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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/vmw_0052.jpg\" alt=\"StarChefs\" title=\"StarChefs\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4681\">\u003c/p>\n\u003cp>At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of what's hot at the moment. \u003c/p>\n\u003cp>If you're not a chef, it's possible you've never visited StarChefs. The web site offers recipes, community features, publications and articles that are geared for the restaurant professional. Roughly every other year, they also hold an event in our neck of the woods. For the first time, this year they held a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/index.shtml\">Rising Stars Revue™\u003c/a> in Napa and toasted the up and coming chefs of Napa and Sonoma at the historic Charles Krug winery in St. Helena.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/krug.jpg\" alt=\"Charles Krug winery in St. Helena\" title=\"Charles Krug winery in St. Helena\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4679\">\u003c/p>\n\u003cp>Fifteen chefs, sommeliers and a mixologist were honored with food, wine and prizes to boot. Interestingly there were several husband and wife teams, one of whom had to close their restaurant in order to attend. Some favorite dishes from the evening were:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ubuntu Fregola in Caramelized Vegetable Juices with Salsa Maro from Jeremy Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Poached Poussin with Summer Vegetables from Christopher Kostow of \u003ca href=\"http://www.meadowood.com/wine-and-cuisine/the-restaurant/\">The Restaurant At Meadowood\u003c/a>\u003c/p>\n\u003cp>Ricotta Gnocchi, Salsa di Pomodoro della Nonna and Pecorino from Nick Ritchie of \u003ca href=\"http://www.botteganapavalley.com/\">Bottega\u003c/a>\u003c/p>\n\u003cp>Chicken Fried Sweetbreads with Green Bean and Mushroom Casserole from Matt Spector of \u003ca href=\"http://www.jolerestaurant.com/\">Jolē\u003c/a>\u003c/p>\n\u003cp>Sauteed Maryland Wild Striped Bass, Ragout of Salsify, Black Trumpet Mushrooms, Bloomsdale Spinach and Spinach Vin Blanc from Restaurateur Award winner John Toulze \u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">the girl & the fig\u003c/a>, fig café, Estate\u003c/p>\n\u003cp>Lemon Verbena Parfait with Summer Stone Fruit from Pastry Chef Deanie Hickox-Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Long Ranch Goat Two Ways: Grilled and Braised with Rancho Gordo Beans and Salsa Verde from Host Chef Richard Haake of \u003ca href=\"http://www.winerychefs.com/\">Winery Chefs\u003c/a>\u003c/p>\n\u003cp>At the event guests got a chance to vote for their favorite dish. I had a hard time choosing between intensely herbal and fragrant fregola dish and the delicate yet crisp striped bass but in the end, the winner was Matt Spector and his decadent sweetbread dish. Looking at the recipes that were in the program, it's clear why we love eating out. With complicated techniques, multiple preparations and long ingredient lists, these were not dishes you would likely make at home! \u003c/p>\n\u003cp>One of the most beautiful dishes was this plated dessert from Deanie Hickox-Fox. Basically an unconstructed tart, it featured a bit of crunchy crust, sweet apricot with lemon verbena cream accented with a fruit puree, and garnished with edible flowers and a thin wafer cookie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dessert.jpg\" alt=\"dessert by Deanie Hickox-Fox\" title=\"dessert by Deanie Hickox-Fox\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4680\">\u003c/p>\n\u003cp>To make at home, I'd recommend the cocktail presented by Scott Beattie, the Bella Ruffina, a pretty rose colored cocktail perfect for warm Summer days or nights...\u003c/p>\n\u003cp>\u003cstrong>Bella Ruffina\u003c/strong>\u003cbr>\n4 ounces Braquetto di Aqui\u003cbr>\n1 ounce Carpano Antico Vermouth\u003cbr>\n1 dash orange bitters\u003cbr>\n1 Amarena cherry, for garnish\u003c/p>\n\u003cp>Combine the sparkling wine, vermouth and bitters in a champagne flute and stir gently. Drop the cherry in the bottom of the glass to serve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089216/kqedorg-20\">Artisanal Cocktails\u003c/a> by Scott Beattie, published by Tenspeed.\u003c/em>\u003c/p>\n\n",
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"excerpt": "At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of the future. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/vmw_0052.jpg\" alt=\"StarChefs\" title=\"StarChefs\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4681\">\u003c/p>\n\u003cp>At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of what's hot at the moment. \u003c/p>\n\u003cp>If you're not a chef, it's possible you've never visited StarChefs. The web site offers recipes, community features, publications and articles that are geared for the restaurant professional. Roughly every other year, they also hold an event in our neck of the woods. For the first time, this year they held a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/index.shtml\">Rising Stars Revue™\u003c/a> in Napa and toasted the up and coming chefs of Napa and Sonoma at the historic Charles Krug winery in St. Helena.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/krug.jpg\" alt=\"Charles Krug winery in St. Helena\" title=\"Charles Krug winery in St. Helena\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4679\">\u003c/p>\n\u003cp>Fifteen chefs, sommeliers and a mixologist were honored with food, wine and prizes to boot. Interestingly there were several husband and wife teams, one of whom had to close their restaurant in order to attend. Some favorite dishes from the evening were:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ubuntu Fregola in Caramelized Vegetable Juices with Salsa Maro from Jeremy Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Poached Poussin with Summer Vegetables from Christopher Kostow of \u003ca href=\"http://www.meadowood.com/wine-and-cuisine/the-restaurant/\">The Restaurant At Meadowood\u003c/a>\u003c/p>\n\u003cp>Ricotta Gnocchi, Salsa di Pomodoro della Nonna and Pecorino from Nick Ritchie of \u003ca href=\"http://www.botteganapavalley.com/\">Bottega\u003c/a>\u003c/p>\n\u003cp>Chicken Fried Sweetbreads with Green Bean and Mushroom Casserole from Matt Spector of \u003ca href=\"http://www.jolerestaurant.com/\">Jolē\u003c/a>\u003c/p>\n\u003cp>Sauteed Maryland Wild Striped Bass, Ragout of Salsify, Black Trumpet Mushrooms, Bloomsdale Spinach and Spinach Vin Blanc from Restaurateur Award winner John Toulze \u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">the girl & the fig\u003c/a>, fig café, Estate\u003c/p>\n\u003cp>Lemon Verbena Parfait with Summer Stone Fruit from Pastry Chef Deanie Hickox-Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Long Ranch Goat Two Ways: Grilled and Braised with Rancho Gordo Beans and Salsa Verde from Host Chef Richard Haake of \u003ca href=\"http://www.winerychefs.com/\">Winery Chefs\u003c/a>\u003c/p>\n\u003cp>At the event guests got a chance to vote for their favorite dish. I had a hard time choosing between intensely herbal and fragrant fregola dish and the delicate yet crisp striped bass but in the end, the winner was Matt Spector and his decadent sweetbread dish. Looking at the recipes that were in the program, it's clear why we love eating out. With complicated techniques, multiple preparations and long ingredient lists, these were not dishes you would likely make at home! \u003c/p>\n\u003cp>One of the most beautiful dishes was this plated dessert from Deanie Hickox-Fox. Basically an unconstructed tart, it featured a bit of crunchy crust, sweet apricot with lemon verbena cream accented with a fruit puree, and garnished with edible flowers and a thin wafer cookie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dessert.jpg\" alt=\"dessert by Deanie Hickox-Fox\" title=\"dessert by Deanie Hickox-Fox\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4680\">\u003c/p>\n\u003cp>To make at home, I'd recommend the cocktail presented by Scott Beattie, the Bella Ruffina, a pretty rose colored cocktail perfect for warm Summer days or nights...\u003c/p>\n\u003cp>\u003cstrong>Bella Ruffina\u003c/strong>\u003cbr>\n4 ounces Braquetto di Aqui\u003cbr>\n1 ounce Carpano Antico Vermouth\u003cbr>\n1 dash orange bitters\u003cbr>\n1 Amarena cherry, for garnish\u003c/p>\n\u003cp>Combine the sparkling wine, vermouth and bitters in a champagne flute and stir gently. Drop the cherry in the bottom of the glass to serve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089216/kqedorg-20\">Artisanal Cocktails\u003c/a> by Scott Beattie, published by Tenspeed.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Feeling Feverish for Fever-Tree Ginger Beer",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ginger-beer.jpg\" alt=\"ginger beer\" title=\"ginger beer\" width=\"228\" height=\"350\" class=\"alignleft size-full wp-image-4397\">\u003c/p>\n\u003cp>I really only have one requirement for ginger beer. I have to feel it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.grubreport.com/blueplatespecial/darkandstormy.html\">To wit:\u003c/a> \"...the ginger beer has to sting, burn, and fire up the back of your throat. You have to feel it in your nose and down your gullet.\"\u003c/p>\n\u003cp>I found such a ginger beer in Boston -- made by Goya -- and we used it in all our Black Gosling Dark and Stormys. It was spicy, opaque perfection. Once we moved out here and couldn't find hide nor hair of Goya, I quested for the perfect ginger beer. Nothing served. Not Bundaberg, not Blenheim, not anything you can possibly name. Believe me. I've tried them. ALL of them.\u003c/p>\n\u003cp>In Andronico's British food section, I finally found a ginger beer made by Belvoir, and it was good. It burned my nose and tingled my throat, and I was so happy with that sought-after sensation that I ignored the slight tinge of chlorine in the taste that became decidedly pronounced the more I drank.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I met Tim Warilow of \u003ca href=\"http://www.fever-tree.com/\">Fever-Tree\u003c/a> to sample his newest flavors, I pestered him about ginger beer. Fever-Tree, I argued, was the ideal company to make my favorite type of ginger beer. (Because it's all about me, right?) Tim just smiled and talked up the merits of their ginger ale. (And,\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/05/17/fever-tree-revisited-ginger-ale/\"> as I've noted before\u003c/a>, he ain't just whistling dixie on that one. Fever-Tree makes a killer ginger ale.)\u003c/p>\n\u003cp>However, a year later, Fever-Tree is now making ginger beer. I got two precious sample bottles in the mail and chilled them both immediately. One I drank as soon as it was cold, but the other is in safekeeping for another month. \u003c/p>\n\u003cp>In order to best appreciate it, I sipped it neat and not as a mixer. I've come to realize that the best mixers are the ones that can be fully enjoyed without alcohol or other things tarting it up. Fever-Tree's ginger beer is perfection. With each luscious swallow, I feel it trace a satisfyingly fiery path up my nose and down my throat. \u003c/p>\n\u003cp>And the flavor? Well, it was just ginger. I'm not denigrating the flavor with my \"just,\" there, I'm elevating it. That's the flavor, \"just ginger,\" which is as it should be. There was no chlorine aftertaste, no overt sweetness detracting from what ended up being pure ginger in liquid form.\u003c/p>\n\u003cp>Fever-Tree's ginger beer mixes two kinds of ginger: hot Nigerian ginger and fresh green Ecuadorian ginger. Just like all their other products, Fever-Tree's ginger beer is all natural, which explains the slightly cloudy appearance. For me, that cloudy, opaque look is key when layering up that most perfect of New England summer sips, the \u003ca href=\"http://www.imbibemagazine.com/Recipe-Dark-and-Stormy\">Dark and Stormy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Oh, right -- guess what that reserved sample bottle is for? That's right. As soon as I'm allowed, post-delivery, that cold little bottle is going onto my deck and into my first decent Dark and Stormy in years.\u003c/p>\n\n",
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"excerpt": "I really only have one requirement for ginger beer. I have to feel it.\r\n\r\n\u003ca href=\"http://www.grubreport.com/blueplatespecial/darkandstormy.html\">To wit:\u003c/a> \"...the ginger beer has to sting, burn, and fire up the back of your throat. You have to feel it in your nose and down your gullet.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ginger-beer.jpg\" alt=\"ginger beer\" title=\"ginger beer\" width=\"228\" height=\"350\" class=\"alignleft size-full wp-image-4397\">\u003c/p>\n\u003cp>I really only have one requirement for ginger beer. I have to feel it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.grubreport.com/blueplatespecial/darkandstormy.html\">To wit:\u003c/a> \"...the ginger beer has to sting, burn, and fire up the back of your throat. You have to feel it in your nose and down your gullet.\"\u003c/p>\n\u003cp>I found such a ginger beer in Boston -- made by Goya -- and we used it in all our Black Gosling Dark and Stormys. It was spicy, opaque perfection. Once we moved out here and couldn't find hide nor hair of Goya, I quested for the perfect ginger beer. Nothing served. Not Bundaberg, not Blenheim, not anything you can possibly name. Believe me. I've tried them. ALL of them.\u003c/p>\n\u003cp>In Andronico's British food section, I finally found a ginger beer made by Belvoir, and it was good. It burned my nose and tingled my throat, and I was so happy with that sought-after sensation that I ignored the slight tinge of chlorine in the taste that became decidedly pronounced the more I drank.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I met Tim Warilow of \u003ca href=\"http://www.fever-tree.com/\">Fever-Tree\u003c/a> to sample his newest flavors, I pestered him about ginger beer. Fever-Tree, I argued, was the ideal company to make my favorite type of ginger beer. (Because it's all about me, right?) Tim just smiled and talked up the merits of their ginger ale. (And,\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/05/17/fever-tree-revisited-ginger-ale/\"> as I've noted before\u003c/a>, he ain't just whistling dixie on that one. Fever-Tree makes a killer ginger ale.)\u003c/p>\n\u003cp>However, a year later, Fever-Tree is now making ginger beer. I got two precious sample bottles in the mail and chilled them both immediately. One I drank as soon as it was cold, but the other is in safekeeping for another month. \u003c/p>\n\u003cp>In order to best appreciate it, I sipped it neat and not as a mixer. I've come to realize that the best mixers are the ones that can be fully enjoyed without alcohol or other things tarting it up. Fever-Tree's ginger beer is perfection. With each luscious swallow, I feel it trace a satisfyingly fiery path up my nose and down my throat. \u003c/p>\n\u003cp>And the flavor? Well, it was just ginger. I'm not denigrating the flavor with my \"just,\" there, I'm elevating it. That's the flavor, \"just ginger,\" which is as it should be. There was no chlorine aftertaste, no overt sweetness detracting from what ended up being pure ginger in liquid form.\u003c/p>\n\u003cp>Fever-Tree's ginger beer mixes two kinds of ginger: hot Nigerian ginger and fresh green Ecuadorian ginger. Just like all their other products, Fever-Tree's ginger beer is all natural, which explains the slightly cloudy appearance. For me, that cloudy, opaque look is key when layering up that most perfect of New England summer sips, the \u003ca href=\"http://www.imbibemagazine.com/Recipe-Dark-and-Stormy\">Dark and Stormy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Oh, right -- guess what that reserved sample bottle is for? That's right. As soon as I'm allowed, post-delivery, that cold little bottle is going onto my deck and into my first decent Dark and Stormy in years.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-3721\" title=\"gin and tonic\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/ginandtonic2.jpg\" alt=\"gin and tonic\" width=\"233\" height=\"350\">I decided to start my mocktail quest off with that simplest of drinks, the gin and tonic. With multiple nuances brought on by using different gins, it's probably my favorite cocktail -- biting, tart, and tinged with bitterness, it reminds me of myself on my best days.\u003c/p>\n\u003cp>Now, the main problem with the gin and tonic mocktail is the complete lack of, well, \u003cem>gin\u003c/em>, so it is key that the tonic be the shining star for once. Have I bludgeoned you to death with my \u003ca href=\"http://www.grubreport.com/blueplatespecial/dietfevertree.html\">opinions\u003c/a> on \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/04/12/in-a-fever-for-tonic-water/\">tonic\u003c/a>? Yes, I know I have, so I will skip all that, because you now KNOW that Fever-Tree is the only way to go, and head right to the gin conundrum.\u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.drysoda.com/\">DRY Soda\u003c/a>. Well, the DRY Sodas are a bit sweet for me to call myself a big fan, but that doesn't mean I was against trying their newest juniper flavor as a gin stand-in. Nothing could be more simple than to measure out two ounces of Juniper DRY and mix it with Fever-Tree tonic and a wedge of lemon. (Or a lime if your intro to gin and tonics \u003ci>didn't\u003c/i> start in a British pub in the late 90s as mine did.)\u003c/p>\n\u003cp>The result? Well, maybe it's a the taste equivalent of a placebo effect, but I was pretty damn happy with my faux gin and tonic. All I was after was something refreshing with a non-alcoholic edge to it, and the Fever-Tree tonic definitely provides that needed edge.\u003c/p>\n\u003cp>The only problem with this mocktail is that the lack of alcohol means I suck them down with abandon and then spend the rest of the night wearing down a path between the living room and the bathroom. Oh, well, at least I'm hydrating myself!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2 oz. Juniper Dry Soda\u003cbr>\nFever-Tree tonic water\u003cbr>\nLemon wedge, for garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Combine all ingredients over ice and enjoy.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-3721\" title=\"gin and tonic\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/ginandtonic2.jpg\" alt=\"gin and tonic\" width=\"233\" height=\"350\">I decided to start my mocktail quest off with that simplest of drinks, the gin and tonic. With multiple nuances brought on by using different gins, it's probably my favorite cocktail -- biting, tart, and tinged with bitterness, it reminds me of myself on my best days.\u003c/p>\n\u003cp>Now, the main problem with the gin and tonic mocktail is the complete lack of, well, \u003cem>gin\u003c/em>, so it is key that the tonic be the shining star for once. Have I bludgeoned you to death with my \u003ca href=\"http://www.grubreport.com/blueplatespecial/dietfevertree.html\">opinions\u003c/a> on \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/04/12/in-a-fever-for-tonic-water/\">tonic\u003c/a>? Yes, I know I have, so I will skip all that, because you now KNOW that Fever-Tree is the only way to go, and head right to the gin conundrum.\u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.drysoda.com/\">DRY Soda\u003c/a>. Well, the DRY Sodas are a bit sweet for me to call myself a big fan, but that doesn't mean I was against trying their newest juniper flavor as a gin stand-in. Nothing could be more simple than to measure out two ounces of Juniper DRY and mix it with Fever-Tree tonic and a wedge of lemon. (Or a lime if your intro to gin and tonics \u003ci>didn't\u003c/i> start in a British pub in the late 90s as mine did.)\u003c/p>\n\u003cp>The result? Well, maybe it's a the taste equivalent of a placebo effect, but I was pretty damn happy with my faux gin and tonic. All I was after was something refreshing with a non-alcoholic edge to it, and the Fever-Tree tonic definitely provides that needed edge.\u003c/p>\n\u003cp>The only problem with this mocktail is that the lack of alcohol means I suck them down with abandon and then spend the rest of the night wearing down a path between the living room and the bathroom. Oh, well, at least I'm hydrating myself!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2 oz. Juniper Dry Soda\u003cbr>\nFever-Tree tonic water\u003cbr>\nLemon wedge, for garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Combine all ingredients over ice and enjoy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Cocktail Week: May 11-18",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3196869105/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pendenniscocktails.jpg\" alt=\"Pendennis Cocktails, Heaven's Dog\" width=\"400\" height=\"320\" class=\"size-full wp-image-3176\">\u003c/a>\u003cbr>\n\u003cem>Pendennis Cocktails, Heaven's Dog\u003c/em>\u003c/p>\n\u003cp>San Francisco is becoming extremely well known for its cocktails. In December, the \u003ca href=\"http://travel.nytimes.com/2008/12/28/travel/28journeys.html\">New York Times\u003c/a> said this of San Francisco: \"In the San Francisco Bay Area, a growing scene of local distillers and bartenders capable of wielding their elixirs to maximum effect has emerged.\"\u003c/p>\n\u003cp>I have a first-hand love of San Francisco's focus on cocktails, having been the unofficial leader of a band of friends who go from bar to bar tasting the best cocktail that the bar has to offer. We've been to 22 bars so far, and there is no end in sight for the excellent cocktails we can continue to have in San Francisco.\u003c/p>\n\u003cp>So when a town with such a vibrant cocktail scene announces an entire week dedicated to cocktails, I circle that week on my calendar in red. \u003ca href=\"http://sfcocktailweek.com/site/\">San Francisco Cocktail Week\u003c/a> is presented by the Barbary Coast Conservancy of the American Cocktail, which is an organization who is preserving the art of the cocktail in San Francisco. Here is the \u003ca href=\"http://sfcocktailweek.com/site/event-schedule/\">official schedule\u003c/a>, but below are some events that I am especially interested in attending:\u003c/p>\n\u003cp>\u003cstrong>US Bartenders' Guild National Competition\u003c/strong>\u003cbr>\nTuesday, May 12, 5.00 pm at Harry Denton's Starlight Room\u003cbr>\nAdmission: Free\u003cbr>\nThis is the competition for the National Champion Title, and is sure to be fun to watch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Farmers Market Cocktails with CUESA\u003c/strong>\u003cbr>\nWednesday, May 13, 5.30 pm at the Ferry Building\u003cbr>\nAdmission: $30.\u003cbr>\nThis will be the third time that CUESA has hosted a cocktail event which features market ingredients. It's fun to see what bartenders do with the inspiration of the market. This event will focus on cane-based spirits. Admission cost includes two full cocktails and approximately a dozen tastes of other cocktails. Among the confirmed bartenders are some of my favorites in town: Scott Baird, Carlos Yturria, Dominic Venegas and Jackie Patterson. \u003ca href=\"https://www.brownpapertickets.com/event/60787\">Buy tickets soon\u003c/a>, this will probably sell out.\u003c/p>\n\u003cp>\u003cstrong>Day of Education\u003c/strong>\u003cbr>\nThursday, May 14, various locations\u003cbr>\nCost: $30-$40 per class\u003cbr>\nOn Thursday, you can attend several classes on topics surrounding cocktails. I'm especially interested in the class about house-made ingredients, and the class about Barbary Coast Cocktails. Check out all the classes and \u003ca href=\"https://www.snagtickets.com/partner/?caseid=site&pid=6981\">buy tickets here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Stomping through the Savoy\u003c/strong>\u003cbr>\nSunday, May 17, Alembic, from 6pm on.\u003cbr>\nCost: Free with a charge for cocktails\u003cbr>\nFriend and cocktail master Erik Ellestad will be behind the bar at the Alembic. Approximately once a month, Alembic allows customers to thumb through the \u003ca href=\"http://underhill-lounge.flannestad.com/2009/04/10/why-the-savoy-cocktail-book/\">Savoy Cocktail Book\u003c/a> and choose any cocktail from the book to try. I haven't made it to this event in the past, but hope to do so on the 17th.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sparkletack.com/2009/03/30/san-francisco-timecapsule-033009/\">Listen to a Sparkletack podcast about the Cocktail Route of the 1890's.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alcademics.com/\">Commentary on the SF Cocktail Scene on Alcademics.\u003c/a>\u003cbr>\n\u003ca href=\"http://sfcocktailweek.com/site/\">Watch the official site for additions to the schedule.\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3196869105/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pendenniscocktails.jpg\" alt=\"Pendennis Cocktails, Heaven's Dog\" width=\"400\" height=\"320\" class=\"size-full wp-image-3176\">\u003c/a>\u003cbr>\n\u003cem>Pendennis Cocktails, Heaven's Dog\u003c/em>\u003c/p>\n\u003cp>San Francisco is becoming extremely well known for its cocktails. In December, the \u003ca href=\"http://travel.nytimes.com/2008/12/28/travel/28journeys.html\">New York Times\u003c/a> said this of San Francisco: \"In the San Francisco Bay Area, a growing scene of local distillers and bartenders capable of wielding their elixirs to maximum effect has emerged.\"\u003c/p>\n\u003cp>I have a first-hand love of San Francisco's focus on cocktails, having been the unofficial leader of a band of friends who go from bar to bar tasting the best cocktail that the bar has to offer. We've been to 22 bars so far, and there is no end in sight for the excellent cocktails we can continue to have in San Francisco.\u003c/p>\n\u003cp>So when a town with such a vibrant cocktail scene announces an entire week dedicated to cocktails, I circle that week on my calendar in red. \u003ca href=\"http://sfcocktailweek.com/site/\">San Francisco Cocktail Week\u003c/a> is presented by the Barbary Coast Conservancy of the American Cocktail, which is an organization who is preserving the art of the cocktail in San Francisco. Here is the \u003ca href=\"http://sfcocktailweek.com/site/event-schedule/\">official schedule\u003c/a>, but below are some events that I am especially interested in attending:\u003c/p>\n\u003cp>\u003cstrong>US Bartenders' Guild National Competition\u003c/strong>\u003cbr>\nTuesday, May 12, 5.00 pm at Harry Denton's Starlight Room\u003cbr>\nAdmission: Free\u003cbr>\nThis is the competition for the National Champion Title, and is sure to be fun to watch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Farmers Market Cocktails with CUESA\u003c/strong>\u003cbr>\nWednesday, May 13, 5.30 pm at the Ferry Building\u003cbr>\nAdmission: $30.\u003cbr>\nThis will be the third time that CUESA has hosted a cocktail event which features market ingredients. It's fun to see what bartenders do with the inspiration of the market. This event will focus on cane-based spirits. Admission cost includes two full cocktails and approximately a dozen tastes of other cocktails. Among the confirmed bartenders are some of my favorites in town: Scott Baird, Carlos Yturria, Dominic Venegas and Jackie Patterson. \u003ca href=\"https://www.brownpapertickets.com/event/60787\">Buy tickets soon\u003c/a>, this will probably sell out.\u003c/p>\n\u003cp>\u003cstrong>Day of Education\u003c/strong>\u003cbr>\nThursday, May 14, various locations\u003cbr>\nCost: $30-$40 per class\u003cbr>\nOn Thursday, you can attend several classes on topics surrounding cocktails. I'm especially interested in the class about house-made ingredients, and the class about Barbary Coast Cocktails. Check out all the classes and \u003ca href=\"https://www.snagtickets.com/partner/?caseid=site&pid=6981\">buy tickets here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Stomping through the Savoy\u003c/strong>\u003cbr>\nSunday, May 17, Alembic, from 6pm on.\u003cbr>\nCost: Free with a charge for cocktails\u003cbr>\nFriend and cocktail master Erik Ellestad will be behind the bar at the Alembic. Approximately once a month, Alembic allows customers to thumb through the \u003ca href=\"http://underhill-lounge.flannestad.com/2009/04/10/why-the-savoy-cocktail-book/\">Savoy Cocktail Book\u003c/a> and choose any cocktail from the book to try. I haven't made it to this event in the past, but hope to do so on the 17th.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sparkletack.com/2009/03/30/san-francisco-timecapsule-033009/\">Listen to a Sparkletack podcast about the Cocktail Route of the 1890's.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alcademics.com/\">Commentary on the SF Cocktail Scene on Alcademics.\u003c/a>\u003cbr>\n\u003ca href=\"http://sfcocktailweek.com/site/\">Watch the official site for additions to the schedule.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Burmese Food & Tiki Drinks",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3009833183/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pagan-restaurant.jpg\" alt=\"pagan restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2819\">\u003c/a>\u003cbr>\n\u003cem>Pagan Restaurant with Melanie\u003c/em>\u003c/p>\n\u003cp>Last night, I took a quick cab ride home from \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>, where I had gone to have a drink from the amazing Martin Cate. Cate was the genius behind \u003ca href=\"http://www.forbiddenislandalameda.com\">Forbidden Island\u003c/a> in Alameda until a few months ago. He is fighting the good fight -- keeping the tradition of impeccably executed Tiki drinks alive. The cry that you heard around the Bay Area sometime around January was his fans freaking out when we found out that he was leaving Forbidden Island, and we did not know where he would be going next. He is doing a \u003ca href=\"http://blog.bourbonandbranch.com/2009/03/tropics_in_the_tenderloin_cocktail_menu.html\">guest stint at Bourbon and Branch\u003c/a> and you can try his drinks tonight (March 31) along with the throngs. It's a rare night that I happily wait in line 45 minutes for a drink, but last night I waited (and waited and waited) to try a delicious Port Light -- a drink with bourbon, passionfruit and honey that was originally made at Trader Vic's. If you choose to go tonight, you don't need a reservation -- Cate is set up in the Library (entrance on O'Farrell).\u003c/p>\n\u003cp>Anyway, back to the cabbie. We got to chatting -- about food, of course -- and I found out that he is Burmese. \"I am Burmese and I like Mexican men, I must be honest about that,\" he said as we giggled. On Sunday night, I had gone to the Burmese \u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a> in the Richmond for the second time. He corrected my pronunciation of the restaurant (it's like 'Ba-Gone' with a short 'a' sound) and laughed as I told him that I want to eat ginger salad right before I die. \"You must like very strong, spicy flavors,\" he said.\u003c/p>\n\u003cp>The cabbie went on to describe Burmese food in general and said that it is very influenced by the countries around Burma -- Thailand, India and China. Burmese cuisine has lots of salads, some curry dishes, and features some fermented and sour flavors. More than anything, my exposure to Burmese cuisine has been highlighted by dishes which have many layers of complexity and are delicious in their balance of flavor.\u003c/p>\n\u003cp>Pagan Restaurant has been open for a little over a year, and has become popular among food lovers for its comfortable space and delicious food. San Francisco is lucky in having several Burmese restaurants, including \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/larkin-express-burmese-kitchen-san-francisco\">Larkin Express Deli\u003c/a>, and \u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>, and Pagan is now being listed in the same breath when talking about great Burmese food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you decide to check out Pagan restaurant, consider trying these dishes:\u003c/p>\n\u003cp>\u003cstrong>Ginger Salad (Gin Thut).\u003c/strong> Most people who have been to Burmese food have tried Tea Leaf Salad (Lap Pat Thut), a delicious salad tossed with a mixture of tea leafs -- almost in a pesto-like form. While I like the tea leaf salad, my heart is with its gingery sister. Gin Thut features nuts, garlic, dried shrimp, some legumes, and a pile of dried, pickled ginger. Everything is carefully tossed and each bite is a delicious mix of heat from the ginger, along with salt from the nuts, and acid from the dressing.\u003c/p>\n\u003cp>\u003cstrong>Samusa Soup\u003c/strong> This soup has falafel and samosas in it, along with cabbage and lentils in a complex, spicy dark broth.\u003c/p>\n\u003cp>\u003cstrong>Pan-fried okra with prawns\u003c/strong>. I was surprised by my reaction to this dish. The prawns were frozen and not very good, however that did not detract from my love of the flavors in the rest of the dish. The okra were crunchy and only lightly cooked. And the spicy sauce was fantastically delicious and balanced.\u003c/p>\n\u003cp>\u003cstrong>Shwe Taung Kauswer (#43, Coconut Chicken Curry)\u003c/strong>. The curry here is more savory than sweet, but delivers very little heat. I almost thought of it more as a complex gravy than a curry as I have learned to know. This was served with noodles and a generally comforting dish.\u003c/p>\n\u003cp>Related Links:\u003cbr>\n\u003ca href=\"http://chowhound.chow.com/topics/409024\">A wonderful primer on Burmese cuisine on Chowhound\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/19/NSC7VIJ2S.DTL&type=food\">Pagan review, Chronicle\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\">Bourbon and Branch\u003c/a>\u003cbr>\n501 Jones Street (at O'Farrell)\u003cbr>\nSan Francisco\u003cbr>\n415.346.1735\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a>\u003cbr>\n3199 Clement (at 33rd)\u003cbr>\nSan Francisco\u003cbr>\n415.751.2598\u003c/p>\n\n",
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"excerpt": "Last night, I took a quick cab ride home from \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>, where I had gone to have a drink from the amazing Martin Cate. Cate was the genius behind \u003ca href=\"http://www.forbiddenislandalameda.com\">Forbidden Island\u003c/a> in Alameda until a few months ago. He is fighting the good fight -- keeping the tradition of impeccably executed Tiki drinks alive. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3009833183/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pagan-restaurant.jpg\" alt=\"pagan restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2819\">\u003c/a>\u003cbr>\n\u003cem>Pagan Restaurant with Melanie\u003c/em>\u003c/p>\n\u003cp>Last night, I took a quick cab ride home from \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>, where I had gone to have a drink from the amazing Martin Cate. Cate was the genius behind \u003ca href=\"http://www.forbiddenislandalameda.com\">Forbidden Island\u003c/a> in Alameda until a few months ago. He is fighting the good fight -- keeping the tradition of impeccably executed Tiki drinks alive. The cry that you heard around the Bay Area sometime around January was his fans freaking out when we found out that he was leaving Forbidden Island, and we did not know where he would be going next. He is doing a \u003ca href=\"http://blog.bourbonandbranch.com/2009/03/tropics_in_the_tenderloin_cocktail_menu.html\">guest stint at Bourbon and Branch\u003c/a> and you can try his drinks tonight (March 31) along with the throngs. It's a rare night that I happily wait in line 45 minutes for a drink, but last night I waited (and waited and waited) to try a delicious Port Light -- a drink with bourbon, passionfruit and honey that was originally made at Trader Vic's. If you choose to go tonight, you don't need a reservation -- Cate is set up in the Library (entrance on O'Farrell).\u003c/p>\n\u003cp>Anyway, back to the cabbie. We got to chatting -- about food, of course -- and I found out that he is Burmese. \"I am Burmese and I like Mexican men, I must be honest about that,\" he said as we giggled. On Sunday night, I had gone to the Burmese \u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a> in the Richmond for the second time. He corrected my pronunciation of the restaurant (it's like 'Ba-Gone' with a short 'a' sound) and laughed as I told him that I want to eat ginger salad right before I die. \"You must like very strong, spicy flavors,\" he said.\u003c/p>\n\u003cp>The cabbie went on to describe Burmese food in general and said that it is very influenced by the countries around Burma -- Thailand, India and China. Burmese cuisine has lots of salads, some curry dishes, and features some fermented and sour flavors. More than anything, my exposure to Burmese cuisine has been highlighted by dishes which have many layers of complexity and are delicious in their balance of flavor.\u003c/p>\n\u003cp>Pagan Restaurant has been open for a little over a year, and has become popular among food lovers for its comfortable space and delicious food. San Francisco is lucky in having several Burmese restaurants, including \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/larkin-express-burmese-kitchen-san-francisco\">Larkin Express Deli\u003c/a>, and \u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>, and Pagan is now being listed in the same breath when talking about great Burmese food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you decide to check out Pagan restaurant, consider trying these dishes:\u003c/p>\n\u003cp>\u003cstrong>Ginger Salad (Gin Thut).\u003c/strong> Most people who have been to Burmese food have tried Tea Leaf Salad (Lap Pat Thut), a delicious salad tossed with a mixture of tea leafs -- almost in a pesto-like form. While I like the tea leaf salad, my heart is with its gingery sister. Gin Thut features nuts, garlic, dried shrimp, some legumes, and a pile of dried, pickled ginger. Everything is carefully tossed and each bite is a delicious mix of heat from the ginger, along with salt from the nuts, and acid from the dressing.\u003c/p>\n\u003cp>\u003cstrong>Samusa Soup\u003c/strong> This soup has falafel and samosas in it, along with cabbage and lentils in a complex, spicy dark broth.\u003c/p>\n\u003cp>\u003cstrong>Pan-fried okra with prawns\u003c/strong>. I was surprised by my reaction to this dish. The prawns were frozen and not very good, however that did not detract from my love of the flavors in the rest of the dish. The okra were crunchy and only lightly cooked. And the spicy sauce was fantastically delicious and balanced.\u003c/p>\n\u003cp>\u003cstrong>Shwe Taung Kauswer (#43, Coconut Chicken Curry)\u003c/strong>. The curry here is more savory than sweet, but delivers very little heat. I almost thought of it more as a complex gravy than a curry as I have learned to know. This was served with noodles and a generally comforting dish.\u003c/p>\n\u003cp>Related Links:\u003cbr>\n\u003ca href=\"http://chowhound.chow.com/topics/409024\">A wonderful primer on Burmese cuisine on Chowhound\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/19/NSC7VIJ2S.DTL&type=food\">Pagan review, Chronicle\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\">Bourbon and Branch\u003c/a>\u003cbr>\n501 Jones Street (at O'Farrell)\u003cbr>\nSan Francisco\u003cbr>\n415.346.1735\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a>\u003cbr>\n3199 Clement (at 33rd)\u003cbr>\nSan Francisco\u003cbr>\n415.751.2598\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Perfect Pairings: Bar Drake + Bar Crudo",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3240319782/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/bardrake-redux450.jpg\" alt=\"Bar Drake, redux\"> \u003c/a>\u003cbr>\n \u003cem>Bar Drake, redux\u003c/em>\u003c/p>\n\u003cp>One of the great things about living in San Francisco is that perfect pairings are available in all parts of town. Let me explain what I mean by this term: often, an evening out for me will involve dinner and drinks before or after at a location that is in the general vicinity of dinner. When the food and the drinks combine to make for a perfect dining experience, I consider this to be a \"perfect pairing.\"\u003c/p>\n\u003cp>Some perfect pairings are across town. For instance, I happen to think that dinner at SPQR preceded by a drink at The Alembic is a perfect, if high maintenance, pairing. But that pairing usually involves a cab ride in between as The Alembic is in the Haight and SPQR is in Pacific Heights.\u003c/p>\n\u003cp>However, some pairings are not quite as far flung. And some have proven to be perfect time and again.\u003c/p>\n\u003cp>A new \"perfect pairing\" for me is close to Union Square and therefore perfect for entertaining out-of-town visitors who are already downtown and looking to meet for dinner. I've done it several times recently, and have complete confidence whenever meeting visitors and friends alike for this outing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My perfect pairing suggestion is \u003ca href=\"http://www.sirfrancisdrake.com/sfddini/bar_drake.html\">Bar Drake\u003c/a> and \u003ca href=\"http://barcrudo.com/\">Bar Crudo\u003c/a>.\u003c/p>\n\u003cp>Bar Drake is a lovely bar that is located in the downstairs lobby of the Sir Francis Drake hotel. The drinks are delicious, the setting is intimate and usually pretty mellow, and the service is fantastic. Customers can choose to sit at the five-person bar, or can relax on couches and comfortable chairs throughout the lobby. I usually have the Bar Drake Manhattan that is made with Woodford Reserve Bourbon, Port, Angostura bitters and maple syrup and is served with delicious brandied cherries. If you'd like a snack, Bar Drake serves snacks and entrees from \u003ca href=\"http://www.scalasbistro.com/\">Scala's\u003c/a> next door (where \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef 4\u003c/a> contestant Jen Biesty is the executive chef).\u003c/p>\n\u003cp>Bar Crudo is known throughout the San Francisco food community for its impeccable execution of raw fish. The restaurant almost exclusively serves fish, and only a very few dishes are cooked. In December, I placed Bar Crudo's arctic char on my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/30/top-10-tastes-2009/\">\"Top 10 Tastes\"\u003c/a> list, and a few of their other dishes could easily have been on that list as well. The dishes are inventive -- most recently I tried a yellowtail dish with lobster cream, vanilla salt, and licorice greens -- and are almost always delicious. I've taken visitors here with great success because the restaurant feels very San Francisco, and pleases anyone who likes raw fish.\u003c/p>\n\u003cp>Bar Crudo is a tiny restaurant with a small bar downstairs and a handful of tables upstairs. Because of this, reservations are highly recommended.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sirfrancisdrake.com/sfddini/bar_drake.html\">Bar Drake\u003c/a>\u003cbr>\nin the Sir Francis Drake Hotel lobby\u003cbr>\n450 Powell (at Sutter)\u003cbr>\n415-395-8555\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://barcrudo.com/\">Bar Crudo\u003c/a>\u003cbr>\n603 Bush Street (above the Stockton tunnel)\u003cbr>\n415-956-0396\u003c/p>\n\n",
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"excerpt": "One of the great things about living in San Francisco is that perfect pairings are available in all parts of town. Let me explain what I mean by this term: often, an evening out for me will involve dinner and drinks before or after at a location that is in the general vicinity of dinner. When the food and the drinks combine to make for a perfect dining experience, I consider this to be a \"perfect pairing.\"\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3240319782/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/bardrake-redux450.jpg\" alt=\"Bar Drake, redux\"> \u003c/a>\u003cbr>\n \u003cem>Bar Drake, redux\u003c/em>\u003c/p>\n\u003cp>One of the great things about living in San Francisco is that perfect pairings are available in all parts of town. Let me explain what I mean by this term: often, an evening out for me will involve dinner and drinks before or after at a location that is in the general vicinity of dinner. When the food and the drinks combine to make for a perfect dining experience, I consider this to be a \"perfect pairing.\"\u003c/p>\n\u003cp>Some perfect pairings are across town. For instance, I happen to think that dinner at SPQR preceded by a drink at The Alembic is a perfect, if high maintenance, pairing. But that pairing usually involves a cab ride in between as The Alembic is in the Haight and SPQR is in Pacific Heights.\u003c/p>\n\u003cp>However, some pairings are not quite as far flung. And some have proven to be perfect time and again.\u003c/p>\n\u003cp>A new \"perfect pairing\" for me is close to Union Square and therefore perfect for entertaining out-of-town visitors who are already downtown and looking to meet for dinner. I've done it several times recently, and have complete confidence whenever meeting visitors and friends alike for this outing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My perfect pairing suggestion is \u003ca href=\"http://www.sirfrancisdrake.com/sfddini/bar_drake.html\">Bar Drake\u003c/a> and \u003ca href=\"http://barcrudo.com/\">Bar Crudo\u003c/a>.\u003c/p>\n\u003cp>Bar Drake is a lovely bar that is located in the downstairs lobby of the Sir Francis Drake hotel. The drinks are delicious, the setting is intimate and usually pretty mellow, and the service is fantastic. Customers can choose to sit at the five-person bar, or can relax on couches and comfortable chairs throughout the lobby. I usually have the Bar Drake Manhattan that is made with Woodford Reserve Bourbon, Port, Angostura bitters and maple syrup and is served with delicious brandied cherries. If you'd like a snack, Bar Drake serves snacks and entrees from \u003ca href=\"http://www.scalasbistro.com/\">Scala's\u003c/a> next door (where \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef 4\u003c/a> contestant Jen Biesty is the executive chef).\u003c/p>\n\u003cp>Bar Crudo is known throughout the San Francisco food community for its impeccable execution of raw fish. The restaurant almost exclusively serves fish, and only a very few dishes are cooked. In December, I placed Bar Crudo's arctic char on my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/30/top-10-tastes-2009/\">\"Top 10 Tastes\"\u003c/a> list, and a few of their other dishes could easily have been on that list as well. The dishes are inventive -- most recently I tried a yellowtail dish with lobster cream, vanilla salt, and licorice greens -- and are almost always delicious. I've taken visitors here with great success because the restaurant feels very San Francisco, and pleases anyone who likes raw fish.\u003c/p>\n\u003cp>Bar Crudo is a tiny restaurant with a small bar downstairs and a handful of tables upstairs. Because of this, reservations are highly recommended.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sirfrancisdrake.com/sfddini/bar_drake.html\">Bar Drake\u003c/a>\u003cbr>\nin the Sir Francis Drake Hotel lobby\u003cbr>\n450 Powell (at Sutter)\u003cbr>\n415-395-8555\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://barcrudo.com/\">Bar Crudo\u003c/a>\u003cbr>\n603 Bush Street (above the Stockton tunnel)\u003cbr>\n415-956-0396\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hot-toddy.jpg\" alt=\"hot toddy\">\u003c/p>\n\u003cp>I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\u003c/p>\n\u003cp>The hot toddy was supposedly created when tea came to Scotland, and, as you might expect, the Scots felt the need to add a little of their mother's milk -- that is whisky -- to the brew. Since then, hot toddies have become synonymous with the idea of body-warming goodness on cold days. In addition to being hailed as a cold and flu remedy, hot toddies are said to also cure insomnia, which make sense to me.\u003c/p>\n\u003cp>Some people make hot toddies with tea, a sweetener, and lemon, along with whisky, brandy, bourbon, or rum. I like using either black tea or chamomile as I think the flavors nicely accent the drink, but you can really use any type of tea you like, or just leave it out all together. I've also made an alcohol free hot toddy for my daughters, which is an option if you're making the drink for children or prefer yours without alcohol. \u003c/p>\n\u003cp>And, speaking of the alcohol, I've been using brandy simply because the Scotch whisky I have on hand is expensive and so I want to enjoy it on its own. I also use brandy because it has a natural sweetness that lends itself nicely to honey and lemon in the drink. Whisky, however, is the historical choice, so if you have some and aren’t as stingy as I am, you should give it a try. Rum and bourbon are also an option, although I haven’t tried them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So whether you're sick, can't fall asleep, or just chilly and in need of a warm drink that will exude heat throughout your body, a hot toddy may just do the trick.\u003c/p>\n\u003cp>\u003cstrong>Hot Toddy\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one cup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup hot tea\u003cbr>\n1 shot brandy, whisky, bourbon or rum\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1 Tbsp honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Make a cup of tea the way you like it (that is, strong or weak and with whatever type of tea leaves you like).\u003cbr>\n2. Stir in the alcohol, lemon juice and honey.\u003cbr>\n3. Enjoy\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related BAB Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/27/drunkard-heal-thyself/\">Drunkard, Heal Thyself\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/19/starve-a-fever-feed-a-cold/\">Starve a Fever, Feed a Cold\u003c/a>\u003c/p>\n\n",
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"excerpt": "I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hot-toddy.jpg\" alt=\"hot toddy\">\u003c/p>\n\u003cp>I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\u003c/p>\n\u003cp>The hot toddy was supposedly created when tea came to Scotland, and, as you might expect, the Scots felt the need to add a little of their mother's milk -- that is whisky -- to the brew. Since then, hot toddies have become synonymous with the idea of body-warming goodness on cold days. In addition to being hailed as a cold and flu remedy, hot toddies are said to also cure insomnia, which make sense to me.\u003c/p>\n\u003cp>Some people make hot toddies with tea, a sweetener, and lemon, along with whisky, brandy, bourbon, or rum. I like using either black tea or chamomile as I think the flavors nicely accent the drink, but you can really use any type of tea you like, or just leave it out all together. I've also made an alcohol free hot toddy for my daughters, which is an option if you're making the drink for children or prefer yours without alcohol. \u003c/p>\n\u003cp>And, speaking of the alcohol, I've been using brandy simply because the Scotch whisky I have on hand is expensive and so I want to enjoy it on its own. I also use brandy because it has a natural sweetness that lends itself nicely to honey and lemon in the drink. Whisky, however, is the historical choice, so if you have some and aren’t as stingy as I am, you should give it a try. Rum and bourbon are also an option, although I haven’t tried them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So whether you're sick, can't fall asleep, or just chilly and in need of a warm drink that will exude heat throughout your body, a hot toddy may just do the trick.\u003c/p>\n\u003cp>\u003cstrong>Hot Toddy\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one cup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup hot tea\u003cbr>\n1 shot brandy, whisky, bourbon or rum\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1 Tbsp honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Make a cup of tea the way you like it (that is, strong or weak and with whatever type of tea leaves you like).\u003cbr>\n2. Stir in the alcohol, lemon juice and honey.\u003cbr>\n3. Enjoy\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related BAB Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/27/drunkard-heal-thyself/\">Drunkard, Heal Thyself\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/19/starve-a-fever-feed-a-cold/\">Starve a Fever, Feed a Cold\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/burnsnight2.jpg\" alt=\"Robert Burns reading\">\u003c/p>\n\u003cp>This Sunday marks the 250th anniversary of the birth of Scottish poet Robert Burns, a night beloved in the hearts of the Scots, but relatively unknown to most Americans. For those of you uninitiated in Burns Night, it is a celebration in honor of good ol' Rabbie Burns, and, in true Scottish style, it is bathed in whisky and delicious haggis, neeps, and tatties. \u003c/p>\n\u003cp>My Scottish husband and I have made it a quest to educate and initiate our friends into the hallowed Burns Night traditions. Last year, we hosted our \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/\">first Burns Night\u003c/a>, and to our great surprise nearly everyone we invited not only showed up, but embraced the event with open arms, trying on their best Scottish brogue and gobbling up the haggis we’d captured out in the wilds of Dixon, CA. \u003c/p>\n\u003cp>It goes like this, at least at our house: We steam some haggis--which is essentially a big stuffed sausage made from sheep offal, spices, and oats; way more delicious than it might sound--and we make big pots of mashed potatoes (the “tatties”) and smashed rutabagas (the “neeps”). Just before the haggis is brought out and skewered with a large knife, we read Rabbie Burns \u003ca href=\"http://www.worldburnsclub.com/poems/translations/address_to_a_haggis.htm\">Address to a Haggis\u003c/a>. All the while, the whisky is flowing. \u003c/p>\n\u003cp>Perhaps it doesn’t sound as fun as it actually ends up being, but then again, you might not have a friend like Traci, who takes a few whisky shots and takes over the room with her rolling Rrrrrrrrs and guttural brogue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This year, being quite a monumental anniversary, we decided to (or actually, our friends demanded that we) host our 2nd Annual Burns Night. Once again, we drove out to Dixon for some house-made haggis. Although I have to say, after the nearly 5-hour journey, I’m apt to make it myself next year. And while the official night is Sunday January 25th, this year we’ll be celebrating ol’ Rabbie Burns 250th anniversary on Saturday, January 24th. So pull out a poem and read it in your best brogue, have a nip of whisky, and take a bite of sausage (or better yet, haggis!), and give a wee toast to a fabulous poet, who will be celebrated the world over, and at our little home away from Scotland house in San Francisco.\u003c/p>\n\u003cp>If you are itching to participate in Burns Night 2009, the main event here in SF happens at:\u003cbr>\n\u003cstrong>Edinburgh Castle\u003c/strong>\u003cbr>\nSaturday January 24 at 8pm, $10 at the door\u003cbr>\n950 Geary Street, San Francisco, CA\u003cbr>\n415.885.4074\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For those of you out in the Valley, check out:\u003cbr>\n\u003cstrong>Canal Street Grille Robert Burns Night\u003c/strong>\u003cbr>\nSaturday, January 24th at 6:30pm\u003cbr>\n1225 Canal Blvd, Ripon, CA, 95366\u003cbr>\n209.599.4646\u003c/p>\n\n",
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"excerpt": "This Sunday marks the 250th anniversary of the birth of Scottish poet Robert Burns, a night beloved in the hearts of the Scots, but relatively unknown to most Americans. For those of you uninitiated in Burns Night, it is a celebration in honor of good ol' Rabbie Burns, and, in true Scottish style, it is bathed in whisky and delicious haggis, neeps, and tatties. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/burnsnight2.jpg\" alt=\"Robert Burns reading\">\u003c/p>\n\u003cp>This Sunday marks the 250th anniversary of the birth of Scottish poet Robert Burns, a night beloved in the hearts of the Scots, but relatively unknown to most Americans. For those of you uninitiated in Burns Night, it is a celebration in honor of good ol' Rabbie Burns, and, in true Scottish style, it is bathed in whisky and delicious haggis, neeps, and tatties. \u003c/p>\n\u003cp>My Scottish husband and I have made it a quest to educate and initiate our friends into the hallowed Burns Night traditions. Last year, we hosted our \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/\">first Burns Night\u003c/a>, and to our great surprise nearly everyone we invited not only showed up, but embraced the event with open arms, trying on their best Scottish brogue and gobbling up the haggis we’d captured out in the wilds of Dixon, CA. \u003c/p>\n\u003cp>It goes like this, at least at our house: We steam some haggis--which is essentially a big stuffed sausage made from sheep offal, spices, and oats; way more delicious than it might sound--and we make big pots of mashed potatoes (the “tatties”) and smashed rutabagas (the “neeps”). Just before the haggis is brought out and skewered with a large knife, we read Rabbie Burns \u003ca href=\"http://www.worldburnsclub.com/poems/translations/address_to_a_haggis.htm\">Address to a Haggis\u003c/a>. All the while, the whisky is flowing. \u003c/p>\n\u003cp>Perhaps it doesn’t sound as fun as it actually ends up being, but then again, you might not have a friend like Traci, who takes a few whisky shots and takes over the room with her rolling Rrrrrrrrs and guttural brogue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This year, being quite a monumental anniversary, we decided to (or actually, our friends demanded that we) host our 2nd Annual Burns Night. Once again, we drove out to Dixon for some house-made haggis. Although I have to say, after the nearly 5-hour journey, I’m apt to make it myself next year. And while the official night is Sunday January 25th, this year we’ll be celebrating ol’ Rabbie Burns 250th anniversary on Saturday, January 24th. So pull out a poem and read it in your best brogue, have a nip of whisky, and take a bite of sausage (or better yet, haggis!), and give a wee toast to a fabulous poet, who will be celebrated the world over, and at our little home away from Scotland house in San Francisco.\u003c/p>\n\u003cp>If you are itching to participate in Burns Night 2009, the main event here in SF happens at:\u003cbr>\n\u003cstrong>Edinburgh Castle\u003c/strong>\u003cbr>\nSaturday January 24 at 8pm, $10 at the door\u003cbr>\n950 Geary Street, San Francisco, CA\u003cbr>\n415.885.4074\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For those of you out in the Valley, check out:\u003cbr>\n\u003cstrong>Canal Street Grille Robert Burns Night\u003c/strong>\u003cbr>\nSaturday, January 24th at 6:30pm\u003cbr>\n1225 Canal Blvd, Ripon, CA, 95366\u003cbr>\n209.599.4646\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Negroni: Bitter? Sweet.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/negroni.jpg\" alt=\"Negroni Cocktail\">\u003cbr>\nThere has always been a special place in my heart for the Negroni. Not \u003cem>always\u003c/em>. I stayed away from them in elementary school, naturally. I don't think I even tried my first until well into my twenties. And I'm not quite certain I liked it then.\u003c/p>\n\u003cp>But I liked the \u003cem>idea\u003c/em> of the Negroni. It was and is a sophisticated, world-weary drink-- one with Italian origins and bitter complexity, yet remarkably, charmingly straight forward. It is not a drink that should be knocked back like whiskey, nor can it be co-opted or diluted with other ingredients and still be called by its proper name. It is the sum of its equal, co-dependent parts: gin, sweet vermouth, and Campari. It must be savored and considered.\u003c/p>\n\u003cp>If a person could model one's self after a cocktail, I knew that the Negroni was exactly what I wanted to be when I grew up, so I kept trying. So far, so good, and with minimal damage to my liver.\u003c/p>\n\u003cp>The Negroni doesn't have the wide appeal of the Martini or even the Manhattan, which is, in my case, precisely the point. It isn't necessarily an exclusive drink, but it does attract discriminating drinkers. They know who they are.\u003c/p>\n\u003cp>Or, at least, quickly find out who they are not.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For example, several years ago, some co-workers and I took a new server out one afternoon for a drink at a place around the corner from our restaurant. It was a warm day, so we decided to sit outside at some little tables on the sidewalk, have a smoke, and get to know our new little friend over a drink or two.\u003c/p>\n\u003cp>My friend Greg was managing that day, so he came around to have a chat and took our drink order while he was at it. We, all of us, called for Negronis. When he asked the new girl if she would like one as well, she spoke these precious words:\u003c/p>\n\u003cp>\"Um, sure. I'll have a nigg--oni, too.\"\u003c/p>\n\u003cp>Then came the long, extremely uncomfortable silence made all the worse by the fact that she said this to a black man. If looks were hunting knives, she would have been flayed alive by everyone present. What made it all the more surprising was that she hadn't the slightest idea what she had just said. Greg generously attributed her utterance to poor Italian pronunciation, which is more than the rest of us allowed her.\u003c/p>\n\u003cp>And, after all that discomfort, she told us she didn't like her Negroni and sent it back to be replaced by a sweet, vodka-based drink. When she got up to use the restroom, one of our party re-christened her \"Chili's\" because he felt she might be much more at home working there than with us. The name stuck around for about as long as she did. That drink we bought her as a welcome ended up being her departing gift, too, since that's precisely what she did shortly after.\u003c/p>\n\u003cp>Apart from its cachet of clique, what I love most about the Negroni is that it is deliciously louche. It hints at danger and moral decay more precisely than any other drink, save \u003ca href=\"http://www.absinthefever.com/absinthe/ritual\">Absinthe\u003c/a>. Just ask Tennessee Williams. Or don't, since he's dead. Rather, watch Lotte Lenya*, Warren Beatty, and Vivien Leigh drink them in The Roman Spring of Mrs. Stone and enjoy the ensuing destruction. They weren't exactly good for Mrs. Stone, nor were they especially good for Mr. Beatty's awful Italian accent, but they certainly helped to lubricate the plot. (*After searching for a video clip from the film, I stumbled upon an article by Toby Cecchini in the New York Times referring to Lotte Lenya as, well, louche. It must be true. For a wonderful description of the drink and its components, read the article \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9C05E5DF173BF935A35753C1A9649C8B63&fta=y\">Shaken And Stirred; Dressing Italian\u003c/a>.)\u003c/p>\n\u003cp>There is a time and a place for the Negroni. Swank apartments at midnight, dimly lit trysting places at any time of day, on the sly in a toney sanitarium-- appropriate situations, all of them. Never, under any circumstances are they to be drunk over a quick lunch with your parents or-- and I speak from personal experience-- are they to be ordered in the jungle borderlands between Brazil and Argentina. Especially if there is a strong language barrier between you and the bartender who only knows caipirinhas. I don't care if there is a casino on the premises, it is to be avoided.\u003c/p>\n\u003cp>\u003cstrong>The Classic Negroni\u003c/strong>\u003c/p>\n\u003cp>The cocktail owes its name and its existence to one Count Camillo Negroni of Florence, Italy. According to Eric Felten's enjoyable read, \u003ca href=\"http://www.agatepublishing.com/book/?GCOI=93284100980810&fa=author&person_id=359\">How's Your Drink?\u003c/a>, Negroni's preferred drink at the Caffé Casoni was the \u003ca href=\"http://www.cocktailtimes.com/original/americano.shtml\">Americano\u003c/a>, an admixture of Campari, Cinzano, and club soda. One day, he asked the bartender, Fosco Scarselli, to fortify his drink with gin. The cocktail was an unqualified success and its intake spread first around the city, then the world.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one Negroni\u003c/strong>\u003c/p>\n\u003cp>1 ounce good gin. Please do not stint.\u003c/p>\n\u003cp>1 ounce Cinzano Rosso vermouth\u003c/p>\n\u003cp>1 ounce Campari.\u003c/p>\n\u003cp>Ice cubes, preferably made from Italian spring water. Or tap, depending.\u003c/p>\n\u003cp>Orange peel or slice for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Into a cocktail shaker, add all ingredients except the orange. Shake or stir, according to your own preference. Strain into chilled cocktail class. Garnish with orange.\u003c/p>\n\u003cp>Sit back, and enjoy the ensuing existential train wreck.\u003c/p>\n\u003cp>As an added bonus, while I'm on the topic of train wrecks, enjoy a clip from a famous television personality I would never in a million years expect to see drinking a Negroni. In my opinion, she doesn't get it quite right, just pouring everything over the rocks without proper mixing as she does. Then again, she does only have 30 minutes to make an entire meal.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/CesZZvwpe9I\u003c/p>\n\n",
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"excerpt": "There has always been a special place in my heart for the Negroni. Not \u003cem>always\u003c/em>. I stayed away from them in elementary school, naturally. I don't think I even tried my first until well into my twenties. And I'm not quite certain I liked it then.\r\n\r\nBut I liked the \u003cem>idea\u003c/em> of the Negroni. It was and is a sophisticated, world-weary drink-- one with Italian origins and bitter complexity, yet remarkably, charmingly straight forward. It is not a drink that should be knocked back like whiskey, nor can it be co-opted or diluted with other ingredients and still be called by its proper name. It is the sum of its equal, co-dependent parts: gin, sweet vermouth, and Campari. It must be savored and considered.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/negroni.jpg\" alt=\"Negroni Cocktail\">\u003cbr>\nThere has always been a special place in my heart for the Negroni. Not \u003cem>always\u003c/em>. I stayed away from them in elementary school, naturally. I don't think I even tried my first until well into my twenties. And I'm not quite certain I liked it then.\u003c/p>\n\u003cp>But I liked the \u003cem>idea\u003c/em> of the Negroni. It was and is a sophisticated, world-weary drink-- one with Italian origins and bitter complexity, yet remarkably, charmingly straight forward. It is not a drink that should be knocked back like whiskey, nor can it be co-opted or diluted with other ingredients and still be called by its proper name. It is the sum of its equal, co-dependent parts: gin, sweet vermouth, and Campari. It must be savored and considered.\u003c/p>\n\u003cp>If a person could model one's self after a cocktail, I knew that the Negroni was exactly what I wanted to be when I grew up, so I kept trying. So far, so good, and with minimal damage to my liver.\u003c/p>\n\u003cp>The Negroni doesn't have the wide appeal of the Martini or even the Manhattan, which is, in my case, precisely the point. It isn't necessarily an exclusive drink, but it does attract discriminating drinkers. They know who they are.\u003c/p>\n\u003cp>Or, at least, quickly find out who they are not.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For example, several years ago, some co-workers and I took a new server out one afternoon for a drink at a place around the corner from our restaurant. It was a warm day, so we decided to sit outside at some little tables on the sidewalk, have a smoke, and get to know our new little friend over a drink or two.\u003c/p>\n\u003cp>My friend Greg was managing that day, so he came around to have a chat and took our drink order while he was at it. We, all of us, called for Negronis. When he asked the new girl if she would like one as well, she spoke these precious words:\u003c/p>\n\u003cp>\"Um, sure. I'll have a nigg--oni, too.\"\u003c/p>\n\u003cp>Then came the long, extremely uncomfortable silence made all the worse by the fact that she said this to a black man. If looks were hunting knives, she would have been flayed alive by everyone present. What made it all the more surprising was that she hadn't the slightest idea what she had just said. Greg generously attributed her utterance to poor Italian pronunciation, which is more than the rest of us allowed her.\u003c/p>\n\u003cp>And, after all that discomfort, she told us she didn't like her Negroni and sent it back to be replaced by a sweet, vodka-based drink. When she got up to use the restroom, one of our party re-christened her \"Chili's\" because he felt she might be much more at home working there than with us. The name stuck around for about as long as she did. That drink we bought her as a welcome ended up being her departing gift, too, since that's precisely what she did shortly after.\u003c/p>\n\u003cp>Apart from its cachet of clique, what I love most about the Negroni is that it is deliciously louche. It hints at danger and moral decay more precisely than any other drink, save \u003ca href=\"http://www.absinthefever.com/absinthe/ritual\">Absinthe\u003c/a>. Just ask Tennessee Williams. Or don't, since he's dead. Rather, watch Lotte Lenya*, Warren Beatty, and Vivien Leigh drink them in The Roman Spring of Mrs. Stone and enjoy the ensuing destruction. They weren't exactly good for Mrs. Stone, nor were they especially good for Mr. Beatty's awful Italian accent, but they certainly helped to lubricate the plot. (*After searching for a video clip from the film, I stumbled upon an article by Toby Cecchini in the New York Times referring to Lotte Lenya as, well, louche. It must be true. For a wonderful description of the drink and its components, read the article \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9C05E5DF173BF935A35753C1A9649C8B63&fta=y\">Shaken And Stirred; Dressing Italian\u003c/a>.)\u003c/p>\n\u003cp>There is a time and a place for the Negroni. Swank apartments at midnight, dimly lit trysting places at any time of day, on the sly in a toney sanitarium-- appropriate situations, all of them. Never, under any circumstances are they to be drunk over a quick lunch with your parents or-- and I speak from personal experience-- are they to be ordered in the jungle borderlands between Brazil and Argentina. Especially if there is a strong language barrier between you and the bartender who only knows caipirinhas. I don't care if there is a casino on the premises, it is to be avoided.\u003c/p>\n\u003cp>\u003cstrong>The Classic Negroni\u003c/strong>\u003c/p>\n\u003cp>The cocktail owes its name and its existence to one Count Camillo Negroni of Florence, Italy. According to Eric Felten's enjoyable read, \u003ca href=\"http://www.agatepublishing.com/book/?GCOI=93284100980810&fa=author&person_id=359\">How's Your Drink?\u003c/a>, Negroni's preferred drink at the Caffé Casoni was the \u003ca href=\"http://www.cocktailtimes.com/original/americano.shtml\">Americano\u003c/a>, an admixture of Campari, Cinzano, and club soda. One day, he asked the bartender, Fosco Scarselli, to fortify his drink with gin. The cocktail was an unqualified success and its intake spread first around the city, then the world.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one Negroni\u003c/strong>\u003c/p>\n\u003cp>1 ounce good gin. Please do not stint.\u003c/p>\n\u003cp>1 ounce Cinzano Rosso vermouth\u003c/p>\n\u003cp>1 ounce Campari.\u003c/p>\n\u003cp>Ice cubes, preferably made from Italian spring water. Or tap, depending.\u003c/p>\n\u003cp>Orange peel or slice for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Into a cocktail shaker, add all ingredients except the orange. Shake or stir, according to your own preference. Strain into chilled cocktail class. Garnish with orange.\u003c/p>\n\u003cp>Sit back, and enjoy the ensuing existential train wreck.\u003c/p>\n\u003cp>As an added bonus, while I'm on the topic of train wrecks, enjoy a clip from a famous television personality I would never in a million years expect to see drinking a Negroni. In my opinion, she doesn't get it quite right, just pouring everything over the rocks without proper mixing as she does. Then again, she does only have 30 minutes to make an entire meal.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/CesZZvwpe9I'\n title='//www.youtube.com/embed/CesZZvwpe9I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/ginfizz.jpg\" alt=\"gin fizz\" align=\"left\">At first the thought completely grossed me out. Raw egg white in a cocktail? Disgusting. But then I started thinking about it. I eat raw eggs. In homemade mayo, garlicky aioli, meringue buttercream...and I've never had a problem with any of those. I also eat raw fish. Hell, I was scarfing down the sushi last night like no one's business.\u003c/p>\n\u003cp>Over the holidays, when we were in Portland, I was faced with a dilemma involving egg whites in a cocktail. Now, let me set the context here. We arrived in Portland just before Christmas during the Arctic Storm of the Century. \"The Snownami!\" my brother proclaimed. And lest you think I jest, we were all holed up together--my entire family including 3 very happy snow-romping dogs and 2 very pissed off cats--at my parent’s small but cozy house for 4 full days, unable to really drive much of anywhere. So by the fourth day, just after Christmas, when we'd all decided we could probably use a little stretching room, my husband and I whisked ourselves away to the Pearl District for a much-needed date night. After a good hour salivating over the hundreds of cookbooks at \u003ca href=\"http://www.powells.com/home.html?header=Logo\">Powell's\u003c/a>, we nipped across the street for happy hour at \u003ca href=\"http://www.ten-01.com/\">Ten01\u003c/a>, a restaurant I'd heard made a damn good cocktail.\u003c/p>\n\u003cp>So there we were, at the bar and in need of a cocktail. After a few libations piqued my interest, and I found myself being indecisive, I asked the bartender what he'd suggest. \"Oh, definitely the Celeraic, it's really good and interesting.\" Hrm. But what about the egg white? I'm not so sure of that. Is it slimy? I could just imagine it slithering down my throat. Blech. He assured me it wasn't like that. Based on their reputation, I decided to trust him. Every eye at the bar was on him when he was making my Celeraic, a bit of gin, some lemon, pineapple juice, the suspicious egg white, all topped off and finished with a spritz of bitters...\u003c/p>\n\u003cp>When he handed me the frothy chilled cocktail, served in a big martini glass, I was intrigued. This is not what I expected. It smelled like heaven. Tangy, lemony, herbal, with a big mound of thick froth on top. It was amazing. Incredible. One of the best cocktails I’ve ever had. I was completely sold. \u003c/p>\n\u003cp>When we returned to the Bay Area, I'd already made the decision to make another, much more well known, eggy cocktail for our New Orleans–themed New Year’s Eve party: The Ramos Gin Fizz. Now, the Celeraic as it turns out, is a bit of a riff on a Ramos Gin Fizz (a very classic cocktail invented in the 1880s in New Orleans), sharing the gin, of course, as well as the citrus, simple syrup and egg white.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In any case, here are my interpretations of these cocktails, for use when you get tired of going to the gym and dieting and trying to keep up with all those new year's resolutions. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/ingredients_ginfizz.jpg\" alt=\"ingredients of gin fizz\">\u003c/p>\n\u003cp>\u003cstrong>An Interpretation of the Ten01 Celeraic\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ounces gin\u003cbr>\nJuice of 1/2 lemon\u003cbr>\n1 ounce fresh pineapple juice\u003cbr>\n1 egg white\u003cbr>\nA splash of simple syrup\u003cbr>\nA spritz of celery root bitters (good luck finding these!)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nAdd all the ingredients except bitters to a shaker, without ice, and shake until your arms want to give out (at least a few minutes). Add ice and continue to shake until you want to cry (or another few minutes). Strain into a cocktail glass and spritz with the bitters.\u003c/p>\n\u003cp>\u003cstrong>An Interpretation of the Ramos Gin Fizz\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ounces gin (use the best-quality you can afford but nothing too strongly flavored, I used Hendrick’s which worked quite well)\u003cbr>\nJuice of 1/2 lemon\u003cbr>\nJuice of 1/2 lime\u003cbr>\n1 ounces simple syrup (depending on how sweet you like it)\u003cbr>\n1 large egg white\u003cbr>\nA few drops of orange flower water\u003cbr>\nA bit of cream (optional)\u003cbr>\nSoda water\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nAdd all the ingredients to a shaker, without ice, and shake until your arms want to give out (at least a few minutes). Add ice and continue to shake until you want to cry (or another few minutes). Strain into a cocktail glass and top with soda water.\u003c/p>\n\n",
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"excerpt": "So there we were, at the bar and in need of a cocktail. After a few libations piqued my interest, and I found myself being indecisive, I asked the bartender what he'd suggest. \"Oh, definitely the Celeraic, it's really good and interesting.\" Hrm. But what about the egg white? I'm not so sure of that. Is it slimy? I could just imagine it slithering down my throat. Blech. He assured me it wasn't like that. Based on their reputation, I decided to trust him. Every eye at the bar was on him when he was making my Celeraic, a bit of gin, some lemon, pineapple juice, the suspicious egg white, all topped off and finished with a spritz of bitters...\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/ginfizz.jpg\" alt=\"gin fizz\" align=\"left\">At first the thought completely grossed me out. Raw egg white in a cocktail? Disgusting. But then I started thinking about it. I eat raw eggs. In homemade mayo, garlicky aioli, meringue buttercream...and I've never had a problem with any of those. I also eat raw fish. Hell, I was scarfing down the sushi last night like no one's business.\u003c/p>\n\u003cp>Over the holidays, when we were in Portland, I was faced with a dilemma involving egg whites in a cocktail. Now, let me set the context here. We arrived in Portland just before Christmas during the Arctic Storm of the Century. \"The Snownami!\" my brother proclaimed. And lest you think I jest, we were all holed up together--my entire family including 3 very happy snow-romping dogs and 2 very pissed off cats--at my parent’s small but cozy house for 4 full days, unable to really drive much of anywhere. So by the fourth day, just after Christmas, when we'd all decided we could probably use a little stretching room, my husband and I whisked ourselves away to the Pearl District for a much-needed date night. After a good hour salivating over the hundreds of cookbooks at \u003ca href=\"http://www.powells.com/home.html?header=Logo\">Powell's\u003c/a>, we nipped across the street for happy hour at \u003ca href=\"http://www.ten-01.com/\">Ten01\u003c/a>, a restaurant I'd heard made a damn good cocktail.\u003c/p>\n\u003cp>So there we were, at the bar and in need of a cocktail. After a few libations piqued my interest, and I found myself being indecisive, I asked the bartender what he'd suggest. \"Oh, definitely the Celeraic, it's really good and interesting.\" Hrm. But what about the egg white? I'm not so sure of that. Is it slimy? I could just imagine it slithering down my throat. Blech. He assured me it wasn't like that. Based on their reputation, I decided to trust him. Every eye at the bar was on him when he was making my Celeraic, a bit of gin, some lemon, pineapple juice, the suspicious egg white, all topped off and finished with a spritz of bitters...\u003c/p>\n\u003cp>When he handed me the frothy chilled cocktail, served in a big martini glass, I was intrigued. This is not what I expected. It smelled like heaven. Tangy, lemony, herbal, with a big mound of thick froth on top. It was amazing. Incredible. One of the best cocktails I’ve ever had. I was completely sold. \u003c/p>\n\u003cp>When we returned to the Bay Area, I'd already made the decision to make another, much more well known, eggy cocktail for our New Orleans–themed New Year’s Eve party: The Ramos Gin Fizz. Now, the Celeraic as it turns out, is a bit of a riff on a Ramos Gin Fizz (a very classic cocktail invented in the 1880s in New Orleans), sharing the gin, of course, as well as the citrus, simple syrup and egg white.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In any case, here are my interpretations of these cocktails, for use when you get tired of going to the gym and dieting and trying to keep up with all those new year's resolutions. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/ingredients_ginfizz.jpg\" alt=\"ingredients of gin fizz\">\u003c/p>\n\u003cp>\u003cstrong>An Interpretation of the Ten01 Celeraic\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ounces gin\u003cbr>\nJuice of 1/2 lemon\u003cbr>\n1 ounce fresh pineapple juice\u003cbr>\n1 egg white\u003cbr>\nA splash of simple syrup\u003cbr>\nA spritz of celery root bitters (good luck finding these!)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nAdd all the ingredients except bitters to a shaker, without ice, and shake until your arms want to give out (at least a few minutes). Add ice and continue to shake until you want to cry (or another few minutes). Strain into a cocktail glass and spritz with the bitters.\u003c/p>\n\u003cp>\u003cstrong>An Interpretation of the Ramos Gin Fizz\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ounces gin (use the best-quality you can afford but nothing too strongly flavored, I used Hendrick’s which worked quite well)\u003cbr>\nJuice of 1/2 lemon\u003cbr>\nJuice of 1/2 lime\u003cbr>\n1 ounces simple syrup (depending on how sweet you like it)\u003cbr>\n1 large egg white\u003cbr>\nA few drops of orange flower water\u003cbr>\nA bit of cream (optional)\u003cbr>\nSoda water\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nAdd all the ingredients to a shaker, without ice, and shake until your arms want to give out (at least a few minutes). Add ice and continue to shake until you want to cry (or another few minutes). Strain into a cocktail glass and top with soda water.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Christmas Movie Sob-Fest Menus",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/tv2.jpg\" alt=\"tv\" align=\"left\">As much as I like to pretend to be a hard-ass, sarcastic, cynical little crab, movies can really do a number on my emotional system. For instance, \u003cem>Apollo 13\u003c/em> is so effective that whenever I feel the need for a good cry-out, I pop it in, knowing exactly when I can expect the cathartic tears to brim over. \u003c/p>\n\u003cp>(Of course, it's one of those things where it's not effective unless I watch the WHOLE movie. I can't just fast-forward to the scene where Tom Hanks' voice finally crackles through to Mission Control after over four minutes of silence and expect to feel the full impact of it all.)\u003c/p>\n\u003cp>It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\u003c/p>\n\u003cp>\u003cstrong>A Christmas Story\u003c/strong>\u003cbr>\nEven though I have the whole thing on tape already, when TBS starts showing this on Christmas Eve for 24 hours straight, my television will be on the entire time. I never get tired of any little bit of it, but I especially love the snow scenes. Ever since I moved to California, the scenes of Ralphie waking up Christmas morning to a backyard coated in freshly fallen snow and the parents quietly closing out Christmas night with glasses of wine and another snowfall hit me hardest.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Christmas Story\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Randy's Meatloaf and Mashed Potatoes:\u003c/strong> In my Midwestern opinion, the best Bay Area version of this homey food can be found at any of the \u003ca href=\"http://www.chowfoodbar.com/\">Chow\u003c/a> outposts. However, \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a>'s version is also pretty tasty (if a bit salty), and I've recently learned that a \u003ca href=\"http://chowhound.chow.com/topics/566711\">Fra'mani meatloaf\u003c/a> can be found at Costco?! Heavenly. \u003c/p>\n\u003cp>Just make sure you eat your meatloaf and mashed potatoes exactly like Randy: face first. \u003c/p>\n\u003cp>\u003cem>Chow delivery available through \u003ca href=\"http://www.waitersonwheels.com/\">Waiters on Wheels\u003c/a>, take-out available from the Church Street location. Blue Plate offers take-out.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roast Turkey:\u003c/strong> In order to avoid any possible disastrous interactions with ravenous neighborhood dogs, swap the stress of a home-roasted turkey for \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>'s celebrated chicken and bread salad. (Frankly, we just had Thanksgiving, so aren't we a bit turkey'd out?) Zuni doesn't do take-out, but if you do what we do, it's just as good. \u003c/p>\n\u003cp>Go in, order a complete meal. Halfway through the meal, ask for the chicken and bread salad. At the end of the meal, profess to be too full for the chicken and bread salad, have their always-accommodating staff wrap up your spoils for you to bring home to your couch and TV. (It's the upgraded version of the two-fer we used pull at Olive Garden when I was a poor college student. We'd gorge ourselves on bottomless breadsticks and salad and then bring our entrees home. Two meals for the price of one!)\u003c/p>\n\u003cp>\u003cstrong>Peking Duck:\u003c/strong> I suggest you bypass the drama of having the poor thing decapitated at the table, so call up \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for their conveniently pre-hacked version resplendent with crispy, lacquered skin and accompanied by soft puffy buns, plum sauce, and scallion brushes. \u003c/p>\n\u003cp>\u003cem>Ton Kiang delivers to some neighborhoods, otherwise do take-out\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Christmas\u003c/strong>\u003cbr>\nAh, singing, dancing, and schmaltz! This Christmas classic is full of Rosemary Clooney, Bing Crosby, and my eternal favorite, Danny Kaye. Great songs, great gags, great dancing, and I challenge even the hardest-bittenest Grinch around not to sob when Vermont innkeeper General Waverley walks out to see his old troops standing at attention. (Criminy, I choked myself up there just by WRITING about it!)\u003c/p>\n\u003cp>Never in my life do I crave liverwurst sandwiches except when watching old movies that feature them (they play a role in \u003cem>White Christmas\u003c/em>, \u003cem>Charade\u003c/em>, and \u003cem>Spellbound\u003c/em>), so for this movie menu, think about getting in a nice spread of deli sandwiches, some choice Vermont cheeses, and a cocktail or two.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>White Christmas\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ham and Cheese on Rye, Liverwurst, and Turkey Sandwiches:\u003c/strong> \u003ca href=\"http://www.millersdelisf.com/Index.html\">Miller's East Coast Delicatessen\u003c/a> on Polk and Clay is THE place for authentic deli treats. All the sandwiches Bing offered Rosemary, including the dream-inducing liverwurst, can be made fresh here and taken home to your television set.\u003c/p>\n\u003cp>\u003cstrong>Cabot Clothbound Cheddar:\u003c/strong> Created by Cabot but aged on spruce by Jasper Hill Farm, \u003ca href=\"http://www.cabotcheese.com/f1.php?left=/menu-events.html&right=/pages/press/CabotClothbondCheddar.php&top=menu_top.php\">this cheddar\u003c/a> is wonderfully sharp and rich. Look for it at \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery's retail stores\u003c/a> or the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Hot Buttered Cider-Rum\u003c/strong>\u003cbr>\nIn the movie, Danny Kaye looks forward to having one of these before they get to their destination and discover Vermont is rather short of snow that year. This is a recipe my husband developed in Boston by piecing a few recipes together.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1-2 oz dark rum\u003cbr>\n6 oz mulled cider\u003cbr>\n1 tsp unsalted butter\u003cbr>\n1 tsp brown sugar\u003cbr>\nFreshly grated nutmeg\u003cbr>\nCinnamon stick, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine the rum and hot cider in a heatproof glass or mug. Stir in the sugar and float the butter on top. Grate the nutmeg over the top and garnish with a single cinnamon stick.\u003c/p>\n\u003cp>\u003cstrong>Waverly Place Echo\u003c/strong>\u003cbr>\nNot named for the general in the movie as far as I know, but fitting nonetheless, don't you think? This recipe comes from the December issue of \u003ca href=\"http://imbibemagazine.com/\">\u003cem>Imbibe\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 oz Hangar One Mandarin Blossom Vodka\u003cbr>\n1/4 oz vodka\u003cbr>\n6 Chinese Five-Spice-marinated Mandarin orange segments\u003cbr>\n1 oz Meyer lemon juice\u003cbr>\n5 to 6 candied Meyer lemon peels\u003cbr>\n1/2 oz Chinese Five-Spice Syrup (recipe follows)\u003cbr>\n3 Kaffir lime leaves, cut into long chiffonade\u003cbr>\n3/4 oz seltzer\u003cbr>\nIce cubes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine ingredients in a mixing glass. Stir, add ice, cover and shake a few times. Pour into a glass and serve.\u003c/p>\n\u003cp>To make the mandarin orange segments, simply peel and separate the segments of a mandarin, cover with Chinese Five-Spice syrup, and marinate for at least 15 minutes.\u003c/p>\n\u003cp>For candied Meyer lemon peel, add strips of zest from 1 Meyer lemon to 1/2 cup of boiling simple syrup, reduce heat to low and simmer 5 minutes. Remove from heat and cool to room temperature before using.\u003c/p>\n\u003cp>\u003cstrong>Chinese Five-Spice Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 2/3 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 whole star anise\u003cbr>\n1 Tb fennel seed\u003cbr>\n1 3-inch stick cinnamon, broken up\u003cbr>\n1 tsp whole cloves\u003cbr>\n1 Tb Szechuan peppercorns\u003cbr>\n2-2/3 cup simple syrup (dissolve 2 2/3 cups granulated white sugar into 2 2/3 cups hot water and let cool)\u003cbr>\n2 tsp honey\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nProcess all spices to a coarse powder in a spice or coffee grinder. Heat a stainless steel pot over medium heat and toast the spices. Once fragrant, add the simple syrup to the pan and bring to a boil. Reduce the heat to low and add the honey. Simmer for 5 minutes, then remove from the heat. Let the mixture cool to room temperature and strain through a fine-mesh strainer. Will keep up to one month in the refrigerator.\u003c/p>\n\n",
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"excerpt": "It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/tv2.jpg\" alt=\"tv\" align=\"left\">As much as I like to pretend to be a hard-ass, sarcastic, cynical little crab, movies can really do a number on my emotional system. For instance, \u003cem>Apollo 13\u003c/em> is so effective that whenever I feel the need for a good cry-out, I pop it in, knowing exactly when I can expect the cathartic tears to brim over. \u003c/p>\n\u003cp>(Of course, it's one of those things where it's not effective unless I watch the WHOLE movie. I can't just fast-forward to the scene where Tom Hanks' voice finally crackles through to Mission Control after over four minutes of silence and expect to feel the full impact of it all.)\u003c/p>\n\u003cp>It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\u003c/p>\n\u003cp>\u003cstrong>A Christmas Story\u003c/strong>\u003cbr>\nEven though I have the whole thing on tape already, when TBS starts showing this on Christmas Eve for 24 hours straight, my television will be on the entire time. I never get tired of any little bit of it, but I especially love the snow scenes. Ever since I moved to California, the scenes of Ralphie waking up Christmas morning to a backyard coated in freshly fallen snow and the parents quietly closing out Christmas night with glasses of wine and another snowfall hit me hardest.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Christmas Story\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Randy's Meatloaf and Mashed Potatoes:\u003c/strong> In my Midwestern opinion, the best Bay Area version of this homey food can be found at any of the \u003ca href=\"http://www.chowfoodbar.com/\">Chow\u003c/a> outposts. However, \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a>'s version is also pretty tasty (if a bit salty), and I've recently learned that a \u003ca href=\"http://chowhound.chow.com/topics/566711\">Fra'mani meatloaf\u003c/a> can be found at Costco?! Heavenly. \u003c/p>\n\u003cp>Just make sure you eat your meatloaf and mashed potatoes exactly like Randy: face first. \u003c/p>\n\u003cp>\u003cem>Chow delivery available through \u003ca href=\"http://www.waitersonwheels.com/\">Waiters on Wheels\u003c/a>, take-out available from the Church Street location. Blue Plate offers take-out.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roast Turkey:\u003c/strong> In order to avoid any possible disastrous interactions with ravenous neighborhood dogs, swap the stress of a home-roasted turkey for \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>'s celebrated chicken and bread salad. (Frankly, we just had Thanksgiving, so aren't we a bit turkey'd out?) Zuni doesn't do take-out, but if you do what we do, it's just as good. \u003c/p>\n\u003cp>Go in, order a complete meal. Halfway through the meal, ask for the chicken and bread salad. At the end of the meal, profess to be too full for the chicken and bread salad, have their always-accommodating staff wrap up your spoils for you to bring home to your couch and TV. (It's the upgraded version of the two-fer we used pull at Olive Garden when I was a poor college student. We'd gorge ourselves on bottomless breadsticks and salad and then bring our entrees home. Two meals for the price of one!)\u003c/p>\n\u003cp>\u003cstrong>Peking Duck:\u003c/strong> I suggest you bypass the drama of having the poor thing decapitated at the table, so call up \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for their conveniently pre-hacked version resplendent with crispy, lacquered skin and accompanied by soft puffy buns, plum sauce, and scallion brushes. \u003c/p>\n\u003cp>\u003cem>Ton Kiang delivers to some neighborhoods, otherwise do take-out\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Christmas\u003c/strong>\u003cbr>\nAh, singing, dancing, and schmaltz! This Christmas classic is full of Rosemary Clooney, Bing Crosby, and my eternal favorite, Danny Kaye. Great songs, great gags, great dancing, and I challenge even the hardest-bittenest Grinch around not to sob when Vermont innkeeper General Waverley walks out to see his old troops standing at attention. (Criminy, I choked myself up there just by WRITING about it!)\u003c/p>\n\u003cp>Never in my life do I crave liverwurst sandwiches except when watching old movies that feature them (they play a role in \u003cem>White Christmas\u003c/em>, \u003cem>Charade\u003c/em>, and \u003cem>Spellbound\u003c/em>), so for this movie menu, think about getting in a nice spread of deli sandwiches, some choice Vermont cheeses, and a cocktail or two.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>White Christmas\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ham and Cheese on Rye, Liverwurst, and Turkey Sandwiches:\u003c/strong> \u003ca href=\"http://www.millersdelisf.com/Index.html\">Miller's East Coast Delicatessen\u003c/a> on Polk and Clay is THE place for authentic deli treats. All the sandwiches Bing offered Rosemary, including the dream-inducing liverwurst, can be made fresh here and taken home to your television set.\u003c/p>\n\u003cp>\u003cstrong>Cabot Clothbound Cheddar:\u003c/strong> Created by Cabot but aged on spruce by Jasper Hill Farm, \u003ca href=\"http://www.cabotcheese.com/f1.php?left=/menu-events.html&right=/pages/press/CabotClothbondCheddar.php&top=menu_top.php\">this cheddar\u003c/a> is wonderfully sharp and rich. Look for it at \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery's retail stores\u003c/a> or the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Hot Buttered Cider-Rum\u003c/strong>\u003cbr>\nIn the movie, Danny Kaye looks forward to having one of these before they get to their destination and discover Vermont is rather short of snow that year. This is a recipe my husband developed in Boston by piecing a few recipes together.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1-2 oz dark rum\u003cbr>\n6 oz mulled cider\u003cbr>\n1 tsp unsalted butter\u003cbr>\n1 tsp brown sugar\u003cbr>\nFreshly grated nutmeg\u003cbr>\nCinnamon stick, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine the rum and hot cider in a heatproof glass or mug. Stir in the sugar and float the butter on top. Grate the nutmeg over the top and garnish with a single cinnamon stick.\u003c/p>\n\u003cp>\u003cstrong>Waverly Place Echo\u003c/strong>\u003cbr>\nNot named for the general in the movie as far as I know, but fitting nonetheless, don't you think? This recipe comes from the December issue of \u003ca href=\"http://imbibemagazine.com/\">\u003cem>Imbibe\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 oz Hangar One Mandarin Blossom Vodka\u003cbr>\n1/4 oz vodka\u003cbr>\n6 Chinese Five-Spice-marinated Mandarin orange segments\u003cbr>\n1 oz Meyer lemon juice\u003cbr>\n5 to 6 candied Meyer lemon peels\u003cbr>\n1/2 oz Chinese Five-Spice Syrup (recipe follows)\u003cbr>\n3 Kaffir lime leaves, cut into long chiffonade\u003cbr>\n3/4 oz seltzer\u003cbr>\nIce cubes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine ingredients in a mixing glass. Stir, add ice, cover and shake a few times. Pour into a glass and serve.\u003c/p>\n\u003cp>To make the mandarin orange segments, simply peel and separate the segments of a mandarin, cover with Chinese Five-Spice syrup, and marinate for at least 15 minutes.\u003c/p>\n\u003cp>For candied Meyer lemon peel, add strips of zest from 1 Meyer lemon to 1/2 cup of boiling simple syrup, reduce heat to low and simmer 5 minutes. Remove from heat and cool to room temperature before using.\u003c/p>\n\u003cp>\u003cstrong>Chinese Five-Spice Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 2/3 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 whole star anise\u003cbr>\n1 Tb fennel seed\u003cbr>\n1 3-inch stick cinnamon, broken up\u003cbr>\n1 tsp whole cloves\u003cbr>\n1 Tb Szechuan peppercorns\u003cbr>\n2-2/3 cup simple syrup (dissolve 2 2/3 cups granulated white sugar into 2 2/3 cups hot water and let cool)\u003cbr>\n2 tsp honey\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/christmascover1.jpg\" alt=\"christmas cover\" align=\"left\">Anyone who knows me well would be surprised to hear me recommending a Christmas book. I am a \"bah humbug\" type who tries desperately to escape the holiday each year. Not only do I not celebrate Christmas but I despise the crass commercialism, forced sentimentality, and find green and red to be the most distasteful color combination of all. But I am \u003cem>loving\u003c/em> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1567923615/kqedorg-20\">Elizabeth David's Christmas\u003c/a>. It would seem David was a bit overwhelmed by the holiday as well, in part because her family had many birthdays right around Christmas. Her preference? \u003c/p>\n\u003cp>\"If I had my way--and I shan't--my Christmas day eating and drinking would consist of an omelette, cold ham and a nice bottle of wine at lunchtime, and a smoked salmon sandwich with a glass of champagne on a tray in bed in the evening.\"\u003c/p>\n\u003cp>Doesn't that just say it all? Lovely, selfish and and anti-gorging is what she called her ideal version of the holiday. And while she didn't have it her way, her recipes and notes do fill a tidy volume, sadly compiled after her death. Spiced Quinces, Endive and Beetroot Salad, and Leeks with Red Wine are just a few of her tantalizing ideas. Don't expect a modern cookbook. Her recipes are bit like formulas, but I find them inspiring and even if I didn't, I'd want to read her prose because it's so brilliant. Don't miss the final essay, \"Para Navidad\" which is a lovely culinary travel piece and will instantly transport you to Spain. Of course, how recipes using fresh tomatoes and ripe apricots ended up in this book is anyone's guess, but enjoy it year round. There are notes for American cooks in the back of the book. \u003c/p>\n\u003cp>If Christmas in another place and time appeals to you, especially a Victorian London place and time, check out \u003ca href=\"http://www.dickensfair.com/\">The Great Dickens Christmas Fair\u003c/a> which runs weekends though December 21. Run by the creators of the Renaissance Faire, it's held at the Cow Palace and features hundreds of costumed players, colorful characters from literature and history, and winding lanes filled with shops, pubs, and food. \u003c/p>\n\u003cp>Tickets are $10 for children ages 5 – 11 (under 5 are free); $19 for students/seniors/military; and adults are $22 at the door. \u003ca href=\"http://www.dickensfair.com/tickets.htm\">Discount tickets\u003c/a> available.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's a drink from Elizabeth David's Christmas that sounds enticing, even for a Scrooge like me.\u003c/p>\n\u003cp>\u003cstrong>Regina Port Cocktail\u003c/strong>\u003cbr>\nAccording to David, \"The cheaper kinds of port may be made into a good mixed drink for those who do not care for gin.\"\u003c/p>\n\u003cp>4 glasses tawny port\u003cbr>\n4 dashes orange bitters\u003cbr>\n1 teaspoon Angostura bitters\u003cbr>\n1 teaspoon Cointreau\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Shake well with ice, in a cocktail shaker. Float a snippet of orange peel on top of each glass. \u003c/p>\n\n",
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"excerpt": "Anyone who knows me well would be surprised to hear me recommending a Christmas book. I am a \"bah humbug\" type who tries desperately to escape the holiday each year. Not only do I not celebrate Christmas but I despise the crass commercialism, forced sentimentality, and find green and red to be the most distasteful color combination of all. But I am \u003cem>loving\u003c/em> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1567923615/kqedorg-20\">Elizabeth David's Christmas\u003c/a>. It would seem David was a bit overwhelmed by the holiday as well, in part because her family had many birthdays right around Christmas. Her preference? \r\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"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.",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
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