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"content": "\u003cfigure id=\"attachment_63737\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/martiniman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/martiniman.jpg\" alt=\"The martini: international drink of mystery? Photo: iStockphoto.com\" width=\"500\" class=\"size-full wp-image-63737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The martini: international drink of mystery? Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/140874239/april-fulton\">April Fulton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/18/193198710/martini-s-muddled-history-may-have-international-ties\">The Salt at NPR Food\u003c/a> (6/19/13)\u003c/p>\n\u003cp>There's no cocktail more distinctly American than the martini. It's strong, sophisticated and sexy. It's everything we hope to project while ordering one.\u003c/p>\n\u003cp>Baltimore-born satirist H.L. Mencken is said to have called the martini \"the only American invention as perfect as the sonnet.\" But is the martini perfectly American? Maybe not entirely.\u003c/p>\n\u003cp>So in honor of \u003ca href=\"http://www.punchbowl.com/holidays/national-martini-day\">National Martini Day\u003c/a> on Wednesday, we decided to dig into the drink's muddled past.\u003c/p>\n\u003cp>The history of the martini is a murky one. As is the case with many alcoholic concoctions through time, things weren't always written down, and memories got fuzzy from drinking a few of them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many historians follow the martini back to a miner who struck gold in California during the Gold Rush. The story goes that a miner walked into a bar and asked for a special drink to celebrate his new fortune. The bartender threw together what he had on hand — fortified wine (vermouth) and gin, and a few other goodies — and called it a Martinez, after the town in which the bar was located.\u003c/p>\n\u003cp>The Martinez was a hit, according to the city of Martinez's \u003ca href=\"http://www.cityofmartinez.org/our_city/martini.asp\">official website\u003c/a>, and word soon spread about the new drink. It was published in the \u003cem>Bartender's Manual\u003c/em> in the 1880s.\u003c/p>\n\u003cp>And yet, author Barnaby Conrad III, who wrote a \u003ca href=\"http://www.amazon.com/books/dp/0811807177\">book\u003c/a> on the drink's history, asserts that San Francisco is the martini's \u003ca href=\"http://www.youtube.com/watch?v=olz7xamAmNs\">true birthplace\u003c/a>. Then there's the claim that a New York bartender created it in 1911.\u003c/p>\n\u003cp>And wait, there's more: An Italian vermouth maker started marketing its product under the brand name \u003ca href=\"http://www.martini.com/gl/heritage#heritage/period-1867-1863\">Martini\u003c/a> in 1863.\u003c/p>\n\u003cp>\"Personally ... I think the martini may have gotten its name because of Martini & Rossi vermouth,\" says \u003ca href=\"http://www.museumoftheamericancocktail.org/welcome/founders.html\">Robert Hess\u003c/a>, secretary of the \u003ca href=\"http://www.museumoftheamericancocktail.org/welcome/index.html\">Museum of the American Cocktail\u003c/a> in New York. \"A customer asks for a 'Martini' cocktail because it utilized that product, much as they might ask for a 'sherry' cocktail in those days if they wanted a cocktail which used sherry. During the 1800s, many drinks were named very simply (gin cocktail, fancy gin cocktail, gin cobbler, gin daisy, etc.),\" Hess tells us via email.\u003c/p>\n\u003cp>Over the years, the drink's fame has grown, as its ingredients (\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=124904105\">Butterscotch\u003c/a>? Seriously?), the ratio of spirits to vermouth, and even its name changed (try saying Martinez three times fast). And there are people who prefer drier versions of a martini, vodka instead of gin, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/05/162305178/shake-it-up-baby-are-martinis-made-the-bond-way-better\">shaken instead of stirred\u003c/a>.\u003c/p>\n\u003cp>But where does that all-important olive garnish come in?\u003c/p>\n\u003cp>Nobody knows for sure, but our far-flung correspondent Deborah Amos may have a lead.\u003c/p>\n\u003cp>Last year, she tells The Salt, she was interviewing a Dr. Ammar Martini, a member of the Syrian Red Crescent, at a Syrian rehab hospital on the Turkish border.\u003c/p>\n\u003cp>\"As we were chatting, I said, 'Hmmm, Martini, that's an unusual Arab name, no?' And he said, 'There are a lot of Martinis in northern Syria. In fact, my grandfather gave the name to a famous drink in the West,' \" Amos recalls.\u003c/p>\n\u003cp>And how did that happen? she asked. Martini said that after the French left Syria (they \u003ca href=\"http://www.cambridge.org/gb/knowledge/isbn/item6817923/?site_locale=en_GB\">occupied\u003c/a> it from 1920-1946), his grandfather went to Paris and ran a bar and a café.\u003c/p>\n\u003cp>\"His contribution to the famous drink, according to his grandson, was to put an olive in the glass — and he did so because Idlib province in Syria [where he was from] is famous for olives — and so the drink was called Martini after its Syrian inventor,\" she tells us.\u003c/p>\n\u003cp>While it's a great story, \"unfortunately, this particular one doesn't hold up when you realize that the martini cocktail existed pre-1900,\" Hess says.\u003c/p>\n\u003cp>It seems that everyone wants to take credit for this famous cocktail.\u003c/p>\n\u003chr>\n\u003cp>Extra Credit: In 1935, Mencken wrote an essay called \u003cem>How to Drink Like a Gentleman: The Things to Do and the Things Not To, as Learned in 30 Years' Extensive Research\u003c/em>, which contains some surprisingly modern advice about how best to enjoy alcohol and some sharp passages on the state of American education.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Drinking with skill and taste is no more a natural art than love; either it must be learned by the onerous process of trial and error, or it must be taught,\" he writes. The essay was recently republished \u003ca href=\"http://gawker.com/5987040/how-to-drink-like-a-gentleman-the-things-to-do-and-the-things-not-to-as-learned-in-30-years-extensive-research\">here\u003c/a> by Gawker.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many historians follow the martini back to a miner who struck gold in California during the Gold Rush. The story goes that a miner walked into a bar and asked for a special drink to celebrate his new fortune. The bartender threw together what he had on hand — fortified wine (vermouth) and gin, and a few other goodies — and called it a Martinez, after the town in which the bar was located.\u003c/p>\n\u003cp>The Martinez was a hit, according to the city of Martinez's \u003ca href=\"http://www.cityofmartinez.org/our_city/martini.asp\">official website\u003c/a>, and word soon spread about the new drink. It was published in the \u003cem>Bartender's Manual\u003c/em> in the 1880s.\u003c/p>\n\u003cp>And yet, author Barnaby Conrad III, who wrote a \u003ca href=\"http://www.amazon.com/books/dp/0811807177\">book\u003c/a> on the drink's history, asserts that San Francisco is the martini's \u003ca href=\"http://www.youtube.com/watch?v=olz7xamAmNs\">true birthplace\u003c/a>. Then there's the claim that a New York bartender created it in 1911.\u003c/p>\n\u003cp>And wait, there's more: An Italian vermouth maker started marketing its product under the brand name \u003ca href=\"http://www.martini.com/gl/heritage#heritage/period-1867-1863\">Martini\u003c/a> in 1863.\u003c/p>\n\u003cp>\"Personally ... I think the martini may have gotten its name because of Martini & Rossi vermouth,\" says \u003ca href=\"http://www.museumoftheamericancocktail.org/welcome/founders.html\">Robert Hess\u003c/a>, secretary of the \u003ca href=\"http://www.museumoftheamericancocktail.org/welcome/index.html\">Museum of the American Cocktail\u003c/a> in New York. \"A customer asks for a 'Martini' cocktail because it utilized that product, much as they might ask for a 'sherry' cocktail in those days if they wanted a cocktail which used sherry. During the 1800s, many drinks were named very simply (gin cocktail, fancy gin cocktail, gin cobbler, gin daisy, etc.),\" Hess tells us via email.\u003c/p>\n\u003cp>Over the years, the drink's fame has grown, as its ingredients (\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=124904105\">Butterscotch\u003c/a>? Seriously?), the ratio of spirits to vermouth, and even its name changed (try saying Martinez three times fast). And there are people who prefer drier versions of a martini, vodka instead of gin, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/05/162305178/shake-it-up-baby-are-martinis-made-the-bond-way-better\">shaken instead of stirred\u003c/a>.\u003c/p>\n\u003cp>But where does that all-important olive garnish come in?\u003c/p>\n\u003cp>Nobody knows for sure, but our far-flung correspondent Deborah Amos may have a lead.\u003c/p>\n\u003cp>Last year, she tells The Salt, she was interviewing a Dr. Ammar Martini, a member of the Syrian Red Crescent, at a Syrian rehab hospital on the Turkish border.\u003c/p>\n\u003cp>\"As we were chatting, I said, 'Hmmm, Martini, that's an unusual Arab name, no?' And he said, 'There are a lot of Martinis in northern Syria. In fact, my grandfather gave the name to a famous drink in the West,' \" Amos recalls.\u003c/p>\n\u003cp>And how did that happen? she asked. Martini said that after the French left Syria (they \u003ca href=\"http://www.cambridge.org/gb/knowledge/isbn/item6817923/?site_locale=en_GB\">occupied\u003c/a> it from 1920-1946), his grandfather went to Paris and ran a bar and a café.\u003c/p>\n\u003cp>\"His contribution to the famous drink, according to his grandson, was to put an olive in the glass — and he did so because Idlib province in Syria [where he was from] is famous for olives — and so the drink was called Martini after its Syrian inventor,\" she tells us.\u003c/p>\n\u003cp>While it's a great story, \"unfortunately, this particular one doesn't hold up when you realize that the martini cocktail existed pre-1900,\" Hess says.\u003c/p>\n\u003cp>It seems that everyone wants to take credit for this famous cocktail.\u003c/p>\n\u003chr>\n\u003cp>Extra Credit: In 1935, Mencken wrote an essay called \u003cem>How to Drink Like a Gentleman: The Things to Do and the Things Not To, as Learned in 30 Years' Extensive Research\u003c/em>, which contains some surprisingly modern advice about how best to enjoy alcohol and some sharp passages on the state of American education.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Drinking with skill and taste is no more a natural art than love; either it must be learned by the onerous process of trial and error, or it must be taught,\" he writes. The essay was recently republished \u003ca href=\"http://gawker.com/5987040/how-to-drink-like-a-gentleman-the-things-to-do-and-the-things-not-to-as-learned-in-30-years-extensive-research\">here\u003c/a> by Gawker.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Not Everyone Cheers Turkey's Move To Tighten Alcohol Rules",
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"content": "\u003cfigure id=\"attachment_63088\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/istanbul_drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/istanbul_drinking.jpg\" alt=\"Diners drinking raki, a traditional Turkish alcoholic drink flavored with anise, at a restaurant in Istanbul. Photo: Jodi Hilton for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-63088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Diners drinking raki, a traditional Turkish alcoholic drink flavored with anise, at a restaurant in Istanbul.\u003cbr>Photo: Jodi Hilton for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130607_me_04.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100740/peter-kenyon\">Peter Kenyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>The ongoing anti-government \u003ca href=\"http://www.npr.org/blogs/parallels/2013/06/05/188935332/in-turkey-protesters-proudly-call-themselves-looters\">protests\u003c/a> in Turkey are about a lot of things — including a recent law to restrict the advertising and sale of alcohol. The limits aren't any more onerous than those in some other Western countries, but secular Turks see them as another step in a push by the ruling party to impose conservative social values on the population\u003c/p>\n\u003cp>Turkey has long tolerated and, in some quarters, embraced the Bacchanalian fruit of grape and grain. The modern republic's revered founder, \u003ca href=\"http://www.bbc.co.uk/history/historic_figures/ataturk_kemal.shtml\">Mustafa Kemal Ataturk\u003c/a>, set a strong example — so strong that when he died in 1938 of cirrhosis of the liver, many Turks assumed it was from what one biographer discreetly termed \"his strenuous lifestyle.\"\u003c/p>\n\u003cp>It's a crime in Turkey to insult Ataturk, so eyebrows were raised when the country's new dominant leader, conservative Muslim Prime Minister Recep Tayyip Erdogan, appeared to intentionally slight both Ataturk and his successor Ismet Inonu, though he didn't name them while defending the new alcohol restrictions in a speech to ruling AK Party members.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"How come a law that was made by two drunks,\" thundered Erdogan, \"has been recognized while one that follows the values of faith is unacceptable and must be rejected?\"\u003c/p>\n\u003cp>Some people were shocked by Erdogan's language, but even Turkey's tipplers have to admit that he has a point. The restrictions in this law – no television advertising, no alcohol sales within about 100 yards of a school or place of worship – are the kind of limits already in place in some Western democracies. Furthermore, establishments with tourism licenses are exempt from the law's ban on sales after 10 p.m.\u003c/p>\n\u003cp>But that exemption doesn't apply to the numerous small convenience stores, called \"tekels,\" that dot Turkish streets. In Beyoglu, arguably Istanbul's most Westernized district, one tekel owner would give only his first name, Ramazan. He says the new rules are an economic nightmare for him, unless his customers radically adjust their schedules.\u003c/p>\n\u003cp>\"We sell most of our alcohol after 10,\" he says, adding \"What do they expect, people to start drinking at 5 so they can be done by 10? Most shops like this will wind up closing, I think.\"\u003c/p>\n\u003cp>Around the corner at the Urban Cafe, young Turks and visitors are enjoying their libation of choice in a setting that might be found in any Western city: premium spirits behind the bar, a lounge cover of Nirvana on the sound system, and cigarette smokers mingling out on the sidewalk, happy for the warm spring night.\u003c/p>\n\u003cp>Manager Cem Gul — with a shaved head, Dead Kennedys T-shirt and earring — says these seemingly modest restrictions are alarming secular Turks, because they're just the latest move by the AK Party to slowly reshape the country into a more conservative Muslim state. And the problem is, he's not sure anyone can do much to stop it.\u003c/p>\n\u003cp>\"Of course everyone's talking about this interference in their personal lives. But there's too much going on,\" Gul says. \"A bomb goes off here and then there's an alcohol law. People don't have time to respond. What I'm really worried about is if this party wins another election, there'd be no one who can stop them.\"\u003c/p>\n\u003cp>He pauses and then shrugs philosophically, \"Me for example, I'm an atheist. They can ban me from drinking, but they can't make me pray.\"\u003c/p>\n\u003cp>Gul's smile suggests that while he respects those who follow the straight and narrow, he's more of a follower of what the late W.C. Fields is reputed to have said: \"Everyone has to believe in something. I believe I'll have another drink.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100740/peter-kenyon\">Peter Kenyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>The ongoing anti-government \u003ca href=\"http://www.npr.org/blogs/parallels/2013/06/05/188935332/in-turkey-protesters-proudly-call-themselves-looters\">protests\u003c/a> in Turkey are about a lot of things — including a recent law to restrict the advertising and sale of alcohol. The limits aren't any more onerous than those in some other Western countries, but secular Turks see them as another step in a push by the ruling party to impose conservative social values on the population\u003c/p>\n\u003cp>Turkey has long tolerated and, in some quarters, embraced the Bacchanalian fruit of grape and grain. The modern republic's revered founder, \u003ca href=\"http://www.bbc.co.uk/history/historic_figures/ataturk_kemal.shtml\">Mustafa Kemal Ataturk\u003c/a>, set a strong example — so strong that when he died in 1938 of cirrhosis of the liver, many Turks assumed it was from what one biographer discreetly termed \"his strenuous lifestyle.\"\u003c/p>\n\u003cp>It's a crime in Turkey to insult Ataturk, so eyebrows were raised when the country's new dominant leader, conservative Muslim Prime Minister Recep Tayyip Erdogan, appeared to intentionally slight both Ataturk and his successor Ismet Inonu, though he didn't name them while defending the new alcohol restrictions in a speech to ruling AK Party members.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"How come a law that was made by two drunks,\" thundered Erdogan, \"has been recognized while one that follows the values of faith is unacceptable and must be rejected?\"\u003c/p>\n\u003cp>Some people were shocked by Erdogan's language, but even Turkey's tipplers have to admit that he has a point. The restrictions in this law – no television advertising, no alcohol sales within about 100 yards of a school or place of worship – are the kind of limits already in place in some Western democracies. Furthermore, establishments with tourism licenses are exempt from the law's ban on sales after 10 p.m.\u003c/p>\n\u003cp>But that exemption doesn't apply to the numerous small convenience stores, called \"tekels,\" that dot Turkish streets. In Beyoglu, arguably Istanbul's most Westernized district, one tekel owner would give only his first name, Ramazan. He says the new rules are an economic nightmare for him, unless his customers radically adjust their schedules.\u003c/p>\n\u003cp>\"We sell most of our alcohol after 10,\" he says, adding \"What do they expect, people to start drinking at 5 so they can be done by 10? Most shops like this will wind up closing, I think.\"\u003c/p>\n\u003cp>Around the corner at the Urban Cafe, young Turks and visitors are enjoying their libation of choice in a setting that might be found in any Western city: premium spirits behind the bar, a lounge cover of Nirvana on the sound system, and cigarette smokers mingling out on the sidewalk, happy for the warm spring night.\u003c/p>\n\u003cp>Manager Cem Gul — with a shaved head, Dead Kennedys T-shirt and earring — says these seemingly modest restrictions are alarming secular Turks, because they're just the latest move by the AK Party to slowly reshape the country into a more conservative Muslim state. And the problem is, he's not sure anyone can do much to stop it.\u003c/p>\n\u003cp>\"Of course everyone's talking about this interference in their personal lives. But there's too much going on,\" Gul says. \"A bomb goes off here and then there's an alcohol law. People don't have time to respond. What I'm really worried about is if this party wins another election, there'd be no one who can stop them.\"\u003c/p>\n\u003cp>He pauses and then shrugs philosophically, \"Me for example, I'm an atheist. They can ban me from drinking, but they can't make me pray.\"\u003c/p>\n\u003cp>Gul's smile suggests that while he respects those who follow the straight and narrow, he's more of a follower of what the late W.C. Fields is reputed to have said: \"Everyone has to believe in something. I believe I'll have another drink.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rhubarb Brings Spring To The Table",
"title": "Rhubarb Brings Spring To The Table",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62787\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb1-1024x575.jpg\" alt=\"Strawberry-Rhubarb Hand Pies on parchment. Photo: Nicole Spiridakis for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-62787\">\u003cfigcaption class=\"wp-caption-text\">Strawberry-Rhubarb Hand Pies on parchment. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Get recipes for \u003ca href=\"#salad\">Rhubarb-Quinoa Salad\u003c/a>, \u003ca href=\"#pies\">Strawberry-Rhubarb Hand Pies\u003c/a>, \u003ca href=\"#scones\">Rhubarb Scones\u003c/a>, \u003ca href=\"#compote\">Rhubarb Compote\u003c/a> and \u003ca href=\"#cocktail\">A Boozy (Or Not) Rhubarb Cocktail\u003c/a>.\u003c/p>\n\u003cp>Post by Nicole Spiridakis, \u003ca href=\"http://www.npr.org/2013/05/28/186920983/rhubarb-brings-spring-to-the-table\">Kitchen Window, NPR Food\u003c/a> (5/29/13)\u003c/p>\n\u003cp>Rhubarb — like spring itself — is fleeting and lovely. A vegetable that often masquerades as a fruit in sweet dishes, it is a true harbinger of the season, appearing in April and, if we're lucky, lasting until July. But it is best to seize rhubarb's moment and take full advantage as soon as its delicate pink and green ribs start appearing in markets and gardens.\u003c/p>\n\u003cp>Last year I became enamored — nay, obsessed — with the classic combination of strawberries and rhubarb, turning out at least two-dozen jars of jam over the course of a few weeks. I stockpiled rhubarb from the farmers market and my mother-in-law's garden, either tucking it immediately into cakes or pies or chopping up the ribs and freezing them for later use. (Rhubarb both freezes and thaws beautifully, making it handy to store for when it's out of season and you need a fix.)\u003c/p>\n\u003cfigure id=\"attachment_62788\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb2-290x217.jpg\" alt=\"Rhubarb stalks. Photo: Nicole Spiridakis for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62788\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb stalks. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>I will on occasion take a taste of rhubarb in its raw form — reminiscent in appearance, though not in taste, to celery — while preparing it for use. I actually recommend this at least once in a lifetime: To really taste rhubarb's mouth-puckering sourness before stewing it down with sugar is not an unpleasant experience. And allowing a hint of that bracing flavor to sing through is a wonderful foil to pork or poultry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(You could also try dipping pieces of rhubarb into little dishes of honey or sugar and consuming them raw, though I will admit this is an acquired taste.)\u003c/p>\n\u003cp>Still, I especially love to temper rhubarb's tartness into something a bit mellower with the addition of honey, particularly in jams or compotes, which is the perfect complement to the earthy, delicate flavor of this vegetable-slash-fruit.\u003c/p>\n\u003cp>Rhubarb is readily available during spring and early summer; the Pacific Northwest has a second harvest between June and July so it may linger longer there. I have seen rhubarb growing into late August in Northern California, though that typically depends on how much rainfall the state has seen during the previous winter. Hothouse rhubarb is grown year-round, but I like to seize its moment in the sun and appreciate it more for its short tenure.\u003c/p>\n\u003cp>If you grow your own rhubarb, make sure to discard the leaves before cooking because they are toxic (if you buy rhubarb stalks in a market you won't have to worry about this). Wash the stalks well before using, and trim any woody ends. Rhubarb is a source of calcium, manganese, vitamin C, vitamin K, fiber and antioxidants, making that flaky piece of rhubarb-mint pie even more appealing.\u003c/p>\n\u003cp>I came to fully appreciate rhubarb's charm a year ago when I spent the weekend at my parents' place in Sebastopol, Calif. My mom mentioned that her Scottish grandmother had made rhubarb compote after she immigrated to the States, serving her grandchildren bright red bowls of the stuff in season. I decided to try my own hand at it, buying rhubarb for the first time in my life at the local farmers market. I liked the idea of channeling that unknown relative decades later in a California kitchen.\u003c/p>\n\u003cp>As it turned out, my mom's taste for rhubarb had waned over the years (perhaps I didn't use enough sugar for her taste), but I was hooked. From simply stewing rhubarb and spooning it generously over slices of pound cake to creating more elaborate desserts such as strawberry-rhubarb hand pies and even incorporating sliced and sauteed rhubarb into a quinoa salad, I couldn't get enough. But really the possibilities are limitless: Substitute rhubarb sprinkled with sugar in your favorite muffin or scone recipe, stir heaping tablespoons of jam into your morning oatmeal, make a gloriously messy and juicy crumble, or cook it down to make a bright pink simple syrup that's lovely in alcoholic or nonalcoholic cocktails.\u003c/p>\n\u003cp>Though I don't have my great-grandmother's recipe for compote and though we never met, it's clear we share an affinity for the pink-green stalks. If only there was a notebook hidden away somewhere, stained with drips of cooked rhubarb and full of secrets. Lacking that, there is my imagination, my kitchen and a few more months of rhubarb season.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salad\">\u003c/a>Recipe: Rhubarb-Quinoa Salad\u003c/h3>\n\u003cp>\u003cem>A salad with rhubarb might seem strange — rhubarb is most often used in sweet dishes — but it works surprisingly well here when sauteed with a little honey and olive oil. Salty feta punctuates bowls of fluffy quinoa that contain just a hint of sweetness from the rhubarb. Toasted almonds lend a bit of crunch to keep things interesting. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62789\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb3.jpg\" alt=\"Rhubarb-Quinoa Salad. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"550\" class=\"size-full wp-image-62789\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb-Quinoa Salad. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Quinoa\u003c/strong>\u003c/p>\n\u003cp>1 1/4 cups white quinoa, rinsed\u003c/p>\n\u003cp>6 cups water\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1 tablespoon honey\u003c/p>\n\u003cp>1 bunch scallions, thinly sliced, white parts only\u003c/p>\n\u003cp>5 ribs rhubarb, washed and sliced into 1/4-inch pieces\u003c/p>\n\u003cp>3 to 4 cups baby arugula\u003c/p>\n\u003cp>1 cup feta cheese\u003c/p>\n\u003cp>1/2 cup chopped fresh mint\u003c/p>\n\u003cp>1/2 cup sliced almonds, toasted\u003c/p>\n\u003cp>\u003cstrong>Dressing\u003c/strong>\u003c/p>\n\u003cp>1/3 cup olive oil\u003c/p>\n\u003cp>1/4 cup apple cider vinegar\u003c/p>\n\u003cp>3 teaspoons tahini\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nRinse the quinoa in three changes of cold water to remove any bitter coating. Put the water in a large pot, salt it and bring to a boil. Add the quinoa and cook for 7 to 8 minutes, until just slightly tender.\u003c/p>\n\u003cp>Drain the quinoa through a sieve and then set the sieve over an inch of simmering water in the same pot. (Make sure the water doesn't touch the bottom of the sieve.) Cover the quinoa with a folded kitchen towel and cover the whole thing with a lid. Steam until the quinoa is tender, fluffy and dry, about 5 minutes. Remove from the heat and let stand, still covered, for another 3 to 5 minutes. Place in a medium bowl and fluff with a fork.\u003c/p>\n\u003cp>In a frying pan, heat the olive oil over medium heat. Add the honey and stir to combine. Add the scallions and rhubarb and saute for 5 to 7 minutes, until rhubarb is tender. Remove from heat and let cool to room temperature.\u003c/p>\n\u003cp>In a large bowl, whisk together the olive oil, vinegar, tahini and a pinch of salt and pepper. Add the cooled quinoa, the scallions and rhubarb, and the rest of the ingredients; toss and stir gently to coat with the dressing. Serve cold or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pies\">\u003c/a>\u003cstrong>Recipe: Strawberry-Rhubarb Hand Pies\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>If I don't consume these little beauties immediately, I like to pop one or two in the toaster oven to crisp up the crust the next day. Sweet but not too, and with a thick, jammy filling, these hand-held delights have become my go-to summer treat.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62790\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb4.jpg\" alt=\"Strawberry-Rhubarb Hand Pies. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"475\" class=\"size-full wp-image-62790\">\u003cfigcaption class=\"wp-caption-text\">Strawberry-Rhubarb Hand Pies. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 12 pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1 cup whole wheat pastry flour\u003c/p>\n\u003cp>1 tablespoon granulated sugar\u003c/p>\n\u003cp>1 teaspoon baking powder\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/2 cup olive oil\u003c/p>\n\u003cp>1 large egg, lightly beaten\u003c/p>\n\u003cp>3 to 5 tablespoons ice water\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>2 cups fresh strawberries, hulled and quartered\u003c/p>\n\u003cp>3 ribs rhubarb, washed, trimmed and cut into 1/4-inch pieces\u003c/p>\n\u003cp>2 tablespoons granulated sugar\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>1 tablespoon cornstarch\u003c/p>\n\u003cp>\u003cstrong>For Finishing\u003c/strong>\u003c/p>\n\u003cp>1 large egg\u003c/p>\n\u003cp>3 tablespoons coarse sugar\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nFor the dough, in a large bowl, whisk together flours, sugar, baking powder and salt.\u003c/p>\n\u003cp>Cut in the olive oil and whisk and blend with a fork until mixture resembles coarse crumbs. Add the beaten egg and whisk into the flour mixture with the fork.\u003c/p>\n\u003cp>Add ice water, 1 tablespoon at a time, tossing with a fork after each addition. Add enough water so the dough sticks together without being crumbly. The dough will be a bit wetter than regular pie dough.\u003c/p>\n\u003cp>Divide dough into two pieces, flatten into disks about 1-inch thick, wrap well with plastic wrap and refrigerate for about an hour.\u003c/p>\n\u003cp>In a large, heavy saucepan, combine the strawberries, rhubarb, sugar, honey and cornstarch and stir to mix well.\u003c/p>\n\u003cp>Place over medium heat and cook until thickened and bubbly, stirring frequently, about 5 to 10 minutes.\u003c/p>\n\u003cp>Remove from heat, cover and chill along with dough until ready to use.\u003c/p>\n\u003cp>When ready to assemble the pies, preheat oven to 375 degrees. Line a baking sheet (or two if necessary) with parchment paper.\u003c/p>\n\u003cp>Remove dough from refrigerator one disk at a time. Knead dough on a lightly floured surface a few times.\u003c/p>\n\u003cp>Roll out, using a little flour to prevent sticking, to about a 1/4-inch thickness. Cut into 3 1/2-inch rounds with a large biscuit cutter. (You will get about 6 rounds out of each disk of dough.)\u003c/p>\n\u003cp>Roll each round out to about 6 inches in diameter and about 1/8 inch thick (or to a width that you prefer).\u003c/p>\n\u003cp>In a small bowl, beat the egg. Using a pastry brush or your finger, run a line of egg wash along the edge of each piece of dough, going halfway around the circle.\u003c/p>\n\u003cp>Mound a generous tablespoonful of filling in the center of each piece of dough. Fold dough in half over the filling and press with your fingers to seal. Crimp edges with the tines of a fork.\u003c/p>\n\u003cp>Transfer pies to the prepared baking sheets. Brush the top of each pie with the beaten egg and sprinkle with the coarse sugar. Poke a few holes in the top of each pie with a fork or the tip of a sharp knife.\u003c/p>\n\u003cp>Bake for 18 to 22 minutes, or until crust is golden brown and filling is slightly bubbly and oozing out of the holes. Remove from oven and let cool slightly before serving. Serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"scones\">\u003c/a>Recipe: Rhubarb Scones\u003c/h3>\n\u003cp>\u003cem>These scones make your entire kitchen smell of summer and slow, lazy mornings with sun streaming through your windows and the whole day laid bare ahead for dreaming. That feeling lingers long after the last crumb has been devoured. I used whole wheat pastry flour here exclusively, but if that's not to your taste, either use 3 cups all-purpose flour or substitute 1 1/2 cups all-purpose for 1 1/2 cups of the whole wheat flour. Eat scones warm with good butter and a thick smear of jam.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62792\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb6.jpg\" alt=\"Rhubarb Scones. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"433\" class=\"size-full wp-image-62792\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Scones. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 to 16 scones\u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 stalks rhubarb, washed and sliced into 1/4-inch ribs, then cut the ribs in half\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>3 cups whole wheat pastry flour\u003c/p>\n\u003cp>1/4 cup granulated sugar plus more for sprinkling on top\u003c/p>\n\u003cp>2 1/2 teaspoons baking powder\u003c/p>\n\u003cp>1/2 teaspoon baking soda\u003c/p>\n\u003cp>1/2 teaspoon ground cinnamon\u003c/p>\n\u003cp>3/4 teaspoon salt\u003c/p>\n\u003cp>3/4 cup cold unsalted butter, cut into pieces\u003c/p>\n\u003cp>1 large egg, lightly beaten\u003c/p>\n\u003cp>3/4 cup cold buttermilk plus 3 tablespoons butter for brushing on top of scones before baking\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.\u003c/p>\n\u003cp>Place the rhubarb in a medium bowl and drizzle with the honey. Let stand for at least 10 minutes.\u003c/p>\n\u003cp>In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter with a fork and, using the fork and your fingers, whisk and cut in the butter until mixture resembles a coarse meal.\u003c/p>\n\u003cp>In a small bowl, whisk together the egg and buttermilk. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the fruit.\u003c/p>\n\u003cp>Turn out onto a floured board and knead about 15 times. Roll or pat out to a 1-inch thickness.\u003c/p>\n\u003cp>Cut into 2-inch rounds using a round cutter or cut into 2-by-2-inch squares. (I used a small jam jar, which resulted in 16 scones.) Reshape and roll dough to create more scones with excess scraps. Place on the baking sheet. Brush lightly with the 3 tablespoons of buttermilk and sprinkle with granulated sugar.\u003c/p>\n\u003cp>Place in oven and bake for 15 to 18 minutes, or until golden brown on top. Serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"compote\">\u003c/a>Recipe: Rhubarb Compote\u003c/h3>\n\u003cp>\u003cem>This is a fairly loose recipe, mostly because I firmly believe that we all have different \"sweet tastes,\" and while rhubarb certainly is quite sour when eaten on its own — which is why no one does – I don't think it needs to be overly sugared. It's good to start conservatively, taste and add more as necessary. I used a mix of honey and brown sugar here, and I love the mellow sweetness the honey imparts. Of course, add more or less sugar to appeal to your own taste. Serve compote with slices of cake, on top of ice cream or stirred into yogurt.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62791\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb5.jpg\" alt=\"Rhubarb Compote. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"495\" class=\"size-full wp-image-62791\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Compote. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 1/2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 rhubarb stalks, leaves removed, with the ribs washed and coarsely chopped\u003c/p>\n\u003cp>1/4 cup honey\u003c/p>\n\u003cp>Scant 1/4 cup brown sugar\u003c/p>\n\u003cp>2 tablespoons lemon juice\u003c/p>\n\u003cp>1/2 teaspoon vanilla\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a heavy saucepan, toss the rhubarb with the honey, brown sugar, lemon juice and vanilla. Bring to a slow boil over medium heat and stir, making sure the honey and sugar dissolve, for about 5 minutes. Lower the heat and simmer for about 7 minutes until mixture is thick and smooth. Taste occasionally and add a bit more sugar if you wish.\u003c/p>\n\u003cp>Remove from heat and let cool.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cocktail\">\u003c/a>Recipe: A Boozy (Or Not) Rhubarb Cocktail\u003c/h3>\n\u003cp>\u003cem>I came up with this cocktail last spring in my quest to incorporate rhubarb into as many dishes as I could. My husband loves a gin and tonic, so I created my own version using a rhubarb simple syrup that contrasts wonderfully with the sharp bite of the alcohol. I've also given directions for a nonalcoholic drink that I find wonderfully refreshing on hot (and cool) days.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62786\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb7.jpg\" alt=\"Boozy (Or Not) Rhubarb Cocktail. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-62786\">\u003cfigcaption class=\"wp-caption-text\">Boozy (Or Not) Rhubarb Cocktail. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rhubarb Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 stalks rhubarb, chopped\u003c/p>\n\u003cp>1 cup honey or sugar\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a heavy saucepan over moderately high heat, bring rhubarb, honey or sugar, and water to a boil. Lower heat and simmer for 15 minutes until rhubarb is softened. Strain mixture, mashing rhubarb to extract as much liquid from it as possible (discard solids). Allow to cool, and transfer to a jar. Store in the refrigerator for up to 3 weeks.\u003c/p>\n\u003cp>\u003cstrong>The R + G (The Rhubarb + Gin)\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes 1 serving\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ounces gin\u003c/p>\n\u003cp>6 ounces sparkling water\u003c/p>\n\u003cp>2 ounces rhubarb simple syrup\u003c/p>\n\u003cp>Juice of 1/2 lime\u003c/p>\n\u003cp>Lime slice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix all ingredients in a tall glass, add ice and garnish with a slice of lime.\u003c/p>\n\u003cp>\u003cstrong>The R (The Rhubarb)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Makes 1 serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSparkling water\u003c/p>\n\u003cp>Rhubarb simple syrup\u003c/p>\n\u003cp>Lime slice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPour the water into a tall glass and stir in as much syrup as you like. Garnish with the lime slice.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nNicole Spiridakis lives in San Francisco and writes about food, travel and her native state on her blog, \u003ca href=\"http://www.cucinanicolina.com/\">cucinanicolina.com\u003c/a>. Her work has appeared in The New York Times, the San Francisco Chronicle, \u003ca href=\"http://www.chow.com/\">chow.com\u003c/a> and other publications. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A vegetable that often masquerades as a fruit in sweet dishes, rhubarb is a true harbinger of the season, appearing in April and, if we're lucky, lasting until July. You can save some for an off-season fix, too, because it freezes and thaws beautifully.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62787\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb1-1024x575.jpg\" alt=\"Strawberry-Rhubarb Hand Pies on parchment. Photo: Nicole Spiridakis for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-62787\">\u003cfigcaption class=\"wp-caption-text\">Strawberry-Rhubarb Hand Pies on parchment. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Get recipes for \u003ca href=\"#salad\">Rhubarb-Quinoa Salad\u003c/a>, \u003ca href=\"#pies\">Strawberry-Rhubarb Hand Pies\u003c/a>, \u003ca href=\"#scones\">Rhubarb Scones\u003c/a>, \u003ca href=\"#compote\">Rhubarb Compote\u003c/a> and \u003ca href=\"#cocktail\">A Boozy (Or Not) Rhubarb Cocktail\u003c/a>.\u003c/p>\n\u003cp>Post by Nicole Spiridakis, \u003ca href=\"http://www.npr.org/2013/05/28/186920983/rhubarb-brings-spring-to-the-table\">Kitchen Window, NPR Food\u003c/a> (5/29/13)\u003c/p>\n\u003cp>Rhubarb — like spring itself — is fleeting and lovely. A vegetable that often masquerades as a fruit in sweet dishes, it is a true harbinger of the season, appearing in April and, if we're lucky, lasting until July. But it is best to seize rhubarb's moment and take full advantage as soon as its delicate pink and green ribs start appearing in markets and gardens.\u003c/p>\n\u003cp>Last year I became enamored — nay, obsessed — with the classic combination of strawberries and rhubarb, turning out at least two-dozen jars of jam over the course of a few weeks. I stockpiled rhubarb from the farmers market and my mother-in-law's garden, either tucking it immediately into cakes or pies or chopping up the ribs and freezing them for later use. (Rhubarb both freezes and thaws beautifully, making it handy to store for when it's out of season and you need a fix.)\u003c/p>\n\u003cfigure id=\"attachment_62788\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb2-290x217.jpg\" alt=\"Rhubarb stalks. Photo: Nicole Spiridakis for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62788\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb stalks. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>I will on occasion take a taste of rhubarb in its raw form — reminiscent in appearance, though not in taste, to celery — while preparing it for use. I actually recommend this at least once in a lifetime: To really taste rhubarb's mouth-puckering sourness before stewing it down with sugar is not an unpleasant experience. And allowing a hint of that bracing flavor to sing through is a wonderful foil to pork or poultry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(You could also try dipping pieces of rhubarb into little dishes of honey or sugar and consuming them raw, though I will admit this is an acquired taste.)\u003c/p>\n\u003cp>Still, I especially love to temper rhubarb's tartness into something a bit mellower with the addition of honey, particularly in jams or compotes, which is the perfect complement to the earthy, delicate flavor of this vegetable-slash-fruit.\u003c/p>\n\u003cp>Rhubarb is readily available during spring and early summer; the Pacific Northwest has a second harvest between June and July so it may linger longer there. I have seen rhubarb growing into late August in Northern California, though that typically depends on how much rainfall the state has seen during the previous winter. Hothouse rhubarb is grown year-round, but I like to seize its moment in the sun and appreciate it more for its short tenure.\u003c/p>\n\u003cp>If you grow your own rhubarb, make sure to discard the leaves before cooking because they are toxic (if you buy rhubarb stalks in a market you won't have to worry about this). Wash the stalks well before using, and trim any woody ends. Rhubarb is a source of calcium, manganese, vitamin C, vitamin K, fiber and antioxidants, making that flaky piece of rhubarb-mint pie even more appealing.\u003c/p>\n\u003cp>I came to fully appreciate rhubarb's charm a year ago when I spent the weekend at my parents' place in Sebastopol, Calif. My mom mentioned that her Scottish grandmother had made rhubarb compote after she immigrated to the States, serving her grandchildren bright red bowls of the stuff in season. I decided to try my own hand at it, buying rhubarb for the first time in my life at the local farmers market. I liked the idea of channeling that unknown relative decades later in a California kitchen.\u003c/p>\n\u003cp>As it turned out, my mom's taste for rhubarb had waned over the years (perhaps I didn't use enough sugar for her taste), but I was hooked. From simply stewing rhubarb and spooning it generously over slices of pound cake to creating more elaborate desserts such as strawberry-rhubarb hand pies and even incorporating sliced and sauteed rhubarb into a quinoa salad, I couldn't get enough. But really the possibilities are limitless: Substitute rhubarb sprinkled with sugar in your favorite muffin or scone recipe, stir heaping tablespoons of jam into your morning oatmeal, make a gloriously messy and juicy crumble, or cook it down to make a bright pink simple syrup that's lovely in alcoholic or nonalcoholic cocktails.\u003c/p>\n\u003cp>Though I don't have my great-grandmother's recipe for compote and though we never met, it's clear we share an affinity for the pink-green stalks. If only there was a notebook hidden away somewhere, stained with drips of cooked rhubarb and full of secrets. Lacking that, there is my imagination, my kitchen and a few more months of rhubarb season.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salad\">\u003c/a>Recipe: Rhubarb-Quinoa Salad\u003c/h3>\n\u003cp>\u003cem>A salad with rhubarb might seem strange — rhubarb is most often used in sweet dishes — but it works surprisingly well here when sauteed with a little honey and olive oil. Salty feta punctuates bowls of fluffy quinoa that contain just a hint of sweetness from the rhubarb. Toasted almonds lend a bit of crunch to keep things interesting. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62789\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb3.jpg\" alt=\"Rhubarb-Quinoa Salad. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"550\" class=\"size-full wp-image-62789\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb-Quinoa Salad. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Quinoa\u003c/strong>\u003c/p>\n\u003cp>1 1/4 cups white quinoa, rinsed\u003c/p>\n\u003cp>6 cups water\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1 tablespoon honey\u003c/p>\n\u003cp>1 bunch scallions, thinly sliced, white parts only\u003c/p>\n\u003cp>5 ribs rhubarb, washed and sliced into 1/4-inch pieces\u003c/p>\n\u003cp>3 to 4 cups baby arugula\u003c/p>\n\u003cp>1 cup feta cheese\u003c/p>\n\u003cp>1/2 cup chopped fresh mint\u003c/p>\n\u003cp>1/2 cup sliced almonds, toasted\u003c/p>\n\u003cp>\u003cstrong>Dressing\u003c/strong>\u003c/p>\n\u003cp>1/3 cup olive oil\u003c/p>\n\u003cp>1/4 cup apple cider vinegar\u003c/p>\n\u003cp>3 teaspoons tahini\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nRinse the quinoa in three changes of cold water to remove any bitter coating. Put the water in a large pot, salt it and bring to a boil. Add the quinoa and cook for 7 to 8 minutes, until just slightly tender.\u003c/p>\n\u003cp>Drain the quinoa through a sieve and then set the sieve over an inch of simmering water in the same pot. (Make sure the water doesn't touch the bottom of the sieve.) Cover the quinoa with a folded kitchen towel and cover the whole thing with a lid. Steam until the quinoa is tender, fluffy and dry, about 5 minutes. Remove from the heat and let stand, still covered, for another 3 to 5 minutes. Place in a medium bowl and fluff with a fork.\u003c/p>\n\u003cp>In a frying pan, heat the olive oil over medium heat. Add the honey and stir to combine. Add the scallions and rhubarb and saute for 5 to 7 minutes, until rhubarb is tender. Remove from heat and let cool to room temperature.\u003c/p>\n\u003cp>In a large bowl, whisk together the olive oil, vinegar, tahini and a pinch of salt and pepper. Add the cooled quinoa, the scallions and rhubarb, and the rest of the ingredients; toss and stir gently to coat with the dressing. Serve cold or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pies\">\u003c/a>\u003cstrong>Recipe: Strawberry-Rhubarb Hand Pies\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>If I don't consume these little beauties immediately, I like to pop one or two in the toaster oven to crisp up the crust the next day. Sweet but not too, and with a thick, jammy filling, these hand-held delights have become my go-to summer treat.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62790\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb4.jpg\" alt=\"Strawberry-Rhubarb Hand Pies. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"475\" class=\"size-full wp-image-62790\">\u003cfigcaption class=\"wp-caption-text\">Strawberry-Rhubarb Hand Pies. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 12 pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1 cup whole wheat pastry flour\u003c/p>\n\u003cp>1 tablespoon granulated sugar\u003c/p>\n\u003cp>1 teaspoon baking powder\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/2 cup olive oil\u003c/p>\n\u003cp>1 large egg, lightly beaten\u003c/p>\n\u003cp>3 to 5 tablespoons ice water\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>2 cups fresh strawberries, hulled and quartered\u003c/p>\n\u003cp>3 ribs rhubarb, washed, trimmed and cut into 1/4-inch pieces\u003c/p>\n\u003cp>2 tablespoons granulated sugar\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>1 tablespoon cornstarch\u003c/p>\n\u003cp>\u003cstrong>For Finishing\u003c/strong>\u003c/p>\n\u003cp>1 large egg\u003c/p>\n\u003cp>3 tablespoons coarse sugar\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nFor the dough, in a large bowl, whisk together flours, sugar, baking powder and salt.\u003c/p>\n\u003cp>Cut in the olive oil and whisk and blend with a fork until mixture resembles coarse crumbs. Add the beaten egg and whisk into the flour mixture with the fork.\u003c/p>\n\u003cp>Add ice water, 1 tablespoon at a time, tossing with a fork after each addition. Add enough water so the dough sticks together without being crumbly. The dough will be a bit wetter than regular pie dough.\u003c/p>\n\u003cp>Divide dough into two pieces, flatten into disks about 1-inch thick, wrap well with plastic wrap and refrigerate for about an hour.\u003c/p>\n\u003cp>In a large, heavy saucepan, combine the strawberries, rhubarb, sugar, honey and cornstarch and stir to mix well.\u003c/p>\n\u003cp>Place over medium heat and cook until thickened and bubbly, stirring frequently, about 5 to 10 minutes.\u003c/p>\n\u003cp>Remove from heat, cover and chill along with dough until ready to use.\u003c/p>\n\u003cp>When ready to assemble the pies, preheat oven to 375 degrees. Line a baking sheet (or two if necessary) with parchment paper.\u003c/p>\n\u003cp>Remove dough from refrigerator one disk at a time. Knead dough on a lightly floured surface a few times.\u003c/p>\n\u003cp>Roll out, using a little flour to prevent sticking, to about a 1/4-inch thickness. Cut into 3 1/2-inch rounds with a large biscuit cutter. (You will get about 6 rounds out of each disk of dough.)\u003c/p>\n\u003cp>Roll each round out to about 6 inches in diameter and about 1/8 inch thick (or to a width that you prefer).\u003c/p>\n\u003cp>In a small bowl, beat the egg. Using a pastry brush or your finger, run a line of egg wash along the edge of each piece of dough, going halfway around the circle.\u003c/p>\n\u003cp>Mound a generous tablespoonful of filling in the center of each piece of dough. Fold dough in half over the filling and press with your fingers to seal. Crimp edges with the tines of a fork.\u003c/p>\n\u003cp>Transfer pies to the prepared baking sheets. Brush the top of each pie with the beaten egg and sprinkle with the coarse sugar. Poke a few holes in the top of each pie with a fork or the tip of a sharp knife.\u003c/p>\n\u003cp>Bake for 18 to 22 minutes, or until crust is golden brown and filling is slightly bubbly and oozing out of the holes. Remove from oven and let cool slightly before serving. Serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"scones\">\u003c/a>Recipe: Rhubarb Scones\u003c/h3>\n\u003cp>\u003cem>These scones make your entire kitchen smell of summer and slow, lazy mornings with sun streaming through your windows and the whole day laid bare ahead for dreaming. That feeling lingers long after the last crumb has been devoured. I used whole wheat pastry flour here exclusively, but if that's not to your taste, either use 3 cups all-purpose flour or substitute 1 1/2 cups all-purpose for 1 1/2 cups of the whole wheat flour. Eat scones warm with good butter and a thick smear of jam.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62792\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb6.jpg\" alt=\"Rhubarb Scones. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"433\" class=\"size-full wp-image-62792\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Scones. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 to 16 scones\u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 stalks rhubarb, washed and sliced into 1/4-inch ribs, then cut the ribs in half\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>3 cups whole wheat pastry flour\u003c/p>\n\u003cp>1/4 cup granulated sugar plus more for sprinkling on top\u003c/p>\n\u003cp>2 1/2 teaspoons baking powder\u003c/p>\n\u003cp>1/2 teaspoon baking soda\u003c/p>\n\u003cp>1/2 teaspoon ground cinnamon\u003c/p>\n\u003cp>3/4 teaspoon salt\u003c/p>\n\u003cp>3/4 cup cold unsalted butter, cut into pieces\u003c/p>\n\u003cp>1 large egg, lightly beaten\u003c/p>\n\u003cp>3/4 cup cold buttermilk plus 3 tablespoons butter for brushing on top of scones before baking\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.\u003c/p>\n\u003cp>Place the rhubarb in a medium bowl and drizzle with the honey. Let stand for at least 10 minutes.\u003c/p>\n\u003cp>In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter with a fork and, using the fork and your fingers, whisk and cut in the butter until mixture resembles a coarse meal.\u003c/p>\n\u003cp>In a small bowl, whisk together the egg and buttermilk. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the fruit.\u003c/p>\n\u003cp>Turn out onto a floured board and knead about 15 times. Roll or pat out to a 1-inch thickness.\u003c/p>\n\u003cp>Cut into 2-inch rounds using a round cutter or cut into 2-by-2-inch squares. (I used a small jam jar, which resulted in 16 scones.) Reshape and roll dough to create more scones with excess scraps. Place on the baking sheet. Brush lightly with the 3 tablespoons of buttermilk and sprinkle with granulated sugar.\u003c/p>\n\u003cp>Place in oven and bake for 15 to 18 minutes, or until golden brown on top. Serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"compote\">\u003c/a>Recipe: Rhubarb Compote\u003c/h3>\n\u003cp>\u003cem>This is a fairly loose recipe, mostly because I firmly believe that we all have different \"sweet tastes,\" and while rhubarb certainly is quite sour when eaten on its own — which is why no one does – I don't think it needs to be overly sugared. It's good to start conservatively, taste and add more as necessary. I used a mix of honey and brown sugar here, and I love the mellow sweetness the honey imparts. Of course, add more or less sugar to appeal to your own taste. Serve compote with slices of cake, on top of ice cream or stirred into yogurt.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62791\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb5.jpg\" alt=\"Rhubarb Compote. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"495\" class=\"size-full wp-image-62791\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Compote. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 1/2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 rhubarb stalks, leaves removed, with the ribs washed and coarsely chopped\u003c/p>\n\u003cp>1/4 cup honey\u003c/p>\n\u003cp>Scant 1/4 cup brown sugar\u003c/p>\n\u003cp>2 tablespoons lemon juice\u003c/p>\n\u003cp>1/2 teaspoon vanilla\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a heavy saucepan, toss the rhubarb with the honey, brown sugar, lemon juice and vanilla. Bring to a slow boil over medium heat and stir, making sure the honey and sugar dissolve, for about 5 minutes. Lower the heat and simmer for about 7 minutes until mixture is thick and smooth. Taste occasionally and add a bit more sugar if you wish.\u003c/p>\n\u003cp>Remove from heat and let cool.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cocktail\">\u003c/a>Recipe: A Boozy (Or Not) Rhubarb Cocktail\u003c/h3>\n\u003cp>\u003cem>I came up with this cocktail last spring in my quest to incorporate rhubarb into as many dishes as I could. My husband loves a gin and tonic, so I created my own version using a rhubarb simple syrup that contrasts wonderfully with the sharp bite of the alcohol. I've also given directions for a nonalcoholic drink that I find wonderfully refreshing on hot (and cool) days.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62786\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb7.jpg\" alt=\"Boozy (Or Not) Rhubarb Cocktail. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-62786\">\u003cfigcaption class=\"wp-caption-text\">Boozy (Or Not) Rhubarb Cocktail. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rhubarb Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 stalks rhubarb, chopped\u003c/p>\n\u003cp>1 cup honey or sugar\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a heavy saucepan over moderately high heat, bring rhubarb, honey or sugar, and water to a boil. Lower heat and simmer for 15 minutes until rhubarb is softened. Strain mixture, mashing rhubarb to extract as much liquid from it as possible (discard solids). Allow to cool, and transfer to a jar. Store in the refrigerator for up to 3 weeks.\u003c/p>\n\u003cp>\u003cstrong>The R + G (The Rhubarb + Gin)\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes 1 serving\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ounces gin\u003c/p>\n\u003cp>6 ounces sparkling water\u003c/p>\n\u003cp>2 ounces rhubarb simple syrup\u003c/p>\n\u003cp>Juice of 1/2 lime\u003c/p>\n\u003cp>Lime slice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix all ingredients in a tall glass, add ice and garnish with a slice of lime.\u003c/p>\n\u003cp>\u003cstrong>The R (The Rhubarb)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Makes 1 serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSparkling water\u003c/p>\n\u003cp>Rhubarb simple syrup\u003c/p>\n\u003cp>Lime slice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPour the water into a tall glass and stir in as much syrup as you like. Garnish with the lime slice.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nNicole Spiridakis lives in San Francisco and writes about food, travel and her native state on her blog, \u003ca href=\"http://www.cucinanicolina.com/\">cucinanicolina.com\u003c/a>. Her work has appeared in The New York Times, the San Francisco Chronicle, \u003ca href=\"http://www.chow.com/\">chow.com\u003c/a> and other publications. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Exploratorium Elevates Museum Eating Experience",
"title": "Exploratorium Elevates Museum Eating Experience",
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"content": "\u003cfigure id=\"attachment_61994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exploratorium-view1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exploratorium-view1000.jpg\" alt=\"Diners enjoy stellar water views at the Exploratorium's Seaglass restaurant.\" width=\"1000\" height=\"705\" class=\"size-full wp-image-61994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Exploratorium's new digs boast stellar water views. Photo: Amy Snyder\u003c/figcaption>\u003c/figure>\n\u003cp>The museum cafe, long a place of soggy sandwiches and mediocre meals, is getting a makeover in the Bay Area. Case in point: The recently reopened \u003ca href=\"http://www.exploratorium.edu/\">Exploratorium\u003c/a> in new digs at Pier 15 in San Francisco, which offers creative fare tied to the mission of the museum, known for its interactive exhibits and playful approach, designed to encourage curiosity and experimentation.\u003c/p>\n\u003cp>Think seawater cocktails. Honeycomb with almonds and apricots. And living or fermented foods.\u003c/p>\n\u003cp>Visitors have \u003ca href=\"http://www.exploratorium.edu/visit/restaurant-cafe\">three eating options\u003c/a>: The 200-seat Seaglass restaurant, complete with panoramic views, a glass-topped raw bar, and open kitchen, which serves up familiar, family-friendly fare like tacos, pizza, and sandwiches -- albeit with a sustainable pedigree -- along with more adventurous eats such as marinated sardines, batter-fried green beans, and kelp salad with quinoa. There's even a local riff on \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/oct/27/how-to-cook-perfect-welsh-rarebit\">Welsh Rarebit\u003c/a> (that's gussied up grilled cheese to the uninitiated.) A full-bar serves cocktails promising a taste of the sea and in-vogue drinking vinegars known as shrubs. Near the museum's Embarcadero entrance, the Seismic Joint offers take-away chow such as a chickpea-battered fish fingers, various spins on clam chowder, salads, and sandwiches. Mobile food trikes (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\">built by Luigi Oldani and crew of CRO Cafe\u003c/a>) roam the floors, peddling espresso \u003ca href=\"http://www.thanksgivingcoffee.com/\">Thanksgiving\u003c/a> coffee, baked goods, and Strauss organic soft-serve ice cream.\u003c/p>\n\u003cp>The culinary duo behind the Exploratorium's restaurant menu features acclaimed chef Loretta Keller of \u003ca href=\"http://coco500.com/\">Coco500\u003c/a>, a perennial \u003ca href=\"http://www.sfchronicle.com/food/collection/Premium-Top-100-22959.php\">\u003cem>Chronicle\u003c/em> Top 100 restaurant\u003c/a>, and her Coco500 partner, catering operations manager Clay Reynolds. The pair, who previously partnered with \u003ca href=\"http://charlesphan.com/\">Charles Phan\u003c/a> of \u003ca href=\"http://www.slanteddoor.com/family\">Slanted Door\u003c/a> fame to run \u003ca href=\"http://themossroom.com/\">The Moss Room\u003c/a> at \u003ca href=\"http://www.calacademy.org/\">The California Academy of Sciences\u003c/a>, have teamed up with \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>, known for its emphasis on scratch cooking with sustainably sourced ingredients, for the Exploratorium's edible enterprises to form the \u003ca href=\"http://www.curiositycatering.com/\">Curiosity Catering Company\u003c/a>.\u003c/p>\n\u003cp>Keller talked with BAB about her plans to feed people well \u003cem>and\u003c/em> offer a side of education at the Exploratorium.\u003c/p>\n\u003cfigure id=\"attachment_61993\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Clay_Loretta1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Clay_Loretta1000.jpg\" alt=\"Loretta Keller and Clay Reynolds join forces at the Exploratorium. Photo: Gayle Laird\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clay Reynolds and Loretta Keller join forces at the Exploratorium. Photo: Gayle Laird\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What got you excited about creating food for the Exploratorium?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What resonated with me about this project was a sense of place. The Exploratorium moved from this dark, cavernous space to a venue 800 feet over the water. Place is both a subject to explore and engage with at the Exploratorium. For me that means something in terms of food but also as a human being.\u003c/p>\n\u003cp>The environment and human experience, that's everything to me. The importance of farming and where our food comes from is a very familiar mantra in the Bay Area. When you spend as much time as I do as a professional inside the food industry here you can get to a point where you're in your own zip code. It can become precious and you can lose sight of the fact that our work is not done.\u003c/p>\n\u003cp>More than any other reason to be involved here, the museum offers a new and incredibly creative, intelligent and organic opportunity to do work on environmental consciousness, sustainability, and awareness around food and the planet. The Exploratorium is a great way to shake things up and have people engage with an exhibit in a hands-on way. That's where the learning begins.\u003c/p>\n\u003cp>\u003cstrong>Is that where the honeycomb comes in?\u003c/strong>\u003c/p>\n\u003cp>Yes. The honeybee is in peril so by serving the honeycomb I'm hoping to help people stop and think and connect the bee with the almonds and the apricots -- that's why those things are always going to accompany the honeycomb. We want it to be a real exhibit and educational model that people will become intrigued by and realize how endangered bees are, which means your almonds are endangered, and all your stone fruit is endangered, and a whole way of eating is at risk. Bees are struggling with so many things right now; they're overworked and experience bee jet lag. Bees want to winter in Florida, but instead almond growers in California pay exorbitant prices to have them flown or trucked here and put to work to meet demand. California is the biggest producer of almonds in the world, something like 70 percent, and people just take that for granted. \u003c/p>\n\u003cfigure id=\"attachment_61997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass1000.jpg\" alt=\"Japanese chef Sachio Kojima, who developed fervent fans for his sushi over the years, heads up Seaglass's seafood and fermentation section. Photo: Gayle Laird\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese chef Sachio Kojima, who developed fervent fans for his sushi over the years, heads up Seaglass's seafood and fermentation section. Photo: Gayle Laird\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How are you incorporating living and fermented foods into the menu?\u003c/strong>\u003c/p>\n\u003cp>We are so lucky to have master chef Sachio Kojima, who had his own popular restaurant, Kabuto Sushi A&S, on Geary for more than 20 years, come on as our director of fermentation. He's making seaweed and kelp salads, with kelp gathered from Marin, Mendocino, and Monterey counties, we'll have algae on the menu too. And from our pickling program, we'll offer traditional Japanese pickles, kimchi, and sauerkraut.\u003c/p>\n\u003cfigure id=\"attachment_61996\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass_sushiMap960x453.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass_sushiMap960x453.jpg\" alt=\"Visitors to the Exploratorium's Seaglass restaurant can order from a raw bar full of sustainable seafood. Photo: Gayle Laird\" width=\"960\" height=\"453\" class=\"size-full wp-image-61996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to the Exploratorium's Seaglass restaurant can order from a raw bar full of sustainable seafood.\u003cbr>Photo: Gayle Laird\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where does sustainable seafood fit in?\u003c/strong>\u003c/p>\n\u003cp>We are doing an ocean bar, serving sushi, sashimi, and oysters that Sachio oversees as well. It's all West Coast, Monterey Bay Watch-sanctioned seafood.\u003c/p>\n\u003cp>We missed the herring run this season but we'll be serving herring next Spring. And we'll serve anchovies in season too; these are really the last of the commercial fisheries within the bay. People have to understand that their choices are becoming so limited with regards to fish. There are very few wild fish that are sustainable. So we'll be serving what people think of as bait and also serving whole fish. That starts a conversation in the U.S. because most people here are not used to seeing a whole fish or bait on a plate.\u003c/p>\n\u003cfigure id=\"attachment_61995\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sea.grape_.keller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sea.grape_.keller.jpg\" alt=\"Sea grapes add a salty kick to cocktails at the Exploratorium. Photo: Loretta Keller\" width=\"640\" height=\"478\" class=\"size-full wp-image-61995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sea grapes add a salty kick to cocktails at the Exploratorium. Photo: Loretta Keller\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about seawater and its connection to the new space?\u003c/strong>\u003c/p>\n\u003cp>My partner Clay Reynolds wanted to serve filtered seawater to drink, but the technology isn't quite there. And then we wanted to run the dishwasher on seawater but it became clear that that was a whole project on its own. But the \u003ca href=\"http://www.sfchronicle.com/science/article/Exploratorium-sets-Net-Zero-energy-goal-4422432.php\">Exploratorium is using seawater to heat the building\u003c/a>, which is quite extraordinary.\u003c/p>\n\u003cp>We're using seawater in a cocktail. It turns out that the health department doesn't recognize seawater as a consumable, so we're not allowed to serve seawater per se. But there are kelps available that contain seawater, and there's a Monterey County kelp called sea grape, that we add to our signature martini, which tastes great with a little bit of seawater. So we're garnishing the drink with this kelp whose buds are full of seawater, when you burst them in your mouth you get a nice jolt of salt.\u003c/p>\n\u003cp>We're including seawater in other ways in the restaurant too. The multi-hued glass tiles are based on a museum exhibit called \"Color of Water.\" To create the piece, a fixed-position camera took time-lapse photos of the bay, the color variations are caused by sunlight, tides, and microorganisms.\u003c/p>\n\u003cp>The piece in the dining room called \"Thermal Mixing\" also demonstrates the dynamics of the bay: It's a triptych of panels of colored water of different temperatures that swirl like giant mood rings on the back wall. \"Icy Bodies\" is an exhibit where fragments of dry ice are pushed into a tank and spin around like comets across a sheet of water below a glass-topped bar. All these are nods to one of the most extraordinary places on the planet for moving water.\u003c/p>\n\u003cp>\u003cstrong>What role does food play at the museum?\u003c/strong>\u003c/p>\n\u003cp>By and large, with few exceptions, the food served at museums in this country is like prison food, just terrible. All this money was being spent on creating the new Exploratorium, which is a gift to residents and visitors of San Francisco, and so it's critical that the food match the museum and its surroundings.\u003c/p>\n\u003cp>First and foremost we want to serve healthy, well-prepared fresh food to the museum goers, that's our mandate. The challenge within that framework is to build in education, implicitly and explicitly, about sustainability. I get to be creative and think outside the box. We plan to do corn education tied to an exhibit and blind wine tastings at our adult nights. At the Exploratorium it's not about looking at stuff, it's about interacting with stuff. There's an intimacy here that provides a direct way to get to people's minds. And food has always been a great platform to reach people because it is so intimate and it's a necessity; people have to eat every day. There aren't that many mediums that offer that.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The restaurant is open during regular museum hours: Tuesday-Sunday 10am-5pm; Wednesday evenings until 10pm; every Thursday evening adults only (ages 18 and up) 6pm-10pm. It caters primarily to museum guests, but the public can access the restaurant from an exterior entrance.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Chef Loretta Keller, the force behind the Exploratorium's new culinary options, talks bee jet lag, living foods, and seawater cocktails with BAB's Sarah Henry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exploratorium-view1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exploratorium-view1000.jpg\" alt=\"Diners enjoy stellar water views at the Exploratorium's Seaglass restaurant.\" width=\"1000\" height=\"705\" class=\"size-full wp-image-61994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Exploratorium's new digs boast stellar water views. Photo: Amy Snyder\u003c/figcaption>\u003c/figure>\n\u003cp>The museum cafe, long a place of soggy sandwiches and mediocre meals, is getting a makeover in the Bay Area. Case in point: The recently reopened \u003ca href=\"http://www.exploratorium.edu/\">Exploratorium\u003c/a> in new digs at Pier 15 in San Francisco, which offers creative fare tied to the mission of the museum, known for its interactive exhibits and playful approach, designed to encourage curiosity and experimentation.\u003c/p>\n\u003cp>Think seawater cocktails. Honeycomb with almonds and apricots. And living or fermented foods.\u003c/p>\n\u003cp>Visitors have \u003ca href=\"http://www.exploratorium.edu/visit/restaurant-cafe\">three eating options\u003c/a>: The 200-seat Seaglass restaurant, complete with panoramic views, a glass-topped raw bar, and open kitchen, which serves up familiar, family-friendly fare like tacos, pizza, and sandwiches -- albeit with a sustainable pedigree -- along with more adventurous eats such as marinated sardines, batter-fried green beans, and kelp salad with quinoa. There's even a local riff on \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/oct/27/how-to-cook-perfect-welsh-rarebit\">Welsh Rarebit\u003c/a> (that's gussied up grilled cheese to the uninitiated.) A full-bar serves cocktails promising a taste of the sea and in-vogue drinking vinegars known as shrubs. Near the museum's Embarcadero entrance, the Seismic Joint offers take-away chow such as a chickpea-battered fish fingers, various spins on clam chowder, salads, and sandwiches. Mobile food trikes (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\">built by Luigi Oldani and crew of CRO Cafe\u003c/a>) roam the floors, peddling espresso \u003ca href=\"http://www.thanksgivingcoffee.com/\">Thanksgiving\u003c/a> coffee, baked goods, and Strauss organic soft-serve ice cream.\u003c/p>\n\u003cp>The culinary duo behind the Exploratorium's restaurant menu features acclaimed chef Loretta Keller of \u003ca href=\"http://coco500.com/\">Coco500\u003c/a>, a perennial \u003ca href=\"http://www.sfchronicle.com/food/collection/Premium-Top-100-22959.php\">\u003cem>Chronicle\u003c/em> Top 100 restaurant\u003c/a>, and her Coco500 partner, catering operations manager Clay Reynolds. The pair, who previously partnered with \u003ca href=\"http://charlesphan.com/\">Charles Phan\u003c/a> of \u003ca href=\"http://www.slanteddoor.com/family\">Slanted Door\u003c/a> fame to run \u003ca href=\"http://themossroom.com/\">The Moss Room\u003c/a> at \u003ca href=\"http://www.calacademy.org/\">The California Academy of Sciences\u003c/a>, have teamed up with \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>, known for its emphasis on scratch cooking with sustainably sourced ingredients, for the Exploratorium's edible enterprises to form the \u003ca href=\"http://www.curiositycatering.com/\">Curiosity Catering Company\u003c/a>.\u003c/p>\n\u003cp>Keller talked with BAB about her plans to feed people well \u003cem>and\u003c/em> offer a side of education at the Exploratorium.\u003c/p>\n\u003cfigure id=\"attachment_61993\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Clay_Loretta1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Clay_Loretta1000.jpg\" alt=\"Loretta Keller and Clay Reynolds join forces at the Exploratorium. Photo: Gayle Laird\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clay Reynolds and Loretta Keller join forces at the Exploratorium. Photo: Gayle Laird\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What got you excited about creating food for the Exploratorium?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What resonated with me about this project was a sense of place. The Exploratorium moved from this dark, cavernous space to a venue 800 feet over the water. Place is both a subject to explore and engage with at the Exploratorium. For me that means something in terms of food but also as a human being.\u003c/p>\n\u003cp>The environment and human experience, that's everything to me. The importance of farming and where our food comes from is a very familiar mantra in the Bay Area. When you spend as much time as I do as a professional inside the food industry here you can get to a point where you're in your own zip code. It can become precious and you can lose sight of the fact that our work is not done.\u003c/p>\n\u003cp>More than any other reason to be involved here, the museum offers a new and incredibly creative, intelligent and organic opportunity to do work on environmental consciousness, sustainability, and awareness around food and the planet. The Exploratorium is a great way to shake things up and have people engage with an exhibit in a hands-on way. That's where the learning begins.\u003c/p>\n\u003cp>\u003cstrong>Is that where the honeycomb comes in?\u003c/strong>\u003c/p>\n\u003cp>Yes. The honeybee is in peril so by serving the honeycomb I'm hoping to help people stop and think and connect the bee with the almonds and the apricots -- that's why those things are always going to accompany the honeycomb. We want it to be a real exhibit and educational model that people will become intrigued by and realize how endangered bees are, which means your almonds are endangered, and all your stone fruit is endangered, and a whole way of eating is at risk. Bees are struggling with so many things right now; they're overworked and experience bee jet lag. Bees want to winter in Florida, but instead almond growers in California pay exorbitant prices to have them flown or trucked here and put to work to meet demand. California is the biggest producer of almonds in the world, something like 70 percent, and people just take that for granted. \u003c/p>\n\u003cfigure id=\"attachment_61997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass1000.jpg\" alt=\"Japanese chef Sachio Kojima, who developed fervent fans for his sushi over the years, heads up Seaglass's seafood and fermentation section. Photo: Gayle Laird\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese chef Sachio Kojima, who developed fervent fans for his sushi over the years, heads up Seaglass's seafood and fermentation section. Photo: Gayle Laird\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How are you incorporating living and fermented foods into the menu?\u003c/strong>\u003c/p>\n\u003cp>We are so lucky to have master chef Sachio Kojima, who had his own popular restaurant, Kabuto Sushi A&S, on Geary for more than 20 years, come on as our director of fermentation. He's making seaweed and kelp salads, with kelp gathered from Marin, Mendocino, and Monterey counties, we'll have algae on the menu too. And from our pickling program, we'll offer traditional Japanese pickles, kimchi, and sauerkraut.\u003c/p>\n\u003cfigure id=\"attachment_61996\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass_sushiMap960x453.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass_sushiMap960x453.jpg\" alt=\"Visitors to the Exploratorium's Seaglass restaurant can order from a raw bar full of sustainable seafood. Photo: Gayle Laird\" width=\"960\" height=\"453\" class=\"size-full wp-image-61996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to the Exploratorium's Seaglass restaurant can order from a raw bar full of sustainable seafood.\u003cbr>Photo: Gayle Laird\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where does sustainable seafood fit in?\u003c/strong>\u003c/p>\n\u003cp>We are doing an ocean bar, serving sushi, sashimi, and oysters that Sachio oversees as well. It's all West Coast, Monterey Bay Watch-sanctioned seafood.\u003c/p>\n\u003cp>We missed the herring run this season but we'll be serving herring next Spring. And we'll serve anchovies in season too; these are really the last of the commercial fisheries within the bay. People have to understand that their choices are becoming so limited with regards to fish. There are very few wild fish that are sustainable. So we'll be serving what people think of as bait and also serving whole fish. That starts a conversation in the U.S. because most people here are not used to seeing a whole fish or bait on a plate.\u003c/p>\n\u003cfigure id=\"attachment_61995\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sea.grape_.keller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sea.grape_.keller.jpg\" alt=\"Sea grapes add a salty kick to cocktails at the Exploratorium. Photo: Loretta Keller\" width=\"640\" height=\"478\" class=\"size-full wp-image-61995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sea grapes add a salty kick to cocktails at the Exploratorium. Photo: Loretta Keller\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about seawater and its connection to the new space?\u003c/strong>\u003c/p>\n\u003cp>My partner Clay Reynolds wanted to serve filtered seawater to drink, but the technology isn't quite there. And then we wanted to run the dishwasher on seawater but it became clear that that was a whole project on its own. But the \u003ca href=\"http://www.sfchronicle.com/science/article/Exploratorium-sets-Net-Zero-energy-goal-4422432.php\">Exploratorium is using seawater to heat the building\u003c/a>, which is quite extraordinary.\u003c/p>\n\u003cp>We're using seawater in a cocktail. It turns out that the health department doesn't recognize seawater as a consumable, so we're not allowed to serve seawater per se. But there are kelps available that contain seawater, and there's a Monterey County kelp called sea grape, that we add to our signature martini, which tastes great with a little bit of seawater. So we're garnishing the drink with this kelp whose buds are full of seawater, when you burst them in your mouth you get a nice jolt of salt.\u003c/p>\n\u003cp>We're including seawater in other ways in the restaurant too. The multi-hued glass tiles are based on a museum exhibit called \"Color of Water.\" To create the piece, a fixed-position camera took time-lapse photos of the bay, the color variations are caused by sunlight, tides, and microorganisms.\u003c/p>\n\u003cp>The piece in the dining room called \"Thermal Mixing\" also demonstrates the dynamics of the bay: It's a triptych of panels of colored water of different temperatures that swirl like giant mood rings on the back wall. \"Icy Bodies\" is an exhibit where fragments of dry ice are pushed into a tank and spin around like comets across a sheet of water below a glass-topped bar. All these are nods to one of the most extraordinary places on the planet for moving water.\u003c/p>\n\u003cp>\u003cstrong>What role does food play at the museum?\u003c/strong>\u003c/p>\n\u003cp>By and large, with few exceptions, the food served at museums in this country is like prison food, just terrible. All this money was being spent on creating the new Exploratorium, which is a gift to residents and visitors of San Francisco, and so it's critical that the food match the museum and its surroundings.\u003c/p>\n\u003cp>First and foremost we want to serve healthy, well-prepared fresh food to the museum goers, that's our mandate. The challenge within that framework is to build in education, implicitly and explicitly, about sustainability. I get to be creative and think outside the box. We plan to do corn education tied to an exhibit and blind wine tastings at our adult nights. At the Exploratorium it's not about looking at stuff, it's about interacting with stuff. There's an intimacy here that provides a direct way to get to people's minds. And food has always been a great platform to reach people because it is so intimate and it's a necessity; people have to eat every day. There aren't that many mediums that offer that.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The restaurant is open during regular museum hours: Tuesday-Sunday 10am-5pm; Wednesday evenings until 10pm; every Thursday evening adults only (ages 18 and up) 6pm-10pm. It caters primarily to museum guests, but the public can access the restaurant from an exterior entrance.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sip. Savor. Share! Food Photography Show in SF Opens May 9",
"title": "Sip. Savor. Share! Food Photography Show in SF Opens May 9",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\">\u003cimg class=\"size-full wp-image-60741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\" alt=\"Photo by Andria Lo. Pickled vegetables by RicePaperScissors\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Andria Lo. Pickled vegetables by RicePaperScissors\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you've had your fill of friends posting pics of their latest meal on social media. If you are hungry for something more satisfying than pin-ups of perfectly plated pancakes, sundaes dripping rivulets of caramel or lurid lasagna, feast your eyes on the images in \u003cstrong>Sip. Savor. Share!,\u003c/strong> a photographic love letter to San Francisco's food and drink, markets and mixologists, sponsored by the urban art collective \u003ca href=\"http://www.femmecartel.com\">Femme Cartel\u003c/a>. The show opens May 9 and runs through May 26 at the Mission's \u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll Up Gallery\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The show features the work of local artists:\u003c/strong>\n\u003cli>\u003ca href=\"http://mollydecoudreaux.com/\">Molly DeCoudreaux\u003c/a> (head photographer at SF.Eater.com, frequent contributor to Refinery29, The Bold Italic)\u003c/li>\n\u003cli>\u003ca href=\"http://babochkov.com/\">Aleksey Bochkovsky\u003c/a> (contemporary art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://www.andrialo.com/\">Andria Lo\u003c/a> (documentary and editorial photographer, including at 7x7)\u003c/li>\n\u003cli>\u003ca href=\"http://www.annavignet.com/\">Anna Vignet\u003c/a> (SF Chronicle contributing photographer and cookbook artist)\u003c/li>\n\u003cli>\u003ca href=\"http://www.portraitstothepeople.com/\">Sarah Deragon\u003c/a> (owner/head photographer of Portraits to the People)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fotosbyflee.com/\">Flee Kieselhorst\u003c/a> (portrait and fine art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://mothercerveza.tumblr.com/\">Gennesis Gastilo \u003c/a>(photoblogger at Mother Cerveza)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_60740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\">\u003cimg class=\"size-full wp-image-60740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\" alt=\"Femme Cartel food photo show\" width=\"1000\" height=\"898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Femme Cartel food photography show\u003c/figcaption>\u003c/figure>\n\u003cp>Femme Cartel is known for showcasing cutting-edge, urban art, from tough to girly. Its founder, Emily Howe, calls herself “a community organizer at heart.” \"We started with shows that focused on women artists because they seemed to have second-class citizenship in art world. Now we often include a male artist (who supports feminist ideals),\" says Howe. \u003cstrong>Bay Area Bites\u003c/strong> interviewed the co-curators of this food photography show and two of the featured artists.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've done graffiti inspired art and a hip take on fashion illustrations. Why food now? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Emily Howe:\u003c/strong> We love San Francisco and Oakland and the food world encompasses social justice, community gardens and feminist foodies. For many years, women were relegated to the kitchen, then they joined the workforce but were STILL expected in the kitchen as supermoms. Now, there is a return to the domestic arts, but we are reclaiming those domestic arts in new ways: it’s a choice to bottle your own beer or pickle your own vegetables.\u003c/p>\n\u003cp>\u003cstrong>BAB: Why a focus on female photographers?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>EH:\u003c/strong> In a perfect world, we wouldn’t have to think about gender, but if you look at who gets in art shows, who wins grants, who are the curators, jurors, art professors, deans of art schools -- across the board it's proportionately more men. The breakdown should be 50/50, but the big names are dudes. One of our goals is to showcase emerging artists and help people get their first show with an exciting launch. Christina Bohn, my co-curator and I picked images that we loved and would buy ourselves. We also wanted to represent certain themes: coffee culture, cocktail culture, food trucks, Asian food, Mexican food, nightlife.\u003c/p>\n\u003cp>\u003cstrong> Christina Bohn: \u003c/strong>It’s timely now since the Bay Area is so into food and hand-crafted cocktails. And we include a range of images from instagram photos to fine art.\u003c/p>\n\u003cp>\u003cstrong>BAB: How did you find the artists for this show?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CB:\u003c/strong> We have a roster of artists who we’ve worked with in the past, but they represent more fine art, mixed media and collage. Not so much photography. We like to tap into the well of emerging artists. So we hit the Internet hard, Google, Craig’s list. San Francisco is such a beautiful melting pot of people from all walks of life. We wanted to include different threads that make up the whole scene. We pride ourselves on being a launching platform, finding artists who have never had shows and giving them opportunity to get their work out there. We love to connect people. Sometimes we know of a hair salon or pizza place that needs art on their walls and we can match them up with someone from the community.\u003c/p>\n\u003cfigure id=\"attachment_61323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\" alt=\"photo by Molly DeCoudreaux - Bar Tartine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Molly DeCoudreaux - Bar Tartine\u003c/figcaption>\u003c/figure>\n\u003cp>Professional photographer \u003cstrong>Molly DeCoudreaux\u003c/strong> grew up in Oakland. \"What got me into loving food was the ten years I worked at Baywolf, moving from busser to waitress.\" DeCoudreaux enjoys showing food communities, cheese-makers and chefs at work in the kitchen as well as bringing focus to small upstart companies. \"I can relate to them because I’m scrappy too, I work hard, in a physically strenuous business.\"\u003c/p>\n\u003cp>As for being part of Femme Cartel's female-focused art show, she says, \"Most photographers are men, it’s a gendered profession. There's a lot of gear and electronics. Sometimes I go into a restaurant with all my bags of gear and some guy still says, 'Oh, are you here for the waitress position?' (And I’m 33!)\"\u003c/p>\n\u003cp>DeCoudreaux shoots striking, non-traditional portraits of drag queens, porn people as well as weddings. \"Weddings have a certain stress because they only do the ceremony once,\" she says. \"Food sits still – unless it’s a hollandaise sauce that breaks after 15 seconds.\"\u003c/p>\n\u003cp>She admits the hardest food to photograph is BBQ. \"It's just meat covered in sauce, it can look like a brown mush. You have to light it and garnish it so it isn’t just a plate of brown.\" She doesn't usually work with a food stylist, relying instead on chefs who plate their food artistically. \"I like collaborating, being in the kitchen, trying to stay unobtrusive. I like to show real people doing their work.\" Instead of a perfect peach tart, for example, DeCoudreaux would prefer something a little lopsided. “It doesn’t have to be perfect to be beautiful,” she says.\u003c/p>\n\u003cfigure id=\"attachment_60744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\">\u003cimg class=\"size-full wp-image-60744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\" alt=\"photo by Andria Lo - condiments at Chinese restaurant\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Andria Lo - condiments at Chinese restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Andria Lo, \u003c/strong>documentary and editorial photographer and\u003cstrong> \u003c/strong>photo director for Hyphen Magazine, grew up in Anchorage, Alaska, where, she says, \"There weren’t a lot of Chinese people. We ate Mom’s Chinese cooking at home and didn't go out to eat at Anchorage's Chinese restaurants.\" When Lo and her family moved to Southern California's San Gabriel Valley, she experienced culture shock at the plethora of Chinese restaurants.\u003c/p>\n\u003cp>Lo caught the photography bug as an art student at UC Berkeley. \"It was the magic and camaraderie of the darkroom,\" she says, \"where people are working individually and collectively at same time.\"\u003c/p>\n\u003cp>Although professionally, she photographs products, portraits, weddings and other subjects, Lo says, \"food photography is one of my passions. You get a finger on the pulse of what’s going on in the city. I especially like shooting the great energy at food events -- like \u003ca href=\"http://foragesf.com/about/\">ForageSF\u003c/a> dinners -- it’s a challenge to capture the excitement in the air.\"\u003c/p>\n\u003cp>One of the hardest places to shoot, Lo explains, is in professional kitchens. \"While the dining room may be gorgeous, the fluorescent lighting, stainless steel counters and dirty dish racks present a challenge. I have so much respect for chefs. I’m visually stunned by the plating they come up with. My favorite perk is getting to eat their dishes. It's an impetus to work fast, so that the food is still hot.\"\u003c/p>\n\u003cfigure id=\"attachment_61324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\" alt=\"photo by Anna Vignet\" width=\"1000\" height=\"652\" class=\"size-full wp-image-61324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Anna Vignet\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anna Vignet\u003c/strong>: \"There's a huge variety of world flavors in only a handful of miles in the city. I love trying food from different countries with friends and learning about a country's food and culture.\"\u003c/p>\n\u003cfigure id=\"attachment_60747\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\">\u003cimg class=\"size-full wp-image-60747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\" alt=\"photo by Gennesis Gastilo\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Gennesis Gastilo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gennesis Gastilo: \"\u003c/strong>Mother Cerveza is a love for the art of mixology and as in imbibing, a love for the people with whom you share your drinks. In the spirit of an intensely diverse and welcoming community, Femme Cartel’s show in San Francisco has at the heart of it: Love is indeed a miscible thing. (Peace begins with a beer).\"\u003c/p>\n\u003cfigure id=\"attachment_61322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\" alt=\"photo by Aleksey Bochkovsky\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-61322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Aleksey Bochkovsky\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Aleksey Bochkovsky: \"\u003c/strong>I've always fed off the energy from streets in big cultural cities. I need to be around people to steal moments of interaction and real feelings, however subtle. Food is a social experience and street food, in particular, interests me for its bouquet of demographic gatherings.\"\u003c/p>\n\u003cfigure id=\"attachment_60748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\">\u003cimg class=\"size-full wp-image-60748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\" alt=\"photo by Sarah Deragon\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Sarah Deragon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sarah Deragon\u003c/strong>: \"One of the reasons I adore San Francisco is because of the dynamic foodie/bar culture. Femme Cartel continues to make history with their unique curatorial projects. I'm elated to be part of this show.\"\u003c/p>\n\u003cfigure id=\"attachment_60749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\">\u003cimg class=\"size-full wp-image-60749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\" alt=\"photo by Flee Kieselhorst\" width=\"1000\" height=\"684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Flee Kieselhorst\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Flee Kieselhorst\u003c/strong>: \"I am a professional freelance portrait and event photographer and the key to my heart is food. When Femme Cartel (my favorite lady positive art organization) announced the call for entries for \"Sip.Savor.Share!\" I thought “Yes! An excuse to EAT!” My work in this show represents a few consecutive Fridays walking around San Francisco, meeting and shooting new folks, and of course...eating too much!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nFoodie Photography Show runs May 9-26\u003cbr>\nOpening reception May 9, 6-9 pm, food provided by \u003ca href=\"http://www.pachamamacookery.com/index/\">Pachamama Cookery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll-Up Gallery\u003c/a>\u003cbr>\n161 Erie Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FemmeCartel\">@FemmeCartel\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FEMMECARTEL?fref=ts\">Femme Cartel\u003c/a>\u003c/p>\n\n",
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"excerpt": "Feast your eyes on the images in Sip. Savor. Share!, a local food-filled photography show sponsored by the urban art collective Femme Cartel. The show opens May 9 and runs through May 26 at the Mission’s Roll Up Gallery.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\">\u003cimg class=\"size-full wp-image-60741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\" alt=\"Photo by Andria Lo. Pickled vegetables by RicePaperScissors\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Andria Lo. Pickled vegetables by RicePaperScissors\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you've had your fill of friends posting pics of their latest meal on social media. If you are hungry for something more satisfying than pin-ups of perfectly plated pancakes, sundaes dripping rivulets of caramel or lurid lasagna, feast your eyes on the images in \u003cstrong>Sip. Savor. Share!,\u003c/strong> a photographic love letter to San Francisco's food and drink, markets and mixologists, sponsored by the urban art collective \u003ca href=\"http://www.femmecartel.com\">Femme Cartel\u003c/a>. The show opens May 9 and runs through May 26 at the Mission's \u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll Up Gallery\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The show features the work of local artists:\u003c/strong>\n\u003cli>\u003ca href=\"http://mollydecoudreaux.com/\">Molly DeCoudreaux\u003c/a> (head photographer at SF.Eater.com, frequent contributor to Refinery29, The Bold Italic)\u003c/li>\n\u003cli>\u003ca href=\"http://babochkov.com/\">Aleksey Bochkovsky\u003c/a> (contemporary art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://www.andrialo.com/\">Andria Lo\u003c/a> (documentary and editorial photographer, including at 7x7)\u003c/li>\n\u003cli>\u003ca href=\"http://www.annavignet.com/\">Anna Vignet\u003c/a> (SF Chronicle contributing photographer and cookbook artist)\u003c/li>\n\u003cli>\u003ca href=\"http://www.portraitstothepeople.com/\">Sarah Deragon\u003c/a> (owner/head photographer of Portraits to the People)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fotosbyflee.com/\">Flee Kieselhorst\u003c/a> (portrait and fine art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://mothercerveza.tumblr.com/\">Gennesis Gastilo \u003c/a>(photoblogger at Mother Cerveza)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_60740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\">\u003cimg class=\"size-full wp-image-60740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\" alt=\"Femme Cartel food photo show\" width=\"1000\" height=\"898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Femme Cartel food photography show\u003c/figcaption>\u003c/figure>\n\u003cp>Femme Cartel is known for showcasing cutting-edge, urban art, from tough to girly. Its founder, Emily Howe, calls herself “a community organizer at heart.” \"We started with shows that focused on women artists because they seemed to have second-class citizenship in art world. Now we often include a male artist (who supports feminist ideals),\" says Howe. \u003cstrong>Bay Area Bites\u003c/strong> interviewed the co-curators of this food photography show and two of the featured artists.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've done graffiti inspired art and a hip take on fashion illustrations. Why food now? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Emily Howe:\u003c/strong> We love San Francisco and Oakland and the food world encompasses social justice, community gardens and feminist foodies. For many years, women were relegated to the kitchen, then they joined the workforce but were STILL expected in the kitchen as supermoms. Now, there is a return to the domestic arts, but we are reclaiming those domestic arts in new ways: it’s a choice to bottle your own beer or pickle your own vegetables.\u003c/p>\n\u003cp>\u003cstrong>BAB: Why a focus on female photographers?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>EH:\u003c/strong> In a perfect world, we wouldn’t have to think about gender, but if you look at who gets in art shows, who wins grants, who are the curators, jurors, art professors, deans of art schools -- across the board it's proportionately more men. The breakdown should be 50/50, but the big names are dudes. One of our goals is to showcase emerging artists and help people get their first show with an exciting launch. Christina Bohn, my co-curator and I picked images that we loved and would buy ourselves. We also wanted to represent certain themes: coffee culture, cocktail culture, food trucks, Asian food, Mexican food, nightlife.\u003c/p>\n\u003cp>\u003cstrong> Christina Bohn: \u003c/strong>It’s timely now since the Bay Area is so into food and hand-crafted cocktails. And we include a range of images from instagram photos to fine art.\u003c/p>\n\u003cp>\u003cstrong>BAB: How did you find the artists for this show?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CB:\u003c/strong> We have a roster of artists who we’ve worked with in the past, but they represent more fine art, mixed media and collage. Not so much photography. We like to tap into the well of emerging artists. So we hit the Internet hard, Google, Craig’s list. San Francisco is such a beautiful melting pot of people from all walks of life. We wanted to include different threads that make up the whole scene. We pride ourselves on being a launching platform, finding artists who have never had shows and giving them opportunity to get their work out there. We love to connect people. Sometimes we know of a hair salon or pizza place that needs art on their walls and we can match them up with someone from the community.\u003c/p>\n\u003cfigure id=\"attachment_61323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\" alt=\"photo by Molly DeCoudreaux - Bar Tartine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Molly DeCoudreaux - Bar Tartine\u003c/figcaption>\u003c/figure>\n\u003cp>Professional photographer \u003cstrong>Molly DeCoudreaux\u003c/strong> grew up in Oakland. \"What got me into loving food was the ten years I worked at Baywolf, moving from busser to waitress.\" DeCoudreaux enjoys showing food communities, cheese-makers and chefs at work in the kitchen as well as bringing focus to small upstart companies. \"I can relate to them because I’m scrappy too, I work hard, in a physically strenuous business.\"\u003c/p>\n\u003cp>As for being part of Femme Cartel's female-focused art show, she says, \"Most photographers are men, it’s a gendered profession. There's a lot of gear and electronics. Sometimes I go into a restaurant with all my bags of gear and some guy still says, 'Oh, are you here for the waitress position?' (And I’m 33!)\"\u003c/p>\n\u003cp>DeCoudreaux shoots striking, non-traditional portraits of drag queens, porn people as well as weddings. \"Weddings have a certain stress because they only do the ceremony once,\" she says. \"Food sits still – unless it’s a hollandaise sauce that breaks after 15 seconds.\"\u003c/p>\n\u003cp>She admits the hardest food to photograph is BBQ. \"It's just meat covered in sauce, it can look like a brown mush. You have to light it and garnish it so it isn’t just a plate of brown.\" She doesn't usually work with a food stylist, relying instead on chefs who plate their food artistically. \"I like collaborating, being in the kitchen, trying to stay unobtrusive. I like to show real people doing their work.\" Instead of a perfect peach tart, for example, DeCoudreaux would prefer something a little lopsided. “It doesn’t have to be perfect to be beautiful,” she says.\u003c/p>\n\u003cfigure id=\"attachment_60744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\">\u003cimg class=\"size-full wp-image-60744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\" alt=\"photo by Andria Lo - condiments at Chinese restaurant\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Andria Lo - condiments at Chinese restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Andria Lo, \u003c/strong>documentary and editorial photographer and\u003cstrong> \u003c/strong>photo director for Hyphen Magazine, grew up in Anchorage, Alaska, where, she says, \"There weren’t a lot of Chinese people. We ate Mom’s Chinese cooking at home and didn't go out to eat at Anchorage's Chinese restaurants.\" When Lo and her family moved to Southern California's San Gabriel Valley, she experienced culture shock at the plethora of Chinese restaurants.\u003c/p>\n\u003cp>Lo caught the photography bug as an art student at UC Berkeley. \"It was the magic and camaraderie of the darkroom,\" she says, \"where people are working individually and collectively at same time.\"\u003c/p>\n\u003cp>Although professionally, she photographs products, portraits, weddings and other subjects, Lo says, \"food photography is one of my passions. You get a finger on the pulse of what’s going on in the city. I especially like shooting the great energy at food events -- like \u003ca href=\"http://foragesf.com/about/\">ForageSF\u003c/a> dinners -- it’s a challenge to capture the excitement in the air.\"\u003c/p>\n\u003cp>One of the hardest places to shoot, Lo explains, is in professional kitchens. \"While the dining room may be gorgeous, the fluorescent lighting, stainless steel counters and dirty dish racks present a challenge. I have so much respect for chefs. I’m visually stunned by the plating they come up with. My favorite perk is getting to eat their dishes. It's an impetus to work fast, so that the food is still hot.\"\u003c/p>\n\u003cfigure id=\"attachment_61324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\" alt=\"photo by Anna Vignet\" width=\"1000\" height=\"652\" class=\"size-full wp-image-61324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Anna Vignet\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anna Vignet\u003c/strong>: \"There's a huge variety of world flavors in only a handful of miles in the city. I love trying food from different countries with friends and learning about a country's food and culture.\"\u003c/p>\n\u003cfigure id=\"attachment_60747\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\">\u003cimg class=\"size-full wp-image-60747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\" alt=\"photo by Gennesis Gastilo\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Gennesis Gastilo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gennesis Gastilo: \"\u003c/strong>Mother Cerveza is a love for the art of mixology and as in imbibing, a love for the people with whom you share your drinks. In the spirit of an intensely diverse and welcoming community, Femme Cartel’s show in San Francisco has at the heart of it: Love is indeed a miscible thing. (Peace begins with a beer).\"\u003c/p>\n\u003cfigure id=\"attachment_61322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\" alt=\"photo by Aleksey Bochkovsky\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-61322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Aleksey Bochkovsky\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Aleksey Bochkovsky: \"\u003c/strong>I've always fed off the energy from streets in big cultural cities. I need to be around people to steal moments of interaction and real feelings, however subtle. Food is a social experience and street food, in particular, interests me for its bouquet of demographic gatherings.\"\u003c/p>\n\u003cfigure id=\"attachment_60748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\">\u003cimg class=\"size-full wp-image-60748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\" alt=\"photo by Sarah Deragon\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Sarah Deragon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sarah Deragon\u003c/strong>: \"One of the reasons I adore San Francisco is because of the dynamic foodie/bar culture. Femme Cartel continues to make history with their unique curatorial projects. I'm elated to be part of this show.\"\u003c/p>\n\u003cfigure id=\"attachment_60749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\">\u003cimg class=\"size-full wp-image-60749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\" alt=\"photo by Flee Kieselhorst\" width=\"1000\" height=\"684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Flee Kieselhorst\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Flee Kieselhorst\u003c/strong>: \"I am a professional freelance portrait and event photographer and the key to my heart is food. When Femme Cartel (my favorite lady positive art organization) announced the call for entries for \"Sip.Savor.Share!\" I thought “Yes! An excuse to EAT!” My work in this show represents a few consecutive Fridays walking around San Francisco, meeting and shooting new folks, and of course...eating too much!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nFoodie Photography Show runs May 9-26\u003cbr>\nOpening reception May 9, 6-9 pm, food provided by \u003ca href=\"http://www.pachamamacookery.com/index/\">Pachamama Cookery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll-Up Gallery\u003c/a>\u003cbr>\n161 Erie Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FemmeCartel\">@FemmeCartel\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FEMMECARTEL?fref=ts\">Femme Cartel\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How A Distillery Ages Bourbon In Days, Not Years",
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"content": "\u003cfigure id=\"attachment_61239\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey_wide-76ccc608c063b886118fca73b7c9b87e004d5ab2-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey_wide-76ccc608c063b886118fca73b7c9b87e004d5ab2-s40.jpg\" alt=\"A bottle of Cleveland Whiskey's bourbon sits on a shelf with empty bottles at the company's distillery. Photo: David Kidd\" width=\"1120\" height=\"628\" class=\"size-full wp-image-61239\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of Cleveland Whiskey's bourbon sits on a shelf with empty bottles at the company's distillery. Photo: David Kidd\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180661986/how-a-distillery-ages-bourbon-in-days-not-years\">The Salt from NPR Food\u003c/a> (05/03/13)\u003c/p>\n\u003cp>When it comes to bourbon, Tom Lix doesn't believe in age discrimination. Most bourbons might age in the barrel for eight to 12 years or more, but Lix figures his are ready to drink in less than a week.\u003c/p>\n\u003cp>Lix makes \u003ca href=\"http://www.clevelandwhiskey.com/\">Cleveland Whiskey\u003c/a>, a new brand of bourbon that exemplifies two major trends in American whiskey-making today: the desire to speed up the process and the effort to establish a local identity.\u003c/p>\n\u003cp>His distillery is located far from the rolling hills of Kentucky; it occupies a large, ground floor space in a state-owned \u003ca href=\"http://www.manufacturingsuccess.org/\">manufacturing incubator\u003c/a> in Cleveland that's also home to a couple dozen other companies that make things such as artificial bones. Lix has taken advantage of his mechanical-engineer neighbors to work on the custom machinery that makes his quick-aging product possible.\u003c/p>\n\u003cp>Bourbon is typically aged over a period of time in which fluctuating temperatures throughout the day move distilled liquor in and out of the pores of oak barrels. Lix uses pressure to speed this up. He pours distillate into a stainless steel vat and throws cut-up pieces of barrel in after it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He wouldn't let me see his machinery — \"intellectual property,\" he says — but it sounded something like an overloaded washing machine during the spin cycle. Each beat, Lix says, is roughly the equivalent of 24 hours in a stationary barrel. The agitation squeezes the wood like a sponge and the \"aging\" of each batch is done within a \u003ca href=\"http://dramgoodtime.com/2013/03/07/cleveland-whiskey-breaking-tradition-for-innovation/\">few days\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_61238\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey25-a5322908330adbb430ca816b8729d154b0f10d94-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey25-a5322908330adbb430ca816b8729d154b0f10d94-s3.jpg\" alt=\"Cleveland Whiskey founder Tom Lix learned to make spirits when he was in the Navy. Photo: David Kidd\" width=\"250\" class=\"size-full wp-image-61238\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cleveland Whiskey founder Tom Lix learned to make spirits when he was in the Navy. \u003cbr>Photo: David Kidd\u003c/figcaption>\u003c/figure>\n\u003cp>Lix is not the only small distiller seeking to cut the maturation process back as much as possible. Many are using smaller barrels, which work faster but end up costing more. \u003ca href=\"http://www.tuthilltown.com/\">Tuthilltown Spirits\u003c/a>, in Gardiner, N.Y., blasts music through stereo speakers in order to get the barrels vibrating.\u003c/p>\n\u003cp>\"Small distillers are always looking for ways to get their product to market fast,\" says Frank Coleman, senior vice president of the \u003ca href=\"http://www.discus.org/\">Distilled Spirits Council of the United States\u003c/a>, who notes that the number of small distillers has doubled over the last three years. \"There's definitely a gold-rush mentality right now.\"\u003c/p>\n\u003cp>No wonder. Sales of bourbon have increased by 69 percent over the past decade, Coleman says, while sales of so-called super-premium brands have quintupled. Exports of whiskey, especially bourbon, have \u003ca href=\"http://www.bizjournals.com/louisville/blog/2013/04/kentucky-bourbon-advancing-globally.html\">grown exponentially\u003c/a>.\u003c/p>\n\u003cp>That's the market Lix entered into in March, with the release of his first batch of Cleveland Whiskey. Lix, who learned to make spirits during his Navy days, formerly owned \u003ca href=\"http://www2.publicinteractive.com/\">Public Interactive\u003c/a>, which makes Web applications for public radio stations. (I didn't know about this connection before meeting him for this story.)\u003c/p>\n\u003cp>He let me compare a few sips of his product alongside \u003ca href=\"http://www.knobcreek.com/\">Knob Creek\u003c/a>, which is the brand we favor in our house for making \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/06/18/cocktail-recipe-bourbon-sidecar-for-two/\">sidecars\u003c/a>. I should say that I don't drink bourbon straight and rarely drink whiskey that isn't Irish. To me, Lix's mix tasted better than the Knob Creek, with less burn and less of an alcohol aftertaste.\u003c/p>\n\u003cp>Not everyone's a fan. Matt Wunderle, a whiskey aficionado from Cleveland who now lives in Columbus, calls it \"a disgustingly dark bourbon\" and likens it to paint thinner.\u003c/p>\n\u003cp>\"It smells like a wood shop,\" Wunderle says. \"It's hard to describe how bad it is.\"\u003c/p>\n\u003cp>\u003ca href=\"http://whiskeyobsessive.blogspot.com/2013/04/elijah-craig-12-versus-18-effects-of.html?utm_source=feedly\">You can't fool Mother Nature\u003c/a>, say the traditionalists. But the collective wisdom of crowds is what matters in sales. Lix sells out of his run of 1,000 bottles a week, which retails for about $35 a bottle. He intends to double production this month. \"It's not nearly enough,\" he says.\u003c/p>\n\u003cp>Sam McNulty, who owns a \u003ca href=\"http://www.cleveland.com/dining/index.ssf/2012/04/market_garden_brewerys_sam_mcn.html\">half-dozen restaurants\u003c/a> in Cleveland, says one or two of his bars will be sold out of Cleveland Whiskey at any given time. \"They're definitely coming back for seconds,\" he says. \"A lot of the traditionalists, quite frankly, are afraid of what Tom is doing because it's a very disruptive technology.\"\u003c/p>\n\u003cp>If Lix's methods are novel, his branding is in keeping with a larger trend. The habit some people have picked up of asking for local beers is starting to catch on with spirits.\u003c/p>\n\u003cp>Lix says he test-marketed the Cleveland name in cities as distant as Boston and Dallas and got a good reception, but it resonates best among the \u003ca href=\"https://twitter.com/galikam/status/328305034209157120\">proud locals\u003c/a>.\u003c/p>\n\u003cp>\"I always wonder what the sales are like in Pittsburgh,\" says Chris Wilson, manager of a local outpost of an Ohio chain of taverns called \u003ca href=\"http://www.winkinglizard.com/\">Winking Lizard\u003c/a>. \"If they came up with a whiskey called Pittsburgh, I sure as hell wouldn't try it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180661986/how-a-distillery-ages-bourbon-in-days-not-years\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61239\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey_wide-76ccc608c063b886118fca73b7c9b87e004d5ab2-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey_wide-76ccc608c063b886118fca73b7c9b87e004d5ab2-s40.jpg\" alt=\"A bottle of Cleveland Whiskey's bourbon sits on a shelf with empty bottles at the company's distillery. Photo: David Kidd\" width=\"1120\" height=\"628\" class=\"size-full wp-image-61239\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of Cleveland Whiskey's bourbon sits on a shelf with empty bottles at the company's distillery. Photo: David Kidd\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180661986/how-a-distillery-ages-bourbon-in-days-not-years\">The Salt from NPR Food\u003c/a> (05/03/13)\u003c/p>\n\u003cp>When it comes to bourbon, Tom Lix doesn't believe in age discrimination. Most bourbons might age in the barrel for eight to 12 years or more, but Lix figures his are ready to drink in less than a week.\u003c/p>\n\u003cp>Lix makes \u003ca href=\"http://www.clevelandwhiskey.com/\">Cleveland Whiskey\u003c/a>, a new brand of bourbon that exemplifies two major trends in American whiskey-making today: the desire to speed up the process and the effort to establish a local identity.\u003c/p>\n\u003cp>His distillery is located far from the rolling hills of Kentucky; it occupies a large, ground floor space in a state-owned \u003ca href=\"http://www.manufacturingsuccess.org/\">manufacturing incubator\u003c/a> in Cleveland that's also home to a couple dozen other companies that make things such as artificial bones. Lix has taken advantage of his mechanical-engineer neighbors to work on the custom machinery that makes his quick-aging product possible.\u003c/p>\n\u003cp>Bourbon is typically aged over a period of time in which fluctuating temperatures throughout the day move distilled liquor in and out of the pores of oak barrels. Lix uses pressure to speed this up. He pours distillate into a stainless steel vat and throws cut-up pieces of barrel in after it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He wouldn't let me see his machinery — \"intellectual property,\" he says — but it sounded something like an overloaded washing machine during the spin cycle. Each beat, Lix says, is roughly the equivalent of 24 hours in a stationary barrel. The agitation squeezes the wood like a sponge and the \"aging\" of each batch is done within a \u003ca href=\"http://dramgoodtime.com/2013/03/07/cleveland-whiskey-breaking-tradition-for-innovation/\">few days\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_61238\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey25-a5322908330adbb430ca816b8729d154b0f10d94-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey25-a5322908330adbb430ca816b8729d154b0f10d94-s3.jpg\" alt=\"Cleveland Whiskey founder Tom Lix learned to make spirits when he was in the Navy. Photo: David Kidd\" width=\"250\" class=\"size-full wp-image-61238\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cleveland Whiskey founder Tom Lix learned to make spirits when he was in the Navy. \u003cbr>Photo: David Kidd\u003c/figcaption>\u003c/figure>\n\u003cp>Lix is not the only small distiller seeking to cut the maturation process back as much as possible. Many are using smaller barrels, which work faster but end up costing more. \u003ca href=\"http://www.tuthilltown.com/\">Tuthilltown Spirits\u003c/a>, in Gardiner, N.Y., blasts music through stereo speakers in order to get the barrels vibrating.\u003c/p>\n\u003cp>\"Small distillers are always looking for ways to get their product to market fast,\" says Frank Coleman, senior vice president of the \u003ca href=\"http://www.discus.org/\">Distilled Spirits Council of the United States\u003c/a>, who notes that the number of small distillers has doubled over the last three years. \"There's definitely a gold-rush mentality right now.\"\u003c/p>\n\u003cp>No wonder. Sales of bourbon have increased by 69 percent over the past decade, Coleman says, while sales of so-called super-premium brands have quintupled. Exports of whiskey, especially bourbon, have \u003ca href=\"http://www.bizjournals.com/louisville/blog/2013/04/kentucky-bourbon-advancing-globally.html\">grown exponentially\u003c/a>.\u003c/p>\n\u003cp>That's the market Lix entered into in March, with the release of his first batch of Cleveland Whiskey. Lix, who learned to make spirits during his Navy days, formerly owned \u003ca href=\"http://www2.publicinteractive.com/\">Public Interactive\u003c/a>, which makes Web applications for public radio stations. (I didn't know about this connection before meeting him for this story.)\u003c/p>\n\u003cp>He let me compare a few sips of his product alongside \u003ca href=\"http://www.knobcreek.com/\">Knob Creek\u003c/a>, which is the brand we favor in our house for making \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/06/18/cocktail-recipe-bourbon-sidecar-for-two/\">sidecars\u003c/a>. I should say that I don't drink bourbon straight and rarely drink whiskey that isn't Irish. To me, Lix's mix tasted better than the Knob Creek, with less burn and less of an alcohol aftertaste.\u003c/p>\n\u003cp>Not everyone's a fan. Matt Wunderle, a whiskey aficionado from Cleveland who now lives in Columbus, calls it \"a disgustingly dark bourbon\" and likens it to paint thinner.\u003c/p>\n\u003cp>\"It smells like a wood shop,\" Wunderle says. \"It's hard to describe how bad it is.\"\u003c/p>\n\u003cp>\u003ca href=\"http://whiskeyobsessive.blogspot.com/2013/04/elijah-craig-12-versus-18-effects-of.html?utm_source=feedly\">You can't fool Mother Nature\u003c/a>, say the traditionalists. But the collective wisdom of crowds is what matters in sales. Lix sells out of his run of 1,000 bottles a week, which retails for about $35 a bottle. He intends to double production this month. \"It's not nearly enough,\" he says.\u003c/p>\n\u003cp>Sam McNulty, who owns a \u003ca href=\"http://www.cleveland.com/dining/index.ssf/2012/04/market_garden_brewerys_sam_mcn.html\">half-dozen restaurants\u003c/a> in Cleveland, says one or two of his bars will be sold out of Cleveland Whiskey at any given time. \"They're definitely coming back for seconds,\" he says. \"A lot of the traditionalists, quite frankly, are afraid of what Tom is doing because it's a very disruptive technology.\"\u003c/p>\n\u003cp>If Lix's methods are novel, his branding is in keeping with a larger trend. The habit some people have picked up of asking for local beers is starting to catch on with spirits.\u003c/p>\n\u003cp>Lix says he test-marketed the Cleveland name in cities as distant as Boston and Dallas and got a good reception, but it resonates best among the \u003ca href=\"https://twitter.com/galikam/status/328305034209157120\">proud locals\u003c/a>.\u003c/p>\n\u003cp>\"I always wonder what the sales are like in Pittsburgh,\" says Chris Wilson, manager of a local outpost of an Ohio chain of taverns called \u003ca href=\"http://www.winkinglizard.com/\">Winking Lizard\u003c/a>. \"If they came up with a whiskey called Pittsburgh, I sure as hell wouldn't try it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180661986/how-a-distillery-ages-bourbon-in-days-not-years\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177644483/study-finds-no-harm-in-occasional-drink-during-pregnancy\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cfigure id=\"attachment_60249\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking-290x217.jpg\" alt=\"A pregnant woman holds a glass of wine. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-60249\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pregnant woman holds a glass of wine.\u003cbr> Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is the occasional glass of wine or beer OK for moms-to-be?\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1471-0528.12246/abstract\">study\u003c/a> published in \u003cem>BJOG: An International Journal of Obstetrics and Gynaecology\u003c/em>, there doesn't seem to be any measurable risk.\u003c/p>\n\u003cp>The study found that drinking up to two alcoholic beverages per week during pregnancy is not linked to developmental problems in children. But even the study's authors caution that abstaining from alcohol is still best for mothers-to-be.\u003c/p>\n\u003cp>The research was done at the University College London, using data collected as part of the Millennium Cohort Study. The researchers looked at about 10,000 children born in the U.K. between 2000 and 2001. When the children were 7 years old, they were given math, reading and spatial skills tests. And parents completed questionnaires about the children's emotional and social development.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers found that children born to women who consumed a little alcohol during pregnancy had higher test scores on some tests compared with children of nondrinkers. But the researchers conclude that most of these differences were too small to be statistically significant.\u003c/p>\n\u003cp>\"While we have followed these children for the first seven years of their lives, further research is needed to detect whether any adverse effects of low levels of alcohol consumption in pregnancy emerge later in childhood,\" professor \u003ca href=\"http://www.ucl.ac.uk/ucl-iris-project/iris/staffprofile.php?ref=YKELL78\">Yvonne Kelly\u003c/a>, of the International Centre for Lifecourse Studies (\u003ca href=\"http://www.ucl.ac.uk/icls\">ICLS)\u003c/a> at University College London, and co-author of the study, said in a statement released by the journal.\u003c/p>\n\u003cp>The Department of Health in the U.K. recommends that pregnant women avoid alcohol altogether. But if moms-to-be do choose to drink, the government's advice is \"to not have more than one to two units of alcohol once or twice a week, and not to get drunk,\" according to \u003ca href=\"http://www.nhs.uk/chq/Pages/2270.aspx?CategoryID=54#close\">this\u003c/a> U.K. government site. Under the British government's definition, a small 4-ounce glass of wine is about one-and-a-half units.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Experts on fetal alcohol syndrome in the U.S. aren't so convinced by the new findings. \"Failure to see an effect doesn't mean that there isn't one, or that drinking in pregnancy is safe,\" says \u003ca href=\"http://www.med.wayne.edu/prb/fellowship_faculty_sokol.htm\">Dr. Robert Sokol\u003c/a>, director of the C.S. Mott Center for Human Growth and Development at Wayne State University, in an email to The Salt. He explains that the ability to detect effects of low levels of alcohol exposure depends largely on what's measured.\u003c/p>\n\u003cp>Another shortcoming of the study is that people tend to under-report alcohol consumption when they're questioned about it, says \u003ca href=\"http://www.einstein.yu.edu/faculty/10126/david-garry/\">Dr. David Garry\u003c/a> of the Albert Einstein College of Medicine at Yeshiva University. And in this study, women weren't asked to recall how much alcohol they drank until their child was 9 months old, so memories may not have been so clear. It's \"not a convincing study,\" says Garry.\u003c/p>\n\u003cp>\"If a woman has had some drinks in pregnancy, I would reassure her that the [child's] development is likely to be normal,\" writes Garry in an email to The Salt. But overall, he says, drinking does pose a risk and should be avoided during pregnancy.\u003c/p>\n\u003cp>Robert Sokol agrees. \"It's still the case that it's safest not to drink during pregnancy,\" Sokol says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The study looked at about 10,000 British children born at the turn of this century and found no developmental problems among those whose mothers drank moderately during pregnancy. But even the study's authors caution that abstaining from alcohol is still best for mothers-to-be.\u003cstrong>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177644483/study-finds-no-harm-in-occasional-drink-during-pregnancy\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cfigure id=\"attachment_60249\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking-290x217.jpg\" alt=\"A pregnant woman holds a glass of wine. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-60249\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pregnant woman holds a glass of wine.\u003cbr> Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is the occasional glass of wine or beer OK for moms-to-be?\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1471-0528.12246/abstract\">study\u003c/a> published in \u003cem>BJOG: An International Journal of Obstetrics and Gynaecology\u003c/em>, there doesn't seem to be any measurable risk.\u003c/p>\n\u003cp>The study found that drinking up to two alcoholic beverages per week during pregnancy is not linked to developmental problems in children. But even the study's authors caution that abstaining from alcohol is still best for mothers-to-be.\u003c/p>\n\u003cp>The research was done at the University College London, using data collected as part of the Millennium Cohort Study. The researchers looked at about 10,000 children born in the U.K. between 2000 and 2001. When the children were 7 years old, they were given math, reading and spatial skills tests. And parents completed questionnaires about the children's emotional and social development.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers found that children born to women who consumed a little alcohol during pregnancy had higher test scores on some tests compared with children of nondrinkers. But the researchers conclude that most of these differences were too small to be statistically significant.\u003c/p>\n\u003cp>\"While we have followed these children for the first seven years of their lives, further research is needed to detect whether any adverse effects of low levels of alcohol consumption in pregnancy emerge later in childhood,\" professor \u003ca href=\"http://www.ucl.ac.uk/ucl-iris-project/iris/staffprofile.php?ref=YKELL78\">Yvonne Kelly\u003c/a>, of the International Centre for Lifecourse Studies (\u003ca href=\"http://www.ucl.ac.uk/icls\">ICLS)\u003c/a> at University College London, and co-author of the study, said in a statement released by the journal.\u003c/p>\n\u003cp>The Department of Health in the U.K. recommends that pregnant women avoid alcohol altogether. But if moms-to-be do choose to drink, the government's advice is \"to not have more than one to two units of alcohol once or twice a week, and not to get drunk,\" according to \u003ca href=\"http://www.nhs.uk/chq/Pages/2270.aspx?CategoryID=54#close\">this\u003c/a> U.K. government site. Under the British government's definition, a small 4-ounce glass of wine is about one-and-a-half units.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Experts on fetal alcohol syndrome in the U.S. aren't so convinced by the new findings. \"Failure to see an effect doesn't mean that there isn't one, or that drinking in pregnancy is safe,\" says \u003ca href=\"http://www.med.wayne.edu/prb/fellowship_faculty_sokol.htm\">Dr. Robert Sokol\u003c/a>, director of the C.S. Mott Center for Human Growth and Development at Wayne State University, in an email to The Salt. He explains that the ability to detect effects of low levels of alcohol exposure depends largely on what's measured.\u003c/p>\n\u003cp>Another shortcoming of the study is that people tend to under-report alcohol consumption when they're questioned about it, says \u003ca href=\"http://www.einstein.yu.edu/faculty/10126/david-garry/\">Dr. David Garry\u003c/a> of the Albert Einstein College of Medicine at Yeshiva University. And in this study, women weren't asked to recall how much alcohol they drank until their child was 9 months old, so memories may not have been so clear. It's \"not a convincing study,\" says Garry.\u003c/p>\n\u003cp>\"If a woman has had some drinks in pregnancy, I would reassure her that the [child's] development is likely to be normal,\" writes Garry in an email to The Salt. But overall, he says, drinking does pose a risk and should be avoided during pregnancy.\u003c/p>\n\u003cp>Robert Sokol agrees. \"It's still the case that it's safest not to drink during pregnancy,\" Sokol says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Science In A Scoop: Making Liquid Nitrogen Ice Cream",
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"content": "\u003cfigure id=\"attachment_60199\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream-1024x575.jpg\" alt=\"The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-60199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177614580/science-in-a-scoop-making-liquid-nitrogen-ice-cream\">The Salt at NPR Food\u003c/a> (4/17/13)\u003c/p>\n\u003cp>Robyn Sue Fisher's ice cream shop, \u003ca href=\"http://smittenicecream.com/home/Home.html\">Smitten\u003c/a>, in San Francisco's Hayes Valley, may at moments resemble a high school chemistry lab, but that's because Fisher uses liquid nitrogen to freeze her product.\u003c/p>\n\u003cp>Nitrogen is \"a natural element,\" she notes. \"It's all around us.\"\u003c/p>\n\u003cp>What makes it essential to Smitten is the ability to make ice cream fresh to order. You walk up and ask for a chocolate, or a blood orange with pistachio. The liquid nitrogen freezes the ingredients together, and your cup or cone is ready about a minute later.\u003c/p>\n\u003cp>Each serving is made from only a few ingredients — including none of the gums, egg yolks or other emulsifiers normally needed to keep ice cream frozen on its months-long journey from manufacturer to distributor to store to your home freezer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The mint chip, for example, contains just organic cream and milk, mint and a dash of salt. The first lick is like biting into a mint leaf.\u003c/p>\n\u003cp>\"This is the best ice cream I ever had,\" says my son, who is only 7 but already an experienced ice cream taster, as he spoons his way through an order of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_60198\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen-217x290.jpg\" alt=\"The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner. Photo: Alan Greenblatt/NPR\" width=\"217\" height=\"290\" class=\"size-medium wp-image-60198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner.\u003cbr>Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He's not alone in his opinion. At the end of a recent Saturday afternoon that was sunny but not particularly warm, there was a steady line of people eager to order at Smitten, which is located in a repurposed shipping container.\u003c/p>\n\u003cp>Smitten charges a buck an ounce, but a small amount of the ice cream is rich enough to satisfy.\u003c/p>\n\u003cp>\"Knowing there are only a few ingredients makes me feel like I can indulge,\" says customer Claire Kensington, the founder of a food, fashion and sex \u003ca href=\"http://www.the3fs.com/\">website\u003c/a>, who'd returned two days after her last serving for some more mint chip.\u003c/p>\n\u003cp>Of course, there's \u003ca href=\"http://www.polsci.wvu.edu/Henry/Icecream/Icecream.html\">nothing new\u003c/a> about making ice cream with liquid nitrogen. In fact, cooking with the stuff has become so trendy lately that \u003cem>Wired \u003c/em>felt inspired to put together this \u003ca href=\"http://www.wired.co.uk/magazine/archive/2012/02/how-to/cook-with-liquid-nitrogen\">how-to guide\u003c/a>. (As we reported last year, sometimes these culinary experiments can go \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636324/liquid-nitrogen-cocktails-smoking-hot-trend-or-unnecessary-risk\">dangerously wrong\u003c/a>.)\u003c/p>\n\u003cp>At New York's \u003ca href=\"http://elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>, guests brought back to the kitchen after dinner are treated to an apple-and-brandy cocktail topped with a frozen dome of foam fashioned with liquid nitrogen.\u003c/p>\n\u003cp>\"It gives us the opportunity to do a little performance before the guests that's really easy and quick, and at the same time entertaining,\" says Angela Pinkerton, the restaurant's head pastry chef. \"Liquid nitrogen is fun to watch, and everyone's curious about it. It looks cool.\"\u003c/p>\n\u003cp>It does look (and feel) cool when clouds of vapors come pouring out of the metal containers where the ice cream's stirring at Smitten. Fisher started serving ice cream out of a kid's red wagon back in 2009. She spent years developing a patented machine that keeps her ingredients churning in a safe, controlled environment. She goes into the techie details in this video:\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=e52fXpS9YCY]\u003c/p>\n\u003cp>The stirring, along with the minus 321 F temperature of the liquid nitrogen, keeps ice crystals from forming and is responsible for Smitten's smooth texture, which my son likens to a cross between standard-issue ice cream and whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Because it is a different texture than any other ice cream,\" says Kensington, \"it feels like a new experience, like a new treat.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The days of made-to-order ice cream are far from over in San Francisco. A small shop that operates out of an old shipping container uses liquid nitrogen to freeze ingredients together in about a minute for an ultra-fresh, ultra-smooth treat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60199\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream-1024x575.jpg\" alt=\"The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-60199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177614580/science-in-a-scoop-making-liquid-nitrogen-ice-cream\">The Salt at NPR Food\u003c/a> (4/17/13)\u003c/p>\n\u003cp>Robyn Sue Fisher's ice cream shop, \u003ca href=\"http://smittenicecream.com/home/Home.html\">Smitten\u003c/a>, in San Francisco's Hayes Valley, may at moments resemble a high school chemistry lab, but that's because Fisher uses liquid nitrogen to freeze her product.\u003c/p>\n\u003cp>Nitrogen is \"a natural element,\" she notes. \"It's all around us.\"\u003c/p>\n\u003cp>What makes it essential to Smitten is the ability to make ice cream fresh to order. You walk up and ask for a chocolate, or a blood orange with pistachio. The liquid nitrogen freezes the ingredients together, and your cup or cone is ready about a minute later.\u003c/p>\n\u003cp>Each serving is made from only a few ingredients — including none of the gums, egg yolks or other emulsifiers normally needed to keep ice cream frozen on its months-long journey from manufacturer to distributor to store to your home freezer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The mint chip, for example, contains just organic cream and milk, mint and a dash of salt. The first lick is like biting into a mint leaf.\u003c/p>\n\u003cp>\"This is the best ice cream I ever had,\" says my son, who is only 7 but already an experienced ice cream taster, as he spoons his way through an order of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_60198\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen-217x290.jpg\" alt=\"The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner. Photo: Alan Greenblatt/NPR\" width=\"217\" height=\"290\" class=\"size-medium wp-image-60198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner.\u003cbr>Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He's not alone in his opinion. At the end of a recent Saturday afternoon that was sunny but not particularly warm, there was a steady line of people eager to order at Smitten, which is located in a repurposed shipping container.\u003c/p>\n\u003cp>Smitten charges a buck an ounce, but a small amount of the ice cream is rich enough to satisfy.\u003c/p>\n\u003cp>\"Knowing there are only a few ingredients makes me feel like I can indulge,\" says customer Claire Kensington, the founder of a food, fashion and sex \u003ca href=\"http://www.the3fs.com/\">website\u003c/a>, who'd returned two days after her last serving for some more mint chip.\u003c/p>\n\u003cp>Of course, there's \u003ca href=\"http://www.polsci.wvu.edu/Henry/Icecream/Icecream.html\">nothing new\u003c/a> about making ice cream with liquid nitrogen. In fact, cooking with the stuff has become so trendy lately that \u003cem>Wired \u003c/em>felt inspired to put together this \u003ca href=\"http://www.wired.co.uk/magazine/archive/2012/02/how-to/cook-with-liquid-nitrogen\">how-to guide\u003c/a>. (As we reported last year, sometimes these culinary experiments can go \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636324/liquid-nitrogen-cocktails-smoking-hot-trend-or-unnecessary-risk\">dangerously wrong\u003c/a>.)\u003c/p>\n\u003cp>At New York's \u003ca href=\"http://elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>, guests brought back to the kitchen after dinner are treated to an apple-and-brandy cocktail topped with a frozen dome of foam fashioned with liquid nitrogen.\u003c/p>\n\u003cp>\"It gives us the opportunity to do a little performance before the guests that's really easy and quick, and at the same time entertaining,\" says Angela Pinkerton, the restaurant's head pastry chef. \"Liquid nitrogen is fun to watch, and everyone's curious about it. It looks cool.\"\u003c/p>\n\u003cp>It does look (and feel) cool when clouds of vapors come pouring out of the metal containers where the ice cream's stirring at Smitten. Fisher started serving ice cream out of a kid's red wagon back in 2009. She spent years developing a patented machine that keeps her ingredients churning in a safe, controlled environment. She goes into the techie details in this video:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/e52fXpS9YCY'\n title='//www.youtube.com/embed/e52fXpS9YCY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The stirring, along with the minus 321 F temperature of the liquid nitrogen, keeps ice crystals from forming and is responsible for Smitten's smooth texture, which my son likens to a cross between standard-issue ice cream and whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Because it is a different texture than any other ice cream,\" says Kensington, \"it feels like a new experience, like a new treat.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Wonderful World Of Whisky Art",
"title": "The Wonderful World Of Whisky Art",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58954\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\" alt=\"Macallan - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macallan - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174637393/the-wonderful-world-of-whisky-art\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Ernie Button was putting a Scotch glass left out overnight into the dishwasher when he noticed something — a white, chalky film on the bottom of the glass. He held it up to the light and, upon closer inspection, could see a series of fine, lacy lines running along the inside of the glass.\u003c/p>\n\u003cp>As a hobbyist photographer whose \u003ca href=\"http://erniebutton.com/\">work\u003c/a> often focuses on showcasing the beauty of everyday objects, Button was intrigued by this discovery. \"Wow, there's something to that,\" he recalls thinking.\u003c/p>\n\u003cp>And thus was born \u003cem>Vanishing Spirits: The Dried Remains of Single Malt Scotch\u003c/em>, an ongoing \u003ca href=\"http://erniebutton.com/?portfolio=vanishing-spirits-the-dried-remains-of-singlemalt-scotch\">photographic project\u003c/a> Button has created to highlight the beautiful but often overlooked science of how liquids dry.\u003c/p>\n\u003cp>After first noticing the patterns left behind in his glass, Button began experimenting with other Scotch residues, shining different colored lights on them and photographing them up close. The results were strangely beautiful. \"A little celestial, or extraterrestrial, almost,\" says Button.\u003c/p>\n\u003cfigure id=\"attachment_58953\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\" alt=\"Aberlour - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aberlour - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>That was six years ago. Since then, Button, who lives in Phoenix, Ariz., has captured upward of 75 photographs of whisky residues that he considers good enough to share with the public.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some of his images will even be making their way over to Scotland in May for an exhibition at the \u003ca href=\"http://www.theislayfestival.co.uk/index.php\">Islay Festival of Music and Malt\u003c/a>.\u003c/p>\n\u003cp>And Button doesn't plan on stopping anytime soon. \"I'm trying to let the work just kind of grow organically and see where it takes me,\" he says.\u003c/p>\n\u003cp>He recently started experimenting with manipulating the whisky as it dries — moving the liquid around to create different deposit patterns.\u003c/p>\n\u003cp>He has also begun to wonder about the science behind his images. \"I find them fascinating in a weird kind of way,\" he says. \"I think it's a perfect blend between science and creativity.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.princeton.edu/mae/people/faculty/stone/\">Howard Stone\u003c/a>, head researcher at Princeton University's Complex Fluids Group, the rings and waves seen in Button's images are probably the result of particles that are left behind once the alcohol has evaporated.\u003c/p>\n\u003cp>These particles, which give the liquor its flavor and color, are present in \"very, very small quantities,\" says Stone, and can create an \"imprint of what the [whisky] was doing when it was trying to evaporate.\"\u003c/p>\n\u003cp>Research has \u003ca href=\"Surface%20Morphology%20of%20Drying%20Latex%20Films:%20Multiple%20Ring%20Formation\">shown\u003c/a> that aqueous films tend to form ringlike patterns as they dry. This is because evaporation occurs more quickly at the edges of a liquid, thus drawing particles in the liquid outward.\u003c/p>\n\u003cp>Inspired by Button's artwork, Stone is now conducting research with two of his postdocs, Ian Jacobi and Eujin Um, to further investigate the properties of dried whisky residues. In particular, they are looking into why different types of whisky produce subtly different patterns.\u003c/p>\n\u003cp>Button has noticed this as well — that using different types of whisky makes a difference. \"It seems like the Scotches that are more inland, like a Glenlivet ... tend to produce finer lines,\" he says.\u003c/p>\n\u003cp>But even as he tries to better understand how these patterns are formed, Button never loses sight of why he felt compelled to photograph them in the first place.\u003c/p>\n\u003cp>\"I'm a big admirer of finding the beauty in the normal or the sometimes overlooked,\" he says. \"Take time and observe. ... There's a lot of beauty out there, if you just look.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918-190x133.jpg\" alt=\"Glenfiddich\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58947\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5-190x133.jpg\" alt=\"Clynelish\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58946\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c-190x133.jpg\" alt=\"Balvenie Double\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58945\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9-190x133.jpg\" alt=\"Aberlour Abunadh\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116-190x133.jpg\" alt=\"Aberlour\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989-190x133.jpg\" alt=\"Dalwhinnie\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58942\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Images Courtesy of Ernie Button\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Photographer Ernie Button has been taking pictures of the dried residues left in empty whisky glasses for six years. The resulting images are compellingly abstract, and maybe just a little bit otherworldly.",
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"description": "Photographer Ernie Button has been taking pictures of the dried residues left in empty whisky glasses for six years. The resulting images are compellingly abstract, and maybe just a little bit otherworldly.",
"title": "The Wonderful World Of Whisky Art | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58954\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\" alt=\"Macallan - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macallan - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174637393/the-wonderful-world-of-whisky-art\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Ernie Button was putting a Scotch glass left out overnight into the dishwasher when he noticed something — a white, chalky film on the bottom of the glass. He held it up to the light and, upon closer inspection, could see a series of fine, lacy lines running along the inside of the glass.\u003c/p>\n\u003cp>As a hobbyist photographer whose \u003ca href=\"http://erniebutton.com/\">work\u003c/a> often focuses on showcasing the beauty of everyday objects, Button was intrigued by this discovery. \"Wow, there's something to that,\" he recalls thinking.\u003c/p>\n\u003cp>And thus was born \u003cem>Vanishing Spirits: The Dried Remains of Single Malt Scotch\u003c/em>, an ongoing \u003ca href=\"http://erniebutton.com/?portfolio=vanishing-spirits-the-dried-remains-of-singlemalt-scotch\">photographic project\u003c/a> Button has created to highlight the beautiful but often overlooked science of how liquids dry.\u003c/p>\n\u003cp>After first noticing the patterns left behind in his glass, Button began experimenting with other Scotch residues, shining different colored lights on them and photographing them up close. The results were strangely beautiful. \"A little celestial, or extraterrestrial, almost,\" says Button.\u003c/p>\n\u003cfigure id=\"attachment_58953\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\" alt=\"Aberlour - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aberlour - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>That was six years ago. Since then, Button, who lives in Phoenix, Ariz., has captured upward of 75 photographs of whisky residues that he considers good enough to share with the public.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some of his images will even be making their way over to Scotland in May for an exhibition at the \u003ca href=\"http://www.theislayfestival.co.uk/index.php\">Islay Festival of Music and Malt\u003c/a>.\u003c/p>\n\u003cp>And Button doesn't plan on stopping anytime soon. \"I'm trying to let the work just kind of grow organically and see where it takes me,\" he says.\u003c/p>\n\u003cp>He recently started experimenting with manipulating the whisky as it dries — moving the liquid around to create different deposit patterns.\u003c/p>\n\u003cp>He has also begun to wonder about the science behind his images. \"I find them fascinating in a weird kind of way,\" he says. \"I think it's a perfect blend between science and creativity.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.princeton.edu/mae/people/faculty/stone/\">Howard Stone\u003c/a>, head researcher at Princeton University's Complex Fluids Group, the rings and waves seen in Button's images are probably the result of particles that are left behind once the alcohol has evaporated.\u003c/p>\n\u003cp>These particles, which give the liquor its flavor and color, are present in \"very, very small quantities,\" says Stone, and can create an \"imprint of what the [whisky] was doing when it was trying to evaporate.\"\u003c/p>\n\u003cp>Research has \u003ca href=\"Surface%20Morphology%20of%20Drying%20Latex%20Films:%20Multiple%20Ring%20Formation\">shown\u003c/a> that aqueous films tend to form ringlike patterns as they dry. This is because evaporation occurs more quickly at the edges of a liquid, thus drawing particles in the liquid outward.\u003c/p>\n\u003cp>Inspired by Button's artwork, Stone is now conducting research with two of his postdocs, Ian Jacobi and Eujin Um, to further investigate the properties of dried whisky residues. In particular, they are looking into why different types of whisky produce subtly different patterns.\u003c/p>\n\u003cp>Button has noticed this as well — that using different types of whisky makes a difference. \"It seems like the Scotches that are more inland, like a Glenlivet ... tend to produce finer lines,\" he says.\u003c/p>\n\u003cp>But even as he tries to better understand how these patterns are formed, Button never loses sight of why he felt compelled to photograph them in the first place.\u003c/p>\n\u003cp>\"I'm a big admirer of finding the beauty in the normal or the sometimes overlooked,\" he says. \"Take time and observe. ... There's a lot of beauty out there, if you just look.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918-190x133.jpg\" alt=\"Glenfiddich\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58947\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5-190x133.jpg\" alt=\"Clynelish\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58946\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c-190x133.jpg\" alt=\"Balvenie Double\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58945\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9-190x133.jpg\" alt=\"Aberlour Abunadh\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116-190x133.jpg\" alt=\"Aberlour\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989-190x133.jpg\" alt=\"Dalwhinnie\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58942\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Images Courtesy of Ernie Button\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Dennis Leary: One New Farm, Two New Restaurants",
"title": "Chef Dennis Leary: One New Farm, Two New Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58868\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\" alt=\"Dennis Leary with Staff. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juliana Calderon, Dennis Leary and Luis Euan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Great eats alert:\u003c/strong> in the very near future, Dennis Leary will open two new spots--Cafe Terminus and a to-be-named bar at the corner of Geary and Leavenworth in San Francisco. The chef has also added a 40-acre Capay Valley farm to his roster and is the chef-owner of spots that showcase culinary consistency (pulled pork with mustard cabbage sandwich on freshly baked bread, anyone?) with a deeply personal feel: from Canteen, to Golden West, The Sentinel and a bar, plus House of Shields. Leary’s goal of operating seven eateries is getting closer to becoming a reality—the name of his corporation is \u003ca href=\"http://en.wikipedia.org/wiki/Pleiades\">Pleiades\u003c/a>, which means “seven sisters” and is from Greek mythology. Leary presents as a focused and driven chef and is not one to use Twitter or other social media, although he lets his staff post menu updates since they are excited to do so. He appears to be succeeding without being trendy--an example being no TV or clock for a definite old school charm at House of Shields. He is exploring a \"100 Menus Project\" based upon the 1971 tome, \u003cem>\u003ca href=\"http://www.amazon.com/hundred-glories-cooking-Courtine-Translated/dp/B000VZIG3C\">The Hundred Glories of French Cuisine\u003c/a>\u003c/em> by Robert Courtine at Canteen. A \"100 Menus\" dinner costs \"around 50 bucks.\" His office is above the Sentinel and is lined with books and historical images. We caught up in person recently to find out more about his new spots and ideas on hospitality. His comments have been edited for length and clarity. \u003c/p>\n\u003cfigure id=\"attachment_58866\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600-190x190.jpg\" alt=\"Books in Chef Leary's office. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Books in Chef Leary's office\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> A lack of pretentiousness (laughs). Which in its way may be pretentious. I don’t know if a restaurant is a form of art. I have mixed feelings about consumption and it is a big generalization that I have to qualify. I won’t argue for empty storefronts but I’m concerned that bookstores are disappearing. Take public transportation, walk around or go to restaurant and you’ll find that people are on their iPads or phones. I have a restaurant stocked with books from my own collection and no one reads, or they rarely do. One of the great things I love is literature. I think I’m part of a dying species. In my way I want to maintain San Francisco bohemianism that is under threat. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors & how have you grown in this business?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> My business mentors are \u003ca href=\"http://www.sangiacomo-vineyards.com/about/family\">Angelo Sangiacomo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> and \u003ca href=\"http://chipconley.com/\">Chip Conley\u003c/a>. \u003ca href=\"http://www.linkedin.com/in/alainrondelli\">Alain Rondelli\u003c/a> is a great chef. Angelo and his wife called to congratulate me when I was first starting and I admire that he is self-made, 100 percent. After awhile in this industry, it has become just self-taught and self-directed for me. I don’t think my style is derivative. I have a lot of customers who trust what I do and get it. \u003c/p>\n\u003cp>I got a nice letter of congratulations from Thomas Keller. That was such a classy gesture and a cool thing for me to see ‘oh, he’s paying attention.’\u003c/p>\n\u003cp>Publicity upsets the balance. People come in with expectations. I built a restaurant with $50,000 and it’s next to a bathroom and dorm by the Academy of Art. I’m not using fancy china and there aren’t plush seats. Whatever money I make goes back into the restaurants. I’m using the most basic packaging and china, and keeping it as simple as possible. I want people to go in and enjoy themselves with a dining experience that harkens back to maternal child connections. Pretty much every meal we eat, that dynamic is at play and it is always present with just the very act of being served. However, you’re paying for it. That is a relationship that’s attractive to a lot of people and they want a clean transaction. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The service industry has exploded and people don’t make their lunch anymore. They go and get it. With my places, we want to provide sustenance and not get in the way. I love talking to people and feel like I have a real connection to my customers. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about your new places and farm in Capay Valley. \u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The two San Francisco deals are technically done and we’re applying for our liquor license for the bar. I haven’t spent more than 30 seconds in there but am interested in the bar from a design and hospitality standpoint. It’s a tiny place that will become small and beautiful. We’ll have some great cocktails. The area where the bar is still feels urban and interesting and getting the bar space was one of these six degrees of separation things: there’s a whole network of brokers and listing agents that you talk to all the time. Getting the spot has to do with the fact that basic politeness pays off and we made an offer that is attractive.\u003c/p>\n\u003cp>For Café Terminus, we’re dedicated to simple food and drinks, also with strong hospitality. People want their name remembered—I know I like places where the staff remembers me. There’s more competition in the Financial District now: get a sushi burrito, or visit the grilled cheese chain. But that doesn't matter. I’m more concerned in referencing culinary tradition in a way without being retro and nostalgic. When you’re trying to do old timey SF nostalgic shit, it doesn’t work. \u003c/p>\n\u003cp>I use knives and wooden spoons in my cooking style and don’t use a lot of fancy new techniques although I am certainly familiar with them. I’m just not interested and feel like food should not get in the way. I’m not selling an experience. What I want is a lively dining room with a convivial atmosphere and food to be delicious and well-prepared. It’s a business. I’m not trying to prove that I’m smart and it’s not a monument to myself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000-190x190.jpg\" alt=\"Organic Albion strawberries Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000-190x190.jpg\" alt='Heirloom winter squash \"Carnival\" Photo courtesy Gauchito Hill Farm' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400-190x190.jpg\" alt=\"Baby butter lettuce from the 2012 season Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58881\">\u003c/a>\u003c/p>\n\u003cp>I have a 40-acre farm in Capay Valley called Gauchito Hill Farm. There’s a river through it and two farmers, Thea Rittenhouse and Andres Marega own and run their own business and are my tenants. Their business is expanding and this summer I will use some of their produce on my menus. I want to help them out to the extent that I can and not be in the way. They have lettuce and spring mixes, Asian greens, carrots, and herbs. In Capay Valley, there are people who have lived for generations up there. I appreciate that.\u003c/p>\n\u003cp>I will also start taking my restaurant compost up to the farm, and started training my staff on doing that. I’d rather use the compost myself than see it go to Recology.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What factors are at play with your culinary work in a small restaurant space like Canteen?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The economics of the Canteen space demand that the food be very simple. It is a business. No one goes into the restaurant business to make a living. You go into it because you enjoy it. I’m not some East Bay idealist and use organic everything and then fail. My food is dominated by necessity and I have to factor in, “What can I get that people will like?” \u003c/p>\n\u003cp>I’m not there to prove that I’m smart or forage or pickle my own things. Now there’s a whole legion of people doing that and when I did have the time I used to pickle, cure and butcher. Now it comes down to, “What’s a realistic use of my time?” \u003c/p>\n\u003cp>It’s just me and the sous chef working there and we want things to taste right and go out hot or cold, as they are meant to.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your sandwiches are creative and have a popular following downtown. What are the bestseller sandwiches for the Sentinel and Golden West?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> At Golden West, it’s the short rib sandwich. Corned beef is the best seller at the Sentinel. I rarely eat anything when I’m at the Sentinel. I just pick and choose bites of things. Our production kitchen is over at Golden West, so there is a lot of logistics to coordinate there. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000-190x190.jpg\" alt=\"Order window at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58872\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600-190x190.jpg\" alt=\"Dennis Leary wraps up a sandwich at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58869\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_58873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\" alt=\"Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites:\u003cstrong> Where do you like to eat in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> I like \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a>, and places in North Beach, where I live. I like \u003ca href=\"http://www.calzonesf.com/\">Calzone’s\u003c/a> look and that it has neon on the front. They’re nice there and it's fun to go there on a Monday night. The places I like have been in San Francisco for years. You don’t have to wait in line. They’re not flooded with people. They’re real. You can’t try to be authentic. You need a little weariness and to have been around for awhile. The whole notion of an instant classic, I don’t buy it. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600-190x190.jpg\" alt=\"Golden West. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600-190x190.jpg\" alt=\"House of Shields. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000-190x190.jpg\" alt=\"The Sentinel. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58876\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcanteen.com/\">Canteen\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=canteen+sf&hl=en&ll=37.785068,-122.415375&spn=0.010616,0.027165&sll=37.7577,-122.4376&sspn=0.093644,0.10643&t=v&hq=canteen&hnear=San+Francisco,+California&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n817 Sutter St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 928-8870\u003c/p>\n\u003cp>\u003ca href=\"http://theauwest.com/\">Golden West\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=golden+west+sf+ca&hl=en&ll=37.804612,-122.403611&spn=0.042452,0.108662&sll=37.785068,-122.415375&sspn=0.010616,0.027165&t=v&hq=golden+west&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n8 Trinity St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thehouseofshields.com/\"> House of Shields\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=House+of+Shields+sf+ca&hl=en&ll=37.791893,-122.401091&spn=0.010615,0.027165&sll=37.804612,-122.403611&sspn=0.042452,0.108662&t=v&hq=House+of+Shields+sf+ca&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n39 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thesentinelsf.com/\">The Sentinel\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=the+sentinel+sf+ca&hl=en&ll=37.802694,-122.401391&spn=0.042453,0.108662&sll=37.790087,-122.401234&sspn=0.005308,0.013583&t=v&hq=the+sentinel&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n35 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 284-9960\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gauchitohillfarm.com/\">Gauchito Hill Farm\u003c/a>\u003cbr>\n Brooks CA\u003cbr>\n(530) 796-0704\u003cbr>\nEmail Address: gauchitohillfarm@gmail.com\u003c/p>\n\n",
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"excerpt": "Chef Dennis Leary explains his culinary style and is opening two new spots: a bar and a restaurant in San Francisco. The chef is also working with a Capay Valley farm, and will use produce from Gauchito Hill Farm at his sandwich shops and restaurants this summer.",
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"description": "Chef Dennis Leary explains his culinary style and is opening two new spots: a bar and a restaurant in San Francisco. The chef is also working with a Capay Valley farm, and will use produce from Gauchito Hill Farm at his sandwich shops and restaurants this summer.",
"title": "Chef Dennis Leary: One New Farm, Two New Restaurants | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58868\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\" alt=\"Dennis Leary with Staff. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juliana Calderon, Dennis Leary and Luis Euan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Great eats alert:\u003c/strong> in the very near future, Dennis Leary will open two new spots--Cafe Terminus and a to-be-named bar at the corner of Geary and Leavenworth in San Francisco. The chef has also added a 40-acre Capay Valley farm to his roster and is the chef-owner of spots that showcase culinary consistency (pulled pork with mustard cabbage sandwich on freshly baked bread, anyone?) with a deeply personal feel: from Canteen, to Golden West, The Sentinel and a bar, plus House of Shields. Leary’s goal of operating seven eateries is getting closer to becoming a reality—the name of his corporation is \u003ca href=\"http://en.wikipedia.org/wiki/Pleiades\">Pleiades\u003c/a>, which means “seven sisters” and is from Greek mythology. Leary presents as a focused and driven chef and is not one to use Twitter or other social media, although he lets his staff post menu updates since they are excited to do so. He appears to be succeeding without being trendy--an example being no TV or clock for a definite old school charm at House of Shields. He is exploring a \"100 Menus Project\" based upon the 1971 tome, \u003cem>\u003ca href=\"http://www.amazon.com/hundred-glories-cooking-Courtine-Translated/dp/B000VZIG3C\">The Hundred Glories of French Cuisine\u003c/a>\u003c/em> by Robert Courtine at Canteen. A \"100 Menus\" dinner costs \"around 50 bucks.\" His office is above the Sentinel and is lined with books and historical images. We caught up in person recently to find out more about his new spots and ideas on hospitality. His comments have been edited for length and clarity. \u003c/p>\n\u003cfigure id=\"attachment_58866\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600-190x190.jpg\" alt=\"Books in Chef Leary's office. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Books in Chef Leary's office\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> A lack of pretentiousness (laughs). Which in its way may be pretentious. I don’t know if a restaurant is a form of art. I have mixed feelings about consumption and it is a big generalization that I have to qualify. I won’t argue for empty storefronts but I’m concerned that bookstores are disappearing. Take public transportation, walk around or go to restaurant and you’ll find that people are on their iPads or phones. I have a restaurant stocked with books from my own collection and no one reads, or they rarely do. One of the great things I love is literature. I think I’m part of a dying species. In my way I want to maintain San Francisco bohemianism that is under threat. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors & how have you grown in this business?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> My business mentors are \u003ca href=\"http://www.sangiacomo-vineyards.com/about/family\">Angelo Sangiacomo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> and \u003ca href=\"http://chipconley.com/\">Chip Conley\u003c/a>. \u003ca href=\"http://www.linkedin.com/in/alainrondelli\">Alain Rondelli\u003c/a> is a great chef. Angelo and his wife called to congratulate me when I was first starting and I admire that he is self-made, 100 percent. After awhile in this industry, it has become just self-taught and self-directed for me. I don’t think my style is derivative. I have a lot of customers who trust what I do and get it. \u003c/p>\n\u003cp>I got a nice letter of congratulations from Thomas Keller. That was such a classy gesture and a cool thing for me to see ‘oh, he’s paying attention.’\u003c/p>\n\u003cp>Publicity upsets the balance. People come in with expectations. I built a restaurant with $50,000 and it’s next to a bathroom and dorm by the Academy of Art. I’m not using fancy china and there aren’t plush seats. Whatever money I make goes back into the restaurants. I’m using the most basic packaging and china, and keeping it as simple as possible. I want people to go in and enjoy themselves with a dining experience that harkens back to maternal child connections. Pretty much every meal we eat, that dynamic is at play and it is always present with just the very act of being served. However, you’re paying for it. That is a relationship that’s attractive to a lot of people and they want a clean transaction. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The service industry has exploded and people don’t make their lunch anymore. They go and get it. With my places, we want to provide sustenance and not get in the way. I love talking to people and feel like I have a real connection to my customers. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about your new places and farm in Capay Valley. \u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The two San Francisco deals are technically done and we’re applying for our liquor license for the bar. I haven’t spent more than 30 seconds in there but am interested in the bar from a design and hospitality standpoint. It’s a tiny place that will become small and beautiful. We’ll have some great cocktails. The area where the bar is still feels urban and interesting and getting the bar space was one of these six degrees of separation things: there’s a whole network of brokers and listing agents that you talk to all the time. Getting the spot has to do with the fact that basic politeness pays off and we made an offer that is attractive.\u003c/p>\n\u003cp>For Café Terminus, we’re dedicated to simple food and drinks, also with strong hospitality. People want their name remembered—I know I like places where the staff remembers me. There’s more competition in the Financial District now: get a sushi burrito, or visit the grilled cheese chain. But that doesn't matter. I’m more concerned in referencing culinary tradition in a way without being retro and nostalgic. When you’re trying to do old timey SF nostalgic shit, it doesn’t work. \u003c/p>\n\u003cp>I use knives and wooden spoons in my cooking style and don’t use a lot of fancy new techniques although I am certainly familiar with them. I’m just not interested and feel like food should not get in the way. I’m not selling an experience. What I want is a lively dining room with a convivial atmosphere and food to be delicious and well-prepared. It’s a business. I’m not trying to prove that I’m smart and it’s not a monument to myself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000-190x190.jpg\" alt=\"Organic Albion strawberries Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000-190x190.jpg\" alt='Heirloom winter squash \"Carnival\" Photo courtesy Gauchito Hill Farm' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400-190x190.jpg\" alt=\"Baby butter lettuce from the 2012 season Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58881\">\u003c/a>\u003c/p>\n\u003cp>I have a 40-acre farm in Capay Valley called Gauchito Hill Farm. There’s a river through it and two farmers, Thea Rittenhouse and Andres Marega own and run their own business and are my tenants. Their business is expanding and this summer I will use some of their produce on my menus. I want to help them out to the extent that I can and not be in the way. They have lettuce and spring mixes, Asian greens, carrots, and herbs. In Capay Valley, there are people who have lived for generations up there. I appreciate that.\u003c/p>\n\u003cp>I will also start taking my restaurant compost up to the farm, and started training my staff on doing that. I’d rather use the compost myself than see it go to Recology.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What factors are at play with your culinary work in a small restaurant space like Canteen?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The economics of the Canteen space demand that the food be very simple. It is a business. No one goes into the restaurant business to make a living. You go into it because you enjoy it. I’m not some East Bay idealist and use organic everything and then fail. My food is dominated by necessity and I have to factor in, “What can I get that people will like?” \u003c/p>\n\u003cp>I’m not there to prove that I’m smart or forage or pickle my own things. Now there’s a whole legion of people doing that and when I did have the time I used to pickle, cure and butcher. Now it comes down to, “What’s a realistic use of my time?” \u003c/p>\n\u003cp>It’s just me and the sous chef working there and we want things to taste right and go out hot or cold, as they are meant to.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your sandwiches are creative and have a popular following downtown. What are the bestseller sandwiches for the Sentinel and Golden West?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> At Golden West, it’s the short rib sandwich. Corned beef is the best seller at the Sentinel. I rarely eat anything when I’m at the Sentinel. I just pick and choose bites of things. Our production kitchen is over at Golden West, so there is a lot of logistics to coordinate there. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000-190x190.jpg\" alt=\"Order window at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58872\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600-190x190.jpg\" alt=\"Dennis Leary wraps up a sandwich at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58869\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_58873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\" alt=\"Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites:\u003cstrong> Where do you like to eat in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> I like \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a>, and places in North Beach, where I live. I like \u003ca href=\"http://www.calzonesf.com/\">Calzone’s\u003c/a> look and that it has neon on the front. They’re nice there and it's fun to go there on a Monday night. The places I like have been in San Francisco for years. You don’t have to wait in line. They’re not flooded with people. They’re real. You can’t try to be authentic. You need a little weariness and to have been around for awhile. The whole notion of an instant classic, I don’t buy it. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600-190x190.jpg\" alt=\"Golden West. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600-190x190.jpg\" alt=\"House of Shields. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000-190x190.jpg\" alt=\"The Sentinel. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58876\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcanteen.com/\">Canteen\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=canteen+sf&hl=en&ll=37.785068,-122.415375&spn=0.010616,0.027165&sll=37.7577,-122.4376&sspn=0.093644,0.10643&t=v&hq=canteen&hnear=San+Francisco,+California&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n817 Sutter St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 928-8870\u003c/p>\n\u003cp>\u003ca href=\"http://theauwest.com/\">Golden West\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=golden+west+sf+ca&hl=en&ll=37.804612,-122.403611&spn=0.042452,0.108662&sll=37.785068,-122.415375&sspn=0.010616,0.027165&t=v&hq=golden+west&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n8 Trinity St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thehouseofshields.com/\"> House of Shields\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=House+of+Shields+sf+ca&hl=en&ll=37.791893,-122.401091&spn=0.010615,0.027165&sll=37.804612,-122.403611&sspn=0.042452,0.108662&t=v&hq=House+of+Shields+sf+ca&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n39 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thesentinelsf.com/\">The Sentinel\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=the+sentinel+sf+ca&hl=en&ll=37.802694,-122.401391&spn=0.042453,0.108662&sll=37.790087,-122.401234&sspn=0.005308,0.013583&t=v&hq=the+sentinel&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n35 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 284-9960\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.gauchitohillfarm.com/\">Gauchito Hill Farm\u003c/a>\u003cbr>\n Brooks CA\u003cbr>\n(530) 796-0704\u003cbr>\nEmail Address: gauchitohillfarm@gmail.com\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No Bandwiches Here: Charles Phan opens South Restaurant at SFJAZZ ",
"title": "No Bandwiches Here: Charles Phan opens South Restaurant at SFJAZZ ",
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"content": "\u003cfigure id=\"attachment_58010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\" alt=\"Window looking into South at SFJAZZ Photo: Angkana Kurutach\" width=\"1000\" height=\"668\" class=\"size-full wp-image-58010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Window looking into South at SFJAZZ Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>In Hayes Valley, the new 35,000-square-foot SFJAZZ Center is the first permanent home for \u003ca href=\"http://www.sfjazz.org/built-jazz\">SFJAZZ\u003c/a>. The new center is already a major draw for musicians and jazz fans locally since every seat in the house offers \u003cem>amazing\u003c/em> acoustics. Now, jazz fans also have their own watering hole with casual bites. This week, Chef Charles Phan opened South restaurant, with craft bourbon cocktails by \u003ca href=\"http://www.slanteddoor.com/family#erik\">Erik Adkins\u003c/a> and food ranging from fried beignets (by Pastry Chef \u003ca href=\"http://www.slanteddoor.com/family#chucky\">Chucky Dugo\u003c/a>) to alligator sausage, tender spicy beef jerky and oysters baked or fried. Bar food is a definite departure from the clean award-winning Vietnamese fare Phan is known for, but South gives him a chance to play and riff. Phan has been open with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Bay Area Bites\u003c/a> about his growing love of bourbon, and is due to open the bourbon and fried chicken Hard Water concept on the Embarcadero. He just returned from a research trip to Kentucky with Adkins and architect Olle Lundberg and the trio sampled from up to fifteen barrels each day. “We had to stop at that point,” he said with a laugh. Lundberg's renderings of the space can be seen below.\u003c/p>\n\u003cfigure id=\"attachment_57899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\" alt=\"Charles Phan. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>With a growing empire of Bay Area restaurants including the highly regarded \u003ca href=\"http://www.slanteddoor.com/food\">Slanted Door\u003c/a>, Phan said he is happy to be a part of this new San Francisco institution, even if he did at first say no to the prospect. Turns out, he does know how to provide quality sustenance for hungry musicians and their fans and has put some thought into how to do that: “A lot of them are always on the road, and it’s tough for them to get a good, warm meal. They’re like gypsies. At the end of the day, we want to provide good food and value.” Because Phan also oversees the SFJAZZ catering and green room operations, he hopes to get musicians to enjoy the food so much that it will be one reason for them to return, again and again. \u003c/p>\n\u003cfigure id=\"attachment_57908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\" alt=\"South’s Alligator sausage. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Alligator sausage. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57907\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\" alt=\"South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\" width=\"1000\" height=\"682\" class=\"size-full wp-image-57907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\u003c/figcaption>\u003c/figure>\n\u003cp>SFJAZZ Trustee and \u003ca href=\"http://www.amazon.com/Boonville-Novel-Robert-Mailer-Anderson/dp/0060516216\">\u003cem>Boonville\u003c/em>\u003c/a> author Robert Mailer Anderson helped raise the money to build the new center. He and his wife Nicola Miner are friends to many musicians and writers (including me, full disclosure) and are major Obama fundraisers. Anderson will eagerly share the details of where to get his favorite late night meal of al pastor tacos--\u003ca href=\"http://www.taqueriasanjose1since1980.com/\">San Jose taqueria\u003c/a>, here we come. Regarding why Phan was chosen to head up the food for SFJAZZ, Anderson is quick to sing Phan’s praises, “We’re a cutting edge jazz center so we should have someone who is cutting edge in the culinary world.” \u003c/p>\n\u003cfigure id=\"attachment_57909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"684\" class=\"size-full wp-image-57909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"639\" class=\"size-full wp-image-57910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cp>He is also quick to second Phan’s notion that food is important for any musician: “Because musicians travel so much, they are always talking about food. With the guys, they tend to talk about food and women. The perfect night out seems to include music, food and drinks.”\u003c/p>\n\u003cp>The fifty seats at South have full window views of the outside scene and the space is perfectly set up for a quick The Battle of New Orleans cocktail and nibble. Part of the South bar peers into the Robert N. Miner auditorium through a large glass panel. SFJAZZ’s Marshall Lamm confirmed that bar patrons can nab a peek during live performances, which may be markedly different in both vibe and appearance than other music spots (guests do need a ticket to take in any performance). Phan noted that because the Miner auditorium holds up to 700 guests, it makes more sense for jazz patrons to plan on getting a cocktail, versus food, at South. During performances, there is also an upstairs bar with views onto a wall filled with breathtaking black-and-white images of jazz greats. \u003c/p>\n\u003cfigure id=\"attachment_57896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\" alt=\"Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>South currently offers eleven cocktails priced at $10, and draft beer and local wine are also available. The Blenheim ginger sparkler is a kicky and not-too-sweet refresher for designated drivers and best of all, concertgoers can tote their drinks back into the auditorium in compostable glasses. \u003c/p>\n\u003cfigure id=\"attachment_57923\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\" alt=\"South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\" alt=\"French 75 cocktails at South's bar. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French 75 cocktails at South's bar. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Prominent jazz vocalist and fourth generation San Franciscan \u003ca href=\"http://www.kittymargolis.com/index.php\">Kitty Margolis\u003c/a> sounded relieved and enthusiastic over Phan’s menu. She noted that his fare is miles better than the sort of dry \"bandwiches\" she has endured during her career. Since I had never heard the term bandwich, she explained it: a “bandwich” or “gigwich” is an unappealing catered sandwich that is often served to musicians. Sometimes, it may happen that the musicians are performing for a group that is enjoying a fancy dinner that looks and smells great, from afar. The musician’s cold bandwich usually arrives wrapped in plastic with grey mystery meat in between two slices of old looking bread. Condiments are an afterthought for bandwiches and forget about seeing some fresh and green Little Gem produce that Phan is using in his celery root remoulade dish at South. Bandwiches are so terrible that Margolis, who has performed in Italy, Japan and all over the world, now specifies in her rider contract that bandwiches are forbidden. \u003c/p>\n\u003cfigure id=\"attachment_58007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\" alt=\"Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\" width=\"1000\" height=\"563\" class=\"size-full wp-image-58007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s seasonal touches are evident on the menu, which he said can draw from the south of Italy and south of Spain. Margolis and Anderson both discussed how similar jazz and cooking can be, due to the use of improvisation. At first bite, the South menu looks more like improv from the American historic south, with a seasonal and California twist: chive-rice ball (called a calas) with red pepper jelly, cornmeal crusted fried oysters with remoulade, black-eyed pea spread paired with poppy seed crackers, duck rillettes with Creole mustard, and chicken gumbo. The menu is geared towards small plates that seem to point to a lighter approach that incorporates sharing. Breakfast and lunch are slated to begin next month, and Phan hopes that South will draw in locals as well as musicians. “That’s why we’re doing breakfast and lunch, for the folks who live nearby. We want people to use the space all day long.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chick Corea plays in the Robert N. Miner auditorium at the SFJAZZ Center. Guests can visit South for food and drinks before and during performances like this one.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=IgMMPItMS70]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=18141891765408404528&q=SFJAZZ+Center&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n201 Franklin Street (at Fell)\u003cbr>\nSan Francisco CA 94102\u003cbr>\n(415) 539-3905\u003c/p>\n\u003cp>Dinner daily 5:30 p.m. to 10:00 p.m.\u003cbr>\nBreakfast and lunch opening in April 2013\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFJAZZ\">@SFJAZZ\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SFJAZZ?fref=ts\">SFJAZZ\u003c/a>\u003c/p>\n\n",
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"excerpt": "This week marks the launch of Chef Charles Phan's South restaurant in the new SFJAZZ Center. Explore what South means to the Bay Area and jazz, with commentary from Chef Charles Phan, musician Kitty Margolis and SFJAZZ trustee Robert Mailer Anderson.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\" alt=\"Window looking into South at SFJAZZ Photo: Angkana Kurutach\" width=\"1000\" height=\"668\" class=\"size-full wp-image-58010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Window looking into South at SFJAZZ Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>In Hayes Valley, the new 35,000-square-foot SFJAZZ Center is the first permanent home for \u003ca href=\"http://www.sfjazz.org/built-jazz\">SFJAZZ\u003c/a>. The new center is already a major draw for musicians and jazz fans locally since every seat in the house offers \u003cem>amazing\u003c/em> acoustics. Now, jazz fans also have their own watering hole with casual bites. This week, Chef Charles Phan opened South restaurant, with craft bourbon cocktails by \u003ca href=\"http://www.slanteddoor.com/family#erik\">Erik Adkins\u003c/a> and food ranging from fried beignets (by Pastry Chef \u003ca href=\"http://www.slanteddoor.com/family#chucky\">Chucky Dugo\u003c/a>) to alligator sausage, tender spicy beef jerky and oysters baked or fried. Bar food is a definite departure from the clean award-winning Vietnamese fare Phan is known for, but South gives him a chance to play and riff. Phan has been open with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Bay Area Bites\u003c/a> about his growing love of bourbon, and is due to open the bourbon and fried chicken Hard Water concept on the Embarcadero. He just returned from a research trip to Kentucky with Adkins and architect Olle Lundberg and the trio sampled from up to fifteen barrels each day. “We had to stop at that point,” he said with a laugh. Lundberg's renderings of the space can be seen below.\u003c/p>\n\u003cfigure id=\"attachment_57899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\" alt=\"Charles Phan. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>With a growing empire of Bay Area restaurants including the highly regarded \u003ca href=\"http://www.slanteddoor.com/food\">Slanted Door\u003c/a>, Phan said he is happy to be a part of this new San Francisco institution, even if he did at first say no to the prospect. Turns out, he does know how to provide quality sustenance for hungry musicians and their fans and has put some thought into how to do that: “A lot of them are always on the road, and it’s tough for them to get a good, warm meal. They’re like gypsies. At the end of the day, we want to provide good food and value.” Because Phan also oversees the SFJAZZ catering and green room operations, he hopes to get musicians to enjoy the food so much that it will be one reason for them to return, again and again. \u003c/p>\n\u003cfigure id=\"attachment_57908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\" alt=\"South’s Alligator sausage. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Alligator sausage. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57907\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\" alt=\"South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\" width=\"1000\" height=\"682\" class=\"size-full wp-image-57907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\u003c/figcaption>\u003c/figure>\n\u003cp>SFJAZZ Trustee and \u003ca href=\"http://www.amazon.com/Boonville-Novel-Robert-Mailer-Anderson/dp/0060516216\">\u003cem>Boonville\u003c/em>\u003c/a> author Robert Mailer Anderson helped raise the money to build the new center. He and his wife Nicola Miner are friends to many musicians and writers (including me, full disclosure) and are major Obama fundraisers. Anderson will eagerly share the details of where to get his favorite late night meal of al pastor tacos--\u003ca href=\"http://www.taqueriasanjose1since1980.com/\">San Jose taqueria\u003c/a>, here we come. Regarding why Phan was chosen to head up the food for SFJAZZ, Anderson is quick to sing Phan’s praises, “We’re a cutting edge jazz center so we should have someone who is cutting edge in the culinary world.” \u003c/p>\n\u003cfigure id=\"attachment_57909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"684\" class=\"size-full wp-image-57909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"639\" class=\"size-full wp-image-57910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cp>He is also quick to second Phan’s notion that food is important for any musician: “Because musicians travel so much, they are always talking about food. With the guys, they tend to talk about food and women. The perfect night out seems to include music, food and drinks.”\u003c/p>\n\u003cp>The fifty seats at South have full window views of the outside scene and the space is perfectly set up for a quick The Battle of New Orleans cocktail and nibble. Part of the South bar peers into the Robert N. Miner auditorium through a large glass panel. SFJAZZ’s Marshall Lamm confirmed that bar patrons can nab a peek during live performances, which may be markedly different in both vibe and appearance than other music spots (guests do need a ticket to take in any performance). Phan noted that because the Miner auditorium holds up to 700 guests, it makes more sense for jazz patrons to plan on getting a cocktail, versus food, at South. During performances, there is also an upstairs bar with views onto a wall filled with breathtaking black-and-white images of jazz greats. \u003c/p>\n\u003cfigure id=\"attachment_57896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\" alt=\"Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>South currently offers eleven cocktails priced at $10, and draft beer and local wine are also available. The Blenheim ginger sparkler is a kicky and not-too-sweet refresher for designated drivers and best of all, concertgoers can tote their drinks back into the auditorium in compostable glasses. \u003c/p>\n\u003cfigure id=\"attachment_57923\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\" alt=\"South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\" alt=\"French 75 cocktails at South's bar. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French 75 cocktails at South's bar. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Prominent jazz vocalist and fourth generation San Franciscan \u003ca href=\"http://www.kittymargolis.com/index.php\">Kitty Margolis\u003c/a> sounded relieved and enthusiastic over Phan’s menu. She noted that his fare is miles better than the sort of dry \"bandwiches\" she has endured during her career. Since I had never heard the term bandwich, she explained it: a “bandwich” or “gigwich” is an unappealing catered sandwich that is often served to musicians. Sometimes, it may happen that the musicians are performing for a group that is enjoying a fancy dinner that looks and smells great, from afar. The musician’s cold bandwich usually arrives wrapped in plastic with grey mystery meat in between two slices of old looking bread. Condiments are an afterthought for bandwiches and forget about seeing some fresh and green Little Gem produce that Phan is using in his celery root remoulade dish at South. Bandwiches are so terrible that Margolis, who has performed in Italy, Japan and all over the world, now specifies in her rider contract that bandwiches are forbidden. \u003c/p>\n\u003cfigure id=\"attachment_58007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\" alt=\"Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\" width=\"1000\" height=\"563\" class=\"size-full wp-image-58007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s seasonal touches are evident on the menu, which he said can draw from the south of Italy and south of Spain. Margolis and Anderson both discussed how similar jazz and cooking can be, due to the use of improvisation. At first bite, the South menu looks more like improv from the American historic south, with a seasonal and California twist: chive-rice ball (called a calas) with red pepper jelly, cornmeal crusted fried oysters with remoulade, black-eyed pea spread paired with poppy seed crackers, duck rillettes with Creole mustard, and chicken gumbo. The menu is geared towards small plates that seem to point to a lighter approach that incorporates sharing. Breakfast and lunch are slated to begin next month, and Phan hopes that South will draw in locals as well as musicians. “That’s why we’re doing breakfast and lunch, for the folks who live nearby. We want people to use the space all day long.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chick Corea plays in the Robert N. Miner auditorium at the SFJAZZ Center. Guests can visit South for food and drinks before and during performances like this one.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IgMMPItMS70'\n title='//www.youtube.com/embed/IgMMPItMS70'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=18141891765408404528&q=SFJAZZ+Center&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n201 Franklin Street (at Fell)\u003cbr>\nSan Francisco CA 94102\u003cbr>\n(415) 539-3905\u003c/p>\n\u003cp>Dinner daily 5:30 p.m. to 10:00 p.m.\u003cbr>\nBreakfast and lunch opening in April 2013\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFJAZZ\">@SFJAZZ\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SFJAZZ?fref=ts\">SFJAZZ\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_57053\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\" alt=\"Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-57053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201302190900\">KQED's Forum Original Broadcast\u003c/a>:\u003cbr>\nTuesday, Feb 19, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/02/20130219aforum.mp3\"] \u003c/p>\n\u003cp>A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Christina Clarke, research scientist at the \u003ca href=\"http://www.cpic.org/site/c.skI0L6MKJpE/b.5730233/k.A600/Cancer_Prevention.htm\">Cancer Prevention Institute of California\u003c/a> (CPIC)\u003c/li>\n\u003cli>Curt Ellison, Scientific Co-Director, \u003ca href=\"http://www.bu.edu/alcohol-forum/\">International Scientific Forum on Alcohol Research\u003c/a>\u003c/li>\n\u003cli>Thomas Greenfield, center director and scientific director for the \u003ca href=\"http://www.arg.org/\">Alcohol Research Group at the Public Health Institute\u003c/a>, and one of study's authors\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2012.301199\">Study from American Journal of Public Health\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.phi.org/news-events/411/drinking-causes-35-of-cancer-deaths-more-than-from-melanoma-new-study-finds\">Drinking Causes 3.5% of Cancer Deaths : Public Health Institute\u003c/a> \u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Christina Clarke, research scientist at the \u003ca href=\"http://www.cpic.org/site/c.skI0L6MKJpE/b.5730233/k.A600/Cancer_Prevention.htm\">Cancer Prevention Institute of California\u003c/a> (CPIC)\u003c/li>\n\u003cli>Curt Ellison, Scientific Co-Director, \u003ca href=\"http://www.bu.edu/alcohol-forum/\">International Scientific Forum on Alcohol Research\u003c/a>\u003c/li>\n\u003cli>Thomas Greenfield, center director and scientific director for the \u003ca href=\"http://www.arg.org/\">Alcohol Research Group at the Public Health Institute\u003c/a>, and one of study's authors\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2012.301199\">Study from American Journal of Public Health\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.phi.org/news-events/411/drinking-causes-35-of-cancer-deaths-more-than-from-melanoma-new-study-finds\">Drinking Causes 3.5% of Cancer Deaths : Public Health Institute\u003c/a> \u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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