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"content": "\u003cp>[aside postID='bayareabites_123715,bayareabites_132194' label='More Celebrity Chefs Recipes']\u003c/p>\n\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’ve made a lot...and I mean hundreds and hundreds of these simple, delicious, five-ingredient flatbreads that showcase summer...I have memories of sending out one or two into the dining room at COCO5OO when I was the chef there and the fragrance from the toasty dough and warm truffle oil filling the room. Invariably, everyone wanted one and so more orders would come in and the cycle continued.\u003c/p>\n\u003cp>Using leftover dough from the previous night’s pizzas results in a flatter, crispier crust or you can use lavash in a pinch. But, don’t cook it too long as the creme fraiche might break — you want crispy edges with a base that has a little play to it.\u003c/p>\n\u003cp>It’s funny when I think of it, I grew up in Brooklyn in a meat and potatoes family who ate pizza on Fridays. Always with red sauce, cheese and lots of meat. I didn’t see a white pie until I came to California. This one has just five ingredients, it’s easy and pretty and I don’t say that about many things. It started as a way to use up dough, then on a whim, I added the creme fraiche, the blossoms and cheese. The truffle oil was an afterthought that brings out the floral notes of the blossoms...it’s beautiful, sexy...and elegant!\u003c/p>\n\u003cfigure id=\"attachment_131149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131149\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5086-e1541189067226.jpg\" alt=\"Jen Biesty's Squash Blossom Flatbread.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Jen Biesty's Squash Blossom Flatbread. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Squash Blossom Flatbread\u003c/h2>\n\u003cp>\u003ci>Makes 4 flatbreads\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>Dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>3 cups all-purpose flour (or 00 flour if available)\u003c/li>\n\u003cli>2 teaspoons active dry yeast\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>2 teaspoons olive oil\u003c/li>\n\u003cli>1 cup warm or room-temperature water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Toppings:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 cup Crème Fraiche\u003c/li>\n\u003cli>16 squash blossoms\u003c/li>\n\u003cli>1 cup freshly grated Parmesan cheese\u003c/li>\n\u003cli>2 teaspoons white truffle oil\u003c/li>\n\u003cli>1 teaspoon Maldon salt\u003c/li>\n\u003cli>1 teaspoon chili flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a food processor, combine the flour, yeast and salt.\u003c/li>\n\u003cli>Process for 10 seconds. Add the oil and process again for 10 seconds. With the processor running, drizzle in the water until the dough begins to come together.\u003c/li>\n\u003cli>Dump out the dough onto a lightly floured work surface. Knead to bring the dough together into a ball. Cut into 4 pieces and shape each quarter of dough into a ball.\u003c/li>\n\u003cli>Set the four balls of dough onto a rimmed baking sheet. Brush lightly with olive oil and cover with plastic wrap. Set in a warm place to rise for about 2 hours.\u003c/li>\n\u003cli>When ready to assemble the flatbreads, set a pizza stone in the oven and preheat to 450F\u003c/li>\n\u003cli>Using a rolling pin, roll out each ball of dough as thin as you can to form a nice round flatbread.\u003c/li>\n\u003cli>Using a spatula, spread the entire flat bread with a layer of crème fraiche.\u003c/li>\n\u003cli>Remove the stems from the squash blossoms and split the blossoms in half. Arrange the squash blossoms over the crème fraiche, spiraling around in a circle formation until you cover the entire surface.\u003c/li>\n\u003cli>Sprinkle with the cheese, all the way to the edge, and slide onto a pizza peel. Slide flatbreads onto the hot pizza stone and bake until crisp, about 8-12 minutes.\u003c/li>\n\u003cli>Remove the crisp pizza and drizzle with truffle oil. Sprinkle with salt and chili flakes and cut into wedges.\u003c/li>\n\u003cli>Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131150\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5095-e1541189139786.jpg\" alt=\"\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Shakewell's Jen Biesty holds her squash blossom flatbread. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\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’ve made a lot...and I mean hundreds and hundreds of these simple, delicious, five-ingredient flatbreads that showcase summer...I have memories of sending out one or two into the dining room at COCO5OO when I was the chef there and the fragrance from the toasty dough and warm truffle oil filling the room. Invariably, everyone wanted one and so more orders would come in and the cycle continued.\u003c/p>\n\u003cp>Using leftover dough from the previous night’s pizzas results in a flatter, crispier crust or you can use lavash in a pinch. But, don’t cook it too long as the creme fraiche might break — you want crispy edges with a base that has a little play to it.\u003c/p>\n\u003cp>It’s funny when I think of it, I grew up in Brooklyn in a meat and potatoes family who ate pizza on Fridays. Always with red sauce, cheese and lots of meat. I didn’t see a white pie until I came to California. This one has just five ingredients, it’s easy and pretty and I don’t say that about many things. It started as a way to use up dough, then on a whim, I added the creme fraiche, the blossoms and cheese. The truffle oil was an afterthought that brings out the floral notes of the blossoms...it’s beautiful, sexy...and elegant!\u003c/p>\n\u003cfigure id=\"attachment_131149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131149\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5086-e1541189067226.jpg\" alt=\"Jen Biesty's Squash Blossom Flatbread.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Jen Biesty's Squash Blossom Flatbread. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Squash Blossom Flatbread\u003c/h2>\n\u003cp>\u003ci>Makes 4 flatbreads\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>Dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>3 cups all-purpose flour (or 00 flour if available)\u003c/li>\n\u003cli>2 teaspoons active dry yeast\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>2 teaspoons olive oil\u003c/li>\n\u003cli>1 cup warm or room-temperature water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Toppings:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 cup Crème Fraiche\u003c/li>\n\u003cli>16 squash blossoms\u003c/li>\n\u003cli>1 cup freshly grated Parmesan cheese\u003c/li>\n\u003cli>2 teaspoons white truffle oil\u003c/li>\n\u003cli>1 teaspoon Maldon salt\u003c/li>\n\u003cli>1 teaspoon chili flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a food processor, combine the flour, yeast and salt.\u003c/li>\n\u003cli>Process for 10 seconds. Add the oil and process again for 10 seconds. With the processor running, drizzle in the water until the dough begins to come together.\u003c/li>\n\u003cli>Dump out the dough onto a lightly floured work surface. Knead to bring the dough together into a ball. Cut into 4 pieces and shape each quarter of dough into a ball.\u003c/li>\n\u003cli>Set the four balls of dough onto a rimmed baking sheet. Brush lightly with olive oil and cover with plastic wrap. Set in a warm place to rise for about 2 hours.\u003c/li>\n\u003cli>When ready to assemble the flatbreads, set a pizza stone in the oven and preheat to 450F\u003c/li>\n\u003cli>Using a rolling pin, roll out each ball of dough as thin as you can to form a nice round flatbread.\u003c/li>\n\u003cli>Using a spatula, spread the entire flat bread with a layer of crème fraiche.\u003c/li>\n\u003cli>Remove the stems from the squash blossoms and split the blossoms in half. Arrange the squash blossoms over the crème fraiche, spiraling around in a circle formation until you cover the entire surface.\u003c/li>\n\u003cli>Sprinkle with the cheese, all the way to the edge, and slide onto a pizza peel. Slide flatbreads onto the hot pizza stone and bake until crisp, about 8-12 minutes.\u003c/li>\n\u003cli>Remove the crisp pizza and drizzle with truffle oil. Sprinkle with salt and chili flakes and cut into wedges.\u003c/li>\n\u003cli>Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131150\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5095-e1541189139786.jpg\" alt=\"\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Shakewell's Jen Biesty holds her squash blossom flatbread. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Isla Vida Looks to Make Waves of Impact in the Fillmore",
"title": "Isla Vida Looks to Make Waves of Impact in the Fillmore",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>The Cubano served at \u003ca href=\"http://www.islavidasf.com\">Isla Vida\u003c/a>, a recently opened Caribbean-centric restaurant in the Fillmore, is a profound sandwich. It’s packed with tender morsels of pork from Isla Vida’s impressive wood-fired contraption, a two-part specimen that was specially brought in from an expert producer in Bellingham, Washington. It is believed to be the only one of its kind in San Francisco — both a rotisserie capable of spinning 70 chickens at a time under the heat of cherry, almond and/or oak wood (depends on the day), while having an attached wood-fired grill. The invention is impressive and the most entertainment you’ll ever have watching meat roll around in a circle for hours.\u003c/p>\n\u003cp>That sandwich is also profound in how it’s the centerpiece for a concept that aspires to be, and hopefully becomes, a centerpiece for one of San Francisco’s central and most historically rich neighborhoods. It’s also one of San Francisco’s most rapidly changing neighborhoods.\u003c/p>\n\u003cfigure id=\"attachment_131126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00794-e1541007585128.jpg\" alt=\"Isla Vida's chef-owner Jay Foster and co-owner Matthew Washington.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Isla Vida's chef-owner Jay Foster and co-owner Matthew Washington. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While chatting recently with chef-owner Jay Foster and co-owner Matthew Washington, the subject of how Isla Vida is one of the select few black-owned businesses in the Fillmore — an area that once was considered the “Harlem of the West” — inevitably led to that oft-maligned “G” word in San Francisco: gentrification. Billie Holiday, Dizzy Gillespie and Charlie Parker all performed here. Black-owned restaurants previously thrived with that jazz scene. Now, according to Foster and Washington, there is Bruno’s and Sheba Piano Lounge, which is also an Ethiopian restaurant. Make it a trio now with Isla Vida’s opening.\u003c/p>\n\u003cp>In present day San Francisco, this stretch of Fillmore roughly between Golden Gate Avenue and Geary Blvd., is best known for being the home of contemporary California cuisine prodigies (and siblings) State Bird Provisions and the Progress, plus Boba Guys (self explanatory specialty), \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">Merchant Roots\u003c/a> (a market/café with homemade pasta and cookies), \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a> (destination tasting menu spot), Fat Angel (craft beer gastropub with a famous mac ‘n’ cheese), and Wise Sons (bagelry/Jewish deli). Starbucks is the main gathering place for the thoroughfare now, residing across the street from a somewhat new and sleek apartment complex with a spiffy Fitness SF inside it. Meanwhile, Sheba’s Ethiopian restaurant is the only jazz choice. The Fillmore Heritage Center and its Yoshi’s jazz club closed a few years ago and is now involved in all sorts of \u003ca href=\"http://www.sfexaminer.com/city-attorney-sues-developer-vacant-fillmore-heritage-center-unpaid-loan/\">unpaid loan lawsuits\u003c/a>.\u003c/p>\n\u003cp>Before Isla Vida opened, it was Black Bark BBQ, a black-owned BBQ spot whose proprietor, David Lawrence, also owned the upscale Southern restaurant, 1300 on Fillmore, across the street. Both closed in the past year. It all just goes on for the neighborhood, while the neighboring Divisadero and Hayes Valley areas, that once were considered part of the Western Addition, are now booming with hip new restaurants, cafes, boutiques and bars.\u003c/p>\n\u003cfigure id=\"attachment_131132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00720-e1541008223417.jpg\" alt=\"Co-owner Matthew Washington preps at the bar.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Matthew Washington preps at the bar. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it the g-word or not, but there is no ignoring the facts that since “urban renewal” began in the mid 20th century, the Fillmore’s heyday, San Francisco’s African American population has dwindled by more than 10%, which is a staggering figure for a city that doesn’t even have a population of 900,000 people. \u003ca href=\"http://www.ktvu.com/news/san-franciscos-black-population-is-less-than-5-percent-exodus-has-been-steady\">This 2016 article\u003c/a> by KTVU, including interviews with former Mayor Willie Brown, perfectly explains the changing dynamics for this neighborhood and for African Americans as a whole in the city.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foster sees these numbers and then sees a decline in more than just residential figures for the city: “The hardest part of that is losing the voice as a community. When you lose your voice, then you lose your representation. And then when you lose your representation, then you get things that are just misrepresented or done incorrectly, like when the city invested all this money across the street to create the Heritage Center.”\u003c/p>\n\u003cp>Meanwhile, another missing part of San Francisco’s wonderful diversity is a lack of Cubano sandwiches, tostones and many other Caribbean food specialties. Just do a Yelp search (not counting Isla Vida and sorting through unreported closings and pop-ups) and you’ll find six other restaurants in all of San Francisco serving a Caribbean menu.\u003c/p>\n\u003cfigure id=\"attachment_131136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00752-e1541008797211.jpg\" alt=\"The Cubano comes with pickled vegetables, mixed greens and shoestring fries.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-131136\">\u003cfigcaption class=\"wp-caption-text\">The Cubano comes with pickled vegetables, mixed greens and shoestring fries. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, there is that fantastic Cubano ($13 and comes with pickled vegetables, mixed greens and shoestring fries), served on a locally made Bakers of Paris soft roll and livened up with just a hint of mustard and a contrast of Manchego cheese and mustard to the meats. Outside of the Cubano’s pork, the other wood-fired oven headliners are the two chicken preparations: “Cuban chicken” with a mojo sauce made of garlic, citrus and oregano and then the jerk chicken. The latter uses the hard-to-find, only grown in Jamaica Scotch Bonnet pepper as one of many spices in the seasoning. “It’s not just spice,” explains Foster, “it’s almost really hard to describe. I think it’s almost just pure umami.”\u003c/p>\n\u003cp>Both chickens are $8 for a quarter piece, $12 for a half and $18 for a whole. Diners can also opt for the $12.50 chicken plate that is a full meal of a quarter chicken, congri (rice and black beans), mixed greens, pickled vegetables and a choice of plantain styles (“tostones” are savory crispy green plantains; “maduros” are sweet plantains like bananas in bananas Foster).\u003c/p>\n\u003cfigure id=\"attachment_131130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131130\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00756-e1541007974336.jpg\" alt='Plantains in the \"tostones\" style.' width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Plantains in the \"tostones\" style. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The jerk seasoning and wood-fired oven also team up for the preparation of a whole red snapper ($35) stuffed with vegetables (currently carrot, cauliflower and okra) and the menu’s vegan entrée offering, a jerk jackfruit plate ($12) served over plantains. Foster also makes a jerk spice aioli for slathering on a soft roll and layering grilled rib-eye, Manchego and caramelized onions for the Cubano’s beefy sibling ($16).\u003c/p>\n\u003cp>The rotisserie-grill resides in the rear kitchen, partially hidden from view and partially visible behind a rustic wooden table where final plating takes place. There are tropical floral prints on the ceiling panels and hanging flora and fauna all across the room, with the bar and register to one side and seating for roughly 45 guests scattered across the other side of the space with small wooden tables, high tops with bar stools, and a communal table. It’s a breezy, relaxed vibe but this is definitely not the Tonga Room or Cha Cha Cha in terms of tropical decor.\u003c/p>\n\u003cfigure id=\"attachment_131133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00786-e1541008376448.jpg\" alt=\"The rotisserie-grill in Isla Vida's kitchen is capable of spinning 70 chickens at a time.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The rotisserie-grill in Isla Vida's kitchen is capable of spinning 70 chickens at a time. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s because Foster, Washington and their third partner on the project, Erin Traylor, aren’t looking to make “Isla Vida” a representation of resort life. They’re trying to capture real life on the islands, full of breezes and jerk seasoning, but free of Infiniti pools and hammocks.\u003c/p>\n\u003cp>The project was a long time coming for Foster, who first came up with the idea of an Afro-Caribbean restaurant 15 years ago (the originally planned name was “Rude Boy”). Though it took over a decade to get the idea to be a reality, Foster never gave up: “Fillmore is where we both wanted to be for a long time.” Washington is from the neighborhood and still lives there, and Foster always wanted to help the Fillmore capture some of the cultural magic that it has lost.\u003c/p>\n\u003cp>Foster is one of the most prolific front and back of house San Francisco industry veterans who most San Franciscans don’t really know much about He could be a celebrity chef but isn’t a celebrity chef. The North Carolina native came to San Francisco in the 90s for a PG&E job doing survey work that tired him out quickly because it was “really, really boring” and forced him to live out of a suitcase with frequent travel. So, he studied graphic design at the Academy of Art while also working as a server or bartender at several Bay Area fine dining heavyweights like Jardinière and Zuni Cafe. He missed the home cooking of the Carolinas though and always noticed a dearth of “Americana” restaurants in the city.\u003c/p>\n\u003cfigure id=\"attachment_131131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00736-e1541008081133.jpg\" alt=\"Chef Foster plates sauce for the tostones in his kitchen.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Chef Foster plates sauce for the tostones in his kitchen. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before solving that problem, he co-founded Bernal Heights’ beloved \u003ca href=\"https://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>, an Americana version of an Italian red sauce joint. Then Foster opened his deeply personal Divisadero southern Americana concept, Blue Jay Cafe (get the Jay connection?), in the space that is now Brenda’s Meat & Three. Blue Jay represented Foster’s shift to being both a chef and owner, and after two years there, he sold his shares of the Blue Jay to his fellow partners and opened \u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> in the Tenderloin in 2006 with his wife Deanna. farmerbrown is one of a select few sit-down soul food restaurants in San Francisco and has channeled its success into \u003ca href=\"https://sf.eater.com/2018/10/3/17932774/farmerbrown-opens-sfo-san-francisco-international-airport\">a location in SFO’s Terminal 1\u003c/a> (chosen for all of Delta’s Atlanta passengers there) and the popular \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> chicken and waffles takeout window in SoMa.\u003c/p>\n\u003cp>Not only is farmerbrown one of the only longstanding soul food restaurants in San Francisco — it’s one of the few longstanding restaurants to make it in the Tenderloin’s challenging core.\u003c/p>\n\u003cp>It certainly hasn’t been easy for Foster and his team there, where Washington was the lead server for the past four years and Traylor is the operations manager. There is no denying that the Tenderloin, and its frequent needles and feces on the sidewalk, is a tough place to operate. “It’s embarrassing,” Foster tells us, “For a restaurant owner, there’s no way to be able to survive in that environment. He has seen a real change for the worse in the area in the past three years and has a front row seat at the neighborhood’s often grimy street life. “You’re actually really afraid. It’s just not a good feeling. It’s sickening. I think that’s a good word for it.”\u003c/p>\n\u003cfigure id=\"attachment_131134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00715-e1541008555200.jpg\" alt=\"Isla Vida's bright exterior is hard to miss on Fillmore.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Isla Vida's bright exterior is hard to miss on Fillmore. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the Fillmore next on his agenda, it’s a good thing that Foster knows about neighborhood dynamics from farmerbrown. He also understands that San Francisco isn’t trivial as a restaurant owner, regardless of the neighborhood. He’s learned from farmerbrown to “try to not to do too much. Try to keep it small and simple. Try to focus on a few things and try to do them really well.” That’s why the menu is so concise at Isla Vida and follows the fast-casual counter-service trend that is sweeping across the city like Karl the Fog in July. He knows it isn’t ideal, but it’s the only rational thing to do: “Trying to operate and do a full service restaurant in San Francisco is tantamount to suicide because it’s just too expensive — the cost of labor [where] you have to pay a server $15 bucks an hour, which I feel like they deserve — and I feel like everybody deserves that living wage, but that just means we have to evolve.”\u003c/p>\n\u003cp>The restaurant isn’t just another corporate fast-casual spot, though. First of all, it has only one investor (a fellow African American small business owner in the neighborhood) and received its main funding from a Kickstarter campaign. Second, there is none of the ubiquitous menu customization here — as in, no option for wraps, salads or quinoa bowls. Third, Isla Vida is geared just as much to be a restaurant as it is to just be a safe, helpful place for the neighborhood community. Washington hopes to see local kids doing homework there. The restaurant hires only within the community. Even the upcoming food delivery from Isla Vida will bypass the popular apps and be hand delivered by restaurant staff. Washington puts the multi-function approach of Isla Vida with the community perfectly: “That’s 2018. Whatever you do right now, you can’t just be linear. You have to be multifaceted. And it has to be authentic.”\u003c/p>\n\u003cfigure id=\"attachment_131135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00725-e1541008668666.jpg\" alt=\"The menu at Isla Vida is small, but mighty.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The menu at Isla Vida is small but mighty. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Isla Vida team has done their homework about Caribbean cuisine. Washington and Foster visited Cuba and absorbed everything they could from that trip, both in terms of how the locals cooked with their own produce while being restricted by Cuba’s tough embargoes, and the deep history of their African ancestors. So, with Isla Vida, Foster is simply “trying to follow the footsteps of our ancestors culinarily. The food of the Diaspora is very similar…it just depends on where the boat stopped.”\u003c/p>\n\u003cp>So, diners will see how soul food really is an extension of Caribbean food, just like Foster and Washington did in their research. Instead of shrimp and grits, Foster uses Isla Vida’s grill for garlic shrimp ($15.95) and serves it over congri. Elsewhere from the grill come BBQ ribs, a specialty you might expect from a soul food restaurant like farmerbrown, but here they’re slathered in a guava-fortified sauce ($16.95). Right now dessert means churros with chocolate sauce or grilled pineapple with coconut ice cream and caramel (both $6). Drinks focus on tropical items (coconut water, ginger beer, etc…) and smoothies, but soon will add beer, wine and coffee service. Weekend brunch will also be introduced soon.\u003c/p>\n\u003cp>Can Isla Vida solve all of San Francisco’s problems from the Tenderloin to the Fillmore? Of course not. But it’s going to do its very best to give a dwindling African American population in the city something to take pride in.\u003c/p>\n\u003cp>Isla Vida is aspiring to be an anchor to the past for a rapidly changing Fillmore and San Francisco, one jerk chicken and one smile at a time. “We’re trying to touch on a few of the little things that we really like, try to represent it really well and hopefully make our ancestors proud.” It’s a tall task for a small place but a lot of heart and a destination-worthy Cubano can go a long ways. Isla Vida seems primed to make some big waves of impact in San Francisco.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.islavidasf.com\">Isla Vida\u003c/a>\u003c/b>\u003cbr>\n1325 Fillmore St.\u003cbr>\nSan Francisco, CA\u003cbr>\n94115\u003cbr>\n415-678-5171\u003cbr>\nHours: Wednesday-Sunday, 11AM-8PM. Weekend brunch service is coming soon.\u003cbr>\nPrice: $-$$\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/islavida.415\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/islavidasf/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/IslaVidaSF\">Twitter\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Cubano served at \u003ca href=\"http://www.islavidasf.com\">Isla Vida\u003c/a>, a recently opened Caribbean-centric restaurant in the Fillmore, is a profound sandwich. It’s packed with tender morsels of pork from Isla Vida’s impressive wood-fired contraption, a two-part specimen that was specially brought in from an expert producer in Bellingham, Washington. It is believed to be the only one of its kind in San Francisco — both a rotisserie capable of spinning 70 chickens at a time under the heat of cherry, almond and/or oak wood (depends on the day), while having an attached wood-fired grill. The invention is impressive and the most entertainment you’ll ever have watching meat roll around in a circle for hours.\u003c/p>\n\u003cp>That sandwich is also profound in how it’s the centerpiece for a concept that aspires to be, and hopefully becomes, a centerpiece for one of San Francisco’s central and most historically rich neighborhoods. It’s also one of San Francisco’s most rapidly changing neighborhoods.\u003c/p>\n\u003cfigure id=\"attachment_131126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00794-e1541007585128.jpg\" alt=\"Isla Vida's chef-owner Jay Foster and co-owner Matthew Washington.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Isla Vida's chef-owner Jay Foster and co-owner Matthew Washington. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While chatting recently with chef-owner Jay Foster and co-owner Matthew Washington, the subject of how Isla Vida is one of the select few black-owned businesses in the Fillmore — an area that once was considered the “Harlem of the West” — inevitably led to that oft-maligned “G” word in San Francisco: gentrification. Billie Holiday, Dizzy Gillespie and Charlie Parker all performed here. Black-owned restaurants previously thrived with that jazz scene. Now, according to Foster and Washington, there is Bruno’s and Sheba Piano Lounge, which is also an Ethiopian restaurant. Make it a trio now with Isla Vida’s opening.\u003c/p>\n\u003cp>In present day San Francisco, this stretch of Fillmore roughly between Golden Gate Avenue and Geary Blvd., is best known for being the home of contemporary California cuisine prodigies (and siblings) State Bird Provisions and the Progress, plus Boba Guys (self explanatory specialty), \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">Merchant Roots\u003c/a> (a market/café with homemade pasta and cookies), \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a> (destination tasting menu spot), Fat Angel (craft beer gastropub with a famous mac ‘n’ cheese), and Wise Sons (bagelry/Jewish deli). Starbucks is the main gathering place for the thoroughfare now, residing across the street from a somewhat new and sleek apartment complex with a spiffy Fitness SF inside it. Meanwhile, Sheba’s Ethiopian restaurant is the only jazz choice. The Fillmore Heritage Center and its Yoshi’s jazz club closed a few years ago and is now involved in all sorts of \u003ca href=\"http://www.sfexaminer.com/city-attorney-sues-developer-vacant-fillmore-heritage-center-unpaid-loan/\">unpaid loan lawsuits\u003c/a>.\u003c/p>\n\u003cp>Before Isla Vida opened, it was Black Bark BBQ, a black-owned BBQ spot whose proprietor, David Lawrence, also owned the upscale Southern restaurant, 1300 on Fillmore, across the street. Both closed in the past year. It all just goes on for the neighborhood, while the neighboring Divisadero and Hayes Valley areas, that once were considered part of the Western Addition, are now booming with hip new restaurants, cafes, boutiques and bars.\u003c/p>\n\u003cfigure id=\"attachment_131132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00720-e1541008223417.jpg\" alt=\"Co-owner Matthew Washington preps at the bar.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Matthew Washington preps at the bar. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it the g-word or not, but there is no ignoring the facts that since “urban renewal” began in the mid 20th century, the Fillmore’s heyday, San Francisco’s African American population has dwindled by more than 10%, which is a staggering figure for a city that doesn’t even have a population of 900,000 people. \u003ca href=\"http://www.ktvu.com/news/san-franciscos-black-population-is-less-than-5-percent-exodus-has-been-steady\">This 2016 article\u003c/a> by KTVU, including interviews with former Mayor Willie Brown, perfectly explains the changing dynamics for this neighborhood and for African Americans as a whole in the city.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foster sees these numbers and then sees a decline in more than just residential figures for the city: “The hardest part of that is losing the voice as a community. When you lose your voice, then you lose your representation. And then when you lose your representation, then you get things that are just misrepresented or done incorrectly, like when the city invested all this money across the street to create the Heritage Center.”\u003c/p>\n\u003cp>Meanwhile, another missing part of San Francisco’s wonderful diversity is a lack of Cubano sandwiches, tostones and many other Caribbean food specialties. Just do a Yelp search (not counting Isla Vida and sorting through unreported closings and pop-ups) and you’ll find six other restaurants in all of San Francisco serving a Caribbean menu.\u003c/p>\n\u003cfigure id=\"attachment_131136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00752-e1541008797211.jpg\" alt=\"The Cubano comes with pickled vegetables, mixed greens and shoestring fries.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-131136\">\u003cfigcaption class=\"wp-caption-text\">The Cubano comes with pickled vegetables, mixed greens and shoestring fries. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, there is that fantastic Cubano ($13 and comes with pickled vegetables, mixed greens and shoestring fries), served on a locally made Bakers of Paris soft roll and livened up with just a hint of mustard and a contrast of Manchego cheese and mustard to the meats. Outside of the Cubano’s pork, the other wood-fired oven headliners are the two chicken preparations: “Cuban chicken” with a mojo sauce made of garlic, citrus and oregano and then the jerk chicken. The latter uses the hard-to-find, only grown in Jamaica Scotch Bonnet pepper as one of many spices in the seasoning. “It’s not just spice,” explains Foster, “it’s almost really hard to describe. I think it’s almost just pure umami.”\u003c/p>\n\u003cp>Both chickens are $8 for a quarter piece, $12 for a half and $18 for a whole. Diners can also opt for the $12.50 chicken plate that is a full meal of a quarter chicken, congri (rice and black beans), mixed greens, pickled vegetables and a choice of plantain styles (“tostones” are savory crispy green plantains; “maduros” are sweet plantains like bananas in bananas Foster).\u003c/p>\n\u003cfigure id=\"attachment_131130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131130\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00756-e1541007974336.jpg\" alt='Plantains in the \"tostones\" style.' width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Plantains in the \"tostones\" style. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The jerk seasoning and wood-fired oven also team up for the preparation of a whole red snapper ($35) stuffed with vegetables (currently carrot, cauliflower and okra) and the menu’s vegan entrée offering, a jerk jackfruit plate ($12) served over plantains. Foster also makes a jerk spice aioli for slathering on a soft roll and layering grilled rib-eye, Manchego and caramelized onions for the Cubano’s beefy sibling ($16).\u003c/p>\n\u003cp>The rotisserie-grill resides in the rear kitchen, partially hidden from view and partially visible behind a rustic wooden table where final plating takes place. There are tropical floral prints on the ceiling panels and hanging flora and fauna all across the room, with the bar and register to one side and seating for roughly 45 guests scattered across the other side of the space with small wooden tables, high tops with bar stools, and a communal table. It’s a breezy, relaxed vibe but this is definitely not the Tonga Room or Cha Cha Cha in terms of tropical decor.\u003c/p>\n\u003cfigure id=\"attachment_131133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00786-e1541008376448.jpg\" alt=\"The rotisserie-grill in Isla Vida's kitchen is capable of spinning 70 chickens at a time.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The rotisserie-grill in Isla Vida's kitchen is capable of spinning 70 chickens at a time. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s because Foster, Washington and their third partner on the project, Erin Traylor, aren’t looking to make “Isla Vida” a representation of resort life. They’re trying to capture real life on the islands, full of breezes and jerk seasoning, but free of Infiniti pools and hammocks.\u003c/p>\n\u003cp>The project was a long time coming for Foster, who first came up with the idea of an Afro-Caribbean restaurant 15 years ago (the originally planned name was “Rude Boy”). Though it took over a decade to get the idea to be a reality, Foster never gave up: “Fillmore is where we both wanted to be for a long time.” Washington is from the neighborhood and still lives there, and Foster always wanted to help the Fillmore capture some of the cultural magic that it has lost.\u003c/p>\n\u003cp>Foster is one of the most prolific front and back of house San Francisco industry veterans who most San Franciscans don’t really know much about He could be a celebrity chef but isn’t a celebrity chef. The North Carolina native came to San Francisco in the 90s for a PG&E job doing survey work that tired him out quickly because it was “really, really boring” and forced him to live out of a suitcase with frequent travel. So, he studied graphic design at the Academy of Art while also working as a server or bartender at several Bay Area fine dining heavyweights like Jardinière and Zuni Cafe. He missed the home cooking of the Carolinas though and always noticed a dearth of “Americana” restaurants in the city.\u003c/p>\n\u003cfigure id=\"attachment_131131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00736-e1541008081133.jpg\" alt=\"Chef Foster plates sauce for the tostones in his kitchen.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Chef Foster plates sauce for the tostones in his kitchen. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before solving that problem, he co-founded Bernal Heights’ beloved \u003ca href=\"https://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>, an Americana version of an Italian red sauce joint. Then Foster opened his deeply personal Divisadero southern Americana concept, Blue Jay Cafe (get the Jay connection?), in the space that is now Brenda’s Meat & Three. Blue Jay represented Foster’s shift to being both a chef and owner, and after two years there, he sold his shares of the Blue Jay to his fellow partners and opened \u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> in the Tenderloin in 2006 with his wife Deanna. farmerbrown is one of a select few sit-down soul food restaurants in San Francisco and has channeled its success into \u003ca href=\"https://sf.eater.com/2018/10/3/17932774/farmerbrown-opens-sfo-san-francisco-international-airport\">a location in SFO’s Terminal 1\u003c/a> (chosen for all of Delta’s Atlanta passengers there) and the popular \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> chicken and waffles takeout window in SoMa.\u003c/p>\n\u003cp>Not only is farmerbrown one of the only longstanding soul food restaurants in San Francisco — it’s one of the few longstanding restaurants to make it in the Tenderloin’s challenging core.\u003c/p>\n\u003cp>It certainly hasn’t been easy for Foster and his team there, where Washington was the lead server for the past four years and Traylor is the operations manager. There is no denying that the Tenderloin, and its frequent needles and feces on the sidewalk, is a tough place to operate. “It’s embarrassing,” Foster tells us, “For a restaurant owner, there’s no way to be able to survive in that environment. He has seen a real change for the worse in the area in the past three years and has a front row seat at the neighborhood’s often grimy street life. “You’re actually really afraid. It’s just not a good feeling. It’s sickening. I think that’s a good word for it.”\u003c/p>\n\u003cfigure id=\"attachment_131134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00715-e1541008555200.jpg\" alt=\"Isla Vida's bright exterior is hard to miss on Fillmore.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Isla Vida's bright exterior is hard to miss on Fillmore. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the Fillmore next on his agenda, it’s a good thing that Foster knows about neighborhood dynamics from farmerbrown. He also understands that San Francisco isn’t trivial as a restaurant owner, regardless of the neighborhood. He’s learned from farmerbrown to “try to not to do too much. Try to keep it small and simple. Try to focus on a few things and try to do them really well.” That’s why the menu is so concise at Isla Vida and follows the fast-casual counter-service trend that is sweeping across the city like Karl the Fog in July. He knows it isn’t ideal, but it’s the only rational thing to do: “Trying to operate and do a full service restaurant in San Francisco is tantamount to suicide because it’s just too expensive — the cost of labor [where] you have to pay a server $15 bucks an hour, which I feel like they deserve — and I feel like everybody deserves that living wage, but that just means we have to evolve.”\u003c/p>\n\u003cp>The restaurant isn’t just another corporate fast-casual spot, though. First of all, it has only one investor (a fellow African American small business owner in the neighborhood) and received its main funding from a Kickstarter campaign. Second, there is none of the ubiquitous menu customization here — as in, no option for wraps, salads or quinoa bowls. Third, Isla Vida is geared just as much to be a restaurant as it is to just be a safe, helpful place for the neighborhood community. Washington hopes to see local kids doing homework there. The restaurant hires only within the community. Even the upcoming food delivery from Isla Vida will bypass the popular apps and be hand delivered by restaurant staff. Washington puts the multi-function approach of Isla Vida with the community perfectly: “That’s 2018. Whatever you do right now, you can’t just be linear. You have to be multifaceted. And it has to be authentic.”\u003c/p>\n\u003cfigure id=\"attachment_131135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00725-e1541008668666.jpg\" alt=\"The menu at Isla Vida is small, but mighty.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The menu at Isla Vida is small but mighty. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Isla Vida team has done their homework about Caribbean cuisine. Washington and Foster visited Cuba and absorbed everything they could from that trip, both in terms of how the locals cooked with their own produce while being restricted by Cuba’s tough embargoes, and the deep history of their African ancestors. So, with Isla Vida, Foster is simply “trying to follow the footsteps of our ancestors culinarily. The food of the Diaspora is very similar…it just depends on where the boat stopped.”\u003c/p>\n\u003cp>So, diners will see how soul food really is an extension of Caribbean food, just like Foster and Washington did in their research. Instead of shrimp and grits, Foster uses Isla Vida’s grill for garlic shrimp ($15.95) and serves it over congri. Elsewhere from the grill come BBQ ribs, a specialty you might expect from a soul food restaurant like farmerbrown, but here they’re slathered in a guava-fortified sauce ($16.95). Right now dessert means churros with chocolate sauce or grilled pineapple with coconut ice cream and caramel (both $6). Drinks focus on tropical items (coconut water, ginger beer, etc…) and smoothies, but soon will add beer, wine and coffee service. Weekend brunch will also be introduced soon.\u003c/p>\n\u003cp>Can Isla Vida solve all of San Francisco’s problems from the Tenderloin to the Fillmore? Of course not. But it’s going to do its very best to give a dwindling African American population in the city something to take pride in.\u003c/p>\n\u003cp>Isla Vida is aspiring to be an anchor to the past for a rapidly changing Fillmore and San Francisco, one jerk chicken and one smile at a time. “We’re trying to touch on a few of the little things that we really like, try to represent it really well and hopefully make our ancestors proud.” It’s a tall task for a small place but a lot of heart and a destination-worthy Cubano can go a long ways. Isla Vida seems primed to make some big waves of impact in San Francisco.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.islavidasf.com\">Isla Vida\u003c/a>\u003c/b>\u003cbr>\n1325 Fillmore St.\u003cbr>\nSan Francisco, CA\u003cbr>\n94115\u003cbr>\n415-678-5171\u003cbr>\nHours: Wednesday-Sunday, 11AM-8PM. Weekend brunch service is coming soon.\u003cbr>\nPrice: $-$$\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/islavida.415\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/islavidasf/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/IslaVidaSF\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Mission’s Prairie Looks to Change San Francisco’s Italian Dining Landscape",
"title": "The Mission’s Prairie Looks to Change San Francisco’s Italian Dining Landscape",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>It takes less than minute after entering to understand that Prairie is neither your typical Italian restaurant, nor your typical restaurant in general. The opening item on the food menu is — mochi. Yes, \u003ci>mochi\u003c/i>. Meanwhile, upon noticing that curveball, the host or hostess will inform you that the ordering process is done with the pencil on the table and accompanying ordering card with each menu item listed in abbreviated form. Then you just simply put the card in a slot at the edge of the table and a server will swing by to pick it up. It’s a checklist style of selecting the course of action for your meal, resembling how many yakitori or dim sum establishments ask for diners to order. Via this method, the generally long, rambling ordering ordeal of diners muttering “we’ll have the halibut, wait, no, the steak, or actually we can’t decide; hold on” is eliminated. The fuss is gone.\u003c/p>\n\u003cp>This sets the tone for the debut solo brick-and-mortar restaurant from Anthony Strong, one of San Francisco’s leading authorities on Italian cooking — an Iowa-born, Le Bernardin (New York) and Delfina-trained chef who isn’t one to follow the hard-and-fast rules of a particular cuisine or the customs of fine dining at the Mission’s newly opened \u003ca href=\"http://prairiesf.com/\">Prairie\u003c/a>.\u003c/p>\n\u003cp>“Take the fussiness out of it” is something that you’ll hear Strong say again and again, whether he is referring to fine dining food or fine dining service. He wants everyone to dig in, pour the wine and just get lost in the moment. In a city where every restaurant is constantly under the “everyone thinks they are a critic” spotlight, why not have diners, you know, actually just dine and drink and talk?\u003c/p>\n\u003cp>So, that mochi gets wrapped in guanciale, then nestled in a radicchio leaf, and drizzled with some thick, aged balsamic vinegar for a $4 two-bite wallop that sends a Japanese izakaya standard (bacon-wrapped mochi) to the hills of Emilia Romagna. Elsewhere, a full pound of Salt Springs mussels is steamed with Prosecco and…nasturtium butter ($23), a fascinating use for a plant that is better known as a finishing flower garnish to the highest of high-end cuisine plates. Strong isn’t interested in how many likes your Instagram photos of his dishes will garner. He doesn’t even own tweezers for Prairie’s kitchen. He happily told us, “there are no flowers, swooshes and dots on our plates.” Instead of looking at the pretty flowers, he “smashes” them.\u003c/p>\n\u003cp>Strong is a disruptor. He doesn’t want this to be another Italian restaurant in a city full of Cal-Ital highlights. Each one is a bit different,so where does Prairie fall on the spectrum? The restaurant describes itself as “New-School Italian” which is really a way of saying a cuisine that is rooted in classic Italian and then lets its hair down. As Strong puts it, for some dishes, “We’re just going to get straight to the damn point and do straight-up Italian food. And then in other things, we’re going all over the place.”\u003c/p>\n\u003cfigure id=\"attachment_131186\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131186 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg\" alt=\"\" width=\"800\" height=\"1123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-160x225.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-768x1078.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753.jpg 855w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-240x337.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-375x526.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-520x730.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef/owner Anthony Strong. Photo courtesy of Prairie.\u003c/figcaption>\u003c/figure>\n\u003cp>The guanciale-wrapped mochi and mussels are great examples of what this relentlessly forward-thinking chef is designing in the kitchen. Strong opens the food menu with a half-dozen antipasti, including the guanciale mochi, all of which are a world away from red sauce joints. As a nod to autumn, Fuyu persimmons partner with Urfa pepper (most commonly seen in Turkish or Arab cuisines) and pine nut miso ($8). Castelvetrano olives are dusted with a spicy Meyer lemon kosho ($7) — Italy, northern California and Japan all in one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Meanwhile, bread plays a huge part in other starting options but aren’t your normal crostini-based antipasti. “Pane Distrutto” is a must-order giant crouton-like specimen that looks like a meatball after being soaked with olive oil, then sops up a pile of Early Girl tomato pulp for a relentlessly delicious and different take on bruschetta. Like the mochi, it’s $4 apiece and the majority of diners aren’t going to want to share the few bites of it. “Carta di musica,” a thin, crackery Mediterranean flatbread, comes with salt cod \u003ci>gratinita\u003c/i> and Senise peppers ($16) in a nod to the French white fish and potato classic gratin/thick spread, Brandade.\u003c/p>\n\u003cfigure id=\"attachment_131012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131012\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00573-e1540238846167.jpg\" alt=\"Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Switching from France to an American football tailgate favorite, sour cream and onion dip is the inspiration for Strong’s burrata preparation served with grilled levain ($14). Strong considers burrata a near “perfect food” and wanted to think outside the burrata ball beyond just topping the cheese with a garnish or two like is the customary preparation. To tweak but not disturb such a fantastic original ingredient, the chef incorporates crème fraiche, folds them together with deeply cooked spring onions accented by lemon zest, and all together achieves the smooth-meets-chunky consistency of cottage cheese curds with the plush richness of burrata.\u003c/p>\n\u003cp>Another one of the many additional ways that he is changing up the restaurant status quo is service. As mentioned earlier, ordering is done by hand. Just check off the items that you’d like. Of course, servers are on hand to explain the difference between obscure Italian regions on the wine list (most wines are from Italy but the roster is always open to a few California or other European exceptions) or answer what “Pane Distrutto” even means (answer: destroyed bread). There is no robot making the pasta or tablets to order on or servers hawking small plates from carts.\u003c/p>\n\u003cfigure id=\"attachment_131011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00539-e1540238752262.jpg\" alt=\"An ordering menu at Prairie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">An ordering menu at Prairie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this comes not because Strong is anti-fine dining. He fully acknowledges that there is a time and place for all-encompassing special fine dining, like at some of Prairie’s neighbors (Lazy Bear is across the street and Californios is three blocks away). But, that is just not what he wanted to do with his own restaurant. Strong is just as much an entrepreneur trying to solve problems in his industry, as he is a restaurateur. Prairie is one of the few San Francisco restaurants to not accept tips, instead adding an 18% service charge to be shared by front and back of house staff in a democratic way that tips can’t provide. Strong isn’t one to attach formal titles to himself, but if he did, it would be something along the lines of Chef/Owner/General Manager/Cocktail Creator/Décor Designer/Carpenter/Doer of All Sorts of Random Tasks That Your Restaurant Needs.\u003c/p>\n\u003cp>While it can seem striking at first to diners who are new to Strong, his desire to lightly shake things up is something that makes complete sense dating back to before he played in his high school band that is one of the namesakes for the restaurant. The restaurant’s other namesake also is, of course, where Strong grew up and his road to San Francisco’s Prairie began.\u003c/p>\n\u003cp>Well, technically, he pointed out to us, he didn’t grow up ON the prairie. Strong is from eastern Iowa near the Mississippi River, where the “prairie ends and the bluffs drop down to the river.” There wasn’t much of a food culture there beyond “lots of corn and all sorts of livestock,” but there was lots of gardening and farming involved in his youth, with prominent produce in Iowa that even the most food-obsessed San Franciscan covets like morel mushrooms, ramps and fiddlehead ferns. As a hyper-energetic kid who loved the contrast of the manure smell of a garden to the beauty of a perfectly ripe tomato, and a kid who admittedly “geeked out” on first wave TV cooking shows by the likes of Martin Yan, the cards were set for Strong to be a chef.\u003c/p>\n\u003cfigure id=\"attachment_131018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00550-e1540239708521.jpg\" alt=\"Strong in Prairie's kitchen.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong in Prairie's kitchen. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His teenage years were spent in Minneapolis and there he transitioned from “basically being an honor student to skipping school to go work at one of his two restaurant jobs” because he thought, as his eyes widened when telling us recently about his adolescent self, “knives are cooler!” Strong continued: “I thought it was the coolest thing ever…I’ve always been a little nerdy, so hiding in a corner and playing with sharp sticks and fire and making stuff look and taste cool was right up my alley.” It \u003ci>seemed\u003c/i> like the perfect future for him.\u003c/p>\n\u003cp>On his first day of being elevated from a dishwasher and busboy to a kitchen role, Strong completely bombed in a Lucille Ball at the doughnut factory-type of comedy of errors. Another more experienced chef told him in a not-so confidence boosting way that day, “Dude, you are horrible at this.”\u003c/p>\n\u003cp>Somehow that did boost his confidence and Strong bypassed college for the Eric Ripert School of Cooking, getting the lowest level kitchen position at Le Bernardin and moving to New York at the age of 19. It was extremely difficult work at extremely low pay, but his drive to rise in the kitchen led him to soak up everything that legendary fine dining establishment could provide him. In 2006, it was time to pack up and head west, though, where Strong admits that he essentially “blew his last 80 bucks at Delfina.”\u003c/p>\n\u003cp>It may not have been the most fiscally prudent decision, yet it did prove to be a game-changing professional move as he asked for a job with Delfina’s chef and co-owner, Craig Stoll. He traded in Le Bernardin’s “live uni and expensive caviar” for the spaghetti and roast chicken at Delfina, along with California’s bounty of local ingredients. He remembers upon leaving New York, “Then I came out here and had sand dabs and anchovies for the first time, and it was like, ‘What are these lowly creatures that are so amazing?’ I just fell in love with it.”\u003c/p>\n\u003cp>For 11 years, Strong grew from the beginning stage at the 18th Street modern SF classic.\u003c/p>\n\u003cp>He dove headfirst into each of the Delfina establishments and was never afraid of shaking things up, something that obviously is reflected by Prairie. When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\u003c/p>\n\u003cfigure id=\"attachment_131019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131019\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00583-e1540239878808.jpg\" alt=\"When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.” \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is how Strong ended up creating a restaurant without a home…or a truck…or a pop-up space…or any chairs for diners. He would share the kitchen at the Tenderloin’s Vietnamese stalwart, Turtle Tower, and create whatever he felt like cooking and sell it on the various meal delivery apps under the faux restaurant title of “Young Fava,” a nickname given by a pair of former Pizzeria Delfina chefs (one is now the sous chef at Prairie) to him while frying fava beans and as a nod to a generation of rappers who called themselves “Young” something (Young Jeezy, Young Money).\u003c/p>\n\u003cp>Whether Strong has a future in rapping or not — and probably not — he knew that he had to cook for real people in a sit-down room again. However, for that restaurant, Strong decided, “We’re not going to be an Italian restaurant with a three syllable name and I didn’t want an Italian restaurant with a three syllable name and I’m going to try to mess with service model a bit.”\u003c/p>\n\u003cp>Prairie eventually emerged for Strong in the former Hog and Rocks space. He inherited a compact 2300-square feet restaurant where roughly 30 percent of the real estate is devoted to kitchen space. Four chefs are stationed in that area with one devoted to pasta and one devoted to Prairie’s tour de force mesquite charcoal-fueled grill duo. One is a Josper grill that hails from Spain and one is a Texan & Woodshow Broiler.\u003c/p>\n\u003cp>The two grills are responsible for half the menu, ranging from a beautiful octopus sprawled out over seemingly a quarter-pound of fregola ($28) to charred Corno di Toro peppers ($9; like roasted marinated red peppers) that achieve the über-intense smokiness of mezcal to marrow bones ($22) that can later function as a good times igniting sherry shot “luge” depending if guests so desire.\u003c/p>\n\u003cfigure id=\"attachment_131014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131014\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00567-e1540239142272.jpg\" alt=\"Rice cakes cooked with multi types of game fowl ragu.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Rice cakes cooked with multi types of game fowl ragu. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The oven’s bread and butter, if you will, are without question the meats. That was the case at Locanda after several Rome trips when Strong fell in love with the deep-flavored, flame-blistered meats at the likes of decades-old heavyweights in the Eternal City like Al Ceppo. That spirit follows to Prairie except in the globetrotting form of a half rack of Berkshire pork ribs with Calabrian XO rub ($25); thin-cut beef short ribs with a tea leaf salsa verde ($28); and lamb blade chops ($27), a lamb cut that is rarely seen on Bay Area menus. Strong describes it as, “Where the rib meets and the shoulder starts you get these cross-sections of all the fun stuff going on. It’s not like a cute little lamb chop and a little loin piece. It’s all this fun stuff. Fatty and texturally, it’s amazing.”\u003c/p>\n\u003cp>And then pivoting to the next-door primi station in Prairie’s kitchen, you really know this isn’t a North Beach trattoria when there are rice cakes on the pasta section of the menu. Strong loves rice cakes and sources them from Santa Clara, grills the stacks, then slices them and cooks them in bright, fragrant multi types of game fowl ragu. For the opening week, the rice cakes were paired with a Chanterelle mushroom sugo ($17). Elsewhere in the pasta sector, pappardelle might go the hearty beef route with beef cheeks “butcher’s wife style” ($18) or be bursting-at-the-seams Gulf shrimp and burrata tortelli in a slightly Szechuan evoking triple chili “action” and celery soffritto ($19).\u003c/p>\n\u003cfigure id=\"attachment_131016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00578-e1540239459582.jpg\" alt=\"Strong mans the bar to show us his fresh take on the Italian Greyhound.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong mans the bar to show us his fresh take on the Italian Greyhound. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the cocktails, also designed by Strong. You’ll cringe when you hear about the Prairie Sour (all cocktails $13), but it’s an ode to a childhood school bus memory of Templeton rye (an Iowa based spirit and a nod to how the bus driver always smelled like bourbon), egg white (a fellow student always reeked of the eggs from his apparently recently eaten breakfast), and Sapling maple liqueur from his own maple syrup-soaked breakfast. And, there you have a whiskey sour via an Iowa school bus ride, folks.\u003c/p>\n\u003cp>Another cocktail borrows from Strong’s later research years visiting Italy. Outside of basic Negronis and \u003ci>appertivi\u003c/i>, he was frustrated by the lack of cocktails. However, all of the corner bars knew who to do fresh juices for the morning, so he convinced one to work on fresh grapefruit juice for an unknown-in-Italy classic American cocktail: the Greyhound. So, an “ultra-fresh” on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano sweet-herbal liqueurs is served at Prairie. You’ll also find a Kombucha Bellini ($12); a sparkling Negroni (not a Sbagliato but an intense soda water-powered, on tap version of the classic); and gorgeously balanced and fizzy Suntory Toki whiskey highballs, made on one of the few Suntory Toki carbonation machines in America, are among the other cocktail offerings. For beer, there are five northern California taps and eight rare Japanese beers by the bottle.\u003c/p>\n\u003cfigure id=\"attachment_131017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00585-e1540239578142.jpg\" alt=\"Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former guests of Hog & Rocks will recognize the bones of the space and rough shape of the restaurant — the dining room half is by the door and the bar half is on the opposite side of the room. Except, now the walls have been covered in ash wood panels dyed indigo by a traditional Japanese treatment style called “Aizome.” Hog & Rocks’ old communal table has been separated into some high-top tables in the bar area. Half of Hog & Rocks’ old bar was cut away and is now part of Prairie’s bar backdrop. Meanwhile, Prairie’s bar is now smaller and is now a backward L–shape, offering eight seats for guests. There are a total of 70 seats combined inside and outside at a handful of sidewalk tables.\u003c/p>\n\u003cp>As you’d expect with a restaurant that looks to change things up, you’ll find quirky objects throughout the room that follow the fun, slightly freewheeling ethos of Prairie. Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. Then there are the most talked-about, slightly bizarre art items from the dining room walls: NASA theoretical space colony renderings from the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_131025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00535-e1540240419517.jpg\" alt=\"Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no pastry chef, but that doesn’t hold Strong back from crafting some cuisine-bending desserts nightly, like chocolate budino or warm chocolate “baba” (like a cross of fluffy cake with a thin frosting layer and bread pudding) infused with Earl Grey or trying to solve the cheesecake conundrum via a sheep’s milk yogurt crostata on a cinnamon and rye graham cracker crust, finished with syrup-enriched kumquats. Strong admits, “I’m very disappointed in about 99% of the cheesecakes out there” and he certainly isn’t alone in that regard.\u003c/p>\n\u003cp>The man is relentless. He wants to solve cheesecake. He wants to fix fine dining’s faults on the menu and in the dining room. He’s loosening the rules of Italian cooking. He’s the rare independent chef these days who has entered the big stage of primetime San Francisco dining without being a spin-off of a successful existing restaurant group or starting out fast-casual.\u003c/p>\n\u003cp>He hasn’t been afraid to try anything in his culinary career, from screwing up egg salad on day one to pairing mochi with guanciale today. That is why Strong is such a important character in the restaurant industry and why Prairie is one of the Bay Area’s most compelling restaurants in recent memory.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.prairiesf.com\">Prairie\u003c/a>\u003cbr>\n3431 19th St.\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-483-1112\u003cbr>\n\u003ca href=\"https://www.facebook.com/prairiesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/prairiesf/?hl=en\">Instagram\u003c/a>\u003cbr>\nHours: Dinner Tuesday-Sunday 5:30PM-10PM (until 11PM Friday and Saturday). Brunch service is coming soon.\u003cbr>\nPrice: $$-$$$\u003c/p>\n\n",
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"excerpt": "Longtime Delfina group chef, Anthony Strong, makes his solo debut in the Mission with Prairie.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It takes less than minute after entering to understand that Prairie is neither your typical Italian restaurant, nor your typical restaurant in general. The opening item on the food menu is — mochi. Yes, \u003ci>mochi\u003c/i>. Meanwhile, upon noticing that curveball, the host or hostess will inform you that the ordering process is done with the pencil on the table and accompanying ordering card with each menu item listed in abbreviated form. Then you just simply put the card in a slot at the edge of the table and a server will swing by to pick it up. It’s a checklist style of selecting the course of action for your meal, resembling how many yakitori or dim sum establishments ask for diners to order. Via this method, the generally long, rambling ordering ordeal of diners muttering “we’ll have the halibut, wait, no, the steak, or actually we can’t decide; hold on” is eliminated. The fuss is gone.\u003c/p>\n\u003cp>This sets the tone for the debut solo brick-and-mortar restaurant from Anthony Strong, one of San Francisco’s leading authorities on Italian cooking — an Iowa-born, Le Bernardin (New York) and Delfina-trained chef who isn’t one to follow the hard-and-fast rules of a particular cuisine or the customs of fine dining at the Mission’s newly opened \u003ca href=\"http://prairiesf.com/\">Prairie\u003c/a>.\u003c/p>\n\u003cp>“Take the fussiness out of it” is something that you’ll hear Strong say again and again, whether he is referring to fine dining food or fine dining service. He wants everyone to dig in, pour the wine and just get lost in the moment. In a city where every restaurant is constantly under the “everyone thinks they are a critic” spotlight, why not have diners, you know, actually just dine and drink and talk?\u003c/p>\n\u003cp>So, that mochi gets wrapped in guanciale, then nestled in a radicchio leaf, and drizzled with some thick, aged balsamic vinegar for a $4 two-bite wallop that sends a Japanese izakaya standard (bacon-wrapped mochi) to the hills of Emilia Romagna. Elsewhere, a full pound of Salt Springs mussels is steamed with Prosecco and…nasturtium butter ($23), a fascinating use for a plant that is better known as a finishing flower garnish to the highest of high-end cuisine plates. Strong isn’t interested in how many likes your Instagram photos of his dishes will garner. He doesn’t even own tweezers for Prairie’s kitchen. He happily told us, “there are no flowers, swooshes and dots on our plates.” Instead of looking at the pretty flowers, he “smashes” them.\u003c/p>\n\u003cp>Strong is a disruptor. He doesn’t want this to be another Italian restaurant in a city full of Cal-Ital highlights. Each one is a bit different,so where does Prairie fall on the spectrum? The restaurant describes itself as “New-School Italian” which is really a way of saying a cuisine that is rooted in classic Italian and then lets its hair down. As Strong puts it, for some dishes, “We’re just going to get straight to the damn point and do straight-up Italian food. And then in other things, we’re going all over the place.”\u003c/p>\n\u003cfigure id=\"attachment_131186\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131186 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg\" alt=\"\" width=\"800\" height=\"1123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-160x225.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-768x1078.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753.jpg 855w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-240x337.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-375x526.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-520x730.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef/owner Anthony Strong. Photo courtesy of Prairie.\u003c/figcaption>\u003c/figure>\n\u003cp>The guanciale-wrapped mochi and mussels are great examples of what this relentlessly forward-thinking chef is designing in the kitchen. Strong opens the food menu with a half-dozen antipasti, including the guanciale mochi, all of which are a world away from red sauce joints. As a nod to autumn, Fuyu persimmons partner with Urfa pepper (most commonly seen in Turkish or Arab cuisines) and pine nut miso ($8). Castelvetrano olives are dusted with a spicy Meyer lemon kosho ($7) — Italy, northern California and Japan all in one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Meanwhile, bread plays a huge part in other starting options but aren’t your normal crostini-based antipasti. “Pane Distrutto” is a must-order giant crouton-like specimen that looks like a meatball after being soaked with olive oil, then sops up a pile of Early Girl tomato pulp for a relentlessly delicious and different take on bruschetta. Like the mochi, it’s $4 apiece and the majority of diners aren’t going to want to share the few bites of it. “Carta di musica,” a thin, crackery Mediterranean flatbread, comes with salt cod \u003ci>gratinita\u003c/i> and Senise peppers ($16) in a nod to the French white fish and potato classic gratin/thick spread, Brandade.\u003c/p>\n\u003cfigure id=\"attachment_131012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131012\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00573-e1540238846167.jpg\" alt=\"Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Switching from France to an American football tailgate favorite, sour cream and onion dip is the inspiration for Strong’s burrata preparation served with grilled levain ($14). Strong considers burrata a near “perfect food” and wanted to think outside the burrata ball beyond just topping the cheese with a garnish or two like is the customary preparation. To tweak but not disturb such a fantastic original ingredient, the chef incorporates crème fraiche, folds them together with deeply cooked spring onions accented by lemon zest, and all together achieves the smooth-meets-chunky consistency of cottage cheese curds with the plush richness of burrata.\u003c/p>\n\u003cp>Another one of the many additional ways that he is changing up the restaurant status quo is service. As mentioned earlier, ordering is done by hand. Just check off the items that you’d like. Of course, servers are on hand to explain the difference between obscure Italian regions on the wine list (most wines are from Italy but the roster is always open to a few California or other European exceptions) or answer what “Pane Distrutto” even means (answer: destroyed bread). There is no robot making the pasta or tablets to order on or servers hawking small plates from carts.\u003c/p>\n\u003cfigure id=\"attachment_131011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00539-e1540238752262.jpg\" alt=\"An ordering menu at Prairie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">An ordering menu at Prairie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this comes not because Strong is anti-fine dining. He fully acknowledges that there is a time and place for all-encompassing special fine dining, like at some of Prairie’s neighbors (Lazy Bear is across the street and Californios is three blocks away). But, that is just not what he wanted to do with his own restaurant. Strong is just as much an entrepreneur trying to solve problems in his industry, as he is a restaurateur. Prairie is one of the few San Francisco restaurants to not accept tips, instead adding an 18% service charge to be shared by front and back of house staff in a democratic way that tips can’t provide. Strong isn’t one to attach formal titles to himself, but if he did, it would be something along the lines of Chef/Owner/General Manager/Cocktail Creator/Décor Designer/Carpenter/Doer of All Sorts of Random Tasks That Your Restaurant Needs.\u003c/p>\n\u003cp>While it can seem striking at first to diners who are new to Strong, his desire to lightly shake things up is something that makes complete sense dating back to before he played in his high school band that is one of the namesakes for the restaurant. The restaurant’s other namesake also is, of course, where Strong grew up and his road to San Francisco’s Prairie began.\u003c/p>\n\u003cp>Well, technically, he pointed out to us, he didn’t grow up ON the prairie. Strong is from eastern Iowa near the Mississippi River, where the “prairie ends and the bluffs drop down to the river.” There wasn’t much of a food culture there beyond “lots of corn and all sorts of livestock,” but there was lots of gardening and farming involved in his youth, with prominent produce in Iowa that even the most food-obsessed San Franciscan covets like morel mushrooms, ramps and fiddlehead ferns. As a hyper-energetic kid who loved the contrast of the manure smell of a garden to the beauty of a perfectly ripe tomato, and a kid who admittedly “geeked out” on first wave TV cooking shows by the likes of Martin Yan, the cards were set for Strong to be a chef.\u003c/p>\n\u003cfigure id=\"attachment_131018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00550-e1540239708521.jpg\" alt=\"Strong in Prairie's kitchen.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong in Prairie's kitchen. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His teenage years were spent in Minneapolis and there he transitioned from “basically being an honor student to skipping school to go work at one of his two restaurant jobs” because he thought, as his eyes widened when telling us recently about his adolescent self, “knives are cooler!” Strong continued: “I thought it was the coolest thing ever…I’ve always been a little nerdy, so hiding in a corner and playing with sharp sticks and fire and making stuff look and taste cool was right up my alley.” It \u003ci>seemed\u003c/i> like the perfect future for him.\u003c/p>\n\u003cp>On his first day of being elevated from a dishwasher and busboy to a kitchen role, Strong completely bombed in a Lucille Ball at the doughnut factory-type of comedy of errors. Another more experienced chef told him in a not-so confidence boosting way that day, “Dude, you are horrible at this.”\u003c/p>\n\u003cp>Somehow that did boost his confidence and Strong bypassed college for the Eric Ripert School of Cooking, getting the lowest level kitchen position at Le Bernardin and moving to New York at the age of 19. It was extremely difficult work at extremely low pay, but his drive to rise in the kitchen led him to soak up everything that legendary fine dining establishment could provide him. In 2006, it was time to pack up and head west, though, where Strong admits that he essentially “blew his last 80 bucks at Delfina.”\u003c/p>\n\u003cp>It may not have been the most fiscally prudent decision, yet it did prove to be a game-changing professional move as he asked for a job with Delfina’s chef and co-owner, Craig Stoll. He traded in Le Bernardin’s “live uni and expensive caviar” for the spaghetti and roast chicken at Delfina, along with California’s bounty of local ingredients. He remembers upon leaving New York, “Then I came out here and had sand dabs and anchovies for the first time, and it was like, ‘What are these lowly creatures that are so amazing?’ I just fell in love with it.”\u003c/p>\n\u003cp>For 11 years, Strong grew from the beginning stage at the 18th Street modern SF classic.\u003c/p>\n\u003cp>He dove headfirst into each of the Delfina establishments and was never afraid of shaking things up, something that obviously is reflected by Prairie. When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\u003c/p>\n\u003cfigure id=\"attachment_131019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131019\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00583-e1540239878808.jpg\" alt=\"When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.” \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is how Strong ended up creating a restaurant without a home…or a truck…or a pop-up space…or any chairs for diners. He would share the kitchen at the Tenderloin’s Vietnamese stalwart, Turtle Tower, and create whatever he felt like cooking and sell it on the various meal delivery apps under the faux restaurant title of “Young Fava,” a nickname given by a pair of former Pizzeria Delfina chefs (one is now the sous chef at Prairie) to him while frying fava beans and as a nod to a generation of rappers who called themselves “Young” something (Young Jeezy, Young Money).\u003c/p>\n\u003cp>Whether Strong has a future in rapping or not — and probably not — he knew that he had to cook for real people in a sit-down room again. However, for that restaurant, Strong decided, “We’re not going to be an Italian restaurant with a three syllable name and I didn’t want an Italian restaurant with a three syllable name and I’m going to try to mess with service model a bit.”\u003c/p>\n\u003cp>Prairie eventually emerged for Strong in the former Hog and Rocks space. He inherited a compact 2300-square feet restaurant where roughly 30 percent of the real estate is devoted to kitchen space. Four chefs are stationed in that area with one devoted to pasta and one devoted to Prairie’s tour de force mesquite charcoal-fueled grill duo. One is a Josper grill that hails from Spain and one is a Texan & Woodshow Broiler.\u003c/p>\n\u003cp>The two grills are responsible for half the menu, ranging from a beautiful octopus sprawled out over seemingly a quarter-pound of fregola ($28) to charred Corno di Toro peppers ($9; like roasted marinated red peppers) that achieve the über-intense smokiness of mezcal to marrow bones ($22) that can later function as a good times igniting sherry shot “luge” depending if guests so desire.\u003c/p>\n\u003cfigure id=\"attachment_131014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131014\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00567-e1540239142272.jpg\" alt=\"Rice cakes cooked with multi types of game fowl ragu.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Rice cakes cooked with multi types of game fowl ragu. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The oven’s bread and butter, if you will, are without question the meats. That was the case at Locanda after several Rome trips when Strong fell in love with the deep-flavored, flame-blistered meats at the likes of decades-old heavyweights in the Eternal City like Al Ceppo. That spirit follows to Prairie except in the globetrotting form of a half rack of Berkshire pork ribs with Calabrian XO rub ($25); thin-cut beef short ribs with a tea leaf salsa verde ($28); and lamb blade chops ($27), a lamb cut that is rarely seen on Bay Area menus. Strong describes it as, “Where the rib meets and the shoulder starts you get these cross-sections of all the fun stuff going on. It’s not like a cute little lamb chop and a little loin piece. It’s all this fun stuff. Fatty and texturally, it’s amazing.”\u003c/p>\n\u003cp>And then pivoting to the next-door primi station in Prairie’s kitchen, you really know this isn’t a North Beach trattoria when there are rice cakes on the pasta section of the menu. Strong loves rice cakes and sources them from Santa Clara, grills the stacks, then slices them and cooks them in bright, fragrant multi types of game fowl ragu. For the opening week, the rice cakes were paired with a Chanterelle mushroom sugo ($17). Elsewhere in the pasta sector, pappardelle might go the hearty beef route with beef cheeks “butcher’s wife style” ($18) or be bursting-at-the-seams Gulf shrimp and burrata tortelli in a slightly Szechuan evoking triple chili “action” and celery soffritto ($19).\u003c/p>\n\u003cfigure id=\"attachment_131016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00578-e1540239459582.jpg\" alt=\"Strong mans the bar to show us his fresh take on the Italian Greyhound.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong mans the bar to show us his fresh take on the Italian Greyhound. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the cocktails, also designed by Strong. You’ll cringe when you hear about the Prairie Sour (all cocktails $13), but it’s an ode to a childhood school bus memory of Templeton rye (an Iowa based spirit and a nod to how the bus driver always smelled like bourbon), egg white (a fellow student always reeked of the eggs from his apparently recently eaten breakfast), and Sapling maple liqueur from his own maple syrup-soaked breakfast. And, there you have a whiskey sour via an Iowa school bus ride, folks.\u003c/p>\n\u003cp>Another cocktail borrows from Strong’s later research years visiting Italy. Outside of basic Negronis and \u003ci>appertivi\u003c/i>, he was frustrated by the lack of cocktails. However, all of the corner bars knew who to do fresh juices for the morning, so he convinced one to work on fresh grapefruit juice for an unknown-in-Italy classic American cocktail: the Greyhound. So, an “ultra-fresh” on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano sweet-herbal liqueurs is served at Prairie. You’ll also find a Kombucha Bellini ($12); a sparkling Negroni (not a Sbagliato but an intense soda water-powered, on tap version of the classic); and gorgeously balanced and fizzy Suntory Toki whiskey highballs, made on one of the few Suntory Toki carbonation machines in America, are among the other cocktail offerings. For beer, there are five northern California taps and eight rare Japanese beers by the bottle.\u003c/p>\n\u003cfigure id=\"attachment_131017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00585-e1540239578142.jpg\" alt=\"Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former guests of Hog & Rocks will recognize the bones of the space and rough shape of the restaurant — the dining room half is by the door and the bar half is on the opposite side of the room. Except, now the walls have been covered in ash wood panels dyed indigo by a traditional Japanese treatment style called “Aizome.” Hog & Rocks’ old communal table has been separated into some high-top tables in the bar area. Half of Hog & Rocks’ old bar was cut away and is now part of Prairie’s bar backdrop. Meanwhile, Prairie’s bar is now smaller and is now a backward L–shape, offering eight seats for guests. There are a total of 70 seats combined inside and outside at a handful of sidewalk tables.\u003c/p>\n\u003cp>As you’d expect with a restaurant that looks to change things up, you’ll find quirky objects throughout the room that follow the fun, slightly freewheeling ethos of Prairie. Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. Then there are the most talked-about, slightly bizarre art items from the dining room walls: NASA theoretical space colony renderings from the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_131025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00535-e1540240419517.jpg\" alt=\"Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no pastry chef, but that doesn’t hold Strong back from crafting some cuisine-bending desserts nightly, like chocolate budino or warm chocolate “baba” (like a cross of fluffy cake with a thin frosting layer and bread pudding) infused with Earl Grey or trying to solve the cheesecake conundrum via a sheep’s milk yogurt crostata on a cinnamon and rye graham cracker crust, finished with syrup-enriched kumquats. Strong admits, “I’m very disappointed in about 99% of the cheesecakes out there” and he certainly isn’t alone in that regard.\u003c/p>\n\u003cp>The man is relentless. He wants to solve cheesecake. He wants to fix fine dining’s faults on the menu and in the dining room. He’s loosening the rules of Italian cooking. He’s the rare independent chef these days who has entered the big stage of primetime San Francisco dining without being a spin-off of a successful existing restaurant group or starting out fast-casual.\u003c/p>\n\u003cp>He hasn’t been afraid to try anything in his culinary career, from screwing up egg salad on day one to pairing mochi with guanciale today. That is why Strong is such a important character in the restaurant industry and why Prairie is one of the Bay Area’s most compelling restaurants in recent memory.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.prairiesf.com\">Prairie\u003c/a>\u003cbr>\n3431 19th St.\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-483-1112\u003cbr>\n\u003ca href=\"https://www.facebook.com/prairiesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/prairiesf/?hl=en\">Instagram\u003c/a>\u003cbr>\nHours: Dinner Tuesday-Sunday 5:30PM-10PM (until 11PM Friday and Saturday). Brunch service is coming soon.\u003cbr>\nPrice: $$-$$$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: James Beard Taste America, Tasty Vegan Tacos and Banh Mi",
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"content": "\u003cp>Don’t miss this year's James Beard Taste America gala at the Fairmont, plus some hot tips on delicious vegan tacos (really), a Vietnamese fried fish banh mi, and a new $13 lunch at Tacolicious.\u003c/p>\n\u003ch2>James Beard Taste America Is Bringing an All-Star Culinary Cast to Dinner\u003c/h2>\n\u003cfigure id=\"attachment_130992\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/10.27.2017_JBFTA_SF_GammaNine_95_6063-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">James Beard Taste America returns to the swanky Fairmont. \u003ccite>(Marc Fiorito, Gamma Nine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">James Beard Taste America event info\u003c/a>\u003cbr>\nFairmont San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9khXprUNYc32\">950 Mason St., San Francisco\u003c/a>\u003cbr>\nFriday, October 26\u003cbr>\n6pm reception, 7:30pm dinner\u003cbr>\n\u003ca href=\"https://501auctions.com/tastesanfrancisco/tickets?type=20658\">Tickets\u003c/a> start at $375 for GA, use code TABLETALKJBFTASF18 for $25 off a GA ticket\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>On Friday, October 26, \u003cstrong>James Beard \u003ca href=\"https://www.jamesbeard.org/tasteamerica\">Taste America\u003c/a> SF\u003c/strong> returns to the swanky Fairmont to host a very special \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">evening\u003c/a>. It begins with a reception, featuring cocktails and hors d’oeuvres from local chefs and restaurateurs, including Reem Assil (Reem’s, Dyafa), Alexander Hong (Sorrel), David Nayfeld (Che Fico), Adam Tortosa (Robin), and host chef Oscar Gonzalez (Fairmont, San Francisco).\u003c/p>\n\u003cp>Then it’s time to be seated for a special dinner prepared by Taste America Visiting All-Star Abe Conlon (Fat Rice, Chicago) and Taste America Local All-Star Val Cantu (Californios, San Francisco), with bread service provided by Avery Ruzicka (Manresa Bread), and wines curated by Kimberly Charles and Ziggy Eschliman.\u003c/p>\n\u003cp>There’s going to be both a silent and lively auction with Andrew Freeman, and yours truly will be his wing-woman on stage when it’s bidding time. Capping off the night will be a dessert reception featuring Melissa Chou (Mister Jiu’s), Nick Muncy (\u003ci>Toothache \u003c/i>magazine), Angela Pinkerton (Theorita), and Michel Suas (B. Patisserie).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Can’t make it? There will also be free \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-cooking-demo-2018\">cooking demos and book signings\u003c/a> with James Beard Award winners Abe Conlon (Fat Rice, Chicago) and local writer Bryant Terry at Sur La Table Union Street on Saturday, October 27 starting at 10am.\u003c/p>\n\u003ch2>The Vegan Tacos at Chisme Are So Good That Even Meat Lovers Will Be Impressed\u003c/h2>\n\u003cp>\u003ca href=\"https://chismesf.com/home\">Chisme Cantina\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X28HqD6djZy\">882 Sutter St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Thu 11:30am–10:30pm\u003cbr>\nFri–Sat 11:30am–11:30pm\u003cbr>\nSun 11:30am–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_130993\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130993\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-jackfruit-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The vegan jackfruit tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love it when I go somewhere and the vegetarian options prove to be better than the meats. But when the vegan options beat everything, well, that’s what I call a happy surprise. \u003ca href=\"https://chismesf.com/home\">\u003cb>Chisme\u003c/b>\u003c/a>\u003cb> \u003c/b>is a Lower Nob Hill cantina that has been open for one year and is actually an import from Chicago. It’s a new style of taqueria, with creative, fresh, and lighter options than your usual SF taqueria selections. Their menu caters to all kinds of diners, from gluten-free to vegan, and you won’t feel like your selections are a consolation prize.\u003c/p>\n\u003cp>Their tacos come two per order, so ideally you can go with a friend who will mix and match with you. The hands-down winner and most exotic of the bunch is the jackfruit ($9 for two tacos), which comes fried in such satisfyingly crisp and juicy little pieces that are almost meaty, plus the unexpected addition of nori (dried seaweed), shredded cabbage, and it’s all topped with a verdant mint sauce — the taco transported me immediately to somewhere in the tropics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The fried eggplant ($9) was well-seasoned and fried with a hearty breading and came nestled inside with some spinach, a peanut mole, and a bunch of shaved red onion. Like the jackfruit, the eggplant had fun texture and flavor, but the taco was not as abundant. I personally would like the corn tortillas (from local masa superstars La Palma) to be warmed up more (I love them blistered off the plancha), but I can see how they’re keeping things healthy. I’m also a lover of hot sauce and think Chisme should offer a clever housemade hot sauce on the tables.\u003c/p>\n\u003cfigure id=\"attachment_130994\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130994\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-twotacos-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The eggplant and skirt steak tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The skirt steak ($12) also featured the peanut mole, and came in a saucy combination of chipotle and caramelized onion, with a hearty scoop of guacamole and queso fresco crumbled on top. It was honestly the least impressive of the trio flavorwise — the steak was cut in ungainly pieces, and was lacking salt and a little hit of acidity that the other two had in spades (the squirt of lime I added wasn’t enough) — but it was definitely hefty. It just needed a little more pop.\u003c/p>\n\u003cfigure id=\"attachment_130995\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-bears-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Mariachi honey bears from fnnch! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is pescatarian-friendly (I’m coming back for the shrimp and mahi-mahi tacos), and you’ll see creative touches like coconut ranch, and a bunch of unique sides, including cauliflower ceviche or a bowl of creamy mashed potatoes and poblano chile. Local BareBottle beers are available on draft, and there’s coconut horchata too. The space has cheerful turquoise doors, a mariachi honey bear mural by fnnch, and an upbeat soundtrack, with a friendly staff to match.\u003c/p>\n\u003ch2>Move Over, Filet-o-Fish, It’s Time to Meet the Crispy Lemongrass Fish Banh Mi\u003c/h2>\n\u003cp>Little Vietnam Cafe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1ifVfymd5j32\">309 6th Ave., San Francisco\u003c/a>\u003cbr>\nOpen Wed–Mon 9am–5pm\u003c/p>\n\u003cfigure id=\"attachment_130996\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130996\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/littlevietnam-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The crispy lemongrass banh mi at Little Vietnam. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are so lucky to have so many awesome Vietnamese banh mi sandwich shops around the city, offering what has to be the best sandwich deal in town (although I honestly feel guilty about not knowing where the meats are from — I make an exception for the occasional banh mi, I can’t stay away). In the Inner Richmond, there’s a little sandwich and pho shop called, appropriately enough, \u003cstrong>Little Vietnam Cafe\u003c/strong>. It does a brisk to-go business, but there are about six seats at a window counter, one two-top inside, and a few tables out front. Just like the name says, it’s tiny.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The banh mi sandwiches here are serviceable (especially for $5.95): there’s a grilled lemongrass pork version that is pretty good, even better with the add-on of a fried egg (don’t worry about forgetting to order it, the lady at the counter will totally up-sell you), but the winner sandwich is their crispy lemongrass fish (+ $1.50), which is currently cod. And the up-sell you need to add is Peter’s Special, a steep $1.50, but this funky lemongrass and dried shrimp sauce are what will give your banh mi the jam (they already put some in it, but you’ll want more). I wish they had some dill to add, it would bring this sandwich over into some \u003ca href=\"https://www.nytimes.com/2012/05/30/dining/cha-ca-la-vong-a-dish-inspired-by-a-dive-in-hanoi.html\">cha ca la Vong\u003c/a> territory, but it’s close enough. I actually added some fennel fronds I had at home because I’m a kook like that.\u003c/p>\n\u003cp>There’s also pho and bun rieu on the menu, but I’ve never had time to try it. Vegetarians have some great options here, from the crispy tofu banh mi to spring rolls in the refrigerated section to the spicy vegetarian pho they make here (which a friend of mine loves).\u003c/p>\n\u003cp>Be sure to check your order before you leave, mistakes happen here with some regularity. You don’t want to leave with someone’s crispy tofu sandwich when you ordered the crispy lemongrass fish, trust!\u003c/p>\n\u003ch2>Check Out Tacolicious’s New $13 Lunch Specials\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a> (various locations)\u003cbr>\nAvailable Mon–Fri 11:30am–2pm\u003c/p>\n\u003cfigure id=\"attachment_130997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tacolicious-milanesa-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken/milanesa torta on the new Tacolicious lunch menu. \u003ccite>(Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for something new to add to your lunch routine? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> just launched a new $13 lunch menu, offering tortas, bowls, tacos, and more. You’ll find a classic fried chicken torta (Milanese-style) with pounded and crispy fried chicken, pepper jack, jalapeños, and crunchy cabbage, and there's a very Californian cauliflower torta with griddled Oaxaca cheese, piquillo peppers, and special sauce. You suffering from a hangover (or the hangries)? There’s also a hamburguesa with griddled ham and pickled jalapeños, inspired by a burger on the streets of Mexico. Every torta comes with a side salad (Marina Girl or kale salad), which you’ll definitely need with that hamburguesa.\u003c/p>\n\u003cp>You’ll have your choice of protein for the bowls, which come with midnight black beans, rice-o-licious (it really is great rice), avocado, red cabbage, pickled onions, and cilantro. You can also add chile con queso, which is probably one of the best add-ons in the history of add-ons for just $1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Another option in the $13 lunch deal is to choose two tacos, and if you want to get your weekend started, there’s the prix-fixe power lunch: a taco, shot, and a beer.\u003cspan class=\"Apple-converted-space\"> Arriba!\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Can’t get away from your desk? You can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that code will give first-timers $10 off your first two orders.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Don’t miss this year's James Beard Taste America gala at the Fairmont, plus some hot tips on delicious vegan tacos (really), a Vietnamese fried fish banh mi, and a new $13 lunch at Tacolicious.\u003c/p>\n\u003ch2>James Beard Taste America Is Bringing an All-Star Culinary Cast to Dinner\u003c/h2>\n\u003cfigure id=\"attachment_130992\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/10.27.2017_JBFTA_SF_GammaNine_95_6063-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">James Beard Taste America returns to the swanky Fairmont. \u003ccite>(Marc Fiorito, Gamma Nine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">James Beard Taste America event info\u003c/a>\u003cbr>\nFairmont San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9khXprUNYc32\">950 Mason St., San Francisco\u003c/a>\u003cbr>\nFriday, October 26\u003cbr>\n6pm reception, 7:30pm dinner\u003cbr>\n\u003ca href=\"https://501auctions.com/tastesanfrancisco/tickets?type=20658\">Tickets\u003c/a> start at $375 for GA, use code TABLETALKJBFTASF18 for $25 off a GA ticket\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>On Friday, October 26, \u003cstrong>James Beard \u003ca href=\"https://www.jamesbeard.org/tasteamerica\">Taste America\u003c/a> SF\u003c/strong> returns to the swanky Fairmont to host a very special \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">evening\u003c/a>. It begins with a reception, featuring cocktails and hors d’oeuvres from local chefs and restaurateurs, including Reem Assil (Reem’s, Dyafa), Alexander Hong (Sorrel), David Nayfeld (Che Fico), Adam Tortosa (Robin), and host chef Oscar Gonzalez (Fairmont, San Francisco).\u003c/p>\n\u003cp>Then it’s time to be seated for a special dinner prepared by Taste America Visiting All-Star Abe Conlon (Fat Rice, Chicago) and Taste America Local All-Star Val Cantu (Californios, San Francisco), with bread service provided by Avery Ruzicka (Manresa Bread), and wines curated by Kimberly Charles and Ziggy Eschliman.\u003c/p>\n\u003cp>There’s going to be both a silent and lively auction with Andrew Freeman, and yours truly will be his wing-woman on stage when it’s bidding time. Capping off the night will be a dessert reception featuring Melissa Chou (Mister Jiu’s), Nick Muncy (\u003ci>Toothache \u003c/i>magazine), Angela Pinkerton (Theorita), and Michel Suas (B. Patisserie).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Can’t make it? There will also be free \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-cooking-demo-2018\">cooking demos and book signings\u003c/a> with James Beard Award winners Abe Conlon (Fat Rice, Chicago) and local writer Bryant Terry at Sur La Table Union Street on Saturday, October 27 starting at 10am.\u003c/p>\n\u003ch2>The Vegan Tacos at Chisme Are So Good That Even Meat Lovers Will Be Impressed\u003c/h2>\n\u003cp>\u003ca href=\"https://chismesf.com/home\">Chisme Cantina\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X28HqD6djZy\">882 Sutter St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Thu 11:30am–10:30pm\u003cbr>\nFri–Sat 11:30am–11:30pm\u003cbr>\nSun 11:30am–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_130993\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130993\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-jackfruit-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The vegan jackfruit tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love it when I go somewhere and the vegetarian options prove to be better than the meats. But when the vegan options beat everything, well, that’s what I call a happy surprise. \u003ca href=\"https://chismesf.com/home\">\u003cb>Chisme\u003c/b>\u003c/a>\u003cb> \u003c/b>is a Lower Nob Hill cantina that has been open for one year and is actually an import from Chicago. It’s a new style of taqueria, with creative, fresh, and lighter options than your usual SF taqueria selections. Their menu caters to all kinds of diners, from gluten-free to vegan, and you won’t feel like your selections are a consolation prize.\u003c/p>\n\u003cp>Their tacos come two per order, so ideally you can go with a friend who will mix and match with you. The hands-down winner and most exotic of the bunch is the jackfruit ($9 for two tacos), which comes fried in such satisfyingly crisp and juicy little pieces that are almost meaty, plus the unexpected addition of nori (dried seaweed), shredded cabbage, and it’s all topped with a verdant mint sauce — the taco transported me immediately to somewhere in the tropics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The fried eggplant ($9) was well-seasoned and fried with a hearty breading and came nestled inside with some spinach, a peanut mole, and a bunch of shaved red onion. Like the jackfruit, the eggplant had fun texture and flavor, but the taco was not as abundant. I personally would like the corn tortillas (from local masa superstars La Palma) to be warmed up more (I love them blistered off the plancha), but I can see how they’re keeping things healthy. I’m also a lover of hot sauce and think Chisme should offer a clever housemade hot sauce on the tables.\u003c/p>\n\u003cfigure id=\"attachment_130994\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130994\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-twotacos-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The eggplant and skirt steak tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The skirt steak ($12) also featured the peanut mole, and came in a saucy combination of chipotle and caramelized onion, with a hearty scoop of guacamole and queso fresco crumbled on top. It was honestly the least impressive of the trio flavorwise — the steak was cut in ungainly pieces, and was lacking salt and a little hit of acidity that the other two had in spades (the squirt of lime I added wasn’t enough) — but it was definitely hefty. It just needed a little more pop.\u003c/p>\n\u003cfigure id=\"attachment_130995\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-bears-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Mariachi honey bears from fnnch! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is pescatarian-friendly (I’m coming back for the shrimp and mahi-mahi tacos), and you’ll see creative touches like coconut ranch, and a bunch of unique sides, including cauliflower ceviche or a bowl of creamy mashed potatoes and poblano chile. Local BareBottle beers are available on draft, and there’s coconut horchata too. The space has cheerful turquoise doors, a mariachi honey bear mural by fnnch, and an upbeat soundtrack, with a friendly staff to match.\u003c/p>\n\u003ch2>Move Over, Filet-o-Fish, It’s Time to Meet the Crispy Lemongrass Fish Banh Mi\u003c/h2>\n\u003cp>Little Vietnam Cafe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1ifVfymd5j32\">309 6th Ave., San Francisco\u003c/a>\u003cbr>\nOpen Wed–Mon 9am–5pm\u003c/p>\n\u003cfigure id=\"attachment_130996\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130996\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/littlevietnam-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The crispy lemongrass banh mi at Little Vietnam. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are so lucky to have so many awesome Vietnamese banh mi sandwich shops around the city, offering what has to be the best sandwich deal in town (although I honestly feel guilty about not knowing where the meats are from — I make an exception for the occasional banh mi, I can’t stay away). In the Inner Richmond, there’s a little sandwich and pho shop called, appropriately enough, \u003cstrong>Little Vietnam Cafe\u003c/strong>. It does a brisk to-go business, but there are about six seats at a window counter, one two-top inside, and a few tables out front. Just like the name says, it’s tiny.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The banh mi sandwiches here are serviceable (especially for $5.95): there’s a grilled lemongrass pork version that is pretty good, even better with the add-on of a fried egg (don’t worry about forgetting to order it, the lady at the counter will totally up-sell you), but the winner sandwich is their crispy lemongrass fish (+ $1.50), which is currently cod. And the up-sell you need to add is Peter’s Special, a steep $1.50, but this funky lemongrass and dried shrimp sauce are what will give your banh mi the jam (they already put some in it, but you’ll want more). I wish they had some dill to add, it would bring this sandwich over into some \u003ca href=\"https://www.nytimes.com/2012/05/30/dining/cha-ca-la-vong-a-dish-inspired-by-a-dive-in-hanoi.html\">cha ca la Vong\u003c/a> territory, but it’s close enough. I actually added some fennel fronds I had at home because I’m a kook like that.\u003c/p>\n\u003cp>There’s also pho and bun rieu on the menu, but I’ve never had time to try it. Vegetarians have some great options here, from the crispy tofu banh mi to spring rolls in the refrigerated section to the spicy vegetarian pho they make here (which a friend of mine loves).\u003c/p>\n\u003cp>Be sure to check your order before you leave, mistakes happen here with some regularity. You don’t want to leave with someone’s crispy tofu sandwich when you ordered the crispy lemongrass fish, trust!\u003c/p>\n\u003ch2>Check Out Tacolicious’s New $13 Lunch Specials\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a> (various locations)\u003cbr>\nAvailable Mon–Fri 11:30am–2pm\u003c/p>\n\u003cfigure id=\"attachment_130997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tacolicious-milanesa-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken/milanesa torta on the new Tacolicious lunch menu. \u003ccite>(Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for something new to add to your lunch routine? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> just launched a new $13 lunch menu, offering tortas, bowls, tacos, and more. You’ll find a classic fried chicken torta (Milanese-style) with pounded and crispy fried chicken, pepper jack, jalapeños, and crunchy cabbage, and there's a very Californian cauliflower torta with griddled Oaxaca cheese, piquillo peppers, and special sauce. You suffering from a hangover (or the hangries)? There’s also a hamburguesa with griddled ham and pickled jalapeños, inspired by a burger on the streets of Mexico. Every torta comes with a side salad (Marina Girl or kale salad), which you’ll definitely need with that hamburguesa.\u003c/p>\n\u003cp>You’ll have your choice of protein for the bowls, which come with midnight black beans, rice-o-licious (it really is great rice), avocado, red cabbage, pickled onions, and cilantro. You can also add chile con queso, which is probably one of the best add-ons in the history of add-ons for just $1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Another option in the $13 lunch deal is to choose two tacos, and if you want to get your weekend started, there’s the prix-fixe power lunch: a taco, shot, and a beer.\u003cspan class=\"Apple-converted-space\"> Arriba!\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Dominique Crenn Gathers Star Chefs for Bay Area Dinner Series",
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"content": "\u003cp>Looking for a star-studded date night or just itching to treat yourself to a fancy meal? You're in luck.\u003c/p>\n\u003cp>Michelin-Starred Chef Dominique Crenn and American Express are collaborating to bring the \u003ca href=\"www.ateliercrenn.com/crenn-world-chef-series/\">Crenn World Chef Series\u003c/a> to her famed Bay Area establishment, \u003ca href=\"https://www.ateliercrenn.com/\">Atelier Crenn\u003c/a>. The dinner series will feature nine internationally acclaimed chefs, each of whom will visit Atelier Crenn for a once-in-a-lifetime collaboration. The chefs featured have been selected by Dominique for \"their trailblazing style and critically acclaimed food; their collective contributions to the industry are an inspiration to chefs and diners across the globe.\"\u003c/p>\n\u003cfigure id=\"attachment_130805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Jan-Hartwig_c_Lukas-Kirchgasser-Fotografie-e1539279641852.jpg\" alt=\"Chef Jan Hartwig\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130805\">\u003cfigcaption class=\"wp-caption-text\">Chef Jan Hartwig \u003ccite>(Lukas Kirchgasser Fotografie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Crenn World Chef Series is scheduled to begin \u003cb>November 19th, 2018\u003c/b>, and run until \u003cb>May 15, 2019\u003c/b>. Each event will feature a multi-course tasting menu from the chef of the night, and there will be two seatings per night, each of which will seat 20. Tickets are running at $450/person and will include food and service. If you want wine with your meal, two wine pairing options will be offered but will not be included in the ticket. \u003c/p>\n\u003cp>As Chef Dominque Crenn is a part of the American Express Global Dining Collection, American Express Centurion & Platinum Card Members will have the exclusive opportunity to purchase tickets during a pre-sale period 48 hours before tickets go on sale, and this pre-sale period will begin exactly eight weeks before each event at 1:00pm EST. If you're interested in attending, the events are listed below, along with each ticket sale date.\u003c/p>\n\u003cfigure id=\"attachment_130801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chef-Martha11660-e1539279120796.jpg\" alt=\"Chef Martha Ortiz\" width=\"1920\" height=\"862\" class=\"size-full wp-image-130801\">\u003cfigcaption class=\"wp-caption-text\">Chef Martha Ortiz \u003ccite>(Courtesy of Martha Ortiz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Monday, November 19 and Tuesday, November 20\u003c/b>\u003cbr>\nMEXICO: Chef Martha Ortiz (\u003ca href=\"https://www.theworlds50best.com/latinamerica/en/The-List/41-50/Dulce-Patria.html\">Dulce Patria\u003c/a>)\u003cbr>\nAmerican Express presale begins 10/16; general public 10/18\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Tuesday, January 8\u003c/b>\u003cbr>\nPERU: Chef Virgilio Martínez (\u003ca href=\"http://centralrestaurante.com.pe/en/\">Central\u003c/a>)\u003cbr>\nAmerican Express presale begins 11/13; general public 11/15\u003c/p>\n\u003cp>\u003cb>Tuesday, February 5 and Wednesday, February 6\u003c/b>\u003cbr>\nSPAIN: Chef Ángel León (\u003ca href=\"https://www.aponiente.com/en/\">Aponiente\u003c/a>)\u003cbr>\nAmerican Express presale begins 12/11; general public 12/13\u003c/p>\n\u003cp>\u003cb>Tuesday, February 19 and Wednesday, February 20\u003c/b>\u003cbr>\nFRANCE: Chef Daniel Boulud (\u003ca href=\"https://www.danielnyc.com/\">Daniel\u003c/a>)\u003cbr>\nAmerican Express presale begins 12/18; general public 12/20\u003c/p>\n\u003cp>\u003cb>Tuesday, March 19 and Wednesday, March 20\u003c/b>\u003cbr>\nBRAZIL: Chefs Alex Atala (\u003ca href=\"https://www.theworlds50best.com/The-List-2017/11-20/DOM.html\">D.O.M\u003c/a>) and Manu Buffara (\u003ca href=\"https://www.theworlds50best.com/discovery/Manu.html\">Manu\u003c/a>)\u003cbr>\nAmerican Express presale begins 1/22; general public 1/24\u003c/p>\n\u003cp>\u003cb>Tuesday, April 23 and Wednesday, April 24\u003c/b>\u003cbr>\nGERMANY: Chef Jan Hartwig (\u003ca href=\"https://www.bayerischerhof.de/uploads/media/Vita_Atelier-Hartwig_2017_engl.pdf\">Atelier\u003c/a>)\u003cbr>\nAmerican Express presale begins 2/26; general public 2/28\u003c/p>\n\u003cp>\u003cb>Tuesday, April 30 and Wednesday, May 1\u003c/b>\u003cbr>\nBELGIUM: Chef Gert De Mangeleer (\u003ca href=\"https://www.hertog-jan.com/en/\">Hertog Jan\u003c/a>)\u003cbr>\nAmerican Express presale begins 3/5; general public 3/7\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Tuesday, May 14 and Wednesday, May 15\u003c/b>\u003cbr>\nSPAIN: Chef Quique Dacosta (\u003ca href=\"https://en.quiquedacosta.es/ver/2/quique-dacosta.html/\">Quique Dacosta\u003c/a>)\u003cbr>\nAmerican Express presale begins 3/19; general public 3/21\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Looking for a star-studded date night or just itching to treat yourself to a fancy meal? You're in luck.\u003c/p>\n\u003cp>Michelin-Starred Chef Dominique Crenn and American Express are collaborating to bring the \u003ca href=\"www.ateliercrenn.com/crenn-world-chef-series/\">Crenn World Chef Series\u003c/a> to her famed Bay Area establishment, \u003ca href=\"https://www.ateliercrenn.com/\">Atelier Crenn\u003c/a>. The dinner series will feature nine internationally acclaimed chefs, each of whom will visit Atelier Crenn for a once-in-a-lifetime collaboration. The chefs featured have been selected by Dominique for \"their trailblazing style and critically acclaimed food; their collective contributions to the industry are an inspiration to chefs and diners across the globe.\"\u003c/p>\n\u003cfigure id=\"attachment_130805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Jan-Hartwig_c_Lukas-Kirchgasser-Fotografie-e1539279641852.jpg\" alt=\"Chef Jan Hartwig\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130805\">\u003cfigcaption class=\"wp-caption-text\">Chef Jan Hartwig \u003ccite>(Lukas Kirchgasser Fotografie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Crenn World Chef Series is scheduled to begin \u003cb>November 19th, 2018\u003c/b>, and run until \u003cb>May 15, 2019\u003c/b>. Each event will feature a multi-course tasting menu from the chef of the night, and there will be two seatings per night, each of which will seat 20. Tickets are running at $450/person and will include food and service. If you want wine with your meal, two wine pairing options will be offered but will not be included in the ticket. \u003c/p>\n\u003cp>As Chef Dominque Crenn is a part of the American Express Global Dining Collection, American Express Centurion & Platinum Card Members will have the exclusive opportunity to purchase tickets during a pre-sale period 48 hours before tickets go on sale, and this pre-sale period will begin exactly eight weeks before each event at 1:00pm EST. If you're interested in attending, the events are listed below, along with each ticket sale date.\u003c/p>\n\u003cfigure id=\"attachment_130801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chef-Martha11660-e1539279120796.jpg\" alt=\"Chef Martha Ortiz\" width=\"1920\" height=\"862\" class=\"size-full wp-image-130801\">\u003cfigcaption class=\"wp-caption-text\">Chef Martha Ortiz \u003ccite>(Courtesy of Martha Ortiz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Monday, November 19 and Tuesday, November 20\u003c/b>\u003cbr>\nMEXICO: Chef Martha Ortiz (\u003ca href=\"https://www.theworlds50best.com/latinamerica/en/The-List/41-50/Dulce-Patria.html\">Dulce Patria\u003c/a>)\u003cbr>\nAmerican Express presale begins 10/16; general public 10/18\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Tuesday, January 8\u003c/b>\u003cbr>\nPERU: Chef Virgilio Martínez (\u003ca href=\"http://centralrestaurante.com.pe/en/\">Central\u003c/a>)\u003cbr>\nAmerican Express presale begins 11/13; general public 11/15\u003c/p>\n\u003cp>\u003cb>Tuesday, February 5 and Wednesday, February 6\u003c/b>\u003cbr>\nSPAIN: Chef Ángel León (\u003ca href=\"https://www.aponiente.com/en/\">Aponiente\u003c/a>)\u003cbr>\nAmerican Express presale begins 12/11; general public 12/13\u003c/p>\n\u003cp>\u003cb>Tuesday, February 19 and Wednesday, February 20\u003c/b>\u003cbr>\nFRANCE: Chef Daniel Boulud (\u003ca href=\"https://www.danielnyc.com/\">Daniel\u003c/a>)\u003cbr>\nAmerican Express presale begins 12/18; general public 12/20\u003c/p>\n\u003cp>\u003cb>Tuesday, March 19 and Wednesday, March 20\u003c/b>\u003cbr>\nBRAZIL: Chefs Alex Atala (\u003ca href=\"https://www.theworlds50best.com/The-List-2017/11-20/DOM.html\">D.O.M\u003c/a>) and Manu Buffara (\u003ca href=\"https://www.theworlds50best.com/discovery/Manu.html\">Manu\u003c/a>)\u003cbr>\nAmerican Express presale begins 1/22; general public 1/24\u003c/p>\n\u003cp>\u003cb>Tuesday, April 23 and Wednesday, April 24\u003c/b>\u003cbr>\nGERMANY: Chef Jan Hartwig (\u003ca href=\"https://www.bayerischerhof.de/uploads/media/Vita_Atelier-Hartwig_2017_engl.pdf\">Atelier\u003c/a>)\u003cbr>\nAmerican Express presale begins 2/26; general public 2/28\u003c/p>\n\u003cp>\u003cb>Tuesday, April 30 and Wednesday, May 1\u003c/b>\u003cbr>\nBELGIUM: Chef Gert De Mangeleer (\u003ca href=\"https://www.hertog-jan.com/en/\">Hertog Jan\u003c/a>)\u003cbr>\nAmerican Express presale begins 3/5; general public 3/7\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Tuesday, May 14 and Wednesday, May 15\u003c/b>\u003cbr>\nSPAIN: Chef Quique Dacosta (\u003ca href=\"https://en.quiquedacosta.es/ver/2/quique-dacosta.html/\">Quique Dacosta\u003c/a>)\u003cbr>\nAmerican Express presale begins 3/19; general public 3/21\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "We're Ready to Say Aloha to Mochi-Crusted Spam Musubi",
"title": "We're Ready to Say Aloha to Mochi-Crusted Spam Musubi",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you're in San Francisco, or constantly commuting in and out of the city for work, it's hard to miss one of the biggest events of the year: Salesforce's Dreamforce conference. Amongst all the keynote speakers, parties and concerts, we were most excited to hear that the newest addition to the Salesforce and Michael Mina family would be in town. \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a>, the collaboration between Chefs Michelle Karr-Ueoka, Wade Ueoka and Michael Mina, is one of the most anticipated restaurant openings of 2018 and the two James Beard-nominated chefs from Hawaii came to town for a small preview of their upcoming menu. With the restaurant debuting in November within the Salesforce East building, it wasn't a surprise to hear that the menu preview aligned perfectly with Salesforce founder Marc Benioff's birthday (happy birthday, Marc).\u003c/p>\n\u003cp>The duo is excited for their upcoming restaurant opening, and they are hard at work finalizing a Hawaiian comfort food-inspired menu. Personally, I was most excited to hear that mochi-crusted spam musubi was a part of said menu!\u003c/p>\n\u003cp>Intrigued? Read on to hear what else these talented chefs are bringing to the Bay.\u003c/p>\n\u003cp>\u003cb>Welcome to the Bay! How long are you guys here for?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle Karr-Ueoka:\u003c/b> Till tomorrow. We flew in last night and did the event for Marc Benioff’s birthday. What we did was two dishes that will probably be on the Trailblazer menu. We wanted to give people a sample of what's to come next month.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Speaking of next month. Are you excited? How did this project come about?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade Ueoka:\u003c/b> Most definitely. Yeah, it's always a dream to try and expand.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We feel so blessed to have met Chef Mina when he first came to Hawaii and now, to be able to open a restaurant for Salesforce and for the MINA Group and us together, it's all about collaboration and we feel very fortunate to be able to do that. We first met when [Michael Mina] did the The Street in Honolulu, and one day he called us up and he said \"I have this location—would you be willing to, you know, collaborate on a restaurant in San Francisco?\" And I'm like, of course, we would love to!\u003c/p>\n\u003cp>To come to San Francisco, and bring a little Hawaii and share it with the people here, that's always been a dream of ours. We're excited.\u003c/p>\n\u003cp>\u003cb>What's the vibe that you want at Trailblazer Tavern? Do you want it to be more fine dining or do you want it to be more of a casual hang out spot? We know right now that it's going to have Hawaiian vibes, but that could cover so many bases!\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We wanted to have that aloha spirit, bringing the ohana, bringing people together and just sharing memories over food. Because the menu encompasses different categories like dimsum, noodles, rice, salad, sandwiches, pokei, crudos, and then large plates which are more tapas style where I think we'll do something from the imu (because in Hawaii everyone associates a luau with the imu) and then like a Hawaiian-style pot roast and some different things. To kind of give it, like, a time where people can relax and enjoy.\u003c/p>\n\u003cfigure id=\"attachment_130643\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Mezz-1.jpg\" alt=\"Trailblazer Tavern sketch.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">Trailblazer Tavern sketch. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What has it been like trying to start this restaurant in San Francisco versus your restaurant in Hawaii? Is it a very different kind of experience you're feeling from when you opened MW? Or is it the same stresses?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think it's different cause we learned quite a few things since we opened MW. I think MW got rushed—everything happened so fast! You always think about things like ohhhh, I'll do this, I'll do this differently. So now we have a menu of things that we've been going over the past few years versus trying to just rush and do things to open. When we opened MW we had all these dreams of all the things and it was like oh that doesn't work, this doesn't work. Or that worked and this works so we've learned! We've been able to, I guess, build up something of what has worked and what hasn't worked.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> And then I think too... we've been open for five years. We just celebrate our fifth anniversary of MW and we're doing some of the signature dishes here that from day one is nice. It’s bringing local comfort food but with a contemporary twist. So one of my favorite dishes is his [Wade's] kind of a play off of a spam musubi where he makes his own spam but it's smoked pork. Everyone in Hawaii eats spam musubi but it’s usually just spam and rice. But what he does is he makes his own version of spam and then he crushes it with mochi. It's nice and flaky and crispy—so taking the iconic message and flavors of Hawaii and then kind of twisting it.\u003c/p>\n\u003cp>And for the nori, he makes a sort of Nori Tsukudani, which is kind of like a jam. When I was growing up and eating it, you have rice and you have this nori on top, and it's so yummy. And so he puts that [on the musubi] and a little quail egg on top, so it's a fun version of spam musubi.\u003c/p>\n\u003cp>\u003cb>So speaking of the menu. Are there any other dishes that you're bringing from MW or are you kind of making everything from scratch for this restaurant in particular? From both the savory side and sweet side.\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think yeah, for both of us. I think that's what we like to do is taking more than the flavors of Hawaii that people are used to and reinterpreting and making it our own. The Spam Musubi, and Korean Fried Chicken is another, you know, dish that people always go out and look for or—\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> The Mixed Plate Sandwich!\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> —or the Mixed Plate Sandwich. Korean Barbecue is very popular in Hawaii. In the sandwich we have kalbi, fried chicken and spicy pork—Korean spicy pork. So we put all that into one sandwich and we call it the Mixed Plate sandwich. It's a lot of flavors that people enjoy in Hawaii, and we're taking iconic dishes of Hawaii and reinterpreting it. You know, for her [Michelle], she has the Shaved Ice.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Not your typical shaved ice! We did one last night at the event. Usually Shaved Ice is water and, like, a sugary syrup, but what I do instead is I do it with all compressed fruit so you get the natural sweetness of the fruit with a lot less sugar. Last night we did a Haupia Tapioca which is my version of the Filipino dessert Halo-Halo, and then we put strawberries and Mochi ice cream on it. Usually Mochi ice cream is more round, but we roll it like a sushi and we cut it and we serve it with strawberry yuzu sorbet. And then we use freshly shaved strawberry hibiscus on top of it. So it's not really just water and syrup, it's more the fresh fruit.\u003c/p>\n\u003cp>And then we're going to have to do one, like an affogato, over here [in San Francisco] or coffee and cream. Because I know Chef Mina liked that one. We're gonna use the Lamill coffee that [Michael Mina] uses. It will be like a Kahlua Tapioca, with pannacotta, Mochi ice cream, coffee gelato, shaved Thai coffee and then we do like a coffee cloud on top, so, when you eat it, it's light and refreshing and it has all these different textures.\u003c/p>\n\u003cp>With our menu, we want to tell a story. So one of the desserts we were talking about with Chef Mina, like back in the plantation days, people used to bring tiffin tins, which was like a lunch box. You held onto your starch and then everyone puts their main dish all around in the middle of a circle and then everyone shares. So one of the desserts I was thinking was a tiffin of all chocolate desserts representing some of the different cultures found in Hawaii so every bite tells a different story.\u003c/p>\n\u003cp>\u003cb>You've been testing a lot and meeting with Michael Mina to go over which dishes will go on the menu. Is the menu ready? Or is there still some tweaking before the November opening and will the menu continue to change?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> It's a work in progress because, you know, what we're familiar with in Hawaii might not work or, ingredient-wise, it just might be different. So that might change a few things, but, overall, I think it's getting there.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Any time you design a menu—even for us at the restaurant back home—you always get farmers who bring in something and it inspires you, and that's what we want to do here. Because you guys have such wonderful farmers here, we want to showcase what San Francisco has to offer too. I think that's what it’s about, you know? And what is always fun for me is when you have different seasons, when a farmer comes and says oh, I brought you this thing. I want to create something with that! And that's what keeps the menu interesting and keeps people coming back. And it keeps the team growing and curious.\u003c/p>\n\u003cp>My mom always laughs because she would call me Curious George because my mind would be going all over the place, but I think that's what I love about food and cooking: it's always creating new dishes.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, I think that's what we’re not familiar with in Hawaii. Hawaii doesn't really have seasons, you know.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> There’s mango season and lychee season.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, there's not many seasons that you have to adjust to, where here, it's gonna be a little bit different. So you know, we are definitely looking forward to it because that's something that's going to open up a whole new avenue for us.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> It's exciting because when I lived in Napa for a little while, we had fig season and cherry season and I think oh my god this is not what I get in Hawaii. And the peaches! It's just so much better. Sometimes I go back to Hawaii and I'm like this isn't a peach!\u003c/p>\n\u003cfigure id=\"attachment_130645\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Bar-Dining.jpg\" alt=\"A look at Trailblazer Tavern's bar area.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">A look at Trailblazer Tavern's bar area. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Are you planning on going out to meet local purveyors and farmers around the Bay area so that you really are hands on with what's coming in, or is there a team here that's going to help you with that?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Yeah, the MINA Group has been really good at helping us with that. You know, and pointing us in the right direction.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, there you have it! Get ready for a delicious Hawaiian comfort food inspired menu with a modern twist, and watch as it changes seasonally with what California farms have available for Michelle and Wade to use.\u003c/p>\n\n",
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"excerpt": "In anticipation of their November opening, we sat down with Trailblazer Tavern's chefs to talk about their delicious collaboration with Michael Mina.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're in San Francisco, or constantly commuting in and out of the city for work, it's hard to miss one of the biggest events of the year: Salesforce's Dreamforce conference. Amongst all the keynote speakers, parties and concerts, we were most excited to hear that the newest addition to the Salesforce and Michael Mina family would be in town. \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a>, the collaboration between Chefs Michelle Karr-Ueoka, Wade Ueoka and Michael Mina, is one of the most anticipated restaurant openings of 2018 and the two James Beard-nominated chefs from Hawaii came to town for a small preview of their upcoming menu. With the restaurant debuting in November within the Salesforce East building, it wasn't a surprise to hear that the menu preview aligned perfectly with Salesforce founder Marc Benioff's birthday (happy birthday, Marc).\u003c/p>\n\u003cp>The duo is excited for their upcoming restaurant opening, and they are hard at work finalizing a Hawaiian comfort food-inspired menu. Personally, I was most excited to hear that mochi-crusted spam musubi was a part of said menu!\u003c/p>\n\u003cp>Intrigued? Read on to hear what else these talented chefs are bringing to the Bay.\u003c/p>\n\u003cp>\u003cb>Welcome to the Bay! How long are you guys here for?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle Karr-Ueoka:\u003c/b> Till tomorrow. We flew in last night and did the event for Marc Benioff’s birthday. What we did was two dishes that will probably be on the Trailblazer menu. We wanted to give people a sample of what's to come next month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Speaking of next month. Are you excited? How did this project come about?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade Ueoka:\u003c/b> Most definitely. Yeah, it's always a dream to try and expand.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We feel so blessed to have met Chef Mina when he first came to Hawaii and now, to be able to open a restaurant for Salesforce and for the MINA Group and us together, it's all about collaboration and we feel very fortunate to be able to do that. We first met when [Michael Mina] did the The Street in Honolulu, and one day he called us up and he said \"I have this location—would you be willing to, you know, collaborate on a restaurant in San Francisco?\" And I'm like, of course, we would love to!\u003c/p>\n\u003cp>To come to San Francisco, and bring a little Hawaii and share it with the people here, that's always been a dream of ours. We're excited.\u003c/p>\n\u003cp>\u003cb>What's the vibe that you want at Trailblazer Tavern? Do you want it to be more fine dining or do you want it to be more of a casual hang out spot? We know right now that it's going to have Hawaiian vibes, but that could cover so many bases!\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We wanted to have that aloha spirit, bringing the ohana, bringing people together and just sharing memories over food. Because the menu encompasses different categories like dimsum, noodles, rice, salad, sandwiches, pokei, crudos, and then large plates which are more tapas style where I think we'll do something from the imu (because in Hawaii everyone associates a luau with the imu) and then like a Hawaiian-style pot roast and some different things. To kind of give it, like, a time where people can relax and enjoy.\u003c/p>\n\u003cfigure id=\"attachment_130643\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Mezz-1.jpg\" alt=\"Trailblazer Tavern sketch.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">Trailblazer Tavern sketch. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What has it been like trying to start this restaurant in San Francisco versus your restaurant in Hawaii? Is it a very different kind of experience you're feeling from when you opened MW? Or is it the same stresses?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think it's different cause we learned quite a few things since we opened MW. I think MW got rushed—everything happened so fast! You always think about things like ohhhh, I'll do this, I'll do this differently. So now we have a menu of things that we've been going over the past few years versus trying to just rush and do things to open. When we opened MW we had all these dreams of all the things and it was like oh that doesn't work, this doesn't work. Or that worked and this works so we've learned! We've been able to, I guess, build up something of what has worked and what hasn't worked.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> And then I think too... we've been open for five years. We just celebrate our fifth anniversary of MW and we're doing some of the signature dishes here that from day one is nice. It’s bringing local comfort food but with a contemporary twist. So one of my favorite dishes is his [Wade's] kind of a play off of a spam musubi where he makes his own spam but it's smoked pork. Everyone in Hawaii eats spam musubi but it’s usually just spam and rice. But what he does is he makes his own version of spam and then he crushes it with mochi. It's nice and flaky and crispy—so taking the iconic message and flavors of Hawaii and then kind of twisting it.\u003c/p>\n\u003cp>And for the nori, he makes a sort of Nori Tsukudani, which is kind of like a jam. When I was growing up and eating it, you have rice and you have this nori on top, and it's so yummy. And so he puts that [on the musubi] and a little quail egg on top, so it's a fun version of spam musubi.\u003c/p>\n\u003cp>\u003cb>So speaking of the menu. Are there any other dishes that you're bringing from MW or are you kind of making everything from scratch for this restaurant in particular? From both the savory side and sweet side.\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think yeah, for both of us. I think that's what we like to do is taking more than the flavors of Hawaii that people are used to and reinterpreting and making it our own. The Spam Musubi, and Korean Fried Chicken is another, you know, dish that people always go out and look for or—\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> The Mixed Plate Sandwich!\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> —or the Mixed Plate Sandwich. Korean Barbecue is very popular in Hawaii. In the sandwich we have kalbi, fried chicken and spicy pork—Korean spicy pork. So we put all that into one sandwich and we call it the Mixed Plate sandwich. It's a lot of flavors that people enjoy in Hawaii, and we're taking iconic dishes of Hawaii and reinterpreting it. You know, for her [Michelle], she has the Shaved Ice.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Not your typical shaved ice! We did one last night at the event. Usually Shaved Ice is water and, like, a sugary syrup, but what I do instead is I do it with all compressed fruit so you get the natural sweetness of the fruit with a lot less sugar. Last night we did a Haupia Tapioca which is my version of the Filipino dessert Halo-Halo, and then we put strawberries and Mochi ice cream on it. Usually Mochi ice cream is more round, but we roll it like a sushi and we cut it and we serve it with strawberry yuzu sorbet. And then we use freshly shaved strawberry hibiscus on top of it. So it's not really just water and syrup, it's more the fresh fruit.\u003c/p>\n\u003cp>And then we're going to have to do one, like an affogato, over here [in San Francisco] or coffee and cream. Because I know Chef Mina liked that one. We're gonna use the Lamill coffee that [Michael Mina] uses. It will be like a Kahlua Tapioca, with pannacotta, Mochi ice cream, coffee gelato, shaved Thai coffee and then we do like a coffee cloud on top, so, when you eat it, it's light and refreshing and it has all these different textures.\u003c/p>\n\u003cp>With our menu, we want to tell a story. So one of the desserts we were talking about with Chef Mina, like back in the plantation days, people used to bring tiffin tins, which was like a lunch box. You held onto your starch and then everyone puts their main dish all around in the middle of a circle and then everyone shares. So one of the desserts I was thinking was a tiffin of all chocolate desserts representing some of the different cultures found in Hawaii so every bite tells a different story.\u003c/p>\n\u003cp>\u003cb>You've been testing a lot and meeting with Michael Mina to go over which dishes will go on the menu. Is the menu ready? Or is there still some tweaking before the November opening and will the menu continue to change?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> It's a work in progress because, you know, what we're familiar with in Hawaii might not work or, ingredient-wise, it just might be different. So that might change a few things, but, overall, I think it's getting there.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Any time you design a menu—even for us at the restaurant back home—you always get farmers who bring in something and it inspires you, and that's what we want to do here. Because you guys have such wonderful farmers here, we want to showcase what San Francisco has to offer too. I think that's what it’s about, you know? And what is always fun for me is when you have different seasons, when a farmer comes and says oh, I brought you this thing. I want to create something with that! And that's what keeps the menu interesting and keeps people coming back. And it keeps the team growing and curious.\u003c/p>\n\u003cp>My mom always laughs because she would call me Curious George because my mind would be going all over the place, but I think that's what I love about food and cooking: it's always creating new dishes.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, I think that's what we’re not familiar with in Hawaii. Hawaii doesn't really have seasons, you know.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> There’s mango season and lychee season.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, there's not many seasons that you have to adjust to, where here, it's gonna be a little bit different. So you know, we are definitely looking forward to it because that's something that's going to open up a whole new avenue for us.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> It's exciting because when I lived in Napa for a little while, we had fig season and cherry season and I think oh my god this is not what I get in Hawaii. And the peaches! It's just so much better. Sometimes I go back to Hawaii and I'm like this isn't a peach!\u003c/p>\n\u003cfigure id=\"attachment_130645\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Bar-Dining.jpg\" alt=\"A look at Trailblazer Tavern's bar area.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">A look at Trailblazer Tavern's bar area. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Are you planning on going out to meet local purveyors and farmers around the Bay area so that you really are hands on with what's coming in, or is there a team here that's going to help you with that?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Yeah, the MINA Group has been really good at helping us with that. You know, and pointing us in the right direction.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, there you have it! Get ready for a delicious Hawaiian comfort food inspired menu with a modern twist, and watch as it changes seasonally with what California farms have available for Michelle and Wade to use.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sundaes, Pies and Butter Fries Arrive on Divisadero at Theorita",
"title": "Sundaes, Pies and Butter Fries Arrive on Divisadero at Theorita",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>Baking a standout pie isn’t, well, as “easy as pie.”\u003c/p>\n\u003cp>Chances are extremely high that the majority of San Francisco home cooks aren’t baking their own pie because, from blueberry with a lattice crust to mincemeat with a brown sugar crumble, pies aren’t just a trivial “add a few ingredients, mix, throw in oven, and forget it while you answer emails” type of recipe if you’re going at it fully from scratch. Sure, the Pillsbury dough boy can help cut a few pie corners when you desperately want to put a pie on the table promptly, but, when crust is 50 to 60% of the whole pie equation, the likelihood of a transcendent pie in that case will have already been cut dramatically.\u003c/p>\n\u003cp>There’s no way around it—pies need tender loving care. San Francisco’s unofficial newly crowned master of the pie-baking art, Angela Pinkerton, offers up some critical advice to aspiring pie bakers that her “secret” to outstanding pie results isn’t really a deep piece of wisdom but something we need to be reminded: relax. Don’t overwork the dough. Don’t over-season the filling.\u003c/p>\n\u003cp>Pinkerton’s baking office these days is at four-week old \u003ca href=\"https://www.kqed.org/bayareabites/www.theorita.com\">Theorita\u003c/a>, a contemporary take on a mid 20th century Midwest dinette (think an intimate diner with a condensed menu) on the ground floor of a renovated autobody shop, below its neighbor and Divisadero’s scorching hot Cali-Italian cooking destination, Che Fico. Her name might ring a bell from a \u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">somewhat recent article\u003c/a> on this website when this writer chronicled the opening days of Che Fico, where Pinkerton is responsible for the fantastic rustic desserts.\u003c/p>\n\u003cfigure id=\"attachment_130507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00215-e1537309912409.jpg\" alt=\"Pinkerton's grandmother is the restaurant's namesake.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's grandmother is the restaurant's namesake. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To this day, Che Fico remains the most in-demand table of the moment, neck-and-neck with State Bird Provisions with who can have a longer sidewalk line at 6 PM on a given night. Anderson Cooper and Gwyneth Paltrow both dined at Che Fico and gave it \u003ca href=\"https://sf.eater.com/2018/4/23/17270828/gwyneth-paltrow-che-fico-sf-instagram\">the Instagram love\u003c/a>. Che Fico is an anchor for dining on the Divisadero corridor, the hottest restaurant zone in the city. The area is at the heart of the gentrification debate, arguably the hottest topic these days in San Francisco. It’s where $4 toast was invented. Google buses clog Divisadero’s narrow four lanes at morning and evening rush hour times. Real estate prices in the area are skyrocketing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There is just so much…EVERYTHING…right now in that particular neighborhood at this particular time. The sudden growth and controversies and the debates surrounding could all use a slice of humble pie.\u003c/p>\n\u003cfigure id=\"attachment_130510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130510\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00203-e1537310101636.jpg\" alt=\"Pinkerton's pies on display\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's pies on display \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on cue, here is Theorita, full of a case of Pinkerton’s unfussy, spectacular pies.\u003c/p>\n\u003cp>There, tucked inside by the sidewalk adjacent window, is a classic apple pie on display, perhaps next to the somewhat unexpected corn custard pie and the very unexpected passion fruit with bay leaf cream pie (slices are $5.50 and whole pies are $34). You’ll always find bourbon-chocolate-walnut pie because, Pinkerton joked to us, “San Francisco can’t get enough bourbon,” but it probably has a lot to do with the term “chocolate” in the filling. There might be a summer berry pie, or a peach and oatmeal crumble pie, or a raspberry and white nectarine pie, or a smaller “sweetie pie” topped with practically a whole pound of strawberries or raspberries (usually $10), or who knows what else is in season that Pinkerton is inspired by.\u003c/p>\n\u003cfigure id=\"attachment_130509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00214-e1537310002344.jpg\" alt=\"The PB & J pie à la mode\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The PB & J pie à la mode \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even that childhood sandwich favorite, PB & J, gets translated into a pie form with a crust similar to a peanut butter-oatmeal cookie and a “jelly” filling made of seedless Thomcords that are really only in season for the tail end of summer like tomatoes. Pinkerton is constantly tinkering with new pie crusts, fillings and toppings. There might be some chocolate in one crust or rosemary to join fresh raspberries. She’s having every bit as much fun within the genre of “pie” as the chefs upstairs are having with pasta. It’s really exciting to watch.\u003c/p>\n\u003cp>It’s not just pies, however, to tempt your sweet tooth. The salted pecan sticky bun is what generally jumps out to prospective diners first at the green-hued pastry case. It often resides next to a puffy brioche-based chocolate orange sugar bun. Then there are Danishes often filled with a sweet cheese of some sort and sometimes with berries or fruit. Pies might be the specialty of the house but Pinkerton wants Danishes to be considered the vital supporting character in the bakery cast. There are no croissants to be found, but those Danishes and savory roasted scallion “swirls” are part of the laminated dough family. You’ll also encounter “quick breads” and more breakfast-friendly baked items like a chamomile ginger scone and or a chocolate zucchini muffin.\u003c/p>\n\u003cfigure id=\"attachment_130511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130511\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00201-e1537310206308.jpg\" alt=\"It’s not just pies at Theorita that will tempt your sweet tooth.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It’s not just pies at Theorita that will tempt your sweet tooth. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, wait, then there are the cookies that range widely in size, shape and texture from seeds n’ berries oatmeal to sweet potato and coffee (most cookies are $3 and pastries are usually $4-$5). On the competitive San Francisco chocolate chip cookie scene, Pinkerton is very much trying to balance a crunchy exterior with a soft, tender interior and a good dose of butter for richness without being too distracting from the Vahlrona chocolate chunks. She aspires for the “best of both worlds” and the city’s cookie monsters appreciate that.\u003c/p>\n\u003cp>San Francisco’s diverse and abundant baking scene is one of the giant reasons that attracted Pinkerton to relocate to the Bay Area in the first place. And, her repertoire offered at Theorita very much follows in the same tradition of our local legends like Tartine, b. Patisserie and Craftsman & Wolves—baked goods that are comforting and approachable, slightly rooted in a classic American or French nature, then often given a clever tweak or seasonal produce boost. San Francisco baking doesn’t follow the rigid structure of, say, a Parisian patisserie or a Viennese bakery. We’re all about butter, sugar, produce and delicious fun. Theorita is now the latest stop on our city’s phenomenal tour de pastry cases.\u003c/p>\n\u003cp>Pinkerton’s personal journey didn’t involve staging at a legendary bakery or a canelé epiphany in the French countryside. It started in a very different countryside — what her website describes as the “rolling hills” of northeastern Ohio, though this writer lived for a year about an hour away and can attest that the “hills” are mild enough that he had to run in and out of sand bunkers on a golf course to get a hill workout. Simply put, it’s very pastoral farmland in northeast Ohio.\u003c/p>\n\u003cp>Her hometown of Alliance, Ohio, is the vintage slice of wholesome Americana that is rapidly disappearing from this country. It resides near the Akron-Canton part of the Buckeye state, just south of Cleveland, and best known to outsiders for being the home region of Lebron James, the Pro Football Hall of Fame, and Goodyear Tire and Rubber Company. Then there is a fourth thing that locals correctly boast about the area: the apple orchards.\u003c/p>\n\u003cp>Her maternal grandparents had an orchard, so its apple crop was always a part of Pinkerton’s childhood. Meanwhile, her parents always had a garden and young Pinkerton would help out with cooking at home. Becoming a chef was never something that she thought about while growing up, but there is no doubt that food, especially pie, was instrumental in her youth. Her grandmother, Theorita (the restaurant’s namesake), had spent decades perfecting various kinds of pies as the mother of five children and because her husband always wanted dessert. Pie was a somewhat fast, somewhat easy, and very delicious way to please the growing kids and hungry husband.\u003c/p>\n\u003cfigure id=\"attachment_130512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00216-e1537310376974.jpg\" alt=\"The "Theorita" logo was handwritten by Pinkerton's grandmother.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The \"Theorita\" logo was handwritten by Pinkerton's grandmother. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton later pursued a biology degree at Kent State and took a job working as a clerk at a bakery, which evolved into a full-time gig baking wedding cakes while also being a student. She left Kent State to open her own wedding cakes concept, “Let Them Eat Cake,” and then opted to learn more about savory cooking with a kitchen job at a local country club. After being largely self-taught, Pinkerton figured that a proper culinary education would greatly help her career prospects. So, she left Ohio for the swamp of our nation’s capital and studied pastry arts the now-closed L’Academie de Cuisine just outside D.C.\u003c/p>\n\u003cp>Her next stop after graduation was as a pastry chef for the Ritz-Carlton, Pentagon City, where she doesn’t have too many juicy politician stories to tell, but says there was “always drama, always something” going on. It was definitely a world away from Alliance, Ohio. As grand a stage as Arlington, Virginia is, Pinkerton was ready for the grander stage of a restaurant in the grandest restaurant market of the country.\u003c/p>\n\u003cp>Pinkerton’s first “restaurant job” happened to be at Eleven Madison Park in New York, which at the time in 2007, was not one of the “World’s 50 Best Restaurants.” It was merely an excellent restaurant in a gorgeous setting, owned by New York’s most successful restaurateur (Danny Meyer) and an innovative, immensely talented ex-San Francisco chef (Campton Place) named Daniel Humm. Eleven Madison Park wasn’t Eleven Madison Park back then. But, it was still a huge deal with the same name and a different type of ambition than it has now. For a first restaurant job to be there, well, it’s a huge accomplishment with not your average job debut pressure. Pinkerton clearly was ready and even chuckles when every writer, including this one, asks about how her first restaurant job was at the “pinnacle of her profession.” For Pinkerton, it was just her first restaurant job. It was work.\u003c/p>\n\u003cp>2009 was the breakthrough transition year for Eleven Madison Park and Pinkerton. Frank Bruni, then the New York Times Dining Critic, \u003ca href=\"https://www.nytimes.com/2009/08/12/dining/reviews/12rest.html\">awarded four stars for the restaurant\u003c/a>, a title held only by five restaurants today. That year, Pinkerton was promoted from Pastry Sous Chef to Executive Pastry Chef, and she deservedly reached the national spotlight in 2011 by taking the highest honor in the country for a pastry chef: the James Beard award for Outstanding Pastry Chef. \u003ca href=\"http://www.the-review.com/article/20110626/LIFESTYLE/306269490\">Here’s a fun piece\u003c/a> about that honor from her hometown’s newspaper in Ohio.\u003c/p>\n\u003cp>Pinkerton held the Executive Pastry Chef title at Eleven Madison Park for five years, overseeing a period when the restaurant had no shortage of cleverness and lofty ambition, serving carrot tartare in place of beef, for example, and creating a “New York History” tasting menu that included a mystery card game to determine one of the desserts for each diner. In 2014, she left the restaurant and New York for the greener (golden, really) pastures of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_130525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DLCID_CheFico110-e1537376098184.jpg\" alt=\"Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer.\" width=\"1920\" height=\"1278\">\u003cfigcaption class=\"wp-caption-text\">Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer. \u003ccite>(Kira Lauren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is where we need to step in and clarify for the general dining public that Pinkerton didn’t move to San Francisco because of Che Fico and Theorita, contrary to what many articles suggest. Pinkerton overlapped with David Nayfeld in Eleven Madison Park’s kitchen for a few years and the two became friends. Nayfeld is a Bay Area native and had subsequently moved to San Francisco after Eleven Madison Park, so the two connected and Nayfeld helped Pinkerton adjust to the Bay Area. She would even go to his family’s home for Thanksgiving.\u003c/p>\n\u003cp>Pinkerton spent several months working with Craftsman and Wolves’ William Werner to develop new pastries, coinciding with that bakery’s expansion to Russian Hill (now closed) and the Bayview, and a potential addition in Los Angeles that never happened. However, she really missed the energy of being in a restaurant.\u003c/p>\n\u003cp>Nayfeld always had plans for a Divisadero restaurant (what became Che Fico) with business partner Matt Brewer, a driving force behind some of Chicago’s marquee restaurants as a co-founder of the restaurant group Hogsalt Hospitality. Pinkerton signed on to help with their restaurant’s dessert program. Then, things really fell into place a little bit by chance when the third project of the Divisadero former auto shop complex (Che Fico, Boba Guys and Concept C) fell through. Che Fico’s investors were huge fans of Pinkerton’s work, both from her resume and desserts she made at dinners for them in San Francisco. So, this third space could be her domain. Pinkerton admits that it was “kind of crazy” that Che Fico and Theorita opened so close together, but the team was ready.\u003c/p>\n\u003cfigure id=\"attachment_130513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00184-e1537310532684.jpg\" alt=\"Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld is very much the lead voice at Che Fico with Pinkerton in charge of desserts, while it’s loosely vice versa for Theorita with Pinkerton’s baking and desserts as center stage, and Nayfeld responsible for the main breakfast, lunch and dinner food menu that compliments Pinkerton's extensive program. The experience at both restaurants is truly elevated to a pretty special level because of the unique ideas and skills each brings to the two kitchens.\u003c/p>\n\u003cfigure id=\"attachment_130518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130518\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00196-e1537311078670.jpg\" alt=\"House made English muffins with jam and foie gras butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">House made English muffins with jam and foie gras butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld’s creations at Theorita vastly differ from Che Fico, but do have a similar contemporary/Californian take on a classic cuisine, just with Italy replaced by Iowa or Indiana. The dinner menu takes over at 5 PM, complemented by an impressive list of natural wines and Northern California beers. The double-stack burger with “special sauce” and both raw and caramelized onions on a potato bun is a blissfully messy affair, with the Marin Sun Farms “Mindful Meat” ground beef given a distinctive griddled exterior char ($15). It’s one of the most popular items for lunch and dinner with the fried chicken sandwich ($13) spruced up with shredded cabbage and housemade Sriracha.\u003c/p>\n\u003cfigure id=\"attachment_130516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00194-e1537310832455.jpg\" alt=\"The Theorita burger\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Theorita burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton’s pastry case welcome guests at the door, where menus for counter service often mean there is a lot of lingering (it’s table service at night and planned to begin for weekend brunch soon) in front of the tempting baked goods. Then there are the diner design staples once you get past the entrance area — an open kitchen with stations in a line from griddle to fryer to salad assembly; a dozen stools at the granite kitchen counter; tufted booths in flannel, denim and leather that are inspired by the wardrobe that Pinkerton’s grandfather wears in a photo at the entrance with his wife, Theorita, and a motorcycle; and a glazed black and white tile floor.\u003c/p>\n\u003cp>Some modern elements from designer Jon de la Cruz (Che Fico, Leo's Oyster Bar) step into the equation, too, like exposed concrete walls and rafters above; colorful, groovy paintings of various people by local artist Tracy Piper above the booths; and a window in the rear of the space that allows diners to see into the pastry kitchen.\u003c/p>\n\u003cfigure id=\"attachment_130520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00212-e1537311444572.jpg\" alt=\"Make sure to save room for dessert like this Brownie Sundae\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Make sure to save room for dessert like this Brownie Sundae \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling Theorita just a “pie shop and dinette” is selling it short, much like labeling Che Fico as a place for just pizza and pasta. It’s a vintage Americana experience that reaches back in time, while leaping forwards, and making the genre fresh again. A ricotta and berry Danish or a pile of butter fries might not convince us that happy days are here again. However, for at least a few moments, these days are ours when sitting in a Theorita booth and digging into a slice of pie.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"www.theorita.com\">Theorita\u003c/a>\u003c/b>\u003cbr>\n834 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"https://www.facebook.com/theoritasf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/theoritasf/\">Instagram\u003c/a>\u003cbr>\nHours: Breakfast Wednesday-Friday 7AM-11AM and Saturday-Sunday 8AM-3PM. Lunch Wednesday-Sunday 11AM-3PM. Dinner Wednesday-Sunday 5PM-11PM. Pastry case is open all day.\u003cbr>\nPrice: $-$$\u003c/p>\n\n",
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"excerpt": "James Beard Award Winning Pastry Chef Angela Pinkerton and her Che Fico Colleagues Offer Up a Slice of Pie and Midwest Dinerette Culture to SF’s Hottest Dining Corridor",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Baking a standout pie isn’t, well, as “easy as pie.”\u003c/p>\n\u003cp>Chances are extremely high that the majority of San Francisco home cooks aren’t baking their own pie because, from blueberry with a lattice crust to mincemeat with a brown sugar crumble, pies aren’t just a trivial “add a few ingredients, mix, throw in oven, and forget it while you answer emails” type of recipe if you’re going at it fully from scratch. Sure, the Pillsbury dough boy can help cut a few pie corners when you desperately want to put a pie on the table promptly, but, when crust is 50 to 60% of the whole pie equation, the likelihood of a transcendent pie in that case will have already been cut dramatically.\u003c/p>\n\u003cp>There’s no way around it—pies need tender loving care. San Francisco’s unofficial newly crowned master of the pie-baking art, Angela Pinkerton, offers up some critical advice to aspiring pie bakers that her “secret” to outstanding pie results isn’t really a deep piece of wisdom but something we need to be reminded: relax. Don’t overwork the dough. Don’t over-season the filling.\u003c/p>\n\u003cp>Pinkerton’s baking office these days is at four-week old \u003ca href=\"https://www.kqed.org/bayareabites/www.theorita.com\">Theorita\u003c/a>, a contemporary take on a mid 20th century Midwest dinette (think an intimate diner with a condensed menu) on the ground floor of a renovated autobody shop, below its neighbor and Divisadero’s scorching hot Cali-Italian cooking destination, Che Fico. Her name might ring a bell from a \u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">somewhat recent article\u003c/a> on this website when this writer chronicled the opening days of Che Fico, where Pinkerton is responsible for the fantastic rustic desserts.\u003c/p>\n\u003cfigure id=\"attachment_130507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00215-e1537309912409.jpg\" alt=\"Pinkerton's grandmother is the restaurant's namesake.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's grandmother is the restaurant's namesake. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To this day, Che Fico remains the most in-demand table of the moment, neck-and-neck with State Bird Provisions with who can have a longer sidewalk line at 6 PM on a given night. Anderson Cooper and Gwyneth Paltrow both dined at Che Fico and gave it \u003ca href=\"https://sf.eater.com/2018/4/23/17270828/gwyneth-paltrow-che-fico-sf-instagram\">the Instagram love\u003c/a>. Che Fico is an anchor for dining on the Divisadero corridor, the hottest restaurant zone in the city. The area is at the heart of the gentrification debate, arguably the hottest topic these days in San Francisco. It’s where $4 toast was invented. Google buses clog Divisadero’s narrow four lanes at morning and evening rush hour times. Real estate prices in the area are skyrocketing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is just so much…EVERYTHING…right now in that particular neighborhood at this particular time. The sudden growth and controversies and the debates surrounding could all use a slice of humble pie.\u003c/p>\n\u003cfigure id=\"attachment_130510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130510\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00203-e1537310101636.jpg\" alt=\"Pinkerton's pies on display\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's pies on display \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on cue, here is Theorita, full of a case of Pinkerton’s unfussy, spectacular pies.\u003c/p>\n\u003cp>There, tucked inside by the sidewalk adjacent window, is a classic apple pie on display, perhaps next to the somewhat unexpected corn custard pie and the very unexpected passion fruit with bay leaf cream pie (slices are $5.50 and whole pies are $34). You’ll always find bourbon-chocolate-walnut pie because, Pinkerton joked to us, “San Francisco can’t get enough bourbon,” but it probably has a lot to do with the term “chocolate” in the filling. There might be a summer berry pie, or a peach and oatmeal crumble pie, or a raspberry and white nectarine pie, or a smaller “sweetie pie” topped with practically a whole pound of strawberries or raspberries (usually $10), or who knows what else is in season that Pinkerton is inspired by.\u003c/p>\n\u003cfigure id=\"attachment_130509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00214-e1537310002344.jpg\" alt=\"The PB & J pie à la mode\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The PB & J pie à la mode \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even that childhood sandwich favorite, PB & J, gets translated into a pie form with a crust similar to a peanut butter-oatmeal cookie and a “jelly” filling made of seedless Thomcords that are really only in season for the tail end of summer like tomatoes. Pinkerton is constantly tinkering with new pie crusts, fillings and toppings. There might be some chocolate in one crust or rosemary to join fresh raspberries. She’s having every bit as much fun within the genre of “pie” as the chefs upstairs are having with pasta. It’s really exciting to watch.\u003c/p>\n\u003cp>It’s not just pies, however, to tempt your sweet tooth. The salted pecan sticky bun is what generally jumps out to prospective diners first at the green-hued pastry case. It often resides next to a puffy brioche-based chocolate orange sugar bun. Then there are Danishes often filled with a sweet cheese of some sort and sometimes with berries or fruit. Pies might be the specialty of the house but Pinkerton wants Danishes to be considered the vital supporting character in the bakery cast. There are no croissants to be found, but those Danishes and savory roasted scallion “swirls” are part of the laminated dough family. You’ll also encounter “quick breads” and more breakfast-friendly baked items like a chamomile ginger scone and or a chocolate zucchini muffin.\u003c/p>\n\u003cfigure id=\"attachment_130511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130511\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00201-e1537310206308.jpg\" alt=\"It’s not just pies at Theorita that will tempt your sweet tooth.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It’s not just pies at Theorita that will tempt your sweet tooth. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, wait, then there are the cookies that range widely in size, shape and texture from seeds n’ berries oatmeal to sweet potato and coffee (most cookies are $3 and pastries are usually $4-$5). On the competitive San Francisco chocolate chip cookie scene, Pinkerton is very much trying to balance a crunchy exterior with a soft, tender interior and a good dose of butter for richness without being too distracting from the Vahlrona chocolate chunks. She aspires for the “best of both worlds” and the city’s cookie monsters appreciate that.\u003c/p>\n\u003cp>San Francisco’s diverse and abundant baking scene is one of the giant reasons that attracted Pinkerton to relocate to the Bay Area in the first place. And, her repertoire offered at Theorita very much follows in the same tradition of our local legends like Tartine, b. Patisserie and Craftsman & Wolves—baked goods that are comforting and approachable, slightly rooted in a classic American or French nature, then often given a clever tweak or seasonal produce boost. San Francisco baking doesn’t follow the rigid structure of, say, a Parisian patisserie or a Viennese bakery. We’re all about butter, sugar, produce and delicious fun. Theorita is now the latest stop on our city’s phenomenal tour de pastry cases.\u003c/p>\n\u003cp>Pinkerton’s personal journey didn’t involve staging at a legendary bakery or a canelé epiphany in the French countryside. It started in a very different countryside — what her website describes as the “rolling hills” of northeastern Ohio, though this writer lived for a year about an hour away and can attest that the “hills” are mild enough that he had to run in and out of sand bunkers on a golf course to get a hill workout. Simply put, it’s very pastoral farmland in northeast Ohio.\u003c/p>\n\u003cp>Her hometown of Alliance, Ohio, is the vintage slice of wholesome Americana that is rapidly disappearing from this country. It resides near the Akron-Canton part of the Buckeye state, just south of Cleveland, and best known to outsiders for being the home region of Lebron James, the Pro Football Hall of Fame, and Goodyear Tire and Rubber Company. Then there is a fourth thing that locals correctly boast about the area: the apple orchards.\u003c/p>\n\u003cp>Her maternal grandparents had an orchard, so its apple crop was always a part of Pinkerton’s childhood. Meanwhile, her parents always had a garden and young Pinkerton would help out with cooking at home. Becoming a chef was never something that she thought about while growing up, but there is no doubt that food, especially pie, was instrumental in her youth. Her grandmother, Theorita (the restaurant’s namesake), had spent decades perfecting various kinds of pies as the mother of five children and because her husband always wanted dessert. Pie was a somewhat fast, somewhat easy, and very delicious way to please the growing kids and hungry husband.\u003c/p>\n\u003cfigure id=\"attachment_130512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00216-e1537310376974.jpg\" alt=\"The "Theorita" logo was handwritten by Pinkerton's grandmother.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The \"Theorita\" logo was handwritten by Pinkerton's grandmother. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton later pursued a biology degree at Kent State and took a job working as a clerk at a bakery, which evolved into a full-time gig baking wedding cakes while also being a student. She left Kent State to open her own wedding cakes concept, “Let Them Eat Cake,” and then opted to learn more about savory cooking with a kitchen job at a local country club. After being largely self-taught, Pinkerton figured that a proper culinary education would greatly help her career prospects. So, she left Ohio for the swamp of our nation’s capital and studied pastry arts the now-closed L’Academie de Cuisine just outside D.C.\u003c/p>\n\u003cp>Her next stop after graduation was as a pastry chef for the Ritz-Carlton, Pentagon City, where she doesn’t have too many juicy politician stories to tell, but says there was “always drama, always something” going on. It was definitely a world away from Alliance, Ohio. As grand a stage as Arlington, Virginia is, Pinkerton was ready for the grander stage of a restaurant in the grandest restaurant market of the country.\u003c/p>\n\u003cp>Pinkerton’s first “restaurant job” happened to be at Eleven Madison Park in New York, which at the time in 2007, was not one of the “World’s 50 Best Restaurants.” It was merely an excellent restaurant in a gorgeous setting, owned by New York’s most successful restaurateur (Danny Meyer) and an innovative, immensely talented ex-San Francisco chef (Campton Place) named Daniel Humm. Eleven Madison Park wasn’t Eleven Madison Park back then. But, it was still a huge deal with the same name and a different type of ambition than it has now. For a first restaurant job to be there, well, it’s a huge accomplishment with not your average job debut pressure. Pinkerton clearly was ready and even chuckles when every writer, including this one, asks about how her first restaurant job was at the “pinnacle of her profession.” For Pinkerton, it was just her first restaurant job. It was work.\u003c/p>\n\u003cp>2009 was the breakthrough transition year for Eleven Madison Park and Pinkerton. Frank Bruni, then the New York Times Dining Critic, \u003ca href=\"https://www.nytimes.com/2009/08/12/dining/reviews/12rest.html\">awarded four stars for the restaurant\u003c/a>, a title held only by five restaurants today. That year, Pinkerton was promoted from Pastry Sous Chef to Executive Pastry Chef, and she deservedly reached the national spotlight in 2011 by taking the highest honor in the country for a pastry chef: the James Beard award for Outstanding Pastry Chef. \u003ca href=\"http://www.the-review.com/article/20110626/LIFESTYLE/306269490\">Here’s a fun piece\u003c/a> about that honor from her hometown’s newspaper in Ohio.\u003c/p>\n\u003cp>Pinkerton held the Executive Pastry Chef title at Eleven Madison Park for five years, overseeing a period when the restaurant had no shortage of cleverness and lofty ambition, serving carrot tartare in place of beef, for example, and creating a “New York History” tasting menu that included a mystery card game to determine one of the desserts for each diner. In 2014, she left the restaurant and New York for the greener (golden, really) pastures of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_130525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DLCID_CheFico110-e1537376098184.jpg\" alt=\"Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer.\" width=\"1920\" height=\"1278\">\u003cfigcaption class=\"wp-caption-text\">Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer. \u003ccite>(Kira Lauren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is where we need to step in and clarify for the general dining public that Pinkerton didn’t move to San Francisco because of Che Fico and Theorita, contrary to what many articles suggest. Pinkerton overlapped with David Nayfeld in Eleven Madison Park’s kitchen for a few years and the two became friends. Nayfeld is a Bay Area native and had subsequently moved to San Francisco after Eleven Madison Park, so the two connected and Nayfeld helped Pinkerton adjust to the Bay Area. She would even go to his family’s home for Thanksgiving.\u003c/p>\n\u003cp>Pinkerton spent several months working with Craftsman and Wolves’ William Werner to develop new pastries, coinciding with that bakery’s expansion to Russian Hill (now closed) and the Bayview, and a potential addition in Los Angeles that never happened. However, she really missed the energy of being in a restaurant.\u003c/p>\n\u003cp>Nayfeld always had plans for a Divisadero restaurant (what became Che Fico) with business partner Matt Brewer, a driving force behind some of Chicago’s marquee restaurants as a co-founder of the restaurant group Hogsalt Hospitality. Pinkerton signed on to help with their restaurant’s dessert program. Then, things really fell into place a little bit by chance when the third project of the Divisadero former auto shop complex (Che Fico, Boba Guys and Concept C) fell through. Che Fico’s investors were huge fans of Pinkerton’s work, both from her resume and desserts she made at dinners for them in San Francisco. So, this third space could be her domain. Pinkerton admits that it was “kind of crazy” that Che Fico and Theorita opened so close together, but the team was ready.\u003c/p>\n\u003cfigure id=\"attachment_130513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00184-e1537310532684.jpg\" alt=\"Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld is very much the lead voice at Che Fico with Pinkerton in charge of desserts, while it’s loosely vice versa for Theorita with Pinkerton’s baking and desserts as center stage, and Nayfeld responsible for the main breakfast, lunch and dinner food menu that compliments Pinkerton's extensive program. The experience at both restaurants is truly elevated to a pretty special level because of the unique ideas and skills each brings to the two kitchens.\u003c/p>\n\u003cfigure id=\"attachment_130518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130518\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00196-e1537311078670.jpg\" alt=\"House made English muffins with jam and foie gras butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">House made English muffins with jam and foie gras butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld’s creations at Theorita vastly differ from Che Fico, but do have a similar contemporary/Californian take on a classic cuisine, just with Italy replaced by Iowa or Indiana. The dinner menu takes over at 5 PM, complemented by an impressive list of natural wines and Northern California beers. The double-stack burger with “special sauce” and both raw and caramelized onions on a potato bun is a blissfully messy affair, with the Marin Sun Farms “Mindful Meat” ground beef given a distinctive griddled exterior char ($15). It’s one of the most popular items for lunch and dinner with the fried chicken sandwich ($13) spruced up with shredded cabbage and housemade Sriracha.\u003c/p>\n\u003cfigure id=\"attachment_130516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00194-e1537310832455.jpg\" alt=\"The Theorita burger\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Theorita burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton’s pastry case welcome guests at the door, where menus for counter service often mean there is a lot of lingering (it’s table service at night and planned to begin for weekend brunch soon) in front of the tempting baked goods. Then there are the diner design staples once you get past the entrance area — an open kitchen with stations in a line from griddle to fryer to salad assembly; a dozen stools at the granite kitchen counter; tufted booths in flannel, denim and leather that are inspired by the wardrobe that Pinkerton’s grandfather wears in a photo at the entrance with his wife, Theorita, and a motorcycle; and a glazed black and white tile floor.\u003c/p>\n\u003cp>Some modern elements from designer Jon de la Cruz (Che Fico, Leo's Oyster Bar) step into the equation, too, like exposed concrete walls and rafters above; colorful, groovy paintings of various people by local artist Tracy Piper above the booths; and a window in the rear of the space that allows diners to see into the pastry kitchen.\u003c/p>\n\u003cfigure id=\"attachment_130520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00212-e1537311444572.jpg\" alt=\"Make sure to save room for dessert like this Brownie Sundae\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Make sure to save room for dessert like this Brownie Sundae \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling Theorita just a “pie shop and dinette” is selling it short, much like labeling Che Fico as a place for just pizza and pasta. It’s a vintage Americana experience that reaches back in time, while leaping forwards, and making the genre fresh again. A ricotta and berry Danish or a pile of butter fries might not convince us that happy days are here again. However, for at least a few moments, these days are ours when sitting in a Theorita booth and digging into a slice of pie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"www.theorita.com\">Theorita\u003c/a>\u003c/b>\u003cbr>\n834 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"https://www.facebook.com/theoritasf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/theoritasf/\">Instagram\u003c/a>\u003cbr>\nHours: Breakfast Wednesday-Friday 7AM-11AM and Saturday-Sunday 8AM-3PM. Lunch Wednesday-Sunday 11AM-3PM. Dinner Wednesday-Sunday 5PM-11PM. Pastry case is open all day.\u003cbr>\nPrice: $-$$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Four Chefs Share the Importance of Feeding Your People",
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"content": "\u003cp>The idea for Leslie Jonath’s new cookbook, \u003ca href=\"https://www.amazon.com/Feed-Your-People-Big-Hearted-Big-Batch/dp/157687804X\">\u003ci>Feed Your People: Big Batch, Big Hearted Cooking and Recipes to Gather Around\u003c/i>\u003c/a>, was born—ironically—from an experience she had eating solo. One night, she decided to attend a meal at \u003ca href=\"https://18reasons.org/\">18 Reasons\u003c/a>, a San Francisco nonprofit that provides cooking classes to low-income residents and hosts monthly community dinners. As a single diner, Jonath was a bit shy at the beginning of the meal, but it didn’t take long for her to feel the warmth of community inclusion.\u003c/p>\n\u003cp>Feed your people book cover“The experience confirmed my feeling that there is no easier way to meet and connect with people than at the table,” she writes in the book. That light-bulb moment, in fact, paved the way for a partnership with 18 Reasons and the collaborative creation of a “modern community cookbook,” which features recipes and practical instructions from 60 chefs on how to cook for large groups of people.\u003c/p>\n\u003cfigure id=\"attachment_130531\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover.jpg\" alt=\"Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around\" width=\"700\" height=\"787\" class=\"size-full wp-image-130531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-160x180.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-240x270.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-375x422.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-520x585.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around \u003ccite>(powerHouse Books)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent weeknight, another community of people gathered in San Francisco—this time at Airbnb headquarters—to eat a meal together and hear from a panel of four local chefs who contributed to the book: chef and author \u003ca href=\"https://www.instagram.com/chefpmistry/?hl=en\">Preeti Mistry\u003c/a>, cookbook author \u003ca href=\"http://vietworldkitchen.com/\">Andrea Nguyen\u003c/a>, chef \u003ca href=\"https://www.tanyaholland.com/\">Tanya Holland\u003c/a>, and chef and business owner \u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>. The discussion, led by Airbnb’s food program manager, Regine DesRoches, explored the topic of just what community is, and how food creates, maintains, and strengthens communities. An edited and condensed transcript of the conversation follows.\u003c/p>\n\u003cp>\u003cb>Regine DesRoches:\u003c/b> This question goes to everybody on this panel. How do you feed your people? Is there a special dish or special gathering that feels like an opportunity for you to show love and friendship?\u003c/p>\n\u003cp>\u003cb>Andrea Nguyen:\u003c/b> I feed my people in a lot of different ways and sometimes my people is just my husband. He is one person, but he is also my people. My neighbors are my people, so I feed them by giving them a lot of stuff that I am recipe testing. That’s one way to feed them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Another way is to invite people over. A dear friend of ours had a fire recently. So I texted him and said ‘I’m so sorry about the fire, and if you want to come over anytime, let’s do it.’ And he said, ‘Let’s do it!’ And he said, ‘When I think of you, I think of dumplings. Can I come over and can we please make dumplings?’ So I set things up, made all the fillings and doughs and he came over and he brought champagne and everything was tremendously better by the end.\u003c/p>\n\u003cp>\u003cb>Preeti Mistry:\u003c/b> As an [Indian] immigrant, I grew up thinking of American food as really exotic because it was not the food that I ate at home.\u003c/p>\n\u003cp>I really love cooking this super North American traditional Thanksgiving and doing everything, even the cranberries. Nobody eats them, but still. Thanksgiving doesn’t have any religious affiliation. To me it felt like, this is for everyone. Mashed potatoes and stuffing and turkey and gravy, it was like all those things you see on TV that the American people eat like every day and I was so excited about that.\u003c/p>\n\u003cp>It’s those kinds of moments when I feel like I can do something elaborate and really make people’s days, make their evening, make them feel pumped by food.\u003c/p>\n\u003cfigure id=\"attachment_130535\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050.jpg\" alt=\"Sam Mogannam and Tanya Holland laugh during the Airbnb event.\" width=\"700\" height=\"1050\" class=\"size-full wp-image-130535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-520x780.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam and Tanya Holland laugh during the Airbnb event. \u003ccite>(Chef Daniela Gerson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Tanya Holland:\u003c/b> Even though I went to school in France, I am greatly influenced by my mom: frying chicken and making gumbo and leaving the door open and making sure that anyone who needed a plate or wanted to eat would have it. And those are the most popular dishes at my restaurant.\u003c/p>\n\u003cp>And then gumbo too, that big pot of slow-cooked food I really enjoy. So those are two dishes I like to feed my people with.\u003c/p>\n\u003cp>\u003cb>Sam Mogannam:\u003c/b> I learned to feed my people from my mom, and I think the most important ingredient that she cooks with is love. It’s the base for everything that I do. My mom was always willing to share, and she taught me how important it was to share whatever it is that you have and to share yourself. And, for me, cooking is that, right? And feeding is that. It’s sharing, it’s giving of yourself and connecting.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Andrea, as a teacher and expert on Asian food, how does the culture embrace big-batch food? Is it a part of the collective heritage?\u003c/p>\n\u003cfigure id=\"attachment_130536\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen.jpg\" alt=\"Andrea Nguyen\" width=\"350\" height=\"429\" class=\"size-full wp-image-130536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen-160x196.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen-240x294.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen \u003ccite>(Viet World Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen: I think that’s inherent in a lot of Asian cooking. Because there’s so much damn chopping involved; so much prep work. And people traditionally didn’t have a machine, so you’re pounding and chopping and squatting on the floor … But there’s a thing about communal cooking, communal prepping. All the food is labor-intensive, but the labor is reduced because you’re spreading the work out. And it’s not even work because it is time to share and you’re gossiping. When I was growing up my mom had a family of seven to feed and when we fled Vietnam, she packed a little orange notebook with handwritten recipes. My sisters and I became her little minions. We cooked together, with my mom overseeing these projects. And my brother, she’d send him out with a machete to get a piece of a banana leaf from the front [yard].\u003c/p>\n\u003cp>We were always feeding our family, but also larger family gatherings and reunions happened a lot. And when we came to the United States, it was really important for our family to touch base with other refugees and with our immediate family too. So family gatherings were always extended-family gatherings.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Preeti, so you have a fascinating background. How has your community influenced you in your unique expression of cooking, and what have you done to shape your community in return?\u003c/p>\n\u003cp>\u003cb>Mistry:\u003c/b> As an immigrant community, food is so important: It’s really what binds us. I think about when my father moved to the United States before my sisters and my mother and his first friend was the other Gujarati doctor at the hospital, and his wife was there. So they were like, ‘Hey, come to our house for dinner.’ And my parents really paid that forward as they got older. My mom’s a pretty good cook. And they were known as good entertainers. People always had a good time at their house.\u003c/p>\n\u003cfigure id=\"attachment_130537\" class=\"wp-caption alignright\" style=\"max-width: 467px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry.jpg\" alt=\"Preeti Mistry\" width=\"467\" height=\"533\" class=\"size-full wp-image-130537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry.jpg 467w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-375x428.jpg 375w\" sizes=\"(max-width: 467px) 100vw, 467px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(Racist Sandwich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My wife and I met when we were really young, in our early 20s. We went to San Francisco and we didn’t have any money. I realized I couldn’t survive on burritos and slices of pizza, and I started missing my mom’s cooking. I grew up eating from-scratch meals five, six nights a week.\u003c/p>\n\u003cp>So I started cooking, and we would have friends over and it just kind of came naturally to me. And the entertaining part came really naturally to my wife … It kind of created this community. Ann and I really felt proud that we were the household that everyone wanted to come to and they felt really taken care of while they were there. And then people were like, ‘You guys should really open a restaurant.’\u003c/p>\n\u003cp>I feel like it really has translated well into our lives: I see my parents and the community around them. And for us it has become the Oakland community, which is a very diverse community. The queer community also really seemed to find \u003ca href=\"http://www.juhubeachclub.com/\">Juhu\u003c/a> as a place that spoke to them.\u003c/p>\n\u003cp>I’m sure some of you remember the pride weekend when the Supreme Court legalized same-sex marriage in the whole country. And all of a sudden all these people just started showing up: friends, friends of friends, and random queer people that we didn’t even know. People just felt like this was a place they wanted to come to celebrate this moment and to be in a community. I remember I was working the line and I texted my wife, ‘I think you should get down here right now … and experience this moment.’\u003c/p>\n\u003cp>I feel this same sort of emotional pride in bringing my community—a community that’s mostly women of color, queer, in Oakland, and their friends and neighbors and allies together—that my family feels with their Indian community in Ohio.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Tanya, how did your upbringing lead you to choose to create \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> in such a way that it feels like a community? Was it your intention from the very beginning?\u003c/p>\n\u003cp>\u003cb>Holland:\u003c/b> I tried to come up with a concept that reflected the neighborhood. Living in Oakland, I saw this largely African-American population and I felt like the eating establishments were not representing that population well. My goal for years was to highlight the cuisine of my heritage.\u003c/p>\n\u003cfigure id=\"attachment_130538\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland.jpg\" alt=\"Tanya Holland\" width=\"700\" height=\"933\" class=\"size-full wp-image-130538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-520x693.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(BlueCart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not a child of an immigrant; I’m a child of a formerly enslaved people. And so…it’s a very different dynamic, especially the baggage that’s associated with the cuisine. And, you know, soul food for so long has been looked upon as bad for you, ‘It’s all fatty, it’s this and that, it’s causing obesity.’ And so I had to deal with that a lot opening up. But clearly, people got over that and because my intention is diversity, I always aspired to have a larger restaurant and I wanted everybody to feel like they could come in because I didn’t want one group to take over, and every day I don’t take for granted how diverse the population is in my restaurant: of gender persuasion, color, ethnicity, age, socioeconomic levels. And it’s because that’s my intention. I welcome everyone and I create this community. My parents always told me, ‘Everyone is welcome.’ So I just kind of carried that through with me and that’s how I connect with other people in this world. So it’s just authentic.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Sam, your mission is to create community through food. At \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> you create community in every aspect of the business, from how you work with farms and vendors to your employee culture and day-to-day operations. Can you give us a specific example of something that you’ve done that has had a positive impact on the community?\u003c/p>\n\u003cfigure id=\"attachment_130539\" class=\"wp-caption alignright\" style=\"max-width: 332px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan.jpg\" alt=\"Sam Mogannam\" width=\"332\" height=\"400\" class=\"size-full wp-image-130539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan.jpg 332w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan-160x193.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan-240x289.jpg 240w\" sizes=\"(max-width: 332px) 100vw, 332px\">\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam\u003cbr> \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mogannam: The example that I want to share is 18 Reasons. It’s really top of the mind for me because we’re celebrating our 10th anniversary.\u003c/p>\n\u003cp>18 Reasons started off at this tiny little 200-square-foot space. We started playing around in the space and feeding people, bringing in some of our producers and giving them a chance to connect with the people that they’re actually feeding on a daily basis. It’s so hard for a rancher or a cheesemaker or a winemaker to truly connect with the people that are consuming their food. So many farmers love going to the farmers’ market, that’s their opportunity to connect, right?\u003c/p>\n\u003cp>We’d work all day and then go and do these events at night and quickly realized that our neighborhood, our community, really needed space to connect like this, around a big table where you can look at each other in the eye, enjoy a glass of wine, and share a big plate of food. It was physical, it was real, it was emotional. We started to expand the program, we started teaching kids and teens, and five years in we were fortunately able to merge with another awesome organization, Three Squares, and then we really began to run the programming and teaching beyond 18th Street.\u003c/p>\n\u003cp>We’re in the entire Bay Area, teaching 3,000 students for free outside of our 18th Street classroom basic nutrition, basic cooking, and giving them a space to find that pride to connect with other people, to eat a nutritious meal. Our students graduate and they get a certificate, and for many it’s the first time they are recognized publicly for doing anything.\u003c/p>\n\u003cp>Feed Your People \u003ci>author Leslie Jonath will be teaching a class, \u003ca href=\"https://www.sfcooking.com/hands-on-cooking-classes/cook-the-book-feed-your-people/?datetime=2018-10-13-16:00\">Feed Your People like a Jewish Grandma!\u003c/a>, on October 13, 2018 at the SF Cooking School.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/13/four-chefs-share-the-importance-of-feeding-your-people/\">Civil Eats.\u003c/a>\u003c/i>\u003c/p>\n\n",
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"excerpt": "In a roundtable conversation, Tanya Holland, Preeti Mistry, Sam Mogannam, and Andrea Nguyen discuss their contributions to a new book on how formative food experiences inspire community nourishment.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The idea for Leslie Jonath’s new cookbook, \u003ca href=\"https://www.amazon.com/Feed-Your-People-Big-Hearted-Big-Batch/dp/157687804X\">\u003ci>Feed Your People: Big Batch, Big Hearted Cooking and Recipes to Gather Around\u003c/i>\u003c/a>, was born—ironically—from an experience she had eating solo. One night, she decided to attend a meal at \u003ca href=\"https://18reasons.org/\">18 Reasons\u003c/a>, a San Francisco nonprofit that provides cooking classes to low-income residents and hosts monthly community dinners. As a single diner, Jonath was a bit shy at the beginning of the meal, but it didn’t take long for her to feel the warmth of community inclusion.\u003c/p>\n\u003cp>Feed your people book cover“The experience confirmed my feeling that there is no easier way to meet and connect with people than at the table,” she writes in the book. That light-bulb moment, in fact, paved the way for a partnership with 18 Reasons and the collaborative creation of a “modern community cookbook,” which features recipes and practical instructions from 60 chefs on how to cook for large groups of people.\u003c/p>\n\u003cfigure id=\"attachment_130531\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover.jpg\" alt=\"Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around\" width=\"700\" height=\"787\" class=\"size-full wp-image-130531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-160x180.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-240x270.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-375x422.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-520x585.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around \u003ccite>(powerHouse Books)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent weeknight, another community of people gathered in San Francisco—this time at Airbnb headquarters—to eat a meal together and hear from a panel of four local chefs who contributed to the book: chef and author \u003ca href=\"https://www.instagram.com/chefpmistry/?hl=en\">Preeti Mistry\u003c/a>, cookbook author \u003ca href=\"http://vietworldkitchen.com/\">Andrea Nguyen\u003c/a>, chef \u003ca href=\"https://www.tanyaholland.com/\">Tanya Holland\u003c/a>, and chef and business owner \u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>. The discussion, led by Airbnb’s food program manager, Regine DesRoches, explored the topic of just what community is, and how food creates, maintains, and strengthens communities. An edited and condensed transcript of the conversation follows.\u003c/p>\n\u003cp>\u003cb>Regine DesRoches:\u003c/b> This question goes to everybody on this panel. How do you feed your people? Is there a special dish or special gathering that feels like an opportunity for you to show love and friendship?\u003c/p>\n\u003cp>\u003cb>Andrea Nguyen:\u003c/b> I feed my people in a lot of different ways and sometimes my people is just my husband. He is one person, but he is also my people. My neighbors are my people, so I feed them by giving them a lot of stuff that I am recipe testing. That’s one way to feed them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another way is to invite people over. A dear friend of ours had a fire recently. So I texted him and said ‘I’m so sorry about the fire, and if you want to come over anytime, let’s do it.’ And he said, ‘Let’s do it!’ And he said, ‘When I think of you, I think of dumplings. Can I come over and can we please make dumplings?’ So I set things up, made all the fillings and doughs and he came over and he brought champagne and everything was tremendously better by the end.\u003c/p>\n\u003cp>\u003cb>Preeti Mistry:\u003c/b> As an [Indian] immigrant, I grew up thinking of American food as really exotic because it was not the food that I ate at home.\u003c/p>\n\u003cp>I really love cooking this super North American traditional Thanksgiving and doing everything, even the cranberries. Nobody eats them, but still. Thanksgiving doesn’t have any religious affiliation. To me it felt like, this is for everyone. Mashed potatoes and stuffing and turkey and gravy, it was like all those things you see on TV that the American people eat like every day and I was so excited about that.\u003c/p>\n\u003cp>It’s those kinds of moments when I feel like I can do something elaborate and really make people’s days, make their evening, make them feel pumped by food.\u003c/p>\n\u003cfigure id=\"attachment_130535\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050.jpg\" alt=\"Sam Mogannam and Tanya Holland laugh during the Airbnb event.\" width=\"700\" height=\"1050\" class=\"size-full wp-image-130535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-520x780.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam and Tanya Holland laugh during the Airbnb event. \u003ccite>(Chef Daniela Gerson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Tanya Holland:\u003c/b> Even though I went to school in France, I am greatly influenced by my mom: frying chicken and making gumbo and leaving the door open and making sure that anyone who needed a plate or wanted to eat would have it. And those are the most popular dishes at my restaurant.\u003c/p>\n\u003cp>And then gumbo too, that big pot of slow-cooked food I really enjoy. So those are two dishes I like to feed my people with.\u003c/p>\n\u003cp>\u003cb>Sam Mogannam:\u003c/b> I learned to feed my people from my mom, and I think the most important ingredient that she cooks with is love. It’s the base for everything that I do. My mom was always willing to share, and she taught me how important it was to share whatever it is that you have and to share yourself. And, for me, cooking is that, right? And feeding is that. It’s sharing, it’s giving of yourself and connecting.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Andrea, as a teacher and expert on Asian food, how does the culture embrace big-batch food? Is it a part of the collective heritage?\u003c/p>\n\u003cfigure id=\"attachment_130536\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen.jpg\" alt=\"Andrea Nguyen\" width=\"350\" height=\"429\" class=\"size-full wp-image-130536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen-160x196.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen-240x294.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen \u003ccite>(Viet World Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen: I think that’s inherent in a lot of Asian cooking. Because there’s so much damn chopping involved; so much prep work. And people traditionally didn’t have a machine, so you’re pounding and chopping and squatting on the floor … But there’s a thing about communal cooking, communal prepping. All the food is labor-intensive, but the labor is reduced because you’re spreading the work out. And it’s not even work because it is time to share and you’re gossiping. When I was growing up my mom had a family of seven to feed and when we fled Vietnam, she packed a little orange notebook with handwritten recipes. My sisters and I became her little minions. We cooked together, with my mom overseeing these projects. And my brother, she’d send him out with a machete to get a piece of a banana leaf from the front [yard].\u003c/p>\n\u003cp>We were always feeding our family, but also larger family gatherings and reunions happened a lot. And when we came to the United States, it was really important for our family to touch base with other refugees and with our immediate family too. So family gatherings were always extended-family gatherings.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Preeti, so you have a fascinating background. How has your community influenced you in your unique expression of cooking, and what have you done to shape your community in return?\u003c/p>\n\u003cp>\u003cb>Mistry:\u003c/b> As an immigrant community, food is so important: It’s really what binds us. I think about when my father moved to the United States before my sisters and my mother and his first friend was the other Gujarati doctor at the hospital, and his wife was there. So they were like, ‘Hey, come to our house for dinner.’ And my parents really paid that forward as they got older. My mom’s a pretty good cook. And they were known as good entertainers. People always had a good time at their house.\u003c/p>\n\u003cfigure id=\"attachment_130537\" class=\"wp-caption alignright\" style=\"max-width: 467px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry.jpg\" alt=\"Preeti Mistry\" width=\"467\" height=\"533\" class=\"size-full wp-image-130537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry.jpg 467w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-375x428.jpg 375w\" sizes=\"(max-width: 467px) 100vw, 467px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(Racist Sandwich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My wife and I met when we were really young, in our early 20s. We went to San Francisco and we didn’t have any money. I realized I couldn’t survive on burritos and slices of pizza, and I started missing my mom’s cooking. I grew up eating from-scratch meals five, six nights a week.\u003c/p>\n\u003cp>So I started cooking, and we would have friends over and it just kind of came naturally to me. And the entertaining part came really naturally to my wife … It kind of created this community. Ann and I really felt proud that we were the household that everyone wanted to come to and they felt really taken care of while they were there. And then people were like, ‘You guys should really open a restaurant.’\u003c/p>\n\u003cp>I feel like it really has translated well into our lives: I see my parents and the community around them. And for us it has become the Oakland community, which is a very diverse community. The queer community also really seemed to find \u003ca href=\"http://www.juhubeachclub.com/\">Juhu\u003c/a> as a place that spoke to them.\u003c/p>\n\u003cp>I’m sure some of you remember the pride weekend when the Supreme Court legalized same-sex marriage in the whole country. And all of a sudden all these people just started showing up: friends, friends of friends, and random queer people that we didn’t even know. People just felt like this was a place they wanted to come to celebrate this moment and to be in a community. I remember I was working the line and I texted my wife, ‘I think you should get down here right now … and experience this moment.’\u003c/p>\n\u003cp>I feel this same sort of emotional pride in bringing my community—a community that’s mostly women of color, queer, in Oakland, and their friends and neighbors and allies together—that my family feels with their Indian community in Ohio.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Tanya, how did your upbringing lead you to choose to create \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> in such a way that it feels like a community? Was it your intention from the very beginning?\u003c/p>\n\u003cp>\u003cb>Holland:\u003c/b> I tried to come up with a concept that reflected the neighborhood. Living in Oakland, I saw this largely African-American population and I felt like the eating establishments were not representing that population well. My goal for years was to highlight the cuisine of my heritage.\u003c/p>\n\u003cfigure id=\"attachment_130538\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland.jpg\" alt=\"Tanya Holland\" width=\"700\" height=\"933\" class=\"size-full wp-image-130538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-520x693.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(BlueCart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not a child of an immigrant; I’m a child of a formerly enslaved people. And so…it’s a very different dynamic, especially the baggage that’s associated with the cuisine. And, you know, soul food for so long has been looked upon as bad for you, ‘It’s all fatty, it’s this and that, it’s causing obesity.’ And so I had to deal with that a lot opening up. But clearly, people got over that and because my intention is diversity, I always aspired to have a larger restaurant and I wanted everybody to feel like they could come in because I didn’t want one group to take over, and every day I don’t take for granted how diverse the population is in my restaurant: of gender persuasion, color, ethnicity, age, socioeconomic levels. And it’s because that’s my intention. I welcome everyone and I create this community. My parents always told me, ‘Everyone is welcome.’ So I just kind of carried that through with me and that’s how I connect with other people in this world. So it’s just authentic.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Sam, your mission is to create community through food. At \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> you create community in every aspect of the business, from how you work with farms and vendors to your employee culture and day-to-day operations. Can you give us a specific example of something that you’ve done that has had a positive impact on the community?\u003c/p>\n\u003cfigure id=\"attachment_130539\" class=\"wp-caption alignright\" style=\"max-width: 332px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan.jpg\" alt=\"Sam Mogannam\" width=\"332\" height=\"400\" class=\"size-full wp-image-130539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan.jpg 332w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan-160x193.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan-240x289.jpg 240w\" sizes=\"(max-width: 332px) 100vw, 332px\">\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam\u003cbr> \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mogannam: The example that I want to share is 18 Reasons. It’s really top of the mind for me because we’re celebrating our 10th anniversary.\u003c/p>\n\u003cp>18 Reasons started off at this tiny little 200-square-foot space. We started playing around in the space and feeding people, bringing in some of our producers and giving them a chance to connect with the people that they’re actually feeding on a daily basis. It’s so hard for a rancher or a cheesemaker or a winemaker to truly connect with the people that are consuming their food. So many farmers love going to the farmers’ market, that’s their opportunity to connect, right?\u003c/p>\n\u003cp>We’d work all day and then go and do these events at night and quickly realized that our neighborhood, our community, really needed space to connect like this, around a big table where you can look at each other in the eye, enjoy a glass of wine, and share a big plate of food. It was physical, it was real, it was emotional. We started to expand the program, we started teaching kids and teens, and five years in we were fortunately able to merge with another awesome organization, Three Squares, and then we really began to run the programming and teaching beyond 18th Street.\u003c/p>\n\u003cp>We’re in the entire Bay Area, teaching 3,000 students for free outside of our 18th Street classroom basic nutrition, basic cooking, and giving them a space to find that pride to connect with other people, to eat a nutritious meal. Our students graduate and they get a certificate, and for many it’s the first time they are recognized publicly for doing anything.\u003c/p>\n\u003cp>Feed Your People \u003ci>author Leslie Jonath will be teaching a class, \u003ca href=\"https://www.sfcooking.com/hands-on-cooking-classes/cook-the-book-feed-your-people/?datetime=2018-10-13-16:00\">Feed Your People like a Jewish Grandma!\u003c/a>, on October 13, 2018 at the SF Cooking School.\u003c/i>\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/2018/09/13/four-chefs-share-the-importance-of-feeding-your-people/\">Civil Eats.\u003c/a>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "OG Asian Fusion Brunch: A Reflection of Chinese Cuisine in the Philippines",
"title": "OG Asian Fusion Brunch: A Reflection of Chinese Cuisine in the Philippines",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When \u003ca href=\"http://saloseries.com/\">Chef Yana Gilbuena\u003c/a> asks you to host a cannabis-infused private brunch to explore the parallels between traditional Chinese and Filipino cuisine—you jump on it! Yana, a nomadic Filipina chef, took her pop-up feasts to all fifty states in fifty weeks, an impressive feat in order to share her kamayan-style dinners, a style of dining where you eat with your hands. I first learned how to eat with my hands at one of her dinners and, throughout the years, we’ve bonded over our love of good food, travel, and of course, cannabis.\u003c/p>\n\u003cp>Food is a tie that binds us together, and magic happens when we trade ideas and get inspired by one another. Coming from a Taiwanese-Chinese American heritage, I’ve enjoyed many of Chef Yana’s meals and found various similarities in the ingredients and flavor profiles used in both our cuisines. After this discovery, all the pieces seemed to fall into place for our OG Asian Fusion brunch collaboration to be born. Our good friends from \u003ca href=\"http://potdhuile.com/\">Pot d’Huile\u003c/a> (also a Filipino-run company) graciously hopped on as our CBD olive oil sponsor, and \u003ca href=\"https://realoystercult.com/\">Real Oyster Cult\u003c/a> shipped succulent, farm fresh Kaipara oysters for this private event.\u003c/p>\n\u003cfigure id=\"attachment_130237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg\" alt=\"Succulent, farm fresh Kaipara oysters from Real Oyster Cult.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Succulent, farm fresh Kaipara oysters from Real Oyster Cult. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Yana comes from Iloilo City on Panay Island in the Philippines. She explains, “It’s one of the oldest port cities and many Chinese immigrants passed through there.” Foreign trade with the Chinese began in the 11th century in the Philippines and the influences are quite evident in the cuisine.\u003c/p>\n\u003cfigure id=\"attachment_130238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130238 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg\" alt=\"Chef Yana Gilbuena serving guests on banana leaves.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Yana Gilbuena serving guests on banana leaves. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Asians, our historical connection with the cannabis plant is strong. Did you know, the first-ever recorded medical cannabis use came from China, and hemp was first discovered in what is now modern-day Taiwan? My people! What an honor it is to combine my passion for food and cannabis with my ancestry.\u003c/p>\n\u003cfigure id=\"attachment_130239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg\" alt=\"The first course: a humble chop suey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first course: a humble chop suey. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our first course started with a humble chop suey. For both the Chinese and Filipinos, this dish repurposes meat and other food scraps in a quick and easy stir-fry. My parents didn’t have much money when they immigrated to this country so they had to be frugal. We grew up in a zero-waste household out of necessity, and this was a dish that gave new life to leftover ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For Chef Yana, it's also a part of her childhood. “Chop suey was always a staple growing up. This dish reminded me of how, as immigrants, we take a piece of home with us in the form of food, wherever we go,” says Yana. Her mixed vegetable chop suey, chock full of wood ear mushrooms and quail eggs, was served in a large prawn cracker that’s been flash fried. It was a beautiful dish for the ‘gram, and it was a hit with our guests.\u003c/p>\n\u003cfigure id=\"attachment_130240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg\" alt=\"Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With our next course, we nibbled on a treat that has a special place in my heart. Growing up, my family and I would make and freeze hundreds of dumplings each weekend so we’d have something to snack on after school. It's a childhood memory that I will forever cherish. My favorite version of the dumpling comes from the Sichuan province in China, where my grandfather was born. The spicy Sichuan wonton is filled with shrimp and pork, then tossed in a bright red chili oil, black vinegar and topped with fresh aromatics. I served this dish with little bottles of medicated sesame oil on the side for people to dose themselves. Below is a recipe for this cannabis-infused sesame oil, made safely and discreetly with a sous vide machine.\u003c/p>\n\u003cp>From Chef Yana, the pancit molo, much like a Filipino-style wonton soup, originated from her hometown on Panay Island, where many Chinese immigrants passed through. While our brunch guests gushed over the rich, 24-hour roasted chicken bone broth full of fried garlic flavors, I hid in the corner of the kitchen guzzling bowls of this broth in between serving courses.\u003c/p>\n\u003cfigure id=\"attachment_130241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130241 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg\" alt=\"Al fresco dining with some of the guests.\" width=\"1920\" height=\"1274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1200x796.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al fresco dining with some of the guests. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the final course, we really pigged out—literally. I made a traditional red-braised pork belly (\u003ci>hong shao rou\u003c/i>), which is often referred to as Chairman Mao’s favorite dish. The pork belly is slow-braised with chunks of ginger, two different kinds of soy sauce, and star anise. Over time, the pork belly takes on a deep red color and a rich, savory flavor. This dish is served with lightly steamed bok choy, soy-braised eggs and rice to cut the fat. For this same pork course, Chef Yana served humba, a dish made with similar ingredients but with salted black beans, palm sugar and grilled pineapple added—a tasty evolution of the OG recipe.\u003c/p>\n\u003cp>For more information on cannabis-infused cooking using the sous vide method, please check out my blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>. If you’re interested in Chef Yana Gilbuena’s exciting culinary adventures, you can \u003ca href=\"http://saloseries.com/no-forks-given-book-presale\">pre-order\u003c/a> her upcoming cookbook, \u003cem>No Forks Given\u003c/em>.\u003c/p>\n\u003cp>Want to make your own cannabis-infused sesame oil? See the recipe below for the one I served with my Sichuan wontons.\u003c/p>\n\u003cp>\u003cem>\u003cb>Please Note:\u003c/b> The amount of cannabis specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your infusion and the potency you desire. Dosing homemade cannabis-infusions can be tricky, so the best way to test for potency is to start with one portion of a serving, in this case, one teaspoon, and wait up to two hours for full effects. Then you can make an informed decision on whether to consume more. Always dose carefully, listen to your body, and never drive under the influence of cannabis.\u003c/em>\u003c/p>\n\u003ch2>Sous Vide Cannabis-Infused Sesame Oil\u003c/h2>\n\u003cfigure id=\"attachment_130242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg\" alt=\"An infused sesame oil was served with the wontons.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An infused sesame oil was served with the wontons. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Makes 8 oz, Servings: 48\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n• 8 oz toasted sesame oil\u003cbr>\n• 4 g high-CBD cannabis flower\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Pour the toasted sesame oil into a quart-sized, freezer-safe zip-sealed bag.\u003cbr>\n2. Roughly crumble the high-CBD cannabis flower with your hands. Add the cannabis flower into the bag of oil. Gently push all the air out of the bag and seal.\u003cbr>\n3. Next, set your sous vide water bath temperature to 85ºC (185ºF).\u003cbr>\n4. Once the sous vide water bath has reached its temperature, submerge the bag in the water bath. Sous vide for 4 hours to infuse.\u003cbr>\n5. After 4 hours, remove the bag from water bath and strain out the cannabis using a cheesecloth over a mason jar. Discard the cannabis flower and allow the infused toasted sesame oil to cool.\u003cbr>\n6. Store the mason jar of infused oil in a cool dark place when you’re not using it. I love this infused sesame oil on Sichuan wontons but it’s also great in noodles, salad dressings, and stir-frys as well.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When \u003ca href=\"http://saloseries.com/\">Chef Yana Gilbuena\u003c/a> asks you to host a cannabis-infused private brunch to explore the parallels between traditional Chinese and Filipino cuisine—you jump on it! Yana, a nomadic Filipina chef, took her pop-up feasts to all fifty states in fifty weeks, an impressive feat in order to share her kamayan-style dinners, a style of dining where you eat with your hands. I first learned how to eat with my hands at one of her dinners and, throughout the years, we’ve bonded over our love of good food, travel, and of course, cannabis.\u003c/p>\n\u003cp>Food is a tie that binds us together, and magic happens when we trade ideas and get inspired by one another. Coming from a Taiwanese-Chinese American heritage, I’ve enjoyed many of Chef Yana’s meals and found various similarities in the ingredients and flavor profiles used in both our cuisines. After this discovery, all the pieces seemed to fall into place for our OG Asian Fusion brunch collaboration to be born. Our good friends from \u003ca href=\"http://potdhuile.com/\">Pot d’Huile\u003c/a> (also a Filipino-run company) graciously hopped on as our CBD olive oil sponsor, and \u003ca href=\"https://realoystercult.com/\">Real Oyster Cult\u003c/a> shipped succulent, farm fresh Kaipara oysters for this private event.\u003c/p>\n\u003cfigure id=\"attachment_130237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg\" alt=\"Succulent, farm fresh Kaipara oysters from Real Oyster Cult.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Succulent, farm fresh Kaipara oysters from Real Oyster Cult. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Yana comes from Iloilo City on Panay Island in the Philippines. She explains, “It’s one of the oldest port cities and many Chinese immigrants passed through there.” Foreign trade with the Chinese began in the 11th century in the Philippines and the influences are quite evident in the cuisine.\u003c/p>\n\u003cfigure id=\"attachment_130238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130238 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg\" alt=\"Chef Yana Gilbuena serving guests on banana leaves.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Yana Gilbuena serving guests on banana leaves. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Asians, our historical connection with the cannabis plant is strong. Did you know, the first-ever recorded medical cannabis use came from China, and hemp was first discovered in what is now modern-day Taiwan? My people! What an honor it is to combine my passion for food and cannabis with my ancestry.\u003c/p>\n\u003cfigure id=\"attachment_130239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg\" alt=\"The first course: a humble chop suey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first course: a humble chop suey. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our first course started with a humble chop suey. For both the Chinese and Filipinos, this dish repurposes meat and other food scraps in a quick and easy stir-fry. My parents didn’t have much money when they immigrated to this country so they had to be frugal. We grew up in a zero-waste household out of necessity, and this was a dish that gave new life to leftover ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For Chef Yana, it's also a part of her childhood. “Chop suey was always a staple growing up. This dish reminded me of how, as immigrants, we take a piece of home with us in the form of food, wherever we go,” says Yana. Her mixed vegetable chop suey, chock full of wood ear mushrooms and quail eggs, was served in a large prawn cracker that’s been flash fried. It was a beautiful dish for the ‘gram, and it was a hit with our guests.\u003c/p>\n\u003cfigure id=\"attachment_130240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg\" alt=\"Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With our next course, we nibbled on a treat that has a special place in my heart. Growing up, my family and I would make and freeze hundreds of dumplings each weekend so we’d have something to snack on after school. It's a childhood memory that I will forever cherish. My favorite version of the dumpling comes from the Sichuan province in China, where my grandfather was born. The spicy Sichuan wonton is filled with shrimp and pork, then tossed in a bright red chili oil, black vinegar and topped with fresh aromatics. I served this dish with little bottles of medicated sesame oil on the side for people to dose themselves. Below is a recipe for this cannabis-infused sesame oil, made safely and discreetly with a sous vide machine.\u003c/p>\n\u003cp>From Chef Yana, the pancit molo, much like a Filipino-style wonton soup, originated from her hometown on Panay Island, where many Chinese immigrants passed through. While our brunch guests gushed over the rich, 24-hour roasted chicken bone broth full of fried garlic flavors, I hid in the corner of the kitchen guzzling bowls of this broth in between serving courses.\u003c/p>\n\u003cfigure id=\"attachment_130241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130241 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg\" alt=\"Al fresco dining with some of the guests.\" width=\"1920\" height=\"1274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1200x796.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al fresco dining with some of the guests. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the final course, we really pigged out—literally. I made a traditional red-braised pork belly (\u003ci>hong shao rou\u003c/i>), which is often referred to as Chairman Mao’s favorite dish. The pork belly is slow-braised with chunks of ginger, two different kinds of soy sauce, and star anise. Over time, the pork belly takes on a deep red color and a rich, savory flavor. This dish is served with lightly steamed bok choy, soy-braised eggs and rice to cut the fat. For this same pork course, Chef Yana served humba, a dish made with similar ingredients but with salted black beans, palm sugar and grilled pineapple added—a tasty evolution of the OG recipe.\u003c/p>\n\u003cp>For more information on cannabis-infused cooking using the sous vide method, please check out my blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>. If you’re interested in Chef Yana Gilbuena’s exciting culinary adventures, you can \u003ca href=\"http://saloseries.com/no-forks-given-book-presale\">pre-order\u003c/a> her upcoming cookbook, \u003cem>No Forks Given\u003c/em>.\u003c/p>\n\u003cp>Want to make your own cannabis-infused sesame oil? See the recipe below for the one I served with my Sichuan wontons.\u003c/p>\n\u003cp>\u003cem>\u003cb>Please Note:\u003c/b> The amount of cannabis specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your infusion and the potency you desire. Dosing homemade cannabis-infusions can be tricky, so the best way to test for potency is to start with one portion of a serving, in this case, one teaspoon, and wait up to two hours for full effects. Then you can make an informed decision on whether to consume more. Always dose carefully, listen to your body, and never drive under the influence of cannabis.\u003c/em>\u003c/p>\n\u003ch2>Sous Vide Cannabis-Infused Sesame Oil\u003c/h2>\n\u003cfigure id=\"attachment_130242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg\" alt=\"An infused sesame oil was served with the wontons.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An infused sesame oil was served with the wontons. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Makes 8 oz, Servings: 48\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n• 8 oz toasted sesame oil\u003cbr>\n• 4 g high-CBD cannabis flower\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Pour the toasted sesame oil into a quart-sized, freezer-safe zip-sealed bag.\u003cbr>\n2. Roughly crumble the high-CBD cannabis flower with your hands. Add the cannabis flower into the bag of oil. Gently push all the air out of the bag and seal.\u003cbr>\n3. Next, set your sous vide water bath temperature to 85ºC (185ºF).\u003cbr>\n4. Once the sous vide water bath has reached its temperature, submerge the bag in the water bath. Sous vide for 4 hours to infuse.\u003cbr>\n5. After 4 hours, remove the bag from water bath and strain out the cannabis using a cheesecloth over a mason jar. Discard the cannabis flower and allow the infused toasted sesame oil to cool.\u003cbr>\n6. Store the mason jar of infused oil in a cool dark place when you’re not using it. I love this infused sesame oil on Sichuan wontons but it’s also great in noodles, salad dressings, and stir-frys as well.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "#50BestTalks: Voices of Change Highlights",
"title": "#50BestTalks: Voices of Change Highlights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On Wednesday, September 12, six of the world's greatest chefs descended on San Francisco with Miele and \u003ca href=\"https://www.theworlds50best.com/\">World's 50 Best Restaurants\u003c/a> for the \u003ca href=\"https://www.theworlds50best.com/blog/News/dominique-crenn-virgilio-martinez-discover-the-line-up-50besttalks-san-francisco.html\">#50BestTalks\u003c/a>. This special panel session is all about amplifying messages from top chefs from around the world, covering an array of topics \"from biodiversity to human diversity from challenging stereotypes and preconceptions to becoming agents of social change.\"\u003c/p>\n\u003cp>According to William Drew, the 50 Best's group editor, \"We see ourselves as a platform for change. Chefs and restaurateurs can create change, or inspire it, more than we can. We can amplify the message they put out because we have the luxury of having an audience that we gained through the list, but we want to be about more than that.\"\u003c/p>\n\u003cp>Here are some highlights from each chef's presentation, the Q&A panel, and conversations with a few of the chefs after #50BestTalks wrapped up:\u003c/p>\n\u003ch2>Gaggan Anand\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"Food is the real hero, not the chefs. We are the best orchestras. We can do whatever we want, but, in the end, if the music is not good enough, we will never have customers.\"\u003c/p>\n\u003cp>\"So we have restaurants all over Asia, and there is a new movement out there, which is, yes, we are 20, 40, years late, but we are catching up fast. It is exactly like the Olympics, like music, exactly like everything else in today's world--we might have started late, but we are fast.\"\u003c/p>\n\u003ch2>Lara Gilmore\u003c/h2>\n\u003cfigure id=\"attachment_130371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1385.jpg\" alt=\"Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant.\" width=\"1920\" height=\"1304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1200x815.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-960x652.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"We understood that a good meal in a beautiful space and a welcoming environment can actually change a community. And what if more places like this were more accessible to more people? In April 2016, we founded Food for Soul to empower communities, to fight against food waste and end social isolation. We, all of us in hospitality, what we do matters. We cook, we welcome, we share, we restore, we care, we do. And actually, just by doing, by taking action, maybe we can make the world a little bit of a better place, or at least a more delicious one.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Expansion outside of Europe for Food for Soul?\u003c/b>\u003cbr>\n\"We are actually working on that and that's one of the reasons why I'm here in San Francisco! We do have this expansion plan to come to the United States, and right now we've been scouting different cities--one of them is San Francisco and the other is Oakland. Not only because there seems to be a lot of need, but also there seems to be a lot of interest in bringing chefs together and communities together, not only to fight food waste but also to bring dignity to the existing model of community kitchens. I visited so many yesterday and they're doing incredible work everywhere: St. Anthony's, Martins, Sister Brown, they're all doing amazing projects. We don't want to come in and take anyone's space. We're very small and very focused on doing something in particular, but we'd love to add to the dialogue and see if we can participate and share that space.\"\u003c/p>\n\u003cp>\u003cb>Burnout in the restaurant industry and self-care tips for people in it?\u003c/b>\u003cbr>\n\"Working on projects is kind of an antidote for burnout. When you get out of your kitchen and get out of that routine, it's a breath of fresh air and you do things differently and you engage with different people and your objectives are different and I think that's really good for chefs. It's good for chefs, good for hospitality, good for anyone who's working in the office to get engaged in another way and in a different kind of hospitality or different kind of restaurant situation or different food program. Whether it's farming or selling things in a market or working in a community kitchen or campaigning for better laws for sustainable fishing or whatever it is. We need to change our routines or burnout can happen really quickly. When you just start to focus on one thing, it can get dangerous.\"\u003c/p>\n\u003ch2>Virgilio Martínez\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"There is a megadiversity out there we know nothing about and which we are losing every day. There is no time to waste. We should at this point not miss one detail. I must insist, just surrender to the possibility of not knowing for it to be an experience of exploration that never ends.\"\u003c/p>\n\u003ch2>Daniela Soto-Innes and Enrique Olvera\u003c/h2>\n\u003cp>\u003cb>From their talk:\u003c/b>\u003cbr>\n\"Food migrates easily and I think it's an easy and simple way of having that conversation about how migration is good not only for people but for food.\"\u003c/p>\n\u003cp>\u003cb>From the Q&A:\u003c/b>\u003cbr>\n\"Travel teaches you that you don't know absolutely anything. When we moved to New York we tried to use the same ingredients that we used in Mexico, and we were not happy. Just learning about what you have around you is the best.\"\u003c/p>\n\u003ch2>Dominique Crenn\u003c/h2>\n\u003cfigure id=\"attachment_130370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1369.jpg\" alt=\"William Drew and Dominique Crenn at #50BestTalks.\" width=\"1920\" height=\"1302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1200x814.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">William Drew and Dominique Crenn at #50BestTalks. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"Humanity is the ultimate community. And it encompasses the entire globe and stretches beyond Europe, Asia and North America. A restaurant no longer needs to be in a major city to make an impact globally.\"\u003c/p>\n\u003cp>\"We must encourage everyone to be their own voice, free of any influence. Don't apologize for your thoughts out of fear or hesitate to speak because you might be judged.\"\u003c/p>\n\u003cp>\u003cb>Updates on the upcoming Boutique Crenn?\u003c/b>\u003cbr>\n\"Next year! We finished the design and are going to break ground in the next few weeks, next month, maybe. I'm very excited about it because I think it's going to bring the community together. It's going to be a patisserie, boulangerie, a coffee bar, and we're going to bring art and fashion together. We want everyone to come! I think it's a very exciting project, and we want to help teach people how to not waste things. At the coffee bar, we want everyone to bring their own cup. At the food area, we want people to bring their own container, or we're going to sell things in glass or where they can serve their food. It's tricky because we want to open something that is convenient but we also have to educate the population on how to do things properly, no straw, no plastic, no BS.\"\u003c/p>\n\u003ch2>Small Bites at Angler, the New Kid in Town\u003c/h2>\n\u003cp>After these six chefs spoke and answered some questions from the panel host and audience, a bus took attendees to Angler for a preview with small bites. \u003ca href=\"https://www.anglerrestaurants.com/san-francisco\">Angler\u003c/a>, a new restaurant opening in San Francisco later this month, served up a sea-life focused menu of delicious items.\u003c/p>\n\u003cfigure id=\"attachment_130411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130411\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1410.jpg\" alt=\"Angler's caviar roll.\" width=\"1920\" height=\"1198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1200x749.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Angler's caviar roll. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amongst the treats coming out were salty caviar pearls on top of a fluffy Parker roll, fresh sea urchin served in the half shell, antelope tartare, and more. Mark your calendars; they are accepting reservations starting September 25th!\u003c/p>\n\u003cfigure id=\"attachment_130412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1486.jpg\" alt=\"A chef at Angler plating a sumptuous appetizer.\" width=\"1920\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1200x756.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-520x328.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef at Angler plating a sumptuous appetizer. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And thank you to Relevance International for extending the invite to KQED Food for the #50BestTalks.\u003c/p>\n\n",
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"excerpt": "This Wednesday, six of the world's greatest chefs descended on San Francisco with Miele and World's 50 Best Restaurants for the #50BestTalks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Wednesday, September 12, six of the world's greatest chefs descended on San Francisco with Miele and \u003ca href=\"https://www.theworlds50best.com/\">World's 50 Best Restaurants\u003c/a> for the \u003ca href=\"https://www.theworlds50best.com/blog/News/dominique-crenn-virgilio-martinez-discover-the-line-up-50besttalks-san-francisco.html\">#50BestTalks\u003c/a>. This special panel session is all about amplifying messages from top chefs from around the world, covering an array of topics \"from biodiversity to human diversity from challenging stereotypes and preconceptions to becoming agents of social change.\"\u003c/p>\n\u003cp>According to William Drew, the 50 Best's group editor, \"We see ourselves as a platform for change. Chefs and restaurateurs can create change, or inspire it, more than we can. We can amplify the message they put out because we have the luxury of having an audience that we gained through the list, but we want to be about more than that.\"\u003c/p>\n\u003cp>Here are some highlights from each chef's presentation, the Q&A panel, and conversations with a few of the chefs after #50BestTalks wrapped up:\u003c/p>\n\u003ch2>Gaggan Anand\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"Food is the real hero, not the chefs. We are the best orchestras. We can do whatever we want, but, in the end, if the music is not good enough, we will never have customers.\"\u003c/p>\n\u003cp>\"So we have restaurants all over Asia, and there is a new movement out there, which is, yes, we are 20, 40, years late, but we are catching up fast. It is exactly like the Olympics, like music, exactly like everything else in today's world--we might have started late, but we are fast.\"\u003c/p>\n\u003ch2>Lara Gilmore\u003c/h2>\n\u003cfigure id=\"attachment_130371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1385.jpg\" alt=\"Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant.\" width=\"1920\" height=\"1304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1200x815.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-960x652.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"We understood that a good meal in a beautiful space and a welcoming environment can actually change a community. And what if more places like this were more accessible to more people? In April 2016, we founded Food for Soul to empower communities, to fight against food waste and end social isolation. We, all of us in hospitality, what we do matters. We cook, we welcome, we share, we restore, we care, we do. And actually, just by doing, by taking action, maybe we can make the world a little bit of a better place, or at least a more delicious one.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Expansion outside of Europe for Food for Soul?\u003c/b>\u003cbr>\n\"We are actually working on that and that's one of the reasons why I'm here in San Francisco! We do have this expansion plan to come to the United States, and right now we've been scouting different cities--one of them is San Francisco and the other is Oakland. Not only because there seems to be a lot of need, but also there seems to be a lot of interest in bringing chefs together and communities together, not only to fight food waste but also to bring dignity to the existing model of community kitchens. I visited so many yesterday and they're doing incredible work everywhere: St. Anthony's, Martins, Sister Brown, they're all doing amazing projects. We don't want to come in and take anyone's space. We're very small and very focused on doing something in particular, but we'd love to add to the dialogue and see if we can participate and share that space.\"\u003c/p>\n\u003cp>\u003cb>Burnout in the restaurant industry and self-care tips for people in it?\u003c/b>\u003cbr>\n\"Working on projects is kind of an antidote for burnout. When you get out of your kitchen and get out of that routine, it's a breath of fresh air and you do things differently and you engage with different people and your objectives are different and I think that's really good for chefs. It's good for chefs, good for hospitality, good for anyone who's working in the office to get engaged in another way and in a different kind of hospitality or different kind of restaurant situation or different food program. Whether it's farming or selling things in a market or working in a community kitchen or campaigning for better laws for sustainable fishing or whatever it is. We need to change our routines or burnout can happen really quickly. When you just start to focus on one thing, it can get dangerous.\"\u003c/p>\n\u003ch2>Virgilio Martínez\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"There is a megadiversity out there we know nothing about and which we are losing every day. There is no time to waste. We should at this point not miss one detail. I must insist, just surrender to the possibility of not knowing for it to be an experience of exploration that never ends.\"\u003c/p>\n\u003ch2>Daniela Soto-Innes and Enrique Olvera\u003c/h2>\n\u003cp>\u003cb>From their talk:\u003c/b>\u003cbr>\n\"Food migrates easily and I think it's an easy and simple way of having that conversation about how migration is good not only for people but for food.\"\u003c/p>\n\u003cp>\u003cb>From the Q&A:\u003c/b>\u003cbr>\n\"Travel teaches you that you don't know absolutely anything. When we moved to New York we tried to use the same ingredients that we used in Mexico, and we were not happy. Just learning about what you have around you is the best.\"\u003c/p>\n\u003ch2>Dominique Crenn\u003c/h2>\n\u003cfigure id=\"attachment_130370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1369.jpg\" alt=\"William Drew and Dominique Crenn at #50BestTalks.\" width=\"1920\" height=\"1302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1200x814.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">William Drew and Dominique Crenn at #50BestTalks. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"Humanity is the ultimate community. And it encompasses the entire globe and stretches beyond Europe, Asia and North America. A restaurant no longer needs to be in a major city to make an impact globally.\"\u003c/p>\n\u003cp>\"We must encourage everyone to be their own voice, free of any influence. Don't apologize for your thoughts out of fear or hesitate to speak because you might be judged.\"\u003c/p>\n\u003cp>\u003cb>Updates on the upcoming Boutique Crenn?\u003c/b>\u003cbr>\n\"Next year! We finished the design and are going to break ground in the next few weeks, next month, maybe. I'm very excited about it because I think it's going to bring the community together. It's going to be a patisserie, boulangerie, a coffee bar, and we're going to bring art and fashion together. We want everyone to come! I think it's a very exciting project, and we want to help teach people how to not waste things. At the coffee bar, we want everyone to bring their own cup. At the food area, we want people to bring their own container, or we're going to sell things in glass or where they can serve their food. It's tricky because we want to open something that is convenient but we also have to educate the population on how to do things properly, no straw, no plastic, no BS.\"\u003c/p>\n\u003ch2>Small Bites at Angler, the New Kid in Town\u003c/h2>\n\u003cp>After these six chefs spoke and answered some questions from the panel host and audience, a bus took attendees to Angler for a preview with small bites. \u003ca href=\"https://www.anglerrestaurants.com/san-francisco\">Angler\u003c/a>, a new restaurant opening in San Francisco later this month, served up a sea-life focused menu of delicious items.\u003c/p>\n\u003cfigure id=\"attachment_130411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130411\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1410.jpg\" alt=\"Angler's caviar roll.\" width=\"1920\" height=\"1198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1200x749.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Angler's caviar roll. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amongst the treats coming out were salty caviar pearls on top of a fluffy Parker roll, fresh sea urchin served in the half shell, antelope tartare, and more. Mark your calendars; they are accepting reservations starting September 25th!\u003c/p>\n\u003cfigure id=\"attachment_130412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1486.jpg\" alt=\"A chef at Angler plating a sumptuous appetizer.\" width=\"1920\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1200x756.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-520x328.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef at Angler plating a sumptuous appetizer. \u003ccite>(Monica Lo)\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>And thank you to Relevance International for extending the invite to KQED Food for the #50BestTalks.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Learn About Makin’ Bacon, SF Restaurant History, Double Cheeseburgers",
"title": "Table Talk: Learn About Makin’ Bacon, SF Restaurant History, Double Cheeseburgers",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk will hopefully inspire you to attend a hands-on curing class, learn about SF’s post-Quake restaurant history, help you score a free scoop of PB&J ice cream from Humphry Slocombe, and clue you in on where double cheeseburger lovers will want to head immediately for their next burger chow down session.\u003c/p>\n\u003ch2>Learn How to Make Bacon, Cure Salmon, and More!\u003c/h2>\n\u003cp>\u003cb>FarmCurious Class with Karen Solomon\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AEJCbUHZP712\">825 Bancroft Way, Berkeley\u003c/a>\u003cbr>\nSunday, September 23, 11am–2pm\u003cbr>\n\u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">Tickets\u003c/a>: $150\u003c/p>\n\u003cfigure id=\"attachment_130342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/cured-karen-solomon-e1536595856489.jpg\" alt=\"Learn about making bacon, jerky, and more from Karen Solomon’s new book.\" width=\"1920\" height=\"2467\" class=\"size-full wp-image-130342\">\u003cfigcaption class=\"wp-caption-text\">Learn about making bacon, jerky, and more from Karen Solomon’s new book. \u003ccite>(Storey Publishing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you curious about curing meat and fish? Want to try making pickles, or expand your repertoire into things like pickled eggs? Did you know you can make tofu jerky? Karen Solomon, author of \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1607744767/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1607744767&linkId=10237adb2bd2245e5718a5a1a40ec28b\">Asian Pickles\u003c/a>\u003c/i> and \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1580089585/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1580089585&linkId=13d70156d33d3197017943d1b5bf9ac3\">Jam It, Pickle It, Cure It\u003c/a>\u003c/i>, has a new book: \u003ca href=\"https://www.amazon.com/gp/product/161212903X/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=161212903X&linkId=fd5eec87d52544c0d2b930b0ccaaf2e1\">\u003ci>Cured Meat, Smoked Fish & Pickled Eggs\u003c/i>\u003c/a>, and it will have you inspired to make pickled herring, duck breast prosciutto, preserved herbed feta, and rousong (pork floss) in no time. \u003c/p>\n\u003cp>To coincide with the book launch, she’s teaching a number of classes around the Bay Area, starting with a hands-on class on \u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">meat and fish curing\u003c/a> with FarmCurious in Berkeley on September 23. You’ll learn to make beef jerky, smoky homemade bacon (without special equipment!), and bagel-ready cured salmon. And best of all, you get to bring it home. Yes, you are bringing home the bacon.\u003c/p>\n\u003ch2>PB&J Lovers Won’t Want to Miss This Free Ice Cream Scooping Event\u003c/h2>\n\u003cp>\u003cb>Humphry Slocombe\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tJXcEzin2Ek\">One Ferry Building, shop #8, San Francisco\u003c/a>\u003cbr>\nSaturday, September 15, 11am–1pm \u003c/p>\n\u003cfigure id=\"attachment_130343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/OCHO-PBJ-by-Humphry-Slocombe-2-e1536595931144.jpg\" alt=\"Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130343\">\u003cfigcaption class=\"wp-caption-text\">Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Free ice cream AND candy? Pinch yourself, it’s true: on Saturday, September 15, \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> (at their San Francisco Ferry Building Marketplace shop) will be offering free scoops of their new flavor with Oakland-based \u003ca href=\"https://www.ochocandy.com/\">OCHO Candy\u003c/a>: \u003cb>OCHO PB&J\u003c/b>. The limited-edition flavor features chunks of OCHO’s organic peanut butter candy bars and gooey ribbons of organic raspberry jam mixed into Humphry Slocombe’s milk chocolate ice cream. It’s peanut butter jelly time! You’ll also get to try a mini OCHO candy bar (while supplies last).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not going to make it to the scooping event? The new flavor will be available at all Humphry Slocombe Bay Area scoop shop locations (Mission, Ferry Building, Oakland) throughout September. \u003c/p>\n\u003ch2>Enjoy a Night of Learning About San Francisco Restaurant History\u003c/h2>\n\u003cp>\u003cb>Tables From The Rubble\u003c/b>\u003cbr>\nAnnual Alice Ross Carey Lecture and Dinner\u003cbr>\nFriday, September 21, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ydtUFYnzipq\">640 Heritage Preservation Foundation, Metropolitan Club\u003c/a>\u003cbr>\n640 Sutter St., San Francisco\u003cbr>\n\u003ca href=\"http://r20.rs6.net/tn.jsp?f=001UXfOheIv4TfNTyk7S9ne2laS906ZGMPcKc21F0K86YrQH0AWu568_S4B7HulEC1VCJU34-pS-P41-wj_c3PQvidlMCjaP9Cvj2P_57sn3R6Udma5Rv1wAYHwuFj0AO8slY8lpa5I5EL7qY71jeIO0nfAFkcII8GlJMAizRIx55ERFMuJn1PUuLfIICMbJXtPut22DovfK_etMgxqgA3ZEHCooHRM5fCvxzhxKZ3eIx9WCxvCtpmwUhsKijhIxDlIDrAgmlAkJZGbfafV8OAjXU5S-tU9FAjZ&c=SgeHXHfeO8Eez9reQII__K8turZvmZp72Olnd6UMqw9mxpRb5EstWQ==&ch=Jt--qmkxwb9kPorYiketUOK8ox_pxmriDKLdMe1YvNijn-3c9iXDBg==\">Tickets\u003c/a>: $10 Heritage Members, Metropolitan Club Members, or students/seniors with ID; $15 Non-Heritage Member\u003cbr>\nOptional dinner: $75, will begin at approximately 7:30pm, following the conclusion of the lecture\u003c/p>\n\u003cfigure id=\"attachment_130344\" class=\"wp-caption aligncenter\" style=\"max-width: 1794px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg\" alt=\"Be sure to pick up a copy of Tables from the Rubble at this special lecture.\" width=\"1794\" height=\"2656\" class=\"size-full wp-image-130344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg 1794w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-800x1184.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-768x1137.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1020x1510.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-811x1200.jpg 811w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1180x1747.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-960x1421.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-240x355.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-375x555.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-520x770.jpg 520w\" sizes=\"(max-width: 1794px) 100vw, 1794px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to pick up a copy of Tables from the Rubble at this special lecture. \u003ccite>(Tandemvines Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco restaurant and history buffs won’t want to miss this special night when author Denise Clifton reads from her recent book, \u003ca href=\"https://www.amazon.com/gp/product/098827471X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=098827471X&linkCode=as2&tag=tablehopper-20&linkId=d5d318f695ca36969c4309b6adde6d40\">\u003ci>Tables From The Rubble: How the Restaurants That Arose After the Great Quake of 1906 Still Feed San Francisco Today\u003c/i>\u003c/a>, which transports readers to San Francisco in the years after the Great Earthquake of 1906. Amid the ruins, restaurants rose to feed the hungry and there are a handful that remain today, like Fior d’Italia, the Garden Court at the Palace Hotel, and Sam Wo. During the lecture, Clifton will share stories and historic photos from legacy restaurants. \u003c/p>\n\u003cp>Book signing and optional fixed-price dinner will follow. In partnership with \u003ca href=\"https://640hpf.org/\">640 Heritage Preservation Foundation\u003c/a>.\u003c/p>\n\u003ch2>It’s Time to Meat One of the City’s Latest Double Cheeseburgers\u003c/h2>\n\u003cp>\u003cb>The Board\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FCnQaBoEHBH2\">1077 Mission St., San Francisco\u003c/a>\u003cbr>\nWed–Fri 6pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-saucy-e1536596081374.jpg\" alt=\"Things can get saucy with the BB sauce at The Board.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130345\">\u003cfigcaption class=\"wp-caption-text\">Things can get saucy with the BB sauce at The Board. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you just want to sink your choppers into a double cheeseburger, and when that craving strikes, Adam Mesnick at \u003ca href=\"https://www.theboardsf.com/\">The Board\u003c/a> in SoMa is ready for you. He’s known for his beastmode sandwiches at nearby DeliBoard, and this is his latest outpost on Mission, which originally opened with wicked East Coast-style breakfast sandwiches and bagels. This summer, he pivoted the business to evening hours (Wed–Fri 6pm–9pm), and is renting out the space for private events and pop-ups.\u003c/p>\n\u003cp>With the new evening hours comes a new, rotating menu, and the star of the show is his double cheeseburger, topped with white and yellow American cheese (no shame here!), shredduce (shredded lettuce), BB (Board Burger) sauce (it’s a creamier and almost ranch-y version of a Thousand Island dressing, with extra pickle juice and less ketchup to boost the acidity), and thickly cut pickles that they slice fresh, which also helps cut through the overall richness (these are full dills from Chicago). \u003c/p>\n\u003cp>Mesnick is using Golden Gate Meat Company’s burger blend, which gets a nice sear on the edges of the patties (they have a kind of craggy edge instead of being perfectly formed, which yields different and pleasing textures as you eat your way through the burger). The Panorama bun (you can choose sesame or plain) holds up until the very end, which isn’t an easy feat considering the heft of this artfully and thoughtfully constructed burger. You’ll want to grab a few napkins. \u003c/p>\n\u003cp>The burger is more than enough, but if you’re in a “take no prisoners” mode, there are waffle fries ($8), which come with BB sauce, but who can say no to Cheez Whiz ($2)? Extra good with waffle fries. One night, you may have the option to graze on some nachos ($12) with carne asada or spicy Thai buffalo wings ($12) with bleu cheese. Let’s just say if you’ve paid a visit to any nearby bars or dispensaries, here’s your next stop.\u003c/p>\n\u003cfigure id=\"attachment_130346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-snacks-e1536596131574.jpg\" alt=\"The Board also offers some wicked snacks, from spicy wings to Board rolls to nachos.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130346\">\u003cfigcaption class=\"wp-caption-text\">The Board also offers some wicked snacks, from spicy wings to The Board rolls to nachos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mesnick is always innovating and coming up with evil snacks, and the one that’s going to haunt me and my dining wingman is the Board Rolls (three for $12). You ready? It’s basically an egg roll filled with pepperoni (legit pepperoni from the East Coast, yo!), marinara sauce, and, of course, gooey cheese, and then it’s fried up. I was calling it a New York Hot Pocket, a brother from another mother to a Totino’s pizza roll. I didn’t even put it down to take a picture, it was that good. So wrong, and yet so right. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Follow along at \u003ca href=\"https://www.instagram.com/theboardfrisco/\">@theboardfrisco\u003c/a> to keep up with all the latest culinary shenanigans happening over there.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk will hopefully inspire you to attend a hands-on curing class, learn about SF’s post-Quake restaurant history, help you score a free scoop of PB&J ice cream from Humphry Slocombe, and clue you in on where double cheeseburger lovers will want to head immediately for their next burger chow down session.\u003c/p>\n\u003ch2>Learn How to Make Bacon, Cure Salmon, and More!\u003c/h2>\n\u003cp>\u003cb>FarmCurious Class with Karen Solomon\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AEJCbUHZP712\">825 Bancroft Way, Berkeley\u003c/a>\u003cbr>\nSunday, September 23, 11am–2pm\u003cbr>\n\u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">Tickets\u003c/a>: $150\u003c/p>\n\u003cfigure id=\"attachment_130342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/cured-karen-solomon-e1536595856489.jpg\" alt=\"Learn about making bacon, jerky, and more from Karen Solomon’s new book.\" width=\"1920\" height=\"2467\" class=\"size-full wp-image-130342\">\u003cfigcaption class=\"wp-caption-text\">Learn about making bacon, jerky, and more from Karen Solomon’s new book. \u003ccite>(Storey Publishing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you curious about curing meat and fish? Want to try making pickles, or expand your repertoire into things like pickled eggs? Did you know you can make tofu jerky? Karen Solomon, author of \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1607744767/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1607744767&linkId=10237adb2bd2245e5718a5a1a40ec28b\">Asian Pickles\u003c/a>\u003c/i> and \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1580089585/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1580089585&linkId=13d70156d33d3197017943d1b5bf9ac3\">Jam It, Pickle It, Cure It\u003c/a>\u003c/i>, has a new book: \u003ca href=\"https://www.amazon.com/gp/product/161212903X/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=161212903X&linkId=fd5eec87d52544c0d2b930b0ccaaf2e1\">\u003ci>Cured Meat, Smoked Fish & Pickled Eggs\u003c/i>\u003c/a>, and it will have you inspired to make pickled herring, duck breast prosciutto, preserved herbed feta, and rousong (pork floss) in no time. \u003c/p>\n\u003cp>To coincide with the book launch, she’s teaching a number of classes around the Bay Area, starting with a hands-on class on \u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">meat and fish curing\u003c/a> with FarmCurious in Berkeley on September 23. You’ll learn to make beef jerky, smoky homemade bacon (without special equipment!), and bagel-ready cured salmon. And best of all, you get to bring it home. Yes, you are bringing home the bacon.\u003c/p>\n\u003ch2>PB&J Lovers Won’t Want to Miss This Free Ice Cream Scooping Event\u003c/h2>\n\u003cp>\u003cb>Humphry Slocombe\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tJXcEzin2Ek\">One Ferry Building, shop #8, San Francisco\u003c/a>\u003cbr>\nSaturday, September 15, 11am–1pm \u003c/p>\n\u003cfigure id=\"attachment_130343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/OCHO-PBJ-by-Humphry-Slocombe-2-e1536595931144.jpg\" alt=\"Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130343\">\u003cfigcaption class=\"wp-caption-text\">Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Free ice cream AND candy? Pinch yourself, it’s true: on Saturday, September 15, \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> (at their San Francisco Ferry Building Marketplace shop) will be offering free scoops of their new flavor with Oakland-based \u003ca href=\"https://www.ochocandy.com/\">OCHO Candy\u003c/a>: \u003cb>OCHO PB&J\u003c/b>. The limited-edition flavor features chunks of OCHO’s organic peanut butter candy bars and gooey ribbons of organic raspberry jam mixed into Humphry Slocombe’s milk chocolate ice cream. It’s peanut butter jelly time! You’ll also get to try a mini OCHO candy bar (while supplies last).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not going to make it to the scooping event? The new flavor will be available at all Humphry Slocombe Bay Area scoop shop locations (Mission, Ferry Building, Oakland) throughout September. \u003c/p>\n\u003ch2>Enjoy a Night of Learning About San Francisco Restaurant History\u003c/h2>\n\u003cp>\u003cb>Tables From The Rubble\u003c/b>\u003cbr>\nAnnual Alice Ross Carey Lecture and Dinner\u003cbr>\nFriday, September 21, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ydtUFYnzipq\">640 Heritage Preservation Foundation, Metropolitan Club\u003c/a>\u003cbr>\n640 Sutter St., San Francisco\u003cbr>\n\u003ca href=\"http://r20.rs6.net/tn.jsp?f=001UXfOheIv4TfNTyk7S9ne2laS906ZGMPcKc21F0K86YrQH0AWu568_S4B7HulEC1VCJU34-pS-P41-wj_c3PQvidlMCjaP9Cvj2P_57sn3R6Udma5Rv1wAYHwuFj0AO8slY8lpa5I5EL7qY71jeIO0nfAFkcII8GlJMAizRIx55ERFMuJn1PUuLfIICMbJXtPut22DovfK_etMgxqgA3ZEHCooHRM5fCvxzhxKZ3eIx9WCxvCtpmwUhsKijhIxDlIDrAgmlAkJZGbfafV8OAjXU5S-tU9FAjZ&c=SgeHXHfeO8Eez9reQII__K8turZvmZp72Olnd6UMqw9mxpRb5EstWQ==&ch=Jt--qmkxwb9kPorYiketUOK8ox_pxmriDKLdMe1YvNijn-3c9iXDBg==\">Tickets\u003c/a>: $10 Heritage Members, Metropolitan Club Members, or students/seniors with ID; $15 Non-Heritage Member\u003cbr>\nOptional dinner: $75, will begin at approximately 7:30pm, following the conclusion of the lecture\u003c/p>\n\u003cfigure id=\"attachment_130344\" class=\"wp-caption aligncenter\" style=\"max-width: 1794px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg\" alt=\"Be sure to pick up a copy of Tables from the Rubble at this special lecture.\" width=\"1794\" height=\"2656\" class=\"size-full wp-image-130344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg 1794w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-800x1184.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-768x1137.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1020x1510.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-811x1200.jpg 811w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1180x1747.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-960x1421.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-240x355.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-375x555.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-520x770.jpg 520w\" sizes=\"(max-width: 1794px) 100vw, 1794px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to pick up a copy of Tables from the Rubble at this special lecture. \u003ccite>(Tandemvines Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco restaurant and history buffs won’t want to miss this special night when author Denise Clifton reads from her recent book, \u003ca href=\"https://www.amazon.com/gp/product/098827471X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=098827471X&linkCode=as2&tag=tablehopper-20&linkId=d5d318f695ca36969c4309b6adde6d40\">\u003ci>Tables From The Rubble: How the Restaurants That Arose After the Great Quake of 1906 Still Feed San Francisco Today\u003c/i>\u003c/a>, which transports readers to San Francisco in the years after the Great Earthquake of 1906. Amid the ruins, restaurants rose to feed the hungry and there are a handful that remain today, like Fior d’Italia, the Garden Court at the Palace Hotel, and Sam Wo. During the lecture, Clifton will share stories and historic photos from legacy restaurants. \u003c/p>\n\u003cp>Book signing and optional fixed-price dinner will follow. In partnership with \u003ca href=\"https://640hpf.org/\">640 Heritage Preservation Foundation\u003c/a>.\u003c/p>\n\u003ch2>It’s Time to Meat One of the City’s Latest Double Cheeseburgers\u003c/h2>\n\u003cp>\u003cb>The Board\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FCnQaBoEHBH2\">1077 Mission St., San Francisco\u003c/a>\u003cbr>\nWed–Fri 6pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-saucy-e1536596081374.jpg\" alt=\"Things can get saucy with the BB sauce at The Board.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130345\">\u003cfigcaption class=\"wp-caption-text\">Things can get saucy with the BB sauce at The Board. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you just want to sink your choppers into a double cheeseburger, and when that craving strikes, Adam Mesnick at \u003ca href=\"https://www.theboardsf.com/\">The Board\u003c/a> in SoMa is ready for you. He’s known for his beastmode sandwiches at nearby DeliBoard, and this is his latest outpost on Mission, which originally opened with wicked East Coast-style breakfast sandwiches and bagels. This summer, he pivoted the business to evening hours (Wed–Fri 6pm–9pm), and is renting out the space for private events and pop-ups.\u003c/p>\n\u003cp>With the new evening hours comes a new, rotating menu, and the star of the show is his double cheeseburger, topped with white and yellow American cheese (no shame here!), shredduce (shredded lettuce), BB (Board Burger) sauce (it’s a creamier and almost ranch-y version of a Thousand Island dressing, with extra pickle juice and less ketchup to boost the acidity), and thickly cut pickles that they slice fresh, which also helps cut through the overall richness (these are full dills from Chicago). \u003c/p>\n\u003cp>Mesnick is using Golden Gate Meat Company’s burger blend, which gets a nice sear on the edges of the patties (they have a kind of craggy edge instead of being perfectly formed, which yields different and pleasing textures as you eat your way through the burger). The Panorama bun (you can choose sesame or plain) holds up until the very end, which isn’t an easy feat considering the heft of this artfully and thoughtfully constructed burger. You’ll want to grab a few napkins. \u003c/p>\n\u003cp>The burger is more than enough, but if you’re in a “take no prisoners” mode, there are waffle fries ($8), which come with BB sauce, but who can say no to Cheez Whiz ($2)? Extra good with waffle fries. One night, you may have the option to graze on some nachos ($12) with carne asada or spicy Thai buffalo wings ($12) with bleu cheese. Let’s just say if you’ve paid a visit to any nearby bars or dispensaries, here’s your next stop.\u003c/p>\n\u003cfigure id=\"attachment_130346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-snacks-e1536596131574.jpg\" alt=\"The Board also offers some wicked snacks, from spicy wings to Board rolls to nachos.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130346\">\u003cfigcaption class=\"wp-caption-text\">The Board also offers some wicked snacks, from spicy wings to The Board rolls to nachos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mesnick is always innovating and coming up with evil snacks, and the one that’s going to haunt me and my dining wingman is the Board Rolls (three for $12). You ready? It’s basically an egg roll filled with pepperoni (legit pepperoni from the East Coast, yo!), marinara sauce, and, of course, gooey cheese, and then it’s fried up. I was calling it a New York Hot Pocket, a brother from another mother to a Totino’s pizza roll. I didn’t even put it down to take a picture, it was that good. So wrong, and yet so right. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Follow along at \u003ca href=\"https://www.instagram.com/theboardfrisco/\">@theboardfrisco\u003c/a> to keep up with all the latest culinary shenanigans happening over there.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bay Area Organizations Teaching Kids Cooking Skills",
"title": "5 Bay Area Organizations Teaching Kids Cooking Skills",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Most of us started out in the kitchen making cookies with family for a holiday or boiling water for blue-box mac and cheese. Maybe we set off the smoke detector an embarrassing number of times, but regardless, those simple cooking lessons built the foundation for how we eat in adulthood. Now, in the Bay Area—world-renowned for its “foodie culture”—several institutions are bringing basic cooking lessons to the next level. Part of the fun in cooking for kids is that they develop a sense of independence. If they want a snack, now they can make one for themselves! But more than that, cooking helps kids feel connected to their families and their friends in a way that only food can.\u003c/p>\n\u003cp>If you’re looking to get your kid started, here are a few places around the Bay fostering a love of the culinary arts in kids ages 4-18.\u003c/p>\n\u003ch2>Sprouts Cooking Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/tXuUsbGxMFx\">3206 Hannah Street\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130184\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg class=\"size-full wp-image-130184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/SproutsClub.jpg\" alt=\"Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies.\" width=\"1800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies. \u003ccite>(Sprouts Cooking Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.sproutscookingclub.org/\">Sprouts Cooking Club\u003c/a> wants to connect kids to food on a deeper level, using hands-on learning from “chefs that have different ethnic backgrounds, individual cooking techniques, and unique philosophies on nutrition and ingredients.”\u003c/p>\n\u003cp>Part of a bi-coastal effort to get students into the culinary arts, Sprouts Cooking Club has a wide variety of programs open to kids of varying ages.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One stand-out program Sprouts offers is the six-month Chef-in-Training (CIT) program. CIT is a paid apprenticeship wherein young adults “that haven’t had it easy” learn the skills they need to know in order to land a long-term job in the food industry. During the program, they're partnered with a chef mentor and receive job application coaching so they’re ready for their next step.\u003c/p>\n\u003cp>For younger, amateur cooks, check out Sprouts’ spring and summer camps. Kids 7-12 spend the week learning knife and safety rules while cooking with accomplished guest chefs using locally sourced ingredients. Past camps have included cooking at The Funky Elephant for the day, trips to the Ferry Building Farmer’s Market, and running Gibson restaurant for a week.\u003c/p>\n\u003ch2>Cook! Programs\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/smiQ8dCWwKn\">2940 Seventh Street\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003c/p>\n\u003cfigure id=\"attachment_130185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CookPrograms-e1535389026354.jpg\" alt=\"Students at Cook! Program pose for a group shot during a course.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Students at Cook! Program pose for a group shot during a course. \u003ccite>(Tracy Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Cooking is such a perfect medium for kids to gain confidence in their own abilities and get success out of something they’ve put their energy into,” says Tracy Cates, founder of \u003ca href=\"http://www.cookprograms.com/\">Cook! Programs\u003c/a>. Cook! offers summer camps and classes for kids aged 9-18, with the possibility of continuing on to an internship for older students.\u003c/p>\n\u003cp>The courses are hosted at \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>, a supply store with two large commercial kitchens where kids won’t have to worry about whether or not they have a spatula. “We’re in a commercial setting, with all the equipment they could need,” says Cates. “So there’s the opportunity for them to experience a very wide range of culinary techniques.”\u003c/p>\n\u003cp>Classes range from dinner and desserts, to pasta and asian-style courses, and are taught by professional chefs from across the Bay—like Chef Paige Reinis and Chef Francisco Machado.\u003c/p>\n\u003cp>If you’re looking for something a little more challenging, older kids, between 13-18, can take the chef-in-training course, which is two weeks and two days of intensive study. Chefs-in-training will learn proper knife skills and kitchen rules, as well as be encouraged to experiment with what they’ve learned.\u003c/p>\n\u003ch2>The Cooking Project\u003c/h2>\n\u003cp>San Francisco Bay Area, CA\u003cbr>\n(Locations vary depending on partner)\u003c/p>\n\u003cfigure id=\"attachment_130186\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg class=\"size-full wp-image-130186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg\" alt=\"Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli.\" width=\"1334\" height=\"776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-768x447.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1020x593.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1200x698.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1180x686.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-960x558.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-520x302.jpg 520w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli. \u003ccite>(Sophia Hedgecock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By partnering with different communities and schools across the bay, \u003ca href=\"http://thecookingproject.org/\">The Cooking Project\u003c/a>, founded by Daniel Patterson and Sasha Bernstein, has a slightly different approach to teaching kids culinary basics.\u003c/p>\n\u003cp>“We take a three-prong approach to our cooking classes,” says Bernstein. The first prong is technical, which includes foundational techniques like knife skills, health and safety rules, and how to use heat sources appropriately. The other prongs are “practical” and “conceptual.”\u003c/p>\n\u003cp>“The practical side is things like shopping and budgeting, how to use leftovers, seasonality, and sustainability,” continues Bernstein. For the conceptual prong, The Cooking Project works with a sociologist to develop themes around society and food. Past themes have included “food as medicine,” “food and community,” and “race and ethnicity around food.”\u003c/p>\n\u003cp>Some current partners of The Cooking Project include the Guardian Scholars Program, San Francisco State University, Oakland Asian Community Center, and JCYC. Classes are generally geared toward students between the ages of 15-25 and they run parallel to school semesters in the area.\u003c/p>\n\u003cp>Past classes have ranged from “eggs five different ways” to bibingka and calamansi juice and have been taught by chefs like Ervin Lopez and Mira D'Souza. Courses are made available to students free of charge and can be found through their respective schools or community centers throughout the year.\u003c/p>\n\u003ch2>Kitchen on Fire\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/biyGRzQ86nN2\">6506 San Pablo Ave\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/KitchenOnFire_SeeCaption-e1535389154768.jpg\" alt=\"Students pose during a cooking class with Kitchen on Fire.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Students pose during a cooking class with Kitchen on Fire. \u003ccite>(Kitchen on Fire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past six years, Lisa Miller, co-owner of \u003ca href=\"https://www.kitchenonfire.com/teen-cooking-camp\">Kitchen on Fire\u003c/a>, has been helping teens learn to cook.\u003c/p>\n\u003cp>“I think it’s a life skill they will be really glad their parents sought out for them when they were this age,” says Miller.\u003c/p>\n\u003cp>Currently, Kitchen on Fire runs four summer camps a year and a spring break camp where students can come and learn to cook with chefs like co-owner Olivier Said—aka “Chef Olive.” Past dishes have included vegetarian paella, fresh-made pizza, and gallo pinto.\u003c/p>\n\u003cp>“Being a part of [food] in the kitchen and making it and being able to make a decision about what goes into it or understanding how it all comes together and appreciating the food, actually goes a long way to just eating healthier,” continues Miller.\u003c/p>\n\u003cp>While the teen camps are currently only a few times a year, Kitchen on Fire is hoping to work on offering more courses throughout the year—including a soon-to-be-announced offering for young college students between the ages of 17-20.\u003c/p>\n\u003ch2>Culinary Artistas\u003c/h2>\n\u003cp>Ghirardelli Square\u003cbr>\n\u003ca href=\"https://goo.gl/maps/hDZfmJFsAqF2\">900 North Point Street, Suite H-108 B\u003c/a>\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cfigure id=\"attachment_130188\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg\" alt=\"Children learn how to make their own pot stickers.\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Children learn how to make their own pot stickers. \u003ccite>(Culinary Artistas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Offering courses for the youngest chefs in this guide, \u003ca>Culinary Artistas\u003c/a>, located in the famous Ghirardelli Square, offers courses for kids ages 4-9—and they go even younger if the parent wants to take the class, too.\u003c/p>\n\u003cp>The program was founded by Vanessa Silva, formerly of La Happy Belly, another cooking and education center geared at young learners. Silva, along with “Sous Chef Peter” and “Sous Chef Janine,” works to “develop creative minds and healthy bodies.”\u003c/p>\n\u003cp>Part day-camp, part exploratory cooking experience, the summer camps at Culinary Artistas break up cooking activities with outdoor excursions and activities. Their Wrap and Roll camp, for example, offered kids the chance to explore areas like Fort Mason and the Municipal Pier before coming back to make their own dumplings for an afternoon snack.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’d like to test the waters with your toddling chef, the year-round Cook with Your Little Ones series offers weekly 1-hour classes with story time and cooking activities meant to inspire and expand your kid’s love of food. Since these classes have parents present, they allow for children as young as 24 months to participate.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most of us started out in the kitchen making cookies with family for a holiday or boiling water for blue-box mac and cheese. Maybe we set off the smoke detector an embarrassing number of times, but regardless, those simple cooking lessons built the foundation for how we eat in adulthood. Now, in the Bay Area—world-renowned for its “foodie culture”—several institutions are bringing basic cooking lessons to the next level. Part of the fun in cooking for kids is that they develop a sense of independence. If they want a snack, now they can make one for themselves! But more than that, cooking helps kids feel connected to their families and their friends in a way that only food can.\u003c/p>\n\u003cp>If you’re looking to get your kid started, here are a few places around the Bay fostering a love of the culinary arts in kids ages 4-18.\u003c/p>\n\u003ch2>Sprouts Cooking Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/tXuUsbGxMFx\">3206 Hannah Street\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130184\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg class=\"size-full wp-image-130184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/SproutsClub.jpg\" alt=\"Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies.\" width=\"1800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies. \u003ccite>(Sprouts Cooking Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.sproutscookingclub.org/\">Sprouts Cooking Club\u003c/a> wants to connect kids to food on a deeper level, using hands-on learning from “chefs that have different ethnic backgrounds, individual cooking techniques, and unique philosophies on nutrition and ingredients.”\u003c/p>\n\u003cp>Part of a bi-coastal effort to get students into the culinary arts, Sprouts Cooking Club has a wide variety of programs open to kids of varying ages.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One stand-out program Sprouts offers is the six-month Chef-in-Training (CIT) program. CIT is a paid apprenticeship wherein young adults “that haven’t had it easy” learn the skills they need to know in order to land a long-term job in the food industry. During the program, they're partnered with a chef mentor and receive job application coaching so they’re ready for their next step.\u003c/p>\n\u003cp>For younger, amateur cooks, check out Sprouts’ spring and summer camps. Kids 7-12 spend the week learning knife and safety rules while cooking with accomplished guest chefs using locally sourced ingredients. Past camps have included cooking at The Funky Elephant for the day, trips to the Ferry Building Farmer’s Market, and running Gibson restaurant for a week.\u003c/p>\n\u003ch2>Cook! Programs\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/smiQ8dCWwKn\">2940 Seventh Street\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003c/p>\n\u003cfigure id=\"attachment_130185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CookPrograms-e1535389026354.jpg\" alt=\"Students at Cook! Program pose for a group shot during a course.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Students at Cook! Program pose for a group shot during a course. \u003ccite>(Tracy Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Cooking is such a perfect medium for kids to gain confidence in their own abilities and get success out of something they’ve put their energy into,” says Tracy Cates, founder of \u003ca href=\"http://www.cookprograms.com/\">Cook! Programs\u003c/a>. Cook! offers summer camps and classes for kids aged 9-18, with the possibility of continuing on to an internship for older students.\u003c/p>\n\u003cp>The courses are hosted at \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>, a supply store with two large commercial kitchens where kids won’t have to worry about whether or not they have a spatula. “We’re in a commercial setting, with all the equipment they could need,” says Cates. “So there’s the opportunity for them to experience a very wide range of culinary techniques.”\u003c/p>\n\u003cp>Classes range from dinner and desserts, to pasta and asian-style courses, and are taught by professional chefs from across the Bay—like Chef Paige Reinis and Chef Francisco Machado.\u003c/p>\n\u003cp>If you’re looking for something a little more challenging, older kids, between 13-18, can take the chef-in-training course, which is two weeks and two days of intensive study. Chefs-in-training will learn proper knife skills and kitchen rules, as well as be encouraged to experiment with what they’ve learned.\u003c/p>\n\u003ch2>The Cooking Project\u003c/h2>\n\u003cp>San Francisco Bay Area, CA\u003cbr>\n(Locations vary depending on partner)\u003c/p>\n\u003cfigure id=\"attachment_130186\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg class=\"size-full wp-image-130186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg\" alt=\"Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli.\" width=\"1334\" height=\"776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-768x447.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1020x593.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1200x698.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1180x686.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-960x558.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-520x302.jpg 520w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli. \u003ccite>(Sophia Hedgecock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By partnering with different communities and schools across the bay, \u003ca href=\"http://thecookingproject.org/\">The Cooking Project\u003c/a>, founded by Daniel Patterson and Sasha Bernstein, has a slightly different approach to teaching kids culinary basics.\u003c/p>\n\u003cp>“We take a three-prong approach to our cooking classes,” says Bernstein. The first prong is technical, which includes foundational techniques like knife skills, health and safety rules, and how to use heat sources appropriately. The other prongs are “practical” and “conceptual.”\u003c/p>\n\u003cp>“The practical side is things like shopping and budgeting, how to use leftovers, seasonality, and sustainability,” continues Bernstein. For the conceptual prong, The Cooking Project works with a sociologist to develop themes around society and food. Past themes have included “food as medicine,” “food and community,” and “race and ethnicity around food.”\u003c/p>\n\u003cp>Some current partners of The Cooking Project include the Guardian Scholars Program, San Francisco State University, Oakland Asian Community Center, and JCYC. Classes are generally geared toward students between the ages of 15-25 and they run parallel to school semesters in the area.\u003c/p>\n\u003cp>Past classes have ranged from “eggs five different ways” to bibingka and calamansi juice and have been taught by chefs like Ervin Lopez and Mira D'Souza. Courses are made available to students free of charge and can be found through their respective schools or community centers throughout the year.\u003c/p>\n\u003ch2>Kitchen on Fire\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/biyGRzQ86nN2\">6506 San Pablo Ave\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/KitchenOnFire_SeeCaption-e1535389154768.jpg\" alt=\"Students pose during a cooking class with Kitchen on Fire.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Students pose during a cooking class with Kitchen on Fire. \u003ccite>(Kitchen on Fire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past six years, Lisa Miller, co-owner of \u003ca href=\"https://www.kitchenonfire.com/teen-cooking-camp\">Kitchen on Fire\u003c/a>, has been helping teens learn to cook.\u003c/p>\n\u003cp>“I think it’s a life skill they will be really glad their parents sought out for them when they were this age,” says Miller.\u003c/p>\n\u003cp>Currently, Kitchen on Fire runs four summer camps a year and a spring break camp where students can come and learn to cook with chefs like co-owner Olivier Said—aka “Chef Olive.” Past dishes have included vegetarian paella, fresh-made pizza, and gallo pinto.\u003c/p>\n\u003cp>“Being a part of [food] in the kitchen and making it and being able to make a decision about what goes into it or understanding how it all comes together and appreciating the food, actually goes a long way to just eating healthier,” continues Miller.\u003c/p>\n\u003cp>While the teen camps are currently only a few times a year, Kitchen on Fire is hoping to work on offering more courses throughout the year—including a soon-to-be-announced offering for young college students between the ages of 17-20.\u003c/p>\n\u003ch2>Culinary Artistas\u003c/h2>\n\u003cp>Ghirardelli Square\u003cbr>\n\u003ca href=\"https://goo.gl/maps/hDZfmJFsAqF2\">900 North Point Street, Suite H-108 B\u003c/a>\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cfigure id=\"attachment_130188\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg\" alt=\"Children learn how to make their own pot stickers.\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Children learn how to make their own pot stickers. \u003ccite>(Culinary Artistas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Offering courses for the youngest chefs in this guide, \u003ca>Culinary Artistas\u003c/a>, located in the famous Ghirardelli Square, offers courses for kids ages 4-9—and they go even younger if the parent wants to take the class, too.\u003c/p>\n\u003cp>The program was founded by Vanessa Silva, formerly of La Happy Belly, another cooking and education center geared at young learners. Silva, along with “Sous Chef Peter” and “Sous Chef Janine,” works to “develop creative minds and healthy bodies.”\u003c/p>\n\u003cp>Part day-camp, part exploratory cooking experience, the summer camps at Culinary Artistas break up cooking activities with outdoor excursions and activities. Their Wrap and Roll camp, for example, offered kids the chance to explore areas like Fort Mason and the Municipal Pier before coming back to make their own dumplings for an afternoon snack.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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.",
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