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"content": "\u003cp>[aside postID='bayareabites_48283,bayareabites_55238' label='Alternate Margarita Recipes']\u003cbr>\nFor me, margaritas are a summertime staple. Having a warm day, chased with bright citrus fruit and tequila, all in a salt-rimmed glass is just one of my favorite things. That said, I also love seasonal margaritas, like this roasted grapefruit and habanero margarita.\u003c/p>\n\u003cp>Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. \u003c/p>\n\u003cp>It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 grapefruits (3 cups juiced, remaining for garnish)\u003c/li>\n\u003cli>1 cup of tequila\u003c/li>\n\u003cli>1 habanero pepper\u003c/li>\n\u003cli>4 limes (2 for juicing, 2 for garnish)\u003c/li>\n\u003cli>1/4 cup Grand Marnier\u003c/li>\n\u003cli>Salt for the glasses\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Halve the habanero pepper. Now, be careful doing this because these little babies can burn. Do not rub your eyes or any other sensitive area without washing your hands thoroughly first.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Add the habanero slices to the tequila and let it steep for about three hours, or longer if you really want a kick!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\">\u003cimg class=\"alignnone size-full wp-image-55783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\" alt=\"Habanero Tequila\" width=\"1000\" height=\"745\">\u003c/a>\u003c/p>\n\u003cp>3. Slice five of the grapefruits in half and place them on a baking sheet. Place them in the broiler for about 10 minutes, or until the skins have roasted and shriveled and the pink flesh becomes charred.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\">\u003cimg class=\"alignnone size-full wp-image-55782\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\" alt=\"Grapefruit\" width=\"1000\" height=\"759\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\">\u003cimg class=\"alignnone size-full wp-image-55781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\" alt=\"Roasted Grapefruit\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Remove the grapefruit and let them cool. When they are just warm to the touch, juice them and place the juice in the fridge to cool.\u003c/p>\n\u003cp>5. Once the tequila is ready, combine it along with the grapefruit juice, the juice of two limes, the grand marnier and the remaining fruit, cut into slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\">\u003cimg class=\"alignnone size-full wp-image-55780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"1000\" height=\"751\">\u003c/a>\u003c/p>\n\u003cp>Serve the margarita on the rocks in salt rimmed glasses and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\">\u003cimg class=\"alignnone size-full wp-image-55779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"683\" height=\"1000\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor me, margaritas are a summertime staple. Having a warm day, chased with bright citrus fruit and tequila, all in a salt-rimmed glass is just one of my favorite things. That said, I also love seasonal margaritas, like this roasted grapefruit and habanero margarita.\u003c/p>\n\u003cp>Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. \u003c/p>\n\u003cp>It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 grapefruits (3 cups juiced, remaining for garnish)\u003c/li>\n\u003cli>1 cup of tequila\u003c/li>\n\u003cli>1 habanero pepper\u003c/li>\n\u003cli>4 limes (2 for juicing, 2 for garnish)\u003c/li>\n\u003cli>1/4 cup Grand Marnier\u003c/li>\n\u003cli>Salt for the glasses\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Halve the habanero pepper. Now, be careful doing this because these little babies can burn. Do not rub your eyes or any other sensitive area without washing your hands thoroughly first.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Add the habanero slices to the tequila and let it steep for about three hours, or longer if you really want a kick!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\">\u003cimg class=\"alignnone size-full wp-image-55783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\" alt=\"Habanero Tequila\" width=\"1000\" height=\"745\">\u003c/a>\u003c/p>\n\u003cp>3. Slice five of the grapefruits in half and place them on a baking sheet. Place them in the broiler for about 10 minutes, or until the skins have roasted and shriveled and the pink flesh becomes charred.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\">\u003cimg class=\"alignnone size-full wp-image-55782\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\" alt=\"Grapefruit\" width=\"1000\" height=\"759\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\">\u003cimg class=\"alignnone size-full wp-image-55781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\" alt=\"Roasted Grapefruit\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Remove the grapefruit and let them cool. When they are just warm to the touch, juice them and place the juice in the fridge to cool.\u003c/p>\n\u003cp>5. Once the tequila is ready, combine it along with the grapefruit juice, the juice of two limes, the grand marnier and the remaining fruit, cut into slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\">\u003cimg class=\"alignnone size-full wp-image-55780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"1000\" height=\"751\">\u003c/a>\u003c/p>\n\u003cp>Serve the margarita on the rocks in salt rimmed glasses and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\">\u003cimg class=\"alignnone size-full wp-image-55779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"683\" height=\"1000\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SuPOE Bowl XLVII Menu",
"title": "SuPOE Bowl XLVII Menu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\">\u003cimg class=\"size-full wp-image-55483\" title=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\" alt=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raven at Edgar Allen Poe House.\u003c/figcaption>\u003c/figure>\n\u003cp>On February 3rd at 3:30 PM PT, the Brothers Harbaugh will face their teams off in what I have chosen to term the \"Super Browl.\" Living in the Bay Area as I do, I know full well that it is incredibly ballsy of me to write up a Super Bowl menu that gives the appearance of favoring the Other Team, so give me a chance to explain myself.\u003c/p>\n\u003cp>I adore \u003ca href=\"http://www.49ers.com/team/coaches/jim-harbaugh/0168f05e-4fc6-4b7d-bdff-db27c0224ea7\">Coach Jim Harbaugh\u003c/a>. Not only did the man coach Stanford, where my husband teaches, and play for the University of Michigan, which is my beloved alma mater, but my three-and-a-half-year-old son idolizes him for his \u003ca href=\"http://www.youtube.com/watch?v=bM_nvo1OzJ4\">hilariously entertaining Harbawls alone\u003c/a>. I have also been lucky enough to meet Coach Harbaugh once, and the guy has a way more laid-back, gregarious personality than the laconic and sometimes amusingly impatient side \u003ca href=\"http://blog.sfgate.com/49ers/2011/12/12/the-pattern-of-jim-harbaughs-news-conferences/\">he shows to the press\u003c/a>.\u003c/p>\n\u003cp>Because of all of that and because of our zip code, the 49ers have my heart on Super Bowl Sunday.\u003c/p>\n\u003cp>All that said and duly acknowledged, you simply cannot deny the awesomeness that is the only professional football team to be named for a literary reference, in this case, \u003ca href=\"http://www.baltimoreravens.com/team/history/naming-baltimores-team.html\">Edgar Allan Poe's gibbering raven\u003c/a>. (Fun fact: today also happens to be the day that Edgar Allan Poe's poem, \"The Raven,\" was published in 1845. Some would argue \"The Raven\" is the most famous American poem.)\u003c/p>\n\u003cfigure id=\"attachment_55479\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\">\u003cimg class=\"size-full wp-image-55479\" title=\"Edgar Allen Poe. Photo: Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\" alt=\"Edgar Allen Poe. Photo: Getty\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edgar Allen Poe. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl Sunday\u003c/a>, or if you want to effectively \u003cem>feast\u003c/em> on the other team in effigy, as it were, I've dreamed up a meal for The Ravenous among you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, you could go with foods taken directly out of Poe, like from his wonderfully suspenseful story \"The Pit and the Pendulum\":\u003c/p>\n\u003cblockquote>\u003cp>\"I say to my horror; for I was consumed with intolerable thirst. This thirst it appeared to be the design of my persecutors to stimulate: for the food in the dish was meat pungently seasoned.\"\u003c/p>\u003c/blockquote>\n\u003cp>Or get fancy with victuals from \"The System of Dr. Tarr and Prof. Fether\":\u003c/p>\n\u003cblockquote>\u003cp>\"...a small calf roasted whole, and set upon its knees, with an apple in its mouth, as is the English fashion of dressing a hare.\"\u003c/p>\u003c/blockquote>\n\u003cp>You can also take Super Bowl decorating advice from Poe:\u003c/p>\n\u003cblockquote>\u003cp>\"The table was superbly set out. It was loaded with plate, and more than loaded with delicacies. The profusion was absolutely barbaric. There were meats enough to have feasted the Anakim. Never, in all my life, had I witnessed so lavish, so wasteful an expenditure of the good things of life...There seemed very little taste, however, in the arrangements; and my eyes, accustomed to quiet lights, were sadly offended by the prodigious glare of a multitude of wax candles, which, in silver candelabra, were deposited upon the table, and all about the room, wherever it was possible to find a place.\"\u003cbr>\n--\u003cem>The System of Dr. Tarr and Prof. Fether\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>(I just have this feeling Sandra Lee would approve of that kind of \u003ca href=\"http://foodnetworkhumor.com/2011/09/top-10-tackiest-sandra-lee-tablescapes-of-all-time/\">tablescape\u003c/a>, don't you?)\u003c/p>\n\u003cp>You could also try to eat the \u003ca href=\"http://www.dailygazette.com/weblogs/food-forum/2009/apr/28/42809_poe/\">foods from Poe's era\u003c/a>, but bread and molasses is less than football festive, so let’s bring on the Poe puns!\u003c/p>\n\u003ch2>\u003cstrong>Edgar Allan Poe Super Bowl Menu\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>APPETIZERS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55481\" title=\"Heart in Hand. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\" alt=\"Heart in Hand. Photo: iStockphoto\" width=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Tell-Tale Artichoke Heart Spread\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 14 oz. can artichoke hearts in water, drained\u003c/li>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>1 cup grated Parmesan cheese\u003c/li>\n\u003cli>2 cloves of garlic, minced or chopped\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>Dash of Tabasco sauce\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat oven to 350° F.\u003c/p>\n\u003cp>Mash drained artichoke hearts. Mix all ingredients together and put into a glass or ceramic baking dish. Bake until brown on top, about 25-30 minutes.\u003c/p>\n\u003cp>Serve with Melba toast crackers, slices of French bread, or hide under the floorboards until you can no longer stand \"the beating of his hideous heart!\"\u003c/p>\n\u003cp>\u003cem>Recipe from my mother, Gretchen Vander Weide, who shares a birthday with Edgar Allan Poe.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Avocado Pit and the Pendulum Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ripe avocados\u003c/li>\n\u003cli>2 cloves minced garlic\u003c/li>\n\u003cli>6 sliced scallions, white and pale green parts only\u003c/li>\n\u003cli>1 jalapeno, minced\u003c/li>\n\u003cli>Juice from half a lemon\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPut all ingredients in a bowl and mash together with the back of a fork until well combined. Taste for seasoning, add more salt or lemon juice if needed.\u003c/p>\n\u003cp>Serve with tortilla chips or spread on the ropes that bind you for the rats to eat off and set you free.\u003c/p>\n\u003cp>\u003cstrong>MAINS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Annabel Leek Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 leeks\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>2 onions, finely chopped\u003c/li>\n\u003cli>1 quart good chicken stock\u003c/li>\n\u003cli>salt and freshly ground pepper\u003c/li>\n\u003cli>7 cups milk\u003c/li>\n\u003cli>1 potato, cooked and mashed\u003c/li>\n\u003cli>1/4 pound cooked ham, chopped\u003c/li>\n\u003cli>1/2 cup light cream\u003c/li>\n\u003cli>finely chopped parsley, to serve\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim and wash the leeks, leaving some of the green. Slice thinly. Melt the butter in a large pan and sauté the leeks and onions until soft. Add stock and seasoning, bring to a boil and simmer for 15 minutes.\u003c/p>\n\u003cp>Mix the milk and mashed potato together and stir into the broth. Return to a boil and leave to thicken. Remove from the heat and stir in the ham and cream. Return to the heat but do not allow to boil. Serve sprinkled with parsley.\u003c/p>\n\u003cp>\u003cem>Potato-Leek Soup recipe from \u003ca href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDMQFjAA&url=http%3A%2F%2Fwww.amazon.com%2FThe-Two-Ladies-Full-Throttle%2Fdp%2F0609604236&ei=B0EAUZLRIOS7igL3u4GwDw&usg=AFQjCNE4UdwsAbW5C50fd8CE6HlmpJQ44Q&bvm=bv.41248874,d.cGE\">The Two Fat Ladies Full Throttle, Clarkson Potter, 1996\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Purloin of Lamb Letter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 lamb loin chops\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat broiler.\u003c/p>\n\u003cp>Salt and pepper each side of the lamb chops and put on broiler pan. Broil for 3-5 minutes on each side. Keep it bloody.\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The Masque of the Red Death By Chocolate Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup (1 stick) butter, plus some for buttering the molds\u003c/li>\n\u003cli>4 squares (4 ounces) bittersweet chocolate, preferably Valrhona\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>2 teaspoons flour, plus more for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.\u003c/p>\n\u003cp>Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.\u003c/p>\n\u003cp>Butter and lightly flour four 4-ounce molds, custard cubs, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)\u003c/p>\n\u003cp>Preheat the oven to 450°. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.\u003c/p>\n\u003cp>Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.\u003c/p>\n\u003cp>\u003cem>Warm, Soft Chocolate Cake recipe from \u003ca href=\"http://www.amazon.com/Jean-Georges-Cooking-Home-Four-Star-Chef/dp/076790155X\">Jean-George: Cooking at Home with a Four-Star Chef\u003c/a> by Jean-George Vongerichten\u003c/em>\u003c/p>\n\u003cp>And if you don’t find chocolate to be the Black Cat’s meow, consider a few pints of \"The Fall of the House of Usherbert\" from \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>.\u003c/p>\n\u003cp>(I’d dearly love to suggest, \"Murders in the Rhubarb Morgue\" but it’s sadly out of season.)\u003c/p>\n\u003cfigure id=\"attachment_55482\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\">\u003cimg class=\"size-full wp-image-55482\" title=\"Sherry Wine Cellar. Photo: iStockPhoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\" alt=\"Sherry Wine Cellar. Photo: iStockPhoto\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sherry Wine Cellar.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that must be present at any Edgar Allan Poe Super Bowl feast is a prodigious amount of alcohol. For what to drink, nary a drop of Fino or Oloroso sherry will serve. No, you must get in a Cask of Amontillado, turn it into a Sherry Cobbler, and you shan't be sober.\u003c/p>\n\u003cp>Nevermore.\u003c/p>\n\u003cp>\u003cstrong>Sherry Cobbler\u003c/strong>\u003c/p>\n\u003cp>Use a large wineglass.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp powdered sugar\u003c/li>\n\u003cli>2 oz. club soda\u003c/li>\n\u003cli>3 oz Amontillado\u003c/li>\n\u003cli>1/2 tsp. Cointreau\u003c/li>\n\u003cli>Orange slices\u003c/li>\n\u003cli>Maraschino cherry\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nDissolve sugar with a little of the club soda. Fill chilled glass three-quarters full with cracked or crushed ice. Add sherry and remaining soda, stirring gently. Garnish with fruit, serve with two straws.\u003c/p>\n\u003cp>\u003cem>Recipe from \u003ca href=\"http://www.amazon.com/Ultimate-Z-Bar-Guide/dp/0767901975\">The Ultimate A-to-Z Bar Guide\u003c/a> by Sharon Tyler Herbst.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Go 49ers!\u003c/strong>\u003c/p>\n\n",
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"excerpt": "So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for Super Bowl Sunday, I've dreamed up a meal for The Ravenous among you.",
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"description": "So, if you happen to be a Ravens fan who has been wondering what appoepriate foods you should have on your table for Super Bowl Sunday, I've dreamed up a meal for The Ravenous among you.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\">\u003cimg class=\"size-full wp-image-55483\" title=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\" alt=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raven at Edgar Allen Poe House.\u003c/figcaption>\u003c/figure>\n\u003cp>On February 3rd at 3:30 PM PT, the Brothers Harbaugh will face their teams off in what I have chosen to term the \"Super Browl.\" Living in the Bay Area as I do, I know full well that it is incredibly ballsy of me to write up a Super Bowl menu that gives the appearance of favoring the Other Team, so give me a chance to explain myself.\u003c/p>\n\u003cp>I adore \u003ca href=\"http://www.49ers.com/team/coaches/jim-harbaugh/0168f05e-4fc6-4b7d-bdff-db27c0224ea7\">Coach Jim Harbaugh\u003c/a>. Not only did the man coach Stanford, where my husband teaches, and play for the University of Michigan, which is my beloved alma mater, but my three-and-a-half-year-old son idolizes him for his \u003ca href=\"http://www.youtube.com/watch?v=bM_nvo1OzJ4\">hilariously entertaining Harbawls alone\u003c/a>. I have also been lucky enough to meet Coach Harbaugh once, and the guy has a way more laid-back, gregarious personality than the laconic and sometimes amusingly impatient side \u003ca href=\"http://blog.sfgate.com/49ers/2011/12/12/the-pattern-of-jim-harbaughs-news-conferences/\">he shows to the press\u003c/a>.\u003c/p>\n\u003cp>Because of all of that and because of our zip code, the 49ers have my heart on Super Bowl Sunday.\u003c/p>\n\u003cp>All that said and duly acknowledged, you simply cannot deny the awesomeness that is the only professional football team to be named for a literary reference, in this case, \u003ca href=\"http://www.baltimoreravens.com/team/history/naming-baltimores-team.html\">Edgar Allan Poe's gibbering raven\u003c/a>. (Fun fact: today also happens to be the day that Edgar Allan Poe's poem, \"The Raven,\" was published in 1845. Some would argue \"The Raven\" is the most famous American poem.)\u003c/p>\n\u003cfigure id=\"attachment_55479\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\">\u003cimg class=\"size-full wp-image-55479\" title=\"Edgar Allen Poe. Photo: Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\" alt=\"Edgar Allen Poe. Photo: Getty\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edgar Allen Poe. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl Sunday\u003c/a>, or if you want to effectively \u003cem>feast\u003c/em> on the other team in effigy, as it were, I've dreamed up a meal for The Ravenous among you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, you could go with foods taken directly out of Poe, like from his wonderfully suspenseful story \"The Pit and the Pendulum\":\u003c/p>\n\u003cblockquote>\u003cp>\"I say to my horror; for I was consumed with intolerable thirst. This thirst it appeared to be the design of my persecutors to stimulate: for the food in the dish was meat pungently seasoned.\"\u003c/p>\u003c/blockquote>\n\u003cp>Or get fancy with victuals from \"The System of Dr. Tarr and Prof. Fether\":\u003c/p>\n\u003cblockquote>\u003cp>\"...a small calf roasted whole, and set upon its knees, with an apple in its mouth, as is the English fashion of dressing a hare.\"\u003c/p>\u003c/blockquote>\n\u003cp>You can also take Super Bowl decorating advice from Poe:\u003c/p>\n\u003cblockquote>\u003cp>\"The table was superbly set out. It was loaded with plate, and more than loaded with delicacies. The profusion was absolutely barbaric. There were meats enough to have feasted the Anakim. Never, in all my life, had I witnessed so lavish, so wasteful an expenditure of the good things of life...There seemed very little taste, however, in the arrangements; and my eyes, accustomed to quiet lights, were sadly offended by the prodigious glare of a multitude of wax candles, which, in silver candelabra, were deposited upon the table, and all about the room, wherever it was possible to find a place.\"\u003cbr>\n--\u003cem>The System of Dr. Tarr and Prof. Fether\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>(I just have this feeling Sandra Lee would approve of that kind of \u003ca href=\"http://foodnetworkhumor.com/2011/09/top-10-tackiest-sandra-lee-tablescapes-of-all-time/\">tablescape\u003c/a>, don't you?)\u003c/p>\n\u003cp>You could also try to eat the \u003ca href=\"http://www.dailygazette.com/weblogs/food-forum/2009/apr/28/42809_poe/\">foods from Poe's era\u003c/a>, but bread and molasses is less than football festive, so let’s bring on the Poe puns!\u003c/p>\n\u003ch2>\u003cstrong>Edgar Allan Poe Super Bowl Menu\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>APPETIZERS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55481\" title=\"Heart in Hand. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\" alt=\"Heart in Hand. Photo: iStockphoto\" width=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Tell-Tale Artichoke Heart Spread\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 14 oz. can artichoke hearts in water, drained\u003c/li>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>1 cup grated Parmesan cheese\u003c/li>\n\u003cli>2 cloves of garlic, minced or chopped\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>Dash of Tabasco sauce\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat oven to 350° F.\u003c/p>\n\u003cp>Mash drained artichoke hearts. Mix all ingredients together and put into a glass or ceramic baking dish. Bake until brown on top, about 25-30 minutes.\u003c/p>\n\u003cp>Serve with Melba toast crackers, slices of French bread, or hide under the floorboards until you can no longer stand \"the beating of his hideous heart!\"\u003c/p>\n\u003cp>\u003cem>Recipe from my mother, Gretchen Vander Weide, who shares a birthday with Edgar Allan Poe.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Avocado Pit and the Pendulum Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ripe avocados\u003c/li>\n\u003cli>2 cloves minced garlic\u003c/li>\n\u003cli>6 sliced scallions, white and pale green parts only\u003c/li>\n\u003cli>1 jalapeno, minced\u003c/li>\n\u003cli>Juice from half a lemon\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPut all ingredients in a bowl and mash together with the back of a fork until well combined. Taste for seasoning, add more salt or lemon juice if needed.\u003c/p>\n\u003cp>Serve with tortilla chips or spread on the ropes that bind you for the rats to eat off and set you free.\u003c/p>\n\u003cp>\u003cstrong>MAINS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Annabel Leek Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 leeks\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>2 onions, finely chopped\u003c/li>\n\u003cli>1 quart good chicken stock\u003c/li>\n\u003cli>salt and freshly ground pepper\u003c/li>\n\u003cli>7 cups milk\u003c/li>\n\u003cli>1 potato, cooked and mashed\u003c/li>\n\u003cli>1/4 pound cooked ham, chopped\u003c/li>\n\u003cli>1/2 cup light cream\u003c/li>\n\u003cli>finely chopped parsley, to serve\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim and wash the leeks, leaving some of the green. Slice thinly. Melt the butter in a large pan and sauté the leeks and onions until soft. Add stock and seasoning, bring to a boil and simmer for 15 minutes.\u003c/p>\n\u003cp>Mix the milk and mashed potato together and stir into the broth. Return to a boil and leave to thicken. Remove from the heat and stir in the ham and cream. Return to the heat but do not allow to boil. Serve sprinkled with parsley.\u003c/p>\n\u003cp>\u003cem>Potato-Leek Soup recipe from \u003ca href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDMQFjAA&url=http%3A%2F%2Fwww.amazon.com%2FThe-Two-Ladies-Full-Throttle%2Fdp%2F0609604236&ei=B0EAUZLRIOS7igL3u4GwDw&usg=AFQjCNE4UdwsAbW5C50fd8CE6HlmpJQ44Q&bvm=bv.41248874,d.cGE\">The Two Fat Ladies Full Throttle, Clarkson Potter, 1996\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Purloin of Lamb Letter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 lamb loin chops\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat broiler.\u003c/p>\n\u003cp>Salt and pepper each side of the lamb chops and put on broiler pan. Broil for 3-5 minutes on each side. Keep it bloody.\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The Masque of the Red Death By Chocolate Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup (1 stick) butter, plus some for buttering the molds\u003c/li>\n\u003cli>4 squares (4 ounces) bittersweet chocolate, preferably Valrhona\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>2 teaspoons flour, plus more for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.\u003c/p>\n\u003cp>Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.\u003c/p>\n\u003cp>Butter and lightly flour four 4-ounce molds, custard cubs, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)\u003c/p>\n\u003cp>Preheat the oven to 450°. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.\u003c/p>\n\u003cp>Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.\u003c/p>\n\u003cp>\u003cem>Warm, Soft Chocolate Cake recipe from \u003ca href=\"http://www.amazon.com/Jean-Georges-Cooking-Home-Four-Star-Chef/dp/076790155X\">Jean-George: Cooking at Home with a Four-Star Chef\u003c/a> by Jean-George Vongerichten\u003c/em>\u003c/p>\n\u003cp>And if you don’t find chocolate to be the Black Cat’s meow, consider a few pints of \"The Fall of the House of Usherbert\" from \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>.\u003c/p>\n\u003cp>(I’d dearly love to suggest, \"Murders in the Rhubarb Morgue\" but it’s sadly out of season.)\u003c/p>\n\u003cfigure id=\"attachment_55482\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\">\u003cimg class=\"size-full wp-image-55482\" title=\"Sherry Wine Cellar. Photo: iStockPhoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\" alt=\"Sherry Wine Cellar. Photo: iStockPhoto\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sherry Wine Cellar.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that must be present at any Edgar Allan Poe Super Bowl feast is a prodigious amount of alcohol. For what to drink, nary a drop of Fino or Oloroso sherry will serve. No, you must get in a Cask of Amontillado, turn it into a Sherry Cobbler, and you shan't be sober.\u003c/p>\n\u003cp>Nevermore.\u003c/p>\n\u003cp>\u003cstrong>Sherry Cobbler\u003c/strong>\u003c/p>\n\u003cp>Use a large wineglass.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp powdered sugar\u003c/li>\n\u003cli>2 oz. club soda\u003c/li>\n\u003cli>3 oz Amontillado\u003c/li>\n\u003cli>1/2 tsp. Cointreau\u003c/li>\n\u003cli>Orange slices\u003c/li>\n\u003cli>Maraschino cherry\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nDissolve sugar with a little of the club soda. Fill chilled glass three-quarters full with cracked or crushed ice. Add sherry and remaining soda, stirring gently. Garnish with fruit, serve with two straws.\u003c/p>\n\u003cp>\u003cem>Recipe from \u003ca href=\"http://www.amazon.com/Ultimate-Z-Bar-Guide/dp/0767901975\">The Ultimate A-to-Z Bar Guide\u003c/a> by Sharon Tyler Herbst.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Go 49ers!\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_48283,bayareabites_55777' label='Alternate Margarita Recipes']\u003cbr>\nOne of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. \u003c/p>\n\u003cp>This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a \u003ca href=\"http://sxsw.com/\">SXSW\u003c/a> regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\">\u003cimg class=\"alignnone size-full wp-image-55246\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 cups of ice, more depending on desired thickness\u003c/li>\n\u003cli>1 cup tequila\u003c/li>\n\u003cli>1/2 cup Grand Marnier\u003c/li>\n\u003cli>5 limes\u003c/li>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 cup simple syrup\u003c/li>\n\u003cli>4 bottles of Corona beer, ice cold\u003c/li>\n\u003cli>1/3 cup coarse salt\u003c/li>\n\u003cli>More limes for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Place limes and the orange--which should be at room temperature--on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don't want to break them open, do it semi-gently. They'll feel like a semi-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.\u003c/p>\n\u003cp>2. Juice the limes and the orange in a large measuring cup, then add in the tequila, Grand Marnier, and simple syrup. Mix together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\">\u003cimg class=\"alignnone size-full wp-image-55243\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>3. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.\u003c/p>\n\u003cp>4. Add a heaping cup of ice to the blender and just enough of the margarita mixture so that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\">\u003cimg class=\"alignnone size-full wp-image-55244\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>5. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.\u003c/p>\n\u003cp>Now get that party started and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\">\u003cimg class=\"alignnone size-full wp-image-55245\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "One of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a SXSW regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOne of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. \u003c/p>\n\u003cp>This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a \u003ca href=\"http://sxsw.com/\">SXSW\u003c/a> regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\">\u003cimg class=\"alignnone size-full wp-image-55246\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 cups of ice, more depending on desired thickness\u003c/li>\n\u003cli>1 cup tequila\u003c/li>\n\u003cli>1/2 cup Grand Marnier\u003c/li>\n\u003cli>5 limes\u003c/li>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 cup simple syrup\u003c/li>\n\u003cli>4 bottles of Corona beer, ice cold\u003c/li>\n\u003cli>1/3 cup coarse salt\u003c/li>\n\u003cli>More limes for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Place limes and the orange--which should be at room temperature--on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don't want to break them open, do it semi-gently. They'll feel like a semi-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.\u003c/p>\n\u003cp>2. Juice the limes and the orange in a large measuring cup, then add in the tequila, Grand Marnier, and simple syrup. Mix together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\">\u003cimg class=\"alignnone size-full wp-image-55243\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>3. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.\u003c/p>\n\u003cp>4. Add a heaping cup of ice to the blender and just enough of the margarita mixture so that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\">\u003cimg class=\"alignnone size-full wp-image-55244\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>5. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.\u003c/p>\n\u003cp>Now get that party started and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\">\u003cimg class=\"alignnone size-full wp-image-55245\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Binge Drinking Among Women Is Both Dangerous And Overlooked",
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"content": "\u003cp>Post by Scott Hensley, \u003ca href=\"http://www.npr.org/blogs/health/2013/01/08/168875178/binge-drinking-is-common-yet-overlooked-in-women\">Shots at NPR Health News\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_14.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_54206\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking-300x168.jpg\" alt='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' title='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' width=\"300\" height=\"168\" class=\"size-medium wp-image-54206\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Binge drinking is something many people want to shrug off.\u003c/p>\n\u003cp>But officials at the Centers for Disease Control and Prevention say it's a public health problem that deserves more attention.\u003c/p>\n\u003cp>You might be tempted to think binge drinking is mainly an issue for men, but that's not the case. So the CDC is putting the spotlight on women's binge drinking, which it says is both dangerous and overlooked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About 13 percent of U.S. women go on drinking binges each month, says the CDC, citing \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm62e0108a1.htm?s_cid=mm62e0108a1_e\">survey data collected in 2011\u003c/a>. Among high school girls, the figure is around 20 percent.\u003c/p>\n\u003cp>Consuming four or more drinks in a single session is considered a binge for women, in case you were wondering. For men, five or more drinks define a binge.\u003c/p>\n\u003cp>All told, the CDC figures 14 million women in the U.S. binge drink. Those who binge, do it an average of about three times a month. And when they binge, they're drinking around six drinks each time. Most binge drinkers aren't dependent on alcohol, the CDC says.\u003c/p>\n\u003cp>Binge drinking is more common among non-Hispanic whites (a prevalence of 13 percent). And it becomes more common as household income rises. It's most frequent — at 16 percent — among women in households earning $75,000 or more a year.\u003c/p>\n\u003cp>The CDC says the harms from binge drinking, which run the gamut from preventable death to unintended pregnancy, can be curbed with greater awareness and thoughtful interventions.\u003c/p>\n\u003cp>Dr. Robert Brewer, head of the CDC's alcohol program, called the prevalence of binge drinking among women and girls \"alarming to see.\" But, he said in a statement Tuesday, there are \u003ca href=\"http://www.thecommunityguide.org/alcohol/index.html\">prevention strategies\u003c/a> that work, including restrictions on alcohol sales, and better screening and counseling.\u003c/p>\n\u003cp>A previous study found that college students (both male and female) who black out from drinking are the most likely to wind up in the \u003ca href=\"http://www.npr.org/blogs/health/2012/03/15/148676102/blackouts-predict-which-binge-drinking-students-will-end-up-in-ers\">emergency room\u003c/a>. Prevention efforts geared to them could pay particular dividends.\u003c/p>\n\u003cp>The CDC didn't explore why women binge drink. But some researchers place at least part of the blame on alcohol companies targeting women with advertising and new products.\u003c/p>\n\u003cp>\"Virginia Slims was the beginning of an increase in cigarette smoking for women,\" says \u003ca href=\"http://www.jhsph.edu/faculty/directory/profile/4686/Jernigan/David\">David Jernigan\u003c/a>, a specialist in alcohol policy at Johns Hopkins, tells NPR's Rob Stein. \"The equivalent in alcohol has been the rise of these products we call 'alcopops.' They're fruity, bubbly, brightly colored. On college campuses they're known as 'chick beer.' \"\u003c/p>\n\u003cp>Jernigan says these products are cheap, advertised widely and sold in many grocery and convenience stores, encouraging girls and young women to abuse alcohol.\u003c/p>\n\u003cp>The alcoholic beverage industry disputes all this. While the industry agrees that binge drinking is a problem, it says that drinking among teens is at an all-time low, and that there's no evidence the marketing of specific products plays any role in binge drinking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The U.S. Preventive Services Task Force, an influential group that sets guidelines for basic medical care, \u003ca href=\"http://www.uspreventiveservicestaskforce.org/3rduspstf/alcohol/alcomisrs.htm\">says that screening adults\u003c/a>, including pregnant women for alcohol misuse, makes sense. Even brief counseling sessions can help curtail risky drinking, the task force \u003ca href=\"http://www.npr.org/blogs/health/2012/09/25/161764546/mini-counseling-sessions-can-curb-problem-drinking\">concluded last year\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>About 13 percent of U.S. women go on drinking binges each month, says the CDC, citing \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm62e0108a1.htm?s_cid=mm62e0108a1_e\">survey data collected in 2011\u003c/a>. Among high school girls, the figure is around 20 percent.\u003c/p>\n\u003cp>Consuming four or more drinks in a single session is considered a binge for women, in case you were wondering. For men, five or more drinks define a binge.\u003c/p>\n\u003cp>All told, the CDC figures 14 million women in the U.S. binge drink. Those who binge, do it an average of about three times a month. And when they binge, they're drinking around six drinks each time. Most binge drinkers aren't dependent on alcohol, the CDC says.\u003c/p>\n\u003cp>Binge drinking is more common among non-Hispanic whites (a prevalence of 13 percent). And it becomes more common as household income rises. It's most frequent — at 16 percent — among women in households earning $75,000 or more a year.\u003c/p>\n\u003cp>The CDC says the harms from binge drinking, which run the gamut from preventable death to unintended pregnancy, can be curbed with greater awareness and thoughtful interventions.\u003c/p>\n\u003cp>Dr. Robert Brewer, head of the CDC's alcohol program, called the prevalence of binge drinking among women and girls \"alarming to see.\" But, he said in a statement Tuesday, there are \u003ca href=\"http://www.thecommunityguide.org/alcohol/index.html\">prevention strategies\u003c/a> that work, including restrictions on alcohol sales, and better screening and counseling.\u003c/p>\n\u003cp>A previous study found that college students (both male and female) who black out from drinking are the most likely to wind up in the \u003ca href=\"http://www.npr.org/blogs/health/2012/03/15/148676102/blackouts-predict-which-binge-drinking-students-will-end-up-in-ers\">emergency room\u003c/a>. Prevention efforts geared to them could pay particular dividends.\u003c/p>\n\u003cp>The CDC didn't explore why women binge drink. But some researchers place at least part of the blame on alcohol companies targeting women with advertising and new products.\u003c/p>\n\u003cp>\"Virginia Slims was the beginning of an increase in cigarette smoking for women,\" says \u003ca href=\"http://www.jhsph.edu/faculty/directory/profile/4686/Jernigan/David\">David Jernigan\u003c/a>, a specialist in alcohol policy at Johns Hopkins, tells NPR's Rob Stein. \"The equivalent in alcohol has been the rise of these products we call 'alcopops.' They're fruity, bubbly, brightly colored. On college campuses they're known as 'chick beer.' \"\u003c/p>\n\u003cp>Jernigan says these products are cheap, advertised widely and sold in many grocery and convenience stores, encouraging girls and young women to abuse alcohol.\u003c/p>\n\u003cp>The alcoholic beverage industry disputes all this. While the industry agrees that binge drinking is a problem, it says that drinking among teens is at an all-time low, and that there's no evidence the marketing of specific products plays any role in binge drinking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The U.S. Preventive Services Task Force, an influential group that sets guidelines for basic medical care, \u003ca href=\"http://www.uspreventiveservicestaskforce.org/3rduspstf/alcohol/alcomisrs.htm\">says that screening adults\u003c/a>, including pregnant women for alcohol misuse, makes sense. Even brief counseling sessions can help curtail risky drinking, the task force \u003ca href=\"http://www.npr.org/blogs/health/2012/09/25/161764546/mini-counseling-sessions-can-curb-problem-drinking\">concluded last year\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Absinthe Jellies: I Got Them from Tom",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Jellies.png\">\u003cimg class=\"alignleft size-medium wp-image-53422\" title=\"Absinthe Jellies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Jellies-300x300.png\" alt=\"Absinthe Jellies\" width=\"300\" height=\"300\">\u003c/a>I entered this joyous season with a couple of heart-chilling stories I wanted to share with the world and some fun recipes to match.\u003c/p>\n\u003cp>Unfortunately, the point driven home to me for the Holidays was that my capacity for coming up with interesting ideas is not always paired with the culinary talent for bringing them to fruition: the pot pie recipe I threw myself into wound up being thrown in the garbage, the Salted Carmelite nun candies I wanted to give out for Christmas looked warped and depressed in their nasty looking habits. I dare not go on. I will say that even my ability to fix myself a bowl of cereal with confidence was suspect.\u003c/p>\n\u003cp>It was enough to drive a person to drink.\u003c/p>\n\u003cp>Fortunately, I recalled the eternal wisdom of the great Maria von Trapp who once said to her flock, \"Wenn der Herr eine Tür schließt, irgendwo Er öffnet ein Fenster,\" which roughly translates (and I do mean roughly) to \"When the Lord closes the door on your edible nun idea, somewhere he opens a window.\"\u003c/p>\n\u003cp>As luck would have it, that window happened to shine a divine light upon my liquor shelf. Even more fortunate was the fact that I happened to be browsing the internet reading up on Tom Lehrer, the great mid-20th Century composer of such songs as \"Poisoning Pigeons in The Park\" and \"The Masochism Tango.\" It was if by some unseen force that I was willed to read the Wikipedia passage that mentioned Professor Lehrer's (spurious) claim to have invented the Jell-O shot as a way to circumvent alcohol restrictions while working at Los Alamos Labs in New Mexico.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, just like that, faith in my cooking abilities was restored like a Christmas miracle. Or maybe it was just the booze talking.\u003c/p>\n\u003cp>Whatever the case, it is thanks to Maria von Trapp, God, Tom Lehrer, and that bottle of absinthe collecting dust on my liquor shelf that I am able to bring you a recipe that is sure to please (and thoroughly sozzle) your loved ones, just in time for the Holidays.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Absinthe Jellies\u003c/strong>\u003c/p>\n\u003cp>These jellies are not for children, which is a good thing because in all likelihood, they would not like them. They are what they are, which is incredibly alcoholic. 110 proof. Please serve, suck, and chew them responsibly.\u003c/p>\n\u003cp>Makes enough to summon a legion of green fairies for you and all of your adult loved ones.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups of water\u003c/li>\n\u003cli>8 (1/4 ounce) packets of unflavored gelatin\u003c/li>\n\u003cli>1 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cups of absinthe\u003c/li>\n\u003cli>2 drops of green food coloring (this is not entirely necessary, but it does make them more appealing)\u003c/li>\n\u003cli>Plenty more granulated sugar for coating.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the water into a medium saucepan and sprinkle the gelatin evenly over the surface. Leave unmolested for about five minutes, until the gelatin softens. Add one cup of sugar and whisk to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Over low heat, stir the mixture with a rubber spatula, scraping down the sides of the pan as necessary until the sugar and gelatin are fully dissolved. It will take about 8 minutes to attain this state. Whatever you do, DO NOT BOIL. DO NOT EVEN SIMMER or the gelatin will not set properly and you will have wasted a lot of very expensive liquor, which is a crime in every state except Nevada.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove your pan of gelatin from the heat, add the absinthe and food coloring, then stir until all is well combined. If there is extra absinthe left in your absinthe bottle, wait until you have finished preparing this recipe until you drink it. Otherwise, I cannot claim responsibility for what happens.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place an 8x8\" Pyrex baking dish onto a small baking sheet or tray that will fit such a thing, then pour your gelatin into the Pyrex dish. Place in your refrigerator to allow the near-liquid goo to cool and firm-- at least 2 hours or, better yet, over night. There is no need to cover your gelatin unless you also have left items such as creamed herring or durian fruit uncovered in the same refrigerator.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To release your gelatin from its Pyrex confines, dip the container into hot water and (starting from the number one) count to the number seven. After you have wiped the bottom and sides of the Pyrex, place a small cutting board over the top of the container and quickly flip it upside down. The gelatin should now be released on its own recognizance. If it does not, repeat the t water trick and try again. Return the now-freed gelatin (still on the cutting board) to the refrigerator for a few minutes to the top and sides to re-firm themselves if necessary. Remove them only when you are ready to cut and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Butt-Plug.png\">\u003cimg class=\"alignright size-medium wp-image-53421\" title=\"Absinthe Butt Plug\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Butt-Plug-300x300.png\" alt=\"\" width=\"300\" height=\"300\">\u003c/a>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Slice the gelatin into any size you wish. If you have made the error of pouring some of the gelatin into an ice cream soda glass, thinking that it might make for an amusing Christmas Tree-like shape, think again. You will end up with something that looks like an advanced-level sex toy (see: photo on right). Small one-to-two bite squares are ideal and much less disturbing to friends and family.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli>When you have sliced the gelatin into cubes, roll them in sugar, shaking off the excess. Serve immediately* to people you would like to see very drunk. If you decide against rolling them in sugar, they will not weep, but remain miraculously stable. However, they won't be as sweet. Do with them what you will.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*When I say \"immediately,\" I mean \"immediately.\" These jellies are so laden with alcohol that the will begin to weep if left unattended without refrigeration which, coincidentally, is what the angels will do on your behalf if you eat too many of them. Should this occur (the weeping of the jellies, not the angels), re-roll them again in sugar before serving seconds.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Jellies.png\">\u003cimg class=\"alignleft size-medium wp-image-53422\" title=\"Absinthe Jellies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Jellies-300x300.png\" alt=\"Absinthe Jellies\" width=\"300\" height=\"300\">\u003c/a>I entered this joyous season with a couple of heart-chilling stories I wanted to share with the world and some fun recipes to match.\u003c/p>\n\u003cp>Unfortunately, the point driven home to me for the Holidays was that my capacity for coming up with interesting ideas is not always paired with the culinary talent for bringing them to fruition: the pot pie recipe I threw myself into wound up being thrown in the garbage, the Salted Carmelite nun candies I wanted to give out for Christmas looked warped and depressed in their nasty looking habits. I dare not go on. I will say that even my ability to fix myself a bowl of cereal with confidence was suspect.\u003c/p>\n\u003cp>It was enough to drive a person to drink.\u003c/p>\n\u003cp>Fortunately, I recalled the eternal wisdom of the great Maria von Trapp who once said to her flock, \"Wenn der Herr eine Tür schließt, irgendwo Er öffnet ein Fenster,\" which roughly translates (and I do mean roughly) to \"When the Lord closes the door on your edible nun idea, somewhere he opens a window.\"\u003c/p>\n\u003cp>As luck would have it, that window happened to shine a divine light upon my liquor shelf. Even more fortunate was the fact that I happened to be browsing the internet reading up on Tom Lehrer, the great mid-20th Century composer of such songs as \"Poisoning Pigeons in The Park\" and \"The Masochism Tango.\" It was if by some unseen force that I was willed to read the Wikipedia passage that mentioned Professor Lehrer's (spurious) claim to have invented the Jell-O shot as a way to circumvent alcohol restrictions while working at Los Alamos Labs in New Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, just like that, faith in my cooking abilities was restored like a Christmas miracle. Or maybe it was just the booze talking.\u003c/p>\n\u003cp>Whatever the case, it is thanks to Maria von Trapp, God, Tom Lehrer, and that bottle of absinthe collecting dust on my liquor shelf that I am able to bring you a recipe that is sure to please (and thoroughly sozzle) your loved ones, just in time for the Holidays.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Absinthe Jellies\u003c/strong>\u003c/p>\n\u003cp>These jellies are not for children, which is a good thing because in all likelihood, they would not like them. They are what they are, which is incredibly alcoholic. 110 proof. Please serve, suck, and chew them responsibly.\u003c/p>\n\u003cp>Makes enough to summon a legion of green fairies for you and all of your adult loved ones.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups of water\u003c/li>\n\u003cli>8 (1/4 ounce) packets of unflavored gelatin\u003c/li>\n\u003cli>1 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cups of absinthe\u003c/li>\n\u003cli>2 drops of green food coloring (this is not entirely necessary, but it does make them more appealing)\u003c/li>\n\u003cli>Plenty more granulated sugar for coating.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the water into a medium saucepan and sprinkle the gelatin evenly over the surface. Leave unmolested for about five minutes, until the gelatin softens. Add one cup of sugar and whisk to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Over low heat, stir the mixture with a rubber spatula, scraping down the sides of the pan as necessary until the sugar and gelatin are fully dissolved. It will take about 8 minutes to attain this state. Whatever you do, DO NOT BOIL. DO NOT EVEN SIMMER or the gelatin will not set properly and you will have wasted a lot of very expensive liquor, which is a crime in every state except Nevada.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove your pan of gelatin from the heat, add the absinthe and food coloring, then stir until all is well combined. If there is extra absinthe left in your absinthe bottle, wait until you have finished preparing this recipe until you drink it. Otherwise, I cannot claim responsibility for what happens.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place an 8x8\" Pyrex baking dish onto a small baking sheet or tray that will fit such a thing, then pour your gelatin into the Pyrex dish. Place in your refrigerator to allow the near-liquid goo to cool and firm-- at least 2 hours or, better yet, over night. There is no need to cover your gelatin unless you also have left items such as creamed herring or durian fruit uncovered in the same refrigerator.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To release your gelatin from its Pyrex confines, dip the container into hot water and (starting from the number one) count to the number seven. After you have wiped the bottom and sides of the Pyrex, place a small cutting board over the top of the container and quickly flip it upside down. The gelatin should now be released on its own recognizance. If it does not, repeat the t water trick and try again. Return the now-freed gelatin (still on the cutting board) to the refrigerator for a few minutes to the top and sides to re-firm themselves if necessary. Remove them only when you are ready to cut and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Butt-Plug.png\">\u003cimg class=\"alignright size-medium wp-image-53421\" title=\"Absinthe Butt Plug\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Butt-Plug-300x300.png\" alt=\"\" width=\"300\" height=\"300\">\u003c/a>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Slice the gelatin into any size you wish. If you have made the error of pouring some of the gelatin into an ice cream soda glass, thinking that it might make for an amusing Christmas Tree-like shape, think again. You will end up with something that looks like an advanced-level sex toy (see: photo on right). Small one-to-two bite squares are ideal and much less disturbing to friends and family.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli>When you have sliced the gelatin into cubes, roll them in sugar, shaking off the excess. Serve immediately* to people you would like to see very drunk. If you decide against rolling them in sugar, they will not weep, but remain miraculously stable. However, they won't be as sweet. Do with them what you will.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*When I say \"immediately,\" I mean \"immediately.\" These jellies are so laden with alcohol that the will begin to weep if left unattended without refrigeration which, coincidentally, is what the angels will do on your behalf if you eat too many of them. Should this occur (the weeping of the jellies, not the angels), re-roll them again in sugar before serving seconds.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cranberry & Rosemary White \"Christmas\" Sangria",
"title": "Cranberry & Rosemary White \"Christmas\" Sangria",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I love a seasonal sangria. The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. But please tell me what you think of it in the comment section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\">\u003cimg class=\"alignnone size-full wp-image-53242\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cranberry & Rosemary White Sangria\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 apples, granny smith and a braeburn\u003c/li>\n\u003cli>1 heaping cup of fresh cranberries\u003c/li>\n\u003cli>1 large sprig of fresh rosemary, extra for garnish\u003c/li>\n\u003cli>1 bottle of Pinot Grigio\u003c/li>\n\u003cli>1/2 cup of white grape juice\u003c/li>\n\u003cli>1/4 cup of sugar, more for garnish\u003c/li>\n\u003cli>1 can of club soda\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Sangria is a fairly simple recipe. It's pretty much chop, pour, stir, get drunk, and wake up next to someone you don't know. The real work is in the wine selection and choosing which fruit to use. It is Christmas time so I was craving a cranberry sangria. In fact, I been craving cranberries all month. Did you see my \u003ca title=\"Boozy & Baked Cranberry Sauce\" href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy Cranberries\u003c/a> or the \u003ca title=\"Roasted Cranberry & Brie Grilled Cheese\" href=\"http://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/\">Cranberry Grilled Cheese\u003c/a> I made?\u003c/p>\n\u003cp>[contextly_sidebar id=\"duHPt43jfl77VsgTmVqrkYCFUJpDhmKG\"]2. You need to chop up the apples, I prefer them in small cubes so you can easily snack on them while enjoying your sangria, or as I like to call it...dinner. I mean, it has food in it so that counts, right?\u003c/p>\n\u003cp>3. I try to use good wine for my sangria. I am sure many winemakers would scoff at the suggestion but good wine makes good sangria. Crappy wine makes good sangria too, you just have to add a lot more to it. I prefer to let the wine shine through too. Oh, a little secret...the advantage to using good wine is that you can pour yourself a glass of it while assembling this recipe and it won't suck.\u003c/p>\n\u003cp>4. In a large pitcher, combine all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\">\u003cimg class=\"alignnone size-full wp-image-53240\" title=\"Cranberry Fruit Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\" alt=\"Cranberry Fruit Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>5. Mix it well, so that the sugar fully dissolves.\u003c/p>\n\u003cp>6. Place the pitcher in the refrigerator to chill. During this time the sugar will fully dissolve and the rosemary will infuse your sangria. If you are wondering why I chose rosemary for this, well, it's because I like my sangria's sweet. But I really dislike the sweetness to linger. So by adding rosemary, it kind of cuts the sweetness down on the finish making it much more enjoyable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\">\u003cimg class=\"alignnone size-full wp-image-53239\" title=\"Candied Rosemary\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\" alt=\"Candied Rosemary\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>7. While that chills, let's make the garnish for this drink. I am not really into fancy garnish, personally. And this is far from one. But it is a Christmas drink and I figured if the rosemary could look like it was covered in snow, how effing Martha Stewart is that? To do this, simple place about 1/2 cup of granulated sugar in a shallow bowl. Lightly wet the rosemary and then give it a good shake to remove any excess water. Then roll the sprigs in the sugar until they are coated as you please. Gorgeous, right?\u003c/p>\n\u003cp>8. Once the pitcher has chilled for about an hour, it should be ready to serve. How amazing does this look? I hope you tripled the recipe and please invite me over if you did!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\">\u003cimg class=\"alignnone size-full wp-image-53241\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\">\u003cimg class=\"alignnone size-full wp-image-53243\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Who doesn't love a seasonal sangria? The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love a seasonal sangria. The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. But please tell me what you think of it in the comment section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\">\u003cimg class=\"alignnone size-full wp-image-53242\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cranberry & Rosemary White Sangria\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 apples, granny smith and a braeburn\u003c/li>\n\u003cli>1 heaping cup of fresh cranberries\u003c/li>\n\u003cli>1 large sprig of fresh rosemary, extra for garnish\u003c/li>\n\u003cli>1 bottle of Pinot Grigio\u003c/li>\n\u003cli>1/2 cup of white grape juice\u003c/li>\n\u003cli>1/4 cup of sugar, more for garnish\u003c/li>\n\u003cli>1 can of club soda\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Sangria is a fairly simple recipe. It's pretty much chop, pour, stir, get drunk, and wake up next to someone you don't know. The real work is in the wine selection and choosing which fruit to use. It is Christmas time so I was craving a cranberry sangria. In fact, I been craving cranberries all month. Did you see my \u003ca title=\"Boozy & Baked Cranberry Sauce\" href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy Cranberries\u003c/a> or the \u003ca title=\"Roasted Cranberry & Brie Grilled Cheese\" href=\"http://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/\">Cranberry Grilled Cheese\u003c/a> I made?\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>2. You need to chop up the apples, I prefer them in small cubes so you can easily snack on them while enjoying your sangria, or as I like to call it...dinner. I mean, it has food in it so that counts, right?\u003c/p>\n\u003cp>3. I try to use good wine for my sangria. I am sure many winemakers would scoff at the suggestion but good wine makes good sangria. Crappy wine makes good sangria too, you just have to add a lot more to it. I prefer to let the wine shine through too. Oh, a little secret...the advantage to using good wine is that you can pour yourself a glass of it while assembling this recipe and it won't suck.\u003c/p>\n\u003cp>4. In a large pitcher, combine all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\">\u003cimg class=\"alignnone size-full wp-image-53240\" title=\"Cranberry Fruit Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\" alt=\"Cranberry Fruit Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>5. Mix it well, so that the sugar fully dissolves.\u003c/p>\n\u003cp>6. Place the pitcher in the refrigerator to chill. During this time the sugar will fully dissolve and the rosemary will infuse your sangria. If you are wondering why I chose rosemary for this, well, it's because I like my sangria's sweet. But I really dislike the sweetness to linger. So by adding rosemary, it kind of cuts the sweetness down on the finish making it much more enjoyable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\">\u003cimg class=\"alignnone size-full wp-image-53239\" title=\"Candied Rosemary\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\" alt=\"Candied Rosemary\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>7. While that chills, let's make the garnish for this drink. I am not really into fancy garnish, personally. And this is far from one. But it is a Christmas drink and I figured if the rosemary could look like it was covered in snow, how effing Martha Stewart is that? To do this, simple place about 1/2 cup of granulated sugar in a shallow bowl. Lightly wet the rosemary and then give it a good shake to remove any excess water. Then roll the sprigs in the sugar until they are coated as you please. Gorgeous, right?\u003c/p>\n\u003cp>8. Once the pitcher has chilled for about an hour, it should be ready to serve. How amazing does this look? I hope you tripled the recipe and please invite me over if you did!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\">\u003cimg class=\"alignnone size-full wp-image-53241\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\">\u003cimg class=\"alignnone size-full wp-image-53243\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Elixirs Made To Fight Malaria Still Shine On The Modern Bar",
"title": "Elixirs Made To Fight Malaria Still Shine On The Modern Bar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53155\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/martini.jpg\">\u003cimg class=\"size-full wp-image-53155\" title=\"Shaken with splash of malaria drug, please. The original James Bond martini is made with gin, vodka and Kina Lillet, a French aperitif wine flavored with a smidge of the anti-malaria drug quinine. Photo: Karen Castillo Farfan/NPR\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/martini.jpg\" alt=\"Shaken with splash of malaria drug, please. The original James Bond martini is made with gin, vodka and Kina Lillet, a French aperitif wine flavored with a smidge of the anti-malaria drug quinine. Photo: Karen Castillo Farfan/NPR\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaken with splash of malaria drug, please. The original James Bond martini is made with gin, vodka and Kina Lillet, a French aperitif wine flavored with a smidge of the anti-malaria drug quinine. Photo: Karen Castillo Farfan/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167488498/elixirs-made-to-fight-malaria-still-shine-on-the-modern-bar\">The Salt at NPR\u003c/a> (12/20/12)\u003c/p>\n\u003cp>This week, our colleagues over at the Shots blog have been talking a lot about malaria. And, here at The Salt, that got us thinking about one thing: gin and tonics.\u003c/p>\n\u003cp>As you probably know, tonic is simply carbonated water mixed with quinine, a bitter compound that just happens to cure a malaria infection, albeit not so well.\u003c/p>\n\u003cp>Turns out, gin and tonics aren't the only drinks with ties to the feverish disease. If you're sipping an absinthe cocktail or an Italian aperitif this holiday season, chances are you're also imbibing a bit of \u003ca href=\"http://www.npr.org/blogs/health/2012/12/13/167188333/herbs-and-empires-a-brief-animated-history-of-malaria-drugs\">malaria's history\u003c/a>.\u003c/p>\n\u003cp>Many modern day liqueurs like Campari and Pimm's contain quinine. And absinthe –- that anise-flavored spirit with a nasty reputation –- also has a history with malaria.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Absinthe gets its bitter flavor and alleged psychedelic properties from wormwood, a shrub that's been around since the dinosaurs. Coincidentally, the most \u003ca href=\"http://www.npr.org/blogs/health/2012/12/18/167440130/a-view-from-the-ground-thailand-battles-drug-resistant-malaria\">powerful malaria drug\u003c/a> we have today also comes from a type of wormwood found in China. More on that later.\u003c/p>\n\u003cfigure id=\"attachment_53157\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dubonnet.jpg\">\u003cimg class=\"size-full wp-image-53157\" title=\"Dubonnet is a French liqueur made wine, herbs and quinine. Joseph Dubonnet concocted the beverage as way to make troops take their malaria medication. Poster: Jules Chéret /Wikimedia Commons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dubonnet.jpg\" alt=\"Dubonnet is a French liqueur made wine, herbs and quinine. Joseph Dubonnet concocted the beverage as way to make troops take their malaria medication. Poster: Jules Chéret /Wikimedia Commons\" width=\"300\" height=\"433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dubonnet is a French liqueur made wine, herbs and quinine. Joseph Dubonnet concocted the beverage as way to make troops take their malaria medication. Poster: Jules Chéret /Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>So how in the heck did all these malaria drugs get mixed in with our mixology?\u003c/p>\n\u003cp>Let's start with the classic: quinine. The bitter compound comes from the bark of the \u003ca href=\"http://www.lib.cam.ac.uk/deptserv/rcs/cinchona.html\">cinchona tree\u003c/a> (pronounced sin-KO-neh) in the Andes Mountains of South America.\u003c/p>\n\u003cp>It's unknown who discovered the fever-curing properties of the cinchona bark, but \u003ca href=\"http://www.kew.org/collections/ecbot/collections/topic/cinchona/a-short-history-of-cinchona/index.html\">according\u003c/a> to the Kew Royalty Botanical Gardens, Jesuit missionaries figured it out by about 1650, and soon it became the front-line defense for malaria in Europe (which at the time was treated with all kinds of barbaric approaches, like limb amputations and bloodletting).\u003c/p>\n\u003cp>By the late 1800s, the Dutch were growing the cinchona tree on the island of Java in Indonesia to meet the high-demand for quinine back in Europe, where monks and pharmacists were using the bark to make medicinal tonics.\u003c/p>\n\u003cp>\"Herb liqueurs all started this way,\" says \u003ca href=\"http://www.amystewart.com/\">Amy Stewart\u003c/a>, the author of a forthcoming book, \u003cem>The Drunken Botanist\u003c/em>, and a specialist in horticulture.\u003c/p>\n\u003cp>\"Apothecaries would soak the herbs and wood in alcohol to extract out the active ingredients and preserve them,\" she tells The Salt. \"Then you add a little bit of sugar to make it taste better, and you have a liqueur.\"\u003c/p>\n\u003cp>Stewart says pharmacist and chemists were making concoctions like this for just about every ailment: stomach aches, constipation, kidney stones and even alcohol-induced liver failure.\u003c/p>\n\u003cp>For malaria, they'd simply add cinchona to the elixirs.\u003c/p>\n\u003cp>Some of these quinine-spiked liqueurs are still around today, and the malaria drug gives them a characteristic bitter flavor.\u003c/p>\n\u003cp>There's \u003ca href=\"http://www.nytimes.com/2012/05/09/dining/new-from-lillet-rose.html?_r=0\">Lillet\u003c/a>, a French aperitif that goes into James Bond's famous martini: \"Three parts of Gordon's gin to one part vodka and a half measure of Kina Lillet,\" he \u003ca href=\"http://www.youtube.com/watch?v=Vc7n7yyXWsU\">says\u003c/a> in \u003cem>Casino Royale\u003c/em>.\u003c/p>\n\u003cp>There's the Italian \u003ca href=\"http://tmagazine.blogs.nytimes.com/2010/04/21/case-study-cocchi-americano-waking-the-dead/\">Cocchi Americano\u003c/a>, which is an essential component of the Corpse Reviver, one of the first cocktails designed to cure a hangover.\u003c/p>\n\u003cp>And, then there's Dubonnet — a sweet, quinine-flavored aperitif \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/magazine/8159201.stm\">beloved\u003c/a> by both the Queen Mother and Queen Elizabeth II. And, in the movie \u003cem>The Way We Were\u003c/em>, Barbara Streisand drank Dubonnet over ice as Katie Morosky.\u003c/p>\n\u003cfigure id=\"attachment_53156\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/devil.jpg\">\u003cimg class=\"size-full wp-image-53156\" title=\"Often mistaken as an ad for absinthe, this 1906 poster actually promotes Maruin Quina, a French aperitif made with white wine infused with cherries, citrus and quinine. Painting by Leonetto Cappiello/Wikimedia Commons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/devil.jpg\" alt=\"Often mistaken as an ad for absinthe, this 1906 poster actually promotes Maruin Quina, a French aperitif made with white wine infused with cherries, citrus and quinine. Painting by Leonetto Cappiello/Wikimedia Commons\" width=\"300\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Often mistaken as an ad for absinthe, this 1906 poster actually promotes Maruin Quina, a French aperitif made with white wine infused with cherries, citrus and quinine. Painting by Leonetto Cappiello/Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Dubonnet also shares historical roots with the gin and tonic. They were both concocted as a way to get soldiers to take their malaria medication. Dubonnet helped French troops in North Africa get their quinine while British officers in India cut its bitter taste with gin, carbonated water and twist of lime.\u003c/p>\n\u003cp>So what about absinthe?\u003c/p>\n\u003cp>While Europeans and South Americans were messing around with cinchona and quinine, the Chinese had an even more powerful malaria drug up their sleeve --or should we say, in their tea cup.\u003c/p>\n\u003cp>According to a \u003ca href=\"According%20to%20a%20commentary%20in%20the%20British%20Journal%20of%20Clinical\">commentary\u003c/a> in the \u003cem>British Journal of Clinical Pharmacology, \u003c/em>traditional Chinese doctors have been treating malaria with a tea made from sweet wormwood, or qinghao, for thousands of years. They'd soak the shrub in water and then wring it out to extract the active ingredients.\u003c/p>\n\u003cp>\u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2012/01/17/health/for-intrigue-malaria-drug-artemisinin-gets-the-prize.html?pagewanted=all\">explained\u003c/a> earlier this year how this herbal remedy become a modern-day malaria drug.\u003c/p>\n\u003cp>In the 1960s, Chairman Mao wanted a magic bullet to stop malaria among his troops in North Vietnam. So he enlisted top scientists to find a new malaria drug from herbs used in traditional Chinese medicine.\u003c/p>\n\u003cp>It took 14 years and over 50 scientists, McNeil says, but finally the scientists isolated a potent anti-malarial compound from sweet wormwood. It's called artemisinin, and we still use it today.\u003c/p>\n\u003cp>But a note of caution — artemisinin isn't found in the European wormwood used in absinthe, so a drink of that liqueur wouldn't help with a malaria infection.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Many modern day liqueurs, like Campari and Pimm's, started off as 19th century medicinal tonics made to cure an array of ailments, including malaria. So if you're sipping a French aperitif or an absinth cocktail this holiday season, chances are you're also imbibing a bit of malaria history.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53155\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/martini.jpg\">\u003cimg class=\"size-full wp-image-53155\" title=\"Shaken with splash of malaria drug, please. The original James Bond martini is made with gin, vodka and Kina Lillet, a French aperitif wine flavored with a smidge of the anti-malaria drug quinine. Photo: Karen Castillo Farfan/NPR\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/martini.jpg\" alt=\"Shaken with splash of malaria drug, please. The original James Bond martini is made with gin, vodka and Kina Lillet, a French aperitif wine flavored with a smidge of the anti-malaria drug quinine. Photo: Karen Castillo Farfan/NPR\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaken with splash of malaria drug, please. The original James Bond martini is made with gin, vodka and Kina Lillet, a French aperitif wine flavored with a smidge of the anti-malaria drug quinine. Photo: Karen Castillo Farfan/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167488498/elixirs-made-to-fight-malaria-still-shine-on-the-modern-bar\">The Salt at NPR\u003c/a> (12/20/12)\u003c/p>\n\u003cp>This week, our colleagues over at the Shots blog have been talking a lot about malaria. And, here at The Salt, that got us thinking about one thing: gin and tonics.\u003c/p>\n\u003cp>As you probably know, tonic is simply carbonated water mixed with quinine, a bitter compound that just happens to cure a malaria infection, albeit not so well.\u003c/p>\n\u003cp>Turns out, gin and tonics aren't the only drinks with ties to the feverish disease. If you're sipping an absinthe cocktail or an Italian aperitif this holiday season, chances are you're also imbibing a bit of \u003ca href=\"http://www.npr.org/blogs/health/2012/12/13/167188333/herbs-and-empires-a-brief-animated-history-of-malaria-drugs\">malaria's history\u003c/a>.\u003c/p>\n\u003cp>Many modern day liqueurs like Campari and Pimm's contain quinine. And absinthe –- that anise-flavored spirit with a nasty reputation –- also has a history with malaria.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Absinthe gets its bitter flavor and alleged psychedelic properties from wormwood, a shrub that's been around since the dinosaurs. Coincidentally, the most \u003ca href=\"http://www.npr.org/blogs/health/2012/12/18/167440130/a-view-from-the-ground-thailand-battles-drug-resistant-malaria\">powerful malaria drug\u003c/a> we have today also comes from a type of wormwood found in China. More on that later.\u003c/p>\n\u003cfigure id=\"attachment_53157\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dubonnet.jpg\">\u003cimg class=\"size-full wp-image-53157\" title=\"Dubonnet is a French liqueur made wine, herbs and quinine. Joseph Dubonnet concocted the beverage as way to make troops take their malaria medication. Poster: Jules Chéret /Wikimedia Commons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dubonnet.jpg\" alt=\"Dubonnet is a French liqueur made wine, herbs and quinine. Joseph Dubonnet concocted the beverage as way to make troops take their malaria medication. Poster: Jules Chéret /Wikimedia Commons\" width=\"300\" height=\"433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dubonnet is a French liqueur made wine, herbs and quinine. Joseph Dubonnet concocted the beverage as way to make troops take their malaria medication. Poster: Jules Chéret /Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>So how in the heck did all these malaria drugs get mixed in with our mixology?\u003c/p>\n\u003cp>Let's start with the classic: quinine. The bitter compound comes from the bark of the \u003ca href=\"http://www.lib.cam.ac.uk/deptserv/rcs/cinchona.html\">cinchona tree\u003c/a> (pronounced sin-KO-neh) in the Andes Mountains of South America.\u003c/p>\n\u003cp>It's unknown who discovered the fever-curing properties of the cinchona bark, but \u003ca href=\"http://www.kew.org/collections/ecbot/collections/topic/cinchona/a-short-history-of-cinchona/index.html\">according\u003c/a> to the Kew Royalty Botanical Gardens, Jesuit missionaries figured it out by about 1650, and soon it became the front-line defense for malaria in Europe (which at the time was treated with all kinds of barbaric approaches, like limb amputations and bloodletting).\u003c/p>\n\u003cp>By the late 1800s, the Dutch were growing the cinchona tree on the island of Java in Indonesia to meet the high-demand for quinine back in Europe, where monks and pharmacists were using the bark to make medicinal tonics.\u003c/p>\n\u003cp>\"Herb liqueurs all started this way,\" says \u003ca href=\"http://www.amystewart.com/\">Amy Stewart\u003c/a>, the author of a forthcoming book, \u003cem>The Drunken Botanist\u003c/em>, and a specialist in horticulture.\u003c/p>\n\u003cp>\"Apothecaries would soak the herbs and wood in alcohol to extract out the active ingredients and preserve them,\" she tells The Salt. \"Then you add a little bit of sugar to make it taste better, and you have a liqueur.\"\u003c/p>\n\u003cp>Stewart says pharmacist and chemists were making concoctions like this for just about every ailment: stomach aches, constipation, kidney stones and even alcohol-induced liver failure.\u003c/p>\n\u003cp>For malaria, they'd simply add cinchona to the elixirs.\u003c/p>\n\u003cp>Some of these quinine-spiked liqueurs are still around today, and the malaria drug gives them a characteristic bitter flavor.\u003c/p>\n\u003cp>There's \u003ca href=\"http://www.nytimes.com/2012/05/09/dining/new-from-lillet-rose.html?_r=0\">Lillet\u003c/a>, a French aperitif that goes into James Bond's famous martini: \"Three parts of Gordon's gin to one part vodka and a half measure of Kina Lillet,\" he \u003ca href=\"http://www.youtube.com/watch?v=Vc7n7yyXWsU\">says\u003c/a> in \u003cem>Casino Royale\u003c/em>.\u003c/p>\n\u003cp>There's the Italian \u003ca href=\"http://tmagazine.blogs.nytimes.com/2010/04/21/case-study-cocchi-americano-waking-the-dead/\">Cocchi Americano\u003c/a>, which is an essential component of the Corpse Reviver, one of the first cocktails designed to cure a hangover.\u003c/p>\n\u003cp>And, then there's Dubonnet — a sweet, quinine-flavored aperitif \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/magazine/8159201.stm\">beloved\u003c/a> by both the Queen Mother and Queen Elizabeth II. And, in the movie \u003cem>The Way We Were\u003c/em>, Barbara Streisand drank Dubonnet over ice as Katie Morosky.\u003c/p>\n\u003cfigure id=\"attachment_53156\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/devil.jpg\">\u003cimg class=\"size-full wp-image-53156\" title=\"Often mistaken as an ad for absinthe, this 1906 poster actually promotes Maruin Quina, a French aperitif made with white wine infused with cherries, citrus and quinine. Painting by Leonetto Cappiello/Wikimedia Commons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/devil.jpg\" alt=\"Often mistaken as an ad for absinthe, this 1906 poster actually promotes Maruin Quina, a French aperitif made with white wine infused with cherries, citrus and quinine. Painting by Leonetto Cappiello/Wikimedia Commons\" width=\"300\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Often mistaken as an ad for absinthe, this 1906 poster actually promotes Maruin Quina, a French aperitif made with white wine infused with cherries, citrus and quinine. Painting by Leonetto Cappiello/Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Dubonnet also shares historical roots with the gin and tonic. They were both concocted as a way to get soldiers to take their malaria medication. Dubonnet helped French troops in North Africa get their quinine while British officers in India cut its bitter taste with gin, carbonated water and twist of lime.\u003c/p>\n\u003cp>So what about absinthe?\u003c/p>\n\u003cp>While Europeans and South Americans were messing around with cinchona and quinine, the Chinese had an even more powerful malaria drug up their sleeve --or should we say, in their tea cup.\u003c/p>\n\u003cp>According to a \u003ca href=\"According%20to%20a%20commentary%20in%20the%20British%20Journal%20of%20Clinical\">commentary\u003c/a> in the \u003cem>British Journal of Clinical Pharmacology, \u003c/em>traditional Chinese doctors have been treating malaria with a tea made from sweet wormwood, or qinghao, for thousands of years. They'd soak the shrub in water and then wring it out to extract the active ingredients.\u003c/p>\n\u003cp>\u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2012/01/17/health/for-intrigue-malaria-drug-artemisinin-gets-the-prize.html?pagewanted=all\">explained\u003c/a> earlier this year how this herbal remedy become a modern-day malaria drug.\u003c/p>\n\u003cp>In the 1960s, Chairman Mao wanted a magic bullet to stop malaria among his troops in North Vietnam. So he enlisted top scientists to find a new malaria drug from herbs used in traditional Chinese medicine.\u003c/p>\n\u003cp>It took 14 years and over 50 scientists, McNeil says, but finally the scientists isolated a potent anti-malarial compound from sweet wormwood. It's called artemisinin, and we still use it today.\u003c/p>\n\u003cp>But a note of caution — artemisinin isn't found in the European wormwood used in absinthe, so a drink of that liqueur wouldn't help with a malaria infection.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"",
"title": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Spicy Margarita with Jalapeño and Cilantro",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1306.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1306.jpg\" alt=\"Jalapeño and Cilantro Margarita\" title=\"Jalapeño and Cilantro Margarita\" width=\"500\" class=\"alignnone size-full wp-image-48288\">\u003c/a>\u003cbr>\n[aside postID='bayareabites_55238,bayareabites_55777' label='Alternate Margarita Recipes']\u003cbr>\nGarden inspired cocktails are simply one of my favorite things. And this margarita is no exception. It's not only spicy (thank you, jalapeños!) but the cilantro adds all these lovely citrus notes to it, while keeping it feeling fresh and crisp so you drink many more them than you should. Not that I know what that is like or anything!\u003c/p>\n\u003cp>I made this drink up at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/06/medlock-ames-century-old-biker-bar-turns-eco-friendly-tasting-room/\">Medlock Ames tasting room\u003c/a> while touring California's sustainable farms and wineries. If you haven't been, I suggest you check them out. Along with these wonderful cocktails, they also make some pretty great wine. Or you can just keep making their signature drinks at home, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash\u003c/a>. But only if you invite me over!\u003c/p>\n\u003cp>http://www.youtube.com/embed/mdpOA8xEwVc\u003c/p>\n\u003cul>\n\u003cli>4-5 pepper slices, serrano and jalapeño\u003c/li>\n\u003cli>Small handful of fresh cilantro\u003c/li>\n\u003cli>1/2 ounce of fresh squeezed lime juice\u003c/li>\n\u003cli>Dash of agave nectar\u003c/li>\n\u003cli>2 ounces of tequila\u003c/li>\n\u003cli>Soda water\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Salt for the glass\u003c/li>\n\u003cli>Jalapeño slices for garnish\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the pepper slices, cilantro, lime juice, agave and tequila to a pint glass. \u003c/p>\n\u003cp>Personally, I like the kick so I use about 7 pepper slices in my drink. If you do have an aversion to heat, just use one slice. That way you can still appreciate what a culinary masterpiece this drink is. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\" alt=\"Jalapeño Peppers\" width=\"500\" class=\"alignnone size-full wp-image-48285\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\" alt=\"Cilantro\" title=\"Cilantro\" width=\"500\" class=\"alignnone size-full wp-image-48286\">\u003c/a>\u003c/p>\n\u003cp>2. Add ice and shake the mixture thoroughly. \u003c/p>\n\u003cp>3. Serve in a salted high ball glass and top with soda water. \u003c/p>\n\u003cp>4. Garnish with a pepper slice and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\" alt=\"Jalapeño and Cilantro Margarita\" title=\"Jalapeño and Cilantro Margarita\" width=\"500\" class=\"alignnone size-full wp-image-48287\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nGarden inspired cocktails are simply one of my favorite things. And this margarita is no exception. It's not only spicy (thank you, jalapeños!) but the cilantro adds all these lovely citrus notes to it, while keeping it feeling fresh and crisp so you drink many more them than you should. Not that I know what that is like or anything!\u003c/p>\n\u003cp>I made this drink up at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/06/medlock-ames-century-old-biker-bar-turns-eco-friendly-tasting-room/\">Medlock Ames tasting room\u003c/a> while touring California's sustainable farms and wineries. If you haven't been, I suggest you check them out. Along with these wonderful cocktails, they also make some pretty great wine. Or you can just keep making their signature drinks at home, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash\u003c/a>. But only if you invite me over!\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mdpOA8xEwVc'\n title='//www.youtube.com/embed/mdpOA8xEwVc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cul>\n\u003cli>4-5 pepper slices, serrano and jalapeño\u003c/li>\n\u003cli>Small handful of fresh cilantro\u003c/li>\n\u003cli>1/2 ounce of fresh squeezed lime juice\u003c/li>\n\u003cli>Dash of agave nectar\u003c/li>\n\u003cli>2 ounces of tequila\u003c/li>\n\u003cli>Soda water\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Salt for the glass\u003c/li>\n\u003cli>Jalapeño slices for garnish\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the pepper slices, cilantro, lime juice, agave and tequila to a pint glass. \u003c/p>\n\u003cp>Personally, I like the kick so I use about 7 pepper slices in my drink. If you do have an aversion to heat, just use one slice. That way you can still appreciate what a culinary masterpiece this drink is. \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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\" alt=\"Jalapeño Peppers\" width=\"500\" class=\"alignnone size-full wp-image-48285\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\" alt=\"Cilantro\" title=\"Cilantro\" width=\"500\" class=\"alignnone size-full wp-image-48286\">\u003c/a>\u003c/p>\n\u003cp>2. Add ice and shake the mixture thoroughly. \u003c/p>\n\u003cp>3. Serve in a salted high ball glass and top with soda water. \u003c/p>\n\u003cp>4. Garnish with a pepper slice and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\" alt=\"Jalapeño and Cilantro Margarita\" title=\"Jalapeño and Cilantro Margarita\" width=\"500\" class=\"alignnone size-full wp-image-48287\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gifting an Epic Dinner in the Desert at Burning Man",
"title": "Gifting an Epic Dinner in the Desert at Burning Man",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">\u003cimg class=\"alignnone size-full wp-image-48412\" title=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-quarter-kristenlanum5601.jpg\" alt=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" width=\"560\" height=\"220\">\u003c/a>\u003cbr>\n\u003cem>Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: \u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">Kristen Lanum\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Listen to the KQEDNews radio version of this story. Brownie points if you can identify the music under the scorpion car bit!\u003cbr>\n [audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/BurningManLoca5l.mp3\"] \u003c/p>\n\u003cp>In just a few days, Black Rock City will rise from the baked earth in northern Nevada: the arrival point of a mass exodus from all over the world.\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/faq_what_is.html\">Burning Man\u003c/a> draws in all sorts of art installations designed to astound and delight. But for foodies, one of the top attractions is surely the \u003ca href=\"https://www.facebook.com/blackrockfrenchquarter/info\">Black Rock French Quarter\u003c/a>. There is a cocktail lounge, supper club, bakery, coffee roaster, gumbo cookery, beer brewery, and wine cellar.\u003c/p>\n\u003cp>“The first word that comes to mind is romance,” says Ari Schindler, the originator of the concept. Only two years in, he leads a gourmet army of some 300 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48414\" title=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns560.jpg\" alt=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" width=\"560\" height=\"372\">\u003c/a>\u003cbr>\n\u003cem>All signs are the Black Rock French Quarter will be open for sharing of gustatory delight when Burning Man 2012 begins on August 27. Photo: Blaine Ohigashi\u003c/em>\u003c/p>\n\u003cp>A few weeks ago in Sunland, north of Los Angeles, we caught up with about a dozen people constructing something akin to the Hollywood back lots of old -- a virtual neighborhood reminiscent of New Orleans. But these are bartenders and preschool administrators, preparing this New Orleans for easy shipping and assembly. Because what comes in to Burning Man must leave the way it came.\u003c/p>\n\u003cp>On “the playa” as festival goers like to call the place, no money changes hands, except for ice and coffee at Center Camp.\u003c/p>\n\u003cp>But this year, French Quarter organizers want to thank about 40 core volunteers in a big way, with a big dinner on August 29. Candi Achenbach, packing up silverware, explains the dinner “will be a gift to the leaders and the movers and the shakers that actually made the French Quarter and all of these other camps in our village happen.”\u003c/p>\n\u003cp>Naturally, the meal will take place in an art car built by Kirk Jellum and Kristen Ulmer at \u003ca href=\"http://mantisentertainment.com/\">Mantis Entertainment\u003c/a>. Shaped like a giant emperor scorpion, the car is set atop a boom truck. Hydraulic points make the limbs move and there's a seven gun flame thrower on the tail.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\">\u003cimg class=\"alignnone size-full wp-image-48405\" title=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\" alt=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>The venue for the \"thank you\" dinner. Fortunately for the chef -- and the servers -- this beast will not be moving during the course of the meal. Photo: Mantis Entertainment\u003c/em>\u003c/p>\n\u003cp>Achenbach’s eyes light up as she says “We’re going to put tables and elegant dinnerware on it and escort our guests on, and serve them what is looking like probably the most fantastical 12-course gourmet meal.”\u003c/p>\n\u003cp>It’s a given the dessert course will feature liquid nitrogen ice cream made on site, but beyond that, the menu is an open set of questions for the chef, Chris Prince, to answer.\u003c/p>\n\u003cp>At an undisclosed kitchen in San Francisco he muses, “One of the things that I think would be a lot of fun to do is to play on the theme of fire. That’s one of the central themes of Burning Man. You know, starting out with kindling, sparks, working your way up to fire and smoke, and then ending with embers and ash.”\u003c/p>\n\u003cp>Think red braised pork belly, “with Chinese long beans that have been cooked with fermented soy beans and chili sauce.”\u003c/p>\n\u003cp>Think white gazpacho “with a smoky element.”\u003c/p>\n\u003cp>Of course, at least one of the dishes \u003cem>has\u003c/em> to include date sugar -- a playful nod to playa sand -- “So you get that sweetness, that powdery texture, but also the flavor of dates.”\u003c/p>\n\u003cp>The cocktail pairings follow in a similar vein: a Wasabi Cucumber Gimlet, for instance -- and a Russian Caravan, with smoked tea, honey and bourbon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\">\u003cimg class=\"alignnone size-full wp-image-48406\" title=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\" alt=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>The Wasabi Cucumber Gimlet. Photo: Chris Prince\u003c/em>\u003c/p>\n\u003cp>Here’s one of his recipes.\u003c/p>\n\u003cp>\u003cstrong>Wasabi Cucumber Gimlet\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 oz gin\u003c/li>\n\u003cli>3/4 oz cucumber juice (see below)\u003c/li>\n\u003cli>1/4 oz lime juice\u003c/li>\n\u003cli>1/2 oz wasabi simple syrup (see below)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Shake all ingredients together and strain into a cocktail glass containing ice. Rub one or two thin slices of cucumber around the rim, then drop them into the glass.\u003c/li>\n\u003cli>For cucumber juice, puree a cucumber and press through a fine mesh sieve.\u003c/li>\n\u003cli>For wasabi simple syrup, combine 1/2 cup water, 1/2 cup granulated sugar, and 2 tsp wasabi powder. Shake and allow to set at least 4 hours before using.\u003c/li>\n\u003c/ul>\n\u003cp>Prince was the lead software engineer on Google Voice. He left a year ago to pursue other passions, including \u003ca href=\"http://www.lazybearsf.com/\">Lazy Bear\u003c/a>, an underground restaurant in San Francisco. He’s the kind of guy who relishes a logistical challenge. That said, the scorpion will NOT actually be moving during the course of the meal.\u003c/p>\n\u003cp>“I think we’re close enough to the impossible level that we don’t need it to be any more challenging,” Prince says.\u003c/p>\n\u003cp>However, the scorpion will be parked at some distance from the makeshift kitchen where the meal will be prepared. And the \u003ca href=\"http://blog.burningman.com/2012/08/playa-tips/its-a-dusty-one-folks/\">forecast calls for dust storms\u003c/a> -- for which Burning Man organizers recommend goggles, bandanas and baby wipes. The playa demands \u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/principles.html\">radical self-reliance\u003c/a> from those who dare to tread on its hot sands.\u003c/p>\n\u003cp>Prince’s right hand man in this endeavor will be his colleague at Lazy Bear, founding chef David Barzelay. “Chris and I have both done a fair bit of camping independently,” he says, “but I’ve certainly never tried to put on any kind of opulent meal in a camping situation.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48428\" title=\"David Barzelay and Chris Prince of Lazy Bear\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\" alt=\"David Barzelay and Chris Prince of Lazy Bear\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>David Barzelay and Chris Prince of Lazy Bear, an underground restaurant in San Francisco, signed up to deliver a multi-course \"thank you\" dinner to key volunteers with the Black Rock French Quarter. Photo: KQED/Rachael Myrow\u003cbr>\n\u003c/em>\u003cbr>\nThere \u003cem>will\u003c/em> be refrigeration, but the men intend to sidestep dishes that depend on urban niceties like boiling water or, say, a perfectly calibrated oven. Barzelay says “I think the tougher parts are going to be when we show up and somebody told us we had electricity and we don’t have electricity. Or when they told us we have a stove and they broke the stove getting off the truck. Things like that.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Just the same, Prince and Barzelay are in a state of anticipatory excitement to join the masses headed east -- slathered in sunscreen, lugging gallons of water with them -- ready to look with wide-eyed wonder upon the collective creative work of thousands of people. This will be their \u003ca href=\"http://burningman.com/first_timers/\">first Burning Man\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>Prince muses: “The scope of these things, for them to be carried to the middle of the desert, constructed in a small area over the course of a week, and then taken down, \u003ca href=\"http://survival.burningman.com/leave-no-trace/prepare-to-leave-no-trace/#.UDVWzKAbDAk\">leaving no trace\u003c/a> behind. That’s pretty magical to me.”\u003c/p>\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">\u003cimg class=\"alignnone size-full wp-image-48412\" title=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-quarter-kristenlanum5601.jpg\" alt=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" width=\"560\" height=\"220\">\u003c/a>\u003cbr>\n\u003cem>Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: \u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">Kristen Lanum\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Listen to the KQEDNews radio version of this story. Brownie points if you can identify the music under the scorpion car bit!\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>In just a few days, Black Rock City will rise from the baked earth in northern Nevada: the arrival point of a mass exodus from all over the world.\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/faq_what_is.html\">Burning Man\u003c/a> draws in all sorts of art installations designed to astound and delight. But for foodies, one of the top attractions is surely the \u003ca href=\"https://www.facebook.com/blackrockfrenchquarter/info\">Black Rock French Quarter\u003c/a>. There is a cocktail lounge, supper club, bakery, coffee roaster, gumbo cookery, beer brewery, and wine cellar.\u003c/p>\n\u003cp>“The first word that comes to mind is romance,” says Ari Schindler, the originator of the concept. Only two years in, he leads a gourmet army of some 300 people.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48414\" title=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns560.jpg\" alt=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" width=\"560\" height=\"372\">\u003c/a>\u003cbr>\n\u003cem>All signs are the Black Rock French Quarter will be open for sharing of gustatory delight when Burning Man 2012 begins on August 27. Photo: Blaine Ohigashi\u003c/em>\u003c/p>\n\u003cp>A few weeks ago in Sunland, north of Los Angeles, we caught up with about a dozen people constructing something akin to the Hollywood back lots of old -- a virtual neighborhood reminiscent of New Orleans. But these are bartenders and preschool administrators, preparing this New Orleans for easy shipping and assembly. Because what comes in to Burning Man must leave the way it came.\u003c/p>\n\u003cp>On “the playa” as festival goers like to call the place, no money changes hands, except for ice and coffee at Center Camp.\u003c/p>\n\u003cp>But this year, French Quarter organizers want to thank about 40 core volunteers in a big way, with a big dinner on August 29. Candi Achenbach, packing up silverware, explains the dinner “will be a gift to the leaders and the movers and the shakers that actually made the French Quarter and all of these other camps in our village happen.”\u003c/p>\n\u003cp>Naturally, the meal will take place in an art car built by Kirk Jellum and Kristen Ulmer at \u003ca href=\"http://mantisentertainment.com/\">Mantis Entertainment\u003c/a>. Shaped like a giant emperor scorpion, the car is set atop a boom truck. Hydraulic points make the limbs move and there's a seven gun flame thrower on the tail.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\">\u003cimg class=\"alignnone size-full wp-image-48405\" title=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\" alt=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>The venue for the \"thank you\" dinner. Fortunately for the chef -- and the servers -- this beast will not be moving during the course of the meal. Photo: Mantis Entertainment\u003c/em>\u003c/p>\n\u003cp>Achenbach’s eyes light up as she says “We’re going to put tables and elegant dinnerware on it and escort our guests on, and serve them what is looking like probably the most fantastical 12-course gourmet meal.”\u003c/p>\n\u003cp>It’s a given the dessert course will feature liquid nitrogen ice cream made on site, but beyond that, the menu is an open set of questions for the chef, Chris Prince, to answer.\u003c/p>\n\u003cp>At an undisclosed kitchen in San Francisco he muses, “One of the things that I think would be a lot of fun to do is to play on the theme of fire. That’s one of the central themes of Burning Man. You know, starting out with kindling, sparks, working your way up to fire and smoke, and then ending with embers and ash.”\u003c/p>\n\u003cp>Think red braised pork belly, “with Chinese long beans that have been cooked with fermented soy beans and chili sauce.”\u003c/p>\n\u003cp>Think white gazpacho “with a smoky element.”\u003c/p>\n\u003cp>Of course, at least one of the dishes \u003cem>has\u003c/em> to include date sugar -- a playful nod to playa sand -- “So you get that sweetness, that powdery texture, but also the flavor of dates.”\u003c/p>\n\u003cp>The cocktail pairings follow in a similar vein: a Wasabi Cucumber Gimlet, for instance -- and a Russian Caravan, with smoked tea, honey and bourbon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\">\u003cimg class=\"alignnone size-full wp-image-48406\" title=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\" alt=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>The Wasabi Cucumber Gimlet. Photo: Chris Prince\u003c/em>\u003c/p>\n\u003cp>Here’s one of his recipes.\u003c/p>\n\u003cp>\u003cstrong>Wasabi Cucumber Gimlet\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 oz gin\u003c/li>\n\u003cli>3/4 oz cucumber juice (see below)\u003c/li>\n\u003cli>1/4 oz lime juice\u003c/li>\n\u003cli>1/2 oz wasabi simple syrup (see below)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Shake all ingredients together and strain into a cocktail glass containing ice. Rub one or two thin slices of cucumber around the rim, then drop them into the glass.\u003c/li>\n\u003cli>For cucumber juice, puree a cucumber and press through a fine mesh sieve.\u003c/li>\n\u003cli>For wasabi simple syrup, combine 1/2 cup water, 1/2 cup granulated sugar, and 2 tsp wasabi powder. Shake and allow to set at least 4 hours before using.\u003c/li>\n\u003c/ul>\n\u003cp>Prince was the lead software engineer on Google Voice. He left a year ago to pursue other passions, including \u003ca href=\"http://www.lazybearsf.com/\">Lazy Bear\u003c/a>, an underground restaurant in San Francisco. He’s the kind of guy who relishes a logistical challenge. That said, the scorpion will NOT actually be moving during the course of the meal.\u003c/p>\n\u003cp>“I think we’re close enough to the impossible level that we don’t need it to be any more challenging,” Prince says.\u003c/p>\n\u003cp>However, the scorpion will be parked at some distance from the makeshift kitchen where the meal will be prepared. And the \u003ca href=\"http://blog.burningman.com/2012/08/playa-tips/its-a-dusty-one-folks/\">forecast calls for dust storms\u003c/a> -- for which Burning Man organizers recommend goggles, bandanas and baby wipes. The playa demands \u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/principles.html\">radical self-reliance\u003c/a> from those who dare to tread on its hot sands.\u003c/p>\n\u003cp>Prince’s right hand man in this endeavor will be his colleague at Lazy Bear, founding chef David Barzelay. “Chris and I have both done a fair bit of camping independently,” he says, “but I’ve certainly never tried to put on any kind of opulent meal in a camping situation.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48428\" title=\"David Barzelay and Chris Prince of Lazy Bear\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\" alt=\"David Barzelay and Chris Prince of Lazy Bear\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>David Barzelay and Chris Prince of Lazy Bear, an underground restaurant in San Francisco, signed up to deliver a multi-course \"thank you\" dinner to key volunteers with the Black Rock French Quarter. Photo: KQED/Rachael Myrow\u003cbr>\n\u003c/em>\u003cbr>\nThere \u003cem>will\u003c/em> be refrigeration, but the men intend to sidestep dishes that depend on urban niceties like boiling water or, say, a perfectly calibrated oven. Barzelay says “I think the tougher parts are going to be when we show up and somebody told us we had electricity and we don’t have electricity. Or when they told us we have a stove and they broke the stove getting off the truck. Things like that.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just the same, Prince and Barzelay are in a state of anticipatory excitement to join the masses headed east -- slathered in sunscreen, lugging gallons of water with them -- ready to look with wide-eyed wonder upon the collective creative work of thousands of people. This will be their \u003ca href=\"http://burningman.com/first_timers/\">first Burning Man\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>Prince muses: “The scope of these things, for them to be carried to the middle of the desert, constructed in a small area over the course of a week, and then taken down, \u003ca href=\"http://survival.burningman.com/leave-no-trace/prepare-to-leave-no-trace/#.UDVWzKAbDAk\">leaving no trace\u003c/a> behind. That’s pretty magical to me.”\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tropical Nostalgia: The Luau at the Tonga Room & Hurricane Bar",
"title": "Tropical Nostalgia: The Luau at the Tonga Room & Hurricane Bar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\" alt=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46218\">\u003c/a>\u003cbr>\n\u003cem>Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>The great thing about returning home to the San Francisco Bay area after a summer vacation, is not just that you’re returning to a great place, but it’s possible to stretch out the spirit of the trip through food. When I returned from Italy one summer, I assuaged my hunger at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php/\">Ferry Plaza Farmers' Market\u003c/a> with fresh figs and a porchetta sandwich. After coming back from India last summer, the pangs I felt for masala dosa were easily mollified at \u003ca href=\"http://dosasf.com/\">Dosa\u003c/a>. And this summer, I went to Hawaii for the first time, to the island of Maui for a week’s worth of warm tropical waters, star filled skies, Mai-Tais at sunset, and fresh seafood and kalua pork. So what to do upon returning to San Francisco to cure these post island blues? I headed to the luau at the \u003ca href=\"http://www.tongaroom.com/548/tonga-room-and-hurricane-bar-summer-luau\">Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>. \u003c/p>\n\u003cp>Admittedly, I did not go to a luau in Hawaii, as these looked like resort affairs that sat 700 people, which never bodes well for the food quality. However, there is a subtle yet important difference between touristy and kitsch. The Fairmont's \u003ca href=\"http://www.tongaroom.com/\">Tonga Room & Hurricane Bar\u003c/a> is a sort of surreal, Hollywood re-imagines Polynesia, and then tucks it into the basement of a luxury hotel in San Francisco. Which, in fact, it is. This room had once been The Terrace Room, site of a 75-foot indoor swimming pool built in 1929, where Olympic swimmers trained and Hollywood stars like Ronald Reagan and Helen Hayes swam laps. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\" alt=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-46215\">\u003c/a>\u003cbr>\n\u003cem>The floating boat on the \"lagoon\" in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Following World War II, when American soldiers returned from the South Pacific sporting tattoos and carrying carved totems and crafts, Polynesia became romantic, exotic, and the scowling totems of far off gods a little menacing, yet somehow sexy. And so tiki bars entered their golden era. In 1945, The Fairmont San Francisco hired Mel Melvin, a set director from Metro Goldwyn Mayer to lead the transformation of the Terrace Plunge into the Tonga Room. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Arriving at the Tonga Room, I was greeted with a synthetic lei, and then stepped into a huge, dark room sparkling with strands of multicolored lights, walls covered in tribal patterns, and in the middle of a swimming-pool-turned lagoon, a small boat sporting a deejay traveled back and forth. There were even sporadic tropical thunderstorms, complete with thunder and lightening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\" alt=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46216\">\u003c/a>\u003cbr>\n\u003cem>Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I met three friends there—two of them, having lived in Hawaii before, claimed it was their favorite bar in San Francisco. They were shocked I had never been to the Tonga Room. But for me, it was missing the magical elements of Hawaii. The warm breeze that wraps around you, the rainbows that appear just past the sugar cane field after a flash rain, the galaxies of stars, impossibly bright in the dark sky—in fact, the room actually made me sadder. So I had a Mai Tai. Rum is always a good drink for vacation nostalgia—mixed with a little fruit juice, it’s an instant taste of tropical. While it wasn’t made from Maui gold pineapple and Haleakala Rum, it wasn’t bad. And the little umbrella cheered me up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\" alt=\"Slicing pork for the luau. Photo: Marla Aufmuth\" title=\"Slicing pork for the luau. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46217\">\u003c/a>\u003cbr>\n\u003cem>Slicing pork for the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I’ve never been to a luau before, but I knew it involved pork. Many of the restaurants in Hawaii served “kalua” pork, which traditionally is a whole pig, slow roasted in an underground pit. Lo and behold, I rounded a corner and there was a whole pig--a huge one, with crispy skin, tender flesh, and a little bowl of pineapple chutney next to it. The buffet was Pacific Rim, with curried macaroni salad (which is a staple at plate shops in Hawaii), fried jasmine rice with pineapple, coconut and a bit of SPAM, and lemongrass-fennel crusted basa with yuzu cream. They also had touches of their traditional Chinese menu, like pork buns, spring rolls, and snap pea and oyster mushroom dumplings. I looked around at the tables full of diners—families, young couples, groups of friends, all wearing leis, sipping drinks garnished with pineapple and cherries and I wondered if they had honeymoons in Hawaii, had vacationed in Tahiti, done a tour of duty in the South Pacific, or just wanted to try something new. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\" alt=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" title=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46253\">\u003c/a>\u003cbr>\n\u003cem>Pacific Rim buffet at the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>A traditional South Pacific band started playing and beautiful hula dancers, hips in harmony, hands and arms swaying a melody, elevated the festive atmosphere. I started to appreciate this experience for what it was, not just try to recapture Hawaii. After all, San Francisco is a Pacific Rim, multicultural city. It’s a place of natural beauty, amazing food, and even a Tonga Room. I was sitting with friends who were talking about the next trip they wanted to take to the islands. But they claimed that they wouldn’t move back. Everyone agreed. Hawaii is a wonderful vacation, but we love living here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\" alt=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" title=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46219\">\u003c/a>\u003cbr>\n\u003cem>Dancers and band at the Tonga Room. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The next luau at The Tonga Room & Hurricane Bar is scheduled for October 31. The cost for this one was $55 per person with Happy Hour cocktail prices from 6:00pm to 9:00pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tongaroom.com\">The Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xjL1\">Map\u003c/a>\u003cbr>\n950 Mason Street\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 772-5278\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nWed - Thu: 5pm-11:30pm\u003cbr>\nFri - Sat: 5pm-12:30am\u003cbr>\nSun: 5pm-11:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tongaroom\">Tonga Room and Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/tongaroom\">@TongaRoom\u003c/a>\u003c/p>\n\n",
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"excerpt": "Maria Finn tries to keep the spirit of her Hawaiian vacation alive by attending a luau at the Fairmont Hotel's Tonga Room & Hurricane Bar.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\" alt=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46218\">\u003c/a>\u003cbr>\n\u003cem>Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>The great thing about returning home to the San Francisco Bay area after a summer vacation, is not just that you’re returning to a great place, but it’s possible to stretch out the spirit of the trip through food. When I returned from Italy one summer, I assuaged my hunger at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php/\">Ferry Plaza Farmers' Market\u003c/a> with fresh figs and a porchetta sandwich. After coming back from India last summer, the pangs I felt for masala dosa were easily mollified at \u003ca href=\"http://dosasf.com/\">Dosa\u003c/a>. And this summer, I went to Hawaii for the first time, to the island of Maui for a week’s worth of warm tropical waters, star filled skies, Mai-Tais at sunset, and fresh seafood and kalua pork. So what to do upon returning to San Francisco to cure these post island blues? I headed to the luau at the \u003ca href=\"http://www.tongaroom.com/548/tonga-room-and-hurricane-bar-summer-luau\">Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>. \u003c/p>\n\u003cp>Admittedly, I did not go to a luau in Hawaii, as these looked like resort affairs that sat 700 people, which never bodes well for the food quality. However, there is a subtle yet important difference between touristy and kitsch. The Fairmont's \u003ca href=\"http://www.tongaroom.com/\">Tonga Room & Hurricane Bar\u003c/a> is a sort of surreal, Hollywood re-imagines Polynesia, and then tucks it into the basement of a luxury hotel in San Francisco. Which, in fact, it is. This room had once been The Terrace Room, site of a 75-foot indoor swimming pool built in 1929, where Olympic swimmers trained and Hollywood stars like Ronald Reagan and Helen Hayes swam laps. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\" alt=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-46215\">\u003c/a>\u003cbr>\n\u003cem>The floating boat on the \"lagoon\" in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Following World War II, when American soldiers returned from the South Pacific sporting tattoos and carrying carved totems and crafts, Polynesia became romantic, exotic, and the scowling totems of far off gods a little menacing, yet somehow sexy. And so tiki bars entered their golden era. In 1945, The Fairmont San Francisco hired Mel Melvin, a set director from Metro Goldwyn Mayer to lead the transformation of the Terrace Plunge into the Tonga Room. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Arriving at the Tonga Room, I was greeted with a synthetic lei, and then stepped into a huge, dark room sparkling with strands of multicolored lights, walls covered in tribal patterns, and in the middle of a swimming-pool-turned lagoon, a small boat sporting a deejay traveled back and forth. There were even sporadic tropical thunderstorms, complete with thunder and lightening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\" alt=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46216\">\u003c/a>\u003cbr>\n\u003cem>Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I met three friends there—two of them, having lived in Hawaii before, claimed it was their favorite bar in San Francisco. They were shocked I had never been to the Tonga Room. But for me, it was missing the magical elements of Hawaii. The warm breeze that wraps around you, the rainbows that appear just past the sugar cane field after a flash rain, the galaxies of stars, impossibly bright in the dark sky—in fact, the room actually made me sadder. So I had a Mai Tai. Rum is always a good drink for vacation nostalgia—mixed with a little fruit juice, it’s an instant taste of tropical. While it wasn’t made from Maui gold pineapple and Haleakala Rum, it wasn’t bad. And the little umbrella cheered me up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\" alt=\"Slicing pork for the luau. Photo: Marla Aufmuth\" title=\"Slicing pork for the luau. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46217\">\u003c/a>\u003cbr>\n\u003cem>Slicing pork for the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I’ve never been to a luau before, but I knew it involved pork. Many of the restaurants in Hawaii served “kalua” pork, which traditionally is a whole pig, slow roasted in an underground pit. Lo and behold, I rounded a corner and there was a whole pig--a huge one, with crispy skin, tender flesh, and a little bowl of pineapple chutney next to it. The buffet was Pacific Rim, with curried macaroni salad (which is a staple at plate shops in Hawaii), fried jasmine rice with pineapple, coconut and a bit of SPAM, and lemongrass-fennel crusted basa with yuzu cream. They also had touches of their traditional Chinese menu, like pork buns, spring rolls, and snap pea and oyster mushroom dumplings. I looked around at the tables full of diners—families, young couples, groups of friends, all wearing leis, sipping drinks garnished with pineapple and cherries and I wondered if they had honeymoons in Hawaii, had vacationed in Tahiti, done a tour of duty in the South Pacific, or just wanted to try something new. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\" alt=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" title=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46253\">\u003c/a>\u003cbr>\n\u003cem>Pacific Rim buffet at the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>A traditional South Pacific band started playing and beautiful hula dancers, hips in harmony, hands and arms swaying a melody, elevated the festive atmosphere. I started to appreciate this experience for what it was, not just try to recapture Hawaii. After all, San Francisco is a Pacific Rim, multicultural city. It’s a place of natural beauty, amazing food, and even a Tonga Room. I was sitting with friends who were talking about the next trip they wanted to take to the islands. But they claimed that they wouldn’t move back. Everyone agreed. Hawaii is a wonderful vacation, but we love living here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\" alt=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" title=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46219\">\u003c/a>\u003cbr>\n\u003cem>Dancers and band at the Tonga Room. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The next luau at The Tonga Room & Hurricane Bar is scheduled for October 31. The cost for this one was $55 per person with Happy Hour cocktail prices from 6:00pm to 9:00pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tongaroom.com\">The Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xjL1\">Map\u003c/a>\u003cbr>\n950 Mason Street\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 772-5278\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nWed - Thu: 5pm-11:30pm\u003cbr>\nFri - Sat: 5pm-12:30am\u003cbr>\nSun: 5pm-11:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tongaroom\">Tonga Room and Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/tongaroom\">@TongaRoom\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
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