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"title": "Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>After four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_127119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2714-new.jpg\" alt=\"Sorrel in Presidio Heights\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel in Presidio Heights \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recurring pop-up dinners that evolve into full-time restaurants in San Francisco is hardly a groundbreaking concept anymore. Remember, several modern SF legends like Lazy Bear, Saison and Liholiho Yacht Club started off as under-the-radar, unofficial restaurants that required some sleuthing to figure out when and where to join their pop-ups that were part dinner and part party.\u003c/p>\n\u003cp>When you step back and think about this entrepreneurial strategy for chefs and restaurants, of course it’s a natural fit for this city of start-ups! Just like how all of the optimistic start-up founders in San Francisco go from napkin sketches to elevator pitches to usually failing--with a select few making it to Series A funding and the big boardrooms on Sand Hill Road--pop-up restaurants follow a near identical path aspiring to climb the daunting mountain to full-time fulfillment. It’s definitely possible. But, it’s definitely really, really hard to go from a weekly dinner in a private home to a full-time restaurant.\u003c/p>\n\u003cfigure id=\"attachment_127122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2852-new.jpg\" alt=\"The window view into Sorrel's kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The window view into Sorrel's kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look up “pop-up dinners” in San Francisco any week and you’ll find an abundance of choices, most of which are involved with companies like AirBnb or Feastly. The bubble still hasn’t burst on San Francisco’s prime pop-up moment, which started with Liholiho or Lazy Bear, depending on who in the industry you ask. There are roughly a dozen well-known, even mainstream pop-ups currently running or recently ended for various reasons. Count Rice Papers Scissors, Pinoy Heritage, Masak Masak and a pair of BBQ concepts (Horn and Native Sons) right now as the pop-ups that SF diners most eagerly follow on their social media feeds and can’t wait for a full-time spot to materialize. Some pop-ups were temporary fixtures and are planning to be permanent soon, like FOB Kitchen. Others ended recently and reopened as full-time concepts, including International Smoke, \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery (né R.T.B. Fillmore)\u003c/a> and Sorrel.\u003c/p>\n\u003cp>https://youtu.be/tgDWLU4WcTY\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>None of these pop-ups spent as much time preparing for the next step as that last one mentioned, named for a somewhat obscure herb/plant. Sorrel’s tasting menu-only concept lived in eight locations but mostly occurred in the Mission’s Naked Kitchen space. Over the course of four years of dinners with 135 being sell-outs, it found a distinct voice, crafted a polished delivery and gained a huge, loyal following. Now, the pop-up has hit prime time as a full-time spot--as in 58 permanent seats in a gorgeous, well-heeled Presidio Heights space.\u003c/p>\n\u003cfigure id=\"attachment_127108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2800-new.jpg\" alt=\"Sorrel interior main dining area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel interior main dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s pretty mind-blowing to think how long Sorrel has been “Sorrel” as a pop-up. Sorrel’s first dinners were served at the Hotel Rex in 2014--back when the Giants had only won two World Series titles. How many real restaurants have opened and then closed in that time span? Even in 2014, Sorrel had its sights on being a permanent restaurant eventually. For co-founders Alex Hong and Brennan Spreitzer, Sorrel was a side project where they could “play restaurant” as if they were elementary school students pretending to do some imaginary game, and that “restaurant” would truly exist some day.\u003c/p>\n\u003cfigure id=\"attachment_127095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2935-new.jpg\" alt=\"Executive Chef Alex Hong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Alex Hong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like in theater, where productions have rehearsals then dress rehearsals and so many practices for months or years, a pop-up restaurant concept that lasts four years has an incredible advantage for working out its kinks. You might get bored or annoyed after awhile of not having your own space but you find your rhythm for service and cooking. You’re ready to go from day one, unlike most restaurants that go from planning to funding to hiring to show time in a matter of months.\u003c/p>\n\u003cp>Indeed, Sorrel is ready.\u003c/p>\n\u003cp>They had the team all set years ago. Spreitzer (a former Olympic level soccer player) is the business partner and runs the financial and front-of-house side with the Director of Operations, Colby Heiman. Heiman joined the team in 2015 after graduating from Cornell’s renowned hospitality school and set off on a real estate development and investment career in real estate in Chicago. Upon moving to San Francisco, he did some restaurant consulting and joined Sorrel to get the pop-up all prepared for its full-time gig. Hong runs the kitchen side as Executive Chef and is letting Sorrel evolve into a bit of a different vision for the larger and more diverse audience of its 2.0 version.\u003c/p>\n\u003cfigure id=\"attachment_127092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2955-new.jpg\" alt=\"Director of Operations, Colby Heiman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Director of Operations, Colby Heiman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Diners are now offered both a $90 tasting menu and an à la carte menu with several overlapping items between the two. It’s definitely an added challenge for Hong and his kitchen team to do both simultaneously. The timing of meals for tables can be brutal on the staff. This is why very few restaurants even try this. Central Kitchen, Commonwealth, Flour + Water and Rich Table are four rare success stories for this format.\u003c/p>\n\u003cfigure id=\"attachment_127216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\" alt=\"Sorrel menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel menu - \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\">view larger\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hong’s cooking is distinctly of the here and now. The Colorado native certainly has a way of speaking eloquently of California’s season, where right now we’re in the heart of spring and his menu is sparkling with peak asparagus, peas and strawberries. His training at Jean Georges in Manhattan and Quince here in San Francisco certainly played a role in his cooking style. It’s a somewhat elegant, very clean and unfussy cuisine. This isn’t remotely yoga cooking but, if you’ll indulge us, it’s a very mindful and present form of cooking. You’ll see Jean Georges-like hints of haute French with mild Southeast Asian touches and there’s no doubt that Quince’s Italian focus pops up all over the menu. It was at Quince where Hong fell in love with handmade pastas. As diners at the pop-up and now full-time Sorrel can attest, Hong definitely learned a lot from his Quince colleagues because he has a special touch with pasta.\u003c/p>\n\u003cfigure id=\"attachment_127128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8024-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8024-new.jpg\" alt=\"Making gnocchetti pasta at Sorrel\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making gnocchetti pasta at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/23iLb5c9qC8\u003c/p>\n\u003cp>So, should we opt for the à la carte menu or tasting menu for a run down through Hong’s food? Let’s do both since you can’t actually do that while eating at Sorrel.\u003c/p>\n\u003cfigure id=\"attachment_127152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8145-2-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8145-2-new.jpg\" alt=\"Sourdough Focaccia with housemade butter and sorrel garnish\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sourdough Focaccia with housemade butter and sorrel garnish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The à la carte menu has no categories. It just rolls from bread and oysters to lighter dishes to pastas to more substantial items you might think of main courses. The bread is hardly just \u003cem>bread\u003c/em>. It’s a sourdough focaccia hybrid ($6) that truly does have the soft texture, bubbly inner crumb and tangy flavor profile of sourdough but also sports focaccia’s crisp, tan outer crust and doesn’t have a shattering consistency like most sourdough. The bread boule comes piping hot and is served in a custom-made claypot vessel by Mary Mar Keenan, who has a neat studio in Hayes Valley. The sourdough focaccia (sourcaccia, anyone?) kicks off the tasting menu and should also kick off your à la carte experience with the partners of butter cultured in-house and topped with sorrel; and an umami-fest composition of olive oil, boquerones and green garlic (both are $3).\u003c/p>\n\u003cp>Our second sorrel sighting comes via the oyster and sorrels ($4.50 each). Perfectly shucked bivalves come with diced Asian pear, oro blanco (a tart citrus) and wood sorrel ice that explodes the moment the oyster hits your tongue.\u003c/p>\n\u003cp>The menu is full of tableside finishes by the service staff, like pouring roasted sunchoke vellutata into a bowl of frothy white miso broth, dried sunchoke chips and hazelnut in the second tasting menu course ($10). Next comes a delicate, shimmering shima aji crudo ($18) brightened up by poppy seed and finger lime in a nut milk broth that certainly calls to mind a leche de tigre for Peruvian ceviche. Other à la carte items for potential starters include spring lamb tartare with cured egg and white anchovy ($16); white soy-poached aji ($19); and a chicories and charred little gems salad accompanied by blood orange, Pecorino and tarragon vinaigrette ($13).\u003c/p>\n\u003cfigure id=\"attachment_127144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8104-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8104-new.jpg\" alt=\"Shima Aji Crudo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shima Aji Crudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/WgAEarTADsI\u003c/p>\n\u003cp>Ready for pasta? Yes, you are. The tasting menu presents a pair of stunners. Tortellini in brodo is having a moment (see \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery's\u003c/a> version) and here the tiny parcels swim in a smoked duck broth with fava beans and addictive puffed duck cracklings ($17). The restaurant’s already signature dish (and most Instagrammed) is springtime on a plate with pea and sheep’s milk ricotta-stuffed cappellacci (like triangular ravioli) in a light sauce made of the ricotta’s leftover whey and finished with mint and spring onions ($17). Purple flowers garnish everything as if to loudly prove that we’re all safely out of the winter doldrums.\u003c/p>\n\u003cfigure id=\"attachment_127100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2901-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2901-new.jpg\" alt=\" Cappellacci in Whey\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cappellacci in Whey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/OZdw_bj3LTI\u003c/p>\n\u003cp>The à la carte crowd can continue on a pasta bender. There are five other options ranging from a hearty gnocchetti with hen of the woods mushrooms, smoked almonds and a Parmigiano Reggiano fonduta ($17) for a foggy night to a bright, sunshine-evoking bigoli with green garlic, bottarga and cockles ($22). If it’s time for a splurge, there are a pair of $30 pastas--an Acquerello Carnaroli risotto studded with Dungeness crab and white asparagus; and highly coveted blonde morel mushrooms gently tossed with chestnut tagliatelle, Meyer lemon and onion blossom.\u003c/p>\n\u003cfigure id=\"attachment_127131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8045-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8045-new.jpg\" alt=\"Sheep’s milk ricotta-stuffed cappellacci\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sheep’s milk ricotta-stuffed cappellacci \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you didn’t fill up on pastas--and you better not--there are four larger dishes, plus a dry-aged duck for two ($85). Carnivores will be tempted by a Wagyu zabuton steak ($38), joined by blue grits from blue corn. At the other end of the spectrum, Hong creates a vegetarian, spring produce bonanza of farro verde with asparagus, fava greens and taggiasca olives ($26). He also offers a pair of fish choices. King salmon is the richer of the two ($32) with a Champagne sauce and celery root pudding. The tasting menu folks will get the crisp-skinned striped bass with sultanas (like raisins), flowering cauliflower and tender artichoke, all tied together by a powerful saffron sauce poured tableside that packs more of that flower spice’s punch than any bouillabaisse you’ll find around the Vieux Port of Marseilles ($34). Then the savory part of the tasting menu concludes with a small portion of that fantastic duck, lightly crusted with fennel pollen and pistachio, residing next to Hakurei turnips and kumquats.\u003c/p>\n\u003cfigure id=\"attachment_127148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8121-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8121-new.jpg\" alt=\"Striped bass with artichoke, cauliflower, sultana, wild ramps, saffron \" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Striped bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sorrel doesn’t have a dedicated pastry chef but Hong and his crew have a blockbuster strawberry-based ‘fresh and frozen’ creation for the tasting menu finale (all desserts are $12). It thrills with myriad textures courtesy of strawberry three ways: fresh; glazed in elderflower and white vinegar; and shaved ice’s cousin, granita. The granita comes on a white chocolate and black pepper sablé with a lightly whipped elderflower posset. Then the finishing touches of grated white chocolate and cracked pepper are added in the kitchen and a well-balanced strawberry jus is poured into the bowl for a tableside flourish. One spoonful of everything together becomes the strawberry ice cream of your dreams.\u003c/p>\n\u003cfigure id=\"attachment_127150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8131-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8131-new.jpg\" alt=\"Strawberries Fresh and Frozen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries Fresh and Frozen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>À la carte diners can also opt for the sweet-savory buckwheat ice cream with an olive oil jam and a Marcona almond biscuit coated with Marcona almond praline, or a layered terrine type of dessert of three kinds of mousse: brown butter-vanilla, caramelized milk and dark chocolate, plus sourdough ice cream and caramelized milk sauce.\u003c/p>\n\u003cp>Hopefully, you can divert your attention from the ever-tempting plates for a few minutes and appreciate the wonderful decor of the 2,800-square foot space that previously was the excellent Cali-French tasting menu spot, Nico (opening soon at a new Jackson Square location). Hong and Heiman redesigned the room by themselves and kept the upscale look, hardwood floors and white-painted walls of Nico. However, they also gave it a forest-evoking natural vibe from a young \u003cem>ficus nitida\u003c/em> tree growing in the center of the room, floral arrangements and local plants growing in tiny planter boxes above the center’s pair of long walnut slab tables made in Emeryville. The tree grows towards a skylight (trend alert, this the third opening with a skylight this month in San Francisco!), allowing plenty of natural light into the room, along with the front windows looking at Sacramento Street. Mirrors hang above one side of the room with dark blue upholstered banquettes, while its opposite side features only two-top tables and a wall mounted with an abstract painting by San Francisco artist Katherine Boxall that has replaced the prominent antique map of Paris in the same spot for Nico.\u003c/p>\n\u003cfigure id=\"attachment_127107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2807-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2807-new.jpg\" alt=\"Interior main dining space at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior main dining space at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like at Nico, Sorrel’s kitchen is easily in view, hidden by a glass window. In the rear of the restaurant by the kitchen is a spectacular private dining room complete with a stunning skylight and a record player. Upstairs is a rooftop garden that supplies many of the herbs for Hong’s menu. All in all, it’s a fascinating visual space bridging the gap between indoors and outdoors, relaxed and elegant, in a way that feels much more like Los Angeles or New York than the ubiquitous industrial-reclaimed wood aesthetic of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_127112\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2741-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2741-new.jpg\" alt=\"The bar at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All in all, 50 diners can sit in the dining room and then eight guests can sit at the handsome white and green marble bar by the entrance. Come to the bar a little before your reservation and enjoy a low-ABV cocktail, designed by Kyle Greffin (Al’s Place). He has lots of fun with obscure liqueurs, fortified wines and amaros that are vaguely inspired by classic cocktails but really are their own exciting thing (all are $12). The namesake ‘Sorrel’ slightly resembles a Negroni, using the sherry-like Rancio Sec with sweet vermouth and rhubarb bitters. All the components get stirred together, poured on a large rock and, yes, garnished with sorrel. Meanwhile, the city’s many Aperol spritz fans will appreciate the 3-2-1, a refreshing Cappelletti, white vermouth, Prosecco and soda refresher.\u003c/p>\n\u003cfigure id=\"attachment_127099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2917-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2917-new.jpg\" alt=\"AJ Macias makes a Sorrel cocktail at the bar at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AJ Macias makes a Sorrel cocktail at the bar at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8191-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8191-new.jpg\" alt=\"Sorrel cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine list was created by Samuel Bogue, an alum of the esteemed Frasca Food + Wine in Boulder, Colorado and also serves as the wine director for the Ne Timeas Restaurant Group (Central Kitchen, Flour + Water). He cleverly divided the whites and reds by ‘light,’ ‘in between,’ and ‘full.’ Selections tend to stick to West Coast boutique wineries and key French, Spanish and Italian regions, but he isn’t afraid to add some curveballs like a non-fortified Palomino from Spain (it’s the grape usually used for sherry). Thankfully, by the glass prices are mostly kept under $15, which is increasingly rare these days in pricey San Francisco.\u003c/p>\n\u003cp>At this point, you probably have wondered at least twice, “What does sorrel even taste like?” Well, it’s a bit like a tannic grape skin — not harsh but awkwardly tart. Unlike Sorrel the restaurant, you’ll want your sorrel the plant eating experience to be temporary. Luckily for San Francisco diners, Sorrel’s full-time restaurant is here to stay. After several years of pop-ups, there’s no place like home.\u003c/p>\n\u003cfigure id=\"attachment_127116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2718-new.jpg\" alt=\"Sorrel logo on front door\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127116\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel logo on front door \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorrelrestaurant.com\">\u003cstrong>Sorrel\u003c/strong>\u003c/a>\u003cbr>\n3228 Sacramento Street \u003ca href=\"https://www.google.com/maps/place/Sorrel/@37.7885049,-122.4483862,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808c2aa64a49:0xca9727783774ac1e!8m2!3d37.7885049!4d-122.4461922\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 525-3765\u003cbr>\nHours: Dinner Tuesday-Saturday, 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sorrelrestaurant/\">Sorrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sorrelrestaurant/\">@sorrelrestaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Most plates under $30 but tasting menu is more of a splurge)\u003c/p>\n\n",
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"excerpt": "After four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.",
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"headline": "Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>After four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_127119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2714-new.jpg\" alt=\"Sorrel in Presidio Heights\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel in Presidio Heights \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recurring pop-up dinners that evolve into full-time restaurants in San Francisco is hardly a groundbreaking concept anymore. Remember, several modern SF legends like Lazy Bear, Saison and Liholiho Yacht Club started off as under-the-radar, unofficial restaurants that required some sleuthing to figure out when and where to join their pop-ups that were part dinner and part party.\u003c/p>\n\u003cp>When you step back and think about this entrepreneurial strategy for chefs and restaurants, of course it’s a natural fit for this city of start-ups! Just like how all of the optimistic start-up founders in San Francisco go from napkin sketches to elevator pitches to usually failing--with a select few making it to Series A funding and the big boardrooms on Sand Hill Road--pop-up restaurants follow a near identical path aspiring to climb the daunting mountain to full-time fulfillment. It’s definitely possible. But, it’s definitely really, really hard to go from a weekly dinner in a private home to a full-time restaurant.\u003c/p>\n\u003cfigure id=\"attachment_127122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2852-new.jpg\" alt=\"The window view into Sorrel's kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The window view into Sorrel's kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look up “pop-up dinners” in San Francisco any week and you’ll find an abundance of choices, most of which are involved with companies like AirBnb or Feastly. The bubble still hasn’t burst on San Francisco’s prime pop-up moment, which started with Liholiho or Lazy Bear, depending on who in the industry you ask. There are roughly a dozen well-known, even mainstream pop-ups currently running or recently ended for various reasons. Count Rice Papers Scissors, Pinoy Heritage, Masak Masak and a pair of BBQ concepts (Horn and Native Sons) right now as the pop-ups that SF diners most eagerly follow on their social media feeds and can’t wait for a full-time spot to materialize. Some pop-ups were temporary fixtures and are planning to be permanent soon, like FOB Kitchen. Others ended recently and reopened as full-time concepts, including International Smoke, \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery (né R.T.B. Fillmore)\u003c/a> and Sorrel.\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/tgDWLU4WcTY'\n title='//www.youtube.com/embed/tgDWLU4WcTY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>None of these pop-ups spent as much time preparing for the next step as that last one mentioned, named for a somewhat obscure herb/plant. Sorrel’s tasting menu-only concept lived in eight locations but mostly occurred in the Mission’s Naked Kitchen space. Over the course of four years of dinners with 135 being sell-outs, it found a distinct voice, crafted a polished delivery and gained a huge, loyal following. Now, the pop-up has hit prime time as a full-time spot--as in 58 permanent seats in a gorgeous, well-heeled Presidio Heights space.\u003c/p>\n\u003cfigure id=\"attachment_127108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2800-new.jpg\" alt=\"Sorrel interior main dining area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel interior main dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s pretty mind-blowing to think how long Sorrel has been “Sorrel” as a pop-up. Sorrel’s first dinners were served at the Hotel Rex in 2014--back when the Giants had only won two World Series titles. How many real restaurants have opened and then closed in that time span? Even in 2014, Sorrel had its sights on being a permanent restaurant eventually. For co-founders Alex Hong and Brennan Spreitzer, Sorrel was a side project where they could “play restaurant” as if they were elementary school students pretending to do some imaginary game, and that “restaurant” would truly exist some day.\u003c/p>\n\u003cfigure id=\"attachment_127095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2935-new.jpg\" alt=\"Executive Chef Alex Hong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Alex Hong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like in theater, where productions have rehearsals then dress rehearsals and so many practices for months or years, a pop-up restaurant concept that lasts four years has an incredible advantage for working out its kinks. You might get bored or annoyed after awhile of not having your own space but you find your rhythm for service and cooking. You’re ready to go from day one, unlike most restaurants that go from planning to funding to hiring to show time in a matter of months.\u003c/p>\n\u003cp>Indeed, Sorrel is ready.\u003c/p>\n\u003cp>They had the team all set years ago. Spreitzer (a former Olympic level soccer player) is the business partner and runs the financial and front-of-house side with the Director of Operations, Colby Heiman. Heiman joined the team in 2015 after graduating from Cornell’s renowned hospitality school and set off on a real estate development and investment career in real estate in Chicago. Upon moving to San Francisco, he did some restaurant consulting and joined Sorrel to get the pop-up all prepared for its full-time gig. Hong runs the kitchen side as Executive Chef and is letting Sorrel evolve into a bit of a different vision for the larger and more diverse audience of its 2.0 version.\u003c/p>\n\u003cfigure id=\"attachment_127092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2955-new.jpg\" alt=\"Director of Operations, Colby Heiman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Director of Operations, Colby Heiman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Diners are now offered both a $90 tasting menu and an à la carte menu with several overlapping items between the two. It’s definitely an added challenge for Hong and his kitchen team to do both simultaneously. The timing of meals for tables can be brutal on the staff. This is why very few restaurants even try this. Central Kitchen, Commonwealth, Flour + Water and Rich Table are four rare success stories for this format.\u003c/p>\n\u003cfigure id=\"attachment_127216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\" alt=\"Sorrel menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel menu - \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\">view larger\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hong’s cooking is distinctly of the here and now. The Colorado native certainly has a way of speaking eloquently of California’s season, where right now we’re in the heart of spring and his menu is sparkling with peak asparagus, peas and strawberries. His training at Jean Georges in Manhattan and Quince here in San Francisco certainly played a role in his cooking style. It’s a somewhat elegant, very clean and unfussy cuisine. This isn’t remotely yoga cooking but, if you’ll indulge us, it’s a very mindful and present form of cooking. You’ll see Jean Georges-like hints of haute French with mild Southeast Asian touches and there’s no doubt that Quince’s Italian focus pops up all over the menu. It was at Quince where Hong fell in love with handmade pastas. As diners at the pop-up and now full-time Sorrel can attest, Hong definitely learned a lot from his Quince colleagues because he has a special touch with pasta.\u003c/p>\n\u003cfigure id=\"attachment_127128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8024-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8024-new.jpg\" alt=\"Making gnocchetti pasta at Sorrel\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making gnocchetti pasta at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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/23iLb5c9qC8'\n title='//www.youtube.com/embed/23iLb5c9qC8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>So, should we opt for the à la carte menu or tasting menu for a run down through Hong’s food? Let’s do both since you can’t actually do that while eating at Sorrel.\u003c/p>\n\u003cfigure id=\"attachment_127152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8145-2-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8145-2-new.jpg\" alt=\"Sourdough Focaccia with housemade butter and sorrel garnish\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sourdough Focaccia with housemade butter and sorrel garnish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The à la carte menu has no categories. It just rolls from bread and oysters to lighter dishes to pastas to more substantial items you might think of main courses. The bread is hardly just \u003cem>bread\u003c/em>. It’s a sourdough focaccia hybrid ($6) that truly does have the soft texture, bubbly inner crumb and tangy flavor profile of sourdough but also sports focaccia’s crisp, tan outer crust and doesn’t have a shattering consistency like most sourdough. The bread boule comes piping hot and is served in a custom-made claypot vessel by Mary Mar Keenan, who has a neat studio in Hayes Valley. The sourdough focaccia (sourcaccia, anyone?) kicks off the tasting menu and should also kick off your à la carte experience with the partners of butter cultured in-house and topped with sorrel; and an umami-fest composition of olive oil, boquerones and green garlic (both are $3).\u003c/p>\n\u003cp>Our second sorrel sighting comes via the oyster and sorrels ($4.50 each). Perfectly shucked bivalves come with diced Asian pear, oro blanco (a tart citrus) and wood sorrel ice that explodes the moment the oyster hits your tongue.\u003c/p>\n\u003cp>The menu is full of tableside finishes by the service staff, like pouring roasted sunchoke vellutata into a bowl of frothy white miso broth, dried sunchoke chips and hazelnut in the second tasting menu course ($10). Next comes a delicate, shimmering shima aji crudo ($18) brightened up by poppy seed and finger lime in a nut milk broth that certainly calls to mind a leche de tigre for Peruvian ceviche. Other à la carte items for potential starters include spring lamb tartare with cured egg and white anchovy ($16); white soy-poached aji ($19); and a chicories and charred little gems salad accompanied by blood orange, Pecorino and tarragon vinaigrette ($13).\u003c/p>\n\u003cfigure id=\"attachment_127144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8104-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8104-new.jpg\" alt=\"Shima Aji Crudo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shima Aji Crudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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/WgAEarTADsI'\n title='//www.youtube.com/embed/WgAEarTADsI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Ready for pasta? Yes, you are. The tasting menu presents a pair of stunners. Tortellini in brodo is having a moment (see \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery's\u003c/a> version) and here the tiny parcels swim in a smoked duck broth with fava beans and addictive puffed duck cracklings ($17). The restaurant’s already signature dish (and most Instagrammed) is springtime on a plate with pea and sheep’s milk ricotta-stuffed cappellacci (like triangular ravioli) in a light sauce made of the ricotta’s leftover whey and finished with mint and spring onions ($17). Purple flowers garnish everything as if to loudly prove that we’re all safely out of the winter doldrums.\u003c/p>\n\u003cfigure id=\"attachment_127100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2901-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2901-new.jpg\" alt=\" Cappellacci in Whey\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cappellacci in Whey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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/OZdw_bj3LTI'\n title='//www.youtube.com/embed/OZdw_bj3LTI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The à la carte crowd can continue on a pasta bender. There are five other options ranging from a hearty gnocchetti with hen of the woods mushrooms, smoked almonds and a Parmigiano Reggiano fonduta ($17) for a foggy night to a bright, sunshine-evoking bigoli with green garlic, bottarga and cockles ($22). If it’s time for a splurge, there are a pair of $30 pastas--an Acquerello Carnaroli risotto studded with Dungeness crab and white asparagus; and highly coveted blonde morel mushrooms gently tossed with chestnut tagliatelle, Meyer lemon and onion blossom.\u003c/p>\n\u003cfigure id=\"attachment_127131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8045-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8045-new.jpg\" alt=\"Sheep’s milk ricotta-stuffed cappellacci\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sheep’s milk ricotta-stuffed cappellacci \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you didn’t fill up on pastas--and you better not--there are four larger dishes, plus a dry-aged duck for two ($85). Carnivores will be tempted by a Wagyu zabuton steak ($38), joined by blue grits from blue corn. At the other end of the spectrum, Hong creates a vegetarian, spring produce bonanza of farro verde with asparagus, fava greens and taggiasca olives ($26). He also offers a pair of fish choices. King salmon is the richer of the two ($32) with a Champagne sauce and celery root pudding. The tasting menu folks will get the crisp-skinned striped bass with sultanas (like raisins), flowering cauliflower and tender artichoke, all tied together by a powerful saffron sauce poured tableside that packs more of that flower spice’s punch than any bouillabaisse you’ll find around the Vieux Port of Marseilles ($34). Then the savory part of the tasting menu concludes with a small portion of that fantastic duck, lightly crusted with fennel pollen and pistachio, residing next to Hakurei turnips and kumquats.\u003c/p>\n\u003cfigure id=\"attachment_127148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8121-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8121-new.jpg\" alt=\"Striped bass with artichoke, cauliflower, sultana, wild ramps, saffron \" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Striped bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sorrel doesn’t have a dedicated pastry chef but Hong and his crew have a blockbuster strawberry-based ‘fresh and frozen’ creation for the tasting menu finale (all desserts are $12). It thrills with myriad textures courtesy of strawberry three ways: fresh; glazed in elderflower and white vinegar; and shaved ice’s cousin, granita. The granita comes on a white chocolate and black pepper sablé with a lightly whipped elderflower posset. Then the finishing touches of grated white chocolate and cracked pepper are added in the kitchen and a well-balanced strawberry jus is poured into the bowl for a tableside flourish. One spoonful of everything together becomes the strawberry ice cream of your dreams.\u003c/p>\n\u003cfigure id=\"attachment_127150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8131-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8131-new.jpg\" alt=\"Strawberries Fresh and Frozen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries Fresh and Frozen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>À la carte diners can also opt for the sweet-savory buckwheat ice cream with an olive oil jam and a Marcona almond biscuit coated with Marcona almond praline, or a layered terrine type of dessert of three kinds of mousse: brown butter-vanilla, caramelized milk and dark chocolate, plus sourdough ice cream and caramelized milk sauce.\u003c/p>\n\u003cp>Hopefully, you can divert your attention from the ever-tempting plates for a few minutes and appreciate the wonderful decor of the 2,800-square foot space that previously was the excellent Cali-French tasting menu spot, Nico (opening soon at a new Jackson Square location). Hong and Heiman redesigned the room by themselves and kept the upscale look, hardwood floors and white-painted walls of Nico. However, they also gave it a forest-evoking natural vibe from a young \u003cem>ficus nitida\u003c/em> tree growing in the center of the room, floral arrangements and local plants growing in tiny planter boxes above the center’s pair of long walnut slab tables made in Emeryville. The tree grows towards a skylight (trend alert, this the third opening with a skylight this month in San Francisco!), allowing plenty of natural light into the room, along with the front windows looking at Sacramento Street. Mirrors hang above one side of the room with dark blue upholstered banquettes, while its opposite side features only two-top tables and a wall mounted with an abstract painting by San Francisco artist Katherine Boxall that has replaced the prominent antique map of Paris in the same spot for Nico.\u003c/p>\n\u003cfigure id=\"attachment_127107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2807-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2807-new.jpg\" alt=\"Interior main dining space at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior main dining space at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like at Nico, Sorrel’s kitchen is easily in view, hidden by a glass window. In the rear of the restaurant by the kitchen is a spectacular private dining room complete with a stunning skylight and a record player. Upstairs is a rooftop garden that supplies many of the herbs for Hong’s menu. All in all, it’s a fascinating visual space bridging the gap between indoors and outdoors, relaxed and elegant, in a way that feels much more like Los Angeles or New York than the ubiquitous industrial-reclaimed wood aesthetic of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_127112\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2741-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2741-new.jpg\" alt=\"The bar at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All in all, 50 diners can sit in the dining room and then eight guests can sit at the handsome white and green marble bar by the entrance. Come to the bar a little before your reservation and enjoy a low-ABV cocktail, designed by Kyle Greffin (Al’s Place). He has lots of fun with obscure liqueurs, fortified wines and amaros that are vaguely inspired by classic cocktails but really are their own exciting thing (all are $12). The namesake ‘Sorrel’ slightly resembles a Negroni, using the sherry-like Rancio Sec with sweet vermouth and rhubarb bitters. All the components get stirred together, poured on a large rock and, yes, garnished with sorrel. Meanwhile, the city’s many Aperol spritz fans will appreciate the 3-2-1, a refreshing Cappelletti, white vermouth, Prosecco and soda refresher.\u003c/p>\n\u003cfigure id=\"attachment_127099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2917-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2917-new.jpg\" alt=\"AJ Macias makes a Sorrel cocktail at the bar at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AJ Macias makes a Sorrel cocktail at the bar at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8191-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8191-new.jpg\" alt=\"Sorrel cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine list was created by Samuel Bogue, an alum of the esteemed Frasca Food + Wine in Boulder, Colorado and also serves as the wine director for the Ne Timeas Restaurant Group (Central Kitchen, Flour + Water). He cleverly divided the whites and reds by ‘light,’ ‘in between,’ and ‘full.’ Selections tend to stick to West Coast boutique wineries and key French, Spanish and Italian regions, but he isn’t afraid to add some curveballs like a non-fortified Palomino from Spain (it’s the grape usually used for sherry). Thankfully, by the glass prices are mostly kept under $15, which is increasingly rare these days in pricey San Francisco.\u003c/p>\n\u003cp>At this point, you probably have wondered at least twice, “What does sorrel even taste like?” Well, it’s a bit like a tannic grape skin — not harsh but awkwardly tart. Unlike Sorrel the restaurant, you’ll want your sorrel the plant eating experience to be temporary. Luckily for San Francisco diners, Sorrel’s full-time restaurant is here to stay. After several years of pop-ups, there’s no place like home.\u003c/p>\n\u003cfigure id=\"attachment_127116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2718-new.jpg\" alt=\"Sorrel logo on front door\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127116\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel logo on front door \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorrelrestaurant.com\">\u003cstrong>Sorrel\u003c/strong>\u003c/a>\u003cbr>\n3228 Sacramento Street \u003ca href=\"https://www.google.com/maps/place/Sorrel/@37.7885049,-122.4483862,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808c2aa64a49:0xca9727783774ac1e!8m2!3d37.7885049!4d-122.4461922\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 525-3765\u003cbr>\nHours: Dinner Tuesday-Saturday, 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sorrelrestaurant/\">Sorrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sorrelrestaurant/\">@sorrelrestaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Most plates under $30 but tasting menu is more of a splurge)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: The 19 Best Margaritas in Sonoma",
"title": "Guide: The 19 Best Margaritas in Sonoma",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Today is National Margarita Day! Here’s where to celebrate.\u003c/em>\u003c/p>\n\u003cp>No matter how you like yours – frozen or on the rocks, with or without salt, flavor-infused or classic – Sonoma serves up marvelous margaritas.\u003c/p>\n\u003cp>Did we miss one of your favorites? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_125187\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg\" alt=\"La Rosa Tequileria & Grille\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">La Rosa Tequileria & Grille \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.larosasantarosa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Rosa Tequileria & Grille\u003c/a>\u003c/strong>\u003cbr>\nDining Editor Heather Irwin has declared the La Rosa's La Diabla ($9) margarita her favorite. It comprises lime, strawberry (or mango) with muddled jalapeño peppers served on the rocks. If heat isn't your thing, try one of their 12 other margaritas, or keep it simple with a sip of tequila from their expansive \u003ca href=\"http://www.sonomamag.com/breweries-bars-wineries-to-visit-in-sonoma-county/\">bar\u003c/a>, which features over 180 artisan tequilas. \u003cem>(707) 523-3663, 500 4th St., Santa Rosa\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125188\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg class=\"size-full wp-image-125188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg\" alt=\"La Casa Restaurant\" width=\"641\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-375x468.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-520x649.jpg 520w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">La Casa Restaurant \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lacasarestaurants.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Casa Restaurant\u003c/a>\u003c/strong>\u003cbr>\nThe oldest restaurant in \u003ca href=\"http://www.sonomamag.com/sonoma-county-town-makes-la-times-california-bucket-list/\">Sonoma\u003c/a> knows how to throw down the margaritas - they offer six types - many use recipes that date back to the restaurant's founding in 1967. Try the Coat Rack, which uses Cazadores Reposado tequila, Cointreau, and fresh squeezed lime ($9.95), or grab a house margarita during happy hour ($5). \u003cem>(707) 996-3406, 121 E. Spain St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125198\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/o-600x800.jpg\" alt=\"Mi Pueblo\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo \u003ccite>(Anita V)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mipueblorest.com/mi-pueblo-petaluma-el-centro-\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Pueblo\u003c/a>\u003c/strong>\u003cbr>\nMi Pueblo, located in the heart \u003ca href=\"http://www.sonomamag.com/things-to-do-in-petaluma-according-to-la-time\">Petaluma's\u003c/a> historic downtown, hosts a well regarded happy hour, where speciality margaritas, such as their jalopeño margarita, are a mere $4.50. Local fans describe Mi Pueblo's margaritas as being \"the size of a mixing bowl\" and therefore shareable for two - but would you really want to share your margarita? \u003cem>(707) 769-9066, 1008 Kentucky St., Petaluma\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125192\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125192\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg\" alt=\"Oso Sonoma\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Oso Sonoma \u003ccite>(courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ososonoma.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Oso Sonoma\u003c/a>\u003c/strong>\u003cbr>\nNamed one of the top 100 restaurants in the Bay Area by the \u003cem>San Francisco Chronicle\u003c/em>, Oso's food is pretty great - but so are their cocktails. Their seasonal cocktails use fresh fruit and \u003ca href=\"http://www.sonomamag.com/japanese-restaurants/\">saké\u003c/a> liquors, providing a low alcohol twist on classic drinks. Pair Oso's molé braised pork shoulder tacos ($14) with a blood orange margarita ($10), which uses Sabé Teq, blood orange puree, lime, agave and salt. \u003cem>(707) 931-6926\u003c/em>, \u003ci>9 E. Spain St., Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125196\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125196\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg\" alt=\"Maya Restaurant\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-520x347.jpeg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Maya Restaurant \u003ccite>(courtesy of Maya Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://mayarestaurant.squarespace.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Maya Restaurant\u003c/a>\u003c/strong>\u003cbr>\nSonoma's Maya Restaurant serves contemporary \u003ca href=\"http://www.sonomamag.com/new-cal-cuisine-restaurant-opens-on-sonoma-coast/\">cuisine\u003c/a> from the Yucatan and they also offer the largest tequila selection in town. All of their margaritas use 100% Blue Weber Agave tequila and their house margarita is no joke ($8.50) - it packs a punch with silver tequila, orange liqueur, and fresh lemon and lime juice. Grab one at happy hour for $5.50. For something a bit more fruity, try their pomegranate margarita ($9.50). \u003cem>(707) 935-3500\u003c/em>, \u003cem>101 E. Napa St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125194\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125194\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/margarita-600x800.jpg\" alt=\"Taqueria La Hacienda\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Taqueria La Hacienda \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Taqueria-La-Hacienda/111753968859849\">\u003cstrong>Taqueria La Hacienda\u003c/strong>\u003c/a>\u003cbr>\nSonoma locals clamor to La Hacienda not just for their hearty portions of \u003ca href=\"http://www.sonomamag.com/best-burritos-in-sonoma-county/\">Mexican food\u003c/a>, including the best homemade molé in town, but for their gigantic margaritas. Skip the house margarita and go top shelf ($8.25) which uses their famous margarita mix and El Jimador Tequila Blanco Triple Sec, topped with floats of Grand Marnier and Cointreau. They also offer a margarita using organic tequila. ($10.99). \u003ci>(707) 939-8226, 17960 Sonoma Hwy, Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125185\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg\" alt=\"Mateo's Cocina Latina\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mateo's Cocina Latina \u003ccite>(courtesy of Mateo's Cucina Latina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mateoscocinalatina.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mateo's Cocina Latina\u003c/a>\u003c/strong>\u003cbr>\nYucatán-born chef Mateo Granados takes great pride in his gourmet cuisine, which has earned him numerous awards including being named one of food critic Michael Bauer's favorite restaurants in \u003ca href=\"http://www.sonomamag.com/healdsburg-wine-tasting-rooms/\">Healdsburg\u003c/a>. Using sustainable and locally grown ingredients, Granados cocktail program is no joke either. Go for the heat with the margarita caliente with Cimarron Blanco, radish, cilantro, jalapeño and agave nectar ($11.50) or keep it cool with a house margarita ($10). \u003cem>(707) 433-1520, 214 Healdsburg Ave., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125201\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003cimg class=\"size-full wp-image-125201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg\" alt=\"Rustic Francis's Favorites\" width=\"468\" height=\"625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-240x321.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-375x501.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Amanda Marsalis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.francisfordcoppolawinery.com/en/visit/dine-at-the-winery/rustic\" target=\"_blank\" rel=\"noopener noreferrer\">Rustic Francis's Favorites\u003c/a>\u003c/strong>\u003cbr>\nItalian isn't the first thing that comes to mind when thinking about margaritas, but, North County locals swear by the agave honey margarita ($13) at Francis Ford Coppola's restaurant at his namesake winery in Geyserville. A simple blend of tequila, agave honey, Cointreau and lime, the recipe is based on a traditional Mexican recipe from the 1930s. Enjoy it at the art deco bar or \u003ca href=\"http://www.sonomamag.com/pool-party-coppola-winerys-pool-opens-april-1/\" target=\"_blank\" rel=\"noopener noreferrer\">poolside\u003c/a>. \u003ci>(707) 857-1485, 300 Via Archimedes, Geyserville\u003c/i>.\u003c/p>\n\u003cfigure id=\"attachment_125200\" class=\"wp-caption aligncenter\" style=\"max-width: 645px\">\u003cimg class=\"size-full wp-image-125200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg\" alt=\"Plaza Tequila\" width=\"645\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg 645w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-375x465.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-520x645.jpg 520w\" sizes=\"(max-width: 645px) 100vw, 645px\">\u003cfigcaption class=\"wp-caption-text\">Plaza Tequila \u003ccite>(courtesy of Plaza Tequila)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.plazatequila.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Plaza Tequila\u003c/a>\u003c/strong>\u003cbr>\nPopular with \u003ca href=\"http://www.sonomamag.com/best-happy-hours-sonoma-county/\">happy hour\u003c/a> enthusiasts, Plaza Tequila offers margarita lovers plenty of options to pair with their expansive menu. Treat yourself to a top shelf margarita ($6 during happy hour), which is topped off with a float of Cointreau, and sit back and relax on their shaded patio. \u003cem>(707) 776-4949, 600 E. Washington, Petaluma. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125189\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Edward-G-Agave.jpg\" alt=\"Agave\" width=\"1000\" height=\"562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Agave \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Agave\u003c/a>\u003c/strong>\u003cbr>\nKnown for their vast tequila selection (one of the largest collections in the county), Agave hosts tequila tastings. Go for a house margarita or go big with Le Reyna del Sur, which is made with Herradura silver tequila, fresh squeezed lime, and Grand Marnier. Enjoy your margarita \u003ca href=\"http://www.sonomamag.com/the-38-best-outdoor-dining-restaurants-in-sonoma-county/\" target=\"_blank\" rel=\"noopener noreferrer\">al fresco\u003c/a> with Chef Octavio Diaz's mother's speciality, traditional molé from Oaxaca ($14.99). \u003cem>(707) 433-2411, 1063 Vine St., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125191\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-farolito-margaritas.jpg\" alt=\"El Farolito\" width=\"960\" height=\"716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-768x573.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-375x280.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-520x388.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Farolito \u003ccite>(courtesy of El Farolito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.elfarolito2000.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Farolito\u003c/a>\u003c/strong>\u003cbr>\nWindsor's El Farolito features El Rey, a Mezcaleria bar in the heart of the restaurant, which serves up tasty craft cocktail margaritas. Fans of El Farolito praise the Trés Pedros, which is made with Azunia Platinum Blanco tequila, tamarind, hibiscus, and lime juice. If you're a smoky mezcal lover, you'll find mezcal margaritas, including the Maria Sabina, which comprises San Juan del Rio mezcal, \u003ca href=\"http://www.sonomamag.com/history-petaluma-eggs/\" target=\"_blank\" rel=\"noopener noreferrer\">egg\u003c/a> white, lime juice, agave nectar and amaretto. \u003cem>(707) 838-9511, 8465 Old Redwood Hwy, Windsor\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125193\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125193\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg\" alt=\"Kin\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kin \u003ccite>(courtesy of Kin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kinwindsor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kin\u003c/a>\u003cbr>\n\u003c/strong>The patio at Windsor's Kin makes for a fabulous place to kick back and \u003ca href=\"http://www.sonomamag.com/zen-garden-in-your-backyard/\" target=\"_blank\" rel=\"noopener noreferrer\">relax\u003c/a> with a KIN margarita ($11) in hand. The margarita uses Hacienda Vieja Reposado tequila, Beauchant orange liqueur, fresh lime juice, sour mix, and salt - be sure to ask for pomegranate juice, too! Enjoy it with mahi mahi fish tacos ($15) or a fajita chicken salad ($14). \u003cem>(707) 837-7546, 740 McClelland Dr., Windsor.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-barrio-1024x682.jpg\" alt=\"El Barrio\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">El Barrio \u003ccite>(Kelly Pulieo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://elbarriobar.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Barrio\u003c/a>\u003c/strong>\u003cbr>\nOne of the hottest spots in \u003ca href=\"http://www.sonomamag.com/guerneville-welcomes-its-first-wine-tasting-room-bank-club/\">Guerneville\u003c/a>, El Barrio pairs tequila and mezcal craft cocktails with small Mexican plates. \u003cem>USA Today\u003c/em> calls their La Adelita margarita - made with Cebeza tequila, Cointreau, hibiscus, and lime ($9) - \"sultry.\" They also offer mezcal margaritas, like the El Barrio, which uses just a few simple ingredients: Fidencio mezcal, agave and lime juice ($9). Grab some Mexican deviled eggs ($5) and chill on the patio with drinks in hand. \u003cem>(707) 604-7601, 16230 Main St., Guerneville. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125202\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/underwood2.jpeg\" alt=\"Underwood Bar and Grill\" width=\"800\" height=\"494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-160x99.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-768x474.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-240x148.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-375x232.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-520x321.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Underwood Bar and Grill \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Underwood Bar and Grill\u003c/a>\u003c/strong>\u003cbr>\nA popular hangout for locals, including winemakers and artists, the Underwood offers a top notch craft cocktail program - which of course includes a margarita. Their Mercury margarita ($12.50) uses Herradura Blanco tequila, Grand Marnier, Cointreau, house-made sweet & sour, and fresh orange juice. It's a perfect match with their signature grilled \u003ca href=\"http://www.sonomamag.com/hbg-in-healdsburg-best-burger-in-america/\" target=\"_blank\" rel=\"noopener noreferrer\">hamburger\u003c/a>($14.50). \u003cem>(707) 823-7023, 9113 Graton Rd., Graton.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125184\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg\" alt=\"El Coronel Mexican Restaurant\" width=\"960\" height=\"639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-520x346.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Coronel Mexican Restaurant \u003ccite>(courtesy of El Coronel Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elcoronelrestaurant.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Coronel Mexican Restaurant\u003c/a>\u003cbr>\n\u003c/strong>A Sebastopol favorite, El Coronel is a family-friendly establishment with an \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county-2017/\">outdoor patio\u003c/a> that makes for a great spot to enjoy one of El Coronel's nine speciality margaritas - especially if you love a more fruity twist. Their Pink Cadillac margarita stars Chambord, giving it a distinct raspberry flavor, and the Georgia Peach features peach Schnapps. \u003cem>(707) 829-7010, 1015 Gravenstein Hwy S., Sebastopol.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Paul-V.-.jpg\" alt=\"La Bodeguita\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.-.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">La Bodeguita \u003ccite>(Paul V.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/La-Bodegita-Mexican-Grill/258065254357581\">La Bodeguita\u003c/a>\u003cbr>\n\u003c/strong>Bodega Bay's only Mexican restaurant, La Bodeguita, serves up traditional Mexican food with a \u003ca href=\"http://www.sonomamag.com/sonoma-coast-hotels/\" target=\"_blank\" rel=\"noopener noreferrer\">seaside\u003c/a> twist. Both locals and travelers along Highway 1 stop by for frozen margaritas, which come in a giant goblet that requires two hands to hold. Nibble on your margarita with chips and fresh salsa, followed by the fish taco of the day. \u003cem>(707) 875-9190, 2001 CA-1, Bodega Bay\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125195\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Margarita-800x800.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill \u003ccite>(courtesy of Ricardo's Bar & Grill)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ricardosbarandgrill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ricardo's Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\nThe hangout of choice for Bennett Valley locals, Ricardo's serves up not only tasty martinis, but also a delicious house margarita during happy hour ($4) that uses Sauza Blue tequila and is served on the rocks in a tall, skinny glass. Or go big with their top shelf ($9) - it's worth the upgrade. Serve it up with shrimp tacos from the \u003ca href=\"http://www.sonomamag.com/santa-rosa-breakfast/\" target=\"_blank\" rel=\"noopener noreferrer\">secret\u003c/a> menu (seriously) and you'll be satisfied. \u003cem>(707) 545-7696, 2700 Yulupa, Santa Rosa.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125186\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg\" alt=\"Rocker Oysterfeller's\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's \u003ccite>(Paige Green Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rockeroysterfellers.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Rocker Oysterfeller's\u003c/a>\u003cbr>\n\u003c/strong>A historic haunt, the Rocker Oysterfeller's saloon offers contemporary twists on classics, including the margarita, which comprises fresh lime, Arette tequila, Patron Citronage, and agave ($10). Enjoy it with their beer battered fish tacos, served with apple-fennel slaw and a spicy remoulade sauce ($14). If you have too many margaritas, you can crash at their onsite \u003ca href=\"http://www.sonomamag.com/waterfront-vacation-rentals-hotels-on-the-sonoma-coast/\" target=\"_blank\" rel=\"noopener noreferrer\">hotel\u003c/a>. \u003cem>(707) 876-1983, 14415 Highway 1, Valley Ford.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125197\" class=\"wp-caption aligncenter\" style=\"max-width: 493px\">\u003cimg class=\"size-full wp-image-125197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg\" alt=\"Mi Ranchito\" width=\"493\" height=\"678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg 493w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-375x516.jpg 375w\" sizes=\"(max-width: 493px) 100vw, 493px\">\u003cfigcaption class=\"wp-caption-text\">Mi Ranchito \u003ccite>(courtesy of Mi Ranchito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.miranchitocotati.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Ranchito\u003c/a>\u003c/strong>\u003cbr>\nCotati's Mi Ranchito loves tequila so much they have their own tequila club. Their speciality margaritas run the gamut of colors, tastes and sizes. Try La Borracha, which is topped off with a mini-Corona \u003ca href=\"http://www.sonomamag.com/sonoma-session-beers/\">beer\u003c/a> or a refreshing cucumber margarita that uses Milagro silver tequila. During happy hour, margaritas are a mere $3.50! \u003cem>(707) 795-7600, 7600 Commerce Blvd, Cotati.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This guide was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/margaritas-in-sonoma-county/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Today is National Margarita Day! Here’s where to celebrate.\u003c/em>\u003c/p>\n\u003cp>No matter how you like yours – frozen or on the rocks, with or without salt, flavor-infused or classic – Sonoma serves up marvelous margaritas.\u003c/p>\n\u003cp>Did we miss one of your favorites? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_125187\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg\" alt=\"La Rosa Tequileria & Grille\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">La Rosa Tequileria & Grille \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.larosasantarosa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Rosa Tequileria & Grille\u003c/a>\u003c/strong>\u003cbr>\nDining Editor Heather Irwin has declared the La Rosa's La Diabla ($9) margarita her favorite. It comprises lime, strawberry (or mango) with muddled jalapeño peppers served on the rocks. If heat isn't your thing, try one of their 12 other margaritas, or keep it simple with a sip of tequila from their expansive \u003ca href=\"http://www.sonomamag.com/breweries-bars-wineries-to-visit-in-sonoma-county/\">bar\u003c/a>, which features over 180 artisan tequilas. \u003cem>(707) 523-3663, 500 4th St., Santa Rosa\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125188\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg class=\"size-full wp-image-125188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg\" alt=\"La Casa Restaurant\" width=\"641\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-375x468.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-520x649.jpg 520w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">La Casa Restaurant \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lacasarestaurants.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Casa Restaurant\u003c/a>\u003c/strong>\u003cbr>\nThe oldest restaurant in \u003ca href=\"http://www.sonomamag.com/sonoma-county-town-makes-la-times-california-bucket-list/\">Sonoma\u003c/a> knows how to throw down the margaritas - they offer six types - many use recipes that date back to the restaurant's founding in 1967. Try the Coat Rack, which uses Cazadores Reposado tequila, Cointreau, and fresh squeezed lime ($9.95), or grab a house margarita during happy hour ($5). \u003cem>(707) 996-3406, 121 E. Spain St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125198\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/o-600x800.jpg\" alt=\"Mi Pueblo\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo \u003ccite>(Anita V)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mipueblorest.com/mi-pueblo-petaluma-el-centro-\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Pueblo\u003c/a>\u003c/strong>\u003cbr>\nMi Pueblo, located in the heart \u003ca href=\"http://www.sonomamag.com/things-to-do-in-petaluma-according-to-la-time\">Petaluma's\u003c/a> historic downtown, hosts a well regarded happy hour, where speciality margaritas, such as their jalopeño margarita, are a mere $4.50. Local fans describe Mi Pueblo's margaritas as being \"the size of a mixing bowl\" and therefore shareable for two - but would you really want to share your margarita? \u003cem>(707) 769-9066, 1008 Kentucky St., Petaluma\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125192\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125192\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg\" alt=\"Oso Sonoma\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Oso Sonoma \u003ccite>(courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ososonoma.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Oso Sonoma\u003c/a>\u003c/strong>\u003cbr>\nNamed one of the top 100 restaurants in the Bay Area by the \u003cem>San Francisco Chronicle\u003c/em>, Oso's food is pretty great - but so are their cocktails. Their seasonal cocktails use fresh fruit and \u003ca href=\"http://www.sonomamag.com/japanese-restaurants/\">saké\u003c/a> liquors, providing a low alcohol twist on classic drinks. Pair Oso's molé braised pork shoulder tacos ($14) with a blood orange margarita ($10), which uses Sabé Teq, blood orange puree, lime, agave and salt. \u003cem>(707) 931-6926\u003c/em>, \u003ci>9 E. Spain St., Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125196\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125196\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg\" alt=\"Maya Restaurant\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-520x347.jpeg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Maya Restaurant \u003ccite>(courtesy of Maya Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://mayarestaurant.squarespace.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Maya Restaurant\u003c/a>\u003c/strong>\u003cbr>\nSonoma's Maya Restaurant serves contemporary \u003ca href=\"http://www.sonomamag.com/new-cal-cuisine-restaurant-opens-on-sonoma-coast/\">cuisine\u003c/a> from the Yucatan and they also offer the largest tequila selection in town. All of their margaritas use 100% Blue Weber Agave tequila and their house margarita is no joke ($8.50) - it packs a punch with silver tequila, orange liqueur, and fresh lemon and lime juice. Grab one at happy hour for $5.50. For something a bit more fruity, try their pomegranate margarita ($9.50). \u003cem>(707) 935-3500\u003c/em>, \u003cem>101 E. Napa St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125194\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125194\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/margarita-600x800.jpg\" alt=\"Taqueria La Hacienda\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Taqueria La Hacienda \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Taqueria-La-Hacienda/111753968859849\">\u003cstrong>Taqueria La Hacienda\u003c/strong>\u003c/a>\u003cbr>\nSonoma locals clamor to La Hacienda not just for their hearty portions of \u003ca href=\"http://www.sonomamag.com/best-burritos-in-sonoma-county/\">Mexican food\u003c/a>, including the best homemade molé in town, but for their gigantic margaritas. Skip the house margarita and go top shelf ($8.25) which uses their famous margarita mix and El Jimador Tequila Blanco Triple Sec, topped with floats of Grand Marnier and Cointreau. They also offer a margarita using organic tequila. ($10.99). \u003ci>(707) 939-8226, 17960 Sonoma Hwy, Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125185\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg\" alt=\"Mateo's Cocina Latina\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mateo's Cocina Latina \u003ccite>(courtesy of Mateo's Cucina Latina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mateoscocinalatina.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mateo's Cocina Latina\u003c/a>\u003c/strong>\u003cbr>\nYucatán-born chef Mateo Granados takes great pride in his gourmet cuisine, which has earned him numerous awards including being named one of food critic Michael Bauer's favorite restaurants in \u003ca href=\"http://www.sonomamag.com/healdsburg-wine-tasting-rooms/\">Healdsburg\u003c/a>. Using sustainable and locally grown ingredients, Granados cocktail program is no joke either. Go for the heat with the margarita caliente with Cimarron Blanco, radish, cilantro, jalapeño and agave nectar ($11.50) or keep it cool with a house margarita ($10). \u003cem>(707) 433-1520, 214 Healdsburg Ave., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125201\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003cimg class=\"size-full wp-image-125201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg\" alt=\"Rustic Francis's Favorites\" width=\"468\" height=\"625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-240x321.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-375x501.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Amanda Marsalis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.francisfordcoppolawinery.com/en/visit/dine-at-the-winery/rustic\" target=\"_blank\" rel=\"noopener noreferrer\">Rustic Francis's Favorites\u003c/a>\u003c/strong>\u003cbr>\nItalian isn't the first thing that comes to mind when thinking about margaritas, but, North County locals swear by the agave honey margarita ($13) at Francis Ford Coppola's restaurant at his namesake winery in Geyserville. A simple blend of tequila, agave honey, Cointreau and lime, the recipe is based on a traditional Mexican recipe from the 1930s. Enjoy it at the art deco bar or \u003ca href=\"http://www.sonomamag.com/pool-party-coppola-winerys-pool-opens-april-1/\" target=\"_blank\" rel=\"noopener noreferrer\">poolside\u003c/a>. \u003ci>(707) 857-1485, 300 Via Archimedes, Geyserville\u003c/i>.\u003c/p>\n\u003cfigure id=\"attachment_125200\" class=\"wp-caption aligncenter\" style=\"max-width: 645px\">\u003cimg class=\"size-full wp-image-125200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg\" alt=\"Plaza Tequila\" width=\"645\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg 645w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-375x465.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-520x645.jpg 520w\" sizes=\"(max-width: 645px) 100vw, 645px\">\u003cfigcaption class=\"wp-caption-text\">Plaza Tequila \u003ccite>(courtesy of Plaza Tequila)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.plazatequila.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Plaza Tequila\u003c/a>\u003c/strong>\u003cbr>\nPopular with \u003ca href=\"http://www.sonomamag.com/best-happy-hours-sonoma-county/\">happy hour\u003c/a> enthusiasts, Plaza Tequila offers margarita lovers plenty of options to pair with their expansive menu. Treat yourself to a top shelf margarita ($6 during happy hour), which is topped off with a float of Cointreau, and sit back and relax on their shaded patio. \u003cem>(707) 776-4949, 600 E. Washington, Petaluma. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125189\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Edward-G-Agave.jpg\" alt=\"Agave\" width=\"1000\" height=\"562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Agave \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Agave\u003c/a>\u003c/strong>\u003cbr>\nKnown for their vast tequila selection (one of the largest collections in the county), Agave hosts tequila tastings. Go for a house margarita or go big with Le Reyna del Sur, which is made with Herradura silver tequila, fresh squeezed lime, and Grand Marnier. Enjoy your margarita \u003ca href=\"http://www.sonomamag.com/the-38-best-outdoor-dining-restaurants-in-sonoma-county/\" target=\"_blank\" rel=\"noopener noreferrer\">al fresco\u003c/a> with Chef Octavio Diaz's mother's speciality, traditional molé from Oaxaca ($14.99). \u003cem>(707) 433-2411, 1063 Vine St., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125191\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-farolito-margaritas.jpg\" alt=\"El Farolito\" width=\"960\" height=\"716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-768x573.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-375x280.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-520x388.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Farolito \u003ccite>(courtesy of El Farolito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.elfarolito2000.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Farolito\u003c/a>\u003c/strong>\u003cbr>\nWindsor's El Farolito features El Rey, a Mezcaleria bar in the heart of the restaurant, which serves up tasty craft cocktail margaritas. Fans of El Farolito praise the Trés Pedros, which is made with Azunia Platinum Blanco tequila, tamarind, hibiscus, and lime juice. If you're a smoky mezcal lover, you'll find mezcal margaritas, including the Maria Sabina, which comprises San Juan del Rio mezcal, \u003ca href=\"http://www.sonomamag.com/history-petaluma-eggs/\" target=\"_blank\" rel=\"noopener noreferrer\">egg\u003c/a> white, lime juice, agave nectar and amaretto. \u003cem>(707) 838-9511, 8465 Old Redwood Hwy, Windsor\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125193\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125193\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg\" alt=\"Kin\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kin \u003ccite>(courtesy of Kin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kinwindsor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kin\u003c/a>\u003cbr>\n\u003c/strong>The patio at Windsor's Kin makes for a fabulous place to kick back and \u003ca href=\"http://www.sonomamag.com/zen-garden-in-your-backyard/\" target=\"_blank\" rel=\"noopener noreferrer\">relax\u003c/a> with a KIN margarita ($11) in hand. The margarita uses Hacienda Vieja Reposado tequila, Beauchant orange liqueur, fresh lime juice, sour mix, and salt - be sure to ask for pomegranate juice, too! Enjoy it with mahi mahi fish tacos ($15) or a fajita chicken salad ($14). \u003cem>(707) 837-7546, 740 McClelland Dr., Windsor.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-barrio-1024x682.jpg\" alt=\"El Barrio\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">El Barrio \u003ccite>(Kelly Pulieo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://elbarriobar.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Barrio\u003c/a>\u003c/strong>\u003cbr>\nOne of the hottest spots in \u003ca href=\"http://www.sonomamag.com/guerneville-welcomes-its-first-wine-tasting-room-bank-club/\">Guerneville\u003c/a>, El Barrio pairs tequila and mezcal craft cocktails with small Mexican plates. \u003cem>USA Today\u003c/em> calls their La Adelita margarita - made with Cebeza tequila, Cointreau, hibiscus, and lime ($9) - \"sultry.\" They also offer mezcal margaritas, like the El Barrio, which uses just a few simple ingredients: Fidencio mezcal, agave and lime juice ($9). Grab some Mexican deviled eggs ($5) and chill on the patio with drinks in hand. \u003cem>(707) 604-7601, 16230 Main St., Guerneville. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125202\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/underwood2.jpeg\" alt=\"Underwood Bar and Grill\" width=\"800\" height=\"494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-160x99.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-768x474.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-240x148.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-375x232.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-520x321.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Underwood Bar and Grill \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Underwood Bar and Grill\u003c/a>\u003c/strong>\u003cbr>\nA popular hangout for locals, including winemakers and artists, the Underwood offers a top notch craft cocktail program - which of course includes a margarita. Their Mercury margarita ($12.50) uses Herradura Blanco tequila, Grand Marnier, Cointreau, house-made sweet & sour, and fresh orange juice. It's a perfect match with their signature grilled \u003ca href=\"http://www.sonomamag.com/hbg-in-healdsburg-best-burger-in-america/\" target=\"_blank\" rel=\"noopener noreferrer\">hamburger\u003c/a>($14.50). \u003cem>(707) 823-7023, 9113 Graton Rd., Graton.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125184\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg\" alt=\"El Coronel Mexican Restaurant\" width=\"960\" height=\"639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-520x346.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Coronel Mexican Restaurant \u003ccite>(courtesy of El Coronel Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elcoronelrestaurant.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Coronel Mexican Restaurant\u003c/a>\u003cbr>\n\u003c/strong>A Sebastopol favorite, El Coronel is a family-friendly establishment with an \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county-2017/\">outdoor patio\u003c/a> that makes for a great spot to enjoy one of El Coronel's nine speciality margaritas - especially if you love a more fruity twist. Their Pink Cadillac margarita stars Chambord, giving it a distinct raspberry flavor, and the Georgia Peach features peach Schnapps. \u003cem>(707) 829-7010, 1015 Gravenstein Hwy S., Sebastopol.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Paul-V.-.jpg\" alt=\"La Bodeguita\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.-.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">La Bodeguita \u003ccite>(Paul V.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/La-Bodegita-Mexican-Grill/258065254357581\">La Bodeguita\u003c/a>\u003cbr>\n\u003c/strong>Bodega Bay's only Mexican restaurant, La Bodeguita, serves up traditional Mexican food with a \u003ca href=\"http://www.sonomamag.com/sonoma-coast-hotels/\" target=\"_blank\" rel=\"noopener noreferrer\">seaside\u003c/a> twist. Both locals and travelers along Highway 1 stop by for frozen margaritas, which come in a giant goblet that requires two hands to hold. Nibble on your margarita with chips and fresh salsa, followed by the fish taco of the day. \u003cem>(707) 875-9190, 2001 CA-1, Bodega Bay\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125195\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Margarita-800x800.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill \u003ccite>(courtesy of Ricardo's Bar & Grill)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ricardosbarandgrill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ricardo's Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\nThe hangout of choice for Bennett Valley locals, Ricardo's serves up not only tasty martinis, but also a delicious house margarita during happy hour ($4) that uses Sauza Blue tequila and is served on the rocks in a tall, skinny glass. Or go big with their top shelf ($9) - it's worth the upgrade. Serve it up with shrimp tacos from the \u003ca href=\"http://www.sonomamag.com/santa-rosa-breakfast/\" target=\"_blank\" rel=\"noopener noreferrer\">secret\u003c/a> menu (seriously) and you'll be satisfied. \u003cem>(707) 545-7696, 2700 Yulupa, Santa Rosa.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125186\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg\" alt=\"Rocker Oysterfeller's\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's \u003ccite>(Paige Green Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rockeroysterfellers.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Rocker Oysterfeller's\u003c/a>\u003cbr>\n\u003c/strong>A historic haunt, the Rocker Oysterfeller's saloon offers contemporary twists on classics, including the margarita, which comprises fresh lime, Arette tequila, Patron Citronage, and agave ($10). Enjoy it with their beer battered fish tacos, served with apple-fennel slaw and a spicy remoulade sauce ($14). If you have too many margaritas, you can crash at their onsite \u003ca href=\"http://www.sonomamag.com/waterfront-vacation-rentals-hotels-on-the-sonoma-coast/\" target=\"_blank\" rel=\"noopener noreferrer\">hotel\u003c/a>. \u003cem>(707) 876-1983, 14415 Highway 1, Valley Ford.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125197\" class=\"wp-caption aligncenter\" style=\"max-width: 493px\">\u003cimg class=\"size-full wp-image-125197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg\" alt=\"Mi Ranchito\" width=\"493\" height=\"678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg 493w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-375x516.jpg 375w\" sizes=\"(max-width: 493px) 100vw, 493px\">\u003cfigcaption class=\"wp-caption-text\">Mi Ranchito \u003ccite>(courtesy of Mi Ranchito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.miranchitocotati.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Ranchito\u003c/a>\u003c/strong>\u003cbr>\nCotati's Mi Ranchito loves tequila so much they have their own tequila club. Their speciality margaritas run the gamut of colors, tastes and sizes. Try La Borracha, which is topped off with a mini-Corona \u003ca href=\"http://www.sonomamag.com/sonoma-session-beers/\">beer\u003c/a> or a refreshing cucumber margarita that uses Milagro silver tequila. During happy hour, margaritas are a mere $3.50! \u003cem>(707) 795-7600, 7600 Commerce Blvd, Cotati.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This guide was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/margaritas-in-sonoma-county/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taste This: Learning about Good ol’ American-made Rye Whiskey",
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"content": "\u003cp>Leslie Sbrocco, host of \u003ca href=\"https://ww2.kqed.org/food/series/taste-this/\">\u003cem>Taste This\u003c/em>\u003c/a>, shares a selection of her favorite rye whiskeys. Starting with a brief lesson about the beverage that reaches back to our Founding Fathers, she ends with recommendations of a few lesser-known distilleries from around the country.\u003c/p>\n\u003cp>\u003cstrong>Rye Whiskey vs Bourbon\u003c/strong>\u003cbr>\nRye whiskey, by law, is a whiskey that is distilled from at least 51 percent rye, a type of grass that is a member of the wheat family and closely related to barley. Bourbon, on the other hand, is a whiskey distilled from at least 51 percent corn and gets its name from Bourbon County, Kentucky - its birthplace. In general, bourbon is sweeter than rye, with a slightly smokey flavor from the charred barrels it’s aged in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Leslie Sbrocco, host of \u003ca href=\"https://ww2.kqed.org/food/series/taste-this/\">\u003cem>Taste This\u003c/em>\u003c/a>, shares a selection of her favorite rye whiskeys. Starting with a brief lesson about the beverage that reaches back to our Founding Fathers, she ends with recommendations of a few lesser-known distilleries from around the country.\u003c/p>\n\u003cp>\u003cstrong>Rye Whiskey vs Bourbon\u003c/strong>\u003cbr>\nRye whiskey, by law, is a whiskey that is distilled from at least 51 percent rye, a type of grass that is a member of the wheat family and closely related to barley. Bourbon, on the other hand, is a whiskey distilled from at least 51 percent corn and gets its name from Bourbon County, Kentucky - its birthplace. In general, bourbon is sweeter than rye, with a slightly smokey flavor from the charred barrels it’s aged in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>In the Bay Area, you can consume marijuana in just about any form: high-end vape pen! Gummy bears! \u003ca href=\"http://www.7x7.com/new-marijuana-infused-cold-brew-uses-ritual-coffee-beans-2219330114.html\">Cold brew\u003c/a>! Now, a few enterprising chefs want to popularize the drug in a new form: cocktails.\u003c/p>\n\u003cp>The combination of marijuana and alcohol is a common enough occurrence, but you’re not likely to find many people who would recommend it. In small amounts, they’re both relatively safe. But when the two drugs are combined, they can \u003ca href=\"https://tonic.vice.com/en_us/article/aey385/what-mixing-weed-and-alcohol-does-to-your-mind\">exacerbate the effects\u003c/a> of each other, making you drunker or more high than you want to be--a danger that anybody who's gotten “crossfaded” after two many keg stands and bong rips at a college rager can attest to.\u003c/p>\n\u003cp>But with the popularity of medical marijuana and the ability to know exactly the strain and strength of the weed you’re buying, there’s now room to take a more controlled approach. Bartenders can easily find out what a particular type of marijuana will taste like (“heavy on the blueberry”) if it’s an indica or sativa, and what effect it’s supposed to leave you with (“great to melt away stress and anxiety.”) By incorporating just a few drops of a cannabis tincture into your cocktail shaker, proponents say that you can enjoy some of the advantages of cannabis while sipping on your next cocktail.\u003c/p>\n\u003cp>That’s what Payton Curry wants to offer. He’s a chef that left the world of fine dining to focus on promoting the positive, medicinal aspects of cannabis via what he does best: cooking. At a series of August dinners, Curry, who now runs the edibles company \u003ca href=\"http://flourishcannabis.com/\">Flourish\u003c/a>, offered diners a menu of his cannabis cuisine, featuring dishes like beet tartare and maitake steaks with red wine reduction--and cocktails like a rosemary blueberry smash. (The drinks will also be available at Folsom Street Fair, and he’s planning a monthly brunch featuring similar recipes.) Curry is evangelical about cannabis’ potential, and he wants people to start thinking of it as just another exciting ingredient.\u003c/p>\n\u003cfigure id=\"attachment_120219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited4.jpg\" alt=\"The preparation of one of Payton Curry's cannabis cocktails.\" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The preparation of one of Payton Curry's cannabis cocktails. \u003ccite>(Carla Venini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But just how much cannabis can you get from a cannabis cocktail? Does the toxicity of alcohol cancel out any positive effects you might get from your Bloody Mary Jane (another one of Curry’s specialties)? And most importantly, do the drinks taste like bong water?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Oh, god no. Oh man,” Curry said with a laugh. He uses distilled forms of cannabis, which lack the distinctive dankness you experience if you’re smoking the plant. However, they do maintain some of their smelly characteristics, so Curry can decide how to take advantage of the citrus notes of, say, \u003ca href=\"https://www.leafly.com/hybrid/lemon-kush\">a Lemon Kush\u003c/a>.\u003c/p>\n\u003cp>As for health claims, he thinks that the benefits of the CBD strains he incorporates into his low alcohol cocktails (\u003ca href=\"https://www.washingtonpost.com/national/health-science/a-powerful-new-form-of-medical-marijuana-without-the-high/2016/12/29/81bbf7c0-b5b2-11e6-b8df-600bd9d38a02_story.html\">marijuana high in the cannabinoid CBD \u003c/a>doesn’t give a “high” effect, and people use it to treat issues like depression and insomnia) can help offset some of alcohol's deleterious effects. He’s had people write him thank you notes describing the amazing sleep and vivid dreams they had after one of his dinners: “When do you dream when you’ve had alcohol?” he asked. “You don't. You just go to bed and you conk out.”\u003c/p>\n\u003cfigure id=\"attachment_120217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited2.jpg\" alt=\"CBD cocktails from Flore in the Castro.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CBD cocktails from Flore in the Castro. \u003ccite>(Flore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Terrance Alan and Aaron Silverman, co-owners of the Castro’s \u003ca href=\"http://flore415.com/\">Flore\u003c/a>, are also experimenting with cannabis cocktails. About a month ago, they added a menu of CBD infused cocktails, mocktails and beer.\u003c/p>\n\u003cp>“We’re working at the Flore to create the first cannabis restaurant in San Francisco, where cannabis is integrated into the dining experience in any way that will be appropriate,” Alan said. They can’t make any medical claims about their drinks, but he said that the customer response has been positive. “Some people have said, ‘I had that bunch of beers and usually I would get up in the morning and not feel very good, and I woke up and felt great.’ During the experience of drinking the cocktails or the CBD beer, what we found was that the mental change that happens when you drink alcohol is moderated and affected by the CBD.”\u003c/p>\n\u003cp>Alan also pointed out that the drinks have a special significance for the neighborhood-- their drinks wouldn’t exist if it weren’t for \u003ca href=\"https://en.wikipedia.org/wiki/Dennis_Peron\">Dennis Peron\u003c/a>, who started the long fight for legal medical marijuana in the nineties by providing it to AIDs patients at his “Castro Castle.”\u003c/p>\n\u003cp>For Curry, his cannabis cocktails are a Trojan horse. In his opinion, drinking can be a more dangerous social activity than consuming marijuana. He wants to do his part to show that weed can provide the same social function as alcohol, and even offer some added health benefits. But to do that, he has to meet people where they are, with a cocktail in hand.\u003c/p>\n\u003cp>“The biggest thing that [drinkers] are getting is the opportunity to socialize [with] cannabis,” he said. “And they’re talking and they’re laughing and they’re still doing the same things that they would be doing if they were holding a $47 glass of Chenin blanc.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“People weren't getting weird,” he added. “No one smoked. Because it’s about dinner--it’s cocktails and dinner.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the Bay Area, you can consume marijuana in just about any form: high-end vape pen! Gummy bears! \u003ca href=\"http://www.7x7.com/new-marijuana-infused-cold-brew-uses-ritual-coffee-beans-2219330114.html\">Cold brew\u003c/a>! Now, a few enterprising chefs want to popularize the drug in a new form: cocktails.\u003c/p>\n\u003cp>The combination of marijuana and alcohol is a common enough occurrence, but you’re not likely to find many people who would recommend it. In small amounts, they’re both relatively safe. But when the two drugs are combined, they can \u003ca href=\"https://tonic.vice.com/en_us/article/aey385/what-mixing-weed-and-alcohol-does-to-your-mind\">exacerbate the effects\u003c/a> of each other, making you drunker or more high than you want to be--a danger that anybody who's gotten “crossfaded” after two many keg stands and bong rips at a college rager can attest to.\u003c/p>\n\u003cp>But with the popularity of medical marijuana and the ability to know exactly the strain and strength of the weed you’re buying, there’s now room to take a more controlled approach. Bartenders can easily find out what a particular type of marijuana will taste like (“heavy on the blueberry”) if it’s an indica or sativa, and what effect it’s supposed to leave you with (“great to melt away stress and anxiety.”) By incorporating just a few drops of a cannabis tincture into your cocktail shaker, proponents say that you can enjoy some of the advantages of cannabis while sipping on your next cocktail.\u003c/p>\n\u003cp>That’s what Payton Curry wants to offer. He’s a chef that left the world of fine dining to focus on promoting the positive, medicinal aspects of cannabis via what he does best: cooking. At a series of August dinners, Curry, who now runs the edibles company \u003ca href=\"http://flourishcannabis.com/\">Flourish\u003c/a>, offered diners a menu of his cannabis cuisine, featuring dishes like beet tartare and maitake steaks with red wine reduction--and cocktails like a rosemary blueberry smash. (The drinks will also be available at Folsom Street Fair, and he’s planning a monthly brunch featuring similar recipes.) Curry is evangelical about cannabis’ potential, and he wants people to start thinking of it as just another exciting ingredient.\u003c/p>\n\u003cfigure id=\"attachment_120219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited4.jpg\" alt=\"The preparation of one of Payton Curry's cannabis cocktails.\" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The preparation of one of Payton Curry's cannabis cocktails. \u003ccite>(Carla Venini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But just how much cannabis can you get from a cannabis cocktail? Does the toxicity of alcohol cancel out any positive effects you might get from your Bloody Mary Jane (another one of Curry’s specialties)? And most importantly, do the drinks taste like bong water?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Oh, god no. Oh man,” Curry said with a laugh. He uses distilled forms of cannabis, which lack the distinctive dankness you experience if you’re smoking the plant. However, they do maintain some of their smelly characteristics, so Curry can decide how to take advantage of the citrus notes of, say, \u003ca href=\"https://www.leafly.com/hybrid/lemon-kush\">a Lemon Kush\u003c/a>.\u003c/p>\n\u003cp>As for health claims, he thinks that the benefits of the CBD strains he incorporates into his low alcohol cocktails (\u003ca href=\"https://www.washingtonpost.com/national/health-science/a-powerful-new-form-of-medical-marijuana-without-the-high/2016/12/29/81bbf7c0-b5b2-11e6-b8df-600bd9d38a02_story.html\">marijuana high in the cannabinoid CBD \u003c/a>doesn’t give a “high” effect, and people use it to treat issues like depression and insomnia) can help offset some of alcohol's deleterious effects. He’s had people write him thank you notes describing the amazing sleep and vivid dreams they had after one of his dinners: “When do you dream when you’ve had alcohol?” he asked. “You don't. You just go to bed and you conk out.”\u003c/p>\n\u003cfigure id=\"attachment_120217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited2.jpg\" alt=\"CBD cocktails from Flore in the Castro.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CBD cocktails from Flore in the Castro. \u003ccite>(Flore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Terrance Alan and Aaron Silverman, co-owners of the Castro’s \u003ca href=\"http://flore415.com/\">Flore\u003c/a>, are also experimenting with cannabis cocktails. About a month ago, they added a menu of CBD infused cocktails, mocktails and beer.\u003c/p>\n\u003cp>“We’re working at the Flore to create the first cannabis restaurant in San Francisco, where cannabis is integrated into the dining experience in any way that will be appropriate,” Alan said. They can’t make any medical claims about their drinks, but he said that the customer response has been positive. “Some people have said, ‘I had that bunch of beers and usually I would get up in the morning and not feel very good, and I woke up and felt great.’ During the experience of drinking the cocktails or the CBD beer, what we found was that the mental change that happens when you drink alcohol is moderated and affected by the CBD.”\u003c/p>\n\u003cp>Alan also pointed out that the drinks have a special significance for the neighborhood-- their drinks wouldn’t exist if it weren’t for \u003ca href=\"https://en.wikipedia.org/wiki/Dennis_Peron\">Dennis Peron\u003c/a>, who started the long fight for legal medical marijuana in the nineties by providing it to AIDs patients at his “Castro Castle.”\u003c/p>\n\u003cp>For Curry, his cannabis cocktails are a Trojan horse. In his opinion, drinking can be a more dangerous social activity than consuming marijuana. He wants to do his part to show that weed can provide the same social function as alcohol, and even offer some added health benefits. But to do that, he has to meet people where they are, with a cocktail in hand.\u003c/p>\n\u003cp>“The biggest thing that [drinkers] are getting is the opportunity to socialize [with] cannabis,” he said. “And they’re talking and they’re laughing and they’re still doing the same things that they would be doing if they were holding a $47 glass of Chenin blanc.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“People weren't getting weird,” he added. “No one smoked. Because it’s about dinner--it’s cocktails and dinner.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Jessica Moncada-Konte Wants ‘Proof’ in Oakland to Be Your New Neighborhood Bottle Shop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you enjoy sipping your morning coffee at \u003ca href=\"https://www.redbaycoffee.com/\" target=\"_blank\">Red Bay Coffee\u003c/a>, or love digging through clothes racks at \u003ca href=\"https://www.owlnwood.com/\" target=\"_blank\">Owl N Wood\u003c/a>, then you will be happy to hear about the new addition to the family. Jessica Moncada-Konte, a Bay Area queer woman of color and the daughter of Red Bay’s owner, Keba Konte, is following in her family's footsteps and launching a \u003ca href=\"https://www.kickstarter.com/projects/632078819/support-proof-oaklands-bottle-shop\" target=\"_blank\">Kickstarter campaign\u003c/a> to open her first business. ‘\u003ca href=\"https://www.facebook.com/45GrandAve/\" target=\"_blank\">Proof - Oakland Bottle Shop\u003c/a>’ will open its door at 45 Grand Avenue in Oakland where Moncada-Konte’s stepmother’s shop, Owl N Wood (which relocated to Old Oakland) once resided.\u003c/p>\n\u003cp>Moncada-Konte’s family has been in the Bay Area for a couple of generations. Moncada-Konte herself was born in San Francisco and went to school in West Oakland. Her father was an artist at the time and in 1994, when San Francisco got too expensive, they moved to a house in Berkeley.\u003c/p>\n\u003cp>“Our house in Berkeley was a meeting space or community space. That’s the house where folks would meet at,” Moncada-Konte recalls.\u003c/p>\n\u003cp>She says her parents have always been community-oriented and built numerous relationships with local artists. Her father, for instance, photographed album covers for local rappers like E-40, Master P, and MC Hammer. Like father, like daughter, Moncada-Konte also has connections to the Oakland artists scene. The architect for her shop happens to be \u003ca href=\"http://hieroglyphics.com/index.php/artists/souls/tajai\" target=\"_blank\">Tajai Massey\u003c/a> from the local hip-hop collective \u003ca href=\"http://hieroglyphics.com/index.php\" target=\"_blank\">Hieroglyphics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_115867\" class=\"wp-caption aligncenter\" style=\"max-width: 2550px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Proof-MONCADA.jpg\" alt=\"Proof, Interior design \" width=\"2550\" height=\"1650\" class=\"size-full wp-image-115867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA.jpg 2550w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-520x336.jpg 520w\" sizes=\"(max-width: 2550px) 100vw, 2550px\">\u003cfigcaption class=\"wp-caption-text\">Proof, Interior design \u003ccite>(Tajai Massey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115868\" class=\"wp-caption aligncenter\" style=\"max-width: 2550px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Proof-MONCADA-2.jpg\" alt=\"Proof, Interior design\" width=\"2550\" height=\"1650\" class=\"size-full wp-image-115868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2.jpg 2550w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-520x336.jpg 520w\" sizes=\"(max-width: 2550px) 100vw, 2550px\">\u003cfigcaption class=\"wp-caption-text\">Proof, Interior design \u003ccite>(Tajai Massey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moncada-Konte grew up in a family of entrepreneurs where independence, hard work, and leadership were keys to success. These are qualities Moncada-Konte has always admired.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I always saw my parents working for themselves,” she says. “That’s why I wanted to own or operate something on my own. I was waiting to see what really grabbed my attention and when I started working in the food industry, that was it for me.”\u003c/p>\n\u003cp>And working in the food industry, she did. She’s been a busser, a hostess, a waiter, and an assistant cook at restaurants like Chez Panisse and Camino. But bartending is really what spoke to her.\u003c/p>\n\u003cp>“Booze really speaks to me, to be honest,” she says, cracking a big smile. ‘When I was a kid, one of my favorite games was mixing potions. My family always thought I was going to become a cook.’\u003c/p>\n\u003cp>And that’s where Proof comes in. \u003c/p>\n\u003cp>“Opening a business involves a lot of soul searching,” Moncada-Konte points out. “I felt like it was my responsibility to be a part of what I saw Oakland needed, which is small-business ownership and black-business ownership.”\u003c/p>\n\u003cp>While Moncada-Konte did not want to open another bar, she had her doubt about whether Oakland needed another liquor store. But “Proof” is different.\u003c/p>\n\u003cp>“When you open a store, there are things that you say you will do and won’t do,” she explains. “For example, are you going to sell less than a pint? Are you going to sell candies? What are your hours of operations?”\u003c/p>\n\u003cp>Moncada-Konte says Proof is committed to selling high-quality products but is also adamant about being able to serve as many customers as possible. That’s why the prices will range from $10 to $300. She also says that the store won’t be open in the evening, unlike most liquor stores.\u003c/p>\n\u003cp>Another point Moncada-Konte made was that the history of spirits, like rum or whiskey, is engrained in the history of African-Americans in the United States. She wants to share that knowledge with her clientele and empower shoppers. One of her goals is to educate people about the curation, the history, and the work behind each bottle she sells.\u003c/p>\n\u003cp>“I want Proof to be approachable and not intimidating,” she says while pointing out that other high-end places can often look uninviting. “I want to be able to recognize the folks who walk in.” In a way, Moncada-Konte hopes to build friendly, family-like relationships with her customers. It’s her way to pay homage to the liquor stores she went to when she was a kid, where everyone knew each other.\u003c/p>\n\u003cp>This is one of the reasons why she will also have community events like a \u003ca href=\"https://www.facebook.com/events/602657063271006/\" target=\"_blank\">bitters-making workshop on Sunday, March 19\u003c/a> from 11am until 3pm. She will be serving Red Bay coffee on the house.\u003c/p>\n\u003cp>“It will be a super casual event,” she says. “I want folks to pop in and out, and learn to make bitters. It’s a last hoorah for wrapping up the campaign.”\u003c/p>\n\u003cp>One aspect of her business Moncada-Konte is excited about is to sell products that she has researched herself. She plans to prioritize selling goods from local distilleries and shops with better environmental practices and who are known to treat their employees fairly. \u003c/p>\n\u003cfigure id=\"attachment_115869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/jessica-warehouse.jpg\" alt=\"Jessica Moncada-Konte at St. George Spirits distillery in Alameda. \" width=\"1920\" height=\"1083\" class=\"size-full wp-image-115869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-768x433.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-1020x575.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-1180x666.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-960x542.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-375x212.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Moncada-Konte at St. George Spirits distillery in Alameda. \u003ccite>(Lori Eanes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Proof won’t only feature high-quality spirits; the shop will also sell new and vintage barware, as well as bitters and tinctures.\u003c/p>\n\u003cp>‘Bartending is a beautiful craft,’ Moncada-Konte says as she shows me photos of some of the cocktails she’s made.\u003c/p>\n\u003cfigure id=\"attachment_115870\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/20140413_0156.jpg\" alt=\"Cocktails made by Jessica Moncada-Konte. \" width=\"1500\" height=\"1000\" class=\"size-full wp-image-115870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Cocktails made by Jessica Moncada-Konte. \u003ccite>(Lori Eanes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She will even carry luxury kitchen items and hand-made goodies, like these ceramic Tiki mugs by Chris Shima of Port Costa.\u003c/p>\n\u003cfigure id=\"attachment_115929\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/tiki-mugs.jpg\" alt=\"Handmade Tiki Mugs By Chris Shima.\" width=\"2000\" height=\"2000\" class=\"size-full wp-image-115929\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-150x150.jpg 150w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Handmade Tiki Mugs By Chris Shima. \u003ccite>(Jessica Moncada-Konte)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to the business side of things, Moncada-Konte is prepared to face challenges. As a young queer black woman, she knows how hard it is to get lenders to trust new entrepreneurs like her.\u003c/p>\n\u003cp>‘Many of us aren’t going to own houses,’ she says. ‘We have to go against those traditional institutions and gain capital for our businesses in other ways.’\u003c/p>\n\u003cp>That’s why she is using \u003ca href=\"https://www.kickstarter.com/projects/632078819/support-proof-oaklands-bottle-shop\" target=\"_blank\">Kickstarter\u003c/a> to raise a third of her startup cost. Moncada-Konte believes that it is demonstrative of how her generation is capable of raising capital. Indeed, her father also crowdsourced the money he needed to open Red Bay Coffee.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So far, she’s raised $14,790 out of her $45,000 goal. With only two weeks left, Moncada-Konte hopes to follow in her father’s footsteps and conduct a successful campaign. \u003c/p>\n\u003cfigure id=\"attachment_115863\" class=\"wp-caption aligncenter\" style=\"max-width: 529px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Scan.jpg\" alt=\"Jessica Moncada-Konte and Proof.\" width=\"529\" height=\"515\" class=\"size-full wp-image-115863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan.jpg 529w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-160x156.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-240x234.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-375x365.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-520x506.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-50x50.jpg 50w\" sizes=\"(max-width: 529px) 100vw, 529px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Moncada-Konte and Proof. \u003ccite>(Drawing by Lynne Tanzer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Jessica Moncada-Monte, a young queer woman of color and entrepreneur uses Kickstarter to launch her first business: Proof - Oakland’s Bottle Shop, a high-end, neighborly liquor store.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you enjoy sipping your morning coffee at \u003ca href=\"https://www.redbaycoffee.com/\" target=\"_blank\">Red Bay Coffee\u003c/a>, or love digging through clothes racks at \u003ca href=\"https://www.owlnwood.com/\" target=\"_blank\">Owl N Wood\u003c/a>, then you will be happy to hear about the new addition to the family. Jessica Moncada-Konte, a Bay Area queer woman of color and the daughter of Red Bay’s owner, Keba Konte, is following in her family's footsteps and launching a \u003ca href=\"https://www.kickstarter.com/projects/632078819/support-proof-oaklands-bottle-shop\" target=\"_blank\">Kickstarter campaign\u003c/a> to open her first business. ‘\u003ca href=\"https://www.facebook.com/45GrandAve/\" target=\"_blank\">Proof - Oakland Bottle Shop\u003c/a>’ will open its door at 45 Grand Avenue in Oakland where Moncada-Konte’s stepmother’s shop, Owl N Wood (which relocated to Old Oakland) once resided.\u003c/p>\n\u003cp>Moncada-Konte’s family has been in the Bay Area for a couple of generations. Moncada-Konte herself was born in San Francisco and went to school in West Oakland. Her father was an artist at the time and in 1994, when San Francisco got too expensive, they moved to a house in Berkeley.\u003c/p>\n\u003cp>“Our house in Berkeley was a meeting space or community space. That’s the house where folks would meet at,” Moncada-Konte recalls.\u003c/p>\n\u003cp>She says her parents have always been community-oriented and built numerous relationships with local artists. Her father, for instance, photographed album covers for local rappers like E-40, Master P, and MC Hammer. Like father, like daughter, Moncada-Konte also has connections to the Oakland artists scene. The architect for her shop happens to be \u003ca href=\"http://hieroglyphics.com/index.php/artists/souls/tajai\" target=\"_blank\">Tajai Massey\u003c/a> from the local hip-hop collective \u003ca href=\"http://hieroglyphics.com/index.php\" target=\"_blank\">Hieroglyphics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_115867\" class=\"wp-caption aligncenter\" style=\"max-width: 2550px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Proof-MONCADA.jpg\" alt=\"Proof, Interior design \" width=\"2550\" height=\"1650\" class=\"size-full wp-image-115867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA.jpg 2550w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-520x336.jpg 520w\" sizes=\"(max-width: 2550px) 100vw, 2550px\">\u003cfigcaption class=\"wp-caption-text\">Proof, Interior design \u003ccite>(Tajai Massey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115868\" class=\"wp-caption aligncenter\" style=\"max-width: 2550px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Proof-MONCADA-2.jpg\" alt=\"Proof, Interior design\" width=\"2550\" height=\"1650\" class=\"size-full wp-image-115868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2.jpg 2550w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-520x336.jpg 520w\" sizes=\"(max-width: 2550px) 100vw, 2550px\">\u003cfigcaption class=\"wp-caption-text\">Proof, Interior design \u003ccite>(Tajai Massey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moncada-Konte grew up in a family of entrepreneurs where independence, hard work, and leadership were keys to success. These are qualities Moncada-Konte has always admired.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I always saw my parents working for themselves,” she says. “That’s why I wanted to own or operate something on my own. I was waiting to see what really grabbed my attention and when I started working in the food industry, that was it for me.”\u003c/p>\n\u003cp>And working in the food industry, she did. She’s been a busser, a hostess, a waiter, and an assistant cook at restaurants like Chez Panisse and Camino. But bartending is really what spoke to her.\u003c/p>\n\u003cp>“Booze really speaks to me, to be honest,” she says, cracking a big smile. ‘When I was a kid, one of my favorite games was mixing potions. My family always thought I was going to become a cook.’\u003c/p>\n\u003cp>And that’s where Proof comes in. \u003c/p>\n\u003cp>“Opening a business involves a lot of soul searching,” Moncada-Konte points out. “I felt like it was my responsibility to be a part of what I saw Oakland needed, which is small-business ownership and black-business ownership.”\u003c/p>\n\u003cp>While Moncada-Konte did not want to open another bar, she had her doubt about whether Oakland needed another liquor store. But “Proof” is different.\u003c/p>\n\u003cp>“When you open a store, there are things that you say you will do and won’t do,” she explains. “For example, are you going to sell less than a pint? Are you going to sell candies? What are your hours of operations?”\u003c/p>\n\u003cp>Moncada-Konte says Proof is committed to selling high-quality products but is also adamant about being able to serve as many customers as possible. That’s why the prices will range from $10 to $300. She also says that the store won’t be open in the evening, unlike most liquor stores.\u003c/p>\n\u003cp>Another point Moncada-Konte made was that the history of spirits, like rum or whiskey, is engrained in the history of African-Americans in the United States. She wants to share that knowledge with her clientele and empower shoppers. One of her goals is to educate people about the curation, the history, and the work behind each bottle she sells.\u003c/p>\n\u003cp>“I want Proof to be approachable and not intimidating,” she says while pointing out that other high-end places can often look uninviting. “I want to be able to recognize the folks who walk in.” In a way, Moncada-Konte hopes to build friendly, family-like relationships with her customers. It’s her way to pay homage to the liquor stores she went to when she was a kid, where everyone knew each other.\u003c/p>\n\u003cp>This is one of the reasons why she will also have community events like a \u003ca href=\"https://www.facebook.com/events/602657063271006/\" target=\"_blank\">bitters-making workshop on Sunday, March 19\u003c/a> from 11am until 3pm. She will be serving Red Bay coffee on the house.\u003c/p>\n\u003cp>“It will be a super casual event,” she says. “I want folks to pop in and out, and learn to make bitters. It’s a last hoorah for wrapping up the campaign.”\u003c/p>\n\u003cp>One aspect of her business Moncada-Konte is excited about is to sell products that she has researched herself. She plans to prioritize selling goods from local distilleries and shops with better environmental practices and who are known to treat their employees fairly. \u003c/p>\n\u003cfigure id=\"attachment_115869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/jessica-warehouse.jpg\" alt=\"Jessica Moncada-Konte at St. George Spirits distillery in Alameda. \" width=\"1920\" height=\"1083\" class=\"size-full wp-image-115869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-768x433.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-1020x575.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-1180x666.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-960x542.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-375x212.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Moncada-Konte at St. George Spirits distillery in Alameda. \u003ccite>(Lori Eanes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Proof won’t only feature high-quality spirits; the shop will also sell new and vintage barware, as well as bitters and tinctures.\u003c/p>\n\u003cp>‘Bartending is a beautiful craft,’ Moncada-Konte says as she shows me photos of some of the cocktails she’s made.\u003c/p>\n\u003cfigure id=\"attachment_115870\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/20140413_0156.jpg\" alt=\"Cocktails made by Jessica Moncada-Konte. \" width=\"1500\" height=\"1000\" class=\"size-full wp-image-115870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Cocktails made by Jessica Moncada-Konte. \u003ccite>(Lori Eanes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She will even carry luxury kitchen items and hand-made goodies, like these ceramic Tiki mugs by Chris Shima of Port Costa.\u003c/p>\n\u003cfigure id=\"attachment_115929\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/tiki-mugs.jpg\" alt=\"Handmade Tiki Mugs By Chris Shima.\" width=\"2000\" height=\"2000\" class=\"size-full wp-image-115929\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-150x150.jpg 150w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Handmade Tiki Mugs By Chris Shima. \u003ccite>(Jessica Moncada-Konte)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to the business side of things, Moncada-Konte is prepared to face challenges. As a young queer black woman, she knows how hard it is to get lenders to trust new entrepreneurs like her.\u003c/p>\n\u003cp>‘Many of us aren’t going to own houses,’ she says. ‘We have to go against those traditional institutions and gain capital for our businesses in other ways.’\u003c/p>\n\u003cp>That’s why she is using \u003ca href=\"https://www.kickstarter.com/projects/632078819/support-proof-oaklands-bottle-shop\" target=\"_blank\">Kickstarter\u003c/a> to raise a third of her startup cost. Moncada-Konte believes that it is demonstrative of how her generation is capable of raising capital. Indeed, her father also crowdsourced the money he needed to open Red Bay Coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So far, she’s raised $14,790 out of her $45,000 goal. With only two weeks left, Moncada-Konte hopes to follow in her father’s footsteps and conduct a successful campaign. \u003c/p>\n\u003cfigure id=\"attachment_115863\" class=\"wp-caption aligncenter\" style=\"max-width: 529px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Scan.jpg\" alt=\"Jessica Moncada-Konte and Proof.\" width=\"529\" height=\"515\" class=\"size-full wp-image-115863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan.jpg 529w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-160x156.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-240x234.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-375x365.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-520x506.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-50x50.jpg 50w\" sizes=\"(max-width: 529px) 100vw, 529px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Moncada-Konte and Proof. \u003ccite>(Drawing by Lynne Tanzer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pining For A Cozy Winter Drink? Try An Evergreen Liqueur",
"title": "Pining For A Cozy Winter Drink? Try An Evergreen Liqueur",
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"content": "\u003cp>Though the great outdoors become more inhospitable as winter winds rise and temperatures drop, there's nothing like wandering through an evergreen forest as snow squeaks underfoot. And once people have trudged stiffly back inside, they can keep those forests with them by imbibing one of the world's many pine liqueurs.\u003c/p>\n\u003cp>These liqueurs have been a longtime fixture in European hotels and ski-lodges. Under the umbrella of \"schnapps\" (essentially any strong, clear alcoholic drink with little resemblance to the sweetened stuff marketed as schnapps in the United States), Austrians have been brewing their own pine-flavored varieties for generations. Yet it wasn't until the early 2000s that these evergreen spirits finally made their way to America — 2005 in particular seems to be the magic year. Call it good market research or just good timing, but at least three major pine spirits made their U.S. debut that year.\u003c/p>\n\u003cp>Any earlier and it's likely that pine liqueurs might have swiftly been forgotten. Pushing against the sweet excesses and cocktail-mixing flair of 1980s and '90s bar culture (and drinks with names like the \"slippery nipple\"), bartenders began reviving Prohibition Era classics like the Manhattan, Martini and Negroni — all spirits-heavy drinks light on mixers and sugar. As this renaissance started to take off, bartenders became open to even more daring spirits and flavors that would help their menus stand out—and there are few flavors more distinctive to Americans than pine.\u003c/p>\n\u003cp>Zirbenz, a red-hued Alpine liqueur made from the fresh fruit of the Arolla Stone Pine, has been distilled by Austria's \u003ca href=\"http://www.alpenz.com/images/downloads/Zirbenz%20USA%20fact%20sheet.pdf\">Josef Hofer family\u003c/a> in Styria since the late 1700s. Reaching this evergreen is no easy task. It grows at altitudes of roughly 4,000 to 8,000 feet, right up to the alpine tree line, after which conditions become too harsh. Though Zirbenz is often enjoyed in the winter, the mountaineers who pick the fruit harvest it when it ripens in early July.\u003c/p>\n\u003cp>Oregon's \u003ca href=\"http://www.clearcreekdistillery.com/\">Clear Creek Distillery\u003c/a> also harvests the buds for their \u003ca href=\"http://www.clearcreekdistillery.com/products/clear-brandies/\">Douglas Fir Eau de Vie\u003c/a> when they're at peak freshness — early spring in the Pacific Northwest. In the 1990s, founder Steve McCarthy recalled the various pine spirits he'd tried in Europe and how he wanted to bring one to the United States.\u003c/p>\n\u003cfigure id=\"attachment_114558\" class=\"wp-caption aligncenter\" style=\"max-width: 2400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554.jpg\" alt=\"The Douglas Fir Brandy by Clear Creek Distillery in Portland, Oregon, was created after founder Steve McCarthy recalled the various pine spirits he'd tried in Europe.\" width=\"2400\" height=\"1350\" class=\"size-full wp-image-114558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554.jpg 2400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-520x293.jpg 520w\" sizes=\"(max-width: 2400px) 100vw, 2400px\">\u003cfigcaption class=\"wp-caption-text\">The Douglas Fir Brandy by Clear Creek Distillery in Portland, Oregon, was created after founder Steve McCarthy recalled the various pine spirits he'd tried in Europe. \u003ccite>( Courtesy of Casey Campbell Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was by far the most difficult of all our products to make because it's not just 'crush, ferment, distill,'\" says Jeanine Racht, Clear Creek's national sales manager. Douglas Fir buds didn't have enough sugar in them for fermentation, so McCarthy turned to distillation. He soon got the flavor right but he wanted the liqueur to be green—with no added dye.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Solving the puzzle was like a hobby for Steve,\" Racht explains. By the time McCarthy was ready to send the Eau de Vie to market, 12 years had elapsed. In purely economic terms, the product shouldn't exist. \"A lot of money went into it,\" Racht says.\u003c/p>\n\u003cp>Unlike many spirits-loving animals—birds, butterflies, and Carribbean monkeys—humans are the MacGyvers of alcohol. The first evidence of a human-created \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC539767/\">\"drink\"\u003c/a> is a honey, rice and grape mixture that dates back to 7000–6600 B.C. Since then, humans have been experimenting to try to turn plants and crops – from bananas to wormwood — into some type of intoxicant.\u003c/p>\n\u003cp>In the Mediterranean, \u003ca href=\"http://www.gummastic.gr/en/\">mastiha\u003c/a>, the resin from the mastic tree, has been used for cooking, chewing and drinking for centuries. Mastic is an evergreen, though it has leaves instead of needles and bears little resemblance to northern pine trees. When crushed, the resin releases a flavor reminiscent of pine or cedar. For more than 3,000 years, people on the Greek island of Chios have been gathering the resin, which is also called the \"tears of Chios.\" The tree is scored and the dried crystals are collected and cleaned. It's a painstaking process that happens once a year at the end of the summer. Today, one company, Skinos, makes the liqueur commercially. Though the product is sold in more than 20 countries, the United States is the biggest buyer.\u003c/p>\n\u003cp>Because alcohol isn't exactly a health food, pine's beneficial effects are downplayed in the marketing of spirits. But \u003ca href=\"https://dramapothecary.com/\">Dram Apothecary\u003c/a>, based in Colorado, makes an evergreen syrup from local trees which can be used for both alcoholic and non-alcoholic beverages. It's high in vitamin C and is often used as an herbal remedy for colds or coughs.\u003c/p>\n\u003cp>Yet, Dram founder Shae Whitney says, not all evergreen trees are alike. People who want to make their own pine syrup often turn toward Colorado's local pine tree, the Ponderosa. \"It's toxic,\" says Whitney, adding that on social media she's had to talk a few people out of making Ponderosa pine syrup. \"Trees are difficult to identify at different altitudes,\" she explains. She purchased a Colorado tree guide on early outings to make sure her team was harvesting from the right kind of tree.\u003c/p>\n\u003cp>Spiky pine needles may not have been humanity's first choice for a spirit, but it's no surprise that at some point in history, someone walked into the snowy woods with a hankering for a stiff drink and noticed that there was exactly one plant still alive.\u003c/p>\n\u003cp>\u003ca href=\"http://www.twitter.com/tkdano\">Tove K. Danovich\u003c/a> \u003cem>is a journalist based in Portland, Ore\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "In Europe, pine-flavored spirits are a staple at ski lodges, but the idea has been slow to catch on in the U.S. As more American distilleries experiment with trees, however, that is changing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Though the great outdoors become more inhospitable as winter winds rise and temperatures drop, there's nothing like wandering through an evergreen forest as snow squeaks underfoot. And once people have trudged stiffly back inside, they can keep those forests with them by imbibing one of the world's many pine liqueurs.\u003c/p>\n\u003cp>These liqueurs have been a longtime fixture in European hotels and ski-lodges. Under the umbrella of \"schnapps\" (essentially any strong, clear alcoholic drink with little resemblance to the sweetened stuff marketed as schnapps in the United States), Austrians have been brewing their own pine-flavored varieties for generations. Yet it wasn't until the early 2000s that these evergreen spirits finally made their way to America — 2005 in particular seems to be the magic year. Call it good market research or just good timing, but at least three major pine spirits made their U.S. debut that year.\u003c/p>\n\u003cp>Any earlier and it's likely that pine liqueurs might have swiftly been forgotten. Pushing against the sweet excesses and cocktail-mixing flair of 1980s and '90s bar culture (and drinks with names like the \"slippery nipple\"), bartenders began reviving Prohibition Era classics like the Manhattan, Martini and Negroni — all spirits-heavy drinks light on mixers and sugar. As this renaissance started to take off, bartenders became open to even more daring spirits and flavors that would help their menus stand out—and there are few flavors more distinctive to Americans than pine.\u003c/p>\n\u003cp>Zirbenz, a red-hued Alpine liqueur made from the fresh fruit of the Arolla Stone Pine, has been distilled by Austria's \u003ca href=\"http://www.alpenz.com/images/downloads/Zirbenz%20USA%20fact%20sheet.pdf\">Josef Hofer family\u003c/a> in Styria since the late 1700s. Reaching this evergreen is no easy task. It grows at altitudes of roughly 4,000 to 8,000 feet, right up to the alpine tree line, after which conditions become too harsh. Though Zirbenz is often enjoyed in the winter, the mountaineers who pick the fruit harvest it when it ripens in early July.\u003c/p>\n\u003cp>Oregon's \u003ca href=\"http://www.clearcreekdistillery.com/\">Clear Creek Distillery\u003c/a> also harvests the buds for their \u003ca href=\"http://www.clearcreekdistillery.com/products/clear-brandies/\">Douglas Fir Eau de Vie\u003c/a> when they're at peak freshness — early spring in the Pacific Northwest. In the 1990s, founder Steve McCarthy recalled the various pine spirits he'd tried in Europe and how he wanted to bring one to the United States.\u003c/p>\n\u003cfigure id=\"attachment_114558\" class=\"wp-caption aligncenter\" style=\"max-width: 2400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554.jpg\" alt=\"The Douglas Fir Brandy by Clear Creek Distillery in Portland, Oregon, was created after founder Steve McCarthy recalled the various pine spirits he'd tried in Europe.\" width=\"2400\" height=\"1350\" class=\"size-full wp-image-114558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554.jpg 2400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pine2_wide-49e0b798cd7e833589f31c7be8098935860bc554-520x293.jpg 520w\" sizes=\"(max-width: 2400px) 100vw, 2400px\">\u003cfigcaption class=\"wp-caption-text\">The Douglas Fir Brandy by Clear Creek Distillery in Portland, Oregon, was created after founder Steve McCarthy recalled the various pine spirits he'd tried in Europe. \u003ccite>( Courtesy of Casey Campbell Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was by far the most difficult of all our products to make because it's not just 'crush, ferment, distill,'\" says Jeanine Racht, Clear Creek's national sales manager. Douglas Fir buds didn't have enough sugar in them for fermentation, so McCarthy turned to distillation. He soon got the flavor right but he wanted the liqueur to be green—with no added dye.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Solving the puzzle was like a hobby for Steve,\" Racht explains. By the time McCarthy was ready to send the Eau de Vie to market, 12 years had elapsed. In purely economic terms, the product shouldn't exist. \"A lot of money went into it,\" Racht says.\u003c/p>\n\u003cp>Unlike many spirits-loving animals—birds, butterflies, and Carribbean monkeys—humans are the MacGyvers of alcohol. The first evidence of a human-created \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC539767/\">\"drink\"\u003c/a> is a honey, rice and grape mixture that dates back to 7000–6600 B.C. Since then, humans have been experimenting to try to turn plants and crops – from bananas to wormwood — into some type of intoxicant.\u003c/p>\n\u003cp>In the Mediterranean, \u003ca href=\"http://www.gummastic.gr/en/\">mastiha\u003c/a>, the resin from the mastic tree, has been used for cooking, chewing and drinking for centuries. Mastic is an evergreen, though it has leaves instead of needles and bears little resemblance to northern pine trees. When crushed, the resin releases a flavor reminiscent of pine or cedar. For more than 3,000 years, people on the Greek island of Chios have been gathering the resin, which is also called the \"tears of Chios.\" The tree is scored and the dried crystals are collected and cleaned. It's a painstaking process that happens once a year at the end of the summer. Today, one company, Skinos, makes the liqueur commercially. Though the product is sold in more than 20 countries, the United States is the biggest buyer.\u003c/p>\n\u003cp>Because alcohol isn't exactly a health food, pine's beneficial effects are downplayed in the marketing of spirits. But \u003ca href=\"https://dramapothecary.com/\">Dram Apothecary\u003c/a>, based in Colorado, makes an evergreen syrup from local trees which can be used for both alcoholic and non-alcoholic beverages. It's high in vitamin C and is often used as an herbal remedy for colds or coughs.\u003c/p>\n\u003cp>Yet, Dram founder Shae Whitney says, not all evergreen trees are alike. People who want to make their own pine syrup often turn toward Colorado's local pine tree, the Ponderosa. \"It's toxic,\" says Whitney, adding that on social media she's had to talk a few people out of making Ponderosa pine syrup. \"Trees are difficult to identify at different altitudes,\" she explains. She purchased a Colorado tree guide on early outings to make sure her team was harvesting from the right kind of tree.\u003c/p>\n\u003cp>Spiky pine needles may not have been humanity's first choice for a spirit, but it's no surprise that at some point in history, someone walked into the snowy woods with a hankering for a stiff drink and noticed that there was exactly one plant still alive.\u003c/p>\n\u003cp>\u003ca href=\"http://www.twitter.com/tkdano\">Tove K. Danovich\u003c/a> \u003cem>is a journalist based in Portland, Ore\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cheering Or Mourning Election Results? Mail-Order Cocktails Head Your Way",
"title": "Cheering Or Mourning Election Results? Mail-Order Cocktails Head Your Way",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Drowning your sorrows or celebrating last night's election results with booze? If fancy mixed drinks are your tipple of choice, there's no need to leave the house to imbibe. Craft cocktails are now coming to your mailbox.\u003c/p>\n\u003cp>As meal kits have gained market share — Technomic, a food consulting firm, estimates that the market for meal kit subscriptions will grow up to a total market of $5 billion by 2025 — cocktail subscription boxes have followed.\u003c/p>\n\u003cp>The concepts are similar: Just as companies like Blue Apron (which supports NPR) curate all of the ingredients for make-at-home meals, new players like SaloonBox, \u003ca href=\"https://www.cocktailcourier.com/\">Cocktail Courier\u003c/a> and \u003ca href=\"https://www.craftedtaste.com/\">Crafted Taste\u003c/a> are assembling and shipping subscription kits containing all of the ingredients for craft cocktails straight to your door.\u003c/p>\n\u003cp>\"Mixology is intimidating,\" says Samantha Spector, founder and CEO of \u003ca href=\"https://saloonbox.com/\">SaloonBox\u003c/a>, a San Francisco-based service that launched in 2015. \"People love the idea of making craft cocktails but don't think it's something they can do at home.\"\u003c/p>\n\u003cp>These craft cocktail subscription startups are working to change that.\u003c/p>\n\u003cfigure id=\"attachment_113624\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg\">\u003cimg class=\"size-full wp-image-113624\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg\" alt=\""We're not just sending a bunch of ingredients and a recipe," explains founder and CEO of Crafted Taste, Kat Rudberg. "We want our subscribers to get a cocktail education."To that end, its kits feature recipes for drinks ranging from classic to creative and information on bartending techniques.\" width=\"1996\" height=\"1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-520x347.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"We're not just sending a bunch of ingredients and a recipe,\" explains founder and CEO of Crafted Taste, Kat Rudberg. \"We want our subscribers to get a cocktail education.\"To that end, its kits feature recipes for drinks ranging from classic to creative and information on bartending techniques. \u003ccite>(Kelley Jordan Photography/Crafted Taste)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alexandra Sklansky, spokesperson for the American Craft Spirits Association, calls subscription kits \"a natural extension of the craft cocktail movement.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The kits, she believes, appeal to fans of artisan spirits and the maker movement. And, because sales of sample-size bottles are rare and spirits tastings are, in some states, illegal, cocktail subscription kits allow tipplers to discover new drinks and small batch brands without splashing out for a big bottle of unfamiliar booze.\u003c/p>\n\u003cp>\"It's all about creativity and experimentation,\" Sklansky says.\u003c/p>\n\u003cp>The same can be said for the creation of cocktail kits.\u003c/p>\n\u003cp>Each subscription service has a different take on the model. Some, like SaloonBox and Cocktail Courier, deliver mini bottles of alcohol — just enough to make the featured recipe. Others, like Crafted Taste, ship craft cocktail ingredients with full-sized bottles of spirits to help subscribers build their bars.\u003c/p>\n\u003cp>The fees range from $50 for ingredients to make up to four cocktails, to $185 per month for full-sized bottles of premium alcohol and mixers.\u003c/p>\n\u003cfigure id=\"attachment_113625\" class=\"wp-caption aligncenter\" style=\"max-width: 2650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg\">\u003cimg class=\"size-full wp-image-113625\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg\" alt=\"A margarita kit from Cocktail Courier.\" width=\"2650\" height=\"1878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg 2650w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-960x680.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-520x369.jpg 520w\" sizes=\"(max-width: 2650px) 100vw, 2650px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A margarita kit from Cocktail Courier. \u003ccite>(Jeff Schear/Cocktail Courier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For subscribers, the kits are about more than the fixings for creative cocktails.\u003c/p>\n\u003cp>\"We're not just sending a bunch of ingredients and a recipe,\" explains Kat Rudberg, founder and CEO of Crafted Taste. \"We want our subscribers to get a cocktail education.\"\u003c/p>\n\u003cp>To that end, Crafted Taste's kits feature recipes for drinks ranging from classic to creative. Past kits have included Classic Mojito and Just Beet It, a cocktail made with vodka, beet and carrot shrub and ginger syrup. There's also information on bartending techniques, including the reasons some drinks are shaken, not stirred and when a drink should be poured through a strainer.\u003c/p>\n\u003cp>While \"ecommerce for alcohol is on fire,\" according to Scott Goldman, co-founder of Cocktail Courier, selling craft cocktail subscription kits is complicated.\u003c/p>\n\u003cp>It's illegal to ship alcohol to 14 states: Alaska, Alabama, Arkansas, Delaware, Hawaii, Kentucky, Mississippi, North Dakota, New Hampshire, Oklahoma, Pennsylvania, Rhode Island, South Dakota and Utah. Creative companies get around the restrictions in these \"controlled states\" by offering lower-priced kits with all of the ingredients except alcohol.\u003c/p>\n\u003cp>Even in states where alcohol deliveries are permitted, companies still cannot sell or ship direct-to-consumer and must, instead, partner with licensed liquor retailers that handle fulfillment.\u003c/p>\n\u003cp>Despite the challenges, Rudberg says, \"the market is out there. We've seen a lot of competitors come in, because the cocktail renaissance is going strong.\"\u003c/p>\n\u003cp>The market for make-at-home cocktail kits might be strong, but Goldman is confident that the subscription services will not keep people from going out for drinks.\u003c/p>\n\u003cp>\"There is nothing like the experience of going to a bar and ordering a cocktail. The atmosphere and the conversation with the bartender can't be re-created at home,\" he says. But \"people are always going to drink at home and, when they do, we want them to drink well.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming. Copyright 2016 \u003ca href=\"//www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Drowning your sorrows or celebrating last night's election results with booze? If fancy mixed drinks are your tipple of choice, there's no need to leave the house to imbibe. Craft cocktails are now coming to your mailbox.\u003c/p>\n\u003cp>As meal kits have gained market share — Technomic, a food consulting firm, estimates that the market for meal kit subscriptions will grow up to a total market of $5 billion by 2025 — cocktail subscription boxes have followed.\u003c/p>\n\u003cp>The concepts are similar: Just as companies like Blue Apron (which supports NPR) curate all of the ingredients for make-at-home meals, new players like SaloonBox, \u003ca href=\"https://www.cocktailcourier.com/\">Cocktail Courier\u003c/a> and \u003ca href=\"https://www.craftedtaste.com/\">Crafted Taste\u003c/a> are assembling and shipping subscription kits containing all of the ingredients for craft cocktails straight to your door.\u003c/p>\n\u003cp>\"Mixology is intimidating,\" says Samantha Spector, founder and CEO of \u003ca href=\"https://saloonbox.com/\">SaloonBox\u003c/a>, a San Francisco-based service that launched in 2015. \"People love the idea of making craft cocktails but don't think it's something they can do at home.\"\u003c/p>\n\u003cp>These craft cocktail subscription startups are working to change that.\u003c/p>\n\u003cfigure id=\"attachment_113624\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg\">\u003cimg class=\"size-full wp-image-113624\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg\" alt=\""We're not just sending a bunch of ingredients and a recipe," explains founder and CEO of Crafted Taste, Kat Rudberg. "We want our subscribers to get a cocktail education."To that end, its kits feature recipes for drinks ranging from classic to creative and information on bartending techniques.\" width=\"1996\" height=\"1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-520x347.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"We're not just sending a bunch of ingredients and a recipe,\" explains founder and CEO of Crafted Taste, Kat Rudberg. \"We want our subscribers to get a cocktail education.\"To that end, its kits feature recipes for drinks ranging from classic to creative and information on bartending techniques. \u003ccite>(Kelley Jordan Photography/Crafted Taste)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alexandra Sklansky, spokesperson for the American Craft Spirits Association, calls subscription kits \"a natural extension of the craft cocktail movement.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The kits, she believes, appeal to fans of artisan spirits and the maker movement. And, because sales of sample-size bottles are rare and spirits tastings are, in some states, illegal, cocktail subscription kits allow tipplers to discover new drinks and small batch brands without splashing out for a big bottle of unfamiliar booze.\u003c/p>\n\u003cp>\"It's all about creativity and experimentation,\" Sklansky says.\u003c/p>\n\u003cp>The same can be said for the creation of cocktail kits.\u003c/p>\n\u003cp>Each subscription service has a different take on the model. Some, like SaloonBox and Cocktail Courier, deliver mini bottles of alcohol — just enough to make the featured recipe. Others, like Crafted Taste, ship craft cocktail ingredients with full-sized bottles of spirits to help subscribers build their bars.\u003c/p>\n\u003cp>The fees range from $50 for ingredients to make up to four cocktails, to $185 per month for full-sized bottles of premium alcohol and mixers.\u003c/p>\n\u003cfigure id=\"attachment_113625\" class=\"wp-caption aligncenter\" style=\"max-width: 2650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg\">\u003cimg class=\"size-full wp-image-113625\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg\" alt=\"A margarita kit from Cocktail Courier.\" width=\"2650\" height=\"1878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg 2650w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-960x680.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-520x369.jpg 520w\" sizes=\"(max-width: 2650px) 100vw, 2650px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A margarita kit from Cocktail Courier. \u003ccite>(Jeff Schear/Cocktail Courier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For subscribers, the kits are about more than the fixings for creative cocktails.\u003c/p>\n\u003cp>\"We're not just sending a bunch of ingredients and a recipe,\" explains Kat Rudberg, founder and CEO of Crafted Taste. \"We want our subscribers to get a cocktail education.\"\u003c/p>\n\u003cp>To that end, Crafted Taste's kits feature recipes for drinks ranging from classic to creative. Past kits have included Classic Mojito and Just Beet It, a cocktail made with vodka, beet and carrot shrub and ginger syrup. There's also information on bartending techniques, including the reasons some drinks are shaken, not stirred and when a drink should be poured through a strainer.\u003c/p>\n\u003cp>While \"ecommerce for alcohol is on fire,\" according to Scott Goldman, co-founder of Cocktail Courier, selling craft cocktail subscription kits is complicated.\u003c/p>\n\u003cp>It's illegal to ship alcohol to 14 states: Alaska, Alabama, Arkansas, Delaware, Hawaii, Kentucky, Mississippi, North Dakota, New Hampshire, Oklahoma, Pennsylvania, Rhode Island, South Dakota and Utah. Creative companies get around the restrictions in these \"controlled states\" by offering lower-priced kits with all of the ingredients except alcohol.\u003c/p>\n\u003cp>Even in states where alcohol deliveries are permitted, companies still cannot sell or ship direct-to-consumer and must, instead, partner with licensed liquor retailers that handle fulfillment.\u003c/p>\n\u003cp>Despite the challenges, Rudberg says, \"the market is out there. We've seen a lot of competitors come in, because the cocktail renaissance is going strong.\"\u003c/p>\n\u003cp>The market for make-at-home cocktail kits might be strong, but Goldman is confident that the subscription services will not keep people from going out for drinks.\u003c/p>\n\u003cp>\"There is nothing like the experience of going to a bar and ordering a cocktail. The atmosphere and the conversation with the bartender can't be re-created at home,\" he says. But \"people are always going to drink at home and, when they do, we want them to drink well.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming. Copyright 2016 \u003ca href=\"//www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Treats (adults only): Eyeball Jell-O Shots",
"title": "Halloween Treats (adults only): Eyeball Jell-O Shots",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Want to simultaneously impress and completely disgust your guests at your next Halloween bash? I’m pretty certain these eyeballs will do the trick. They honestly do take a bit of work and planning, but the end result is so spectacular that it’s worth it! I mean, Jell-O shots are always fun at a late-night gathering, but these just take it to the next level. The texture is, well, let’s just say alarmingly realistic for what you are about to pop into your mouth.\u003c/p>\n\u003cp>To make these, you’ll need to purchase a \u003ca href=\"https://www.amazon.com/Freshware-SM-100RD-15-Cavity-Silicone-Chocolate/dp/B004GJ9ARU/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1476114095&sr=1-1\" target=\"_blank\" rel=\"noopener\">15-cavity mini half sphere mold\u003c/a>. I’d also recommend getting the 1-ounce plastic cups made specifically for Jell-O shots, as these are the perfect size for the eyeballs.\u003c/p>\n\u003cp>The first step is to mold the eyeball whites (made white by using plain gelatin and sweetened condensed milk, mixed with a bunch of vodka of course) and let them set, and then to do the same with the cups. Once those are set, you can just pop the eyeballs out of the mold and gently place them on the set Jell-O in the cups.\u003c/p>\n\u003cp>To paint the irises and pupils, I used gel food coloring and a small, thin, sturdy paintbrush (be sure to use one that is clean and hasn’t been used for painting – best to purchase a cheap new one for this purpose). You can paint the irises any color you like. I like blue so there you go. For the pupils I used red, because on top of the blue it ended up nice and dark. And for the bloodshot eye effect, I used a toothpick dipped into the red food coloring, and then just drew them on.\u003c/p>\n\u003cp>And for those who don’t drink, or want to gross out your kids – you can easily make these non-alcoholic! Just swap out the vodka for water. It’s that easy!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/IgRziKu_g0U\u003c/p>\n\u003ch2>Recipe: Eyeball Jell-O Shots\u003c/h2>\n\u003cp>\u003cem>Makes about 15 shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the eyeballs:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>15-cavity silicone mini half sphere mold\u003c/li>\n\u003cli>Canola oil cooking spray\u003c/li>\n\u003cli>½ cup vodka\u003c/li>\n\u003cli>1 envelope unflavored powdered gelatin (such as Knox brand)\u003c/li>\n\u003cli>½ cup boiling water\u003c/li>\n\u003cli>5 oz sweetened condensed milk\u003c/li>\n\u003cli>A few drops lemon extract (optional)\u003c/li>\n\u003cli>Red, green, blue and/or black food coloring\u003c/li>\n\u003cli>Thin, clean paintbrush and toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the cups:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 3-oz box strawberry or cherry gelatin\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>1/2 cup cold vodka mixed with 1/2 cup cold water\u003c/li>\n\u003cli>15 1-ounce plastic cups or shot glasses\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112804\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients.jpg\" alt=\"Eyeball Jell-O Shots ingredients\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eyeball Jell-O Shots ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the eyeballs:\u003c/strong> Lightly spray the mold with the cooking spray, wiping out any excess oil. In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract, if using. Divide between the molds, then refrigerate until firm. (You may have a tiny bit more than you need, in which case you can discard it or add it to an extra plastic cup.)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg\" alt=\"In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112811\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold4.jpg\" alt=\"Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold.jpg\" alt=\"Divide between the molds, then refrigerate until firm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the molds, then refrigerate until firm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the cups:\u003c/strong> In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112814\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-red.jpg\" alt=\"In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112802\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-pouring1.jpg\" alt=\"Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>To finish, top each cup of red gelatin with an eyeball. Paint an iris and pupil on each white eyeball using the paintbrush. Draw bloodshot eyes with a toothpick using the red food coloring. Place on a serving tray and refrigerate until ready to serve.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112803\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-balls.jpg\" alt=\"To finish, top each cup of red gelatin with an eyeball.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To finish, top each cup of red gelatin with an eyeball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting3.jpg\" alt=\"Paint an iris and pupil on each white eyeball using the paintbrush.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paint an iris and pupil on each white eyeball using the paintbrush. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting2.jpg\" alt=\"Draw bloodshot eyes with a toothpick using the red food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Draw bloodshot eyes with a toothpick using the red food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-final1.jpg\" alt=\"Place on a serving tray and refrigerate until ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a serving tray and refrigerate until ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "112659 http://ww2.kqed.org/bayareabites/?p=112659",
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"excerpt": "Disgust and delight your (adult) guests at your next Halloween bash with these wiggly squiggly vodka-spiked Jell-O shots.",
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"description": "Disgust and delight your (adult) guests at your next Halloween bash with these wiggly squiggly vodka-spiked Jell-O shots.",
"title": "Halloween Treats (adults only): Eyeball Jell-O Shots | KQED",
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"headline": "Halloween Treats (adults only): Eyeball Jell-O Shots",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Want to simultaneously impress and completely disgust your guests at your next Halloween bash? I’m pretty certain these eyeballs will do the trick. They honestly do take a bit of work and planning, but the end result is so spectacular that it’s worth it! I mean, Jell-O shots are always fun at a late-night gathering, but these just take it to the next level. The texture is, well, let’s just say alarmingly realistic for what you are about to pop into your mouth.\u003c/p>\n\u003cp>To make these, you’ll need to purchase a \u003ca href=\"https://www.amazon.com/Freshware-SM-100RD-15-Cavity-Silicone-Chocolate/dp/B004GJ9ARU/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1476114095&sr=1-1\" target=\"_blank\" rel=\"noopener\">15-cavity mini half sphere mold\u003c/a>. I’d also recommend getting the 1-ounce plastic cups made specifically for Jell-O shots, as these are the perfect size for the eyeballs.\u003c/p>\n\u003cp>The first step is to mold the eyeball whites (made white by using plain gelatin and sweetened condensed milk, mixed with a bunch of vodka of course) and let them set, and then to do the same with the cups. Once those are set, you can just pop the eyeballs out of the mold and gently place them on the set Jell-O in the cups.\u003c/p>\n\u003cp>To paint the irises and pupils, I used gel food coloring and a small, thin, sturdy paintbrush (be sure to use one that is clean and hasn’t been used for painting – best to purchase a cheap new one for this purpose). You can paint the irises any color you like. I like blue so there you go. For the pupils I used red, because on top of the blue it ended up nice and dark. And for the bloodshot eye effect, I used a toothpick dipped into the red food coloring, and then just drew them on.\u003c/p>\n\u003cp>And for those who don’t drink, or want to gross out your kids – you can easily make these non-alcoholic! Just swap out the vodka for water. It’s that easy!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\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/IgRziKu_g0U'\n title='//www.youtube.com/embed/IgRziKu_g0U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>Recipe: Eyeball Jell-O Shots\u003c/h2>\n\u003cp>\u003cem>Makes about 15 shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the eyeballs:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>15-cavity silicone mini half sphere mold\u003c/li>\n\u003cli>Canola oil cooking spray\u003c/li>\n\u003cli>½ cup vodka\u003c/li>\n\u003cli>1 envelope unflavored powdered gelatin (such as Knox brand)\u003c/li>\n\u003cli>½ cup boiling water\u003c/li>\n\u003cli>5 oz sweetened condensed milk\u003c/li>\n\u003cli>A few drops lemon extract (optional)\u003c/li>\n\u003cli>Red, green, blue and/or black food coloring\u003c/li>\n\u003cli>Thin, clean paintbrush and toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the cups:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 3-oz box strawberry or cherry gelatin\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>1/2 cup cold vodka mixed with 1/2 cup cold water\u003c/li>\n\u003cli>15 1-ounce plastic cups or shot glasses\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112804\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients.jpg\" alt=\"Eyeball Jell-O Shots ingredients\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eyeball Jell-O Shots ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the eyeballs:\u003c/strong> Lightly spray the mold with the cooking spray, wiping out any excess oil. In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract, if using. Divide between the molds, then refrigerate until firm. (You may have a tiny bit more than you need, in which case you can discard it or add it to an extra plastic cup.)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg\" alt=\"In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112811\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold4.jpg\" alt=\"Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold.jpg\" alt=\"Divide between the molds, then refrigerate until firm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the molds, then refrigerate until firm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the cups:\u003c/strong> In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112814\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-red.jpg\" alt=\"In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112802\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-pouring1.jpg\" alt=\"Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>To finish, top each cup of red gelatin with an eyeball. Paint an iris and pupil on each white eyeball using the paintbrush. Draw bloodshot eyes with a toothpick using the red food coloring. Place on a serving tray and refrigerate until ready to serve.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112803\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-balls.jpg\" alt=\"To finish, top each cup of red gelatin with an eyeball.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To finish, top each cup of red gelatin with an eyeball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting3.jpg\" alt=\"Paint an iris and pupil on each white eyeball using the paintbrush.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paint an iris and pupil on each white eyeball using the paintbrush. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting2.jpg\" alt=\"Draw bloodshot eyes with a toothpick using the red food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Draw bloodshot eyes with a toothpick using the red food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-final1.jpg\" alt=\"Place on a serving tray and refrigerate until ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a serving tray and refrigerate until ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Gin: Yes, You Can Make It Without a Still",
"title": "DIY Gin: Yes, You Can Make It Without a Still",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Making homemade spirits sounds like an impossible task, given the equipment and jumps through regulatory hoops needed to produce a mere ounce of the stuff. And yes, DIYing your way to a fine rye whiskey without a distillery set-up at your fingertips is a fool’s errand. However, one only needs to look to the legal definition of one of summer’s best liquors — gin — to see that there is one option in reach.\u003c/p>\n\u003cp>Gin, by definition, is “a spirit that derives its predominant flavor from juniper berries.” (Thanks \u003ca href=\"https://en.wikipedia.org/wiki/Gin\" target=\"_blank\">Wikipedia\u003c/a>!) That’s it. There are some subcategories, the most common of which is “distilled gin,” which is produced by redistilling very strong alcohol in the presence of juniper berries and other, often proprietary botanicals. This is most of what you’ll find at your neighborhood liquor store. (There’s also London gin, genever and a few others.) But, technically, gin of the non-distilled sort (aka compound gin) can easily be made at home by infusing a neutral spirit with juniper and whatever else you want your gin to taste like. As long as it mainly tastes like juniper, it’s still (but not distilled) gin!\u003c/p>\n\u003cp>The only real catch is that infused gin will take on the color of whatever it is that you stick in there, so it will turn out looking more like a light-colored whiskey than a bottle of Bombay. But we’re not after appearances here, just delicious, delicious gin.\u003c/p>\n\u003cfigure id=\"attachment_110772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/vodka-2_.jpg\" alt=\"Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-110772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To start, head to your neighborhood liquor store and pick up a decent bottle of vodka. Some DIY gin recipes call for a high-proof grain alcohol because such spirits will extract flavors at a higher rate. However, you’d likely want to dilute the final product with a better-tasting, lower proof vodka afterward (high-proof alcohol simply tastes \u003cem>bad\u003c/em>), which just seems like a waste of money, time and effort to me. So I like to start with something I’d drink on its own, but won’t break the bank.\u003c/p>\n\u003cfigure id=\"attachment_110767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/juniper-2_.jpg\" alt=\"Dried juniper berries.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-110767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1440x928.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1180x760.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-960x619.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, pick out your botanicals. Obviously, you will need juniper berries, which aren’t terribly difficult to find. Bay Area spice company Spicely carries them, and you can find Spicely products in most grocery stores these days. Or you can order them online through \u003ca href=\"http://www.spicely.com/products/organic-juniper-berries\" target=\"_blank\">Spicely\u003c/a> or companies like \u003ca href=\"https://www.mountainroseherbs.com/products/juniper-berry/profile\" target=\"_blank\">Mountain Rose Herbs\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_110764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/crushed-coriander-2_.jpg\" alt=\"Crush spices in a mortar and pestle to help release their flavors.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crush spices in a mortar and pestle to help release their flavors. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with juniper, I like the build the backbone of my DIY gin with floral spices like cardamom, coriander and star anise. These I gently crush in a mortar and pestle to release their flavors.\u003c/p>\n\u003cfigure id=\"attachment_110769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/orange-2_.jpg\" alt=\"Dried orange slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried orange slices. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/peels-1_.jpg\" alt=\"Fresh lemon and grapefruit peels.\" width=\"1920\" height=\"1379\" class=\"size-full wp-image-110770\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1440x1034.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1180x848.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-960x690.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh lemon and grapefruit peels. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I really like citrusy gin (it works especially well in a gin and tonic), so I add a trio of citrus peels — lemon, grapefruit, and orange. Dried orange peels are especially nice to add because they have more concentrated bitterness. You can find dried oranges at Berkeley Bowl (remove the fruity center before using them in the infusion), or you can purchase dried orange peels at an herb shop like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> or \u003ca href=\"https://www.mountainroseherbs.com/products/orange-peel/profile\" target=\"_blank\">online\u003c/a>. Dried lemon and grapefruit are harder to source, so I just use a couple of strips of fresh peel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feel free to play around with your own flavors. Fans of more herbaceous gins like those from \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George\u003c/a> may want to play around with adding things like Douglas fir tips to the mix. Other common (and relatively easy-to-find) additions include licorice root, cinnamon, lime peel, saffron, grains of paradise, cassia bark and nutmeg. Whatever you choose, start small. You really don’t need a high volume of infusion ingredients to produce a well-flavored gin. You can always add more of a specific ingredient later.\u003c/p>\n\u003cfigure id=\"attachment_110768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mix-in-jar-1_.jpg\" alt=\"Combine everything in a large glass jar and let it sit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine everything in a large glass jar and let it sit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered all of your ingredients, the (not very) hard part is over. Decant the vodka into a large glass jar and add all of your flavoring ingredients. Save the vodka bottle to use for storage later. Cover the jar with the lid and let the whole thing sit for about a week and a half. (This is actually the hardest part.)\u003c/p>\n\u003cp>While you’re waiting, consider making a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">homemade tonic water\u003c/a> to drink with your homemade gin. Actually, don’t consider it, just do it.\u003c/p>\n\u003cfigure id=\"attachment_110771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/steeped-vodka-1_.jpg\" alt=\"The fully-steeped mixture will be brown. That’s okay.\" width=\"1920\" height=\"2594\" class=\"size-full wp-image-110771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-800x1081.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-768x1038.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1440x1946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully-steeped mixture will be brown. That’s okay. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After about 10 to 12 days, taste your gin infusion. It should taste bright and juniper-y with a hint of citrus. Strain the mix through a cheesecloth-lined strainer set over a large bowl (preferably with a spout for easier bottling). Press on the solids to extract any extra gin goodness and then toss them out.\u003c/p>\n\u003cp>Your gin is finished! Transfer it back into the vodka bottle, and re-label it as gin in case you forget that you’ve magically transformed vodka into its much better tasting cousin.\u003c/p>\n\u003cp>Make a gin and tonic or two and sip on the porch.\u003c/p>\n\u003cfigure id=\"attachment_110766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/in-bottle.jpg\" alt=\"Homemade gin.\" width=\"1920\" height=\"2289\" class=\"size-full wp-image-110766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-768x916.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1440x1717.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1180x1407.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-960x1145.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Gin\u003c/h2>\n\u003cp>\u003cem>Makes 1 (750 ml) bottle\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Many DIY gin recipes call for grain alcohol or cheap vodka. I prefer to use something that’s actually drinkable on its own. You’ll need to steep it longer than you would using a higher-proof spirit, but the flavor benefits are totally worth it. You can find juniper berries through Spicely, which is sold at stores like Berkeley Bowl and Whole Foods. Dried oranges are also available at Berkeley Bowl. If you can’t find them, you can substitute 2 (4-inch) orange peels.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon coriander seeds\u003c/li>\n\u003cli>1 cardamom pod\u003c/li>\n\u003cli>1 star anise pod\u003c/li>\n\u003cli>1 dried orange round\u003c/li>\n\u003cli>1 (750 ml) bottle vodka\u003c/li>\n\u003cli>2 (4-inch) grapefruit peels\u003c/li>\n\u003cli>2 (3-inch) lemon peels\u003c/li>\n\u003cli>2 tablespoons juniper berries\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a mortar and pestle or spice grinder, crush the coriander seeds, cardamom, and star anise. Transfer to a large glass jar.\u003c/li>\n\u003cli>Remove the fruity center from the dried orange round. Place the peel in the jar with the spices.\u003c/li>\n\u003cli>Add the vodka (save the bottle), grapefruit peels, lemon peels, and juniper berries. Cover the jar with a lid and let steep until fully flavored, 10 to 12 days. The gin will be light brown. That’s perfectly okay.\u003c/li>\n\u003cli>Line a fine-mesh strainer with cheesecloth and set over a large bowl with a spout. Strain the gin mixture through the cheesecloth, pressing on the solids to extract any extra liquid. Discard solids.\u003c/li>\n\u003cli>Pour the strained gin back into the vodka bottle for storage.\u003c/li>\n\u003cli>The gin is now ready to use in cocktails. I recommend a simple gin and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">tonic\u003c/a>.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Ever wondered if you could DIY your own spirits without purchasing a still and an ABC license? The answer is yes, as long as you choose the right spirit — gin. Kate Williams will show you how.",
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"description": "Ever wondered if you could DIY your own spirits without purchasing a still and an ABC license? The answer is yes, as long as you choose the right spirit — gin. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making homemade spirits sounds like an impossible task, given the equipment and jumps through regulatory hoops needed to produce a mere ounce of the stuff. And yes, DIYing your way to a fine rye whiskey without a distillery set-up at your fingertips is a fool’s errand. However, one only needs to look to the legal definition of one of summer’s best liquors — gin — to see that there is one option in reach.\u003c/p>\n\u003cp>Gin, by definition, is “a spirit that derives its predominant flavor from juniper berries.” (Thanks \u003ca href=\"https://en.wikipedia.org/wiki/Gin\" target=\"_blank\">Wikipedia\u003c/a>!) That’s it. There are some subcategories, the most common of which is “distilled gin,” which is produced by redistilling very strong alcohol in the presence of juniper berries and other, often proprietary botanicals. This is most of what you’ll find at your neighborhood liquor store. (There’s also London gin, genever and a few others.) But, technically, gin of the non-distilled sort (aka compound gin) can easily be made at home by infusing a neutral spirit with juniper and whatever else you want your gin to taste like. As long as it mainly tastes like juniper, it’s still (but not distilled) gin!\u003c/p>\n\u003cp>The only real catch is that infused gin will take on the color of whatever it is that you stick in there, so it will turn out looking more like a light-colored whiskey than a bottle of Bombay. But we’re not after appearances here, just delicious, delicious gin.\u003c/p>\n\u003cfigure id=\"attachment_110772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/vodka-2_.jpg\" alt=\"Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-110772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To start, head to your neighborhood liquor store and pick up a decent bottle of vodka. Some DIY gin recipes call for a high-proof grain alcohol because such spirits will extract flavors at a higher rate. However, you’d likely want to dilute the final product with a better-tasting, lower proof vodka afterward (high-proof alcohol simply tastes \u003cem>bad\u003c/em>), which just seems like a waste of money, time and effort to me. So I like to start with something I’d drink on its own, but won’t break the bank.\u003c/p>\n\u003cfigure id=\"attachment_110767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/juniper-2_.jpg\" alt=\"Dried juniper berries.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-110767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1440x928.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1180x760.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-960x619.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, pick out your botanicals. Obviously, you will need juniper berries, which aren’t terribly difficult to find. Bay Area spice company Spicely carries them, and you can find Spicely products in most grocery stores these days. Or you can order them online through \u003ca href=\"http://www.spicely.com/products/organic-juniper-berries\" target=\"_blank\">Spicely\u003c/a> or companies like \u003ca href=\"https://www.mountainroseherbs.com/products/juniper-berry/profile\" target=\"_blank\">Mountain Rose Herbs\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_110764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/crushed-coriander-2_.jpg\" alt=\"Crush spices in a mortar and pestle to help release their flavors.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crush spices in a mortar and pestle to help release their flavors. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with juniper, I like the build the backbone of my DIY gin with floral spices like cardamom, coriander and star anise. These I gently crush in a mortar and pestle to release their flavors.\u003c/p>\n\u003cfigure id=\"attachment_110769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/orange-2_.jpg\" alt=\"Dried orange slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried orange slices. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/peels-1_.jpg\" alt=\"Fresh lemon and grapefruit peels.\" width=\"1920\" height=\"1379\" class=\"size-full wp-image-110770\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1440x1034.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1180x848.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-960x690.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh lemon and grapefruit peels. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I really like citrusy gin (it works especially well in a gin and tonic), so I add a trio of citrus peels — lemon, grapefruit, and orange. Dried orange peels are especially nice to add because they have more concentrated bitterness. You can find dried oranges at Berkeley Bowl (remove the fruity center before using them in the infusion), or you can purchase dried orange peels at an herb shop like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> or \u003ca href=\"https://www.mountainroseherbs.com/products/orange-peel/profile\" target=\"_blank\">online\u003c/a>. Dried lemon and grapefruit are harder to source, so I just use a couple of strips of fresh peel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Feel free to play around with your own flavors. Fans of more herbaceous gins like those from \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George\u003c/a> may want to play around with adding things like Douglas fir tips to the mix. Other common (and relatively easy-to-find) additions include licorice root, cinnamon, lime peel, saffron, grains of paradise, cassia bark and nutmeg. Whatever you choose, start small. You really don’t need a high volume of infusion ingredients to produce a well-flavored gin. You can always add more of a specific ingredient later.\u003c/p>\n\u003cfigure id=\"attachment_110768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mix-in-jar-1_.jpg\" alt=\"Combine everything in a large glass jar and let it sit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine everything in a large glass jar and let it sit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered all of your ingredients, the (not very) hard part is over. Decant the vodka into a large glass jar and add all of your flavoring ingredients. Save the vodka bottle to use for storage later. Cover the jar with the lid and let the whole thing sit for about a week and a half. (This is actually the hardest part.)\u003c/p>\n\u003cp>While you’re waiting, consider making a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">homemade tonic water\u003c/a> to drink with your homemade gin. Actually, don’t consider it, just do it.\u003c/p>\n\u003cfigure id=\"attachment_110771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/steeped-vodka-1_.jpg\" alt=\"The fully-steeped mixture will be brown. That’s okay.\" width=\"1920\" height=\"2594\" class=\"size-full wp-image-110771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-800x1081.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-768x1038.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1440x1946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully-steeped mixture will be brown. That’s okay. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After about 10 to 12 days, taste your gin infusion. It should taste bright and juniper-y with a hint of citrus. Strain the mix through a cheesecloth-lined strainer set over a large bowl (preferably with a spout for easier bottling). Press on the solids to extract any extra gin goodness and then toss them out.\u003c/p>\n\u003cp>Your gin is finished! Transfer it back into the vodka bottle, and re-label it as gin in case you forget that you’ve magically transformed vodka into its much better tasting cousin.\u003c/p>\n\u003cp>Make a gin and tonic or two and sip on the porch.\u003c/p>\n\u003cfigure id=\"attachment_110766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/in-bottle.jpg\" alt=\"Homemade gin.\" width=\"1920\" height=\"2289\" class=\"size-full wp-image-110766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-768x916.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1440x1717.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1180x1407.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-960x1145.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Gin\u003c/h2>\n\u003cp>\u003cem>Makes 1 (750 ml) bottle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Many DIY gin recipes call for grain alcohol or cheap vodka. I prefer to use something that’s actually drinkable on its own. You’ll need to steep it longer than you would using a higher-proof spirit, but the flavor benefits are totally worth it. You can find juniper berries through Spicely, which is sold at stores like Berkeley Bowl and Whole Foods. Dried oranges are also available at Berkeley Bowl. If you can’t find them, you can substitute 2 (4-inch) orange peels.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon coriander seeds\u003c/li>\n\u003cli>1 cardamom pod\u003c/li>\n\u003cli>1 star anise pod\u003c/li>\n\u003cli>1 dried orange round\u003c/li>\n\u003cli>1 (750 ml) bottle vodka\u003c/li>\n\u003cli>2 (4-inch) grapefruit peels\u003c/li>\n\u003cli>2 (3-inch) lemon peels\u003c/li>\n\u003cli>2 tablespoons juniper berries\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a mortar and pestle or spice grinder, crush the coriander seeds, cardamom, and star anise. Transfer to a large glass jar.\u003c/li>\n\u003cli>Remove the fruity center from the dried orange round. Place the peel in the jar with the spices.\u003c/li>\n\u003cli>Add the vodka (save the bottle), grapefruit peels, lemon peels, and juniper berries. Cover the jar with a lid and let steep until fully flavored, 10 to 12 days. The gin will be light brown. That’s perfectly okay.\u003c/li>\n\u003cli>Line a fine-mesh strainer with cheesecloth and set over a large bowl with a spout. Strain the gin mixture through the cheesecloth, pressing on the solids to extract any extra liquid. Discard solids.\u003c/li>\n\u003cli>Pour the strained gin back into the vodka bottle for storage.\u003c/li>\n\u003cli>The gin is now ready to use in cocktails. I recommend a simple gin and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">tonic\u003c/a>.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Agave Uptown Opens in Oakland with Authentic Oaxacan Menu",
"title": "Agave Uptown Opens in Oakland with Authentic Oaxacan Menu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It may have opened a few weeks late, but the wait was worth it. When Agave Uptown finally opened its doors yesterday on the ground floor of the \u003ca href=\"http://www.kaporcenter.org/\" target=\"_blank\">Kapor Center for Social Impact\u003c/a>, it was for delicious authentic food in a bright new spot in the hip Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>The restaurant is headed by chef Octavio Diaz, who was busy on opening night working the kitchen and talking to the guests in the full dining room. Diaz and his brothers run the original \u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\">Agave\u003c/a> up in Healdsburg, as well as a nearby market and taqueria there, \u003ca href=\"http://casadelmole.com/\" target=\"_blank\">Casa del Mole\u003c/a>, which sells their original mole sauce to take home. The brothers, who are from a small town in Oaxaca, Mexico, are co-owners and partners in a few other restaurants as well.\u003c/p>\n\u003cp>Diaz originally came to Rohnert Park to live with his uncle when he was just 13 years old. It's that uncle who now graces the wall of Agave Uptown as part of a mural that represents the different parts of Oaxaca -- agave plants, textiles, and a good luck jackrabbit. \u003c/p>\n\u003cfigure id=\"attachment_110398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mural1.jpg\" alt=\"Agave Uptown interior with mural that represents the different parts of Oaxaca. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown interior with mural that represents the different parts of Oaxaca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well-designed and with large open windows, the restaurant fits about 80-100 people, has an open kitchen, and full bar, as well as a private dining room area for events. Eventually, it will also have a take-out counter for lunch. \u003ca href=\"http://www.sonomawest.com/the_healdsburg_tribune/news/healdsburg-restaurateur-enticed-to-open-oakland-location/article_c7e17322-1d5c-11e6-8113-a3020d5afe3f.html\" target=\"_blank\">Reportedly\u003c/a>, it was \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Mitch Kapor\u003c/a> and \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Freada Kapor Klein\u003c/a>, who used to eat at Diaz's Healdsburg restaurant, who convinced Diaz to open the Oakland location. As the ground floor space to the Kapor Center for Social Impact, which has three different organizations working to increase diversity and social impact among students, Agave Uptown has said it will focus on hiring locals to work the kitchen and dining room, and will use the space as a sort of incubator to teach employees the ropes of the restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_110412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-staff.jpg\" alt=\"Agave Uptown's open kitchen and staff\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown's open kitchen and staff \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-bar.jpg\" alt=\"Agave Uptown Bar with bartender mixing cocktails.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown Bar with bartender mixing cocktails. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Certainly, our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\u003c/p>\n\u003cfigure id=\"attachment_110407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/wilbur-waiter.jpg\" alt=\"Our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Our friendly, attentive and knowledgeable waiter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Subtitled \"Mole & Mezcal,\" that's what Agave is all about. Mezcal, a sibling of tequila, is made from the agave plant and is a specialty of Oaxaca. It also tends to have less of a kick than tequila and has been booming in popularity in recent years as small-batch mezcals have made their way up here. If you're curious (or an aficionado), then Agave is the place to go. With more than 30 different \u003ca href=\"http://agaveuptown.com/wp-content/uploads/2016/06/Agave_-Beverages.pdf\" target=\"_blank\">mezcals on the menu\u003c/a>, you can just sip with your meal or try one of the house specialty cocktails. The La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube, was sweet and refreshing. There are also Mexican craft beers, as a well as a few local brews, and Sonoma County wines. Or, try the house-made ginger beer, which isn't too spicy and tastes more like a soft ginger cocktail than a beer.\u003c/p>\n\u003cfigure id=\"attachment_110416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/coctail.jpg\" alt=\"La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Niña Fresa, a mezcal strawberry drink with an actually strawberry frozen inside the giant ice cube. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ginger-beer.jpg\" alt=\"House-made ginger beer\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made ginger beer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that you've had your drinks, it's time to pick from the expansive authentic Oaxacan menu. Yes, there are tacos and guacamole -- and I'm sure they're delicious too -- but if you really want to get the taste of Oaxaca, then you need to try one of the specialties: tasajo (a kind of thinly sliced beef), tlayuda (a kind of Oaxacan pizza), or the molotes (a tiny, sort of dense tamale).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started with a half-order of molotes, which are small and filled with chorizo and a sweet potato blend, topped with queso fresco. They're tasty finger food to get the meal started. I could have kept eating and eating them, but it was time to move on to our main dishes.\u003c/p>\n\u003cfigure id=\"attachment_110414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/appetizer1.jpg\" alt=\"Molotes filled with chorizo and a sweet potato blend, topped with queso fresco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Molotes filled with chorizo and a sweet potato blend, topped with queso fresco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we had to try the house specialty: Mole Negro de Oaxaca. You can get the signature sauce with carnitas, chicken, fish, oysters, or a vegetarian version. We went with \u003ca href=\"http://www.petalumapoultry.com/our-brands/rocky-free-range-chicken/\" target=\"_blank\">the Rocky chicken\u003c/a>, which was perfectly evenly cooked in a rotisserie before being coated in the subtle chocolate sauce.\u003c/p>\n\u003cfigure id=\"attachment_110396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mole-chix.jpg\" alt=\"Mole Negro de Oaxaca with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mole Negro de Oaxaca with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the mole. There's a reason the recipe is a family secret, passed down from Diaz's mom, with over 20 special (and also secret) ingredients from Oaxaca. It's not quite like any mole I've ever had -- not too sweet, slightly complex and smoky. Basically, it's addictive. Fortunately, the plate comes with tasty rice, beans, and house-made tortillas that can be used to soak up every last bit of sauce.\u003c/p>\n\u003cp>To balance all that food, we decided on a Agave salad: romaine hearts, avocado, queso fresco, pumpkin seeds, tomatoes, and lots and lots of sweet red and orange peppers. It was surprisingly sweet and light, with just a touch of spice from the peppers. A perfectly made salad and complement to the rest of the meal. \u003c/p>\n\u003cfigure id=\"attachment_110411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-salad.jpg\" alt=\"Agave salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the vegetables, meat, and fish are bought from local farmers markets, in Oakland, San Francisco, and up in Healdsburg. There are also some existing vendor relationships with farms around Healdsburg and some Oaxacan specialty items have to come straight from Mexico.\u003c/p>\n\u003cp>To finish it all off, we ordered a Mexican rice pudding, topped with local peaches. I'm not a huge fan of rice pudding, but it was well-made -- creamy, sweet without being too sweet, a taste of vanilla mixed nicely with the peaches.\u003c/p>\n\u003cfigure id=\"attachment_110403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/rice-pudding.jpg\" alt=\"Mexican rice pudding, topped with local peaches. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican rice pudding, topped with local peaches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then I was so full, I felt like I had eaten my way all the way through Oaxaca. \u003c/p>\n\u003cfigure id=\"attachment_110410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-outside.jpg\" alt=\"Agave Uptown exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://agaveuptown.com/\" target=\"_blank\">Agave Uptown\u003c/a>\u003c/strong>\u003cbr>\n2135 Franklin St. [\u003ca href=\"https://goo.gl/sE6Umt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 288-3668\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AgaveUptown/\" target=\"_blank\">Agave Uptown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/agaveuptown\" target=\"_blank\">@agaveuptown\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/agaveuptown/\" target=\"_blank\">AgaveUptown\u003c/a>\u003cbr>\nHours: Sun-Wed, 11am-9pm; Tues-Sat 11am-10pm\u003cbr>\nPrice: $$ (entrees $10-$19)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It may have opened a few weeks late, but the wait was worth it. When Agave Uptown finally opened its doors yesterday on the ground floor of the \u003ca href=\"http://www.kaporcenter.org/\" target=\"_blank\">Kapor Center for Social Impact\u003c/a>, it was for delicious authentic food in a bright new spot in the hip Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>The restaurant is headed by chef Octavio Diaz, who was busy on opening night working the kitchen and talking to the guests in the full dining room. Diaz and his brothers run the original \u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\">Agave\u003c/a> up in Healdsburg, as well as a nearby market and taqueria there, \u003ca href=\"http://casadelmole.com/\" target=\"_blank\">Casa del Mole\u003c/a>, which sells their original mole sauce to take home. The brothers, who are from a small town in Oaxaca, Mexico, are co-owners and partners in a few other restaurants as well.\u003c/p>\n\u003cp>Diaz originally came to Rohnert Park to live with his uncle when he was just 13 years old. It's that uncle who now graces the wall of Agave Uptown as part of a mural that represents the different parts of Oaxaca -- agave plants, textiles, and a good luck jackrabbit. \u003c/p>\n\u003cfigure id=\"attachment_110398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mural1.jpg\" alt=\"Agave Uptown interior with mural that represents the different parts of Oaxaca. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown interior with mural that represents the different parts of Oaxaca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well-designed and with large open windows, the restaurant fits about 80-100 people, has an open kitchen, and full bar, as well as a private dining room area for events. Eventually, it will also have a take-out counter for lunch. \u003ca href=\"http://www.sonomawest.com/the_healdsburg_tribune/news/healdsburg-restaurateur-enticed-to-open-oakland-location/article_c7e17322-1d5c-11e6-8113-a3020d5afe3f.html\" target=\"_blank\">Reportedly\u003c/a>, it was \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Mitch Kapor\u003c/a> and \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Freada Kapor Klein\u003c/a>, who used to eat at Diaz's Healdsburg restaurant, who convinced Diaz to open the Oakland location. As the ground floor space to the Kapor Center for Social Impact, which has three different organizations working to increase diversity and social impact among students, Agave Uptown has said it will focus on hiring locals to work the kitchen and dining room, and will use the space as a sort of incubator to teach employees the ropes of the restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_110412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-staff.jpg\" alt=\"Agave Uptown's open kitchen and staff\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown's open kitchen and staff \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-bar.jpg\" alt=\"Agave Uptown Bar with bartender mixing cocktails.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown Bar with bartender mixing cocktails. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Certainly, our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\u003c/p>\n\u003cfigure id=\"attachment_110407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/wilbur-waiter.jpg\" alt=\"Our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Our friendly, attentive and knowledgeable waiter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Subtitled \"Mole & Mezcal,\" that's what Agave is all about. Mezcal, a sibling of tequila, is made from the agave plant and is a specialty of Oaxaca. It also tends to have less of a kick than tequila and has been booming in popularity in recent years as small-batch mezcals have made their way up here. If you're curious (or an aficionado), then Agave is the place to go. With more than 30 different \u003ca href=\"http://agaveuptown.com/wp-content/uploads/2016/06/Agave_-Beverages.pdf\" target=\"_blank\">mezcals on the menu\u003c/a>, you can just sip with your meal or try one of the house specialty cocktails. The La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube, was sweet and refreshing. There are also Mexican craft beers, as a well as a few local brews, and Sonoma County wines. Or, try the house-made ginger beer, which isn't too spicy and tastes more like a soft ginger cocktail than a beer.\u003c/p>\n\u003cfigure id=\"attachment_110416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/coctail.jpg\" alt=\"La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Niña Fresa, a mezcal strawberry drink with an actually strawberry frozen inside the giant ice cube. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ginger-beer.jpg\" alt=\"House-made ginger beer\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made ginger beer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that you've had your drinks, it's time to pick from the expansive authentic Oaxacan menu. Yes, there are tacos and guacamole -- and I'm sure they're delicious too -- but if you really want to get the taste of Oaxaca, then you need to try one of the specialties: tasajo (a kind of thinly sliced beef), tlayuda (a kind of Oaxacan pizza), or the molotes (a tiny, sort of dense tamale).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started with a half-order of molotes, which are small and filled with chorizo and a sweet potato blend, topped with queso fresco. They're tasty finger food to get the meal started. I could have kept eating and eating them, but it was time to move on to our main dishes.\u003c/p>\n\u003cfigure id=\"attachment_110414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/appetizer1.jpg\" alt=\"Molotes filled with chorizo and a sweet potato blend, topped with queso fresco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Molotes filled with chorizo and a sweet potato blend, topped with queso fresco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we had to try the house specialty: Mole Negro de Oaxaca. You can get the signature sauce with carnitas, chicken, fish, oysters, or a vegetarian version. We went with \u003ca href=\"http://www.petalumapoultry.com/our-brands/rocky-free-range-chicken/\" target=\"_blank\">the Rocky chicken\u003c/a>, which was perfectly evenly cooked in a rotisserie before being coated in the subtle chocolate sauce.\u003c/p>\n\u003cfigure id=\"attachment_110396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mole-chix.jpg\" alt=\"Mole Negro de Oaxaca with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mole Negro de Oaxaca with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the mole. There's a reason the recipe is a family secret, passed down from Diaz's mom, with over 20 special (and also secret) ingredients from Oaxaca. It's not quite like any mole I've ever had -- not too sweet, slightly complex and smoky. Basically, it's addictive. Fortunately, the plate comes with tasty rice, beans, and house-made tortillas that can be used to soak up every last bit of sauce.\u003c/p>\n\u003cp>To balance all that food, we decided on a Agave salad: romaine hearts, avocado, queso fresco, pumpkin seeds, tomatoes, and lots and lots of sweet red and orange peppers. It was surprisingly sweet and light, with just a touch of spice from the peppers. A perfectly made salad and complement to the rest of the meal. \u003c/p>\n\u003cfigure id=\"attachment_110411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-salad.jpg\" alt=\"Agave salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the vegetables, meat, and fish are bought from local farmers markets, in Oakland, San Francisco, and up in Healdsburg. There are also some existing vendor relationships with farms around Healdsburg and some Oaxacan specialty items have to come straight from Mexico.\u003c/p>\n\u003cp>To finish it all off, we ordered a Mexican rice pudding, topped with local peaches. I'm not a huge fan of rice pudding, but it was well-made -- creamy, sweet without being too sweet, a taste of vanilla mixed nicely with the peaches.\u003c/p>\n\u003cfigure id=\"attachment_110403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/rice-pudding.jpg\" alt=\"Mexican rice pudding, topped with local peaches. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican rice pudding, topped with local peaches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then I was so full, I felt like I had eaten my way all the way through Oaxaca. \u003c/p>\n\u003cfigure id=\"attachment_110410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-outside.jpg\" alt=\"Agave Uptown exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://agaveuptown.com/\" target=\"_blank\">Agave Uptown\u003c/a>\u003c/strong>\u003cbr>\n2135 Franklin St. [\u003ca href=\"https://goo.gl/sE6Umt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 288-3668\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AgaveUptown/\" target=\"_blank\">Agave Uptown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/agaveuptown\" target=\"_blank\">@agaveuptown\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/agaveuptown/\" target=\"_blank\">AgaveUptown\u003c/a>\u003cbr>\nHours: Sun-Wed, 11am-9pm; Tues-Sat 11am-10pm\u003cbr>\nPrice: $$ (entrees $10-$19)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate Pride with Summer Rainbow Sangria!",
"title": "Celebrate Pride with Summer Rainbow Sangria!",
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"content": "\u003cp>Fruit-sweet and flavorful, this white sangria knows how to party. Layers of fresh seasonal summer fruit create a stunning rainbow of color in a large glass pitcher, making a striking presentation.\u003c/p>\n\u003cp>You can use any type of fruit you like to create the rainbow effect, just make sure to choose ripe, fragrant fruit. And be sure to layer it in proper rainbow order: purple/blue, then green, then yellow, orange, and red. Of course, you can add any number of other hues from the fruit world if you like – indigo, pink, etc.\u003c/p>\n\u003cp>I layered mine in a tall glass pitcher, but you can also layer the fruit in individual tall glasses and then pour each serving over the fruit, then top it with a little club soda. \u003c/p>\n\u003cp>If you let the fruit sit for a few hours in the fridge it will soak up some of the alcohol from the wine, which makes a nice adult-only treat while you sip your cocktail.\u003c/p>\n\u003cfigure id=\"attachment_110308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-top.jpg\" alt=\"Summer Rainbow Sangria\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Summer Rainbow Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Rainbow Sangria\u003c/h3>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 bottle chilled dry white wine\u003c/li>\n\u003cli>About 3 fl oz peach brandy\u003c/li>\n\u003cli>1 tbsp agave syrup, or to taste\u003c/li>\n\u003cli>2 tbsp cold lime juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 pint blackberries\u003c/li>\n\u003cli>1/2 cup blueberries\u003c/li>\n\u003cli>3/4 cup red grapes\u003c/li>\n\u003cli>2 kiwi, peeled and sliced\u003c/li>\n\u003cli>3/4 cup green grapes\u003c/li>\n\u003cli>3/4 cup fresh pineapple chunks\u003c/li>\n\u003cli>1 can mandarin orange segments, drained\u003c/li>\n\u003cli>1 cup strawberries and/or raspberries\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 bottle chilled club soda (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, stir together the wine, brandy, agave, and lime juice. In a large glass pitcher, add layers of fruit in the order of the ingredient list. Pour the wine mixture into the pitcher over the fruit. Refrigerate for 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_110302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-add-kiwi.jpg\" alt=\"In a large glass pitcher, add layers of fruit in the order of the ingredient list.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large glass pitcher, add layers of fruit in the order of the ingredient list. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-wine.jpg\" alt=\"Pour the wine mixture into the pitcher over the fruit.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the wine mixture into the pitcher over the fruit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve the sangria, using a small ladle, scoop out some of the fruit into individual glasses, then fill with sangria. Top with a little club soda if you like.\u003c/li>\n\u003cfigure id=\"attachment_110311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-top3.jpg\" alt=\"Rainbow Sangria ready to serve!\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110311\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rainbow Sangria ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Layered with a rainbow of summer fruit, this festive sangria will be the belle of your Pride party.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fruit-sweet and flavorful, this white sangria knows how to party. Layers of fresh seasonal summer fruit create a stunning rainbow of color in a large glass pitcher, making a striking presentation.\u003c/p>\n\u003cp>You can use any type of fruit you like to create the rainbow effect, just make sure to choose ripe, fragrant fruit. And be sure to layer it in proper rainbow order: purple/blue, then green, then yellow, orange, and red. Of course, you can add any number of other hues from the fruit world if you like – indigo, pink, etc.\u003c/p>\n\u003cp>I layered mine in a tall glass pitcher, but you can also layer the fruit in individual tall glasses and then pour each serving over the fruit, then top it with a little club soda. \u003c/p>\n\u003cp>If you let the fruit sit for a few hours in the fridge it will soak up some of the alcohol from the wine, which makes a nice adult-only treat while you sip your cocktail.\u003c/p>\n\u003cfigure id=\"attachment_110308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-top.jpg\" alt=\"Summer Rainbow Sangria\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Summer Rainbow Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Rainbow Sangria\u003c/h3>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 bottle chilled dry white wine\u003c/li>\n\u003cli>About 3 fl oz peach brandy\u003c/li>\n\u003cli>1 tbsp agave syrup, or to taste\u003c/li>\n\u003cli>2 tbsp cold lime juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 pint blackberries\u003c/li>\n\u003cli>1/2 cup blueberries\u003c/li>\n\u003cli>3/4 cup red grapes\u003c/li>\n\u003cli>2 kiwi, peeled and sliced\u003c/li>\n\u003cli>3/4 cup green grapes\u003c/li>\n\u003cli>3/4 cup fresh pineapple chunks\u003c/li>\n\u003cli>1 can mandarin orange segments, drained\u003c/li>\n\u003cli>1 cup strawberries and/or raspberries\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 bottle chilled club soda (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, stir together the wine, brandy, agave, and lime juice. In a large glass pitcher, add layers of fruit in the order of the ingredient list. Pour the wine mixture into the pitcher over the fruit. Refrigerate for 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_110302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-add-kiwi.jpg\" alt=\"In a large glass pitcher, add layers of fruit in the order of the ingredient list.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large glass pitcher, add layers of fruit in the order of the ingredient list. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-wine.jpg\" alt=\"Pour the wine mixture into the pitcher over the fruit.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the wine mixture into the pitcher over the fruit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve the sangria, using a small ladle, scoop out some of the fruit into individual glasses, then fill with sangria. Top with a little club soda if you like.\u003c/li>\n\u003cfigure id=\"attachment_110311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-top3.jpg\" alt=\"Rainbow Sangria ready to serve!\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110311\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rainbow Sangria ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "To Go Green, Bars Try To Reuse Their Booze",
"title": "To Go Green, Bars Try To Reuse Their Booze",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>You probably don't waste a whole lot of wine or booze in your own home. But bars and restaurants throw out alcohol all the time.\u003c/p>\n\u003cp>The booze, wine and beer left behind in customers' drinks have to be discarded per food safety law, of course.\u003c/p>\n\u003cp>But what about the wine bottles designated for serving by the glass? Those dregs often go right down the drain.\u003c/p>\n\u003cp>Just as the restaurant industry has been waking up to its significant contribution to the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">food waste problem\u003c/a> — and coming up with creative solutions — bartenders are realizing they can also turn some of their waste into something useful. It's just one dimension of the new \u003ca href=\"http://www.foodandwine.com/blogs/5-ways-chefs-wage-war-against-waste\">sustainability movement\u003c/a> in the drinking industry that's seeking ways to reduce water use, packaging waste and energy.\u003c/p>\n\u003cp>Ryan McIlwraith is a chef who co-owns Comstock Saloon in San Francisco. He's also preparing to open a Spanish-themed restaurant called Bellota with partner Jonny Raglin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For his new venture, McIlwraith has been investing in used wine barrels and ceramic\u003cstrong> \u003c/strong>vinegar crocks with plans to turn leftover alcohol into vinegar. The process involves inoculating wine, beer or other alcoholic drinks with bacteria called acetobacter. They convert the alcohol into acetic acid — what gives vinegar that punchy kick. Eventually he hopes to supply most of his restaurant's needs with a homemade product.\u003c/p>\n\u003cfigure id=\"attachment_104676\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemons-400x601.jpg\" alt=\"Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices. Some can be repurposed for mixers or condiments like marmalade.\" width=\"400\" height=\"601\" class=\"size-thumbnail wp-image-104676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-800x1201.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-768x1153.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-1180x1772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-960x1441.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices. Some can be repurposed for mixers or condiments like marmalade. \u003ccite>(Chiot's Run/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of other ways to use old wine and cider in Spanish cooking, he says. Both can be used for marinading beef, braising pork, preserving seafood and pickling some vegetables. Raglin says he likes to make vermouth by simmering white wine that has been opened for too long with herbs and caramel and fortifying with brandy.\u003c/p>\n\u003cp>\"A lot of this will be a learning process for us, but there are a lot of ideas to play with for how to use up our alcohol without throwing it away,\" McIlwraith says.\u003c/p>\n\u003cp>San Francisco seems to be emerging as a hub for sustainability innovation at bars. \u003ca href=\"http://www.theperennialsf.com/\">The Perennial\u003c/a> is a restaurant and bar slated to open there in January that's partnering with the nonprofit \u003ca href=\"http://www.zerofoodprint.org/\">ZeroFoodprint\u003c/a> to lower its greenhouse gas emissions and use as little water and generate as little waste as possible. According to beverage director Jennifer Colliau, one of the biggest problems in the liquor industry are laws that prohibit the use of bottles larger than 1.75 liters and prohibit distilleries from reusing bottles that have been used before. So, more bottles are used, and often they are thrown in the trash. \u003c/p>\n\u003cp> \"Buying spirits in kegs would be an easy system that has been working for years in other industries,\" she says. (Kegs are one reason bars usually have very little leftover beer — they get tapped until they're empty.)\u003c/p>\n\u003cp> To use less water than standard bars, Colliau says The Perennial will chill cocktails in the fridge instead of shaking them in ice and discarding the ice. She says unused fresh citrus juices will be used to make sherbet. (A lot of bars typically throw out the juice they don't use.)\u003c/p>\n\u003cp>Drinking establishments elsewhere in the country are also trying to curb their waste both to cut their costs and to lower their environmental impact. The \u003ca href=\"http://www.damnfinedrinks.com/\">Sportsman's Club\u003c/a> in Chicago combines leftover aperitifs, liqueurs and spirits into amaro liqueur.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.stlouisarch.hyatt.com/en/hotel/dining/REDBar.html\">RED Bar\u003c/a>, at the St. Louis Hyatt Regency hotel, leftover wine is blended and steeped with fruit, then served as sangria, according to a \u003ca href=\"http://www.foodfanatics.com/business/getting-rid-of-liquor-at-bars\">US Foods blog post\u003c/a>. (Most sangria is made with fresh bottles of wine.)\u003c/p>\n\u003cp>Concern about waste is driving other forms of innovation in the drinks industry, according to Chad Arnholt, co-founder of the \u003ca href=\"http://tinroofdrinkcommunity.com/\">Tin Roof Drink Community\u003c/a>, a San Francisco-based sustainability consulting firm for bars that's working with The Perennial, among other establishments. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices, according to Arnholt, who also tends bar at San Francisco's Comstock Saloon. They can be composted, or sometimes repurposed for making bitters. That's also true for other cocktail ingredients like gum syrup, sour mix and fruit-flavored syrups.\u003c/p>\n\u003cp>Such homemade products are primarily creative pursuits, Arnholt says. However, bypassing commercial suppliers and the packaging waste and transport miles associated with them is an added environmental benefit, he says.\u003c/p>\n\u003cp>Arnholt says he's also seeing better communication between restaurants' bars and kitchens. Whereas the bar may once have juiced a fruit — say, a melon — and discarded the pulp, chefs are increasingly making use of such edible byproducts, he says, turning them into sorbets and other desserts.\u003c/p>\n\u003cp>For example, at \u003ca href=\"http://www.trenchermen.com/\">Trenchermen\u003c/a>, in Chicago, citrus rinds from both kitchen and bar are turned into marmalade, chef Patrick Sheerin tells The Salt by email.\u003c/p>\n\u003cp>Arnholt notes that several nights ago at Comstock, as he was finishing a bartending shift, the restaurant's chef brought him a jar containing brine from pickled pears.\u003c/p>\n\u003cp>\"He said, 'Hey, maybe you can make me a cocktail with this,' \" Arnholt says. \"I said, 'Why not?' I mean, you're saving money, you're reusing ingredients and it's good.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Bartenders are finding novel ways to reuse leftover wine and spent ingredients from cocktail-making. It's just one part of a nascent movement toward sustainability in the industry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You probably don't waste a whole lot of wine or booze in your own home. But bars and restaurants throw out alcohol all the time.\u003c/p>\n\u003cp>The booze, wine and beer left behind in customers' drinks have to be discarded per food safety law, of course.\u003c/p>\n\u003cp>But what about the wine bottles designated for serving by the glass? Those dregs often go right down the drain.\u003c/p>\n\u003cp>Just as the restaurant industry has been waking up to its significant contribution to the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">food waste problem\u003c/a> — and coming up with creative solutions — bartenders are realizing they can also turn some of their waste into something useful. It's just one dimension of the new \u003ca href=\"http://www.foodandwine.com/blogs/5-ways-chefs-wage-war-against-waste\">sustainability movement\u003c/a> in the drinking industry that's seeking ways to reduce water use, packaging waste and energy.\u003c/p>\n\u003cp>Ryan McIlwraith is a chef who co-owns Comstock Saloon in San Francisco. He's also preparing to open a Spanish-themed restaurant called Bellota with partner Jonny Raglin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For his new venture, McIlwraith has been investing in used wine barrels and ceramic\u003cstrong> \u003c/strong>vinegar crocks with plans to turn leftover alcohol into vinegar. The process involves inoculating wine, beer or other alcoholic drinks with bacteria called acetobacter. They convert the alcohol into acetic acid — what gives vinegar that punchy kick. Eventually he hopes to supply most of his restaurant's needs with a homemade product.\u003c/p>\n\u003cfigure id=\"attachment_104676\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemons-400x601.jpg\" alt=\"Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices. Some can be repurposed for mixers or condiments like marmalade.\" width=\"400\" height=\"601\" class=\"size-thumbnail wp-image-104676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-800x1201.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-768x1153.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-1180x1772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-960x1441.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices. Some can be repurposed for mixers or condiments like marmalade. \u003ccite>(Chiot's Run/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of other ways to use old wine and cider in Spanish cooking, he says. Both can be used for marinading beef, braising pork, preserving seafood and pickling some vegetables. Raglin says he likes to make vermouth by simmering white wine that has been opened for too long with herbs and caramel and fortifying with brandy.\u003c/p>\n\u003cp>\"A lot of this will be a learning process for us, but there are a lot of ideas to play with for how to use up our alcohol without throwing it away,\" McIlwraith says.\u003c/p>\n\u003cp>San Francisco seems to be emerging as a hub for sustainability innovation at bars. \u003ca href=\"http://www.theperennialsf.com/\">The Perennial\u003c/a> is a restaurant and bar slated to open there in January that's partnering with the nonprofit \u003ca href=\"http://www.zerofoodprint.org/\">ZeroFoodprint\u003c/a> to lower its greenhouse gas emissions and use as little water and generate as little waste as possible. According to beverage director Jennifer Colliau, one of the biggest problems in the liquor industry are laws that prohibit the use of bottles larger than 1.75 liters and prohibit distilleries from reusing bottles that have been used before. So, more bottles are used, and often they are thrown in the trash. \u003c/p>\n\u003cp> \"Buying spirits in kegs would be an easy system that has been working for years in other industries,\" she says. (Kegs are one reason bars usually have very little leftover beer — they get tapped until they're empty.)\u003c/p>\n\u003cp> To use less water than standard bars, Colliau says The Perennial will chill cocktails in the fridge instead of shaking them in ice and discarding the ice. She says unused fresh citrus juices will be used to make sherbet. (A lot of bars typically throw out the juice they don't use.)\u003c/p>\n\u003cp>Drinking establishments elsewhere in the country are also trying to curb their waste both to cut their costs and to lower their environmental impact. The \u003ca href=\"http://www.damnfinedrinks.com/\">Sportsman's Club\u003c/a> in Chicago combines leftover aperitifs, liqueurs and spirits into amaro liqueur.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.stlouisarch.hyatt.com/en/hotel/dining/REDBar.html\">RED Bar\u003c/a>, at the St. Louis Hyatt Regency hotel, leftover wine is blended and steeped with fruit, then served as sangria, according to a \u003ca href=\"http://www.foodfanatics.com/business/getting-rid-of-liquor-at-bars\">US Foods blog post\u003c/a>. (Most sangria is made with fresh bottles of wine.)\u003c/p>\n\u003cp>Concern about waste is driving other forms of innovation in the drinks industry, according to Chad Arnholt, co-founder of the \u003ca href=\"http://tinroofdrinkcommunity.com/\">Tin Roof Drink Community\u003c/a>, a San Francisco-based sustainability consulting firm for bars that's working with The Perennial, among other establishments. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices, according to Arnholt, who also tends bar at San Francisco's Comstock Saloon. They can be composted, or sometimes repurposed for making bitters. That's also true for other cocktail ingredients like gum syrup, sour mix and fruit-flavored syrups.\u003c/p>\n\u003cp>Such homemade products are primarily creative pursuits, Arnholt says. However, bypassing commercial suppliers and the packaging waste and transport miles associated with them is an added environmental benefit, he says.\u003c/p>\n\u003cp>Arnholt says he's also seeing better communication between restaurants' bars and kitchens. Whereas the bar may once have juiced a fruit — say, a melon — and discarded the pulp, chefs are increasingly making use of such edible byproducts, he says, turning them into sorbets and other desserts.\u003c/p>\n\u003cp>For example, at \u003ca href=\"http://www.trenchermen.com/\">Trenchermen\u003c/a>, in Chicago, citrus rinds from both kitchen and bar are turned into marmalade, chef Patrick Sheerin tells The Salt by email.\u003c/p>\n\u003cp>Arnholt notes that several nights ago at Comstock, as he was finishing a bartending shift, the restaurant's chef brought him a jar containing brine from pickled pears.\u003c/p>\n\u003cp>\"He said, 'Hey, maybe you can make me a cocktail with this,' \" Arnholt says. \"I said, 'Why not?' I mean, you're saving money, you're reusing ingredients and it's good.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"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.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"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",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"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",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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