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"bio": "Maria Finn lives on a floating houseboat in Sausalito, where she grows a rooftop container garden, despite the salty winds. She’s the author of the book, \u003ca href=\"http://www.bookpassage.com/book/9780789320278\">“A Little Piece of Earth, How to Grow Your Own Food in Small Spaces\u003c/a>” (Rizzoli, 2010), and the memoir, \u003ca href=\"http://www.bookpassage.com/book/9781565125179\">“Hold Me Tight and Tango Me Home”\u003c/a> (Algonquin Books, 2010) , which is in development for a television series with Fox Studios. Her novel-in-progress, “Sea Legs and Fish Nets,” loosely based on her experiences working on an all female fishing boat in Alaska, is a finalist for the Pen/Bellwether Prize, founded by Barbara Kingsolver for novels that address issues of social justice. She writes for Sunset Magazine, Afar Magazine, The Wall Street Journal, and many other publications. Visit her website at \u003ca href=\"http://www.mariafinn.com/\">mariafinn.com\u003c/a> and follow her on Twitter \u003ca href=\"https://twitter.com/#!/mariafinn\">@mariafinn\u003c/a>.",
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"disqusTitle": "Mezcal Primer + Tasting Event in San Francisco",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\" alt=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" title=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-46038\">\u003c/a>Mezcal, the Mexican spirit distilled from agave, is popping up everywhere. Some of the Bay Area's top mixologists are using it; last year Mosto opened up as part of \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>' move into the Mission and features an extensive tequila and mezcal selection, while bars like Emeryville's \u003ca href=\"http://prizefighterbar.com/\">Prizefighter\u003c/a> and the Western Addition's \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a> each have fantastic selections. \u003c/p>\n\u003cp>A few months ago Susan Coss and I decided to launch \u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>, a blog devoted to artisanal mezcal. Susan had spent a considerable amount of time in Oaxaca and had an \u003ca href=\"http://mezcalistas.com/the-first-taste/\">early conversion experience\u003c/a> to mezcal. Mine came rather recently but I haven't stopped enjoying it since. As part of our general mission to explain and cover the world of artisanal mezcal we've held a number of \u003ca href=\"http://mezcalistas.com/category/tastings/\">informal tastings\u003c/a> but this July 25th we're taking the next step and throwing a \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">public tasting with San Francisco's The Bold Italic\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\" alt=\"Mezcal bottles. Photo: Susan Coss\" title=\"Mezcal bottles. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46024\">\u003c/a>\u003cbr>\n\u003cem>Mezcal bottles. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>At the event, we'll taste different types of mezcal, talk about how they're made and explain what you're tasting. We'll also be serving a cocktail to demonstrate how you can use it as a mixer and appetizers that will highlight its versatility as a food companion. In Mexico, many people drink mezcal or its cousin tequila with a meal, so food pairing is a particularly important part of the conversation. Now, to whet your whistle, here's a primer on the wonderful world of mezcal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\" alt=\"An agave cut. Photo: Susan Coss\" title=\"An agave cut. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46025\">\u003c/a>\u003cbr>\n\u003cem>An agave cut. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What Is Mezcal?\u003c/strong>\u003cbr>\nMezcal is the distillate of fermented agave juice. Mezcal producers cut the leaves off agave plants, harvest the piná or \"pineapple\" heart of the agave, cook it underground, then ferment and distill it into a spirit that varies widely in alcoholic content but is usually about 40 percent and occasionally higher. Conventional wisdom in Mexico is that a mezcal needs to be at least 45 percent. You can \u003ca href=\"http://mezcalistas.com/a-really-really-basic-explanation-of-making-mezcal/\">take a look at the photo gallery we posted\u003c/a> to get a sense for how basic this process is. Contrary to all the glistening stainless steel production facilities that usually produce culinary goods, palenqueros (traditional mezcal makers) are out there chopping agave by hand, building fires in pits to roast them and pushing mules around in a circle to grind the pinás into a fermentable pulp.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\" alt=\"A mezcal still. Photo: Susan Coss\" title=\"A mezcal still. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46023\">\u003c/a>\u003cbr>\n\u003cem>A mezcal still. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What Does It Taste Like? \u003c/strong>\u003cbr>\nThe variety of flavors in different mezcals, which can be distilled from various types of domesticated or wild agave, is one of the pleasures of the drink. Generally, what they share is a degree of smokiness and an agave flavor. How much and how it's highlighted depends on the maker's style, which can roughly be grouped into three strands. First, there's the very traditional mezcal, which fills the mouth with a viscous body and a forthright agave flavor that includes herbal and vegetal notes. Another traditional form puts alcohol in the spotlight with a higher degree of smoke. The third is the popular, contemporary form, generally lower in alcohol, lighter in body and lighter on the smokiness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\" alt=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" title=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46026\">\u003c/a>\u003cbr>\n\u003cem>Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Is It Different? \u003c/strong>\u003cbr>\nAside from taste, mezcals are severely limited in quantity since it takes so long for agave plants to grow (5-7 years for the domesticated espadin, as long as 12-17 years for the wild varieties) and because much of the production is still done in small batches. Nor are the agaves completely domesticated like the blue agave used for tequila, so source material is always an issue. Palenqueros are frequently inheritors of long family traditions. Each palenquero brings his own idea to the mix: espadin, silvestres, blends, high alcohol, heavy body, viscous, flavor variation. \u003c/p>\n\u003cp>Like many traditional distillates, palenqueros add things to their products. The most notable is a style called pechuga, where they add a turkey or chicken breast, sometimes even a rabbit, to the distillation process. It sounds almost impossible, but the meat adds an ethereal tone to these mezcals. Try one and you may never look back even if your wallet complains: Pechugas are extremely limited in production and therefore quite expensive. Then there are the fruit, herb and nut infused varieties. We have yet to see one of these commercially available in the U.S. but should you see one in Mexico give it a try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\" alt=\"The roasting pit at Fidencio. Photo: Susan Coss\" title=\"The roasting pit at Fidencio. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46027\">\u003c/a>\u003cbr>\n\u003cem>The roasting pit at Fidencio. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Tequila Question\u003c/strong>\u003cbr>\nTequila and mezcal are frequently mentioned in the same breath. Technically, any agave distillate is a mezcal, so mezcal drinkers love to point out that tequila is just another mezcal. Tequila drinkers love to point out that while all tequilas are mezcals, not all mezcals are tequilas. The main difference is that tequila’s production is very well-defined while mezcal allows much more flexibility to its makers. In the wine world it’s the difference between a well-defined appellation like Cotes du Rhone and an amorphous one like Vin du Pays.\u003c/p>\n\u003cp>Tequila has to be made almost entirely of a single type of agave, blue agave aka Agave tequiliana Weber, produced in a very limited geographical area dominated by the state of Jalisco in Western Mexico, and is roasted above ground in steam ovens or autoclaves. Mezcal can be made from 27 types of agave though generally from the Espadin. It is produced in seven states centered in Oaxaca and roasted however the maker wants -- generally underground. \u003c/p>\n\u003cp>The way tequila and mezcals are roasted produces one of the major taste differences. Mezcals tend to pick up a distinct smoky flavor from their direct contact with burning wood while tequilas rarely have a hint of it. The fact that mezcal can be made from so many varieties of agave means that you can find single-agave mezcals of wildly different taste sensations, especially the wild or silvestres agaves which contribute a veritable constellation of flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\" alt=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" title=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-46029\">\u003c/a>\u003cbr>\n\u003cem>A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>There's your introduction to mezcal. For more information and to experience mezcal \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">come to our tasting\u003c/a> and \u003ca href=\"http://mezcalistas.com/\">follow our blog\u003c/a>. We're planning to have many more tastings and we aim to keep you up-to-date on the world of mezcal. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mezcalistas\">@mezcalistas\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mezcalistas/114725788657288\">Mezcalistas\u003c/a>\u003c/p>\n\n",
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"excerpt": "Local SF mezcal blog Mezcalistas and The Bold Italic are hosting a mezcal tasting July 25th to bring the renown Mexican spirit to the United States. In anticipation here's a quick run down of what you need to know about mezcal including the tequila connection and a resolution of some lingering myths. ",
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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/mezcalistas300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\" alt=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" title=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-46038\">\u003c/a>Mezcal, the Mexican spirit distilled from agave, is popping up everywhere. Some of the Bay Area's top mixologists are using it; last year Mosto opened up as part of \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>' move into the Mission and features an extensive tequila and mezcal selection, while bars like Emeryville's \u003ca href=\"http://prizefighterbar.com/\">Prizefighter\u003c/a> and the Western Addition's \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a> each have fantastic selections. \u003c/p>\n\u003cp>A few months ago Susan Coss and I decided to launch \u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>, a blog devoted to artisanal mezcal. Susan had spent a considerable amount of time in Oaxaca and had an \u003ca href=\"http://mezcalistas.com/the-first-taste/\">early conversion experience\u003c/a> to mezcal. Mine came rather recently but I haven't stopped enjoying it since. As part of our general mission to explain and cover the world of artisanal mezcal we've held a number of \u003ca href=\"http://mezcalistas.com/category/tastings/\">informal tastings\u003c/a> but this July 25th we're taking the next step and throwing a \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">public tasting with San Francisco's The Bold Italic\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\" alt=\"Mezcal bottles. Photo: Susan Coss\" title=\"Mezcal bottles. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46024\">\u003c/a>\u003cbr>\n\u003cem>Mezcal bottles. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>At the event, we'll taste different types of mezcal, talk about how they're made and explain what you're tasting. We'll also be serving a cocktail to demonstrate how you can use it as a mixer and appetizers that will highlight its versatility as a food companion. In Mexico, many people drink mezcal or its cousin tequila with a meal, so food pairing is a particularly important part of the conversation. Now, to whet your whistle, here's a primer on the wonderful world of mezcal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\" alt=\"An agave cut. Photo: Susan Coss\" title=\"An agave cut. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46025\">\u003c/a>\u003cbr>\n\u003cem>An agave cut. Photo: Susan Coss\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>What Is Mezcal?\u003c/strong>\u003cbr>\nMezcal is the distillate of fermented agave juice. Mezcal producers cut the leaves off agave plants, harvest the piná or \"pineapple\" heart of the agave, cook it underground, then ferment and distill it into a spirit that varies widely in alcoholic content but is usually about 40 percent and occasionally higher. Conventional wisdom in Mexico is that a mezcal needs to be at least 45 percent. You can \u003ca href=\"http://mezcalistas.com/a-really-really-basic-explanation-of-making-mezcal/\">take a look at the photo gallery we posted\u003c/a> to get a sense for how basic this process is. Contrary to all the glistening stainless steel production facilities that usually produce culinary goods, palenqueros (traditional mezcal makers) are out there chopping agave by hand, building fires in pits to roast them and pushing mules around in a circle to grind the pinás into a fermentable pulp.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\" alt=\"A mezcal still. Photo: Susan Coss\" title=\"A mezcal still. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46023\">\u003c/a>\u003cbr>\n\u003cem>A mezcal still. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What Does It Taste Like? \u003c/strong>\u003cbr>\nThe variety of flavors in different mezcals, which can be distilled from various types of domesticated or wild agave, is one of the pleasures of the drink. Generally, what they share is a degree of smokiness and an agave flavor. How much and how it's highlighted depends on the maker's style, which can roughly be grouped into three strands. First, there's the very traditional mezcal, which fills the mouth with a viscous body and a forthright agave flavor that includes herbal and vegetal notes. Another traditional form puts alcohol in the spotlight with a higher degree of smoke. The third is the popular, contemporary form, generally lower in alcohol, lighter in body and lighter on the smokiness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\" alt=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" title=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46026\">\u003c/a>\u003cbr>\n\u003cem>Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Is It Different? \u003c/strong>\u003cbr>\nAside from taste, mezcals are severely limited in quantity since it takes so long for agave plants to grow (5-7 years for the domesticated espadin, as long as 12-17 years for the wild varieties) and because much of the production is still done in small batches. Nor are the agaves completely domesticated like the blue agave used for tequila, so source material is always an issue. Palenqueros are frequently inheritors of long family traditions. Each palenquero brings his own idea to the mix: espadin, silvestres, blends, high alcohol, heavy body, viscous, flavor variation. \u003c/p>\n\u003cp>Like many traditional distillates, palenqueros add things to their products. The most notable is a style called pechuga, where they add a turkey or chicken breast, sometimes even a rabbit, to the distillation process. It sounds almost impossible, but the meat adds an ethereal tone to these mezcals. Try one and you may never look back even if your wallet complains: Pechugas are extremely limited in production and therefore quite expensive. Then there are the fruit, herb and nut infused varieties. We have yet to see one of these commercially available in the U.S. but should you see one in Mexico give it a try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\" alt=\"The roasting pit at Fidencio. Photo: Susan Coss\" title=\"The roasting pit at Fidencio. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46027\">\u003c/a>\u003cbr>\n\u003cem>The roasting pit at Fidencio. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Tequila Question\u003c/strong>\u003cbr>\nTequila and mezcal are frequently mentioned in the same breath. Technically, any agave distillate is a mezcal, so mezcal drinkers love to point out that tequila is just another mezcal. Tequila drinkers love to point out that while all tequilas are mezcals, not all mezcals are tequilas. The main difference is that tequila’s production is very well-defined while mezcal allows much more flexibility to its makers. In the wine world it’s the difference between a well-defined appellation like Cotes du Rhone and an amorphous one like Vin du Pays.\u003c/p>\n\u003cp>Tequila has to be made almost entirely of a single type of agave, blue agave aka Agave tequiliana Weber, produced in a very limited geographical area dominated by the state of Jalisco in Western Mexico, and is roasted above ground in steam ovens or autoclaves. Mezcal can be made from 27 types of agave though generally from the Espadin. It is produced in seven states centered in Oaxaca and roasted however the maker wants -- generally underground. \u003c/p>\n\u003cp>The way tequila and mezcals are roasted produces one of the major taste differences. Mezcals tend to pick up a distinct smoky flavor from their direct contact with burning wood while tequilas rarely have a hint of it. The fact that mezcal can be made from so many varieties of agave means that you can find single-agave mezcals of wildly different taste sensations, especially the wild or silvestres agaves which contribute a veritable constellation of flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\" alt=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" title=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-46029\">\u003c/a>\u003cbr>\n\u003cem>A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>There's your introduction to mezcal. For more information and to experience mezcal \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">come to our tasting\u003c/a> and \u003ca href=\"http://mezcalistas.com/\">follow our blog\u003c/a>. We're planning to have many more tastings and we aim to keep you up-to-date on the world of mezcal. \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://mezcalistas.com/\">Mezcalistas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mezcalistas\">@mezcalistas\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mezcalistas/114725788657288\">Mezcalistas\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Strawberry and Mint Mojito (Made with Beer)",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-main/\" rel=\"attachment wp-att-45791\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-main.png\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45791\">\u003c/a>\u003c/p>\n\u003cp>Looking for a fun twist on the classic mojito, well look no further! Unlike the last beer-inspired cocktail I made with \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a>--which was \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/27/liquid-pie-bourbon-and-berry-cocktail-made-with-beer/\">a mix of berries and bourbon\u003c/a>--this one is a much more traditional concoction. But don't let that fool ya!\u003c/p>\n\u003cp>Made with fresh strawberries, American blonde ale and agave nectar...this mojito is anything but ordinary. It's fresh, bright and bound to be a classic. But why blonde ale? As Ashley mentions in the video below, you can pretty much use beer in any cocktail recipe which calls for club soda. And a blonde ale is just bright enough to pair with a mojito and not over power it. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Blonde Brewjito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/77j12eFj8sA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>1 fresh strawberry\u003c/li>\n\u003cli>5 mint leaves\u003c/li>\n\u003cli>1/2 ounce lemon juice\u003c/li>\n\u003cli>1/4 ounce agave nectar\u003c/li>\n\u003cli>1 1/2 ounce rum\u003c/li>\n\u003cli>5 ounces blonde ale\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Quarter the strawberry. Assuming you aren't drinking alone, I suggest you do a few. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/strawberries-lemon-mint/\" rel=\"attachment wp-att-45794\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/strawberries-lemon-mint.jpg\" alt=\"Strawberries, Lemont and Mint\" title=\"Strawberries, Lemont and Mint\" width=\"500\" class=\"alignnone size-full wp-image-45794\">\u003c/a>\u003c/p>\n\u003cp>2. Combine the strawberries, mint, lemon juice and agave nectar. \u003c/p>\n\u003cp>3. Muddle the ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-muddle/\" rel=\"attachment wp-att-45793\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-muddle.png\" alt=\"Muddling Strawberries, Mint, Lemon\" title=\"Muddling Strawberries, Mint, Lemon\" width=\"500\" class=\"alignnone size-full wp-image-45793\">\u003c/a>\u003c/p>\n\u003cp>4. Add the rum and ice, and shake well. \u003c/p>\n\u003cp>5. Serve and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito/\" rel=\"attachment wp-att-45792\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito.jpg\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45792\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-main/\" rel=\"attachment wp-att-45791\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-main.png\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45791\">\u003c/a>\u003c/p>\n\u003cp>Looking for a fun twist on the classic mojito, well look no further! Unlike the last beer-inspired cocktail I made with \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a>--which was \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/27/liquid-pie-bourbon-and-berry-cocktail-made-with-beer/\">a mix of berries and bourbon\u003c/a>--this one is a much more traditional concoction. But don't let that fool ya!\u003c/p>\n\u003cp>Made with fresh strawberries, American blonde ale and agave nectar...this mojito is anything but ordinary. It's fresh, bright and bound to be a classic. But why blonde ale? As Ashley mentions in the video below, you can pretty much use beer in any cocktail recipe which calls for club soda. And a blonde ale is just bright enough to pair with a mojito and not over power it. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Blonde Brewjito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/77j12eFj8sA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>1 fresh strawberry\u003c/li>\n\u003cli>5 mint leaves\u003c/li>\n\u003cli>1/2 ounce lemon juice\u003c/li>\n\u003cli>1/4 ounce agave nectar\u003c/li>\n\u003cli>1 1/2 ounce rum\u003c/li>\n\u003cli>5 ounces blonde ale\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Quarter the strawberry. Assuming you aren't drinking alone, I suggest you do a few. \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/2012/07/09/strawberry-and-mint-mojito-made-with-beer/strawberries-lemon-mint/\" rel=\"attachment wp-att-45794\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/strawberries-lemon-mint.jpg\" alt=\"Strawberries, Lemont and Mint\" title=\"Strawberries, Lemont and Mint\" width=\"500\" class=\"alignnone size-full wp-image-45794\">\u003c/a>\u003c/p>\n\u003cp>2. Combine the strawberries, mint, lemon juice and agave nectar. \u003c/p>\n\u003cp>3. Muddle the ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-muddle/\" rel=\"attachment wp-att-45793\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-muddle.png\" alt=\"Muddling Strawberries, Mint, Lemon\" title=\"Muddling Strawberries, Mint, Lemon\" width=\"500\" class=\"alignnone size-full wp-image-45793\">\u003c/a>\u003c/p>\n\u003cp>4. Add the rum and ice, and shake well. \u003c/p>\n\u003cp>5. Serve and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito/\" rel=\"attachment wp-att-45792\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito.jpg\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45792\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room",
"title": "Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\" alt=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" title=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45435\">\u003c/a>\u003cbr>\n\u003cem>Medlock Ames Tasting Room Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Tasting Room and Alexander Valley Bar\u003c/a>. This tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain vineyard. And just as they shout out the last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown on location. It's all too convenient, well...convenient, tasty and so very much appreciated. \u003c/p>\n\u003cp>As I have said before, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">they make some of the best Californian wine\u003c/a> you'll ever drink. So where to start? Well, if you can get your hands on it, I suggest their first vintage--a 2001 Merlot. It's like blackberry cobbler. And it's ready for drinking now, so do not cellar this wine. Another favorite of mine is their Rosé, and I say that as a non-Rosé fan. It proves that Ames Morison (the winemaker) is a genius. The wine tastes like a freshly picked organic strawberry. \u003c/p>\n\u003cp>Now, admittedly, having your tasting room separate from the vineyard kinda goes against a very established wine country paradigm. And at first, I confess, I did find it a bit strange. But Ames explains in the video below the very reason for that decision.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/3ds-XmXoxcg\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I visited the tasting room and bar a few months back while on a three week road trip in a borrowed Chevy Volt. Located at the intersection of Alexander Valley Road and Highway 128, the place has been a neighborhood fixture since the early 1900s when it was better known as the Alexander Valley Store and Bar. The bar part was added on during the '60s where it quickly became a favorite amongst the \u003ca href=\"http://www.youtube.com/watch?v=bvLpJod8nt0\">Easy Rider\u003c/a> crowd. And that history exists in more than just spirit at the new tasting location. \u003c/p>\n\u003cp>Reclaimed wood from the original structure has been reused throughout the property. The garden (which is organic but not certified) is a sea of citrus fruits, chili peppers, vegetables and herbs, such as pineapple sage and cilantro. No fancy imported olives or overpriced picnic-ware are found here. Just good wine and canned produce from the garden. And the place has been known to host a farmers market or two, as a bit of a throwback to the \"store\" it used to be. If anything, the seasonally inspired cocktails, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash cocktail,\u003c/a> are a great reason to visit! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45766\">\u003c/a>\u003c/p>\n\u003cp>With Medlock Ames, it's all about delivering a distinct sense of place. And I think that is why this annexed tasting room really works. The tasting room and bar follow many of the same tenets as the 400-acre vineyard located at Bell Mountain. The vineyard is certified organic, but the tasting room gardens are not. However, they are farmed in the exact same manner. The winery located at Bell Mountain is 100-percent solar powered and also happens to be a gravity flow system, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">benefits both the wine and their electricity bill\u003c/a>. I am telling you, this place is top notch when it comes to sustainability. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\" alt=\"Alexander Valley Bar Photo by Joe Fletcher\" title=\"Alexander Valley Bar Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45495\">\u003c/a>\u003cbr>\n\u003cem>Alexander Valley Bar Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>If you haven't been to Alexander Valley, I suggest you visit. This northern Sonoma region is what most of the area used to be like before those Napa-esque values started spilling over the county lines. It's extremely welcoming, homey and downright fun! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Alexander Valley Bar best captures this spirit. It's kinda like Cheers. And even if someone there doesn't know your name, it's just a matter of time. \u003c/p>\n\n",
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"excerpt": "In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic Medlock Ames Tasting Room and Alexander Valley Bar. The tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain ranch. And just as it's making its last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown at that very location.",
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"description": "In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic Medlock Ames Tasting Room and Alexander Valley Bar. The tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain ranch. And just as it's making its last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown at that very location.",
"title": "Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\" alt=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" title=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45435\">\u003c/a>\u003cbr>\n\u003cem>Medlock Ames Tasting Room Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Tasting Room and Alexander Valley Bar\u003c/a>. This tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain vineyard. And just as they shout out the last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown on location. It's all too convenient, well...convenient, tasty and so very much appreciated. \u003c/p>\n\u003cp>As I have said before, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">they make some of the best Californian wine\u003c/a> you'll ever drink. So where to start? Well, if you can get your hands on it, I suggest their first vintage--a 2001 Merlot. It's like blackberry cobbler. And it's ready for drinking now, so do not cellar this wine. Another favorite of mine is their Rosé, and I say that as a non-Rosé fan. It proves that Ames Morison (the winemaker) is a genius. The wine tastes like a freshly picked organic strawberry. \u003c/p>\n\u003cp>Now, admittedly, having your tasting room separate from the vineyard kinda goes against a very established wine country paradigm. And at first, I confess, I did find it a bit strange. But Ames explains in the video below the very reason for that decision.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/3ds-XmXoxcg\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I visited the tasting room and bar a few months back while on a three week road trip in a borrowed Chevy Volt. Located at the intersection of Alexander Valley Road and Highway 128, the place has been a neighborhood fixture since the early 1900s when it was better known as the Alexander Valley Store and Bar. The bar part was added on during the '60s where it quickly became a favorite amongst the \u003ca href=\"http://www.youtube.com/watch?v=bvLpJod8nt0\">Easy Rider\u003c/a> crowd. And that history exists in more than just spirit at the new tasting location. \u003c/p>\n\u003cp>Reclaimed wood from the original structure has been reused throughout the property. The garden (which is organic but not certified) is a sea of citrus fruits, chili peppers, vegetables and herbs, such as pineapple sage and cilantro. No fancy imported olives or overpriced picnic-ware are found here. Just good wine and canned produce from the garden. And the place has been known to host a farmers market or two, as a bit of a throwback to the \"store\" it used to be. If anything, the seasonally inspired cocktails, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash cocktail,\u003c/a> are a great reason to visit! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45766\">\u003c/a>\u003c/p>\n\u003cp>With Medlock Ames, it's all about delivering a distinct sense of place. And I think that is why this annexed tasting room really works. The tasting room and bar follow many of the same tenets as the 400-acre vineyard located at Bell Mountain. The vineyard is certified organic, but the tasting room gardens are not. However, they are farmed in the exact same manner. The winery located at Bell Mountain is 100-percent solar powered and also happens to be a gravity flow system, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">benefits both the wine and their electricity bill\u003c/a>. I am telling you, this place is top notch when it comes to sustainability. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\" alt=\"Alexander Valley Bar Photo by Joe Fletcher\" title=\"Alexander Valley Bar Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45495\">\u003c/a>\u003cbr>\n\u003cem>Alexander Valley Bar Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>If you haven't been to Alexander Valley, I suggest you visit. This northern Sonoma region is what most of the area used to be like before those Napa-esque values started spilling over the county lines. It's extremely welcoming, homey and downright fun! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Alexander Valley Bar best captures this spirit. It's kinda like Cheers. And even if someone there doesn't know your name, it's just a matter of time. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods",
"title": "SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n",
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"excerpt": "Mary Ladd reports on the history behind the SF Chefs food festival, which is celebrating its fourth year this summer with a bounty of dinners, tastings, classes, and cooking demos. SF Chefs is the brainchild of the Golden Gate Restaurant Association and celebrates our culinary community.",
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"description": "Mary Ladd reports on the history behind the SF Chefs food festival, which is celebrating its fourth year this summer with a bounty of dinners, tastings, classes, and cooking demos. SF Chefs is the brainchild of the Golden Gate Restaurant Association and celebrates our culinary community.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Liquid Pie: Bourbon and Berry Cocktail (Made with Beer)",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n",
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"excerpt": "Called \"Liquid Pie,\" this cocktail is a combination of bourbon, berries and beer. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. You'll swear it tastes like pie!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The girl & the fig's Lavender Mojito",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44265\">\u003c/a>\u003c/p>\n\u003cp>As I noted in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">my last post\u003c/a>, I'm fresh off a three week tour of California. Over that run I've put some 2,000 miles on a (borrowed) Chevy Volt all while visiting sustainable farms and food producers along the way. And what an honor it was. I spent time with some really amazing people including Sondra Bernstein and her crew from \u003ca href=\"http://www.thegirlandthefig.com/\">the girl & the fig\u003c/a>, \u003ca href=\"http://www.thefigcafe.com/\">the fig cafe\u003c/a> and \u003ca href=\"http://www.estate-sonoma.com/\">ESTATE\u003c/a>, all located in Sonoma Valley. \u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/figgirl\">Sondra\u003c/a> and her business partner Chef John Toulze have been defining Sonoma cuisine for over a decade now, and from the looks of it, they aren't planning to slow down anytime soon. This is probably best punctuated by their latest cookbook, \u003ca href=\"http://www.platsdujour.net\">Plats du Jour\u003c/a>-- though calling it simply a cookbook is a gross understatement. Sure, the book is filled with out-of-this-world recipes and mouth-watering photos but...it's the details about their journey creating a biodynamic farm that's truly fascinating. And this isn't just some vanity project, their plot shares land with \u003ca href=\"http://www.imagerywinery.com/\">Imagery Estate Winery\u003c/a>--a biodynamic vineyard located in Glen Ellen--and the little sister of \u003ca href=\"http://www.benziger.com/\">Benziger Family Winery\u003c/a>, this country's first certified biodynamic vineyard and winery. The Benziger family isn't just serious about biodynamics, they've pretty much defined it for generations to come. Patriarch \u003ca href=\"http://www.treehugger.com/green-food/benziger-60s-pot-farm-becomes-sonomas-first-certified-biodynamic-winery.html\">Mike Benziger\u003c/a> is really an agricultural genius. \u003c/p>\n\u003cp>Pictured below are Sondra and Chef John at the Imagery Estate farm. The beets that Sondra is holding made their way into a very tasty beet and carrot juice cocktail enjoyed by us later that day. But Sondra admits, they haven't gotten it all figured out just yet. This is a learning process. For example, the farm is booming with leeks at the moment and therefore, so is the menu at all three restaurants (oops!). Next time around they will pace out their plantings to better balance the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\" alt=\"Sondra Bernstein and Chef John Toulze\" title=\"Sondra Bernstein and Chef John Toulze\" width=\"500\" class=\"alignnone size-full wp-image-44266\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Biodynamic farming, in its simplest form, is a holistic approach to agriculture. It's kinda like extreme organics. The idea is to not just be green and avoid the \u003cem>bad stuff\u003c/em> like pesticides and herbicides, but to create a diversified and balanced ecosystem. For that reason, biodynamic farms always grow multiple crops and must include livestock. In fact, preparations are made using such things as fermented manure, minerals and herbs, which are then dispersed throughout the property to balance the farm's life force. And it's not just some hippy-dippy form of farming, I swear, these treatments are a true form of recycling of nutrients. A \u003ca href=\"http://en.wikipedia.org/wiki/Biodynamic_agriculture#cite_note-BARPP-10\">2011 report on biodynamics\u003c/a> found that, while usually resulting in lower yields, these farms had healthier soils and better energy efficiency with respect to production than conventional farms. Yes, and even better than organic farms! Astronomical influences are also of consideration, like the moon's effect on plant life. That is, the moon's phase is actually used to determine planting, cultivating and harvesting. \u003c/p>\n\u003cp>Benziger has a great \"food pyramid\" type \u003ca href=\"http://www.benziger.com/assets/client/File/images/08BD%20Pyramid.jpg\">diagram on biodynamics\u003c/a> that is worth checking out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\" alt=\"Biodynamically Grown Veggies\" title=\"Biodynamically Grown Veggies\" width=\"500\" class=\"alignnone size-full wp-image-44267\">\u003c/a>\u003c/p>\n\u003cp>I got to spend the whole day with Sondra and Chef John, farming, cooking, eating and drinking. What a rush! At our stop at the girl & the fig, we made this lovely Lavender Mojito. And you might have noticed, I kind of have a thing for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">lavender-inspired cocktails\u003c/a>. But before you can make the mojito, you have to make some lavender simply syrup. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\" alt=\"Lavender Simple Syrup\" title=\"Lavender Simple Syrup\" width=\"500\" class=\"alignnone size-full wp-image-44270\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Lavender Simple Syrup\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of water\u003c/li>\n\u003cli>1 cup of sugar\u003c/li>\n\u003cli>3 tablespoons culinary lavender\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Using a small sauce pot, bring the sugar, water and lavender to a boil.\u003c/li>\n\u003cli>Let simmer until the sugar is completely dissolved.\u003c/li>\n\u003cli>Let cool and strain out the lavender.\u003c/li>\n\u003cli>Store in the refrigerator for up to one month.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\" alt=\"Fresh Mint for the Mojito\" title=\"Fresh Mint for the Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44268\">\u003c/a>\u003c/p>\n\u003cp>Now on to the mojito recipe! We made this cocktail with fresh lavender from the garden. But I do apologize for the background noise in this video. This place is hustling, and the fact that we were able to film there at all was a treat. The place has always been busy but now that \u003ca href=\"http://images4.wikia.nocookie.net/__cb20120307005845/ladygaga/images/f/f8/2-26-12_The_Girl_and_the_Fig.jpg\">Lady Gaga has dined there\u003c/a> (at the very bar Sondra and I are sitting at) it's a complete madhouse. But still so worth a visit, just make a reservation if you can. \u003c/p>\n\u003cp>\u003cstrong>Lavender Mojito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/6bfuDxcXlMM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cocktails\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 ounces light rum\u003c/li>\n\u003cli>16–20 fresh mint leaves\u003c/li>\n\u003cli>Juice of 2 limes\u003c/li>\n\u003cli>2 ounces Lavender Simple Syrup\u003c/li>\n\u003cli>Club Soda\u003c/li>\n\u003cli>Lavender sprigs, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Add torn fresh mint leaves to a pint glass.\u003c/li>\n\u003cli>Add lime juice and lavender syrup and muddle the ingredients.\u003c/li>\n\u003cli>Add ice, the rum and give it a shake.\u003c/li>\n\u003cli>Top it off with the club soda and some fresh lavender.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44269\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This is just one of many garden-inspired recipes that Sondra's restaurants has to offer. Like that beet- and carrot-juice cocktail that's as beautiful as it is tasty. I also suggest their lavender crème brûlée. Stay tuned for more about Sondra and what she is up to here on Bay Area Bites!\u003c/p>\n\n",
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"excerpt": "A culinary staple of Sonoma County is Sondra Bernstein's the girl & the fig, which is why it was my pleasure to spend the day farming, cooking and eating with the self-proclaimed \"fig girl\" herself. This lovely and fresh Lavender Mojito is just one of the many cocktails we made using biodynamically farmed ingredients from their plot at Imagery Estate Winery, located in Glen Ellen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44265\">\u003c/a>\u003c/p>\n\u003cp>As I noted in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">my last post\u003c/a>, I'm fresh off a three week tour of California. Over that run I've put some 2,000 miles on a (borrowed) Chevy Volt all while visiting sustainable farms and food producers along the way. And what an honor it was. I spent time with some really amazing people including Sondra Bernstein and her crew from \u003ca href=\"http://www.thegirlandthefig.com/\">the girl & the fig\u003c/a>, \u003ca href=\"http://www.thefigcafe.com/\">the fig cafe\u003c/a> and \u003ca href=\"http://www.estate-sonoma.com/\">ESTATE\u003c/a>, all located in Sonoma Valley. \u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/figgirl\">Sondra\u003c/a> and her business partner Chef John Toulze have been defining Sonoma cuisine for over a decade now, and from the looks of it, they aren't planning to slow down anytime soon. This is probably best punctuated by their latest cookbook, \u003ca href=\"http://www.platsdujour.net\">Plats du Jour\u003c/a>-- though calling it simply a cookbook is a gross understatement. Sure, the book is filled with out-of-this-world recipes and mouth-watering photos but...it's the details about their journey creating a biodynamic farm that's truly fascinating. And this isn't just some vanity project, their plot shares land with \u003ca href=\"http://www.imagerywinery.com/\">Imagery Estate Winery\u003c/a>--a biodynamic vineyard located in Glen Ellen--and the little sister of \u003ca href=\"http://www.benziger.com/\">Benziger Family Winery\u003c/a>, this country's first certified biodynamic vineyard and winery. The Benziger family isn't just serious about biodynamics, they've pretty much defined it for generations to come. Patriarch \u003ca href=\"http://www.treehugger.com/green-food/benziger-60s-pot-farm-becomes-sonomas-first-certified-biodynamic-winery.html\">Mike Benziger\u003c/a> is really an agricultural genius. \u003c/p>\n\u003cp>Pictured below are Sondra and Chef John at the Imagery Estate farm. The beets that Sondra is holding made their way into a very tasty beet and carrot juice cocktail enjoyed by us later that day. But Sondra admits, they haven't gotten it all figured out just yet. This is a learning process. For example, the farm is booming with leeks at the moment and therefore, so is the menu at all three restaurants (oops!). Next time around they will pace out their plantings to better balance the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\" alt=\"Sondra Bernstein and Chef John Toulze\" title=\"Sondra Bernstein and Chef John Toulze\" width=\"500\" class=\"alignnone size-full wp-image-44266\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Biodynamic farming, in its simplest form, is a holistic approach to agriculture. It's kinda like extreme organics. The idea is to not just be green and avoid the \u003cem>bad stuff\u003c/em> like pesticides and herbicides, but to create a diversified and balanced ecosystem. For that reason, biodynamic farms always grow multiple crops and must include livestock. In fact, preparations are made using such things as fermented manure, minerals and herbs, which are then dispersed throughout the property to balance the farm's life force. And it's not just some hippy-dippy form of farming, I swear, these treatments are a true form of recycling of nutrients. A \u003ca href=\"http://en.wikipedia.org/wiki/Biodynamic_agriculture#cite_note-BARPP-10\">2011 report on biodynamics\u003c/a> found that, while usually resulting in lower yields, these farms had healthier soils and better energy efficiency with respect to production than conventional farms. Yes, and even better than organic farms! Astronomical influences are also of consideration, like the moon's effect on plant life. That is, the moon's phase is actually used to determine planting, cultivating and harvesting. \u003c/p>\n\u003cp>Benziger has a great \"food pyramid\" type \u003ca href=\"http://www.benziger.com/assets/client/File/images/08BD%20Pyramid.jpg\">diagram on biodynamics\u003c/a> that is worth checking out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\" alt=\"Biodynamically Grown Veggies\" title=\"Biodynamically Grown Veggies\" width=\"500\" class=\"alignnone size-full wp-image-44267\">\u003c/a>\u003c/p>\n\u003cp>I got to spend the whole day with Sondra and Chef John, farming, cooking, eating and drinking. What a rush! At our stop at the girl & the fig, we made this lovely Lavender Mojito. And you might have noticed, I kind of have a thing for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">lavender-inspired cocktails\u003c/a>. But before you can make the mojito, you have to make some lavender simply syrup. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\" alt=\"Lavender Simple Syrup\" title=\"Lavender Simple Syrup\" width=\"500\" class=\"alignnone size-full wp-image-44270\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Lavender Simple Syrup\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of water\u003c/li>\n\u003cli>1 cup of sugar\u003c/li>\n\u003cli>3 tablespoons culinary lavender\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Using a small sauce pot, bring the sugar, water and lavender to a boil.\u003c/li>\n\u003cli>Let simmer until the sugar is completely dissolved.\u003c/li>\n\u003cli>Let cool and strain out the lavender.\u003c/li>\n\u003cli>Store in the refrigerator for up to one month.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\" alt=\"Fresh Mint for the Mojito\" title=\"Fresh Mint for the Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44268\">\u003c/a>\u003c/p>\n\u003cp>Now on to the mojito recipe! We made this cocktail with fresh lavender from the garden. But I do apologize for the background noise in this video. This place is hustling, and the fact that we were able to film there at all was a treat. The place has always been busy but now that \u003ca href=\"http://images4.wikia.nocookie.net/__cb20120307005845/ladygaga/images/f/f8/2-26-12_The_Girl_and_the_Fig.jpg\">Lady Gaga has dined there\u003c/a> (at the very bar Sondra and I are sitting at) it's a complete madhouse. But still so worth a visit, just make a reservation if you can. \u003c/p>\n\u003cp>\u003cstrong>Lavender Mojito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/6bfuDxcXlMM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cocktails\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 ounces light rum\u003c/li>\n\u003cli>16–20 fresh mint leaves\u003c/li>\n\u003cli>Juice of 2 limes\u003c/li>\n\u003cli>2 ounces Lavender Simple Syrup\u003c/li>\n\u003cli>Club Soda\u003c/li>\n\u003cli>Lavender sprigs, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Add torn fresh mint leaves to a pint glass.\u003c/li>\n\u003cli>Add lime juice and lavender syrup and muddle the ingredients.\u003c/li>\n\u003cli>Add ice, the rum and give it a shake.\u003c/li>\n\u003cli>Top it off with the club soda and some fresh lavender.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44269\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This is just one of many garden-inspired recipes that Sondra's restaurants has to offer. Like that beet- and carrot-juice cocktail that's as beautiful as it is tasty. I also suggest their lavender crème brûlée. Stay tuned for more about Sondra and what she is up to here on Bay Area Bites!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Best first date spots in San Francisco, Marin, and Sonoma counties",
"title": "Best first date spots in San Francisco, Marin, and Sonoma counties",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\" alt=\"couples\" title=\"couples\" width=\"560\" height=\"500\" class=\"alignnone size-full wp-image-43979\">\u003c/a>\u003cbr>\n\u003cem>Photos: Pamela Palma\u003c/em>\u003c/p>\n\u003cp>Where's the best place to take a first date? From the romantically-lit and intimate to the no-pressure fun and casual spots, we've rounded up the best places in three counties to dine with someone you're just getting to know. Read on...\u003c/p>\n\u003cp>\u003ca href=\"http://laciccia.com/\">1) La Ciccia\u003c/a>, San Francisco (Noe Valley)\u003cbr>\nNot since \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> has an Italian restaurant, focused on a single region, captured the hearts of so many diners. Cozy and intimate, this Noe Valley eatery is where to go when you want to up the romance ante.\u003c/p>\n\u003cp>Focusing entirely on his native cuisine from Sardegna, chef Massimiliano Conti sticks to his roots with a rustic, seafood-focused menu and an impressive wine list that showcases the region’s interesting offerings like Cannonau and Vermentino. The octopus stew is a staple for many diners.\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">2) State Bird Provisions\u003c/a>, San Francisco (Lower Fillmore)\u003cbr>\nIf your date is into the Bay Area food scene go to State Bird Provisions, one of the coolest new spots where you are likely to see San Francisco chefs dining. What started off as a way for chefs Stuart Brioza and Nicole Krasinski, formerly of Rubicon, to deep-fry quail (California’s state bird) has developed into one of San Francisco’s most innovative menus. Some dishes are served Dim Sum style, others can be ordered, everything arrives at the whim of the kitchen, and it’s all delicious. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">3) The Ferry Building\u003c/a>, San Francisco (Embarcadero)\u003cbr>\nIt seems nearly impossible to have a boring date at a marketplace that offers so much. Try \u003ca href=\"http://www.ferrybuildingmarketplace.com/hog_island_oyster_company.php\">Hog Island Oyster Company\u003c/a> for a super social happy hour Monday through Thursday, or meet up on a Saturday morning for celebrity-chef-spotting at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">farmers’ market\u003c/a>. Grab a meat cone or a satisfying sandwich from \u003ca href=\"http://www.ferrybuildingmarketplace.com/boccalone_shop_page.php\">Boccalone\u003c/a> or a loaf of bread from \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme\u003c/a> and a wheel of Red Hawk from \u003ca href=\"http://www.ferrybuildingmarketplace.com/cowgirl_creamery.php\">Cowgirl Creamery\u003c/a> to make your own, then head to the dock to watch the boats pass by.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brazenheadsf.com/\">4) Brazen Head\u003c/a>, San Francisco (Marina)\u003cbr>\nOne of San Francisco's best late-night restaurants has flown under the radar since it opened in 1980. Belly up to the bar for a classic gin martini from a charming curmudgeon of a bartender and enjoy it with a plate of oysters and a spot-on French onion gratinee soup. A petite filet, some shrimp scampi, and the flattering dim light of the tiny dining room add up to romance galore. The best part? They serve dinner until 1am.\u003c/p>\n\u003cp>\u003ca href=\"http://barbocce.com/\">5) Bar Bocce\u003c/a>, Sausalito\u003cbr>\nThe newest addition to Sausalito’s tourist-friendly and locally-beloved food and wine scene is an idyllic spot for a first date. Watch the sun set over the harbor from any of the outdoor couches or tables surrounding the fire pit, or ignore the natural beauty in favor of athletics as you toss a bocce ball forward and a glass of wine back. Though the food is secondary to the setting and the innovative wine-cocktail list, Bar Bocce is absolutely worth a visit for a first date--even if it's just with a friend.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorellacaffe.com/\">6) Sorella Caffe\u003c/a>, Fairfax\u003cbr>\nClassically Fairfaxian-casual, Sorella Caffe has a skilled, low-key staff and solid Italian food with flair. Special touches like a live piano player, a round windowed dining room and a fireplace that makes diners feel as though they're enjoying their gorgonzola ravioli in a toasty, warm yurt. Sorella is a comfortable spot to get to know someone while enjoying a little whimsy-- a giant communal wheel of Parmesan cheese arrives as the menus do and diners are presented with a bowlful of gummy bears to dig through while perusing the dessert menu.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurantpicco.com/\">7) Picco\u003c/a>, Larkspur\u003cbr>\nLet's face it--you can't go wrong taking a date to ANY of \u003ca href=\"http://www.restaurantpicco.com/docs/picco_presskit.pdf\">Bruce Hill's\u003c/a> restaurants. \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>, \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, and \u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> are all excellent establishments on their own merits, but there's something about Picco that is so cozy and inviting that it's hard to imagine any first date that takes place here not being a success. After a dinner of Hill's made-to-order risotto of the day, paired with one of the restaurant's signature cocktails, take a stroll through downtown Larkspur to enjoy the fresh Marin air.\u003c/p>\n\u003cp>\u003ca href=\"http://www.underwoodgraton.com/\">8) Underwood\u003c/a>, Graton\u003cbr>\nSure, it's a drive from just about anywhere in Sonoma, Marin, or San Francisco Counties--unless you happen to be one of the 1900 people who live in Graton--but the Underwood Bar and Bistro is worth a trek of any distance to eat chef Matthew Greenbaum's food while sitting quietly amongst the wine country movers-and-shakers who come to their hometown restaurant for a little slice of sophistication. Sharing several small plates of tapas and some innovative cocktails like a \u003ca href=\"http://www.underwoodgraton.com/cocktail.pdf\">French Martini\u003c/a> is a great way to break the ice. And hey, if the date goes REALLY well, you can breakfast at Greenbaum's \u003ca href=\"http://willowwoodgraton.com/\">Willow Wood\u003c/a> across the street...the next morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">9) Scopa\u003c/a>, Healdsburg\u003cbr>\nIn a town where antiques and San Francisco Marina-district overflow comprise more of the population during the summertime than native Healdsburgers do, Scopa is a bastion of good, homey food with a hip atmosphere that caters to tourists and locals alike. Scopa is right on the town's central square, and a stroll around the grassy park and a little window-shopping while you wait for your table sets the tone for a casual yet intimate evening. Don't miss Nonna's chicken, a recipe handed down from NorCal local chef Ari Rosen's grandmother. A perfect mix of local and carefully-selected Italian wines are de rigeur. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.diavolapizzeria.com/\">10) Diavola\u003c/a>, Geyserville\u003cbr>\nThe more casual \"little brother\" of the former \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11795/r-i-p-santi/\">Santi\u003c/a> (R.I.P.), Geyserville's Diavola focuses on turning basic local ingredients into the most delicious pizza, pasta, and housemade salumi and sausages. In addition to a 'dine-at-the table' date, Diavola offers a plethora of options for a picnic date. Grab some homemade pickles and pate from the take-out case, and enjoy your meal outdoors with a bottle of local wine at any of the dozens of wineries within a 10-mile radius.\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/24/2012/05/couples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\" alt=\"couples\" title=\"couples\" width=\"560\" height=\"500\" class=\"alignnone size-full wp-image-43979\">\u003c/a>\u003cbr>\n\u003cem>Photos: Pamela Palma\u003c/em>\u003c/p>\n\u003cp>Where's the best place to take a first date? From the romantically-lit and intimate to the no-pressure fun and casual spots, we've rounded up the best places in three counties to dine with someone you're just getting to know. Read on...\u003c/p>\n\u003cp>\u003ca href=\"http://laciccia.com/\">1) La Ciccia\u003c/a>, San Francisco (Noe Valley)\u003cbr>\nNot since \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> has an Italian restaurant, focused on a single region, captured the hearts of so many diners. Cozy and intimate, this Noe Valley eatery is where to go when you want to up the romance ante.\u003c/p>\n\u003cp>Focusing entirely on his native cuisine from Sardegna, chef Massimiliano Conti sticks to his roots with a rustic, seafood-focused menu and an impressive wine list that showcases the region’s interesting offerings like Cannonau and Vermentino. The octopus stew is a staple for many diners.\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">2) State Bird Provisions\u003c/a>, San Francisco (Lower Fillmore)\u003cbr>\nIf your date is into the Bay Area food scene go to State Bird Provisions, one of the coolest new spots where you are likely to see San Francisco chefs dining. What started off as a way for chefs Stuart Brioza and Nicole Krasinski, formerly of Rubicon, to deep-fry quail (California’s state bird) has developed into one of San Francisco’s most innovative menus. Some dishes are served Dim Sum style, others can be ordered, everything arrives at the whim of the kitchen, and it’s all delicious. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">3) The Ferry Building\u003c/a>, San Francisco (Embarcadero)\u003cbr>\nIt seems nearly impossible to have a boring date at a marketplace that offers so much. Try \u003ca href=\"http://www.ferrybuildingmarketplace.com/hog_island_oyster_company.php\">Hog Island Oyster Company\u003c/a> for a super social happy hour Monday through Thursday, or meet up on a Saturday morning for celebrity-chef-spotting at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">farmers’ market\u003c/a>. Grab a meat cone or a satisfying sandwich from \u003ca href=\"http://www.ferrybuildingmarketplace.com/boccalone_shop_page.php\">Boccalone\u003c/a> or a loaf of bread from \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme\u003c/a> and a wheel of Red Hawk from \u003ca href=\"http://www.ferrybuildingmarketplace.com/cowgirl_creamery.php\">Cowgirl Creamery\u003c/a> to make your own, then head to the dock to watch the boats pass by.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brazenheadsf.com/\">4) Brazen Head\u003c/a>, San Francisco (Marina)\u003cbr>\nOne of San Francisco's best late-night restaurants has flown under the radar since it opened in 1980. Belly up to the bar for a classic gin martini from a charming curmudgeon of a bartender and enjoy it with a plate of oysters and a spot-on French onion gratinee soup. A petite filet, some shrimp scampi, and the flattering dim light of the tiny dining room add up to romance galore. The best part? They serve dinner until 1am.\u003c/p>\n\u003cp>\u003ca href=\"http://barbocce.com/\">5) Bar Bocce\u003c/a>, Sausalito\u003cbr>\nThe newest addition to Sausalito’s tourist-friendly and locally-beloved food and wine scene is an idyllic spot for a first date. Watch the sun set over the harbor from any of the outdoor couches or tables surrounding the fire pit, or ignore the natural beauty in favor of athletics as you toss a bocce ball forward and a glass of wine back. Though the food is secondary to the setting and the innovative wine-cocktail list, Bar Bocce is absolutely worth a visit for a first date--even if it's just with a friend.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorellacaffe.com/\">6) Sorella Caffe\u003c/a>, Fairfax\u003cbr>\nClassically Fairfaxian-casual, Sorella Caffe has a skilled, low-key staff and solid Italian food with flair. Special touches like a live piano player, a round windowed dining room and a fireplace that makes diners feel as though they're enjoying their gorgonzola ravioli in a toasty, warm yurt. Sorella is a comfortable spot to get to know someone while enjoying a little whimsy-- a giant communal wheel of Parmesan cheese arrives as the menus do and diners are presented with a bowlful of gummy bears to dig through while perusing the dessert menu.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurantpicco.com/\">7) Picco\u003c/a>, Larkspur\u003cbr>\nLet's face it--you can't go wrong taking a date to ANY of \u003ca href=\"http://www.restaurantpicco.com/docs/picco_presskit.pdf\">Bruce Hill's\u003c/a> restaurants. \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>, \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, and \u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> are all excellent establishments on their own merits, but there's something about Picco that is so cozy and inviting that it's hard to imagine any first date that takes place here not being a success. After a dinner of Hill's made-to-order risotto of the day, paired with one of the restaurant's signature cocktails, take a stroll through downtown Larkspur to enjoy the fresh Marin air.\u003c/p>\n\u003cp>\u003ca href=\"http://www.underwoodgraton.com/\">8) Underwood\u003c/a>, Graton\u003cbr>\nSure, it's a drive from just about anywhere in Sonoma, Marin, or San Francisco Counties--unless you happen to be one of the 1900 people who live in Graton--but the Underwood Bar and Bistro is worth a trek of any distance to eat chef Matthew Greenbaum's food while sitting quietly amongst the wine country movers-and-shakers who come to their hometown restaurant for a little slice of sophistication. Sharing several small plates of tapas and some innovative cocktails like a \u003ca href=\"http://www.underwoodgraton.com/cocktail.pdf\">French Martini\u003c/a> is a great way to break the ice. And hey, if the date goes REALLY well, you can breakfast at Greenbaum's \u003ca href=\"http://willowwoodgraton.com/\">Willow Wood\u003c/a> across the street...the next morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">9) Scopa\u003c/a>, Healdsburg\u003cbr>\nIn a town where antiques and San Francisco Marina-district overflow comprise more of the population during the summertime than native Healdsburgers do, Scopa is a bastion of good, homey food with a hip atmosphere that caters to tourists and locals alike. Scopa is right on the town's central square, and a stroll around the grassy park and a little window-shopping while you wait for your table sets the tone for a casual yet intimate evening. Don't miss Nonna's chicken, a recipe handed down from NorCal local chef Ari Rosen's grandmother. A perfect mix of local and carefully-selected Italian wines are de rigeur. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.diavolapizzeria.com/\">10) Diavola\u003c/a>, Geyserville\u003cbr>\nThe more casual \"little brother\" of the former \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11795/r-i-p-santi/\">Santi\u003c/a> (R.I.P.), Geyserville's Diavola focuses on turning basic local ingredients into the most delicious pizza, pasta, and housemade salumi and sausages. In addition to a 'dine-at-the table' date, Diavola offers a plethora of options for a picnic date. Grab some homemade pickles and pate from the take-out case, and enjoy your meal outdoors with a bottle of local wine at any of the dozens of wineries within a 10-mile radius.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating in Portland: A Weekend Away",
"title": "Eating in Portland: A Weekend Away",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\">\u003cimg class=\"alignnone size-full wp-image-43170\" title=\"Ace Hotel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\" alt=\"Ace Hotel\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\nIt was the kind of trip that sort of happens to you. The kind you don't plan for in advance or research what to see or do. The sort of trip where you ask your friends the night before what they've loved and just take it from there, knowing full well you can't do everything in less than two days time, but you may certainly try.\u003c/p>\n\u003cp>That's where we found ourselves last weekend: with an itch to get out of Dodge and check out Portland. We managed to find a relatively reasonable rate at \u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>, and were looking forward to a few days without computers -- roaming a new set of city streets with little agenda except ice cream, coffee, and curry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\">\u003cimg class=\"alignnone size-full wp-image-43172\" title=\"Stumptown Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\" alt=\"Stumptown Coffee\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Strong Coffee at Stumptown\u003c/em>\u003c/p>\n\u003cp>We started off the morning in the lobby of our hotel where \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a> is the adjoining cafe. Depending on the time of day, there can be quite a line, so in addition to your wad of cash bring your patience. If you find yourself drawn to the design of the Ace Hotel, you'll probably really dig Stumptown too. Of course the coffee is spectacular, but beyond that, the spare design cues are spot-on with customized postcards, a super sleek espresso machine, and long and low bar for easy barista viewing. Even if you're not staying at The Ace, you can grab a \u003ca href=\"http://www.snopes.com/language/eponyms/cupofjoe.asp\">cup of Joe\u003c/a> and amble on into the hotel lobby for a seat at that big, low coffee table with the morning paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\">\u003cimg class=\"alignnone size-full wp-image-43171\" title=\"Bakeshop\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\" alt=\"Bakeshop\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Kim Boyce's Bakery, Bakeshop\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After coffee, we headed over to check out \u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>, the bakery owned by one of my favorite cookbook authors, Kim Boyce. Boyce's book \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a> has been a constant inspiration to me as I took the leap into baking largely with whole-grain flours. Her recipes always test out perfectly, she's charming and gracious in person, and I'd heard her bakery sold lots of the same treats that filled the pages of the cookbook. When we arrived, Boyce was forming croissants and greeted us with a smile. I was pleased to find pastries from the cookbook, including the Strawberry Scones and the Figgy Scones along with those pretty-famous Whole Wheat Chocolate Chip Cookies. And while the treats were delicious, I ultimately wanted a bit more selection, a little coffee, and more of a sit-down atmosphere. But maybe that's not what they're going for here -- I know Boyce does a brisk wholesale business, so the retail portion of the business may not be the focus. If you're a Boyce fan, you must visit when you're in town. If you're looking for a decadent, special bakery where you can sit down and enjoy a few sweets, I honestly wouldn't make the effort.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\">\u003cimg class=\"alignnone size-full wp-image-43173\" title=\"Ken's Artisan Bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\" alt=\"Ken's Artisan Bakery\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Morning Bun, Oregon Croissant, and Cannele at Ken's Artisan Bakery\u003c/em>\u003c/p>\n\u003cp>When you've only got a little over 24 hours in Portland, one bakery is surely not enough. We decided to check out \u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>, well known for their breads and laminated pastries (hello, croissants!). We managed to score an outdoor table and shared the citrus morning bun, Oregon croissant, and cannelle. The Oregon croissant was studded with local berries and slathered in pastry cream. It was one of the best things I tried all weekend, and I'm looking forward to attempting to recreate it one of these days at home. The cannelle was pretty close to perfect, with a crisp, buttery exterior and a soft vanilla-scented interior that crumbled easily with each bite. Ken's was packed: a sure sign they're doing something right. Judging from the pastries we ordered, I'd venture to say they're doing virtually everything right. The neighborhood is charming and walk-able, too. A perfect weekend morning stop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\">\u003cimg class=\"alignnone size-full wp-image-43178\" title=\"The Meadow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\" alt=\"The Meadow\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Buying Chocolate and Salt at The Meadow\u003c/em>\u003c/p>\n\u003cp>After two bakeries in one morning, a break is in order. We drove over to \u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a> where I'd heard you could buy every kind of salt imaginable. This is true. We took home Rosemary Salt, Chocolate Salt and Vanilla Salt but were tempted by Red Smoked Salt, Lemon Verbena Salt and Saffron Salt. You can buy small little tins to try or larger glass vials that make a beautiful gift. They also have an incredible selection of bitters and vermouth and ... chocolate. For some reason, no one had mentioned the incredible chocolate selection they have at The Meadow: everything from San Francisco favorite \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a> to Brooklyn stand-out \u003ca href=\"http://mastbrothers.com/\">Mast Brothers\u003c/a> and local Portland chocolate makers \u003ca href=\"http://woodblockchocolate.com/\">Woodblock\u003c/a>. I stocked up for our own cupboard, for Father's Day, and for a few friends. A splurge indeed, but I've been loving the vanilla salt on popcorn at home, and am so looking forward to wrapping up the special chocolates I bought as gifts. The Meadow was a pretty \u003ca href=\"http://www.atthemeadow.com/shop/\">comprehensive website\u003c/a>, so if you can't make it to Portland (or their \u003ca href=\"http://www.atthemeadow.com/shop/index.php?main_page=contact_us\">New York location\u003c/a>) you can still order a few things to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\">\u003cimg class=\"alignnone size-full wp-image-43174\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\" alt=\"Olympic Provisions\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside the Kitchen at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>For lunch in Portland, I can't recommend \u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> enough. It's the one place I've been raving about to friends and family. In short, it's Oregon’s first USDA-approved salumeria, open just three years now but boasting two locations that operate as European-style restaurants, happening neighborhood delis, and onsite meat-curing facilities. We were there later on a Saturday so they were still serving brunch, and if you find yourself in a similar scenario, the eggs benedict is something pretty special. It's piled high with house-cured Canadian bacon, perfectly poached eggs and a smattering of fresh chives.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\">\u003cimg class=\"alignnone size-full wp-image-43175\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\" alt=\"Olympic Provisions\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>The Chef's Choice Charcuterie Platter at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>We also shared the Chef's Choice Charcuterie Platter because it seemed silly to visit and not try a few different cured meats. The salami and mortadella were pretty incredible and came with a variety of pickled accompaniments, good grainy mustard, and sliced bread. A most generous and filling offering. The kitchen is beautifully designed and open, so you can pull up a seat at the bar and watch the butchers, chefs, and pastry folks work their magic. A treat for the eyes, stomach, and the senses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\">\u003cimg class=\"alignnone size-full wp-image-43176\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\" alt=\"Salt and Straw\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Salt and Straw: Ice Cream Flight!\u003c/em>\u003c/p>\n\u003cp>Later that afternoon after ambling about the Hawthorne neighborhood checking out shops and antique stores and spending a good chunk of time in \u003ca href=\"http://www.powells.com/locations/powells-books-for-home-and-garden/\">Powell's Home and Garden\u003c/a> it was time for an ice cream cone. Friends who live in Portland swear by \u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a> and I've been reading quite a bit of good press lately, so I knew we had to check it out. We ended up getting the Ice Cream Flight ($9) which allows you to choose four flavors -- a good option if you can't possibly decided where to begin. While their delicious all-the-time offerings are always a good choice (The Salted Caramel or the Balsamic Strawberry are standouts), the Seasonal Specials are a good place to start.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\">\u003cimg class=\"alignnone size-full wp-image-43177\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\" alt=\"Salt and Straw\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Menu at Salt and Straw\u003c/em>\u003c/p>\n\u003cp>We tried the Honey Lavender which was the loveliest shade of pale purple and just the right amount of floral and aromatic notes. Rhubarb with an Anise Crumble also made its way onto our sampler platter. For an afternoon stroll or evening dessert, Salt and Straw is my new favorite ice cream in the Pacific Northwest.\u003c/p>\n\u003cp>Of course after bakeries and ice cream cones, a proper meal is in order at some point and we ended up dining at \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok,\u003c/a> a restaurant specializing in the food served at pubs, restaurants, homes and the streets of Southeast Asia. Most of the dishes come from Thailand and, according to their website, \"everything has been researched, eaten, and/or prepared in the country of it's origin.\" While many friends have reported that it's one of the best meals they've ever had, we both felt like it was good but not phenomenal and left wondering if perhaps we just hadn't ordered the right dishes. We did get the sweet and spicy chicken wings that folks rave about; I don't usually even like chicken wings nor does my partner Sam and we both loved these. While they're messy like most wings, they're different in flavor than any other wing I've tried and have a serious spicy kick to them. We also tried the green papaya salad and the coconut curry soup, a little sticky rice, and donuts with coffee and condensed milk ice cream for dessert. If you end up with a wait when you arrive, the \u003ca href=\"http://www.whiskeysodalounge.com/home\">Whiskey Soda Lounge\u003c/a> right across the street has unique appetizers (try the \"Chicken\" Three Ways: a combination of peanuts, lemongrass, and shallot) and housemade cocktails. They're particularly well-known for their drinking vinegars -- the grapefruit will make the time spent waiting for dinner breeze right on by.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\">\u003cimg class=\"alignnone size-full wp-image-43179\" title=\"Clyde Common\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\" alt=\"Clyde Common\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Late-night drinks at Clyde Common\u003c/em>\u003c/p>\n\u003cp>Back at the hotel, we wanted to grab a quick drink before heading up to the room and \u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a> is a very sweet, spare bar and eatery on the other adjoining side of the Ace. They're open relatively late and have a great bourbon and whiskey selection in addition to housemade cocktails (Negronis on tap!). The staff is warm and not at all pretentious, and we sat until they were closing up shop. If you can get a seat by the window, there's some prime people watching and you still feel some of the good energy from the folks at the bar while still maintaining a bit more privacy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>: 1022 SW Stark St., Portland, OR; (503) 228-2277.\u003c/li>\n\u003cli>\u003ca href=\"http://stumptowncoffee.com/\">Stumptown Coffee\u003c/a>: 1026 SW Stark St., Portland OR; (503) 224-9060; Hours: Weekdays 6am-6pm, Weekends 7am-7pm\u003c/li>\n\u003cli>\u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>:5351 NE Sandy Boulevard, Portland OR; (503) 946-8884. Hours: Wed-Sunday 7am-2pm\u003c/li>\n\u003cli>\u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>: 338 NW 21st Avenue, Portland OR; (503) 248-2202. Hours: Mon-Sat 7am-6pm, Monday Night Pizza 5:30pm-9:30pm; Sunday 8am-5pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a>: 3731 N. Mississippi Avenue, Portland, OR; (503)-288-4633. Hours: Sun-Thurs. 10am-7pm, Fri-Sat 10am-8pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> 1632 NW Thurman St, Portland, OR 97209; (503) 894 8136. Hours: Lunch, 11am–3pm Monday to Friday; Dinner, 5pm–10pm Tuesday to Saturday. For other location information, check \u003ca href=\"http://www.olympicprovisions.com/about/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a>: 2035 NE Alberta St Portland, OR; {503}208-3867. Hours: Open 11am-11pm Daily. For information on other locations, check \u003ca href=\"http://saltandstraw.com/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok:\u003c/a> 3226 SE Division Street, Portland OR.; (503) 232 1387. 11:30am - 10:00pm, 7 days a week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a>: 1014 SW Stark St, Porland OR; (508) 228-3333. Hours: Lunch Weekdays, 11:30am – 3pm. Happy Hour Weekdays, 3pm – 6pm, Sat-Sun 4-5pm. Dinner Mon-Thurs 6-11pm, Sat-Sun 5-11pm. Late Night Menu Mon-Thu 11-11:45pm, Fri-Sat til 12:45am.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Megan Gordon escapes to Portland for a very quick weekend trip where she discovers Sweet and Salty cookies, strong cocktails, even stronger coffee, and some very spicy chicken wings. This article begins to answer the question, where to eat and drink in Portland right now? ",
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"description": "Megan Gordon escapes to Portland for a very quick weekend trip where she discovers Sweet and Salty cookies, strong cocktails, even stronger coffee, and some very spicy chicken wings. This article begins to answer the question, where to eat and drink in Portland right now? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\">\u003cimg class=\"alignnone size-full wp-image-43170\" title=\"Ace Hotel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\" alt=\"Ace Hotel\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\nIt was the kind of trip that sort of happens to you. The kind you don't plan for in advance or research what to see or do. The sort of trip where you ask your friends the night before what they've loved and just take it from there, knowing full well you can't do everything in less than two days time, but you may certainly try.\u003c/p>\n\u003cp>That's where we found ourselves last weekend: with an itch to get out of Dodge and check out Portland. We managed to find a relatively reasonable rate at \u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>, and were looking forward to a few days without computers -- roaming a new set of city streets with little agenda except ice cream, coffee, and curry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\">\u003cimg class=\"alignnone size-full wp-image-43172\" title=\"Stumptown Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\" alt=\"Stumptown Coffee\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Strong Coffee at Stumptown\u003c/em>\u003c/p>\n\u003cp>We started off the morning in the lobby of our hotel where \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a> is the adjoining cafe. Depending on the time of day, there can be quite a line, so in addition to your wad of cash bring your patience. If you find yourself drawn to the design of the Ace Hotel, you'll probably really dig Stumptown too. Of course the coffee is spectacular, but beyond that, the spare design cues are spot-on with customized postcards, a super sleek espresso machine, and long and low bar for easy barista viewing. Even if you're not staying at The Ace, you can grab a \u003ca href=\"http://www.snopes.com/language/eponyms/cupofjoe.asp\">cup of Joe\u003c/a> and amble on into the hotel lobby for a seat at that big, low coffee table with the morning paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\">\u003cimg class=\"alignnone size-full wp-image-43171\" title=\"Bakeshop\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\" alt=\"Bakeshop\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Kim Boyce's Bakery, Bakeshop\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After coffee, we headed over to check out \u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>, the bakery owned by one of my favorite cookbook authors, Kim Boyce. Boyce's book \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a> has been a constant inspiration to me as I took the leap into baking largely with whole-grain flours. Her recipes always test out perfectly, she's charming and gracious in person, and I'd heard her bakery sold lots of the same treats that filled the pages of the cookbook. When we arrived, Boyce was forming croissants and greeted us with a smile. I was pleased to find pastries from the cookbook, including the Strawberry Scones and the Figgy Scones along with those pretty-famous Whole Wheat Chocolate Chip Cookies. And while the treats were delicious, I ultimately wanted a bit more selection, a little coffee, and more of a sit-down atmosphere. But maybe that's not what they're going for here -- I know Boyce does a brisk wholesale business, so the retail portion of the business may not be the focus. If you're a Boyce fan, you must visit when you're in town. If you're looking for a decadent, special bakery where you can sit down and enjoy a few sweets, I honestly wouldn't make the effort.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\">\u003cimg class=\"alignnone size-full wp-image-43173\" title=\"Ken's Artisan Bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\" alt=\"Ken's Artisan Bakery\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Morning Bun, Oregon Croissant, and Cannele at Ken's Artisan Bakery\u003c/em>\u003c/p>\n\u003cp>When you've only got a little over 24 hours in Portland, one bakery is surely not enough. We decided to check out \u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>, well known for their breads and laminated pastries (hello, croissants!). We managed to score an outdoor table and shared the citrus morning bun, Oregon croissant, and cannelle. The Oregon croissant was studded with local berries and slathered in pastry cream. It was one of the best things I tried all weekend, and I'm looking forward to attempting to recreate it one of these days at home. The cannelle was pretty close to perfect, with a crisp, buttery exterior and a soft vanilla-scented interior that crumbled easily with each bite. Ken's was packed: a sure sign they're doing something right. Judging from the pastries we ordered, I'd venture to say they're doing virtually everything right. The neighborhood is charming and walk-able, too. A perfect weekend morning stop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\">\u003cimg class=\"alignnone size-full wp-image-43178\" title=\"The Meadow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\" alt=\"The Meadow\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Buying Chocolate and Salt at The Meadow\u003c/em>\u003c/p>\n\u003cp>After two bakeries in one morning, a break is in order. We drove over to \u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a> where I'd heard you could buy every kind of salt imaginable. This is true. We took home Rosemary Salt, Chocolate Salt and Vanilla Salt but were tempted by Red Smoked Salt, Lemon Verbena Salt and Saffron Salt. You can buy small little tins to try or larger glass vials that make a beautiful gift. They also have an incredible selection of bitters and vermouth and ... chocolate. For some reason, no one had mentioned the incredible chocolate selection they have at The Meadow: everything from San Francisco favorite \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a> to Brooklyn stand-out \u003ca href=\"http://mastbrothers.com/\">Mast Brothers\u003c/a> and local Portland chocolate makers \u003ca href=\"http://woodblockchocolate.com/\">Woodblock\u003c/a>. I stocked up for our own cupboard, for Father's Day, and for a few friends. A splurge indeed, but I've been loving the vanilla salt on popcorn at home, and am so looking forward to wrapping up the special chocolates I bought as gifts. The Meadow was a pretty \u003ca href=\"http://www.atthemeadow.com/shop/\">comprehensive website\u003c/a>, so if you can't make it to Portland (or their \u003ca href=\"http://www.atthemeadow.com/shop/index.php?main_page=contact_us\">New York location\u003c/a>) you can still order a few things to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\">\u003cimg class=\"alignnone size-full wp-image-43174\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\" alt=\"Olympic Provisions\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside the Kitchen at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>For lunch in Portland, I can't recommend \u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> enough. It's the one place I've been raving about to friends and family. In short, it's Oregon’s first USDA-approved salumeria, open just three years now but boasting two locations that operate as European-style restaurants, happening neighborhood delis, and onsite meat-curing facilities. We were there later on a Saturday so they were still serving brunch, and if you find yourself in a similar scenario, the eggs benedict is something pretty special. It's piled high with house-cured Canadian bacon, perfectly poached eggs and a smattering of fresh chives.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\">\u003cimg class=\"alignnone size-full wp-image-43175\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\" alt=\"Olympic Provisions\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>The Chef's Choice Charcuterie Platter at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>We also shared the Chef's Choice Charcuterie Platter because it seemed silly to visit and not try a few different cured meats. The salami and mortadella were pretty incredible and came with a variety of pickled accompaniments, good grainy mustard, and sliced bread. A most generous and filling offering. The kitchen is beautifully designed and open, so you can pull up a seat at the bar and watch the butchers, chefs, and pastry folks work their magic. A treat for the eyes, stomach, and the senses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\">\u003cimg class=\"alignnone size-full wp-image-43176\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\" alt=\"Salt and Straw\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Salt and Straw: Ice Cream Flight!\u003c/em>\u003c/p>\n\u003cp>Later that afternoon after ambling about the Hawthorne neighborhood checking out shops and antique stores and spending a good chunk of time in \u003ca href=\"http://www.powells.com/locations/powells-books-for-home-and-garden/\">Powell's Home and Garden\u003c/a> it was time for an ice cream cone. Friends who live in Portland swear by \u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a> and I've been reading quite a bit of good press lately, so I knew we had to check it out. We ended up getting the Ice Cream Flight ($9) which allows you to choose four flavors -- a good option if you can't possibly decided where to begin. While their delicious all-the-time offerings are always a good choice (The Salted Caramel or the Balsamic Strawberry are standouts), the Seasonal Specials are a good place to start.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\">\u003cimg class=\"alignnone size-full wp-image-43177\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\" alt=\"Salt and Straw\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Menu at Salt and Straw\u003c/em>\u003c/p>\n\u003cp>We tried the Honey Lavender which was the loveliest shade of pale purple and just the right amount of floral and aromatic notes. Rhubarb with an Anise Crumble also made its way onto our sampler platter. For an afternoon stroll or evening dessert, Salt and Straw is my new favorite ice cream in the Pacific Northwest.\u003c/p>\n\u003cp>Of course after bakeries and ice cream cones, a proper meal is in order at some point and we ended up dining at \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok,\u003c/a> a restaurant specializing in the food served at pubs, restaurants, homes and the streets of Southeast Asia. Most of the dishes come from Thailand and, according to their website, \"everything has been researched, eaten, and/or prepared in the country of it's origin.\" While many friends have reported that it's one of the best meals they've ever had, we both felt like it was good but not phenomenal and left wondering if perhaps we just hadn't ordered the right dishes. We did get the sweet and spicy chicken wings that folks rave about; I don't usually even like chicken wings nor does my partner Sam and we both loved these. While they're messy like most wings, they're different in flavor than any other wing I've tried and have a serious spicy kick to them. We also tried the green papaya salad and the coconut curry soup, a little sticky rice, and donuts with coffee and condensed milk ice cream for dessert. If you end up with a wait when you arrive, the \u003ca href=\"http://www.whiskeysodalounge.com/home\">Whiskey Soda Lounge\u003c/a> right across the street has unique appetizers (try the \"Chicken\" Three Ways: a combination of peanuts, lemongrass, and shallot) and housemade cocktails. They're particularly well-known for their drinking vinegars -- the grapefruit will make the time spent waiting for dinner breeze right on by.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\">\u003cimg class=\"alignnone size-full wp-image-43179\" title=\"Clyde Common\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\" alt=\"Clyde Common\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Late-night drinks at Clyde Common\u003c/em>\u003c/p>\n\u003cp>Back at the hotel, we wanted to grab a quick drink before heading up to the room and \u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a> is a very sweet, spare bar and eatery on the other adjoining side of the Ace. They're open relatively late and have a great bourbon and whiskey selection in addition to housemade cocktails (Negronis on tap!). The staff is warm and not at all pretentious, and we sat until they were closing up shop. If you can get a seat by the window, there's some prime people watching and you still feel some of the good energy from the folks at the bar while still maintaining a bit more privacy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>: 1022 SW Stark St., Portland, OR; (503) 228-2277.\u003c/li>\n\u003cli>\u003ca href=\"http://stumptowncoffee.com/\">Stumptown Coffee\u003c/a>: 1026 SW Stark St., Portland OR; (503) 224-9060; Hours: Weekdays 6am-6pm, Weekends 7am-7pm\u003c/li>\n\u003cli>\u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>:5351 NE Sandy Boulevard, Portland OR; (503) 946-8884. Hours: Wed-Sunday 7am-2pm\u003c/li>\n\u003cli>\u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>: 338 NW 21st Avenue, Portland OR; (503) 248-2202. Hours: Mon-Sat 7am-6pm, Monday Night Pizza 5:30pm-9:30pm; Sunday 8am-5pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a>: 3731 N. Mississippi Avenue, Portland, OR; (503)-288-4633. Hours: Sun-Thurs. 10am-7pm, Fri-Sat 10am-8pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> 1632 NW Thurman St, Portland, OR 97209; (503) 894 8136. Hours: Lunch, 11am–3pm Monday to Friday; Dinner, 5pm–10pm Tuesday to Saturday. For other location information, check \u003ca href=\"http://www.olympicprovisions.com/about/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a>: 2035 NE Alberta St Portland, OR; {503}208-3867. Hours: Open 11am-11pm Daily. For information on other locations, check \u003ca href=\"http://saltandstraw.com/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok:\u003c/a> 3226 SE Division Street, Portland OR.; (503) 232 1387. 11:30am - 10:00pm, 7 days a week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a>: 1014 SW Stark St, Porland OR; (508) 228-3333. Hours: Lunch Weekdays, 11:30am – 3pm. Happy Hour Weekdays, 3pm – 6pm, Sat-Sun 4-5pm. Dinner Mon-Thurs 6-11pm, Sat-Sun 5-11pm. Late Night Menu Mon-Thu 11-11:45pm, Fri-Sat til 12:45am.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors",
"title": "Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\">\u003cimg class=\"alignnone size-full wp-image-42826\" title=\"Adam Keough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\" alt=\"Adam Keough\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Chef Adam Keough. Photo Credit: Ana Homonnay\u003c/em>\u003c/p>\n\u003cp>One San Francisco hotspot that has been able to consistently nail brasserie food and thoughtful cocktails is \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. The Hayes Valley location and varied menu tend to be a draw for arts patrons and gourmand imbibers, and the inviting space gives off a sexy and warm vibe (what’s not to love about that?). Adam Keough, 34, has been the Executive Chef of Absinthe since 2010. During his tenure, Absinthe garnered a Chronicle \u003ca href=\"http://www.sfgate.com/food/top100/\">Top 100\u003c/a> spot for both 2011 and 2012. Wine Spectator gave Absinthe its Best of Award of Excellence for three straight years from 2009 through 2011. The accolade list continues: Absinthe is also on the 2011 and 2012 \u003ca href=\"http://sf.eater.com/tags/eater-38\">Eater SF 38\u003c/a> Essential San Francisco Restaurants list and \u003ca href=\"http://www.7x7.com/eat-drink/big-eat-2012-list\">7x7 Magazine Big Eat 2012\u003c/a> list of 100 things to eat before you die.\u003c/p>\n\u003cp>Chef Keogh is from Boston and early on felt the draw of the kitchen when he did holiday cooking with his grandparents as a kid. His first job was as a teenager at a South Boston restaurant and he then enrolled at the Culinary Institute of America in Hyde Park. Keough did an externship at the Ritz-Carlton in Palm Beach and was junior sous chef and chef de cuisine for award-winning \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Chef Anthony Ambrose\u003c/a> at Ambrosia on Huntington. The budding chef worked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Joshua Skenes\u003c/a> at Ambrosia, and the two remained friends after Skenes landed in the Bay Area (more on that in a bit).\u003c/p>\n\u003cp>He next worked under Skenes at Chez TJ, and then cheffed for the \u003ca href=\"http://michaelmina.net/\">Mina Restaurant Group\u003c/a> at Arcadia in San Jose. At age 28, he opened \u003ca href=\"http://michaelmina.net/restaurants/locations/stoc.php\">Stonehill Tavern\u003c/a> for Michael Mina at the St. Regis Monarch Beach Resort in Dana Point. Under his watch, the restaurant received three stars from the \u003ca href=\"http://www.latimes.com/features/food/la-fo-stonehill-review,0,541908.story\">Los Angeles Times\u003c/a>, and Keough was named “Best New Chef of Orange County” by Riviera magazine. He was also twice a \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> semifinalist, in 2007 and 2008. Bay Area Bites caught up with Keough via telephone interview.\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant? We hear you’re \u003ca href=\"https://twitter.com/#!/el_cuchillo\">looking for a pastry cook\u003c/a>.\u003c/strong>\u003cbr>\nWe’re always looking for good people in every department.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/03/13/matt-conway-named-bar-manager-at-absinthe/\">Mattie Conway\u003c/a> is now the Bar Manager. We’re re-launching some items on the menu and he’s still out front doing some bartending.\u003c/p>\n\u003cp>Obviously launching the spring menu is exciting. We’re coming out of the long winter, where you see the same products over and over. So once spring hits, you have beautiful vegetables and fruit. I’m adding a mozzarella stuffed arancini with a spicy orange pomodoro. My grandmother used to put orange juice in her marinara for sweetness. The dish is done with a little white wine, and San Marzano tomatoes charred under the broiler. Fold that into all the ingredients, and then do a slow simmer for 45 minutes. There’s acid to balance the flavor from all the mascarpone cheese and cream.\u003c/p>\n\u003cp>By early May, there will also be an open face smoked trout sandwich with gribiche sauce, crispy pancetta, butter lettuce, and pickled red onion, on griddled brioche. Gribiche is almost like a French version of tartare sauce. It has all the same kind of components, and instead of egg yolk, there’s a mayo made with hard boiled egg. Then I fold in capers, cornichons and fines herbes.\u003c/p>\n\u003cp>I’m also preparing a James Beard menu, for an event happening at the \u003ca href=\"http://www.jamesbeard.org/\">Beard House\u003c/a> in Manhattan mid-summer. We have a team of about ten people doing the planning and preparing. Everyone’s distributed to different tasks, and we’ll create the Absinthe experience there. Which means we bring everything there. I went ten years ago with Tony Ambrose. They’ve remodeled since I was there last, but you can look online to see how it’s all set up.\u003c/p>\n\u003cp>\u003cstrong>You rotate rabbit meatballs on the menu. Meatballs are crowd pleasing, but why go with rabbit?\u003c/strong>\u003cbr>\nThe way the rabbit meatballs started is I wanted to do this rabbit stew because I really like a good, simple braised rabbit stew. But the loin pieces of meat always dry out. So I decided I wanted to just serve my favorite part of the rabbit: the front and hind legs. Then I can take the rest of the meat and do something different. Thinking about our bar snack program, you've got people who are going to the symphony and getting small bites and what not… Whenever rabbit stew is on the menu, then meatballs are also on the bar menu.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? \u003c/strong>\u003cbr>\nYes, I do and she likes it when I mention her (laughs). Emily LeBloch and I met when I was the chef at Stonehill Tavern. I was at the \u003ca href=\"http://www.yelp.com/biz/red-fox-lounge-san-clemente\">Red Fox Lounge\u003c/a> bar. It’s a surfer and lifeguard type of bar and I used to go there after work. She was having a small birthday party and asked me to sign her friend’s birthday card. We started talking and have been together for 5 yrs. She’s a behavior therapist for kids with CARD (the \u003ca href=\"http://www.centerforautism.com/\">Center for Autism Related Disorders\u003c/a>) and we live together in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>Working at a place called Absinthe may get people wondering if you love to order the “green fairy” spirit. Do you drink absinthe?\u003c/strong>\u003cbr>\nI like it in cocktails and try and taste everything here. But I prefer my drink to be the 21 Hayes, which has gin, Pimms and muddled cucumber.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a>. For meats and things, I’ll stop by \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> and get something cool.\u003cbr>\nI don't want it to blow up too much but I like to go to \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya\u003c/a> on Geary at Mason. Every time, I get the lava roll, which has tempura shrimp with spicy tuna.\u003c/p>\n\u003cp>We really like going to \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, usually for lunch on Monday, which is always my day off.\u003c/p>\n\u003cp>I go get pizza at \u003ca href=\"http://tonyspizzanapoletana.com/\">Tony’s\u003c/a> in North Beach.\u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\nMichael Mina – we still communicate by phone or text.\u003cbr>\nTony Ambrose really taught me a lot and we still talk quite a bit. He’ll probably come to the James Beard dinner.\u003cbr>\nJosh Skenes – we worked together years ago with Tony Ambrose. Then Josh moved out here. He kept telling me about Chez TJ, and the produce and restaurant scene out here. So then we worked together at Chez TJ.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite cooking style that I love is cooking whole cuts of meat, whether it’s a whole turkey, prime rib, or leg of lamb. I make an herb marinade, and then a sauce from the natural pan drippings.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nSmartfood popcorn.\u003c/p>\n\u003cp>\u003cstrong>Any other news? \u003c/strong>\u003cbr>\nBeyond going to New York for the James Beard dinner, I have some trips planned to Vegas this year.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\">\u003cimg class=\"alignnone size-full wp-image-42825\" title=\"Rabbit Meatballs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\" alt=\"Rabbit Meatballs\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\nPhoto Credit: Ana Homonnay\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Rabbit Meatballs\u003c/strong>\u003cbr>\n\u003cstrong>Yields:\u003c/strong> about 20-25 golf ball size meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Meatballs\u003c/strong>\u003cbr>\n1 1/2 lb ground rabbit (very cold)\u003cbr>\n1/4 lb ground chicken leg meat (very cold)\u003cbr>\n1/4 lb ground pancetta (very cold)\u003cbr>\n1/4 lb ground back fat (very cold)\u003cbr>\n1C finely chopped Calabrian chiles\u003cbr>\n1 1/2 Tbs finely chopped garlic\u003cbr>\n3/4 C minced yellow onions\u003cbr>\n1 tsp toasted and ground fennel seeds\u003cbr>\n2 tbs Kosher salt\u003cbr>\n2 tsp freshly ground black pepper\u003cbr>\n1/4 C chopped Italian parsley\u003cbr>\n1/4 C chopped oregano\u003cbr>\n1/4 C chopped basil\u003cbr>\n2 tsp red chile flakes\u003cbr>\n1/2 C grated Parmesan\u003cbr>\n4 ea whole eggs\u003cbr>\n1/4 C milk\u003cbr>\n1/3 C Ricotta cheese\u003cbr>\n3 C bread crumbs (made from Italian or French loaf)\u003cbr>\n1qt olive oil for frying\u003cbr>\n1 pt All purpose flour for coating the meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Sauce\u003c/strong>\u003cbr>\n3 qt San Marzano tomatoes, hand crushed\u003cbr>\n1 bunch basil\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Mix the ricotta, milk and eggs in a bowl and lightly whisk together.\u003c/li>\n\u003cli>Add all other meatball ingredients in a big bowl and pour over the milk-ricotta mixture.\u003c/li>\n\u003cli>Mix well. Then sauté a small piece in oil to check for seasoning. Adjust seasoning if necessary.\u003c/li>\n\u003cli>Form by hand into golf ball sized meatballs and put on a large tray lined with wax paper.\u003c/li>\n\u003cli>Heat oil in skillet to 350 degrees. Heat tomatoes and basil in a large pot. Season with salt & pepper.\u003c/li>\n\u003cli>Lightly coat 9 or 10 meatballs at a time with the flour and fry in the oil until golden brown. Drain on a paper towel. Then add them to the tomato sauce. Repeat until all the meatballs are fried.\u003c/li>\n\u003cli>Cook over low heat (very slight bubbles) for 1.5 hours. Stir gently every 20 minutes to rotate the meatballs.\u003c/li>\n\u003cli>Turn off heat and cool the meatballs down in the sauce.\u003c/li>\n\u003cli>Serve with crusty bread or over your favorite type of pasta. These meatballs are best topped with freshly grated Parmesan cheese, chopped basil and good extra virgin olive oil.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Mary Ladd profiles Absinthe chef Adam Keough, who shares his spicy rabbit meatball recipe and talks about cooking, food and his culinary mentors.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\">\u003cimg class=\"alignnone size-full wp-image-42826\" title=\"Adam Keough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\" alt=\"Adam Keough\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Chef Adam Keough. Photo Credit: Ana Homonnay\u003c/em>\u003c/p>\n\u003cp>One San Francisco hotspot that has been able to consistently nail brasserie food and thoughtful cocktails is \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. The Hayes Valley location and varied menu tend to be a draw for arts patrons and gourmand imbibers, and the inviting space gives off a sexy and warm vibe (what’s not to love about that?). Adam Keough, 34, has been the Executive Chef of Absinthe since 2010. During his tenure, Absinthe garnered a Chronicle \u003ca href=\"http://www.sfgate.com/food/top100/\">Top 100\u003c/a> spot for both 2011 and 2012. Wine Spectator gave Absinthe its Best of Award of Excellence for three straight years from 2009 through 2011. The accolade list continues: Absinthe is also on the 2011 and 2012 \u003ca href=\"http://sf.eater.com/tags/eater-38\">Eater SF 38\u003c/a> Essential San Francisco Restaurants list and \u003ca href=\"http://www.7x7.com/eat-drink/big-eat-2012-list\">7x7 Magazine Big Eat 2012\u003c/a> list of 100 things to eat before you die.\u003c/p>\n\u003cp>Chef Keogh is from Boston and early on felt the draw of the kitchen when he did holiday cooking with his grandparents as a kid. His first job was as a teenager at a South Boston restaurant and he then enrolled at the Culinary Institute of America in Hyde Park. Keough did an externship at the Ritz-Carlton in Palm Beach and was junior sous chef and chef de cuisine for award-winning \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Chef Anthony Ambrose\u003c/a> at Ambrosia on Huntington. The budding chef worked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Joshua Skenes\u003c/a> at Ambrosia, and the two remained friends after Skenes landed in the Bay Area (more on that in a bit).\u003c/p>\n\u003cp>He next worked under Skenes at Chez TJ, and then cheffed for the \u003ca href=\"http://michaelmina.net/\">Mina Restaurant Group\u003c/a> at Arcadia in San Jose. At age 28, he opened \u003ca href=\"http://michaelmina.net/restaurants/locations/stoc.php\">Stonehill Tavern\u003c/a> for Michael Mina at the St. Regis Monarch Beach Resort in Dana Point. Under his watch, the restaurant received three stars from the \u003ca href=\"http://www.latimes.com/features/food/la-fo-stonehill-review,0,541908.story\">Los Angeles Times\u003c/a>, and Keough was named “Best New Chef of Orange County” by Riviera magazine. He was also twice a \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> semifinalist, in 2007 and 2008. Bay Area Bites caught up with Keough via telephone interview.\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant? We hear you’re \u003ca href=\"https://twitter.com/#!/el_cuchillo\">looking for a pastry cook\u003c/a>.\u003c/strong>\u003cbr>\nWe’re always looking for good people in every department.\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://insidescoopsf.sfgate.com/blog/2012/03/13/matt-conway-named-bar-manager-at-absinthe/\">Mattie Conway\u003c/a> is now the Bar Manager. We’re re-launching some items on the menu and he’s still out front doing some bartending.\u003c/p>\n\u003cp>Obviously launching the spring menu is exciting. We’re coming out of the long winter, where you see the same products over and over. So once spring hits, you have beautiful vegetables and fruit. I’m adding a mozzarella stuffed arancini with a spicy orange pomodoro. My grandmother used to put orange juice in her marinara for sweetness. The dish is done with a little white wine, and San Marzano tomatoes charred under the broiler. Fold that into all the ingredients, and then do a slow simmer for 45 minutes. There’s acid to balance the flavor from all the mascarpone cheese and cream.\u003c/p>\n\u003cp>By early May, there will also be an open face smoked trout sandwich with gribiche sauce, crispy pancetta, butter lettuce, and pickled red onion, on griddled brioche. Gribiche is almost like a French version of tartare sauce. It has all the same kind of components, and instead of egg yolk, there’s a mayo made with hard boiled egg. Then I fold in capers, cornichons and fines herbes.\u003c/p>\n\u003cp>I’m also preparing a James Beard menu, for an event happening at the \u003ca href=\"http://www.jamesbeard.org/\">Beard House\u003c/a> in Manhattan mid-summer. We have a team of about ten people doing the planning and preparing. Everyone’s distributed to different tasks, and we’ll create the Absinthe experience there. Which means we bring everything there. I went ten years ago with Tony Ambrose. They’ve remodeled since I was there last, but you can look online to see how it’s all set up.\u003c/p>\n\u003cp>\u003cstrong>You rotate rabbit meatballs on the menu. Meatballs are crowd pleasing, but why go with rabbit?\u003c/strong>\u003cbr>\nThe way the rabbit meatballs started is I wanted to do this rabbit stew because I really like a good, simple braised rabbit stew. But the loin pieces of meat always dry out. So I decided I wanted to just serve my favorite part of the rabbit: the front and hind legs. Then I can take the rest of the meat and do something different. Thinking about our bar snack program, you've got people who are going to the symphony and getting small bites and what not… Whenever rabbit stew is on the menu, then meatballs are also on the bar menu.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? \u003c/strong>\u003cbr>\nYes, I do and she likes it when I mention her (laughs). Emily LeBloch and I met when I was the chef at Stonehill Tavern. I was at the \u003ca href=\"http://www.yelp.com/biz/red-fox-lounge-san-clemente\">Red Fox Lounge\u003c/a> bar. It’s a surfer and lifeguard type of bar and I used to go there after work. She was having a small birthday party and asked me to sign her friend’s birthday card. We started talking and have been together for 5 yrs. She’s a behavior therapist for kids with CARD (the \u003ca href=\"http://www.centerforautism.com/\">Center for Autism Related Disorders\u003c/a>) and we live together in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>Working at a place called Absinthe may get people wondering if you love to order the “green fairy” spirit. Do you drink absinthe?\u003c/strong>\u003cbr>\nI like it in cocktails and try and taste everything here. But I prefer my drink to be the 21 Hayes, which has gin, Pimms and muddled cucumber.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a>. For meats and things, I’ll stop by \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> and get something cool.\u003cbr>\nI don't want it to blow up too much but I like to go to \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya\u003c/a> on Geary at Mason. Every time, I get the lava roll, which has tempura shrimp with spicy tuna.\u003c/p>\n\u003cp>We really like going to \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, usually for lunch on Monday, which is always my day off.\u003c/p>\n\u003cp>I go get pizza at \u003ca href=\"http://tonyspizzanapoletana.com/\">Tony’s\u003c/a> in North Beach.\u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\nMichael Mina – we still communicate by phone or text.\u003cbr>\nTony Ambrose really taught me a lot and we still talk quite a bit. He’ll probably come to the James Beard dinner.\u003cbr>\nJosh Skenes – we worked together years ago with Tony Ambrose. Then Josh moved out here. He kept telling me about Chez TJ, and the produce and restaurant scene out here. So then we worked together at Chez TJ.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite cooking style that I love is cooking whole cuts of meat, whether it’s a whole turkey, prime rib, or leg of lamb. I make an herb marinade, and then a sauce from the natural pan drippings.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nSmartfood popcorn.\u003c/p>\n\u003cp>\u003cstrong>Any other news? \u003c/strong>\u003cbr>\nBeyond going to New York for the James Beard dinner, I have some trips planned to Vegas this year.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\">\u003cimg class=\"alignnone size-full wp-image-42825\" title=\"Rabbit Meatballs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\" alt=\"Rabbit Meatballs\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\nPhoto Credit: Ana Homonnay\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Rabbit Meatballs\u003c/strong>\u003cbr>\n\u003cstrong>Yields:\u003c/strong> about 20-25 golf ball size meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Meatballs\u003c/strong>\u003cbr>\n1 1/2 lb ground rabbit (very cold)\u003cbr>\n1/4 lb ground chicken leg meat (very cold)\u003cbr>\n1/4 lb ground pancetta (very cold)\u003cbr>\n1/4 lb ground back fat (very cold)\u003cbr>\n1C finely chopped Calabrian chiles\u003cbr>\n1 1/2 Tbs finely chopped garlic\u003cbr>\n3/4 C minced yellow onions\u003cbr>\n1 tsp toasted and ground fennel seeds\u003cbr>\n2 tbs Kosher salt\u003cbr>\n2 tsp freshly ground black pepper\u003cbr>\n1/4 C chopped Italian parsley\u003cbr>\n1/4 C chopped oregano\u003cbr>\n1/4 C chopped basil\u003cbr>\n2 tsp red chile flakes\u003cbr>\n1/2 C grated Parmesan\u003cbr>\n4 ea whole eggs\u003cbr>\n1/4 C milk\u003cbr>\n1/3 C Ricotta cheese\u003cbr>\n3 C bread crumbs (made from Italian or French loaf)\u003cbr>\n1qt olive oil for frying\u003cbr>\n1 pt All purpose flour for coating the meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Sauce\u003c/strong>\u003cbr>\n3 qt San Marzano tomatoes, hand crushed\u003cbr>\n1 bunch basil\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Mix the ricotta, milk and eggs in a bowl and lightly whisk together.\u003c/li>\n\u003cli>Add all other meatball ingredients in a big bowl and pour over the milk-ricotta mixture.\u003c/li>\n\u003cli>Mix well. Then sauté a small piece in oil to check for seasoning. Adjust seasoning if necessary.\u003c/li>\n\u003cli>Form by hand into golf ball sized meatballs and put on a large tray lined with wax paper.\u003c/li>\n\u003cli>Heat oil in skillet to 350 degrees. Heat tomatoes and basil in a large pot. Season with salt & pepper.\u003c/li>\n\u003cli>Lightly coat 9 or 10 meatballs at a time with the flour and fry in the oil until golden brown. Drain on a paper towel. Then add them to the tomato sauce. Repeat until all the meatballs are fried.\u003c/li>\n\u003cli>Cook over low heat (very slight bubbles) for 1.5 hours. Stir gently every 20 minutes to rotate the meatballs.\u003c/li>\n\u003cli>Turn off heat and cool the meatballs down in the sauce.\u003c/li>\n\u003cli>Serve with crusty bread or over your favorite type of pasta. These meatballs are best topped with freshly grated Parmesan cheese, chopped basil and good extra virgin olive oil.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito",
"title": "Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\" alt=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" title=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" width=\"480\" height=\"435\" class=\"alignnone size-full wp-image-42477\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://www.joanneweir.com/index.php\">Chef Joanne Weir\u003c/a> and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \u003c/p>\n\u003cp>It takes a lot of chutzpah to challenge Joanne Weir to a margarita-making competition. Joanne Weir is a chef, a culinary teacher, television personality and kitchen consultant, sought after for her precise palate. Her most recent book is “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” But Larry Mindel doesn’t scare easily. He’s a restaurateur with a golden touch. He has opened Ciao, MacArthur Park, Guaymas and Prego. He turned Il Fornaio from struggling bakeries into a very successful group of Italian restaurants. He’s the co-owner of \u003ca href=\"http://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a> restaurant in Sausalito. I live in Sausalito and this is a beloved place for locals, where you often dine next guys who live on their sailboats at one table and Carlos Santana to the other side. And everyone marvels at how even the spinach is so amazing. But now he turns his focus south of the border. \u003c/p>\n\u003cp>The margarita competition has two differing versions. According to Larry, he concocted a “Lorenzo” heavy on the tequila, and lighter on the lime juice and agave syrup. He shook it with ice, then served it up, martini style, with a delicate salt rim. “It was really strong,” Larry said. “So everyone was tipsy by the time they tried Joanne’s. The second margarita was bound to win because the first was so potent.”\u003c/p>\n\u003cp>According to Joanne, “Larry’s was terrible. I love the taste of tequila and the acidity from lime, so a balance is what you want, with just a hint of agave so it’s not too sweet. Mine was perfect.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman560.jpg\" alt=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" title=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-42475\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir (co-owner of Copita) with Fernando Guzman, the general manager and tequila curator behind the bar at Copita. \u003c/em>\u003c/p>\n\u003cp>When drinking tequila based cocktails, I almost always find myself wanting a margarita made with a blanco with spicy food or a Don Julio Anejo straight up with milder, more savory Mexican. In ambitious hands tequila cocktails can often get too complicated or sweet to be food-friendly. The manager and “tequila curator” of Copita, Fernando Guzman, has changed that notion. His margaritas were excellent, and the cocktails all had a delicate touch that kept them bright, citrusy and food-friendly. He made a “Mexican 75” with sparkling wine, tequila and lime juice, as well as a “Raspado” with shaved ice, tamarind juice, and mescal with a salt and chili rim. But the ‘Prado” was Joanne’s proclaimed favorite. (She had just set down a plate of Mexico City style quesadillas filled with potatoes and chorizo and topped with crema and queso fresco.) Joanne is as charming as she is talented, so when she declared this cocktail with corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites “sexy” we all vigorously agreed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie200.jpg\" alt=\"The rotisserie, considered the heart of Copita.\" title=\"The rotisserie, considered the heart of Copita.\" width=\"200\" height=\"355\" class=\"alignleft size-full wp-image-42473\">\u003c/a>Larry and Joanne’s common spot is not only their prowess in the food industry, but also a love for Mexico. Neither could nail down their favorite spot there, but Mexico City, Oaxaca, and both coasts were mentioned with much affection. In particular, they sited the Pacific side as influential of the ceviches. Their menu has the basic, fresh fish with tomato, onion, cilantro and Serrano chili, as well as halibut with mango and cucumber, but it’s the shrimp aguachile that they both get a little dreamy-eyed over. “I could eat this every day,” Larry said. \u003c/p>\n\u003cp>There are no fiesta platters at this place. “I hate pushing away from the table at a Mexican restaurant too full from rice and beans and cheese,” Larry said. “This is more refined. More like Mexico.” Though he admits, an almost promiscuous regard for tamales, “They are my biggest passion. I like them all. I had a grandmother from Texas who used to make them by the hundreds for the holidays. Pork is my favorite, but the chicken ones here are made with wood-roasted meat.”\u003c/p>\n\u003cp>Their rotisserie is the heart of the menu, and their spit roasted chicken is seasoned with chile guajillo and served with pickled spring vegetables and heirloom beans with housemade chorizo. “It’s Mexican, but with a California sensibility,” Joanne said. “Everyone working with me in the kitchen is from Mexico, and all of them are passionate about food. We work to keep it fresh, seasonal and light. We are all learning a lot from each other.”\u003c/p>\n\u003cp>It’s not a large restaurant, with 50 seats indoors and 15 outside. It has a low-key, casual elegance. The rotisserie is the focal point; it’s embossed with decorative tiles from Mexico. Bowls from the local \u003ca href=\"http://www.heathceramics.com/\">Heath Ceramics\u003c/a> are stacked on the counter—a blend of Mexico and Sausalito that seems very natural. The bar itself is polished hardwood, reminiscent of an Old World cocktail spot in Mexico City with bottles of premium tequila displayed. There are a few tables outside on the sidewalk for people watching on Bridgeway Avenue and a glimpse of the bay. I pictured sitting out there on a warm evening, sipping a sexy Prado and having seasonal salsa and ceviche. I’ve started putting the word out with friends and neighbors in Sausalito, “It’s going to be a very good summer.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado300.jpg\" alt=\"Prado cocktail. Photo: Erin Gleeson\" title=\"Prado cocktail. Photo: Erin Gleeson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-42471\">\u003c/a>\u003cbr>\n\u003cem>“Prado” made of corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites. The “sexy” tequila cocktail at Copita. Photo: Erin Gleeson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Prado\u003c/strong>\u003c/p>\n\u003cp>Serves 1\u003c/p>\n\u003cp>From “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” by Joanne Weir\u003c/p>\n\u003cp>A prado is a grassy “meadow” or “field” in Spanish. This aptly named drink is the loveliest green. Airy and light, with a generous dose of agave, this cocktail is sure to impress. Its heavenly foam crown is most easily made by employing an interesting technique: remove the spring from your cocktail strainer and use it in the shaker as a whisk!\u003c/p>\n\u003cp>2 ounces blanco tequila\u003cbr>\n1 ounce freshly squeezed lime juice\u003cbr>\n1 ounce maraschino liqueur\u003cbr>\n1 egg white\u003cbr>\n1 flamed lime peel for garnish*\u003c/p>\n\u003cp>Combine all of the ingredients except the garnish in a cocktail shaker with plenty of ice and shake vigorously for 5 seconds. Using a whisk or the spring from the cocktail shaker, whisk the drink to create a little bit of foam. Strain into a chilled cocktail glass and garnish with the flamed lime peel. \u003c/p>\n\u003cp>*Flamed Citrus Peel\u003cbr>\nRemove a 2-to 3 inch-long piece of citrus peel using a sharp knife or a vegetable peeler. To flame the peel, light the end of a toothpick or bamboo skewer with a lighter. Hold the burning toothpick or skewer about 2 fingers above the rim of the glass and warm the outside of the peel. Then, holding the peel just above the flame, sharply squeeze it, propelling the oil from the peel through the flame and into the glass. Drop the flamed peel into the cocktail. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.copitarestaurant.com\">Copita Tequileria y Comida\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/g39gm\">739 Bridgeway\u003c/a>\u003cbr>\nSausalito, CA 94965\u003cbr>\nPhone: (415) 331-7400\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopitaTequileria\">Copita Tequileria y Comida\u003c/a>\u003cbr>\nEmail: \u003ca href=\"mailto:info@copitarestaurant.com\">info@copitarestaurant.com\u003c/a>\u003cbr>\nBusiness hours will be 11am-11pm \u003c/p>\n\n",
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"excerpt": "Chef Joanne Weir and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \r\n",
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"title": "Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\" alt=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" title=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" width=\"480\" height=\"435\" class=\"alignnone size-full wp-image-42477\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://www.joanneweir.com/index.php\">Chef Joanne Weir\u003c/a> and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \u003c/p>\n\u003cp>It takes a lot of chutzpah to challenge Joanne Weir to a margarita-making competition. Joanne Weir is a chef, a culinary teacher, television personality and kitchen consultant, sought after for her precise palate. Her most recent book is “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” But Larry Mindel doesn’t scare easily. He’s a restaurateur with a golden touch. He has opened Ciao, MacArthur Park, Guaymas and Prego. He turned Il Fornaio from struggling bakeries into a very successful group of Italian restaurants. He’s the co-owner of \u003ca href=\"http://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a> restaurant in Sausalito. I live in Sausalito and this is a beloved place for locals, where you often dine next guys who live on their sailboats at one table and Carlos Santana to the other side. And everyone marvels at how even the spinach is so amazing. But now he turns his focus south of the border. \u003c/p>\n\u003cp>The margarita competition has two differing versions. According to Larry, he concocted a “Lorenzo” heavy on the tequila, and lighter on the lime juice and agave syrup. He shook it with ice, then served it up, martini style, with a delicate salt rim. “It was really strong,” Larry said. “So everyone was tipsy by the time they tried Joanne’s. The second margarita was bound to win because the first was so potent.”\u003c/p>\n\u003cp>According to Joanne, “Larry’s was terrible. I love the taste of tequila and the acidity from lime, so a balance is what you want, with just a hint of agave so it’s not too sweet. Mine was perfect.” \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/24/2012/04/Joanne-Fernando-Guzman800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman560.jpg\" alt=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" title=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-42475\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir (co-owner of Copita) with Fernando Guzman, the general manager and tequila curator behind the bar at Copita. \u003c/em>\u003c/p>\n\u003cp>When drinking tequila based cocktails, I almost always find myself wanting a margarita made with a blanco with spicy food or a Don Julio Anejo straight up with milder, more savory Mexican. In ambitious hands tequila cocktails can often get too complicated or sweet to be food-friendly. The manager and “tequila curator” of Copita, Fernando Guzman, has changed that notion. His margaritas were excellent, and the cocktails all had a delicate touch that kept them bright, citrusy and food-friendly. He made a “Mexican 75” with sparkling wine, tequila and lime juice, as well as a “Raspado” with shaved ice, tamarind juice, and mescal with a salt and chili rim. But the ‘Prado” was Joanne’s proclaimed favorite. (She had just set down a plate of Mexico City style quesadillas filled with potatoes and chorizo and topped with crema and queso fresco.) Joanne is as charming as she is talented, so when she declared this cocktail with corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites “sexy” we all vigorously agreed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie200.jpg\" alt=\"The rotisserie, considered the heart of Copita.\" title=\"The rotisserie, considered the heart of Copita.\" width=\"200\" height=\"355\" class=\"alignleft size-full wp-image-42473\">\u003c/a>Larry and Joanne’s common spot is not only their prowess in the food industry, but also a love for Mexico. Neither could nail down their favorite spot there, but Mexico City, Oaxaca, and both coasts were mentioned with much affection. In particular, they sited the Pacific side as influential of the ceviches. Their menu has the basic, fresh fish with tomato, onion, cilantro and Serrano chili, as well as halibut with mango and cucumber, but it’s the shrimp aguachile that they both get a little dreamy-eyed over. “I could eat this every day,” Larry said. \u003c/p>\n\u003cp>There are no fiesta platters at this place. “I hate pushing away from the table at a Mexican restaurant too full from rice and beans and cheese,” Larry said. “This is more refined. More like Mexico.” Though he admits, an almost promiscuous regard for tamales, “They are my biggest passion. I like them all. I had a grandmother from Texas who used to make them by the hundreds for the holidays. Pork is my favorite, but the chicken ones here are made with wood-roasted meat.”\u003c/p>\n\u003cp>Their rotisserie is the heart of the menu, and their spit roasted chicken is seasoned with chile guajillo and served with pickled spring vegetables and heirloom beans with housemade chorizo. “It’s Mexican, but with a California sensibility,” Joanne said. “Everyone working with me in the kitchen is from Mexico, and all of them are passionate about food. We work to keep it fresh, seasonal and light. We are all learning a lot from each other.”\u003c/p>\n\u003cp>It’s not a large restaurant, with 50 seats indoors and 15 outside. It has a low-key, casual elegance. The rotisserie is the focal point; it’s embossed with decorative tiles from Mexico. Bowls from the local \u003ca href=\"http://www.heathceramics.com/\">Heath Ceramics\u003c/a> are stacked on the counter—a blend of Mexico and Sausalito that seems very natural. The bar itself is polished hardwood, reminiscent of an Old World cocktail spot in Mexico City with bottles of premium tequila displayed. There are a few tables outside on the sidewalk for people watching on Bridgeway Avenue and a glimpse of the bay. I pictured sitting out there on a warm evening, sipping a sexy Prado and having seasonal salsa and ceviche. I’ve started putting the word out with friends and neighbors in Sausalito, “It’s going to be a very good summer.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado300.jpg\" alt=\"Prado cocktail. Photo: Erin Gleeson\" title=\"Prado cocktail. Photo: Erin Gleeson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-42471\">\u003c/a>\u003cbr>\n\u003cem>“Prado” made of corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites. The “sexy” tequila cocktail at Copita. Photo: Erin Gleeson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Prado\u003c/strong>\u003c/p>\n\u003cp>Serves 1\u003c/p>\n\u003cp>From “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” by Joanne Weir\u003c/p>\n\u003cp>A prado is a grassy “meadow” or “field” in Spanish. This aptly named drink is the loveliest green. Airy and light, with a generous dose of agave, this cocktail is sure to impress. Its heavenly foam crown is most easily made by employing an interesting technique: remove the spring from your cocktail strainer and use it in the shaker as a whisk!\u003c/p>\n\u003cp>2 ounces blanco tequila\u003cbr>\n1 ounce freshly squeezed lime juice\u003cbr>\n1 ounce maraschino liqueur\u003cbr>\n1 egg white\u003cbr>\n1 flamed lime peel for garnish*\u003c/p>\n\u003cp>Combine all of the ingredients except the garnish in a cocktail shaker with plenty of ice and shake vigorously for 5 seconds. Using a whisk or the spring from the cocktail shaker, whisk the drink to create a little bit of foam. Strain into a chilled cocktail glass and garnish with the flamed lime peel. \u003c/p>\n\u003cp>*Flamed Citrus Peel\u003cbr>\nRemove a 2-to 3 inch-long piece of citrus peel using a sharp knife or a vegetable peeler. To flame the peel, light the end of a toothpick or bamboo skewer with a lighter. Hold the burning toothpick or skewer about 2 fingers above the rim of the glass and warm the outside of the peel. Then, holding the peel just above the flame, sharply squeeze it, propelling the oil from the peel through the flame and into the glass. Drop the flamed peel into the cocktail. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.copitarestaurant.com\">Copita Tequileria y Comida\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/g39gm\">739 Bridgeway\u003c/a>\u003cbr>\nSausalito, CA 94965\u003cbr>\nPhone: (415) 331-7400\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopitaTequileria\">Copita Tequileria y Comida\u003c/a>\u003cbr>\nEmail: \u003ca href=\"mailto:info@copitarestaurant.com\">info@copitarestaurant.com\u003c/a>\u003cbr>\nBusiness hours will be 11am-11pm \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Goose & Gander takes up where Martini House left off, and then some",
"title": "Goose & Gander takes up where Martini House left off, and then some",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\" alt=\"\" title=\"Goose and Gander\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42378\">\u003c/a>\u003cbr>\n\u003cem>The dining room at the newly opened Goose & Gander.\u003c/em>\u003c/p>\n\u003cp>The former \u003ca href=\"http://napavalleyregister.com/news/local/article_f0080040-d4e3-11df-90a1-001cc4c03286.html\">Martini House\u003c/a> in Napa's St. Helena is gradually being restored to its old glory. Restaurateur \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/07/25/martini-house-sold-to-restaurateur-andy-florsheim/\">Andrew Florsheim\u003c/a>, formerly of the \u003ca href=\"http://www.levyrestaurants.com/\">Levy Restaurant Group\u003c/a> in Chicago, has been a resident of the Napa Valley since 2008 and took over the space from \u003ca href=\"http://www.kuleto.com/\">Pat Kuleto\u003c/a>. \u003c/p>\n\u003cp>Martini House's opening chef de cuisine \u003ca href=\"http://2011.pebblebeachfoodandwine.com/index.cfm/chef-Kelly_McCown_63.htm\">Kelly McCown\u003c/a> returns as Executive Chef and partner after spending two and a half years as Executive Chef at Sacramento's noted \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella Dining Room and Bar\u003c/a>.\u003c/p>\n\u003cp>We traipsed up to Napa on Friday night for the media preview at \u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a> and got a glimpse of what the menu will be like. Though some things about the old Martini House have remained the same--like the awesome downstairs bar, thank goodness--the menu has taken a different and entirely less fussy direction under Chef McCown's expert tutelage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\" alt=\"\" title=\"Kitchen Line\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42380\">\u003c/a>\u003cbr>\n\u003cem>Cooks line up meatballs in the Goose & Gander kitchen.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The down-to-earth chef has built solid relationships with local farmers and artisans, thanks to more than two decades of experience in some of California's most prominent kitchens, and his menu is simple and ingredient-driven. Though the food appears simple, don't be fooled: fancier items reminiscent of McCown's five years as Executive Chef at \u003ca href=\"http://www.yelp.com/biz/rubicon-san-francisco\">Rubicon\u003c/a>, like a sous-vide pork chop or an escargot appetizer, humbly deep-fried in panko bread crumbs and served with melted anchovy butter for dipping, do make the occasional appearance.\u003c/p>\n\u003cp>McCown sported a walking cast due to a broken foot and hopped crazily up and down the line on Friday as he supervised his crew. He brought dishes to the tables where journalists dined family-style, and spoke about the concepts behind his food. \"In Japan, they enjoy softer foods; a gelatin component is important there, \" he said. \"I've noticed that Americans like crunchy things in everything they eat.\"\u003c/p>\n\u003cp>And the crunchy component was certainly present in each of the dishes we tried. Along with the aforementioned escargot, which was skewered with deep-fried castelvetrano olives, appetizers included a finger-friendly version of hot wings: duck and chicken meats, boneless, with deep-fried pickle chips on the side and a Green Goddess sauce for dipping. \u003c/p>\n\u003cp>The crispy element manifested as crackly skin on mild Scottish salmon served with freshly shelled spring peas as a main course. \u003c/p>\n\u003cp>\"It's my interpretation of my Irish mum's salmon with mushy peas,\" said McCown about the perfectly cooked fish, which melted in my mouth as the skin offset the rest of the dish's soft textures. Another standout entree was a grilled beef coulotte, served with a spicy cilantro salsa verde and panko-breaded onion rings that were fried in duck fat. The richness of the onion rings were nicely complemented by the tender, yet lean beef, and the bright green flavor of cilantro worked surprisingly well to balance what could have easily become a heavy steak dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\" alt=\"\" title=\"scallops and tomatoes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42385\">\u003c/a>\u003cbr>\n\u003cem>Scallops with pancetta and fried green tomatoes.\u003c/em>\u003c/p>\n\u003cp>In another entree, scallops were given pub-grub styling--McCown describes his menu as \"rustic American pub food.\" The large Maine scallops were served over fried green tomatoes with a shaving of thick, curled pancetta. A creamy jalapeno-cilantro sauce finished the dish, and the tanginess and richness of the plate called out for one of the restaurant's signature cocktails.\u003c/p>\n\u003cfigure id=\"attachment_42387\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\" alt=\"A refreshing Collins at the bar\" title=\"A refreshing Collins at the bar\" width=\"300\" height=\"400\" class=\"size-full wp-image-42387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>A refreshing Collins at the bar.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Ahhhh, the cocktails. The legendary \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a>, of \u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> fame, has worked his magic once again for a new restaurant opening by designing the bar program at Goose & Gander. Beattie, whose recent consulting projects have included designing the cocktail programs for \u003ca href=\"http://www.hogandrocks.com/\">Hog & Rocks\u003c/a> and Healdsburg's \u003ca href=\"http://www.h2hotel.com/spoonbar/\">Spoonbar\u003c/a>, has created a list that is both innovative and familiar. Beattie is also familiar with the layout of the land, so to speak--he tended bar at the Martini House way back in 2001. Drinks like the \"Bali Spice Old Fashioned,\" featuring \u003ca href=\"http://www.stgeorgespirits.com/\">St. George\u003c/a> bourbon, orange, cinnamon, clove, and star anise, are so good that you won't want to put them down to have wine with dinner. Goose & Gander is the first restaurant in St. Helena to serve whiskey drinks with \"proper\" ice--large, hand-carved globes in the Japanese style that nearly fill the entire glass, ensuring that the quality liquor does not get too watered-down. The \"Cucumber Collins,\" with Square One cucumber Vodka, lemon, yuzu, huckleberries, and both fresh and pickled cucumbers is also a winner. \u003c/p>\n\u003cp>The wines, mostly a local selection of smaller names, are nothing to sneeze at--a second-label \u003ca href=\"http://www.dumol.com/\">DuMol\u003c/a> Chardonnay stood out, although it was somewhat interestingly paired with meatballs--but they take the backseat to the cocktail program.\u003c/p>\n\u003cp>The redesigned building is as comfortable and unpretentious as the food. The outdoor garden area is slated to open in late spring, but the downstairs bar is convivial and the upstairs dining room is welcoming and feels more open than the former decor. Red-leather seating booths and reclaimed redwood tables add to the \"duck club\" vibe, iron fowl knicknackery adorn the restaurant--but not to excess. Interestingly, Goose & Gander is as of now the only place to serve \u003ca href=\"http://www.panevino-napa.com/david_bio.htm\">Panevino's David Katz's\u003c/a> crazy-good salumi offerings.\u003c/p>\n\u003cp>Morsels like duck prosciutto, lamb chorizo, and Provençal salumi dusted with fennel pollen rocked my socks off. Katz's salumi will be available soon for retail purchase, but you can only get it at Goose & Gander for right now. Fans of the old Martini House will not be disappointed with the direction the property has taken, and lovers of nouvelle cuisine will find Goose & Gander a worthwhile destination to dine at in its early days.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\" alt=\"\" title=\"Salumi plate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42391\">\u003c/a>\u003cbr>\n\u003cem>Diners enjoy a board of David Katz's salumi.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>, 1245 Spring St. at Oak St., St. Helena, 707-967-8779\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/goosegandernapa\">Goose & Gander\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/goosegandernapa\">@goosegandernapa\u003c/a> \u003c/p>\n\n",
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"excerpt": "St. Helena's former Martini House welcomes back its opening Chef de Cuisine in its new incarnation as cozy, upscale gastropub Goose & Gander.",
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"description": "St. Helena's former Martini House welcomes back its opening Chef de Cuisine in its new incarnation as cozy, upscale gastropub Goose & Gander.",
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"headline": "Goose & Gander takes up where Martini House left off, and then some",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\" alt=\"\" title=\"Goose and Gander\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42378\">\u003c/a>\u003cbr>\n\u003cem>The dining room at the newly opened Goose & Gander.\u003c/em>\u003c/p>\n\u003cp>The former \u003ca href=\"http://napavalleyregister.com/news/local/article_f0080040-d4e3-11df-90a1-001cc4c03286.html\">Martini House\u003c/a> in Napa's St. Helena is gradually being restored to its old glory. Restaurateur \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/07/25/martini-house-sold-to-restaurateur-andy-florsheim/\">Andrew Florsheim\u003c/a>, formerly of the \u003ca href=\"http://www.levyrestaurants.com/\">Levy Restaurant Group\u003c/a> in Chicago, has been a resident of the Napa Valley since 2008 and took over the space from \u003ca href=\"http://www.kuleto.com/\">Pat Kuleto\u003c/a>. \u003c/p>\n\u003cp>Martini House's opening chef de cuisine \u003ca href=\"http://2011.pebblebeachfoodandwine.com/index.cfm/chef-Kelly_McCown_63.htm\">Kelly McCown\u003c/a> returns as Executive Chef and partner after spending two and a half years as Executive Chef at Sacramento's noted \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella Dining Room and Bar\u003c/a>.\u003c/p>\n\u003cp>We traipsed up to Napa on Friday night for the media preview at \u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a> and got a glimpse of what the menu will be like. Though some things about the old Martini House have remained the same--like the awesome downstairs bar, thank goodness--the menu has taken a different and entirely less fussy direction under Chef McCown's expert tutelage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\" alt=\"\" title=\"Kitchen Line\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42380\">\u003c/a>\u003cbr>\n\u003cem>Cooks line up meatballs in the Goose & Gander kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The down-to-earth chef has built solid relationships with local farmers and artisans, thanks to more than two decades of experience in some of California's most prominent kitchens, and his menu is simple and ingredient-driven. Though the food appears simple, don't be fooled: fancier items reminiscent of McCown's five years as Executive Chef at \u003ca href=\"http://www.yelp.com/biz/rubicon-san-francisco\">Rubicon\u003c/a>, like a sous-vide pork chop or an escargot appetizer, humbly deep-fried in panko bread crumbs and served with melted anchovy butter for dipping, do make the occasional appearance.\u003c/p>\n\u003cp>McCown sported a walking cast due to a broken foot and hopped crazily up and down the line on Friday as he supervised his crew. He brought dishes to the tables where journalists dined family-style, and spoke about the concepts behind his food. \"In Japan, they enjoy softer foods; a gelatin component is important there, \" he said. \"I've noticed that Americans like crunchy things in everything they eat.\"\u003c/p>\n\u003cp>And the crunchy component was certainly present in each of the dishes we tried. Along with the aforementioned escargot, which was skewered with deep-fried castelvetrano olives, appetizers included a finger-friendly version of hot wings: duck and chicken meats, boneless, with deep-fried pickle chips on the side and a Green Goddess sauce for dipping. \u003c/p>\n\u003cp>The crispy element manifested as crackly skin on mild Scottish salmon served with freshly shelled spring peas as a main course. \u003c/p>\n\u003cp>\"It's my interpretation of my Irish mum's salmon with mushy peas,\" said McCown about the perfectly cooked fish, which melted in my mouth as the skin offset the rest of the dish's soft textures. Another standout entree was a grilled beef coulotte, served with a spicy cilantro salsa verde and panko-breaded onion rings that were fried in duck fat. The richness of the onion rings were nicely complemented by the tender, yet lean beef, and the bright green flavor of cilantro worked surprisingly well to balance what could have easily become a heavy steak dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\" alt=\"\" title=\"scallops and tomatoes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42385\">\u003c/a>\u003cbr>\n\u003cem>Scallops with pancetta and fried green tomatoes.\u003c/em>\u003c/p>\n\u003cp>In another entree, scallops were given pub-grub styling--McCown describes his menu as \"rustic American pub food.\" The large Maine scallops were served over fried green tomatoes with a shaving of thick, curled pancetta. A creamy jalapeno-cilantro sauce finished the dish, and the tanginess and richness of the plate called out for one of the restaurant's signature cocktails.\u003c/p>\n\u003cfigure id=\"attachment_42387\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\" alt=\"A refreshing Collins at the bar\" title=\"A refreshing Collins at the bar\" width=\"300\" height=\"400\" class=\"size-full wp-image-42387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>A refreshing Collins at the bar.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Ahhhh, the cocktails. The legendary \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a>, of \u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> fame, has worked his magic once again for a new restaurant opening by designing the bar program at Goose & Gander. Beattie, whose recent consulting projects have included designing the cocktail programs for \u003ca href=\"http://www.hogandrocks.com/\">Hog & Rocks\u003c/a> and Healdsburg's \u003ca href=\"http://www.h2hotel.com/spoonbar/\">Spoonbar\u003c/a>, has created a list that is both innovative and familiar. Beattie is also familiar with the layout of the land, so to speak--he tended bar at the Martini House way back in 2001. Drinks like the \"Bali Spice Old Fashioned,\" featuring \u003ca href=\"http://www.stgeorgespirits.com/\">St. George\u003c/a> bourbon, orange, cinnamon, clove, and star anise, are so good that you won't want to put them down to have wine with dinner. Goose & Gander is the first restaurant in St. Helena to serve whiskey drinks with \"proper\" ice--large, hand-carved globes in the Japanese style that nearly fill the entire glass, ensuring that the quality liquor does not get too watered-down. The \"Cucumber Collins,\" with Square One cucumber Vodka, lemon, yuzu, huckleberries, and both fresh and pickled cucumbers is also a winner. \u003c/p>\n\u003cp>The wines, mostly a local selection of smaller names, are nothing to sneeze at--a second-label \u003ca href=\"http://www.dumol.com/\">DuMol\u003c/a> Chardonnay stood out, although it was somewhat interestingly paired with meatballs--but they take the backseat to the cocktail program.\u003c/p>\n\u003cp>The redesigned building is as comfortable and unpretentious as the food. The outdoor garden area is slated to open in late spring, but the downstairs bar is convivial and the upstairs dining room is welcoming and feels more open than the former decor. Red-leather seating booths and reclaimed redwood tables add to the \"duck club\" vibe, iron fowl knicknackery adorn the restaurant--but not to excess. Interestingly, Goose & Gander is as of now the only place to serve \u003ca href=\"http://www.panevino-napa.com/david_bio.htm\">Panevino's David Katz's\u003c/a> crazy-good salumi offerings.\u003c/p>\n\u003cp>Morsels like duck prosciutto, lamb chorizo, and Provençal salumi dusted with fennel pollen rocked my socks off. Katz's salumi will be available soon for retail purchase, but you can only get it at Goose & Gander for right now. Fans of the old Martini House will not be disappointed with the direction the property has taken, and lovers of nouvelle cuisine will find Goose & Gander a worthwhile destination to dine at in its early days.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\" alt=\"\" title=\"Salumi plate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42391\">\u003c/a>\u003cbr>\n\u003cem>Diners enjoy a board of David Katz's salumi.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>, 1245 Spring St. at Oak St., St. Helena, 707-967-8779\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/goosegandernapa\">Goose & Gander\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/goosegandernapa\">@goosegandernapa\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Comstock Saloon Keeper Jonny Raglin",
"title": "Q&A with Comstock Saloon Keeper Jonny Raglin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\" alt=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" title=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" width=\"525\" height=\"394\" class=\"alignnone size-full wp-image-39310\">\u003c/a>\u003cbr>\n\u003cem>Jonny Raglin. Photo: courtesy of FoodGPS.com\u003c/em>\u003c/p>\n\u003cp>Jonny Raglin and fellow Saloon Keeper Jeff Hollinger partnered with Bill Russell-Shapiro’s The Absinthe Group to open \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> on the ever-busy corner of Pacific and Columbus Avenues in North Beach in 2009. Raglin and Hollinger created the bar program, and chef Carlo Espinas handles the classic menu: Hangtown toast, beef shank & bone marrow pot pie, and house made Cheddar crackers with pepper jelly. Comstock’s design, menus and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Raglin is from Harrah, Oklahoma and got his start at the Cajun restaurant \u003ca href=\"http://funfresh.com/\">Pearl's Oyster Bar\u003c/a> while attending the University of Central Oklahoma. After graduating, he traveled to Europe and worked in Irish pubs. In 2001, he began working at Stars, where he learned from Dan McCracken “how to make proper cocktails with fresh juices and seasonal ingredients.” After Stars closed in 2003, he joined \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and worked with Chef \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. The next year, Raglin joined \u003ca href=\"http://www.absinthe.com/\">Absinthe Brasserie & Bar’s\u003c/a> bar team, and began working with Hollinger to develop culinary-like cocktails inspired by the classics. From 2005 to 2009, he oversaw Absinthe’s bar program as Bar Manager. He designed cocktail menus for \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, \u003ca href=\"http://dosasf.com/\">DOSA\u003c/a> and \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>, through his own company, \u003ca href=\"http://www.properpotion.com/\">Proper Potion Consulting\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\" alt=\"Comstock exterior. Photo: Mary Ladd\" title=\"Comstock exterior. Photo: Mary Ladd\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-39307\">\u003c/a>\u003c/p>\n\u003cp>Raglin is a member of the United States Bartender’s Guild association. In 2007, he was selected as a StarChefs “\u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_raglin.shtml\">Rising Star Bar Chef\u003c/a>.” He lives in Bernal Heights with his wife Sara Spearin of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a> fame, and their two sons, Henry and Arlo. Raglin met Spearin at Stars, where she was the pastry chef and they have been married for six years. On a recent visit, Raglin crafted a Bamboo cocktail (recipe below) on a Free Lunch Friday at Comstock, which was paired with a Scotch egg salad. The free lunch promotion means anyone who buys two adult beverages can try Chef Espina’s lunch plate for free; other recent offerings in the rotation were fried chicken with mashed potatoes and chicken and dumplings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What was it like having Anthony Bourdain visit Comstock for his TV show, \u003ca href=\"http://www.travelchannel.com/tv-shows/the-layover/episodes/sanfrancisco\">The Layover\u003c/a>\u003c/strong>?\u003cbr>\nWe’ve been very busy ever since and we were already busy. Right after the show aired we had to hold the door on weekends. The Layover is one of the better shows because it’s for tourists who specifically travel to eat and drink. \u003c/p>\n\u003cp>\u003cstrong>What do you think about the mixologist label?\u003c/strong>\u003cbr>\nIt’s a really old term. I don’t call myself that. I don't think it’s a bad word. I’ve bartended for 16 years now and always considered myself a bartender. Why would I change that? Everyone wants to talk about the esoteric ingredients in their drink rather than talk about life. \u003c/p>\n\u003cp>\u003cstrong>How do you divide Comstock’s Twitter duties \u003ca href=\"https://twitter.com/#!/ComstockSaloon\">@ComstockSaloon\u003c/a>?\u003c/strong>\u003cbr>\nIt goes to whoever’s on duty. We do twitter throughout the week, mainly to say what the free lunch item is [for Friday]. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating spots?\u003c/strong>\u003cbr>\nSara and I work very opposite hours. It’s a lot of handoff. Our son is in preschool now, so there’s not a lot of date night going on. We manage our time and bank account these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and fish from \u003ca href=\"http://www.yelp.com/biz/mission-market-fish-and-poultry-san-francisco\">Mission Market\u003c/a>. We supplement most everything with biweekly trips to \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>. There are some things that Trader Joe’s does well and ultimately it’s the price that wins out. When we lived on Capp Street before moving to Bernal, we lived at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> for their discount days, and we used those Rainbow phone book coupons. Living in Bernal, you’ve got to get in a car. \u003c/p>\n\u003cp>\u003cstrong>What’s new with Proper Potion Consulting?\u003c/strong>\u003cbr>\nEver since Jeff and I opened up Comstock, I haven’t had much time. When I do some consultation, it’s kind of cool because I get to know about places before they open. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI’m not guilty but bacon is probably my biggest one. I’m not the type that wants bacon on everything, but I do want three bacon strips a day. And Bourbon Whisky. That is a pleasure I should definitely feel guilty about. \u003c/p>\n\u003cp>\u003cstrong>Any news for 2012?\u003c/strong>\u003cbr>\n This year we’ll travel to Maine, near the Canadian border. We own a portion of a family cabin and have been doing a remodel. It will be Arlo’s first time. We didn’t take a vacation last year. \u003c/p>\n\u003cp>We’re anticipating having an even busier year because there will be a Dynamo kiosk at Crissy field. [Mayor] Ed Lee is our landlord, so as soon as we get the papers signed, it should happen. We thought we’d be running by spring. There will be two deliveries a day, and production will still be in the Mission.\u003c/p>\n\u003cp>\u003cstrong>What is it like running Comstock?\u003c/strong>\u003cbr>\nJeff and I had thoughts on what the space would be: a classic spot where you can dress up and have fun. We continue to come back to the end commodity, which is fun. I would never recommend to anyone to open a restaurant, kids or not. The risks involved here in the city are great. Maybe in another city. It’s a lot cheaper to do business in the East Bay. Here, it’s high rents, high utilities and health insurance. If you saw what our water bill was here, it’s crazy. A lot of doing business here is about labor and healthcare. As a company, we just offer full health benefits via Kaiser. I think it’s great to offer healthcare. \u003c/p>\n\u003cp>For the future, we’ve talked about eventually opening something more foodcentric, like a café. \u003c/p>\n\u003cp>\u003cstrong>Which places do you watch and visit?\u003c/strong>\u003cbr>\nI see so much more comfort cuisine in San Francisco. New York has these amazing fine dining restaurants and fine pizza slices with very few mid-range places. San Francisco has embodied more variety for a long time. There is \u003ca href=\"http://benusf.com/\">Benu\u003c/a>, which is very successful. Then you have Ron Siegel at \u003ca href=\"http://parallel37sf.com/chef/\">Parallel 37\u003c/a> now doing something much more approachable. \u003c/p>\n\u003cp>The really cool one who was able to diversify is \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>. Valencia Street blows me away. We ate at \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a> and it’s awesome. All that tequila? That makes me happy. Their fried fish taco was so good. No one’s really trying that here. In Southern California, they do fried tacos well, but here?\u003c/p>\n\u003cp>I go to \u003ca href=\"http://mrbings.com/\">Mr. Bing’s\u003c/a> because it’s right across the street from Comstock. \u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is my go-to for a cocktail bar.\u003c/p>\n\u003cp>I like what they’ve done at \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\" alt=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" title=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39309\">\u003c/a>\u003cbr>\n\u003cem>Family photo -- biking at Ocean Beach. Courtesy of Jonny Raglin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMost often, we cook at home. Our culinary extravagances have definitely toned down. Last night, I took chicken roulade home from here [Comstock], which was awesome. Carlo’s food is not delicate so it travels well. It still tasted great. My youngest will eat about anything. The older one has food allergies and is very picky, but he’ll eat the bacon donut [from Dynamo Donuts.] I raised the boys on bacon because I do the mornings with them. Honestly, before Sara, I wasn’t that great around the stove. Now I feel confident with my skills. All it takes is \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf\u003c/a> bacon to make us happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\" alt=\"Comstock Saloon Bamboo cocktail\" title=\"Comstock Saloon Bamboo cocktail\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-39308\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bamboo Cocktail:\u003c/strong>\u003cbr>\n\u003cem>courtesy of Liza Gershman\u003c/em>\u003c/p>\n\u003cp>1.5 oz. medium dry Amontillado sherry (we use Pemartin)\u003cbr>\n1.5 oz. dry vermouth (we use \u003ca href=\"http://www.suttoncellars.com/Welcome.html\">Sutton Cellars\u003c/a>)\u003cbr>\n1 dash \u003ca href=\"http://angosturabitters.com/\">Angostura bitters\u003c/a>\u003cbr>\ngarnish with a twist of lemon.\u003c/p>\n\u003cp>Combine all ingredients in a mixing glass with ice and stir for about 30 seconds. Strain into a chilled cocktail glass and garnish. Serve.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>P.S. Keep your sherry and vermouth refrigerated for optimum freshness.\u003c/p>\n\n",
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"excerpt": "Jonny Raglin is a San Francisco resident, bartender, and founding partner at Comstock Saloon in North Beach. Raglin shares his favorite foods and restaurant spots, and tells what it's like to have a family with his wife Sara Spearin, who runs a popular food business: Dynamo Donuts.",
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"description": "Jonny Raglin is a San Francisco resident, bartender, and founding partner at Comstock Saloon in North Beach. Raglin shares his favorite foods and restaurant spots, and tells what it's like to have a family with his wife Sara Spearin, who runs a popular food business: Dynamo Donuts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\" alt=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" title=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" width=\"525\" height=\"394\" class=\"alignnone size-full wp-image-39310\">\u003c/a>\u003cbr>\n\u003cem>Jonny Raglin. Photo: courtesy of FoodGPS.com\u003c/em>\u003c/p>\n\u003cp>Jonny Raglin and fellow Saloon Keeper Jeff Hollinger partnered with Bill Russell-Shapiro’s The Absinthe Group to open \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> on the ever-busy corner of Pacific and Columbus Avenues in North Beach in 2009. Raglin and Hollinger created the bar program, and chef Carlo Espinas handles the classic menu: Hangtown toast, beef shank & bone marrow pot pie, and house made Cheddar crackers with pepper jelly. Comstock’s design, menus and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Raglin is from Harrah, Oklahoma and got his start at the Cajun restaurant \u003ca href=\"http://funfresh.com/\">Pearl's Oyster Bar\u003c/a> while attending the University of Central Oklahoma. After graduating, he traveled to Europe and worked in Irish pubs. In 2001, he began working at Stars, where he learned from Dan McCracken “how to make proper cocktails with fresh juices and seasonal ingredients.” After Stars closed in 2003, he joined \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and worked with Chef \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. The next year, Raglin joined \u003ca href=\"http://www.absinthe.com/\">Absinthe Brasserie & Bar’s\u003c/a> bar team, and began working with Hollinger to develop culinary-like cocktails inspired by the classics. From 2005 to 2009, he oversaw Absinthe’s bar program as Bar Manager. He designed cocktail menus for \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, \u003ca href=\"http://dosasf.com/\">DOSA\u003c/a> and \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>, through his own company, \u003ca href=\"http://www.properpotion.com/\">Proper Potion Consulting\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\" alt=\"Comstock exterior. Photo: Mary Ladd\" title=\"Comstock exterior. Photo: Mary Ladd\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-39307\">\u003c/a>\u003c/p>\n\u003cp>Raglin is a member of the United States Bartender’s Guild association. In 2007, he was selected as a StarChefs “\u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_raglin.shtml\">Rising Star Bar Chef\u003c/a>.” He lives in Bernal Heights with his wife Sara Spearin of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a> fame, and their two sons, Henry and Arlo. Raglin met Spearin at Stars, where she was the pastry chef and they have been married for six years. On a recent visit, Raglin crafted a Bamboo cocktail (recipe below) on a Free Lunch Friday at Comstock, which was paired with a Scotch egg salad. The free lunch promotion means anyone who buys two adult beverages can try Chef Espina’s lunch plate for free; other recent offerings in the rotation were fried chicken with mashed potatoes and chicken and dumplings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What was it like having Anthony Bourdain visit Comstock for his TV show, \u003ca href=\"http://www.travelchannel.com/tv-shows/the-layover/episodes/sanfrancisco\">The Layover\u003c/a>\u003c/strong>?\u003cbr>\nWe’ve been very busy ever since and we were already busy. Right after the show aired we had to hold the door on weekends. The Layover is one of the better shows because it’s for tourists who specifically travel to eat and drink. \u003c/p>\n\u003cp>\u003cstrong>What do you think about the mixologist label?\u003c/strong>\u003cbr>\nIt’s a really old term. I don’t call myself that. I don't think it’s a bad word. I’ve bartended for 16 years now and always considered myself a bartender. Why would I change that? Everyone wants to talk about the esoteric ingredients in their drink rather than talk about life. \u003c/p>\n\u003cp>\u003cstrong>How do you divide Comstock’s Twitter duties \u003ca href=\"https://twitter.com/#!/ComstockSaloon\">@ComstockSaloon\u003c/a>?\u003c/strong>\u003cbr>\nIt goes to whoever’s on duty. We do twitter throughout the week, mainly to say what the free lunch item is [for Friday]. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating spots?\u003c/strong>\u003cbr>\nSara and I work very opposite hours. It’s a lot of handoff. Our son is in preschool now, so there’s not a lot of date night going on. We manage our time and bank account these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and fish from \u003ca href=\"http://www.yelp.com/biz/mission-market-fish-and-poultry-san-francisco\">Mission Market\u003c/a>. We supplement most everything with biweekly trips to \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>. There are some things that Trader Joe’s does well and ultimately it’s the price that wins out. When we lived on Capp Street before moving to Bernal, we lived at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> for their discount days, and we used those Rainbow phone book coupons. Living in Bernal, you’ve got to get in a car. \u003c/p>\n\u003cp>\u003cstrong>What’s new with Proper Potion Consulting?\u003c/strong>\u003cbr>\nEver since Jeff and I opened up Comstock, I haven’t had much time. When I do some consultation, it’s kind of cool because I get to know about places before they open. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI’m not guilty but bacon is probably my biggest one. I’m not the type that wants bacon on everything, but I do want three bacon strips a day. And Bourbon Whisky. That is a pleasure I should definitely feel guilty about. \u003c/p>\n\u003cp>\u003cstrong>Any news for 2012?\u003c/strong>\u003cbr>\n This year we’ll travel to Maine, near the Canadian border. We own a portion of a family cabin and have been doing a remodel. It will be Arlo’s first time. We didn’t take a vacation last year. \u003c/p>\n\u003cp>We’re anticipating having an even busier year because there will be a Dynamo kiosk at Crissy field. [Mayor] Ed Lee is our landlord, so as soon as we get the papers signed, it should happen. We thought we’d be running by spring. There will be two deliveries a day, and production will still be in the Mission.\u003c/p>\n\u003cp>\u003cstrong>What is it like running Comstock?\u003c/strong>\u003cbr>\nJeff and I had thoughts on what the space would be: a classic spot where you can dress up and have fun. We continue to come back to the end commodity, which is fun. I would never recommend to anyone to open a restaurant, kids or not. The risks involved here in the city are great. Maybe in another city. It’s a lot cheaper to do business in the East Bay. Here, it’s high rents, high utilities and health insurance. If you saw what our water bill was here, it’s crazy. A lot of doing business here is about labor and healthcare. As a company, we just offer full health benefits via Kaiser. I think it’s great to offer healthcare. \u003c/p>\n\u003cp>For the future, we’ve talked about eventually opening something more foodcentric, like a café. \u003c/p>\n\u003cp>\u003cstrong>Which places do you watch and visit?\u003c/strong>\u003cbr>\nI see so much more comfort cuisine in San Francisco. New York has these amazing fine dining restaurants and fine pizza slices with very few mid-range places. San Francisco has embodied more variety for a long time. There is \u003ca href=\"http://benusf.com/\">Benu\u003c/a>, which is very successful. Then you have Ron Siegel at \u003ca href=\"http://parallel37sf.com/chef/\">Parallel 37\u003c/a> now doing something much more approachable. \u003c/p>\n\u003cp>The really cool one who was able to diversify is \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>. Valencia Street blows me away. We ate at \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a> and it’s awesome. All that tequila? That makes me happy. Their fried fish taco was so good. No one’s really trying that here. In Southern California, they do fried tacos well, but here?\u003c/p>\n\u003cp>I go to \u003ca href=\"http://mrbings.com/\">Mr. Bing’s\u003c/a> because it’s right across the street from Comstock. \u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is my go-to for a cocktail bar.\u003c/p>\n\u003cp>I like what they’ve done at \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\" alt=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" title=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39309\">\u003c/a>\u003cbr>\n\u003cem>Family photo -- biking at Ocean Beach. Courtesy of Jonny Raglin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMost often, we cook at home. Our culinary extravagances have definitely toned down. Last night, I took chicken roulade home from here [Comstock], which was awesome. Carlo’s food is not delicate so it travels well. It still tasted great. My youngest will eat about anything. The older one has food allergies and is very picky, but he’ll eat the bacon donut [from Dynamo Donuts.] I raised the boys on bacon because I do the mornings with them. Honestly, before Sara, I wasn’t that great around the stove. Now I feel confident with my skills. All it takes is \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf\u003c/a> bacon to make us happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\" alt=\"Comstock Saloon Bamboo cocktail\" title=\"Comstock Saloon Bamboo cocktail\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-39308\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bamboo Cocktail:\u003c/strong>\u003cbr>\n\u003cem>courtesy of Liza Gershman\u003c/em>\u003c/p>\n\u003cp>1.5 oz. medium dry Amontillado sherry (we use Pemartin)\u003cbr>\n1.5 oz. dry vermouth (we use \u003ca href=\"http://www.suttoncellars.com/Welcome.html\">Sutton Cellars\u003c/a>)\u003cbr>\n1 dash \u003ca href=\"http://angosturabitters.com/\">Angostura bitters\u003c/a>\u003cbr>\ngarnish with a twist of lemon.\u003c/p>\n\u003cp>Combine all ingredients in a mixing glass with ice and stir for about 30 seconds. Strain into a chilled cocktail glass and garnish. Serve.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>P.S. Keep your sherry and vermouth refrigerated for optimum freshness.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"meta": {
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"source": "WNYC"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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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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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
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