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"disqusTitle": "5 Bites: Gratifying Grilled Cheese Sandwiches in Oakland",
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"content": "\u003cp>Fall is upon us and the first chill of winter is slowly creeping into the Bay Area, which means it's time for wool sweaters, umbrellas (if we're lucky) and warm comfort food. While one can appreciate soups, stews and sandwiches filled with melty goodness at any time of the year, these meals taste even better when we're curled up inside the toasty confines of one of our favorite restaurants. Lucky for us Oakland residents, there's plenty of places to find grilled cheese sandwiches -- like at the five suggested spots listed below. Let us know your favorites in the comments (and stay tuned for a follow-up post featuring melts.)\u003c/p>\n\u003ch3>Come for the Grilled Cheese, Be Rewarded by All the Housemade Extras\u003c/h3>\n\u003cfigure id=\"attachment_103896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_69931.jpg\" alt=\"Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've sung the praises of Hog's Apothecary in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">previous \"5 Bites\" post\u003c/a>; it's one of my go-to places for hearty, seasonal cuisine and local craft beers (there's 25+ on tap.) If you're in the neighborhood around lunchtime, pop in to try their excellent \"Say Cheese\" grilled cheese sandwich. Cowgirl Creamery's semi-pungent \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/wagon-wheel\" target=\"_blank\">Wagon Wheel cheese\u003c/a> is melted onto thick slabs of toasted levain bread spread with Dijon mustard. For an added $2, you can pile on slices of their savory ham (it's made in-house from the whole hog that's delivered weekly and butchered on the premises.) Skip the mixed side salad and go for their housemade, lard-fried Kennebec potato chips and pickled vegetables; they're worth every calorie-laden bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\">\u003cstrong>Hog’s Apothecary\u003c/strong>\u003c/a>\u003cbr>\n375 40th Street [\u003ca href=\"https://goo.gl/maps/nRMuVyHoXJt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Wed-Fri 11:30am-2:30pm (Lunch)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\">The Hog’s Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hogsapothecary\" target=\"_blank\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Tasty Riff on a Classic Comfort Food Combo\u003c/h3>\n\u003cfigure id=\"attachment_103897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6955.jpg\" alt=\"A classic combo: Sacred Wheel's "Trinity Sandwich" with tomato PBR soup.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-103897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A classic combo: Sacred Wheel's \"Trinity Sandwich\" with tomato PBR soup. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's far too many temptations packed into \u003cstrong>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">The Sacred Wheel\u003c/a>\u003c/strong>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/20/cheese-in-temescal-sacred-wheel-and-homeroom/\" target=\"_blank\">cozy specialty cheese shop located in Temescal\u003c/a>. If you manage to tear yourself away from the gleaming refrigerated cases displaying dozens of local and imported cheeses (and the homey wooden shelves stocked with other gourmet foodstuffs), make your way to the back of the shop to peruse their blackboard menu. They feature several daily sandwich specials, but their \"Trinity Sandwich\" is one of their staples. Made with a rotating selection of three cheeses, you can choose from sourdough, rye, Texas Toast or \u003ca href=\"http://www.greaseboxoakland.com/\" target=\"_blank\">Grease Box's\u003c/a> gluten-free bread for your crispy, buttery sandwich. Highly recommended is their twist on the classic comfort food combo: a fresh, housemade tomato soup prepared with Pabst Blue Ribbon beer that gives it an extra twang of tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">\u003cstrong>The Sacred Wheel\u003c/strong>\u003c/a>\u003cbr>\n4935 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/PGMLDanoroF2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-1353\u003cbr>\nHours: Mon-Thu 11am-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">SacredWheelOak\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">@SacredWheelOak\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>For When You Want a Cocktail With Your Grilled Cheese\u003c/h3>\n\u003cfigure id=\"attachment_104020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6998-1.jpg\" alt=\"The Lodge's signature grilled cheese sandwich with bacon chutney and their "Black Rider" cocktail. \" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lodge's signature grilled cheese sandwich with bacon chutney and their \"Black Rider\" cocktail. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a> rounds out Alexeis Filipello's Americana-themed trifecta (which includes Stag's Lunchette and Bar Dogwood) that opened up in September on Piedmont Avenue. All three carry its signature grilled cheese sandwich made with Berkeley's \u003ca href=\"http://www.belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a> mozzarella and \u003ca href=\"http://www.beltoncheese.co.uk/\" target=\"_blank\">Belton Farms\u003c/a> white cheddar on sizable slices of buttery levain. Stellar spreadable add-ons -- bacon chutney, tomato jam and caramelized onion jam, to name a few -- are also available at each spot. Sip one of their house cocktails (the \"Black Rider\" mixed with \u003ca href=\"http://heavenhill.com/brand/23\" target=\"_blank\">Rittenhouse rye\u003c/a>, \u003ca href=\"http://www.nardini.it/en/amaro-nardini-bitter-liquor-229.html\" target=\"_blank\">Amaro Nardini\u003c/a> orange bitters and walnut bitters is a fine concoction that's similar to an \u003ca href=\"https://en.wikipedia.org/wiki/Old_Fashioned\" target=\"_blank\">Old-Fashioned\u003c/a>.) In winter months, it'll probably be too cold to relax outdoors, so try and snag a warm seat by the fireplace. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a>\u003cbr>\n3758 Piedmont Avenue [\u003ca href=\"https://goo.gl/maps/ogKDVvRnX9N2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 350-8470\u003cbr>\nHours: Mon-Fri 4pm-12am; Sat-Sun 12am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">The Lodge on Piedmont\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Most Exquisite Grilled Cheese Sandwich\u003c/h3>\n\u003cfigure id=\"attachment_103796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/featured.jpg\" alt='The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When a restaurant touts one of its dishes as the \"best-ever\" of its kind, it better live up to the promised hype of being at the top of its game. And certainly \u003cstrong>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer's\u003c/a>\u003c/strong> creation is one of those photogenic sandwiches that will regularly pop up in your Instagram feed via aspiring food pornographers. Dusted with dreamy clouds of grated \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pecorino_Romano\" target=\"_blank\">pecorino Romano\u003c/a>\u003c/em> cheese, its elegant presentation definitely earns it quite a few points in the eye candy department. Fat slices of \u003ca href=\"http://acmebread.com/bread\" target=\"_blank\">Acme levain\u003c/a> are stuffed with generous helpings of shredded aged Gruyère and dry Jack cheeses. (On a recent visit, however, it was disappointing to find that some of the cheese hadn't quite melted all the way down to its core despite their slow cooking process.) A seasonal, housemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda di fruitta\u003c/a>\u003c/em> adds a sweet note to the sandwich (which was cranberry in a nod to the holidays) with some fresh arugula to balance out its rich flavors. It's a substantial sandwich that needs no additional sides to fill you up at lunch, although you do have the option to add avocado, heirloom tomatoes or even an egg if you're wanting to take it to the next level of decadence.\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>Simple and Satisfyingly Delicious\u003c/h3>\n\u003cfigure id=\"attachment_103901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6984.jpg\" alt=\"The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen's\u003c/strong>\u003c/a> grilled cheese sandwich is a no-frills affair: melted sharp cheddar oozes from two soft slices of sourdough bread spread with whole grain mustard. It's the affordable, adult-version of the grilled cheese you grew up eating as a kid, but this one's made with quality ingredients (local and seasonal) and pairs well with an optional side salad like baby kale greens. There's always a housemade soup of day, so feel free to splurge a little if you want a liquid sidekick with your sandwich. And they have a small deli that carries select grocery items, beer and wine for sale if you'd like to pick up some gourmet items to take home.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Avenue [\u003ca href=\"https://goo.gl/maps/MT7hA4NBQj62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: 9am-9:30pm everyday; closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GrandLakeKitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fall is upon us and the first chill of winter is slowly creeping into the Bay Area, which means it's time for wool sweaters, umbrellas (if we're lucky) and warm comfort food. While one can appreciate soups, stews and sandwiches filled with melty goodness at any time of the year, these meals taste even better when we're curled up inside the toasty confines of one of our favorite restaurants. Lucky for us Oakland residents, there's plenty of places to find grilled cheese sandwiches -- like at the five suggested spots listed below. Let us know your favorites in the comments (and stay tuned for a follow-up post featuring melts.)\u003c/p>\n\u003ch3>Come for the Grilled Cheese, Be Rewarded by All the Housemade Extras\u003c/h3>\n\u003cfigure id=\"attachment_103896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_69931.jpg\" alt=\"Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've sung the praises of Hog's Apothecary in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">previous \"5 Bites\" post\u003c/a>; it's one of my go-to places for hearty, seasonal cuisine and local craft beers (there's 25+ on tap.) If you're in the neighborhood around lunchtime, pop in to try their excellent \"Say Cheese\" grilled cheese sandwich. Cowgirl Creamery's semi-pungent \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/wagon-wheel\" target=\"_blank\">Wagon Wheel cheese\u003c/a> is melted onto thick slabs of toasted levain bread spread with Dijon mustard. For an added $2, you can pile on slices of their savory ham (it's made in-house from the whole hog that's delivered weekly and butchered on the premises.) Skip the mixed side salad and go for their housemade, lard-fried Kennebec potato chips and pickled vegetables; they're worth every calorie-laden bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\">\u003cstrong>Hog’s Apothecary\u003c/strong>\u003c/a>\u003cbr>\n375 40th Street [\u003ca href=\"https://goo.gl/maps/nRMuVyHoXJt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Wed-Fri 11:30am-2:30pm (Lunch)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\">The Hog’s Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hogsapothecary\" target=\"_blank\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Tasty Riff on a Classic Comfort Food Combo\u003c/h3>\n\u003cfigure id=\"attachment_103897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6955.jpg\" alt=\"A classic combo: Sacred Wheel's "Trinity Sandwich" with tomato PBR soup.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-103897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A classic combo: Sacred Wheel's \"Trinity Sandwich\" with tomato PBR soup. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's far too many temptations packed into \u003cstrong>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">The Sacred Wheel\u003c/a>\u003c/strong>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/20/cheese-in-temescal-sacred-wheel-and-homeroom/\" target=\"_blank\">cozy specialty cheese shop located in Temescal\u003c/a>. If you manage to tear yourself away from the gleaming refrigerated cases displaying dozens of local and imported cheeses (and the homey wooden shelves stocked with other gourmet foodstuffs), make your way to the back of the shop to peruse their blackboard menu. They feature several daily sandwich specials, but their \"Trinity Sandwich\" is one of their staples. Made with a rotating selection of three cheeses, you can choose from sourdough, rye, Texas Toast or \u003ca href=\"http://www.greaseboxoakland.com/\" target=\"_blank\">Grease Box's\u003c/a> gluten-free bread for your crispy, buttery sandwich. Highly recommended is their twist on the classic comfort food combo: a fresh, housemade tomato soup prepared with Pabst Blue Ribbon beer that gives it an extra twang of tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">\u003cstrong>The Sacred Wheel\u003c/strong>\u003c/a>\u003cbr>\n4935 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/PGMLDanoroF2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-1353\u003cbr>\nHours: Mon-Thu 11am-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">SacredWheelOak\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">@SacredWheelOak\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>For When You Want a Cocktail With Your Grilled Cheese\u003c/h3>\n\u003cfigure id=\"attachment_104020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6998-1.jpg\" alt=\"The Lodge's signature grilled cheese sandwich with bacon chutney and their "Black Rider" cocktail. \" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lodge's signature grilled cheese sandwich with bacon chutney and their \"Black Rider\" cocktail. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a> rounds out Alexeis Filipello's Americana-themed trifecta (which includes Stag's Lunchette and Bar Dogwood) that opened up in September on Piedmont Avenue. All three carry its signature grilled cheese sandwich made with Berkeley's \u003ca href=\"http://www.belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a> mozzarella and \u003ca href=\"http://www.beltoncheese.co.uk/\" target=\"_blank\">Belton Farms\u003c/a> white cheddar on sizable slices of buttery levain. Stellar spreadable add-ons -- bacon chutney, tomato jam and caramelized onion jam, to name a few -- are also available at each spot. Sip one of their house cocktails (the \"Black Rider\" mixed with \u003ca href=\"http://heavenhill.com/brand/23\" target=\"_blank\">Rittenhouse rye\u003c/a>, \u003ca href=\"http://www.nardini.it/en/amaro-nardini-bitter-liquor-229.html\" target=\"_blank\">Amaro Nardini\u003c/a> orange bitters and walnut bitters is a fine concoction that's similar to an \u003ca href=\"https://en.wikipedia.org/wiki/Old_Fashioned\" target=\"_blank\">Old-Fashioned\u003c/a>.) In winter months, it'll probably be too cold to relax outdoors, so try and snag a warm seat by the fireplace. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a>\u003cbr>\n3758 Piedmont Avenue [\u003ca href=\"https://goo.gl/maps/ogKDVvRnX9N2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 350-8470\u003cbr>\nHours: Mon-Fri 4pm-12am; Sat-Sun 12am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">The Lodge on Piedmont\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Most Exquisite Grilled Cheese Sandwich\u003c/h3>\n\u003cfigure id=\"attachment_103796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/featured.jpg\" alt='The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When a restaurant touts one of its dishes as the \"best-ever\" of its kind, it better live up to the promised hype of being at the top of its game. And certainly \u003cstrong>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer's\u003c/a>\u003c/strong> creation is one of those photogenic sandwiches that will regularly pop up in your Instagram feed via aspiring food pornographers. Dusted with dreamy clouds of grated \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pecorino_Romano\" target=\"_blank\">pecorino Romano\u003c/a>\u003c/em> cheese, its elegant presentation definitely earns it quite a few points in the eye candy department. Fat slices of \u003ca href=\"http://acmebread.com/bread\" target=\"_blank\">Acme levain\u003c/a> are stuffed with generous helpings of shredded aged Gruyère and dry Jack cheeses. (On a recent visit, however, it was disappointing to find that some of the cheese hadn't quite melted all the way down to its core despite their slow cooking process.) A seasonal, housemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda di fruitta\u003c/a>\u003c/em> adds a sweet note to the sandwich (which was cranberry in a nod to the holidays) with some fresh arugula to balance out its rich flavors. It's a substantial sandwich that needs no additional sides to fill you up at lunch, although you do have the option to add avocado, heirloom tomatoes or even an egg if you're wanting to take it to the next level of decadence.\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>Simple and Satisfyingly Delicious\u003c/h3>\n\u003cfigure id=\"attachment_103901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6984.jpg\" alt=\"The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen's\u003c/strong>\u003c/a> grilled cheese sandwich is a no-frills affair: melted sharp cheddar oozes from two soft slices of sourdough bread spread with whole grain mustard. It's the affordable, adult-version of the grilled cheese you grew up eating as a kid, but this one's made with quality ingredients (local and seasonal) and pairs well with an optional side salad like baby kale greens. There's always a housemade soup of day, so feel free to splurge a little if you want a liquid sidekick with your sandwich. And they have a small deli that carries select grocery items, beer and wine for sale if you'd like to pick up some gourmet items to take home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Avenue [\u003ca href=\"https://goo.gl/maps/MT7hA4NBQj62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: 9am-9:30pm everyday; closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GrandLakeKitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spooktacular Array of Eerily Awesome Halloween Treats",
"title": "Spooktacular Array of Eerily Awesome Halloween Treats",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats, from ghoulish chocolate-dipped strawberry ghosts and chocolicious wicked witch hats to gooey salted caramel pumpkin popcorn balls and chewy caramel-dipped apples. The mummy sausage rolls with bloody ketchup eyes will disappear into the night, and bloody blood orange-cranberry punch promises a real kick. Happy Halloween Treats!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cstrong>Halloween Chocolate Wicked Witch Hat Cookies\u003c/strong>\u003c/a>\u003cbr>\nDark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!\u003c/p>\n\u003cfigure id=\"attachment_102195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg\" alt=\"Halloween Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cstrong>Halloween White Chocolate Dipped Strawberry Ghosts\u003c/strong>\u003c/a>\u003cbr>\nThese sweetly scary ghosts will get gobbled up before you can say “Boo!”\u003c/p>\n\u003cfigure id=\"attachment_102258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-final.jpg\" alt=\"Halloween White Chocolate Dipped Strawberry Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween White Chocolate Dipped Strawberry Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cstrong>Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\u003c/strong>\u003c/a>\u003cbr>\nParty on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cstrong>DIY Halloween Caramel Apples\u003c/strong>\u003c/a>\u003cbr>\nWhen a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! \u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cstrong>Halloween Mummy Sausage Rolls\u003c/strong>\u003c/a>\u003cbr>\nRoasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.\u003c/p>\n\u003cfigure id=\"attachment_102343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cstrong>“Bloody” Halloween Party Punch\u003c/strong>\u003c/a>\u003cbr>\nThis fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\u003c/p>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-102512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Bloody” Halloween party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats.",
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"description": "Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats.",
"title": "Spooktacular Array of Eerily Awesome Halloween Treats | KQED",
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"source": "Halloween Recipe Guide",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats, from ghoulish chocolate-dipped strawberry ghosts and chocolicious wicked witch hats to gooey salted caramel pumpkin popcorn balls and chewy caramel-dipped apples. The mummy sausage rolls with bloody ketchup eyes will disappear into the night, and bloody blood orange-cranberry punch promises a real kick. Happy Halloween Treats!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cstrong>Halloween Chocolate Wicked Witch Hat Cookies\u003c/strong>\u003c/a>\u003cbr>\nDark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!\u003c/p>\n\u003cfigure id=\"attachment_102195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg\" alt=\"Halloween Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cstrong>Halloween White Chocolate Dipped Strawberry Ghosts\u003c/strong>\u003c/a>\u003cbr>\nThese sweetly scary ghosts will get gobbled up before you can say “Boo!”\u003c/p>\n\u003cfigure id=\"attachment_102258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-final.jpg\" alt=\"Halloween White Chocolate Dipped Strawberry Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween White Chocolate Dipped Strawberry Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cstrong>Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\u003c/strong>\u003c/a>\u003cbr>\nParty on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cstrong>DIY Halloween Caramel Apples\u003c/strong>\u003c/a>\u003cbr>\nWhen a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! \u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cstrong>Halloween Mummy Sausage Rolls\u003c/strong>\u003c/a>\u003cbr>\nRoasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.\u003c/p>\n\u003cfigure id=\"attachment_102343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cstrong>“Bloody” Halloween Party Punch\u003c/strong>\u003c/a>\u003cbr>\nThis fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\u003c/p>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-102512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Bloody” Halloween party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "“Bloody” Halloween Party Punch",
"title": "“Bloody” Halloween Party Punch",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Way better than a bottle of fruit punch, this fizzy sweet-tart welcoming drink is made with tangy cranberry juice, fizzy blood orange soda, and pureed frozen strawberries, which add sweetness and texture. Pour it into a large footed glass bowl or even a trifle dish and top it off with sparkling water and plenty of ice.\u003c/p>\n\u003cp>If you are feeling extra ghoulish, and for an adults-only Halloween bash, add 16 fl oz of vodka or gin to the mix.\u003c/p>\n\u003cp>Decorate your big bowl of fruit blood-punch with a small block of dry ice (if you can find it), which will cause your punch to look eerily fiendish. Plastic spider rings, gummy worms, or other terrifying creatures of the night can be used to decorate the rims of the bowl and the surrounding table.\u003c/p>\n\u003cp>Don’t forget to put out plenty of cups and a ladle!\u003c/p>\n\u003cfigure id=\"attachment_102513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg\" alt=\"Foamy “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foamy “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Bloody” Halloween Party Punch\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 quarts of punch\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 10-oz bag frozen strawberries\u003c/li>\n\u003cli>1 32-fl oz bottle cranberry juice, chilled\u003c/li>\n\u003cli>1 25-fl oz bottle blood orange soda, chilled\u003c/li>\n\u003cli>About 12 fl oz sparkling water or to taste, chilled\u003c/li>\n\u003cli>Ice cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg\" alt=\"Ingredients for “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, blend together the strawberries with the cranberry juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-blend.jpg\" alt=\"In a blender, blend together the strawberries with the cranberry juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, blend together the strawberries with the cranberry juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour into a punch bowl. Add the orange soda and sparkling water, stir gently to mix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-pour.jpg\" alt=\"Pour into a punch bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a punch bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg\" alt=\"Add the orange soda and sparkling water, stir gently to mix.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the orange soda and sparkling water, stir gently to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night.\" width=\"1920\" height=\"2044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-400x426.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-800x852.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1440x1533.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1180x1256.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-960x1022.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ice cubes and garnish the bowl with terrifying creatures of the night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Serve the “Bloody” Halloween Party Punch.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the “Bloody” Halloween Party Punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\r\n",
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"description": "This fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\r\n",
"title": "“Bloody” Halloween Party Punch | KQED",
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"headline": "“Bloody” Halloween Party Punch",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Way better than a bottle of fruit punch, this fizzy sweet-tart welcoming drink is made with tangy cranberry juice, fizzy blood orange soda, and pureed frozen strawberries, which add sweetness and texture. Pour it into a large footed glass bowl or even a trifle dish and top it off with sparkling water and plenty of ice.\u003c/p>\n\u003cp>If you are feeling extra ghoulish, and for an adults-only Halloween bash, add 16 fl oz of vodka or gin to the mix.\u003c/p>\n\u003cp>Decorate your big bowl of fruit blood-punch with a small block of dry ice (if you can find it), which will cause your punch to look eerily fiendish. Plastic spider rings, gummy worms, or other terrifying creatures of the night can be used to decorate the rims of the bowl and the surrounding table.\u003c/p>\n\u003cp>Don’t forget to put out plenty of cups and a ladle!\u003c/p>\n\u003cfigure id=\"attachment_102513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg\" alt=\"Foamy “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foamy “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Bloody” Halloween Party Punch\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 quarts of punch\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>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 10-oz bag frozen strawberries\u003c/li>\n\u003cli>1 32-fl oz bottle cranberry juice, chilled\u003c/li>\n\u003cli>1 25-fl oz bottle blood orange soda, chilled\u003c/li>\n\u003cli>About 12 fl oz sparkling water or to taste, chilled\u003c/li>\n\u003cli>Ice cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg\" alt=\"Ingredients for “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, blend together the strawberries with the cranberry juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-blend.jpg\" alt=\"In a blender, blend together the strawberries with the cranberry juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, blend together the strawberries with the cranberry juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour into a punch bowl. Add the orange soda and sparkling water, stir gently to mix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-pour.jpg\" alt=\"Pour into a punch bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a punch bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg\" alt=\"Add the orange soda and sparkling water, stir gently to mix.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the orange soda and sparkling water, stir gently to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night.\" width=\"1920\" height=\"2044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-400x426.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-800x852.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1440x1533.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1180x1256.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-960x1022.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ice cubes and garnish the bowl with terrifying creatures of the night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Serve the “Bloody” Halloween Party Punch.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the “Bloody” Halloween Party Punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Art Of Drinking Absinthe, The Liquor Of Aesthetes",
"title": "The Art Of Drinking Absinthe, The Liquor Of Aesthetes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_99285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tsb_8883_custom-7ef6949b3fd6f534467d95ef0e0397e3a248c1f4-e1439328220130.jpg\" alt=\"A sugar cube is cradled by a slotted spoon balanced on top of a glass of absinthe.\" width=\"1920\" height=\"1325\">\u003cfigcaption class=\"wp-caption-text\">A sugar cube is cradled by a slotted spoon balanced on top of a glass of absinthe. \u003ccite>(Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's something romantic about absinthe — that naturally green liquor derived from wormwood and herbs like anise or fennel. Vincent Van Gogh and Oscar Wilde drank it. Henri de Toulouse-Lautrec and Pablo Picasso filled the glasses of cafe patrons with absinthe in their paintings. Absinthe was a drink of aesthetes.\u003c/p>\n\u003cp>Yet it was not art, but necessity that first helped popularize absinthe: It was included in the rations of \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/17/167488498/elixirs-made-to-fight-malaria-still-shine-on-the-modern-bar\" target=\"_blank\" rel=\"noopener\">French soldiers\u003c/a> who marched off to colonize Algeria in the 1840s. As Betina Wittels and Robert Hermesch write in \u003cem>Absinthe: Sip of Seduction,\u003c/em> French army doctors issued absinthe to soldiers \"for the prevention of fevers and treatment of dysentery.\"\u003c/p>\n\u003cfigure id=\"attachment_99284\" class=\"wp-caption aligncenter\" style=\"max-width: 1246px\">\u003cimg class=\"size-full wp-image-99284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628.jpg\" alt=\"Le louche refers to the transformation that happens when water is added to absinthe, turning the liquor from a deep green to a milky, iridescent shade. At left, a classic pour. At right, an absinthe glass fitted with a brouilleur, a device that holds the ice and lets water slowly drip down.\" width=\"1246\" height=\"868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628.jpg 1246w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-960x669.jpg 960w\" sizes=\"(max-width: 1246px) 100vw, 1246px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Le louche\u003c/em> refers to the transformation that happens when water is added to absinthe, turning the liquor from a deep green to a milky, iridescent shade. At left, a classic pour. At right, an absinthe glass fitted with a \u003cem>brouilleur, a\u003c/em> device that holds the ice and lets water slowly drip down. \u003ccite>(Courtesy of Scott MacDonald)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soon, the soldiers were drinking the beverage for nonmedicinal purposes, too. Wittels and Hermesch write that it became a fashionable beverage in Algerian cafes and nightclubs, and when soldiers returned to France, they weren't ready to give the drink up. At the time, the French wine industry was collapsing owing to a vine-killing aphid called phylloxera that left wine in short supply. Absinthe was in the right place at the right time. But rather than simply substituting one alcohol for another, the French developed a ritual for drinking absinthe that gave rise to some of the greatest liquor paraphernalia — known as absinthiana — around.\u003c/p>\n\u003cfigure id=\"attachment_99293\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-99293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/absinthe-spoons.jpg\" alt=\"An assortment of slotted absinthe spoons from the late 19th century. They were mostly used in bars and absinthe houses in Europe.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/absinthe-spoons.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/absinthe-spoons-400x267.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of slotted absinthe spoons from the late 19th century. They were mostly used in bars and absinthe houses in Europe. \u003ccite>(Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, absinthe is mixed with cold water. Not only does this dilute a liquor that is often bottled at about 70 percent ABV, it also produces a cloudy effect called \u003cem>le louche \u003c/em>(which can be roughly translated to \"the clouding\"). \u003cem>Le louche\u003c/em> is a spectacle for the eyes, as the absinthe transforms from a deep green to a milky, iridescent shade. It is a bit of magic in a glass.\u003c/p>\n\u003cfigure id=\"attachment_99294\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-99294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/absinthe-drip-fountain.jpg\" alt=\"This drip fountain, on display at the Southern Food and Beverage Museum, is a replica of the one found at the Old Absinthe House in New Orleans. Drip fountains were an economical way to cool down water before adding it to absinthe, while also prolonging the spectacle of le louche.\" width=\"300\" height=\"449\">\u003cfigcaption class=\"wp-caption-text\">This drip fountain, on display at the Southern Food and Beverage Museum, is a replica of the one found at the Old Absinthe House in New Orleans. Drip fountains were an economical way to cool down water before adding it to absinthe, while also prolonging the spectacle of le louche. \u003ccite>( Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Le louche\u003c/em> is also an example of a scientifically interesting phenomenon known as the \"\u003ca href=\"http://iopscience.iop.org/1742-6596/352/1/012047\">ouzo effect\u003c/a>.\" Basically, when the water hits the absinthe, it releases the essential oils from the alcohol into the water, creating a spontaneous emulsion. So the drink becomes cloudy, and the effect sticks around a surprisingly long time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cold water, it seems, was considered essential to palatability: In \u003cem>Five O'Clock Absinthe,\u003c/em> the late-19th century poet Raoul Ponchon wrote that, if you have warm absinthe, \u003cem>boire du pissat d'âne ou du bouillon pointu --\u003c/em> which \u003ca href=\"http://www.museeabsinthe.com/Ponchon-French-English.pdf\">translates\u003c/a>, more or less, to \"you might as well drink donkey's urine or 'enema broth' \" instead. So cold water it was.\u003c/p>\n\u003cp>The absinthe is sweetened with a cube of sugar, placed on a slotted spoon balanced on top of the glass. Water is dripped over the sugar, so that it dissolves slowly into the refreshment below.\u003c/p>\n\u003cp>Why create a special spoon for this purpose? Forks could also work, but in the 1800s, sugar didn't come in cubes but in lumpy rocks, which would have been difficult to balance on tines. So the French created special spoons that could cradle the sugar while allowing the sweetened water to drip down into the glass.\u003c/p>\n\u003cfigure id=\"attachment_99288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tsb_8866_enl-1bf31e4513ba7299ecac076cdb7deb1cfa0b6011-e1439328232702.jpg\" alt=\"Bottles of absinthe line the bar at a display dedicated to the drink at the Southern Food and Beverage Museum in New Orleans.\" width=\"1920\" height=\"1284\">\u003cfigcaption class=\"wp-caption-text\">Bottles of absinthe line the bar at a display dedicated to the drink at the Southern Food and Beverage Museum in New Orleans. \u003ccite>( Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Drip fountains were created for two reasons. First, they allowed people to economically cool the water used to dilute the strong liquor. A small amount of ice — which was still an expensive luxury in the mid-1800s — could be used to chill a large quantity of water. Second, the fountains allowed patrons to draw out the ritual of \u003cem>le louche\u003c/em>. Sure, you could simply pour the water in all at once and be done with it. But where is the magic in that? No, drinking absinthe was meant to be an indulgence for the senses — no wonder artists flocked to the beverage. Absinthiana collector Scott MacDonald, author of \u003ca href=\"http://www.absintheantiques.net/Absinthe_Antiques/Home.html\" target=\"_blank\" rel=\"noopener\">Absinthe Antiques\u003c/a>, refers to the process as \"Western civilization's tea ceremony.\"\u003c/p>\n\u003cp>Lots of people were drinking absinthe in the latter half of the 19th century, but the way they drank it — and the utensils they used — quickly became a marker of social class. While cafes might carry slotted spoons with a simple design, some wealthy families would order a full set of specially engraved spoons from the silversmith. Like most of us, these wealthy absinthe drinkers weren't immune to trends: MacDonald says that in the 1880s, spoons made out of a new material called aluminum were actually more costly than those made from pure silver.\u003c/p>\n\u003cp>The French brought their love of absinthe with them to New Orleans, which explains why the city's \u003ca href=\"http://sofabinstitute.org/southern-food-and-beverage\" target=\"_blank\" rel=\"noopener\">Southern Food and Beverage Museum\u003c/a> has a large exhibit devoted to the drink. Museum President Liz Williams says that only the upper classes could afford a bottle of absinthe on their own — but that didn't make absinthe any less of the people's drink. Instead of happy hour, the time between 5-7 every evening was known as \"the green hour\" in France. People gathered in cafes, visiting and unwinding over glasses of absinthe.\u003c/p>\n\u003cp>And MacDonald explains that despite absinthe's reputation as an artist's beverage, it was the common person's beverage first. \"Artists enjoyed it because it brought people together,\" explains MacDonald. \"They enjoyed the culture of it.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Absinthe was a favorite of artists like Picasso and Van Gogh. Perhaps that explains why a complex ritual rose around drinking it, spawning some of the most beautiful alcohol paraphernalia around.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_99285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tsb_8883_custom-7ef6949b3fd6f534467d95ef0e0397e3a248c1f4-e1439328220130.jpg\" alt=\"A sugar cube is cradled by a slotted spoon balanced on top of a glass of absinthe.\" width=\"1920\" height=\"1325\">\u003cfigcaption class=\"wp-caption-text\">A sugar cube is cradled by a slotted spoon balanced on top of a glass of absinthe. \u003ccite>(Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's something romantic about absinthe — that naturally green liquor derived from wormwood and herbs like anise or fennel. Vincent Van Gogh and Oscar Wilde drank it. Henri de Toulouse-Lautrec and Pablo Picasso filled the glasses of cafe patrons with absinthe in their paintings. Absinthe was a drink of aesthetes.\u003c/p>\n\u003cp>Yet it was not art, but necessity that first helped popularize absinthe: It was included in the rations of \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/17/167488498/elixirs-made-to-fight-malaria-still-shine-on-the-modern-bar\" target=\"_blank\" rel=\"noopener\">French soldiers\u003c/a> who marched off to colonize Algeria in the 1840s. As Betina Wittels and Robert Hermesch write in \u003cem>Absinthe: Sip of Seduction,\u003c/em> French army doctors issued absinthe to soldiers \"for the prevention of fevers and treatment of dysentery.\"\u003c/p>\n\u003cfigure id=\"attachment_99284\" class=\"wp-caption aligncenter\" style=\"max-width: 1246px\">\u003cimg class=\"size-full wp-image-99284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628.jpg\" alt=\"Le louche refers to the transformation that happens when water is added to absinthe, turning the liquor from a deep green to a milky, iridescent shade. At left, a classic pour. At right, an absinthe glass fitted with a brouilleur, a device that holds the ice and lets water slowly drip down.\" width=\"1246\" height=\"868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628.jpg 1246w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-960x669.jpg 960w\" sizes=\"(max-width: 1246px) 100vw, 1246px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Le louche\u003c/em> refers to the transformation that happens when water is added to absinthe, turning the liquor from a deep green to a milky, iridescent shade. At left, a classic pour. At right, an absinthe glass fitted with a \u003cem>brouilleur, a\u003c/em> device that holds the ice and lets water slowly drip down. \u003ccite>(Courtesy of Scott MacDonald)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soon, the soldiers were drinking the beverage for nonmedicinal purposes, too. Wittels and Hermesch write that it became a fashionable beverage in Algerian cafes and nightclubs, and when soldiers returned to France, they weren't ready to give the drink up. At the time, the French wine industry was collapsing owing to a vine-killing aphid called phylloxera that left wine in short supply. Absinthe was in the right place at the right time. But rather than simply substituting one alcohol for another, the French developed a ritual for drinking absinthe that gave rise to some of the greatest liquor paraphernalia — known as absinthiana — around.\u003c/p>\n\u003cfigure id=\"attachment_99293\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-99293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/absinthe-spoons.jpg\" alt=\"An assortment of slotted absinthe spoons from the late 19th century. They were mostly used in bars and absinthe houses in Europe.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/absinthe-spoons.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/absinthe-spoons-400x267.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of slotted absinthe spoons from the late 19th century. They were mostly used in bars and absinthe houses in Europe. \u003ccite>(Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, absinthe is mixed with cold water. Not only does this dilute a liquor that is often bottled at about 70 percent ABV, it also produces a cloudy effect called \u003cem>le louche \u003c/em>(which can be roughly translated to \"the clouding\"). \u003cem>Le louche\u003c/em> is a spectacle for the eyes, as the absinthe transforms from a deep green to a milky, iridescent shade. It is a bit of magic in a glass.\u003c/p>\n\u003cfigure id=\"attachment_99294\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-99294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/absinthe-drip-fountain.jpg\" alt=\"This drip fountain, on display at the Southern Food and Beverage Museum, is a replica of the one found at the Old Absinthe House in New Orleans. Drip fountains were an economical way to cool down water before adding it to absinthe, while also prolonging the spectacle of le louche.\" width=\"300\" height=\"449\">\u003cfigcaption class=\"wp-caption-text\">This drip fountain, on display at the Southern Food and Beverage Museum, is a replica of the one found at the Old Absinthe House in New Orleans. Drip fountains were an economical way to cool down water before adding it to absinthe, while also prolonging the spectacle of le louche. \u003ccite>( Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Le louche\u003c/em> is also an example of a scientifically interesting phenomenon known as the \"\u003ca href=\"http://iopscience.iop.org/1742-6596/352/1/012047\">ouzo effect\u003c/a>.\" Basically, when the water hits the absinthe, it releases the essential oils from the alcohol into the water, creating a spontaneous emulsion. So the drink becomes cloudy, and the effect sticks around a surprisingly long time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cold water, it seems, was considered essential to palatability: In \u003cem>Five O'Clock Absinthe,\u003c/em> the late-19th century poet Raoul Ponchon wrote that, if you have warm absinthe, \u003cem>boire du pissat d'âne ou du bouillon pointu --\u003c/em> which \u003ca href=\"http://www.museeabsinthe.com/Ponchon-French-English.pdf\">translates\u003c/a>, more or less, to \"you might as well drink donkey's urine or 'enema broth' \" instead. So cold water it was.\u003c/p>\n\u003cp>The absinthe is sweetened with a cube of sugar, placed on a slotted spoon balanced on top of the glass. Water is dripped over the sugar, so that it dissolves slowly into the refreshment below.\u003c/p>\n\u003cp>Why create a special spoon for this purpose? Forks could also work, but in the 1800s, sugar didn't come in cubes but in lumpy rocks, which would have been difficult to balance on tines. So the French created special spoons that could cradle the sugar while allowing the sweetened water to drip down into the glass.\u003c/p>\n\u003cfigure id=\"attachment_99288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tsb_8866_enl-1bf31e4513ba7299ecac076cdb7deb1cfa0b6011-e1439328232702.jpg\" alt=\"Bottles of absinthe line the bar at a display dedicated to the drink at the Southern Food and Beverage Museum in New Orleans.\" width=\"1920\" height=\"1284\">\u003cfigcaption class=\"wp-caption-text\">Bottles of absinthe line the bar at a display dedicated to the drink at the Southern Food and Beverage Museum in New Orleans. \u003ccite>( Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Drip fountains were created for two reasons. First, they allowed people to economically cool the water used to dilute the strong liquor. A small amount of ice — which was still an expensive luxury in the mid-1800s — could be used to chill a large quantity of water. Second, the fountains allowed patrons to draw out the ritual of \u003cem>le louche\u003c/em>. Sure, you could simply pour the water in all at once and be done with it. But where is the magic in that? No, drinking absinthe was meant to be an indulgence for the senses — no wonder artists flocked to the beverage. Absinthiana collector Scott MacDonald, author of \u003ca href=\"http://www.absintheantiques.net/Absinthe_Antiques/Home.html\" target=\"_blank\" rel=\"noopener\">Absinthe Antiques\u003c/a>, refers to the process as \"Western civilization's tea ceremony.\"\u003c/p>\n\u003cp>Lots of people were drinking absinthe in the latter half of the 19th century, but the way they drank it — and the utensils they used — quickly became a marker of social class. While cafes might carry slotted spoons with a simple design, some wealthy families would order a full set of specially engraved spoons from the silversmith. Like most of us, these wealthy absinthe drinkers weren't immune to trends: MacDonald says that in the 1880s, spoons made out of a new material called aluminum were actually more costly than those made from pure silver.\u003c/p>\n\u003cp>The French brought their love of absinthe with them to New Orleans, which explains why the city's \u003ca href=\"http://sofabinstitute.org/southern-food-and-beverage\" target=\"_blank\" rel=\"noopener\">Southern Food and Beverage Museum\u003c/a> has a large exhibit devoted to the drink. Museum President Liz Williams says that only the upper classes could afford a bottle of absinthe on their own — but that didn't make absinthe any less of the people's drink. Instead of happy hour, the time between 5-7 every evening was known as \"the green hour\" in France. People gathered in cafes, visiting and unwinding over glasses of absinthe.\u003c/p>\n\u003cp>And MacDonald explains that despite absinthe's reputation as an artist's beverage, it was the common person's beverage first. \"Artists enjoyed it because it brought people together,\" explains MacDonald. \"They enjoyed the culture of it.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sonoma Aperitif Introducing Exotic Fruit-based Infusions to Bay Area",
"title": "Sonoma Aperitif Introducing Exotic Fruit-based Infusions to Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94669\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Hagar.jpg\" alt=\"Laura Hagar-Rush is making lovely aperitifs in Sonoma County from heirloom fruit like bergamot, Buddha's hand, yali pear and Chinese quince grown around the Bay Area. \" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-400x482.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-800x965.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-768x926.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-320x386.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Laura Hagar-Rush is making lovely aperitifs in Sonoma County from heirloom fruit like bergamot, Buddha's hand, yali pear and Chinese quince grown around the Bay Area. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That old-world tradition of having friendly, pre-dinner chitchat while sipping an \u003ca href=\"http://www.foodandwine.com/articles/spirits-the-art-of-the-aperitif\" target=\"_blank\" rel=\"noopener\">aperitif\u003c/a> to relax after the day is done might be at odds with today's hyperspeed lifestyles but one part of the equation is coming back: the beverage. Spurred by the \u003ca href=\"http://www.ypo.org/2014/10/the-art-and-business-of-craft-cocktails/\" target=\"_blank\" rel=\"noopener\">craft cocktail movement\u003c/a> in which yesteryear's ingredients are reinvented but made from scratch, lots better than ever, this wine-based infusion is \u003ca href=\"http://www.mercurynews.com/eat-drink-play/ci_26210597/aperitif-hour\" target=\"_blank\" rel=\"noopener\">reappearing\u003c/a> via a few passionate producers like Laura Hagar-Rush of \u003ca href=\"http://www.sonomaaperitif.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Aperitif\u003c/a>.\u003c/p>\n\u003cp>Her pale, pastel-colored concoctions brewed with various fruits, herbs and flowers are intensely aromatic, complex and exquisitely delicate, belying their 16% alcohol content. Featuring the haunting smells of ingredients like \u003ca href=\"http://en.wikipedia.org/wiki/Oroblanco\" target=\"_blank\" rel=\"noopener\">oroblanco\u003c/a>, \u003ca href=\"http://www.specialtyproduce.com/produce/Yali_Pears_6585.php\" target=\"_blank\" rel=\"noopener\">yali pear\u003c/a>, \u003ca href=\"http://www.louistheplantgeek.com/a-gardening-journal/1053-pseudocydonia-sinensis\" target=\"_blank\" rel=\"noopener\">Chinese quince\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Bergamot_orange\" target=\"_blank\" rel=\"noopener\">bergamot\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Blood_orange\" target=\"_blank\" rel=\"noopener\">blood orange\u003c/a> and \u003ca href=\"http://simple.wikipedia.org/wiki/Feijoa\" target=\"_blank\" rel=\"noopener\">feijoa\u003c/a> (pineapple guava), her essences are miles removed from the overly bitter and \"it's-an-acquired-taste\" commercial products like \u003ca href=\"http://en.wikipedia.org/wiki/Campari\" target=\"_blank\" rel=\"noopener\">Campari\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Fernet-Branca\" target=\"_blank\" rel=\"noopener\">Fernet-Branca\u003c/a> or syrupy mass-market stuff like \u003ca href=\"http://en.wikipedia.org/wiki/Dubonnet\" target=\"_blank\" rel=\"noopener\">Dubonnet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94671\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/quince-label.jpg\" alt=\"Quince label\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label.jpg 998w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-400x610.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-800x1220.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-768x1171.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-320x488.jpg 320w\" sizes=\"(max-width: 998px) 100vw, 998px\">\u003cfigcaption class=\"wp-caption-text\">Quince label \u003ccite>(Laura Hagar-Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few budding aperitif producers have emerged recently like \u003ca href=\"http://www.jardesca.com/home\" target=\"_blank\" rel=\"noopener\">Jardesca\u003c/a> while others such as \u003ca href=\"http://www.portworks.com\" target=\"_blank\" rel=\"noopener\">Sonoma Portworks\u003c/a>, \u003ca href=\"http://www.charbay.com/\" target=\"_blank\" rel=\"noopener\">Charbay\u003c/a>, \u003ca href=\"http://suttoncellars.com/\" target=\"_blank\" rel=\"noopener\">Sutton Cellars\u003c/a> and \u003ca href=\"http://www.quadywinery.com/\" target=\"_blank\" rel=\"noopener\">Quady\u003c/a> now have aperitifs in their product lines. But Hagar-Rush is the only one focused on seasonal heirloom fruit, grown in her expansive yard in rural \u003ca href=\"http://en.wikipedia.org/wiki/Forestville,_California\" target=\"_blank\" rel=\"noopener\">Forestville\u003c/a> and in the yards of friends and acquaintances throughout the Bay Area.\u003c/p>\n\u003cp>A writer and graphic designer by trade -- she used to write food and wine articles for the \u003ca href=\"http://www.eastbayexpress.com/\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a> -- Hagar-Rush took the giant step from observing to doing after sipping a \"transcendental\" bergamot aperitif a friend made in his garage a few years ago. \"It was really delicious so I went home and made one,\" explains the tall, immediately likable mom of two college-age kids, who's married to an industrial design engineer.\u003c/p>\n\u003cp>Aperitifs -- including familiar iterations like \u003ca href=\"http://vermouth101.com/\" target=\"_blank\" rel=\"noopener\">vermouth\u003c/a> -- start with wine, which is infused with flavoring like herbs, fruit, roots and bark, allowed to percolate for awhile, then strained and dosed with a distilled product like vodka or brandy. Without the infusions, this is roughly how classic before-or-after-dinner \"fortified\" beverages like \u003ca href=\"http://en.wikipedia.org/wiki/Port_wine\" target=\"_blank\" rel=\"noopener\">port\u003c/a>, \u003ca href=\"https://www.yahoo.com/food/what-is-sherry-and-why-should-you-drink-it-100027367111.html\" target=\"_blank\" rel=\"noopener\">sherry\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Madeira_wine\" target=\"_blank\" rel=\"noopener\">madeira\u003c/a> are made. Varying amounts of sweetener are used in many aperitifs but those made by Hagar-Rush are just sweet enough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Her singular inspiration was showcasing organic, local fruit. \"It's a nice combination of the wine world and the whole local, sustainable produce movement, which I'm interested in,\" she explains. \"This is going to sound a little woo-woo, but I like the idea of connecting people with the earth and the seasons and the cycle -- great food is only available certain times of the year. Like, cherries are only great for a month.\"\u003c/p>\n\u003cp>Current offerings reflect the winter citrus season and include blood orange, bergamot and \u003ca href=\"http://en.wikipedia.org/wiki/Buddha%27s_hand\" target=\"_blank\" rel=\"noopener\">Buddha's hand\u003c/a>, a bizarre-looking fruit with yellow finger-like appendages that is so fragrant that it's used to perfume rooms in parts of Asia. \"Coming up is \u003ca href=\"http://www.nytimes.com/2011/02/23/dining/23limes.html?_r=0\" target=\"_blank\" rel=\"noopener\">Rangpur lime\u003c/a>,\" explains Hagar-Rush. Soon will be the spring aperitifs, which will include \u003ca href=\"http://en.wikipedia.org/wiki/Cherimoya\" target=\"_blank\" rel=\"noopener\">cherimoya\u003c/a>-jasmine.\u003c/p>\n\u003cp>In her ever-changing lineup are delicate summer offerings such as strawberry-basil and white nectarine-rose. Fall will see aperitifs like bosc pear and fig-pear. \"I always have grapefruit,\" she notes, since \"great organic fruit is available year round.\u003c/p>\n\u003cp>\"They are generally less sweet than one expects,\" explains Hagar-Rush. \"People generally say they're refreshing and bright, particularly with the citrus. The point with these is to deliver the essence of the seasonal fruit. All of them are extremely aromatic. The nose is intense and a huge part of the experience. They're perfumey, but in a good way.\"\u003c/p>\n\u003cp>The road to her current level of expertise involved three years of study and experimentation as well as jumping through the endless hoops of the officials who regulate alcoholic beverages. For example, the federal Alcohol and Tobacco Tax and Trade Bureau, nicknamed the TTB, wouldn't allow her to put \"aperitif\" on the label of her Sonoma Aperitif brand. Go figure. So she slyly came up with a substitute, \"Qu'est-ce que c'est,\" which means \"what is it?\" in French.\u003c/p>\n\u003cfigure id=\"attachment_94670\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94670\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/blood-orange-label.jpg\" alt=\"Blood orange label. Strict and sometimes puzzling regulations prohibited Hagar-Rush from putting "aperitif" on her labels so instead, she puckishly calls her essences "Qu'est-ce que c'est" (what is it?)\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-400x612.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-800x1223.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-768x1174.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-320x489.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Blood orange label. Strict and sometimes puzzling regulations prohibited Hagar-Rush from putting \"aperitif\" on her labels so instead, she puckishly calls her essences \"Qu'est-ce que c'est\" (what is it?) \u003ccite>(Laura Hagar-Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides researching 18th and 19th century cookbooks, Hagar-Rush made a lot of samples, learning that Sonoma County's renowned chardonnay doesn't work nearly as well for the base wine as do varietals like sauvignon blanc. Also, \"I did isolated samples of things like basil, rosemary, flowers, thyme,\" she explains. \"I just infused that single thing to see what notes would be added.\"\u003c/p>\n\u003cp>She experimented with an array of fruit, too. \"As the seasons went by, I took every interesting heirloom fruit that I could find and did test research. Some were horrible; cantaloupe was truly repulsive. Some were wonderful. And some were just meh.\"\u003c/p>\n\u003cp>Once she identified the winners, she began relentlessly searching for fruit sources, quizzing friends and acquaintances and putting requests on news groups and elsewhere online. One of her discoveries was a former UC Davis field station not too far from her house that was growing -- and mostly ignoring -- more than a dozen kinds of obscure citrus. She collected other exotica from friends' backyards as well as farmers' markets.\u003c/p>\n\u003cp>Launching her business also required a facility, which she found in the former Eagle Ridge Winery in \u003ca href=\"http://en.wikipedia.org/wiki/Penngrove,_California\" target=\"_blank\" rel=\"noopener\">Penngrove\u003c/a> near \u003ca href=\"http://en.wikipedia.org/wiki/Petaluma,_California\" target=\"_blank\" rel=\"noopener\">Petaluma\u003c/a>, which had earlier been a historic dairy and is now charmingly funky. A fortuitous aspect to leasing this property was the three-plus acres of old syrah vines, whose grapes Hagar-Rush vinifies and uses for her only red-wine-based product, \u003ca href=\"http://en.wikipedia.org/wiki/Nocino\" target=\"_blank\" rel=\"noopener\">\u003cem>nocino\u003c/em>\u003c/a>, an Italian-style green walnut aperitif featuring vanilla, nutmeg and other spices. She currently buys her base white wine -- sauvignon blanc and grenache blanc -- from a Sonoma County winery but plans to buy grapes and make it herself in the future.\u003c/p>\n\u003cp>Much hand labor is involved in producing her elixirs. The citrus -- which comprises a goodly portion of her offerings -- must be carefully peeled before infusion and since she has no staff, she brews her aperitifs in five-gallon jugs that are on the edge of being movable by one person. Her blends infuse for between a couple of days up to four months, she says. \"As it develops, I taste it to see how the infusion is going and it actually changes quite significantly over time.\"\u003c/p>\n\u003cfigure id=\"attachment_94668\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-94668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/brewing-aperitif.jpg\" alt=\"Some of the Sonoma Aperitif essences being infused with fruit, such as the Buddha's hand, Rangpur lime and Meyer lemon in the foreground.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Sonoma Aperitif essences being infused with fruit, such as the Buddha's hand, Rangpur lime and Meyer lemon in the foreground. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her goal is to \"try to find the highest development of the flavor arc\" for each batch. Like the fruit that perfumes her essences, these aperitifs are somewhat ephemeral. Kept cold, her products are best consumed early. \"I tell people to drink it within six months,\" says Hagar-Rush. No problem -- that creates an opportunity to try different elixirs throughout the year.\u003c/p>\n\u003cp>Sonoma Aperitif products have only been available for a few months now officially and their retail presence is just staring to grow. Despite this, visitors have been traipsing to her facility in the so-called \u003ca href=\"http://en.wikipedia.org/wiki/Petaluma_Gap\" target=\"_blank\" rel=\"noopener\">Petaluma Gap\u003c/a> for tastings, which Hagar-Rush particularly enjoys and which are getting \u003ca href=\"http://www.yelp.com/biz/sonoma-aperitif-penngrove\" target=\"_blank\" rel=\"noopener\">high marks on social media\u003c/a>. She also sometimes sells otherworldly preserves in her winery made from the same wonderful fruit sourced for her aperitifs.\u003c/p>\n\u003cp>\"Since people are often not familiar with aperitifs, the tasting experience is really important,\" says Hagar-Rush. \"It's my favorite thing; turning people on to something new.\" Visitors particularly like it when she mixes her essences with wine in the style of \u003ca href=\"http://en.wikipedia.org/wiki/Kir_%28cocktail%29\" target=\"_blank\" rel=\"noopener\">kir\u003c/a>. \"The stronger flavored ones, like the citrus and the raspberry-lavender that I do in summer, I mix with champagne. There's a trace of the berry in the nose while the bubbles release the lavender in a really interesting way,\" she notes.\u003c/p>\n\u003cp>Given the frequent unfamiliarity with European aperitifs among ordinary Americans, Hagar-Rush usually explains that they are great consumed either before a meal, in the continental style, or as a replacement for dessert wine after a meal. \"Traditionally, they're paired with savory appetizers,\" she says, \"and that's generally what I suggest people do. \u003ca href=\"http://en.wikipedia.org/wiki/Crostino\" target=\"_blank\" rel=\"noopener\">Crostini\u003c/a> with goat cheese, olives, pistachios, that sort of thing.\"\u003c/p>\n\u003cfigure id=\"attachment_94666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-94666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/bottles-2.jpg\" alt=\"The various aperitifs produced by Hagar-Rush have lovely botanical prints of fruit from the 18th and 19th centuries on the labels. \" width=\"1000\" height=\"1192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-768x915.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-320x381.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The various aperitifs produced by Hagar-Rush have lovely botanical prints of fruit from the 18th and 19th centuries on the labels. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Savvy visitors to Sonoma Aperitif might know that Berkeley's \u003ca href=\"http://www.chezpanisse.com/about/chez-panisse/\" target=\"_blank\" rel=\"noopener\">Chez Panisse\u003c/a> has long been serving house-infused aperitifs as part of the downstairs weekend menu -- making this famous restaurant an early local proponent of the beverage. Some trendy cocktail programs in the Bay Area are beginning to include such alcoholic nectars, typically made in-house. There's been \u003ca href=\"http://www.nytimes.com/2010/02/05/dining/05sfdine.html?_r=0\" target=\"_blank\" rel=\"noopener\">particular buzz\u003c/a> around vermouth of late, with house-made or commercial high-end versions being used for more than the usual martinis and manhattans.\u003c/p>\n\u003cp>In fact, Hagar-Rush has been consulting for a Sonoma winery she won't name to produce vermouth to augment their product line. \"We're going to try a couple of different styles and see which one we like,\" she reports. There's a lot of room for experimentation, since this aperitif appears in dry and sweet white-wine versions as well as in the classic red-wine version featured in manhattans and negronis.\u003c/p>\n\u003cp>Whatever the final product, carefully crafted aperitifs seem to be taking their place among other artisanal products being made in the Bay Area. Hagar-Rush views this as an opportunity for people \"to try something new,\" she says. \"It was like my response when I first tasted the bergamot (aperitif) my friend made: 'Wow, this is delicious. Why haven't I had this before?'\"\u003c/p>\n\u003cfigure id=\"attachment_94667\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-94667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/bottles.jpg\" alt=\"Sonoma Aperitif products not only have intense aromas and great balance but they come in alluring pastel colors. \" width=\"1000\" height=\"631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-400x252.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-320x202.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Aperitif products not only have intense aromas and great balance but they come in alluring pastel colors. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sonomaaperitif.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sonoma Aperitif\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>111 Goodwin Ave., Penngrove; 707-322-8696. Open by appointment.\u003c/li>\n\u003cli>Facebook: \u003ca href=\"https://www.facebook.com/sonomaaperitif?fref=ts\" target=\"_blank\" rel=\"noopener\">Sonoma Aperitif\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"https://twitter.com/laurahagar\" target=\"_blank\" rel=\"noopener\">@LauraHagar\u003c/a>\u003c/li>\n\u003cli>Product: 375ml bottles are priced at approximately $25.\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Available at:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.sonomawineshop.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Wine Shop\u003c/a>, 412 First St. E., Sonoma; 707-996-1230\u003c/li>\n\u003cli>\u003ca href=\"http://www.sonomawineshop.com/la-bodega/\" target=\"_blank\" rel=\"noopener\">La Bodega Cheese & Pasta\u003c/a>, 2295 Highway 116 S., Sebastopol, 707-827-1832\u003c/li>\n\u003cli>\u003ca href=\"https://www.winespectrum.com/\" target=\"_blank\" rel=\"noopener\">Wine Spectrum\u003c/a>, 800-933-8466, sales@winespectrum.com\u003c/li>\n\u003cli>\u003ca href=\"http://thebarlow.net/tenant/community-market/\" target=\"_blank\" rel=\"noopener\">Community Market in The Barlow\u003c/a>, 6770 McKinley St. #120, Sebastopol; 707-407-4020\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "New-world aperitifs are definitely having a moment. It's another example of how the farm-to-table movement featuring organic produce is reinventing classic products from earlier generations. Some of the most delicious, unique examples in the region are coming from Sonoma Aperitif, where proprietor Laura Hagar-Rush is using spectacularly aromatic heirloom fruit to concoct lovely, intense wine-based elixirs.",
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"description": "New-world aperitifs are definitely having a moment. It's another example of how the farm-to-table movement featuring organic produce is reinventing classic products from earlier generations. Some of the most delicious, unique examples in the region are coming from Sonoma Aperitif, where proprietor Laura Hagar-Rush is using spectacularly aromatic heirloom fruit to concoct lovely, intense wine-based elixirs.",
"title": "Sonoma Aperitif Introducing Exotic Fruit-based Infusions to Bay Area | KQED",
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"headline": "Sonoma Aperitif Introducing Exotic Fruit-based Infusions to Bay Area",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94669\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Hagar.jpg\" alt=\"Laura Hagar-Rush is making lovely aperitifs in Sonoma County from heirloom fruit like bergamot, Buddha's hand, yali pear and Chinese quince grown around the Bay Area. \" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-400x482.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-800x965.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-768x926.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-320x386.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Laura Hagar-Rush is making lovely aperitifs in Sonoma County from heirloom fruit like bergamot, Buddha's hand, yali pear and Chinese quince grown around the Bay Area. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That old-world tradition of having friendly, pre-dinner chitchat while sipping an \u003ca href=\"http://www.foodandwine.com/articles/spirits-the-art-of-the-aperitif\" target=\"_blank\" rel=\"noopener\">aperitif\u003c/a> to relax after the day is done might be at odds with today's hyperspeed lifestyles but one part of the equation is coming back: the beverage. Spurred by the \u003ca href=\"http://www.ypo.org/2014/10/the-art-and-business-of-craft-cocktails/\" target=\"_blank\" rel=\"noopener\">craft cocktail movement\u003c/a> in which yesteryear's ingredients are reinvented but made from scratch, lots better than ever, this wine-based infusion is \u003ca href=\"http://www.mercurynews.com/eat-drink-play/ci_26210597/aperitif-hour\" target=\"_blank\" rel=\"noopener\">reappearing\u003c/a> via a few passionate producers like Laura Hagar-Rush of \u003ca href=\"http://www.sonomaaperitif.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Aperitif\u003c/a>.\u003c/p>\n\u003cp>Her pale, pastel-colored concoctions brewed with various fruits, herbs and flowers are intensely aromatic, complex and exquisitely delicate, belying their 16% alcohol content. Featuring the haunting smells of ingredients like \u003ca href=\"http://en.wikipedia.org/wiki/Oroblanco\" target=\"_blank\" rel=\"noopener\">oroblanco\u003c/a>, \u003ca href=\"http://www.specialtyproduce.com/produce/Yali_Pears_6585.php\" target=\"_blank\" rel=\"noopener\">yali pear\u003c/a>, \u003ca href=\"http://www.louistheplantgeek.com/a-gardening-journal/1053-pseudocydonia-sinensis\" target=\"_blank\" rel=\"noopener\">Chinese quince\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Bergamot_orange\" target=\"_blank\" rel=\"noopener\">bergamot\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Blood_orange\" target=\"_blank\" rel=\"noopener\">blood orange\u003c/a> and \u003ca href=\"http://simple.wikipedia.org/wiki/Feijoa\" target=\"_blank\" rel=\"noopener\">feijoa\u003c/a> (pineapple guava), her essences are miles removed from the overly bitter and \"it's-an-acquired-taste\" commercial products like \u003ca href=\"http://en.wikipedia.org/wiki/Campari\" target=\"_blank\" rel=\"noopener\">Campari\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Fernet-Branca\" target=\"_blank\" rel=\"noopener\">Fernet-Branca\u003c/a> or syrupy mass-market stuff like \u003ca href=\"http://en.wikipedia.org/wiki/Dubonnet\" target=\"_blank\" rel=\"noopener\">Dubonnet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94671\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/quince-label.jpg\" alt=\"Quince label\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label.jpg 998w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-400x610.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-800x1220.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-768x1171.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-320x488.jpg 320w\" sizes=\"(max-width: 998px) 100vw, 998px\">\u003cfigcaption class=\"wp-caption-text\">Quince label \u003ccite>(Laura Hagar-Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few budding aperitif producers have emerged recently like \u003ca href=\"http://www.jardesca.com/home\" target=\"_blank\" rel=\"noopener\">Jardesca\u003c/a> while others such as \u003ca href=\"http://www.portworks.com\" target=\"_blank\" rel=\"noopener\">Sonoma Portworks\u003c/a>, \u003ca href=\"http://www.charbay.com/\" target=\"_blank\" rel=\"noopener\">Charbay\u003c/a>, \u003ca href=\"http://suttoncellars.com/\" target=\"_blank\" rel=\"noopener\">Sutton Cellars\u003c/a> and \u003ca href=\"http://www.quadywinery.com/\" target=\"_blank\" rel=\"noopener\">Quady\u003c/a> now have aperitifs in their product lines. But Hagar-Rush is the only one focused on seasonal heirloom fruit, grown in her expansive yard in rural \u003ca href=\"http://en.wikipedia.org/wiki/Forestville,_California\" target=\"_blank\" rel=\"noopener\">Forestville\u003c/a> and in the yards of friends and acquaintances throughout the Bay Area.\u003c/p>\n\u003cp>A writer and graphic designer by trade -- she used to write food and wine articles for the \u003ca href=\"http://www.eastbayexpress.com/\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a> -- Hagar-Rush took the giant step from observing to doing after sipping a \"transcendental\" bergamot aperitif a friend made in his garage a few years ago. \"It was really delicious so I went home and made one,\" explains the tall, immediately likable mom of two college-age kids, who's married to an industrial design engineer.\u003c/p>\n\u003cp>Aperitifs -- including familiar iterations like \u003ca href=\"http://vermouth101.com/\" target=\"_blank\" rel=\"noopener\">vermouth\u003c/a> -- start with wine, which is infused with flavoring like herbs, fruit, roots and bark, allowed to percolate for awhile, then strained and dosed with a distilled product like vodka or brandy. Without the infusions, this is roughly how classic before-or-after-dinner \"fortified\" beverages like \u003ca href=\"http://en.wikipedia.org/wiki/Port_wine\" target=\"_blank\" rel=\"noopener\">port\u003c/a>, \u003ca href=\"https://www.yahoo.com/food/what-is-sherry-and-why-should-you-drink-it-100027367111.html\" target=\"_blank\" rel=\"noopener\">sherry\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Madeira_wine\" target=\"_blank\" rel=\"noopener\">madeira\u003c/a> are made. Varying amounts of sweetener are used in many aperitifs but those made by Hagar-Rush are just sweet enough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Her singular inspiration was showcasing organic, local fruit. \"It's a nice combination of the wine world and the whole local, sustainable produce movement, which I'm interested in,\" she explains. \"This is going to sound a little woo-woo, but I like the idea of connecting people with the earth and the seasons and the cycle -- great food is only available certain times of the year. Like, cherries are only great for a month.\"\u003c/p>\n\u003cp>Current offerings reflect the winter citrus season and include blood orange, bergamot and \u003ca href=\"http://en.wikipedia.org/wiki/Buddha%27s_hand\" target=\"_blank\" rel=\"noopener\">Buddha's hand\u003c/a>, a bizarre-looking fruit with yellow finger-like appendages that is so fragrant that it's used to perfume rooms in parts of Asia. \"Coming up is \u003ca href=\"http://www.nytimes.com/2011/02/23/dining/23limes.html?_r=0\" target=\"_blank\" rel=\"noopener\">Rangpur lime\u003c/a>,\" explains Hagar-Rush. Soon will be the spring aperitifs, which will include \u003ca href=\"http://en.wikipedia.org/wiki/Cherimoya\" target=\"_blank\" rel=\"noopener\">cherimoya\u003c/a>-jasmine.\u003c/p>\n\u003cp>In her ever-changing lineup are delicate summer offerings such as strawberry-basil and white nectarine-rose. Fall will see aperitifs like bosc pear and fig-pear. \"I always have grapefruit,\" she notes, since \"great organic fruit is available year round.\u003c/p>\n\u003cp>\"They are generally less sweet than one expects,\" explains Hagar-Rush. \"People generally say they're refreshing and bright, particularly with the citrus. The point with these is to deliver the essence of the seasonal fruit. All of them are extremely aromatic. The nose is intense and a huge part of the experience. They're perfumey, but in a good way.\"\u003c/p>\n\u003cp>The road to her current level of expertise involved three years of study and experimentation as well as jumping through the endless hoops of the officials who regulate alcoholic beverages. For example, the federal Alcohol and Tobacco Tax and Trade Bureau, nicknamed the TTB, wouldn't allow her to put \"aperitif\" on the label of her Sonoma Aperitif brand. Go figure. So she slyly came up with a substitute, \"Qu'est-ce que c'est,\" which means \"what is it?\" in French.\u003c/p>\n\u003cfigure id=\"attachment_94670\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94670\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/blood-orange-label.jpg\" alt=\"Blood orange label. Strict and sometimes puzzling regulations prohibited Hagar-Rush from putting "aperitif" on her labels so instead, she puckishly calls her essences "Qu'est-ce que c'est" (what is it?)\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-400x612.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-800x1223.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-768x1174.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-320x489.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Blood orange label. Strict and sometimes puzzling regulations prohibited Hagar-Rush from putting \"aperitif\" on her labels so instead, she puckishly calls her essences \"Qu'est-ce que c'est\" (what is it?) \u003ccite>(Laura Hagar-Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides researching 18th and 19th century cookbooks, Hagar-Rush made a lot of samples, learning that Sonoma County's renowned chardonnay doesn't work nearly as well for the base wine as do varietals like sauvignon blanc. Also, \"I did isolated samples of things like basil, rosemary, flowers, thyme,\" she explains. \"I just infused that single thing to see what notes would be added.\"\u003c/p>\n\u003cp>She experimented with an array of fruit, too. \"As the seasons went by, I took every interesting heirloom fruit that I could find and did test research. Some were horrible; cantaloupe was truly repulsive. Some were wonderful. And some were just meh.\"\u003c/p>\n\u003cp>Once she identified the winners, she began relentlessly searching for fruit sources, quizzing friends and acquaintances and putting requests on news groups and elsewhere online. One of her discoveries was a former UC Davis field station not too far from her house that was growing -- and mostly ignoring -- more than a dozen kinds of obscure citrus. She collected other exotica from friends' backyards as well as farmers' markets.\u003c/p>\n\u003cp>Launching her business also required a facility, which she found in the former Eagle Ridge Winery in \u003ca href=\"http://en.wikipedia.org/wiki/Penngrove,_California\" target=\"_blank\" rel=\"noopener\">Penngrove\u003c/a> near \u003ca href=\"http://en.wikipedia.org/wiki/Petaluma,_California\" target=\"_blank\" rel=\"noopener\">Petaluma\u003c/a>, which had earlier been a historic dairy and is now charmingly funky. A fortuitous aspect to leasing this property was the three-plus acres of old syrah vines, whose grapes Hagar-Rush vinifies and uses for her only red-wine-based product, \u003ca href=\"http://en.wikipedia.org/wiki/Nocino\" target=\"_blank\" rel=\"noopener\">\u003cem>nocino\u003c/em>\u003c/a>, an Italian-style green walnut aperitif featuring vanilla, nutmeg and other spices. She currently buys her base white wine -- sauvignon blanc and grenache blanc -- from a Sonoma County winery but plans to buy grapes and make it herself in the future.\u003c/p>\n\u003cp>Much hand labor is involved in producing her elixirs. The citrus -- which comprises a goodly portion of her offerings -- must be carefully peeled before infusion and since she has no staff, she brews her aperitifs in five-gallon jugs that are on the edge of being movable by one person. Her blends infuse for between a couple of days up to four months, she says. \"As it develops, I taste it to see how the infusion is going and it actually changes quite significantly over time.\"\u003c/p>\n\u003cfigure id=\"attachment_94668\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-94668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/brewing-aperitif.jpg\" alt=\"Some of the Sonoma Aperitif essences being infused with fruit, such as the Buddha's hand, Rangpur lime and Meyer lemon in the foreground.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Sonoma Aperitif essences being infused with fruit, such as the Buddha's hand, Rangpur lime and Meyer lemon in the foreground. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her goal is to \"try to find the highest development of the flavor arc\" for each batch. Like the fruit that perfumes her essences, these aperitifs are somewhat ephemeral. Kept cold, her products are best consumed early. \"I tell people to drink it within six months,\" says Hagar-Rush. No problem -- that creates an opportunity to try different elixirs throughout the year.\u003c/p>\n\u003cp>Sonoma Aperitif products have only been available for a few months now officially and their retail presence is just staring to grow. Despite this, visitors have been traipsing to her facility in the so-called \u003ca href=\"http://en.wikipedia.org/wiki/Petaluma_Gap\" target=\"_blank\" rel=\"noopener\">Petaluma Gap\u003c/a> for tastings, which Hagar-Rush particularly enjoys and which are getting \u003ca href=\"http://www.yelp.com/biz/sonoma-aperitif-penngrove\" target=\"_blank\" rel=\"noopener\">high marks on social media\u003c/a>. She also sometimes sells otherworldly preserves in her winery made from the same wonderful fruit sourced for her aperitifs.\u003c/p>\n\u003cp>\"Since people are often not familiar with aperitifs, the tasting experience is really important,\" says Hagar-Rush. \"It's my favorite thing; turning people on to something new.\" Visitors particularly like it when she mixes her essences with wine in the style of \u003ca href=\"http://en.wikipedia.org/wiki/Kir_%28cocktail%29\" target=\"_blank\" rel=\"noopener\">kir\u003c/a>. \"The stronger flavored ones, like the citrus and the raspberry-lavender that I do in summer, I mix with champagne. There's a trace of the berry in the nose while the bubbles release the lavender in a really interesting way,\" she notes.\u003c/p>\n\u003cp>Given the frequent unfamiliarity with European aperitifs among ordinary Americans, Hagar-Rush usually explains that they are great consumed either before a meal, in the continental style, or as a replacement for dessert wine after a meal. \"Traditionally, they're paired with savory appetizers,\" she says, \"and that's generally what I suggest people do. \u003ca href=\"http://en.wikipedia.org/wiki/Crostino\" target=\"_blank\" rel=\"noopener\">Crostini\u003c/a> with goat cheese, olives, pistachios, that sort of thing.\"\u003c/p>\n\u003cfigure id=\"attachment_94666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-94666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/bottles-2.jpg\" alt=\"The various aperitifs produced by Hagar-Rush have lovely botanical prints of fruit from the 18th and 19th centuries on the labels. \" width=\"1000\" height=\"1192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-768x915.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-320x381.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The various aperitifs produced by Hagar-Rush have lovely botanical prints of fruit from the 18th and 19th centuries on the labels. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Savvy visitors to Sonoma Aperitif might know that Berkeley's \u003ca href=\"http://www.chezpanisse.com/about/chez-panisse/\" target=\"_blank\" rel=\"noopener\">Chez Panisse\u003c/a> has long been serving house-infused aperitifs as part of the downstairs weekend menu -- making this famous restaurant an early local proponent of the beverage. Some trendy cocktail programs in the Bay Area are beginning to include such alcoholic nectars, typically made in-house. There's been \u003ca href=\"http://www.nytimes.com/2010/02/05/dining/05sfdine.html?_r=0\" target=\"_blank\" rel=\"noopener\">particular buzz\u003c/a> around vermouth of late, with house-made or commercial high-end versions being used for more than the usual martinis and manhattans.\u003c/p>\n\u003cp>In fact, Hagar-Rush has been consulting for a Sonoma winery she won't name to produce vermouth to augment their product line. \"We're going to try a couple of different styles and see which one we like,\" she reports. There's a lot of room for experimentation, since this aperitif appears in dry and sweet white-wine versions as well as in the classic red-wine version featured in manhattans and negronis.\u003c/p>\n\u003cp>Whatever the final product, carefully crafted aperitifs seem to be taking their place among other artisanal products being made in the Bay Area. Hagar-Rush views this as an opportunity for people \"to try something new,\" she says. \"It was like my response when I first tasted the bergamot (aperitif) my friend made: 'Wow, this is delicious. Why haven't I had this before?'\"\u003c/p>\n\u003cfigure id=\"attachment_94667\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-94667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/bottles.jpg\" alt=\"Sonoma Aperitif products not only have intense aromas and great balance but they come in alluring pastel colors. \" width=\"1000\" height=\"631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-400x252.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-320x202.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Aperitif products not only have intense aromas and great balance but they come in alluring pastel colors. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sonomaaperitif.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sonoma Aperitif\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>111 Goodwin Ave., Penngrove; 707-322-8696. Open by appointment.\u003c/li>\n\u003cli>Facebook: \u003ca href=\"https://www.facebook.com/sonomaaperitif?fref=ts\" target=\"_blank\" rel=\"noopener\">Sonoma Aperitif\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"https://twitter.com/laurahagar\" target=\"_blank\" rel=\"noopener\">@LauraHagar\u003c/a>\u003c/li>\n\u003cli>Product: 375ml bottles are priced at approximately $25.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Available at:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.sonomawineshop.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Wine Shop\u003c/a>, 412 First St. E., Sonoma; 707-996-1230\u003c/li>\n\u003cli>\u003ca href=\"http://www.sonomawineshop.com/la-bodega/\" target=\"_blank\" rel=\"noopener\">La Bodega Cheese & Pasta\u003c/a>, 2295 Highway 116 S., Sebastopol, 707-827-1832\u003c/li>\n\u003cli>\u003ca href=\"https://www.winespectrum.com/\" target=\"_blank\" rel=\"noopener\">Wine Spectrum\u003c/a>, 800-933-8466, sales@winespectrum.com\u003c/li>\n\u003cli>\u003ca href=\"http://thebarlow.net/tenant/community-market/\" target=\"_blank\" rel=\"noopener\">Community Market in The Barlow\u003c/a>, 6770 McKinley St. #120, Sebastopol; 707-407-4020\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drinking with Mad Men: Cocktail Culture and the Myth of Don Draper",
"title": "Drinking with Mad Men: Cocktail Culture and the Myth of Don Draper",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ah, 2007: the year in which we met the first-ever iPhone, a Presidential candidate called Barack Obama... and an inscrutable ad man named Don Draper.\u003c/p>\n\u003cp>With its final seven episodes kicking off on Sunday, April 5, AMC’s \u003ca title=\"AMC Mad Men: Official Site\" href=\"http://www.amctv.com/shows/mad-men\" target=\"_blank\" rel=\"noopener\">\u003ci>Mad Men\u003c/i>\u003c/a> is coming to a close after almost eight years, and it’s hard to overstate the phenomenal, uncommon level of cultural saturation it’s achieved. Ask someone who doesn’t watch it what \u003cem>Mad Men\u003c/em> is about, and they’ll mention the clothes (divine), the decor (sleek), and of course — always — the drinks. The show introduced us not only to the impossibly suave, lantern-jawed Don, but also a new generation of TV viewers to old-fashioned cocktails like Manhattans and martinis, Gimlets and Sidecars. From \u003ca title=\"Official Mad Men Cocktail Guide\" href=\"http://www.amctv.com/shows/mad-men/cocktail-guide\" target=\"_blank\" rel=\"noopener\">cocktail guides\u003c/a> and \u003ca title=\"12 Cocktails to Pair With Your Favorite 'Mad Men' Character\" href=\"http://mashable.com/2014/04/27/mad-men-cocktails/\" target=\"_blank\" rel=\"noopener\">suggested drink pairings\u003c/a> to \u003ca href=\"http://drinks.seriouseats.com/2013/04/what-are-they-drinking-on-mad-men-booze-cocktails-sixties-history-what-don-draper-drinks.html\" target=\"_blank\" rel=\"noopener\">reviews for historical booze accuracy\u003c/a> and\u003ci> \u003ca title=\"Raise Your Glass to a Mad Men Drinking Game\" href=\"http://mashable.com/2014/04/18/mad-men-drinking-game/\" target=\"_blank\" rel=\"noopener\">Mad Men\u003c/a>\u003c/i>\u003ca title=\"Raise Your Glass to a Mad Men Drinking Game\" href=\"http://mashable.com/2014/04/18/mad-men-drinking-game/\" target=\"_blank\" rel=\"noopener\"> drinking games\u003c/a> (drink every time\u003ca title=\"Harry Crane\" href=\"http://madmen.wikia.com/wiki/Harry_Crane\" target=\"_blank\" rel=\"noopener\"> Harry Crane\u003c/a> says something obnoxious!) the online industry that \"the booze of \u003cem>Mad Men\u003c/em>\" has spawned suggest a viewership that’s as much in love with the look, feel and \u003cem>lifestyle\u003c/em> of this show as it is with its story.\u003c/p>\n\u003cfigure id=\"attachment_94369\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg\">\u003cimg class=\"wp-image-94369 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg\" alt=\"Don Draper (Jon Hamm) alone at the bar. (Photo: AMC)\" width=\"1024\" height=\"512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-320x160.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don Draper (Jon Hamm) at the bar. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Yet for a piece of pop culture that's basically credited for reviving public interest in stylish drinking, \u003ci>Mad Men\u003c/i>’s relationship with alcohol is characteristically complex. The culture of retro cocktails that the show reignited, or perhaps merely fueled, is intriguing considering how much of the show is actually about excessive, even abusive drinking — a fact that gets lost among all those Manhattans. It’s also something that's gained undeniable poignancy with the announcement that Jon Hamm, the actor who portrays the alcoholic Don Draper so indelibly, recently emerged from \u003ca title=\"CNN: 'Mad Men's' Jon Hamm completes alcohol rehab\" href=\"http://www.cnn.com/2015/03/25/entertainment/jon-hamm-mad-men-rehab-feat/\" target=\"_blank\" rel=\"noopener\">a stint in rehab for alcohol addiction\u003c/a>.\u003c/p>\n\u003cp>\u003cb>The “Mad Men Effect”\u003c/b>\u003c/p>\n\u003cp>How much \u003cem>did\u003c/em> this show influence our imbibing? Back in 2013, New York bartenders were apparently \u003ca href=\"http://nypost.com/2013/04/03/ill-take-manhattans/\" target=\"_blank\" rel=\"noopener\">reporting a “Mad Men effect”\u003c/a> on drinking habits: namely, “seeing more people ordering Manhattans, or any of your classic drinks, because they know what it is.” Over here in the Bay Area I put the question to Matt Grippo of San Francisco’s \u003ca title=\"Blackbird\" href=\"http://blackbirdbar.com/blackbirdbarsanfr.php\" target=\"_blank\" rel=\"noopener\">Blackbird\u003c/a> bar, who agrees that “\u003ci>Mad Men \u003c/i>definitely influenced people's drinking habits.” Manhattans, Old Fashioneds and Martinis, he says, “are being ordered very often, every day,” and often with a knowing nod to the show. “‘How Don Draper of you’ — that’s been said in front of me [at the bar] many times,” says Grippo. (“Now if only we can get everyone to order gin Martinis with a proper amount of Vermouth added and no olive juice, I will give the show some \u003ci>major\u003c/i> props,” he adds.)\u003c/p>\n\u003cfigure id=\"attachment_94363\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png\">\u003cimg class=\"wp-image-94363 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png\" alt=\"Roger Sterling (Roger Slattery) and Don Draper (Jon Hamm), at the bar again. Photo: AMC\" width=\"1024\" height=\"541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-400x211.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-800x423.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-768x406.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-320x169.png 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roger Sterling (Roger Slattery) and Don at the bar again. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan Schick, Creative Director for the \u003ca title=\"Raising the Bar\" href=\"http://liquor.com/articles/raising-the-bar-josh-harris-and-scott-baird/\" target=\"_blank\" rel=\"noopener\">Bon Vivants\u003c/a> mixology team behind SF cocktail haven \u003ca title=\"Trick Dog\" href=\"http://www.trickdogbar.com/\" target=\"_blank\" rel=\"noopener\">Trick Dog\u003c/a>, has a slightly different take. While the show “became a shorthand for the classics for a while,” Schick says that rather than inspiring our yearning for all things retro, \u003ci>Mad Men\u003c/i> just tapped \u003ci>into\u003c/i> it; that his clientele’s craving for those classic cocktails just “happened at the same time — possibly for the same underlying reasons that \u003cem>Mad Men\u003c/em> was successful.” He’s also keen to dispel the notion of bartenders rolling their eyes at the umpteenth order of Manhattans by twentysomething Draper wannabes. “If anything it was nice to have guests with a new-found interest in some of the drinks that we all like anyway,” he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>An Uneasy Relationship?\u003c/b>\u003c/p>\n\u003cp>There’s no denying that \u003ci>Mad Men\u003c/i> can make drinking look \u003cem>really\u003c/em> good. A huge proportion of the show's gorgeously-styled scenes take place in or around the wood-paneled bars, lounges and restaurants of the era (\u003ca title=\"Mad Men Episode 1, Season 1\" href=\"http://en.wikipedia.org/wiki/Smoke_Gets_in_Your_Eyes_%28Mad_Men%29\" target=\"_blank\" rel=\"noopener\">Episode 1, Season 1\u003c/a> even opens in one.) It’s a world populated with suave, slick movers and shakers where confidence is non-negotiable, and those endless martinis are part of the ineffably cool image.\u003c/p>\n\u003cfigure id=\"attachment_94362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg\">\u003cimg class=\"wp-image-94362 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg\" alt=\"Don (Jon Hamm) drinking whiskeys with Joan Harris (Christina Hendricks.) Photo: AMC\" width=\"1024\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-320x180.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don drinking whiskeys with Joan Harris (Christina Hendricks.) Photo: AMC\u003c/figcaption>\u003c/figure>\n\u003cp>Early on in \u003ci>Mad Men\u003c/i>’s run, even over-consumption is frequently played as wry, jet-black comedy. Think of \u003ca title=\"Season 1, Episode 7: Red in the Face\" href=\"http://www.imdb.com/title/tt1050979/\" target=\"_blank\" rel=\"noopener\">Don goading colleague Roger Sterling\u003c/a> into consuming multiple daytime martinis then engineering a 23-floor stair climb that leads him to \u003ca title=\"YouTube\" href=\"https://www.youtube.com/watch?v=qvRHzvoCf_s\" target=\"_blank\" rel=\"noopener\">publicly lose his lunch\u003c/a>. Or Don \u003ca title=\"Season 1, Episode 3: Marriage of Figaro\" href=\"http://madmen.wikia.com/wiki/Marriage_of_Figaro\" target=\"_blank\" rel=\"noopener\">constructing his kids’ playhouse\u003c/a> while pounding beers in the sunshine, unable to perform the most perfunctory of paternal duties without lubrication. Even the horrific, champagne-fuelled \u003ca title='Episode: \"Guy Walks Into An Advertising Agency\"' href=\"http://en.wikipedia.org/wiki/Guy_Walks_Into_an_Advertising_Agency\" target=\"_blank\" rel=\"noopener\">“lawnmower accident” of Season 3\u003c/a> in which an adman loses a foot under a runaway John Deere is one of the show’s most horribly comic moments.\u003c/p>\n\u003cfigure id=\"attachment_94424\" class=\"wp-caption alignnone\" style=\"max-width: 990px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don2.jpg\">\u003cimg class=\"wp-image-94424 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don2.jpg\" alt=\"Don (Jon Hamm) downs a drink in the office, spied on by Peggy Olson (Elisabeth Moss.) (Photo: AMC) \" width=\"990\" height=\"556\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2.jpg 990w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-320x180.jpg 320w\" sizes=\"(max-width: 990px) 100vw, 990px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don downs a drink in the office, spied on by Peggy Olson (Elisabeth Moss.) (Photo: AMC) \u003ccite>(AMC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But as Seasons 4 and 5 chronicle Don’s slide into outright alcoholism, showrunner Matthew Weiner’s treatment of this theme becomes \u003cem>much\u003c/em> darker. Virtually all of the least flattering moments for Draper, this apparent paragon of retro masculinity, come courtesy of an excess of booze. One of his most cringe-worthy lows comes when, jellified by awards ceremony celebrations, he conducts a \u003ca title=\"Don Draper Life Cereal Pitch\" href=\"http://www.dailymotion.com/video/xyqycn_don-draper-most-boss-moments-life-cereal_lifestyle\" target=\"_blank\" rel=\"noopener\">pitch for Life Cereal\u003c/a> totally hammered. The episode doesn’t just represent the start of Don’s slide into full-blown alcoholism (it’s the first time we see him suffering a \u003ca title=\"Talked About Scene Episode 406 Mad Men: Don’s Lost Weekend\" href=\"http://www.amctv.com/mad-men/videos/mad-men-talked-about-scene-dons-lost-weekend\" target=\"_blank\" rel=\"noopener\">significant lapse in memory\u003c/a>.) It also shows him committing the unforgivable sin of being \u003ci>bad at what he does \u003c/i>in grossly plundering one of his finest hours — Season 1’s unforgettable \u003ca title=\"Watch: The Carousel Pitch\" href=\"https://vimeo.com/20736616\" target=\"_blank\" rel=\"noopener\">“Carousel pitch”\u003c/a> for Kodak — with a slurring, burping remake. An even greater blow to the myth of Don Draper comes in the instantly-iconic, award-winning episode “The Suitcase.” From loudly vomiting in the SDCP bathrooms to \u003ca title=\"Talked About Scene Episode 407 Mad Men: Two Drunken Ad Men Fight\" href=\"http://www.amctv.com/mad-men/videos/mad-men-talked-about-scene-two-drunken-ad-men-fight\" target=\"_blank\" rel=\"noopener\">pathetically grappling\u003c/a> with equally-drunk adman Duck Phillips, the slickly immaculate Don of the previous seasons is suddenly replaced by a tragic figure with sick stains down his shirt.\u003c/p>\n\u003cfigure id=\"attachment_94364\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576.jpg\">\u003cimg class=\"size-medium wp-image-94364\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-800x450.jpg\" alt=\" Peggy helps Don to the bathroom in Season 4's iconic episode "The Suitcase" (Photo: AMC)\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-320x180.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peggy helps Don to the bathroom in Season 4's iconic episode \"The Suitcase\" (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>As a televised advertisement for heavy drinking, this is like \u003cem>The Wire\u003c/em> encouraging people to get into drug dealing, or \u003cem>Breaking Bad\u003c/em> making meth production seem like a viable, risk-free sideline. (Before you write in, I’m aware \u003ca title=\"Just Like Walter White: All the Breaking Bad Copycats\" href=\"http://gawker.com/just-like-walter-white-all-the-breaking-bad-copycats-650018326\" target=\"_blank\" rel=\"noopener\">this actually \u003cem>has\u003c/em> happened\u003c/a>.) But it's taken a long time in \u003cem>Mad Men\u003c/em> years (six seasons, to be precise) for Don to be truly dislodged from his popular podium as America’s Manliest Man.\u003c/p>\n\u003cp>As the Seventies draw ever-closer and Draper gets more tragic, Matthew Weiner’s intent all along is becoming fantastically clear: to peel back the lie of sharp suits, constant conquests and liquid lunches to show us the unsightly reality (and terrifying future) of the Don type. In the same way that Reaganites \u003ca title=\"How Ronald Reagan Changed Bruce Springsteen’s Politics\" href=\"http://www.politico.com/magazine/story/2014/06/bruce-springsteen-ronald-reagan-107448.html\" target=\"_blank\" rel=\"noopener\">mistook Springsteen’s ‘Born in the U.S.A.’\u003c/a> for a jingoistic sing-a-long, we all fell for Weiner’s expert ‘Don Draper trick.’ The fallacy of the Draper lifestyle — that someone could ever drink so much and screw around so much yet have his family life, career and health survive unscathed — should have been obvious. But then again, you can still find Don’s sloppy-drunk Life Cereal pitch \u003ca href=\"http://www.dailymotion.com/video/xyqycn_don-draper-most-boss-moments-life-cereal_lifestyle\" target=\"_blank\" rel=\"noopener\">posted online\u003c/a> by Ask Men.com as one of “Don Draper’s Boss Moments,” so maybe not?\u003c/p>\n\u003cfigure id=\"attachment_94423\" class=\"wp-caption alignnone\" style=\"max-width: 990px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don.jpg\">\u003cimg class=\"size-full wp-image-94423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don.jpg\" alt=\"Peggy Olson (Elisabeth Moss) cares for a drunk Don (Jon Hamm.) Photo: AMC \" width=\"990\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/don.jpg 990w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-320x181.jpg 320w\" sizes=\"(max-width: 990px) 100vw, 990px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peggy cares for a drunk Don. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Whoever's Selling, We're Buying\u003c/strong>\u003c/p>\n\u003cp>An interesting coda to all this lies in the very first days of the show’s run back in June 2007, when — as you could be forgiven for forgetting — \u003ci>Mad Men\u003c/i>’s first season was sponsored by Jack Daniel's. Before Season 1 had even premiered, the producers already had had \u003ca title=\"Bad Mix?\" href=\"http://articles.latimes.com/2007/jun/21/business/fi-jack21\" target=\"_blank\" rel=\"noopener\">an (unsuccessful) complaint\u003c/a> against them lodged with the \u003ca href=\"http://en.wikipedia.org/wiki/Distilled_Spirits_Council_of_the_United_States\" target=\"_blank\" rel=\"noopener\">Distilled Spirits Council of the United States\u003c/a>, claiming that Jack Daniel’s was violating industry codes that prohibited alcohol marketing, as well \"depictions of irresponsible drinking, overt sexual activity or sexually lewd images.\" (This may all seem a little Prohibition-ish to us sitting here in bright, breezy 2015, but it had only been 11 years since the liquor industry \u003ca title=\"Liquor Industry Ends Its Ad Ban In Broadcasting\" href=\"http://www.nytimes.com/1996/11/08/business/liquor-industry-ends-its-ad-ban-in-broadcasting.html\" target=\"_blank\" rel=\"noopener\">dropped a \u003ci>48-year-old\u003c/i> voluntary ban\u003c/a> on broadcast advertising that was brought into effect precisely because of those fears.)\u003c/p>\n\u003cfigure id=\"attachment_94360\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_draper_drinking.gif\">\u003cimg class=\"wp-image-94360 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_draper_drinking.gif\" alt=\"Don drinks alone in his office. (Image: AMC)\" width=\"500\" height=\"281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don drinks alone in his office. (Image: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Given the indelible association with cocktail culture that \u003ci>Mad Men \u003c/i>would go on to acquire in the public imagination, it’s interesting to read \u003ca title=\"`Mad Men' and Jack Daniel's: Bad mix?\" href=\"http://articles.latimes.com/2007/jun/21/business/fi-jack21\" target=\"_blank\" rel=\"noopener\">the defense Matthew Weiner gave at the time\u003c/a>. \"I'm trying to tell a story about that time. It's not done for glamour. People drank more and all the time. They drank in their cars, at work, in the morning at work,” he said — surely a description more of an era with a worrying drinking problem than a lifestyle to \"quote\" when ordering Manhattans? Here was someone unequivocally telling his audience (and the liquor brand so keen to align itself with his story) that the story \u003ci>Mad Men \u003c/i>was about to tell would \u003cem>not\u003c/em> be what it seemed. But it looked so good!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So almost eight years later, we know our show about a suave Old Fashioned drinker was a tragedy all along. But if there's one thing at which humans excel, it's overlooking the uglier elements of something for the parts that look, well, \u003cem>better\u003c/em>. If we're still ordering those Old Fashioneds and thinking \"How very Don Draper of us,\" I'd guess we're choosing to remember the Don we first met in Season 1. Or, perhaps, despite everything, us fans just aren't watching \u003cem>Mad Men\u003c/em> as closely as we think.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ah, 2007: the year in which we met the first-ever iPhone, a Presidential candidate called Barack Obama... and an inscrutable ad man named Don Draper.\u003c/p>\n\u003cp>With its final seven episodes kicking off on Sunday, April 5, AMC’s \u003ca title=\"AMC Mad Men: Official Site\" href=\"http://www.amctv.com/shows/mad-men\" target=\"_blank\" rel=\"noopener\">\u003ci>Mad Men\u003c/i>\u003c/a> is coming to a close after almost eight years, and it’s hard to overstate the phenomenal, uncommon level of cultural saturation it’s achieved. Ask someone who doesn’t watch it what \u003cem>Mad Men\u003c/em> is about, and they’ll mention the clothes (divine), the decor (sleek), and of course — always — the drinks. The show introduced us not only to the impossibly suave, lantern-jawed Don, but also a new generation of TV viewers to old-fashioned cocktails like Manhattans and martinis, Gimlets and Sidecars. From \u003ca title=\"Official Mad Men Cocktail Guide\" href=\"http://www.amctv.com/shows/mad-men/cocktail-guide\" target=\"_blank\" rel=\"noopener\">cocktail guides\u003c/a> and \u003ca title=\"12 Cocktails to Pair With Your Favorite 'Mad Men' Character\" href=\"http://mashable.com/2014/04/27/mad-men-cocktails/\" target=\"_blank\" rel=\"noopener\">suggested drink pairings\u003c/a> to \u003ca href=\"http://drinks.seriouseats.com/2013/04/what-are-they-drinking-on-mad-men-booze-cocktails-sixties-history-what-don-draper-drinks.html\" target=\"_blank\" rel=\"noopener\">reviews for historical booze accuracy\u003c/a> and\u003ci> \u003ca title=\"Raise Your Glass to a Mad Men Drinking Game\" href=\"http://mashable.com/2014/04/18/mad-men-drinking-game/\" target=\"_blank\" rel=\"noopener\">Mad Men\u003c/a>\u003c/i>\u003ca title=\"Raise Your Glass to a Mad Men Drinking Game\" href=\"http://mashable.com/2014/04/18/mad-men-drinking-game/\" target=\"_blank\" rel=\"noopener\"> drinking games\u003c/a> (drink every time\u003ca title=\"Harry Crane\" href=\"http://madmen.wikia.com/wiki/Harry_Crane\" target=\"_blank\" rel=\"noopener\"> Harry Crane\u003c/a> says something obnoxious!) the online industry that \"the booze of \u003cem>Mad Men\u003c/em>\" has spawned suggest a viewership that’s as much in love with the look, feel and \u003cem>lifestyle\u003c/em> of this show as it is with its story.\u003c/p>\n\u003cfigure id=\"attachment_94369\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg\">\u003cimg class=\"wp-image-94369 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg\" alt=\"Don Draper (Jon Hamm) alone at the bar. (Photo: AMC)\" width=\"1024\" height=\"512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-320x160.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don Draper (Jon Hamm) at the bar. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Yet for a piece of pop culture that's basically credited for reviving public interest in stylish drinking, \u003ci>Mad Men\u003c/i>’s relationship with alcohol is characteristically complex. The culture of retro cocktails that the show reignited, or perhaps merely fueled, is intriguing considering how much of the show is actually about excessive, even abusive drinking — a fact that gets lost among all those Manhattans. It’s also something that's gained undeniable poignancy with the announcement that Jon Hamm, the actor who portrays the alcoholic Don Draper so indelibly, recently emerged from \u003ca title=\"CNN: 'Mad Men's' Jon Hamm completes alcohol rehab\" href=\"http://www.cnn.com/2015/03/25/entertainment/jon-hamm-mad-men-rehab-feat/\" target=\"_blank\" rel=\"noopener\">a stint in rehab for alcohol addiction\u003c/a>.\u003c/p>\n\u003cp>\u003cb>The “Mad Men Effect”\u003c/b>\u003c/p>\n\u003cp>How much \u003cem>did\u003c/em> this show influence our imbibing? Back in 2013, New York bartenders were apparently \u003ca href=\"http://nypost.com/2013/04/03/ill-take-manhattans/\" target=\"_blank\" rel=\"noopener\">reporting a “Mad Men effect”\u003c/a> on drinking habits: namely, “seeing more people ordering Manhattans, or any of your classic drinks, because they know what it is.” Over here in the Bay Area I put the question to Matt Grippo of San Francisco’s \u003ca title=\"Blackbird\" href=\"http://blackbirdbar.com/blackbirdbarsanfr.php\" target=\"_blank\" rel=\"noopener\">Blackbird\u003c/a> bar, who agrees that “\u003ci>Mad Men \u003c/i>definitely influenced people's drinking habits.” Manhattans, Old Fashioneds and Martinis, he says, “are being ordered very often, every day,” and often with a knowing nod to the show. “‘How Don Draper of you’ — that’s been said in front of me [at the bar] many times,” says Grippo. (“Now if only we can get everyone to order gin Martinis with a proper amount of Vermouth added and no olive juice, I will give the show some \u003ci>major\u003c/i> props,” he adds.)\u003c/p>\n\u003cfigure id=\"attachment_94363\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png\">\u003cimg class=\"wp-image-94363 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png\" alt=\"Roger Sterling (Roger Slattery) and Don Draper (Jon Hamm), at the bar again. Photo: AMC\" width=\"1024\" height=\"541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-400x211.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-800x423.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-768x406.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-320x169.png 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roger Sterling (Roger Slattery) and Don at the bar again. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan Schick, Creative Director for the \u003ca title=\"Raising the Bar\" href=\"http://liquor.com/articles/raising-the-bar-josh-harris-and-scott-baird/\" target=\"_blank\" rel=\"noopener\">Bon Vivants\u003c/a> mixology team behind SF cocktail haven \u003ca title=\"Trick Dog\" href=\"http://www.trickdogbar.com/\" target=\"_blank\" rel=\"noopener\">Trick Dog\u003c/a>, has a slightly different take. While the show “became a shorthand for the classics for a while,” Schick says that rather than inspiring our yearning for all things retro, \u003ci>Mad Men\u003c/i> just tapped \u003ci>into\u003c/i> it; that his clientele’s craving for those classic cocktails just “happened at the same time — possibly for the same underlying reasons that \u003cem>Mad Men\u003c/em> was successful.” He’s also keen to dispel the notion of bartenders rolling their eyes at the umpteenth order of Manhattans by twentysomething Draper wannabes. “If anything it was nice to have guests with a new-found interest in some of the drinks that we all like anyway,” he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>An Uneasy Relationship?\u003c/b>\u003c/p>\n\u003cp>There’s no denying that \u003ci>Mad Men\u003c/i> can make drinking look \u003cem>really\u003c/em> good. A huge proportion of the show's gorgeously-styled scenes take place in or around the wood-paneled bars, lounges and restaurants of the era (\u003ca title=\"Mad Men Episode 1, Season 1\" href=\"http://en.wikipedia.org/wiki/Smoke_Gets_in_Your_Eyes_%28Mad_Men%29\" target=\"_blank\" rel=\"noopener\">Episode 1, Season 1\u003c/a> even opens in one.) It’s a world populated with suave, slick movers and shakers where confidence is non-negotiable, and those endless martinis are part of the ineffably cool image.\u003c/p>\n\u003cfigure id=\"attachment_94362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg\">\u003cimg class=\"wp-image-94362 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg\" alt=\"Don (Jon Hamm) drinking whiskeys with Joan Harris (Christina Hendricks.) Photo: AMC\" width=\"1024\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-320x180.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don drinking whiskeys with Joan Harris (Christina Hendricks.) Photo: AMC\u003c/figcaption>\u003c/figure>\n\u003cp>Early on in \u003ci>Mad Men\u003c/i>’s run, even over-consumption is frequently played as wry, jet-black comedy. Think of \u003ca title=\"Season 1, Episode 7: Red in the Face\" href=\"http://www.imdb.com/title/tt1050979/\" target=\"_blank\" rel=\"noopener\">Don goading colleague Roger Sterling\u003c/a> into consuming multiple daytime martinis then engineering a 23-floor stair climb that leads him to \u003ca title=\"YouTube\" href=\"https://www.youtube.com/watch?v=qvRHzvoCf_s\" target=\"_blank\" rel=\"noopener\">publicly lose his lunch\u003c/a>. Or Don \u003ca title=\"Season 1, Episode 3: Marriage of Figaro\" href=\"http://madmen.wikia.com/wiki/Marriage_of_Figaro\" target=\"_blank\" rel=\"noopener\">constructing his kids’ playhouse\u003c/a> while pounding beers in the sunshine, unable to perform the most perfunctory of paternal duties without lubrication. Even the horrific, champagne-fuelled \u003ca title='Episode: \"Guy Walks Into An Advertising Agency\"' href=\"http://en.wikipedia.org/wiki/Guy_Walks_Into_an_Advertising_Agency\" target=\"_blank\" rel=\"noopener\">“lawnmower accident” of Season 3\u003c/a> in which an adman loses a foot under a runaway John Deere is one of the show’s most horribly comic moments.\u003c/p>\n\u003cfigure id=\"attachment_94424\" class=\"wp-caption alignnone\" style=\"max-width: 990px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don2.jpg\">\u003cimg class=\"wp-image-94424 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don2.jpg\" alt=\"Don (Jon Hamm) downs a drink in the office, spied on by Peggy Olson (Elisabeth Moss.) (Photo: AMC) \" width=\"990\" height=\"556\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2.jpg 990w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-320x180.jpg 320w\" sizes=\"(max-width: 990px) 100vw, 990px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don downs a drink in the office, spied on by Peggy Olson (Elisabeth Moss.) (Photo: AMC) \u003ccite>(AMC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But as Seasons 4 and 5 chronicle Don’s slide into outright alcoholism, showrunner Matthew Weiner’s treatment of this theme becomes \u003cem>much\u003c/em> darker. Virtually all of the least flattering moments for Draper, this apparent paragon of retro masculinity, come courtesy of an excess of booze. One of his most cringe-worthy lows comes when, jellified by awards ceremony celebrations, he conducts a \u003ca title=\"Don Draper Life Cereal Pitch\" href=\"http://www.dailymotion.com/video/xyqycn_don-draper-most-boss-moments-life-cereal_lifestyle\" target=\"_blank\" rel=\"noopener\">pitch for Life Cereal\u003c/a> totally hammered. The episode doesn’t just represent the start of Don’s slide into full-blown alcoholism (it’s the first time we see him suffering a \u003ca title=\"Talked About Scene Episode 406 Mad Men: Don’s Lost Weekend\" href=\"http://www.amctv.com/mad-men/videos/mad-men-talked-about-scene-dons-lost-weekend\" target=\"_blank\" rel=\"noopener\">significant lapse in memory\u003c/a>.) It also shows him committing the unforgivable sin of being \u003ci>bad at what he does \u003c/i>in grossly plundering one of his finest hours — Season 1’s unforgettable \u003ca title=\"Watch: The Carousel Pitch\" href=\"https://vimeo.com/20736616\" target=\"_blank\" rel=\"noopener\">“Carousel pitch”\u003c/a> for Kodak — with a slurring, burping remake. An even greater blow to the myth of Don Draper comes in the instantly-iconic, award-winning episode “The Suitcase.” From loudly vomiting in the SDCP bathrooms to \u003ca title=\"Talked About Scene Episode 407 Mad Men: Two Drunken Ad Men Fight\" href=\"http://www.amctv.com/mad-men/videos/mad-men-talked-about-scene-two-drunken-ad-men-fight\" target=\"_blank\" rel=\"noopener\">pathetically grappling\u003c/a> with equally-drunk adman Duck Phillips, the slickly immaculate Don of the previous seasons is suddenly replaced by a tragic figure with sick stains down his shirt.\u003c/p>\n\u003cfigure id=\"attachment_94364\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576.jpg\">\u003cimg class=\"size-medium wp-image-94364\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-800x450.jpg\" alt=\" Peggy helps Don to the bathroom in Season 4's iconic episode "The Suitcase" (Photo: AMC)\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-320x180.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peggy helps Don to the bathroom in Season 4's iconic episode \"The Suitcase\" (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>As a televised advertisement for heavy drinking, this is like \u003cem>The Wire\u003c/em> encouraging people to get into drug dealing, or \u003cem>Breaking Bad\u003c/em> making meth production seem like a viable, risk-free sideline. (Before you write in, I’m aware \u003ca title=\"Just Like Walter White: All the Breaking Bad Copycats\" href=\"http://gawker.com/just-like-walter-white-all-the-breaking-bad-copycats-650018326\" target=\"_blank\" rel=\"noopener\">this actually \u003cem>has\u003c/em> happened\u003c/a>.) But it's taken a long time in \u003cem>Mad Men\u003c/em> years (six seasons, to be precise) for Don to be truly dislodged from his popular podium as America’s Manliest Man.\u003c/p>\n\u003cp>As the Seventies draw ever-closer and Draper gets more tragic, Matthew Weiner’s intent all along is becoming fantastically clear: to peel back the lie of sharp suits, constant conquests and liquid lunches to show us the unsightly reality (and terrifying future) of the Don type. In the same way that Reaganites \u003ca title=\"How Ronald Reagan Changed Bruce Springsteen’s Politics\" href=\"http://www.politico.com/magazine/story/2014/06/bruce-springsteen-ronald-reagan-107448.html\" target=\"_blank\" rel=\"noopener\">mistook Springsteen’s ‘Born in the U.S.A.’\u003c/a> for a jingoistic sing-a-long, we all fell for Weiner’s expert ‘Don Draper trick.’ The fallacy of the Draper lifestyle — that someone could ever drink so much and screw around so much yet have his family life, career and health survive unscathed — should have been obvious. But then again, you can still find Don’s sloppy-drunk Life Cereal pitch \u003ca href=\"http://www.dailymotion.com/video/xyqycn_don-draper-most-boss-moments-life-cereal_lifestyle\" target=\"_blank\" rel=\"noopener\">posted online\u003c/a> by Ask Men.com as one of “Don Draper’s Boss Moments,” so maybe not?\u003c/p>\n\u003cfigure id=\"attachment_94423\" class=\"wp-caption alignnone\" style=\"max-width: 990px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don.jpg\">\u003cimg class=\"size-full wp-image-94423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don.jpg\" alt=\"Peggy Olson (Elisabeth Moss) cares for a drunk Don (Jon Hamm.) Photo: AMC \" width=\"990\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/don.jpg 990w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-320x181.jpg 320w\" sizes=\"(max-width: 990px) 100vw, 990px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peggy cares for a drunk Don. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Whoever's Selling, We're Buying\u003c/strong>\u003c/p>\n\u003cp>An interesting coda to all this lies in the very first days of the show’s run back in June 2007, when — as you could be forgiven for forgetting — \u003ci>Mad Men\u003c/i>’s first season was sponsored by Jack Daniel's. Before Season 1 had even premiered, the producers already had had \u003ca title=\"Bad Mix?\" href=\"http://articles.latimes.com/2007/jun/21/business/fi-jack21\" target=\"_blank\" rel=\"noopener\">an (unsuccessful) complaint\u003c/a> against them lodged with the \u003ca href=\"http://en.wikipedia.org/wiki/Distilled_Spirits_Council_of_the_United_States\" target=\"_blank\" rel=\"noopener\">Distilled Spirits Council of the United States\u003c/a>, claiming that Jack Daniel’s was violating industry codes that prohibited alcohol marketing, as well \"depictions of irresponsible drinking, overt sexual activity or sexually lewd images.\" (This may all seem a little Prohibition-ish to us sitting here in bright, breezy 2015, but it had only been 11 years since the liquor industry \u003ca title=\"Liquor Industry Ends Its Ad Ban In Broadcasting\" href=\"http://www.nytimes.com/1996/11/08/business/liquor-industry-ends-its-ad-ban-in-broadcasting.html\" target=\"_blank\" rel=\"noopener\">dropped a \u003ci>48-year-old\u003c/i> voluntary ban\u003c/a> on broadcast advertising that was brought into effect precisely because of those fears.)\u003c/p>\n\u003cfigure id=\"attachment_94360\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_draper_drinking.gif\">\u003cimg class=\"wp-image-94360 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_draper_drinking.gif\" alt=\"Don drinks alone in his office. (Image: AMC)\" width=\"500\" height=\"281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don drinks alone in his office. (Image: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Given the indelible association with cocktail culture that \u003ci>Mad Men \u003c/i>would go on to acquire in the public imagination, it’s interesting to read \u003ca title=\"`Mad Men' and Jack Daniel's: Bad mix?\" href=\"http://articles.latimes.com/2007/jun/21/business/fi-jack21\" target=\"_blank\" rel=\"noopener\">the defense Matthew Weiner gave at the time\u003c/a>. \"I'm trying to tell a story about that time. It's not done for glamour. People drank more and all the time. They drank in their cars, at work, in the morning at work,” he said — surely a description more of an era with a worrying drinking problem than a lifestyle to \"quote\" when ordering Manhattans? Here was someone unequivocally telling his audience (and the liquor brand so keen to align itself with his story) that the story \u003ci>Mad Men \u003c/i>was about to tell would \u003cem>not\u003c/em> be what it seemed. But it looked so good!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So almost eight years later, we know our show about a suave Old Fashioned drinker was a tragedy all along. But if there's one thing at which humans excel, it's overlooking the uglier elements of something for the parts that look, well, \u003cem>better\u003c/em>. If we're still ordering those Old Fashioneds and thinking \"How very Don Draper of us,\" I'd guess we're choosing to remember the Don we first met in Season 1. Or, perhaps, despite everything, us fans just aren't watching \u003cem>Mad Men\u003c/em> as closely as we think.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Google Thinks We're Clueless About Cocktails, And It Wants To Help",
"title": "Google Thinks We're Clueless About Cocktails, And It Wants To Help",
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"content": "\u003cfigure id=\"attachment_93713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg\" alt=\"The White Russian (from left), Margarita, Bloody Mary and Moscow Mule are some of the most searched cocktails of 2015. Photo: iStockphoto\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-93713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The White Russian (from left), Margarita, Bloody Mary and Moscow Mule are some of the most searched cocktails of 2015. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/06/391021583/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/15)\u003c/p>\n\u003cp>One of the advantages of being the world's largest search engine is that you learn a lot about what people don't know or can't remember.\u003c/p>\n\u003cp>It turns out the world is daunted by cocktails and has sought help enough times from Google that the company decided to get in on the mixology instruction game itself.\u003c/p>\n\u003ctable align=\"right\">\n\u003ctr>\n\u003ctd>\n\u003col>\n\u003cstrong>Most Searched For Cocktails On Google In 2015\u003c/strong>\n\u003cli>Moscow Mule\u003c/li>\n\u003cli>Margarita\u003c/li>\n\u003cli>Bloody Mary\u003c/li>\n\u003cli>Hot Toddy\u003c/li>\n\u003cli>White Russian\u003c/li>\n\u003cli>Manhattan\u003c/li>\n\u003cli>Mojito\u003c/li>\n\u003cli>Whiskey Sour\u003c/li>\n\u003cli>Sangria\u003c/li>\n\u003cli>Piña Colada\u003c/li>\n\u003c/ol>\n\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>On Thursday, the tech giant launched a feature that provides step-by-step instructions for how to prepare a desired cocktail and a list of ingredients. (It also suggests garnish and drinkware.)\u003c/p>\n\u003cp>Google spokeswoman Krisztina Radosavljevic-Szilagyi tells The Salt the tool could also be used to help you \"feel like a pro when you're ordering [drinks] out on the town.\" Not sure if a White Russian contains cream or milk? Ask Google, and you'll get a quick blurb about the drink — and a photo.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The cocktail tool — what Radosavljevic-Szilagyi calls \"functionality for foodies\" — comes about a year and a half after Google launched a nutrition comparison tool, \u003ca href=\"https://plus.google.com/+google/posts/GWhv8Lbooso\">which The Salt covered\u003c/a> last year. It makes it easy to compare the calories, sugar content and nutrients of your favorite foods.\u003c/p>\n\u003cp>The cocktail feature works on a desktop browser, but Radosavljevic-Szilagyi says \"it's most useful in the Google app on mobile: You're more likely to pull your phone out when you're trying to make sure the cocktail you're about to order actually has what you thought it has in it.\" She recommends using the app's microphone feature to make such inquiries as \"How do I make an Old Fashioned?\" (That was my first inquiry, since it's my favorite drink.)\u003c/p>\n\u003cp>As for why the Moscow Mule is the most searched for drink so far this year, we haven't got a clue. If you do, let us know in the comments. \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": "The world has been Googling up a storm on how to make cocktails like the Moscow Mule, Mojito and Whiskey Sour, according to the tech giant. So it created a new feature to bring you that info faster.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg\" alt=\"The White Russian (from left), Margarita, Bloody Mary and Moscow Mule are some of the most searched cocktails of 2015. Photo: iStockphoto\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-93713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The White Russian (from left), Margarita, Bloody Mary and Moscow Mule are some of the most searched cocktails of 2015. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/06/391021583/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/15)\u003c/p>\n\u003cp>One of the advantages of being the world's largest search engine is that you learn a lot about what people don't know or can't remember.\u003c/p>\n\u003cp>It turns out the world is daunted by cocktails and has sought help enough times from Google that the company decided to get in on the mixology instruction game itself.\u003c/p>\n\u003ctable align=\"right\">\n\u003ctr>\n\u003ctd>\n\u003col>\n\u003cstrong>Most Searched For Cocktails On Google In 2015\u003c/strong>\n\u003cli>Moscow Mule\u003c/li>\n\u003cli>Margarita\u003c/li>\n\u003cli>Bloody Mary\u003c/li>\n\u003cli>Hot Toddy\u003c/li>\n\u003cli>White Russian\u003c/li>\n\u003cli>Manhattan\u003c/li>\n\u003cli>Mojito\u003c/li>\n\u003cli>Whiskey Sour\u003c/li>\n\u003cli>Sangria\u003c/li>\n\u003cli>Piña Colada\u003c/li>\n\u003c/ol>\n\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>On Thursday, the tech giant launched a feature that provides step-by-step instructions for how to prepare a desired cocktail and a list of ingredients. (It also suggests garnish and drinkware.)\u003c/p>\n\u003cp>Google spokeswoman Krisztina Radosavljevic-Szilagyi tells The Salt the tool could also be used to help you \"feel like a pro when you're ordering [drinks] out on the town.\" Not sure if a White Russian contains cream or milk? Ask Google, and you'll get a quick blurb about the drink — and a photo.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The cocktail tool — what Radosavljevic-Szilagyi calls \"functionality for foodies\" — comes about a year and a half after Google launched a nutrition comparison tool, \u003ca href=\"https://plus.google.com/+google/posts/GWhv8Lbooso\">which The Salt covered\u003c/a> last year. It makes it easy to compare the calories, sugar content and nutrients of your favorite foods.\u003c/p>\n\u003cp>The cocktail feature works on a desktop browser, but Radosavljevic-Szilagyi says \"it's most useful in the Google app on mobile: You're more likely to pull your phone out when you're trying to make sure the cocktail you're about to order actually has what you thought it has in it.\" She recommends using the app's microphone feature to make such inquiries as \"How do I make an Old Fashioned?\" (That was my first inquiry, since it's my favorite drink.)\u003c/p>\n\u003cp>As for why the Moscow Mule is the most searched for drink so far this year, we haven't got a clue. If you do, let us know in the comments. \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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"disqusTitle": "'Party Like A President' Recalls Mixology, Mischief Inside Oval Office",
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"content": "\u003cfigure id=\"attachment_93253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\" alt=\"President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-93253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150216_me_party_like_a_president_recalls_mixology_mischief_inside_oval_office.mp3\u003c/p>\n\u003cp>By Samantha Raphelson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/16/385713313/-party-like-a-president-recalls-mixology-mischief-inside-oval-office\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/16/15)\u003c/p>\n\u003cfigure id=\"attachment_93266\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/385744046/party-like-a-president-true-tales-of-inebriation-lechery-and-mischief-from-the-o\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/president-party-book.jpg\" alt=\"Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\" width=\"300\" class=\"size-full wp-image-93266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book-320x480.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\u003c/figcaption>\u003c/figure>\n\u003cp>While they're often called political animals, many of America's presidents had a bit of the party animal in them, too.\u003c/p>\n\u003cp>So says author Brian Abrams. In his new book, \u003cem>Party Like a President: True Tales of Inebriation, Lechery and Mischief from the Oval Office\u003c/em>, Abrams chronicles the drinking habits and debauchery of former presidents.\u003c/p>\n\u003cp>Known as the president who repealed Prohibition, Franklin D. Roosevelt fancied himself the mixologist-in-chief, Abrams says, but many of his colleagues disagreed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"A lot of his friends and colleagues said that he was an awful bartender,\" Abrams told NPR's David Greene on \u003cem>Morning Edition\u003c/em>. \"I think that he really had a fondness for the mixology culture that was born in the Prohibition years.\"\u003c/p>\n\u003cp>Abrams says Plymouth martinis were FDR's specialty: He'd toss in interesting ingredients, such as a combined garnish of olives and lemon peels. Sometimes he added a few drops of absinthe. Guests often complained he used too much vermouth.\u003c/p>\n\u003cp>\"There was a Supreme Court justice [Samuel Rosenman] who poured his cocktails in a potted plant almost every time,\" Abrams says.\u003c/p>\n\u003cp>FDR's \"deplorable invention,\" according to his son James Roosevelt, was the Haitian Libation, which consisted of orange juice, dark rum, an egg white and a dash of brown sugar on the rocks. Yuck.\u003c/p>\n\u003cp>Other presidential alcohol legacies are more serious in nature: Under Ronald Reagan, Abrams notes, the legal drinking age went from 18 to 21. The former governor of California, Reagan was a wine lover and collected bottles from his former home state. But his truest epicurean passion was for jelly beans.\u003c/p>\n\u003cp>\"He was a smoker for decades, and the jelly beans helped him quit,\" Abrams says. \"He would make sure that bowls of them were in the White House and on Air Force One, and that was his substitute.\"\u003c/p>\n\u003cp>In Reagan's honor, Abrams' book includes a recipe for a jelly-bean martini.\u003c/p>\n\u003cp>\u003cem>To hear more tales of presidential partying, including the revelry that ensued after Andrew Jackson's swearing in, click on the audio link above.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\" alt=\"President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-93253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150216_me_party_like_a_president_recalls_mixology_mischief_inside_oval_office.mp3\u003c/p>\n\u003cp>By Samantha Raphelson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/16/385713313/-party-like-a-president-recalls-mixology-mischief-inside-oval-office\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/16/15)\u003c/p>\n\u003cfigure id=\"attachment_93266\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/385744046/party-like-a-president-true-tales-of-inebriation-lechery-and-mischief-from-the-o\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/president-party-book.jpg\" alt=\"Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\" width=\"300\" class=\"size-full wp-image-93266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book-320x480.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\u003c/figcaption>\u003c/figure>\n\u003cp>While they're often called political animals, many of America's presidents had a bit of the party animal in them, too.\u003c/p>\n\u003cp>So says author Brian Abrams. In his new book, \u003cem>Party Like a President: True Tales of Inebriation, Lechery and Mischief from the Oval Office\u003c/em>, Abrams chronicles the drinking habits and debauchery of former presidents.\u003c/p>\n\u003cp>Known as the president who repealed Prohibition, Franklin D. Roosevelt fancied himself the mixologist-in-chief, Abrams says, but many of his colleagues disagreed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"A lot of his friends and colleagues said that he was an awful bartender,\" Abrams told NPR's David Greene on \u003cem>Morning Edition\u003c/em>. \"I think that he really had a fondness for the mixology culture that was born in the Prohibition years.\"\u003c/p>\n\u003cp>Abrams says Plymouth martinis were FDR's specialty: He'd toss in interesting ingredients, such as a combined garnish of olives and lemon peels. Sometimes he added a few drops of absinthe. Guests often complained he used too much vermouth.\u003c/p>\n\u003cp>\"There was a Supreme Court justice [Samuel Rosenman] who poured his cocktails in a potted plant almost every time,\" Abrams says.\u003c/p>\n\u003cp>FDR's \"deplorable invention,\" according to his son James Roosevelt, was the Haitian Libation, which consisted of orange juice, dark rum, an egg white and a dash of brown sugar on the rocks. Yuck.\u003c/p>\n\u003cp>Other presidential alcohol legacies are more serious in nature: Under Ronald Reagan, Abrams notes, the legal drinking age went from 18 to 21. The former governor of California, Reagan was a wine lover and collected bottles from his former home state. But his truest epicurean passion was for jelly beans.\u003c/p>\n\u003cp>\"He was a smoker for decades, and the jelly beans helped him quit,\" Abrams says. \"He would make sure that bowls of them were in the White House and on Air Force One, and that was his substitute.\"\u003c/p>\n\u003cp>In Reagan's honor, Abrams' book includes a recipe for a jelly-bean martini.\u003c/p>\n\u003cp>\u003cem>To hear more tales of presidential partying, including the revelry that ensued after Andrew Jackson's swearing in, click on the audio link above.\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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"disqusTitle": "Bay Area Bites Guide To 5 Movie Theaters Serving Food and Alcoholic Beverages",
"title": "Bay Area Bites Guide To 5 Movie Theaters Serving Food and Alcoholic Beverages",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, everyone loves traditional movie theater foods--the gloriously unhealthy nachos smothered in salty cheese sauce, overpriced candy, and popcorn, whether \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/30/the-state-of-theater-popcorn-in-the-bay-area/\">covered in butter\u003c/a> or \u003ca href=\"http://www.buzzfeed.com/emofly/movie-candy-combinations#.mbyveRG34\" target=\"_blank\">mixed with Milk Duds\u003c/a>. But sometimes, whether it’s a desire to squeeze more into those precious babysitting hours, or not wanting to race from dinner reservations to the theater, it’d be nice to have more substantial food options available while you take in the latest Hollywood has to offer.\u003c/p>\n\u003cp>Local movie theaters are listening: in an effort to get theatergoers off the couch, theaters are increasingly offering the amenities of home: comfy seating, child-free screenings, and yes, food and alcohol. So change out of your pajamas, turn off Netflix and try one of these five options on your next date night.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to get overwhelmed by the dizzying array of activities constantly taking place at \u003cstrong>The New Parkway Theater\u003c/strong> in Oakland--is tonight Open Mic Monday? Or is it \u003ca href=\"http://thenewparkway.com/wp/?page_id=18\" target=\"_blank\">Drink & Draw art night?\u003c/a> And while The Parkway has done a remarkable job establishing itself as a community hub, that doesn’t mean they’ve forgotten about their core identity as a movie theater. Their popcorn comes covered in real butter, with the option to top it with garlic, Parmesan or nutritional yeast, and they also offer an \u003ca href=\"http://thenewparkway.com/wp/?page_id=326\" target=\"_blank\">impressively inclusive menu\u003c/a> from which patrons can order items and have them delivered during the movie. Vegetarians can enjoy the “\u003ca href=\"https://www.youtube.com/watch?v=k7R7RbuJs5Y\" target=\"_blank\">Big Salad\u003c/a>” of the week, vegans can munch on a vegan Sloppy Joe, and the adventurous can order the chef’s choice “Mystery Meal” (described on the menu as “a square meal and a gamble”). There’s also wine, sangria and pitchers of beer available, all which the Parkway sources from within 200 miles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>\u003c/strong>\u003cbr>\n474 24th Street, Oakland [\u003ca href=\"http://goo.gl/5aEzEj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 6:00pm-10pm; Fri, 4:30pm-11:30pm; Sat, 12 pm-11:30pm; Sun, 12 pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheNewParkway\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92763\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\" alt=\"Aud1FromBal_kabuki\" width=\"1000\" height=\"864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-400x346.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-768x664.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-320x276.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When going to the \u003cstrong>Kabuki\u003c/strong>: order your reserved seating ticket online, and spend the time you would have spent scouting for seats ordering food and drinks at this Japantown favorite. \u003ca href=\"https://www.sundancecinemas.com/uploads/files/Bal_Bar_Bistro_To_Go_SF.pdf\" target=\"_blank\">The menu\u003c/a> offers an eclectic variety of sandwiches (including a Barvarian-ish “Bratwurst simmered in Arrogant Bastard beer & spices on a toasted pretzel bun”), pizzas and interesting appetizers, like fancified tater tots (Excuse us, “Sweet potato tots served with spicy mustard dipping sauce.“) They also serve \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream--a vast improvement over the usual \u003ca href=\"https://www.drumstick.com/nestle/dibs-vanilla.aspx\" target=\"_blank\">Dibs\u003c/a> and Slurpees. You can bring food into any showing, and beer and wine into certain showings. Don’t miss their occasional movie-themed cocktail--for \u003ca href=\"http://www.imdb.com/title/tt2267998/\" target=\"_blank\">Gone Girl\u003c/a>, a coconut rum and pineapple confection called the “Missing Wife.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sundancecinemas.com/ticket_pricing_kabuki.html\" target=\"_blank\">Sundance Kabuki Cinema\u003c/a>\u003c/strong>\u003cbr>\n1881 Post Street, San Francisco [\u003ca href=\"http://goo.gl/vCvCmG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 346-3243\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SundanceKabukiCinema\" target=\"_blank\">Sundance Kabuki Cinemas Movie Theatre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sundancekabuki\" target=\"_blank\">@sundancekabuki\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_92766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\">\u003cimg class=\"size-full wp-image-92766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\" alt=\"Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\u003c/figcaption>\u003c/figure>\n\u003cp>This El Cerrito favorite has several amenities: Hoping for something a little more comfortable than the traditional movie seating? Settle into one of their comfy couches. Weren't able to make it to Broadway to catch \u003ca href=\"http://www.ew.com/article/2014/10/28/watch-james-franco-and-chris-odowd-in-an-exclusive-clip-from-of-mice-and-men\" target=\"_blank\">James Franco as George\u003c/a> in \u003cem>Of Mice and Men\u003c/em>? Just catch the \u003cstrong>Rialto\u003c/strong>’s screening of the National Theater Live’s filmed version. But one of the Rialto’s biggest draws is \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=menu\" target=\"_blank\">their menu\u003c/a>, a sprawling affair that contains Hawaiian pizza, Greek salad, and nachos: a formidable heap of chips topped with beans, two types of cheese and housemade guacamole. Their beer menu features a selection of local beers, and Sierra Nevada will \u003ca href=\"https://www.facebook.com/232952985517/photos/a.233009175517.147115.232952985517/10152497266315518/?type=1&theater\" target=\"_blank\">take over their taps\u003c/a> during Beer Week. And if you’re trying to kill time before the movie, stop by \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=scene\" target=\"_blank\">Scene\u003c/a>, their attached wine bar that features a \u003ca href=\"http://rialtocinemas.com/cerrito/content/menu01.pdf\" target=\"_blank\">slightly more upscale menu\u003c/a>, expanded wine list and a decent happy hour ($2 off select wines and menu items, $1 off beer).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003c/strong>\u003cbr>\n10070 San Pablo Avenue, El Cerrito [\u003ca href=\"http://goo.gl/u9seHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 273-9102\u003cbr>\nHours: Mon-Fri, 3:30pm-10:00pm, Sat-Sun, 12:30pm-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rialto-Cinemas-Cerrito/232952985517\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\">\u003cimg class=\"size-full wp-image-92765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\" alt=\"The Raven in Healdsburg Photo: Andrew Watanabe\" width=\"1000\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Raven in Healdsburg Photo: Andrew Watanabe\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t beat the \u003cstrong>Raven\u003c/strong> in terms of local offerings: the bulk of the food and drink options at the small Healdsburg cinema are sourced from just a few blocks away. The bread for their sandwiches? From \u003ca href=\"http://www.costeaux.com/\" target=\"_blank\">Costeaux Bakery\u003c/a> directly behind the theater. The beers on their drink menu? Two of them come from \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, just around the corner. Even the sparkling option--\u003ca href=\"https://www.francisfordcoppolawinery.com/wine/sofia/blanc-de-blancs\" target=\"_blank\">Sofia Blanc de Blancs\u003c/a>--originates less than six miles away.\u003c/p>\n\u003cp>\u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Food-Menu-NEW-copy.pdf\" target=\"_blank\">The menu\u003c/a> is small and simple, offering a handful of choices like a smoked sausage and pepper sandwich, chicken quesadillas and a decadent three cheese grilled cheese, all of which can be delivered during your movie. Their \u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Beer-and-Wine-Menu-NEW1.pdf\" target=\"_blank\">alcohol menu\u003c/a> is more extensive: they offer with a sizable collection of local wines available by the glass, bottle or half bottle, and a selection of local beers on tap. And with the \u003ca href=\"http://www.groupon.com/deals/raven-film-center\" target=\"_blank\">Groupon they’re currently offering\u003c/a> ($14 for two tickets and a large popcorn), you can use the money you saved to get a glass of wine.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ravenfilmcenter.com/\" target=\"_blank\">Raven Film Center\u003c/a>\u003c/strong>\u003cbr>\n415 Center Street, Healdsburg, CA [\u003ca href=\"http://goo.gl/jnDQot\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (707) 522-0330\u003cbr>\nHours: Mon-Thur,3:00pm-9:30pm; Fri-Sun, 12:00pm-9:30pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\">\u003cimg class=\"size-full wp-image-92761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\" alt=\"Berkeley's Shattuck Cinemas Photo: Shelby Pope\" width=\"1000\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-320x239.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Shattuck Cinemas Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>From their art deco ceiling, to the cushiony loveseats, to their collection of indie picks interspersed with blockbusters (don’t miss their annual screening of the Oscar nominated \u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay/film-info/oscar-nominated-short-films-2015-animated\" target=\"_blank\">animated shorts\u003c/a>), \u003cstrong>Berkeley’s Landmark Theater\u003c/strong> specializes in subtle touches. One of those touches--so subtle you might miss it--is \u003ca href=\"http://www.yelp.com/biz/lot-68-bar-and-caf%C3%A9-berkeley-3\" target=\"_blank\">Lot 68\u003c/a>, the bar hidden to the left of the theater’s lobby. Lot 68 serves a varied menu, ranging from appetizers like egg rolls and cheese plates to more substantial fare like pizzas, pulled pork sandwiches and gyro plates. Not only do they offer a thoughtful selection of wine and beer, ranging from PBR to the well-regarded Blanche De Chambly from Quebec’s Unibroue brewery, they have a full bar and cocktail menu, all which patrons can bring into special 21+ showings.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay\" target=\"_blank\">Landmark Shattuck Cinemas\u003c/a>\u003c/strong>\u003cbr>\n2230 Shattuck Avenue, Berkeley [\u003ca href=\"http://goo.gl/UfkQz0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-2992\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShattuckCinemas\" target=\"_blank\">Shattuck Cinemas\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n",
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"excerpt": "Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, everyone loves traditional movie theater foods--the gloriously unhealthy nachos smothered in salty cheese sauce, overpriced candy, and popcorn, whether \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/30/the-state-of-theater-popcorn-in-the-bay-area/\">covered in butter\u003c/a> or \u003ca href=\"http://www.buzzfeed.com/emofly/movie-candy-combinations#.mbyveRG34\" target=\"_blank\">mixed with Milk Duds\u003c/a>. But sometimes, whether it’s a desire to squeeze more into those precious babysitting hours, or not wanting to race from dinner reservations to the theater, it’d be nice to have more substantial food options available while you take in the latest Hollywood has to offer.\u003c/p>\n\u003cp>Local movie theaters are listening: in an effort to get theatergoers off the couch, theaters are increasingly offering the amenities of home: comfy seating, child-free screenings, and yes, food and alcohol. So change out of your pajamas, turn off Netflix and try one of these five options on your next date night.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to get overwhelmed by the dizzying array of activities constantly taking place at \u003cstrong>The New Parkway Theater\u003c/strong> in Oakland--is tonight Open Mic Monday? Or is it \u003ca href=\"http://thenewparkway.com/wp/?page_id=18\" target=\"_blank\">Drink & Draw art night?\u003c/a> And while The Parkway has done a remarkable job establishing itself as a community hub, that doesn’t mean they’ve forgotten about their core identity as a movie theater. Their popcorn comes covered in real butter, with the option to top it with garlic, Parmesan or nutritional yeast, and they also offer an \u003ca href=\"http://thenewparkway.com/wp/?page_id=326\" target=\"_blank\">impressively inclusive menu\u003c/a> from which patrons can order items and have them delivered during the movie. Vegetarians can enjoy the “\u003ca href=\"https://www.youtube.com/watch?v=k7R7RbuJs5Y\" target=\"_blank\">Big Salad\u003c/a>” of the week, vegans can munch on a vegan Sloppy Joe, and the adventurous can order the chef’s choice “Mystery Meal” (described on the menu as “a square meal and a gamble”). There’s also wine, sangria and pitchers of beer available, all which the Parkway sources from within 200 miles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>\u003c/strong>\u003cbr>\n474 24th Street, Oakland [\u003ca href=\"http://goo.gl/5aEzEj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 6:00pm-10pm; Fri, 4:30pm-11:30pm; Sat, 12 pm-11:30pm; Sun, 12 pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheNewParkway\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92763\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\" alt=\"Aud1FromBal_kabuki\" width=\"1000\" height=\"864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-400x346.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-768x664.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-320x276.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When going to the \u003cstrong>Kabuki\u003c/strong>: order your reserved seating ticket online, and spend the time you would have spent scouting for seats ordering food and drinks at this Japantown favorite. \u003ca href=\"https://www.sundancecinemas.com/uploads/files/Bal_Bar_Bistro_To_Go_SF.pdf\" target=\"_blank\">The menu\u003c/a> offers an eclectic variety of sandwiches (including a Barvarian-ish “Bratwurst simmered in Arrogant Bastard beer & spices on a toasted pretzel bun”), pizzas and interesting appetizers, like fancified tater tots (Excuse us, “Sweet potato tots served with spicy mustard dipping sauce.“) They also serve \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream--a vast improvement over the usual \u003ca href=\"https://www.drumstick.com/nestle/dibs-vanilla.aspx\" target=\"_blank\">Dibs\u003c/a> and Slurpees. You can bring food into any showing, and beer and wine into certain showings. Don’t miss their occasional movie-themed cocktail--for \u003ca href=\"http://www.imdb.com/title/tt2267998/\" target=\"_blank\">Gone Girl\u003c/a>, a coconut rum and pineapple confection called the “Missing Wife.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sundancecinemas.com/ticket_pricing_kabuki.html\" target=\"_blank\">Sundance Kabuki Cinema\u003c/a>\u003c/strong>\u003cbr>\n1881 Post Street, San Francisco [\u003ca href=\"http://goo.gl/vCvCmG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 346-3243\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SundanceKabukiCinema\" target=\"_blank\">Sundance Kabuki Cinemas Movie Theatre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sundancekabuki\" target=\"_blank\">@sundancekabuki\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_92766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\">\u003cimg class=\"size-full wp-image-92766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\" alt=\"Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\u003c/figcaption>\u003c/figure>\n\u003cp>This El Cerrito favorite has several amenities: Hoping for something a little more comfortable than the traditional movie seating? Settle into one of their comfy couches. Weren't able to make it to Broadway to catch \u003ca href=\"http://www.ew.com/article/2014/10/28/watch-james-franco-and-chris-odowd-in-an-exclusive-clip-from-of-mice-and-men\" target=\"_blank\">James Franco as George\u003c/a> in \u003cem>Of Mice and Men\u003c/em>? Just catch the \u003cstrong>Rialto\u003c/strong>’s screening of the National Theater Live’s filmed version. But one of the Rialto’s biggest draws is \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=menu\" target=\"_blank\">their menu\u003c/a>, a sprawling affair that contains Hawaiian pizza, Greek salad, and nachos: a formidable heap of chips topped with beans, two types of cheese and housemade guacamole. Their beer menu features a selection of local beers, and Sierra Nevada will \u003ca href=\"https://www.facebook.com/232952985517/photos/a.233009175517.147115.232952985517/10152497266315518/?type=1&theater\" target=\"_blank\">take over their taps\u003c/a> during Beer Week. And if you’re trying to kill time before the movie, stop by \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=scene\" target=\"_blank\">Scene\u003c/a>, their attached wine bar that features a \u003ca href=\"http://rialtocinemas.com/cerrito/content/menu01.pdf\" target=\"_blank\">slightly more upscale menu\u003c/a>, expanded wine list and a decent happy hour ($2 off select wines and menu items, $1 off beer).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003c/strong>\u003cbr>\n10070 San Pablo Avenue, El Cerrito [\u003ca href=\"http://goo.gl/u9seHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 273-9102\u003cbr>\nHours: Mon-Fri, 3:30pm-10:00pm, Sat-Sun, 12:30pm-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rialto-Cinemas-Cerrito/232952985517\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\">\u003cimg class=\"size-full wp-image-92765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\" alt=\"The Raven in Healdsburg Photo: Andrew Watanabe\" width=\"1000\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Raven in Healdsburg Photo: Andrew Watanabe\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t beat the \u003cstrong>Raven\u003c/strong> in terms of local offerings: the bulk of the food and drink options at the small Healdsburg cinema are sourced from just a few blocks away. The bread for their sandwiches? From \u003ca href=\"http://www.costeaux.com/\" target=\"_blank\">Costeaux Bakery\u003c/a> directly behind the theater. The beers on their drink menu? Two of them come from \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, just around the corner. Even the sparkling option--\u003ca href=\"https://www.francisfordcoppolawinery.com/wine/sofia/blanc-de-blancs\" target=\"_blank\">Sofia Blanc de Blancs\u003c/a>--originates less than six miles away.\u003c/p>\n\u003cp>\u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Food-Menu-NEW-copy.pdf\" target=\"_blank\">The menu\u003c/a> is small and simple, offering a handful of choices like a smoked sausage and pepper sandwich, chicken quesadillas and a decadent three cheese grilled cheese, all of which can be delivered during your movie. Their \u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Beer-and-Wine-Menu-NEW1.pdf\" target=\"_blank\">alcohol menu\u003c/a> is more extensive: they offer with a sizable collection of local wines available by the glass, bottle or half bottle, and a selection of local beers on tap. And with the \u003ca href=\"http://www.groupon.com/deals/raven-film-center\" target=\"_blank\">Groupon they’re currently offering\u003c/a> ($14 for two tickets and a large popcorn), you can use the money you saved to get a glass of wine.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ravenfilmcenter.com/\" target=\"_blank\">Raven Film Center\u003c/a>\u003c/strong>\u003cbr>\n415 Center Street, Healdsburg, CA [\u003ca href=\"http://goo.gl/jnDQot\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (707) 522-0330\u003cbr>\nHours: Mon-Thur,3:00pm-9:30pm; Fri-Sun, 12:00pm-9:30pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\">\u003cimg class=\"size-full wp-image-92761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\" alt=\"Berkeley's Shattuck Cinemas Photo: Shelby Pope\" width=\"1000\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-320x239.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Shattuck Cinemas Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>From their art deco ceiling, to the cushiony loveseats, to their collection of indie picks interspersed with blockbusters (don’t miss their annual screening of the Oscar nominated \u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay/film-info/oscar-nominated-short-films-2015-animated\" target=\"_blank\">animated shorts\u003c/a>), \u003cstrong>Berkeley’s Landmark Theater\u003c/strong> specializes in subtle touches. One of those touches--so subtle you might miss it--is \u003ca href=\"http://www.yelp.com/biz/lot-68-bar-and-caf%C3%A9-berkeley-3\" target=\"_blank\">Lot 68\u003c/a>, the bar hidden to the left of the theater’s lobby. Lot 68 serves a varied menu, ranging from appetizers like egg rolls and cheese plates to more substantial fare like pizzas, pulled pork sandwiches and gyro plates. Not only do they offer a thoughtful selection of wine and beer, ranging from PBR to the well-regarded Blanche De Chambly from Quebec’s Unibroue brewery, they have a full bar and cocktail menu, all which patrons can bring into special 21+ showings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay\" target=\"_blank\">Landmark Shattuck Cinemas\u003c/a>\u003c/strong>\u003cbr>\n2230 Shattuck Avenue, Berkeley [\u003ca href=\"http://goo.gl/UfkQz0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-2992\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShattuckCinemas\" target=\"_blank\">Shattuck Cinemas\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rock Your Super Bowl Party with These Indulgent Classic Recipes!",
"title": "Rock Your Super Bowl Party with These Indulgent Classic Recipes!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\" alt=\"Super Bowl Snacks. Photos: Wendy Goodfriend\" width=\"1000\" height=\"666\">\u003c/a>\u003c/p>\n\u003cp>Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg class=\"size-full wp-image-92399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Tex-Mex Chile Con Queso Dip\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg class=\"size-full wp-image-92366\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Slow-Cooker BBQ Pulled Pork Tacos\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg class=\"size-full wp-image-92481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\">\u003cimg class=\"size-full wp-image-92517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\">\u003cimg class=\"size-full wp-image-92520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.",
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"description": "Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\" alt=\"Super Bowl Snacks. Photos: Wendy Goodfriend\" width=\"1000\" height=\"666\">\u003c/a>\u003c/p>\n\u003cp>Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg class=\"size-full wp-image-92399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Tex-Mex Chile Con Queso Dip\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg class=\"size-full wp-image-92366\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Slow-Cooker BBQ Pulled Pork Tacos\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg class=\"size-full wp-image-92481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\">\u003cimg class=\"size-full wp-image-92517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\">\u003cimg class=\"size-full wp-image-92520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coolhunting at the Good Food Mercantile in San Francisco",
"title": "Coolhunting at the Good Food Mercantile in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only \"un-trade\" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ",
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"description": "Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only "un-trade" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hangover Helper: Tips To Prevent A Horrible Headache ",
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"content": "\u003cfigure id=\"attachment_91783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\" alt=\"Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/12/20141230_atc_hangover_helper_tips_to_prevent_a_horrible_headache_.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/30/371950986/hangover-helper-tips-to-prevent-a-horrible-headache\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/30/14)\u003c/p>\n\u003cp>The first time I \u003cem>ever\u003c/em> got tipsy was during a champagne toast at a cousin's wedding reception.\u003c/p>\n\u003cp>All was good, until the room started spinning — and the sight of my cousin's bride dancing in her wedding dress was just a whirl of lace.\u003c/p>\n\u003cp>Of course, if you're an uninitiated teenager, any amount of alcohol can go straight to your head. But, decades later, bubbly wine still seems to hit me faster than, say, beer. It turns out there's a reason.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Some of the dizziness you can feel after champagne is due to both the brain getting [a little] less oxygen and also the [effects] of the alcohol at the same time,\" explains researcher \u003ca href=\"http://www.colorado.edu/ibg/people/279\">Boris Tabakoff\u003c/a> at the University of Colorado, Boulder.\u003c/p>\n\u003cp>All the bubbles in sparkling wine are carbon dioxide. The C0\u003csub>2\u003c/sub> competes with oxygen in our bloodstream, says Tabakoff, who studies the effects of alcohol on the body.\u003c/p>\n\u003cp>And according to a Princeton University \u003ca href=\"http://www.princeton.edu/uhs/healthy-living/hot-topics/alcohol/\">explainer\u003c/a> on alcohol absorption, carbon dioxide \"increases the pressure in your stomach, forcing alcohol out through the lining of your stomach into the bloodstream.\" That can speed up the rate of alcohol absorption — \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/31/258588280/does-champagne-actually-get-you-drunker\">albeit temporarily\u003c/a>.\u003c/p>\n\u003cp>So if you want to stay steady on your feet, sip that bubbly slowly. And if you want to prevent a hangover, swap your next glass of bubbly for water. Alternating between alcoholic beverages and H\u003csub>2\u003c/sub>0 can help prevent the dehydration that accompanies a night of drinking.\u003c/p>\n\u003cp>\"What happens when you first start drinking,\" Tabakoff explains, \"is that a hormone that controls your water balance, an anti-diuretic hormone, is suppressed.\" And this leaves us heading for the ladies' or men's room — which can precipitate a pounding headache in the morning.\u003c/p>\n\u003cp>But Tabakoff says dehydration is not the only reason we get a headache.\u003c/p>\n\u003cp>\"High levels of alcohol in the brain have fairly recently been shown to cause neuro-inflammation, basically, inflammation in the brain,\" he says.\u003c/p>\n\u003cp>This is why taking aspirin or other anti-inflammatory medicines, such as ibuprofen, can help us feel better.\u003c/p>\n\u003cp>Now, alcohol isn't the only headache-producing culprit in our drink glasses. Many alcoholic beverages, such as wines and beers, contain toxic byproducts of fermentation, such as aldehydes. And Tabakoff says if you drink too much, you can feel the effects.\u003c/p>\n\u003cp>\"If these compounds accumulate in the body, \" explains Tabakoff, \"they can release your stress hormones, like epinephrine and norepinephrine, and as such can alter function in a stresslike way\" — paving the way for a hangover.\u003c/p>\n\u003cp>Tabakoff says distilled spirits contain fewer of these toxic compounds than other types of booze, which explains why some people report feeling fewer hangover effects if they stick with vodka or gin.\u003c/p>\n\u003cp>Obviously, the only sure way to avoid a hangover is to not drink alcohol. But if you are going to indulge, Tabakoff says the tried-and-true advice — eat something before you drink, and while you drink, makes good sense.\u003c/p>\n\u003cp>\"Food is very good for the purpose of slowing the absorption of alcohol,\" he says.\u003c/p>\n\u003cp>Adding liquid calories to your cocktails — say, Coke, ginger ale or sugary punch as a mixer — is a good way to slow absorption, too. In fact, a study we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/31/170748045/why-mixing-alcohol-with-diet-soda-may-make-you-drunker\">reported\u003c/a> on back in 2013 determined that a diet soda and rum will make you drunker than rum mixed with sugary Coke.\u003c/p>\n\u003cp>\u003ca href=\"http://artscience.nku.edu/departments/psychology/facstaff/ft-faculty/marczinski.html\">Cecile Marczinski\u003c/a>, a cognitive psychologist who authored that study, found that the average breath alcohol concentration was .091 (at its peak) when subjects drank alcohol mixed with a diet drink. By comparison, BrAC was .077 when the same subjects consumed the same amount of alcohol but with a sugary soda.\u003c/p>\n\u003cp>\"I was a little surprised by the findings, since the 18 percent increase in [BrAC] was a fairly large difference,\" Marczinski told us at the time. She says the difference would not likely have been as large if the subjects — who were all college age — had not been drinking on empty stomachs.\u003c/p>\n\u003cp>And here's another self-evident tip when it comes to drinking: Pace yourself.\u003c/p>\n\u003cp>\"We can get rid of most of the alcohol we drink if we [limit] drinking to one drink per hour,\" Tabakofff says. This way, \"our blood alcohol levels don't start accumulating.\"\u003c/p>\n\u003cp>One drink per hour is a rule of thumb, but that can vary depending on height or body size. Bigger people tend to be able to handle a little more alcohol, and smaller people a little less.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And remember, Tabakoff says, a single drink is less than you might think. It's 5 ounces of wine, 12 ounces of beer, or a shot of liquor.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Champagne and other booze flow freely on New Year's Eve. But if you want to wake to a new year without the side effects of alcohol, don't fret: Science offers some guidance.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\" alt=\"Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/12/20141230_atc_hangover_helper_tips_to_prevent_a_horrible_headache_.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/30/371950986/hangover-helper-tips-to-prevent-a-horrible-headache\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/30/14)\u003c/p>\n\u003cp>The first time I \u003cem>ever\u003c/em> got tipsy was during a champagne toast at a cousin's wedding reception.\u003c/p>\n\u003cp>All was good, until the room started spinning — and the sight of my cousin's bride dancing in her wedding dress was just a whirl of lace.\u003c/p>\n\u003cp>Of course, if you're an uninitiated teenager, any amount of alcohol can go straight to your head. But, decades later, bubbly wine still seems to hit me faster than, say, beer. It turns out there's a reason.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Some of the dizziness you can feel after champagne is due to both the brain getting [a little] less oxygen and also the [effects] of the alcohol at the same time,\" explains researcher \u003ca href=\"http://www.colorado.edu/ibg/people/279\">Boris Tabakoff\u003c/a> at the University of Colorado, Boulder.\u003c/p>\n\u003cp>All the bubbles in sparkling wine are carbon dioxide. The C0\u003csub>2\u003c/sub> competes with oxygen in our bloodstream, says Tabakoff, who studies the effects of alcohol on the body.\u003c/p>\n\u003cp>And according to a Princeton University \u003ca href=\"http://www.princeton.edu/uhs/healthy-living/hot-topics/alcohol/\">explainer\u003c/a> on alcohol absorption, carbon dioxide \"increases the pressure in your stomach, forcing alcohol out through the lining of your stomach into the bloodstream.\" That can speed up the rate of alcohol absorption — \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/31/258588280/does-champagne-actually-get-you-drunker\">albeit temporarily\u003c/a>.\u003c/p>\n\u003cp>So if you want to stay steady on your feet, sip that bubbly slowly. And if you want to prevent a hangover, swap your next glass of bubbly for water. Alternating between alcoholic beverages and H\u003csub>2\u003c/sub>0 can help prevent the dehydration that accompanies a night of drinking.\u003c/p>\n\u003cp>\"What happens when you first start drinking,\" Tabakoff explains, \"is that a hormone that controls your water balance, an anti-diuretic hormone, is suppressed.\" And this leaves us heading for the ladies' or men's room — which can precipitate a pounding headache in the morning.\u003c/p>\n\u003cp>But Tabakoff says dehydration is not the only reason we get a headache.\u003c/p>\n\u003cp>\"High levels of alcohol in the brain have fairly recently been shown to cause neuro-inflammation, basically, inflammation in the brain,\" he says.\u003c/p>\n\u003cp>This is why taking aspirin or other anti-inflammatory medicines, such as ibuprofen, can help us feel better.\u003c/p>\n\u003cp>Now, alcohol isn't the only headache-producing culprit in our drink glasses. Many alcoholic beverages, such as wines and beers, contain toxic byproducts of fermentation, such as aldehydes. And Tabakoff says if you drink too much, you can feel the effects.\u003c/p>\n\u003cp>\"If these compounds accumulate in the body, \" explains Tabakoff, \"they can release your stress hormones, like epinephrine and norepinephrine, and as such can alter function in a stresslike way\" — paving the way for a hangover.\u003c/p>\n\u003cp>Tabakoff says distilled spirits contain fewer of these toxic compounds than other types of booze, which explains why some people report feeling fewer hangover effects if they stick with vodka or gin.\u003c/p>\n\u003cp>Obviously, the only sure way to avoid a hangover is to not drink alcohol. But if you are going to indulge, Tabakoff says the tried-and-true advice — eat something before you drink, and while you drink, makes good sense.\u003c/p>\n\u003cp>\"Food is very good for the purpose of slowing the absorption of alcohol,\" he says.\u003c/p>\n\u003cp>Adding liquid calories to your cocktails — say, Coke, ginger ale or sugary punch as a mixer — is a good way to slow absorption, too. In fact, a study we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/31/170748045/why-mixing-alcohol-with-diet-soda-may-make-you-drunker\">reported\u003c/a> on back in 2013 determined that a diet soda and rum will make you drunker than rum mixed with sugary Coke.\u003c/p>\n\u003cp>\u003ca href=\"http://artscience.nku.edu/departments/psychology/facstaff/ft-faculty/marczinski.html\">Cecile Marczinski\u003c/a>, a cognitive psychologist who authored that study, found that the average breath alcohol concentration was .091 (at its peak) when subjects drank alcohol mixed with a diet drink. By comparison, BrAC was .077 when the same subjects consumed the same amount of alcohol but with a sugary soda.\u003c/p>\n\u003cp>\"I was a little surprised by the findings, since the 18 percent increase in [BrAC] was a fairly large difference,\" Marczinski told us at the time. She says the difference would not likely have been as large if the subjects — who were all college age — had not been drinking on empty stomachs.\u003c/p>\n\u003cp>And here's another self-evident tip when it comes to drinking: Pace yourself.\u003c/p>\n\u003cp>\"We can get rid of most of the alcohol we drink if we [limit] drinking to one drink per hour,\" Tabakofff says. This way, \"our blood alcohol levels don't start accumulating.\"\u003c/p>\n\u003cp>One drink per hour is a rule of thumb, but that can vary depending on height or body size. 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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
"link": "https://www.cityarts.net",
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"order": 1
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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 />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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}
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"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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"id": "fresh-air",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"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"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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