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"content": "\u003cp>At the 2\u003csup>nd\u003c/sup> annual \u003ca href=\"http://www.bayareabbq.org/\">Bay Area BBQ Championship\u003c/a> ahead of the \u003ca href=\"http://purchase.tickets.com/buy/MLBEventInfo?agency=MLB&pid=7169124&tfl=Oakland_Athletics-Homepage-Homepage-matchup-C1\">A's game against the Mariners\u003c/a> this Saturday, you'll see celebrity chefs like Dr. BBQ (aka Ray Lampe). You'll see celebrity baseball stars like Jonny Gomes.\u003c/p>\n\u003cp>You may have to seek out the Oakland Fire Department's corner of the People’s Choice category. But having tasted what Station 12 is bringing, I recommend looking for it, and saving some space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45630\" title=\"Oakland Fire Truck\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\" alt=\"Oakland Fire Truck\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Yes, but you should see the Wolf in the kitchen. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Lieutenant James Patrick Troy -- or “JP” -- out of Oakland Fire Station 12 says the firefighters aren't bringing a lot of, em, heat to the competition. But firefighters famously eat well, and Station 12 in Chinatown is no exception. Troy's team, the “Dragonslayers,” features at least two guys with experience working in restaurants.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45647\" title=\"Top Chef Zach Fraser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\" alt=\"Top Chef Zach Fraser\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Top Chef Zach Fraser with wok in Firehouse kitchen. Photo: KQED/Polly Stryker\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The team's Top Chef is Zach Fraser, who knows enough Cantonese to shop in Chinatown. To say that a white guy speaking Cantonese charms the shop keepers is an understatement. They beam at him. \"Jo San!\" he calls out as he enters \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\">Yuen Hop\u003c/a> on Webster, and the cashier calls back \"Joooo Saaan!\"\u003c/p>\n\u003cp>Fraser winces at the phrase \"Asian-style,\" but it's a fair description of the way he cooks. And it fairly describes the menu he's putting together for Saturday: marinated chicken seared on the grill, topped with black sesame seeds and a sweet, sour sauce made with plums. Plus a side of coleslaw with an \"Asian\" (sorry, Zach) take on Green Goddess dressing.\u003c/p>\n\u003cp>Now I have to admit, I was kinda hoping for tri-tip and Caesar Salad. After all, Saturday night is traditionally Steak and Caesar Night with the Oakland Fire Department.\u003c/p>\n\u003cp>But the Chef has his reasons. Since the firefighters, their union and the Championship organizers are forking out for the food, red meat for hordes of people is a tad expensive. Also, the romaine lettuce in Chinatown is not always up to snuff. Like any cook worth his salt, Fraser makes something delicious out of what's available. And as it happens, plums are in season.\u003c/p>\n\u003cp>\u003cstrong>Listen to Zach Fraser in action:\u003c/strong>\u003c/p>\n\u003cp>[audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/BBQOFD1.mp3\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach-kitchen4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-45648\" title=\"Zach prepping in the firehouse kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach-kitchen4001.jpg\" alt=\"Zach prepping in the firehouse kitchen\" width=\"400\" height=\"598\">\u003c/a>\u003cbr>\n\u003cem>Zach making use of a bunch of plums straight off his father-in-law's tree. Photo: KQED/Polly Stryker\u003c/em>\u003c/p>\n\u003cp>Here are the recipes. Fraser doesn't do portion sizes -- everything is to taste, so adjust accordingly...\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chicken Marinade\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSkinless chicken thighs\u003cbr>\nSoy Sauce\u003cbr>\nSeasoned Rice Vinegar\u003cbr>\nSesame Oil\u003cbr>\nSriracha Sauce\u003cbr>\nChinese five spice powder\u003cbr>\nShredded fresh ginger\u003cbr>\nShredded fresh garlic\u003cbr>\nChopped green onions\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix everything but the chicken in a bowl. Then put the raw chicken in. Let sit for 45 minutes to 2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45649\" title=\"chicken on grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\" alt=\"chicken on grill\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Marinade does double duty as a basting sauce when the chicken hits the grill. Photo: KQED/Polly Styker\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Dragonslayer Chinatown BBQ Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOnions\u003cbr>\nGarlic\u003cbr>\nGinger\u003cbr>\nKetchup\u003cbr>\nTsingtao beer\u003cbr>\nSplash of rice wine vinegar\u003cbr>\nHoisin sauce\u003cbr>\nSoy sauce\u003cbr>\nPlum sauce\u003cbr>\nFresh plums if in season\u003cbr>\nFive-spice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSaute onion, garlic and ginger until soft. Deglaze with beer (if not cooking at a firehouse, where all alcohol is forbidden.) Add all other ingredients and cook down until it thickens. Check your flavors and adjust to taste. Push sauce through a sieve. Great on pork as well as chicken.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Coleslaw dressing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nRice wine vinegar\u003cbr>\nToasted sesame oil\u003cbr>\nCanola or other neutral oil\u003cbr>\nSoy sauce\u003cbr>\nCilantro\u003cbr>\nAvocado\u003cbr>\nCabbage\u003cbr>\nCarrots\u003cbr>\nToasted sesame seeds\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlend all ingredients except for the seeds, cilantro and half the avocado, which lends a nice creaminess to the dressing. After you've shredded your cabbage and carrots, toss with sliced avocado, chopped cilantro and dressing. Sprinkle sesame seeds on top.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45650\" title=\"The final dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\" alt=\"The final dish\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>The final dish. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At the 2\u003csup>nd\u003c/sup> annual \u003ca href=\"http://www.bayareabbq.org/\">Bay Area BBQ Championship\u003c/a> ahead of the \u003ca href=\"http://purchase.tickets.com/buy/MLBEventInfo?agency=MLB&pid=7169124&tfl=Oakland_Athletics-Homepage-Homepage-matchup-C1\">A's game against the Mariners\u003c/a> this Saturday, you'll see celebrity chefs like Dr. BBQ (aka Ray Lampe). You'll see celebrity baseball stars like Jonny Gomes.\u003c/p>\n\u003cp>You may have to seek out the Oakland Fire Department's corner of the People’s Choice category. But having tasted what Station 12 is bringing, I recommend looking for it, and saving some space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45630\" title=\"Oakland Fire Truck\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\" alt=\"Oakland Fire Truck\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Yes, but you should see the Wolf in the kitchen. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Lieutenant James Patrick Troy -- or “JP” -- out of Oakland Fire Station 12 says the firefighters aren't bringing a lot of, em, heat to the competition. But firefighters famously eat well, and Station 12 in Chinatown is no exception. Troy's team, the “Dragonslayers,” features at least two guys with experience working in restaurants.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45647\" title=\"Top Chef Zach Fraser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\" alt=\"Top Chef Zach Fraser\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Top Chef Zach Fraser with wok in Firehouse kitchen. Photo: KQED/Polly Stryker\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The team's Top Chef is Zach Fraser, who knows enough Cantonese to shop in Chinatown. To say that a white guy speaking Cantonese charms the shop keepers is an understatement. They beam at him. \"Jo San!\" he calls out as he enters \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\">Yuen Hop\u003c/a> on Webster, and the cashier calls back \"Joooo Saaan!\"\u003c/p>\n\u003cp>Fraser winces at the phrase \"Asian-style,\" but it's a fair description of the way he cooks. And it fairly describes the menu he's putting together for Saturday: marinated chicken seared on the grill, topped with black sesame seeds and a sweet, sour sauce made with plums. Plus a side of coleslaw with an \"Asian\" (sorry, Zach) take on Green Goddess dressing.\u003c/p>\n\u003cp>Now I have to admit, I was kinda hoping for tri-tip and Caesar Salad. After all, Saturday night is traditionally Steak and Caesar Night with the Oakland Fire Department.\u003c/p>\n\u003cp>But the Chef has his reasons. Since the firefighters, their union and the Championship organizers are forking out for the food, red meat for hordes of people is a tad expensive. Also, the romaine lettuce in Chinatown is not always up to snuff. Like any cook worth his salt, Fraser makes something delicious out of what's available. And as it happens, plums are in season.\u003c/p>\n\u003cp>\u003cstrong>Listen to Zach Fraser in action:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach-kitchen4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-45648\" title=\"Zach prepping in the firehouse kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach-kitchen4001.jpg\" alt=\"Zach prepping in the firehouse kitchen\" width=\"400\" height=\"598\">\u003c/a>\u003cbr>\n\u003cem>Zach making use of a bunch of plums straight off his father-in-law's tree. Photo: KQED/Polly Stryker\u003c/em>\u003c/p>\n\u003cp>Here are the recipes. Fraser doesn't do portion sizes -- everything is to taste, so adjust accordingly...\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chicken Marinade\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSkinless chicken thighs\u003cbr>\nSoy Sauce\u003cbr>\nSeasoned Rice Vinegar\u003cbr>\nSesame Oil\u003cbr>\nSriracha Sauce\u003cbr>\nChinese five spice powder\u003cbr>\nShredded fresh ginger\u003cbr>\nShredded fresh garlic\u003cbr>\nChopped green onions\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix everything but the chicken in a bowl. Then put the raw chicken in. Let sit for 45 minutes to 2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45649\" title=\"chicken on grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\" alt=\"chicken on grill\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Marinade does double duty as a basting sauce when the chicken hits the grill. Photo: KQED/Polly Styker\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Dragonslayer Chinatown BBQ Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOnions\u003cbr>\nGarlic\u003cbr>\nGinger\u003cbr>\nKetchup\u003cbr>\nTsingtao beer\u003cbr>\nSplash of rice wine vinegar\u003cbr>\nHoisin sauce\u003cbr>\nSoy sauce\u003cbr>\nPlum sauce\u003cbr>\nFresh plums if in season\u003cbr>\nFive-spice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSaute onion, garlic and ginger until soft. Deglaze with beer (if not cooking at a firehouse, where all alcohol is forbidden.) Add all other ingredients and cook down until it thickens. Check your flavors and adjust to taste. Push sauce through a sieve. Great on pork as well as chicken.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Coleslaw dressing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nRice wine vinegar\u003cbr>\nToasted sesame oil\u003cbr>\nCanola or other neutral oil\u003cbr>\nSoy sauce\u003cbr>\nCilantro\u003cbr>\nAvocado\u003cbr>\nCabbage\u003cbr>\nCarrots\u003cbr>\nToasted sesame seeds\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlend all ingredients except for the seeds, cilantro and half the avocado, which lends a nice creaminess to the dressing. After you've shredded your cabbage and carrots, toss with sliced avocado, chopped cilantro and dressing. Sprinkle sesame seeds on top.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45650\" title=\"The final dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\" alt=\"The final dish\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>The final dish. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods",
"title": "SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n",
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"excerpt": "Mary Ladd reports on the history behind the SF Chefs food festival, which is celebrating its fourth year this summer with a bounty of dinners, tastings, classes, and cooking demos. SF Chefs is the brainchild of the Golden Gate Restaurant Association and celebrates our culinary community.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Humphry Slocombe Ice Cream Book: Review and Recipe for Blue Bottle Vietnamese Coffee Ice Cream",
"title": "Humphry Slocombe Ice Cream Book: Review and Recipe for Blue Bottle Vietnamese Coffee Ice Cream",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/humphry-slocombe-cover.jpg\" alt=\"humphry slocombe ice cream book\" title=\"humphry slocombe ice cream book\" width=\"500\" height=\"643\" class=\"alignnone size-full wp-image-44895\">\u003c/a>\u003c/p>\n\u003cp>June Gloom may have finally descended like the fog, just in time for summer, but 50-degree weather doesn't stop true San Franciscans from enjoying the summer, or the myriad pleasures of the city's many frozen desserts. While NYC melts, we shiver in hoodies, but ice cream's always worth the wait. \u003c/p>\n\u003cp>Especially if you're waiting in line at \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>, the popular Mission shop whose anything-goes vibe always gets a little more sparkly come \u003ca href=\"http://www.sfpride.org/\">Pride\u003c/a>. What other ice cream shop would celebrate this weekend's festivities with a Rainbow Unicorn Sundae, made of strawberry and sweet-corn ice creams topped with multicolored sprinkles and an upside-down cone? Now, Sean Vahey, owner and operations manager and Jake Godby, chef/owner, reveal their secrets in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>. How they keep the cornflakes crunchy in the Secret Breakfast ice cream, the Elvis: The Fat Years' Bacon Peanut Brittle recipe, even the story (and names!) behind the two-headed calf mounted on the wall: it's all here, fans.\u003c/p>\n\u003cp>Since opening the shop in 2008, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Godby and Vahey\u003c/a> have been happy to swing both high and low, from Boccalone Prosciutto ice cream and, this week, last-chance Foie Gras Ice Cream Sandwiches to Red Hot Banana, banana ice cream studded with \u003ca href=\"http://www.ferrarapan.com/html/redhot.html\">Red Hots\u003c/a> (\"And yes, we use actual Red Hots--why try to duplicate a thing that is already perfect?\") and Open Hand Fluffernutter, \u003ca href=\"http://www.openhand.org/eating-right/project-open-hand-peanut-butter/\">Project Open Hand peanut butter\u003c/a> ice cream swirled with housemade marshmallow topping. As they point out in the book, the shop has served plain strawberry ice cream only once, as a leftover from an all-day party featuring a strawberry/marshmallow/hot fudge/\u003ca href=\"http://en.wikipedia.org/wiki/Trix_%28cereal%29\">Trix\u003c/a> cereal concoction they'd dubbed the Tranny Smackdown Sundae. Only when strawberry ice cream is studded with candied jalapenos or olives (\"If they don't know any better, people won't even figure out that those are specks of olive. But when they do eventually put two and two together, they'll be very proud of themselves for expanding their horizons, to much deliciousness\") does it find a slot in their regular flavor rotation.\u003c/p>\n\u003cp>So, this isn't exactly an ice cream book for the whole family, unless you really want to explain \"tranny smackdown\" to your kids, or why it's \"ghetto style\" to make ice cream without a machine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for grown-ups with a certain San Francisco attitude, the book is a scream. Written by the San Francisco Chronicle's \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/paolo-lucchesi/\">Inside Scoop\u003c/a> columnist Paolo Lucchesi, the book takes the sugar-high, caffeine-crazy voice familiar to \u003ca href=\"https://twitter.com/humphryslocombe/\">@HumphrySlocombe\u003c/a>'s 300,000 Twitter followers—soaked in the pop culture of the moment, always up for a naughty double entendre or a Spice Girls reference—and makes it last from Rosemary's Baby (rosemary and pine nut ice cream) to Hibiscus Beet Sorbet. \u003c/p>\n\u003cp>The headnotes on many of the recipes are longer than the recipes themselves, which, like those in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Sweet Cream and Sugar Cones\u003c/a>, are pretty much all variations on the same basic stovetop-custard theme. The only exceptions are the sorbets, of course, and the chocolate ice creams, which use an interesting caramelized-sugar technique for extra smoothness. \u003c/p>\n\u003cp>Godby's flavors are more elegant, and restrained, than his cone tattoos and wacky-ice-cream-guy reputation might lead you to expect. There's Sweet Summer Corn, an essence of summer made from fresh white corn, milk, sugar, and a touch of sour cream; Honey Thyme; McEvoy Olive Oil with citrus zest; Balsamic Caramel (because \"everyone had already done\" salted caramel); and the intriguing (and delicious) Candy Cap, made from a sweet, maple-y dried mushroom. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/M0BQ8cre--M\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>A few words of advice on the following recipe:\u003c/strong> Don't think you can skip the chicory, even though the recipe only calls for one tablespoon. Without it, the added sweetened condensed milk, along with the sugar in the custard, makes the finished product too sweet. Also, it's called Blue Bottle Vietnamese Coffee for a reason; whether or not you use \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a>, be sure to use freshly roasted, high quality coffee, grind it very finely, and strain the final mixture through a very fine-mesh strainer to avoid a gritty end result.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\" alt=\"Blue Bottle Vietnamese Coffee Ice Cream\" title=\"Blue Bottle Vietnamese Coffee Ice Cream\" width=\"500\" height=\"592\" class=\"alignnone size-full wp-image-44896\">\u003c/a>\u003cbr>\n \u003cem>Blue Bottle Vietnamese Coffee Ice Cream. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Blue Bottle Vietnamese Coffee\u003c/strong>\u003c/p>\n\u003cp>We are both coffee whores—think three macchiatos every morning, followed by mid-afternoon cappuccinos. Please don’t speak to either one of us prior to morning coffee. No—really. \u003c/p>\n\u003cp>Legit ice cream shops must have coffee ice cream. It’s just a fact. Our variation is an interpretation of Vietnamese coffee, and, surprise surprise, it’s not cloyingly sweet like most coffee ice creams and actually tastes like coffee. \u003c/p>\n\u003cp>There was never any doubt that we would use Blue Bottle for our coffee ice cream. For starters, we needed some street cred while we were getting off the ground, and at the point Blue Bottle was one of the only artisan coffee roasters in San Francisco. \u003c/p>\n\u003cp>But even more so, Blue Bottle mastermind James Freeman has been a true friend and a mentor for us. We've had a partnership with Blue Bottle since the beginning and use Giant Steps blend in our ice cream. \u003c/p>\n\u003cp>The secret ingredient is the chicory, which gives it a nice sharp edge and makes it all taste a little more like actual coffee. You can find chicory at natural foods stores.\u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from the Humphry Slocombe Ice Cream Book by Jake Godby, Sean Vahey, and Paolo Lucchesi, copyright 2012. Published by Chronicle Books. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Yield: \u003c/strong>1 quart \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups heavy cream\u003cbr>\n1 cup whole milk\u003cbr>\n1 tsp salt\u003cbr>\n3 egg yolks\u003cbr>\n1 cup sugar\u003cbr>\n3 tbsp strong ground coffee\u003cbr>\n1 tbsp ground chicory\u003cbr>\n1/2 cup sweetened condensed milk\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\nFill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fill the bowl with a fine-mesh strainer. \u003c/p>\n\u003cp>In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. \u003c/p>\n\u003cp>Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.\u003c/p>\n\u003cp>Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pot, 2 to 3 minutes. \u003c/p>\n\u003cp>Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Stir in the coffee, chicory, and condensed milk while it’s hot (you can’t cook condensed milk because it’ll burn). Let cool, stirring occasionally. \u003c/p>\n\u003cp>When the custard is totally cool, cover and let steep and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard pour it through a fine-mesh strainer into an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.\u003c/p>\n\u003cp>\u003cem>Jake Godby and Sean Vahey will be signing the Humphry Slocombe Ice Cream Book on Saturday June 23, 3-4pm, at Omnivore Books, 3885a Cesar Chavez St, San Francisco. For more information, go to \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> or call (415)282-4712.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003c/p>\n\n",
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"excerpt": "From Secret Breakfast to Bacon Peanut Brittle, Foie Gras Ice Cream Sandwiches to Hibiscus Beet Sorbet, the Humphry Slocombe Ice Cream Book has all the inside dish (and recipes) a fan could want. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/humphry-slocombe-cover.jpg\" alt=\"humphry slocombe ice cream book\" title=\"humphry slocombe ice cream book\" width=\"500\" height=\"643\" class=\"alignnone size-full wp-image-44895\">\u003c/a>\u003c/p>\n\u003cp>June Gloom may have finally descended like the fog, just in time for summer, but 50-degree weather doesn't stop true San Franciscans from enjoying the summer, or the myriad pleasures of the city's many frozen desserts. While NYC melts, we shiver in hoodies, but ice cream's always worth the wait. \u003c/p>\n\u003cp>Especially if you're waiting in line at \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>, the popular Mission shop whose anything-goes vibe always gets a little more sparkly come \u003ca href=\"http://www.sfpride.org/\">Pride\u003c/a>. What other ice cream shop would celebrate this weekend's festivities with a Rainbow Unicorn Sundae, made of strawberry and sweet-corn ice creams topped with multicolored sprinkles and an upside-down cone? Now, Sean Vahey, owner and operations manager and Jake Godby, chef/owner, reveal their secrets in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>. How they keep the cornflakes crunchy in the Secret Breakfast ice cream, the Elvis: The Fat Years' Bacon Peanut Brittle recipe, even the story (and names!) behind the two-headed calf mounted on the wall: it's all here, fans.\u003c/p>\n\u003cp>Since opening the shop in 2008, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Godby and Vahey\u003c/a> have been happy to swing both high and low, from Boccalone Prosciutto ice cream and, this week, last-chance Foie Gras Ice Cream Sandwiches to Red Hot Banana, banana ice cream studded with \u003ca href=\"http://www.ferrarapan.com/html/redhot.html\">Red Hots\u003c/a> (\"And yes, we use actual Red Hots--why try to duplicate a thing that is already perfect?\") and Open Hand Fluffernutter, \u003ca href=\"http://www.openhand.org/eating-right/project-open-hand-peanut-butter/\">Project Open Hand peanut butter\u003c/a> ice cream swirled with housemade marshmallow topping. As they point out in the book, the shop has served plain strawberry ice cream only once, as a leftover from an all-day party featuring a strawberry/marshmallow/hot fudge/\u003ca href=\"http://en.wikipedia.org/wiki/Trix_%28cereal%29\">Trix\u003c/a> cereal concoction they'd dubbed the Tranny Smackdown Sundae. Only when strawberry ice cream is studded with candied jalapenos or olives (\"If they don't know any better, people won't even figure out that those are specks of olive. But when they do eventually put two and two together, they'll be very proud of themselves for expanding their horizons, to much deliciousness\") does it find a slot in their regular flavor rotation.\u003c/p>\n\u003cp>So, this isn't exactly an ice cream book for the whole family, unless you really want to explain \"tranny smackdown\" to your kids, or why it's \"ghetto style\" to make ice cream without a machine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for grown-ups with a certain San Francisco attitude, the book is a scream. Written by the San Francisco Chronicle's \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/paolo-lucchesi/\">Inside Scoop\u003c/a> columnist Paolo Lucchesi, the book takes the sugar-high, caffeine-crazy voice familiar to \u003ca href=\"https://twitter.com/humphryslocombe/\">@HumphrySlocombe\u003c/a>'s 300,000 Twitter followers—soaked in the pop culture of the moment, always up for a naughty double entendre or a Spice Girls reference—and makes it last from Rosemary's Baby (rosemary and pine nut ice cream) to Hibiscus Beet Sorbet. \u003c/p>\n\u003cp>The headnotes on many of the recipes are longer than the recipes themselves, which, like those in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Sweet Cream and Sugar Cones\u003c/a>, are pretty much all variations on the same basic stovetop-custard theme. The only exceptions are the sorbets, of course, and the chocolate ice creams, which use an interesting caramelized-sugar technique for extra smoothness. \u003c/p>\n\u003cp>Godby's flavors are more elegant, and restrained, than his cone tattoos and wacky-ice-cream-guy reputation might lead you to expect. There's Sweet Summer Corn, an essence of summer made from fresh white corn, milk, sugar, and a touch of sour cream; Honey Thyme; McEvoy Olive Oil with citrus zest; Balsamic Caramel (because \"everyone had already done\" salted caramel); and the intriguing (and delicious) Candy Cap, made from a sweet, maple-y dried mushroom. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/M0BQ8cre--M\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>A few words of advice on the following recipe:\u003c/strong> Don't think you can skip the chicory, even though the recipe only calls for one tablespoon. Without it, the added sweetened condensed milk, along with the sugar in the custard, makes the finished product too sweet. Also, it's called Blue Bottle Vietnamese Coffee for a reason; whether or not you use \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a>, be sure to use freshly roasted, high quality coffee, grind it very finely, and strain the final mixture through a very fine-mesh strainer to avoid a gritty end result.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\" alt=\"Blue Bottle Vietnamese Coffee Ice Cream\" title=\"Blue Bottle Vietnamese Coffee Ice Cream\" width=\"500\" height=\"592\" class=\"alignnone size-full wp-image-44896\">\u003c/a>\u003cbr>\n \u003cem>Blue Bottle Vietnamese Coffee Ice Cream. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Blue Bottle Vietnamese Coffee\u003c/strong>\u003c/p>\n\u003cp>We are both coffee whores—think three macchiatos every morning, followed by mid-afternoon cappuccinos. Please don’t speak to either one of us prior to morning coffee. No—really. \u003c/p>\n\u003cp>Legit ice cream shops must have coffee ice cream. It’s just a fact. Our variation is an interpretation of Vietnamese coffee, and, surprise surprise, it’s not cloyingly sweet like most coffee ice creams and actually tastes like coffee. \u003c/p>\n\u003cp>There was never any doubt that we would use Blue Bottle for our coffee ice cream. For starters, we needed some street cred while we were getting off the ground, and at the point Blue Bottle was one of the only artisan coffee roasters in San Francisco. \u003c/p>\n\u003cp>But even more so, Blue Bottle mastermind James Freeman has been a true friend and a mentor for us. We've had a partnership with Blue Bottle since the beginning and use Giant Steps blend in our ice cream. \u003c/p>\n\u003cp>The secret ingredient is the chicory, which gives it a nice sharp edge and makes it all taste a little more like actual coffee. You can find chicory at natural foods stores.\u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from the Humphry Slocombe Ice Cream Book by Jake Godby, Sean Vahey, and Paolo Lucchesi, copyright 2012. Published by Chronicle Books. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Yield: \u003c/strong>1 quart \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups heavy cream\u003cbr>\n1 cup whole milk\u003cbr>\n1 tsp salt\u003cbr>\n3 egg yolks\u003cbr>\n1 cup sugar\u003cbr>\n3 tbsp strong ground coffee\u003cbr>\n1 tbsp ground chicory\u003cbr>\n1/2 cup sweetened condensed milk\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\nFill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fill the bowl with a fine-mesh strainer. \u003c/p>\n\u003cp>In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. \u003c/p>\n\u003cp>Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.\u003c/p>\n\u003cp>Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pot, 2 to 3 minutes. \u003c/p>\n\u003cp>Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Stir in the coffee, chicory, and condensed milk while it’s hot (you can’t cook condensed milk because it’ll burn). Let cool, stirring occasionally. \u003c/p>\n\u003cp>When the custard is totally cool, cover and let steep and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard pour it through a fine-mesh strainer into an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.\u003c/p>\n\u003cp>\u003cem>Jake Godby and Sean Vahey will be signing the Humphry Slocombe Ice Cream Book on Saturday June 23, 3-4pm, at Omnivore Books, 3885a Cesar Chavez St, San Francisco. For more information, go to \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> or call (415)282-4712.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bi-Rite Creamery's Sweet Cream and Sugar Cones: Review and Recipe for Balsamic Strawberry Ice Cream",
"title": "Bi-Rite Creamery's Sweet Cream and Sugar Cones: Review and Recipe for Balsamic Strawberry Ice Cream",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sweetcream-bookcover500.jpg\" alt=\"Sweet Cream and Sugar Cones\" title=\"Sweet Cream and Sugar Cones\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-44437\">\u003c/a>\u003c/p>\n\u003cp>What to do when it's too darn hot? Make ice cream, of course! And just in time for this summer's inland heat wave come Bi-Rite Creamery's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">Sweet Cream and Sugar Cones\u003c/a> and the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>, two much-anticipated recipe books from a couple of our favorite local scoop shops. This week, we'll go to Bi-Rite; check in next week to see how Humphry Slocombe fares. \u003c/p>\n\u003cp>If you ever need proof of San Francisco's food obsession, just stroll by \u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a> on a sunny Saturday afternoon. Or a windy Tuesday, or a foggy Friday...it's a rare hour of the day, no matter what the weather, that this standing-room-only ice cream shop doesn't have a line stretching down the street and around the block. Of course, its prime Dolores Park location would be a draw even if they were selling Otter Pops and Good Humor bars. But as any fan can tell you, the ice cream is consistently delicious, in rotating flavors that offer a good mix of kid-friendly (cookies and cream, mint chip, malted vanilla with peanut brittle and milk chocolate) and foodie-pleasing (salted caramel, balsamic strawberry, honey lavender). If you can't stand the line, there's a take-out window down the street selling soft-serve swirls, plus divine seasonal fruit popsicles, cookies, and ice-cream sandwiches. \u003c/p>\n\u003cp>Bi-Rite Creamery founders Anne Walker and Kris Hoogerhyde got their ice-cream start in 2000, as pastry chefs at the now-closed but well-loved 42 Degrees restaurant. Even though their little shop sold close to half a million scoops last year, they still make their ice cream and ice-cream treats in small batches, using organic Straus dairy from Marin, coffee beans from \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a>, and a lot of organic and/or local produce sourced through their sister business, \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>. (Walker is married to Bi-Rite owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a>.)\u003c/p>\n\u003cp>The book, written by Walker and Hoogerhyde with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/31/how-to-eat-good-food-a-local-grocer%E2%80%99s-manifesto/\">Bi-Rite Market's Eat Good Food\u003c/a> author Dabney Gough, is bright, chatty and friendly, accessible to all skill levels thanks to smart, detailed instructions that don't just rely on cooking times, but give readers visual and textural tip-offs as well. An initial Master Instructions chapter gives thorough step-by-step instructions for making ice-cream base, sorbet, granita, ice cream cakes and pies, in fuller detail than the following recipes. Even if you've never made ice cream before, reading these instructions is like having a helpful chef pal hovering at your elbow, trouble-shooting and encouraging you at every step. Besides the ice creams, there are recipes for all kinds of sundae-bar delights, from chocolate and vanilla cake bases and homemade marshmallows to hot fudge, peanut brittle, brownies, snickerdoodles (for making their signature cinnamony \u003cem>ricanelas\u003c/em> ice cream), lemon curd, gingersnaps, gingerbread, and more. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once you've mastered the vanilla ice cream, you can make any recipe in the book, as every ice cream variation starts with the same basic stovetop-custard base of heavy cream, lowfat milk, sugar, salt, and egg yolks, put together the same way. Perhaps in wanting to appeal to the broadest possible base of home cooks (and families), the authors don't give temperature measurements for their basic custard recipe, relying instead on the traditional direction to cook until it \"coats the back of a spatula.\" In my experience, most home cooks are very jumpy around custard mixtures, and usually undercook them in their hopes of avoiding a scrambled mess. Using an instant-read, digital thermometer to gauge doneness solves this problem and gives the most consistent results; it would have be helpful if the authors had included stage-by-stage temperature readings for their more advanced, gadget-minded cooks, along with the typical visual cues. \u003c/p>\n\u003cp>The chapters are organized by main ingredient, so if you're craving caramel, you can turn to the caramel chapter and find everything brown and sugary, from Brown Sugar Ice Cream with a Ginger-Caramel Swirl to Toffee Chip Cookies, Brown Sugar Graham Crackers, and Caramel Sauce. It can make for some flipping back and forth if you want to make a variety of toppings, however, since the sauces—Vanilla Butterscotch, Hot Fudge, Espresso Fudge, Caramel, Blueberry-Lemon—aren't listed one after the other in a toppings chapter but separated, respectively, into the Vanilla, Chocolate, Coffee and Tea, Caramel, and Berries chapters. I also wish there was a stone-fruit chapter; homemade peach ice cream is a food of the gods, and I'm sure Walker and Hoogerhyde could make an appropriately celestial version. \u003c/p>\n\u003cp>And before a second edition is printed, I hope the copyediting team at Ten Speed Press does another proof-read, since at least two recipes have embarrassing gaps where significant items are mentioned in the ingredient list and then never seen again. In the Caramelized Banana Ice Cream, for example, the bananas are caramelized, pureed, and set aside, with no mention of when or how they should be added to the ice-cream base. Pumpkin puree is listed as an ingredient in Pumpkin Pie Ice Cream, but never mixed in. Small oversights, but having been a cookbook editor, I know that these are the types of mistakes that drive readers crazy. (According to Ten Speed, the authors have since fixed these omissions for future editions, and the corrected instructions are available on the book's \u003ca href=\"http://biritecreamery.com/book/sweet-cream-sugar-cones-frequently-asked-questions\">Frequently Asked Questions\u003c/a> page.) \u003c/p>\n\u003cp>Overall, I'd give this two-and-a-half scoops. The ice cream (and dairy-free fruit popsicle) recipes are fun, tasty, and very of-the-moment, and the numerous side recipes for cakes, cookies, and toppings makes this as much a dessert cookbook as an ice cream one. Plus, buying the book is the only way to find out how to make their madly popular Salted Caramel ice cream, since that's the one recipe that reviewers and bloggers can't get permission to reprint. The secret? Sugar and salt. For the rest of it, you'll have to buy the book. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\" alt=\"Balsamic Strawberry Ice Cream\" title=\"Balsamic Strawberry Ice Cream\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-44436\">\u003c/a>\u003cbr>\n\u003cem>Balsamic Strawberry Ice Cream Cake. Photograph: Paige Green\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Balsamic Strawberry Ice Cream\u003c/strong>\u003cbr>\nIn the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give our frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries. We add it in two stages (with the cooking berries and just before churning) for an even more complex flavor. \u003c/p>\n\u003cp>\u003cem>Reprinted with permission from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, copyright 2012. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 2 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes, plus 2 to 6 hours' chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Strawberry Puree:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered\u003cbr>\n2 1/2 tablespoons sugar\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Base:\u003c/em>\u003c/strong>\u003cbr>\n5 large egg yolks\u003cbr>\n1/2 cup sugar\u003cbr>\n1 3/4 cups heavy cream\u003cbr>\n3/4 cup 1% or 2% milk\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Cook the Berries\u003c/em>\u003c/strong>\u003cbr>\n1. Combine the berries with the 2 1/2 tablespoons sugar and 2 teaspoons vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they have released has reduced somewhat, 6 to 8 minutes.\u003c/p>\n\u003cp>2. Let cool slightly, then transfer the berries and their juice to a blender or food processor. Puree until smooth and refrigerate until ready to use. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the Base\u003c/em>\u003c/strong>\u003cbr>\n3. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half the sugar (1/4 cup). Set aside. \u003c/p>\n\u003cp>4. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium. \u003c/p>\n\u003cp>5. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the eggs-and-cream mixture from the bowl into the pan. \u003c/p>\n\u003cp>6. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1-2 minutes longer. \u003c/p>\n\u003cp>7. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Freeze the Ice Cream\u003c/em>\u003c/strong>\u003cbr>\n8. Whisk the strawberry puree and the remaining 2 teaspoons vinegar into the chilled base.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>9. Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away, or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours. \u003c/p>\n\n",
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"excerpt": "What to cook when it's too darn hot? Ice cream, of course! This week, Stephanie Rosenbaum reviews Sweet Cream and Sugar Cones, a how-to guide from San Francisco's Bi-Rite Creamery, with a recipe for Balsamic Strawberry Ice Cream. ",
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"description": "What to cook when it's too darn hot? Ice cream, of course! This week, Stephanie Rosenbaum reviews Sweet Cream and Sugar Cones, a how-to guide from San Francisco's Bi-Rite Creamery, with a recipe for Balsamic Strawberry Ice Cream. ",
"title": "Bi-Rite Creamery's Sweet Cream and Sugar Cones: Review and Recipe for Balsamic Strawberry Ice Cream | KQED",
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"headline": "Bi-Rite Creamery's Sweet Cream and Sugar Cones: Review and Recipe for Balsamic Strawberry Ice Cream",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sweetcream-bookcover500.jpg\" alt=\"Sweet Cream and Sugar Cones\" title=\"Sweet Cream and Sugar Cones\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-44437\">\u003c/a>\u003c/p>\n\u003cp>What to do when it's too darn hot? Make ice cream, of course! And just in time for this summer's inland heat wave come Bi-Rite Creamery's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">Sweet Cream and Sugar Cones\u003c/a> and the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>, two much-anticipated recipe books from a couple of our favorite local scoop shops. This week, we'll go to Bi-Rite; check in next week to see how Humphry Slocombe fares. \u003c/p>\n\u003cp>If you ever need proof of San Francisco's food obsession, just stroll by \u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a> on a sunny Saturday afternoon. Or a windy Tuesday, or a foggy Friday...it's a rare hour of the day, no matter what the weather, that this standing-room-only ice cream shop doesn't have a line stretching down the street and around the block. Of course, its prime Dolores Park location would be a draw even if they were selling Otter Pops and Good Humor bars. But as any fan can tell you, the ice cream is consistently delicious, in rotating flavors that offer a good mix of kid-friendly (cookies and cream, mint chip, malted vanilla with peanut brittle and milk chocolate) and foodie-pleasing (salted caramel, balsamic strawberry, honey lavender). If you can't stand the line, there's a take-out window down the street selling soft-serve swirls, plus divine seasonal fruit popsicles, cookies, and ice-cream sandwiches. \u003c/p>\n\u003cp>Bi-Rite Creamery founders Anne Walker and Kris Hoogerhyde got their ice-cream start in 2000, as pastry chefs at the now-closed but well-loved 42 Degrees restaurant. Even though their little shop sold close to half a million scoops last year, they still make their ice cream and ice-cream treats in small batches, using organic Straus dairy from Marin, coffee beans from \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a>, and a lot of organic and/or local produce sourced through their sister business, \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>. (Walker is married to Bi-Rite owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a>.)\u003c/p>\n\u003cp>The book, written by Walker and Hoogerhyde with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/31/how-to-eat-good-food-a-local-grocer%E2%80%99s-manifesto/\">Bi-Rite Market's Eat Good Food\u003c/a> author Dabney Gough, is bright, chatty and friendly, accessible to all skill levels thanks to smart, detailed instructions that don't just rely on cooking times, but give readers visual and textural tip-offs as well. An initial Master Instructions chapter gives thorough step-by-step instructions for making ice-cream base, sorbet, granita, ice cream cakes and pies, in fuller detail than the following recipes. Even if you've never made ice cream before, reading these instructions is like having a helpful chef pal hovering at your elbow, trouble-shooting and encouraging you at every step. Besides the ice creams, there are recipes for all kinds of sundae-bar delights, from chocolate and vanilla cake bases and homemade marshmallows to hot fudge, peanut brittle, brownies, snickerdoodles (for making their signature cinnamony \u003cem>ricanelas\u003c/em> ice cream), lemon curd, gingersnaps, gingerbread, and more. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once you've mastered the vanilla ice cream, you can make any recipe in the book, as every ice cream variation starts with the same basic stovetop-custard base of heavy cream, lowfat milk, sugar, salt, and egg yolks, put together the same way. Perhaps in wanting to appeal to the broadest possible base of home cooks (and families), the authors don't give temperature measurements for their basic custard recipe, relying instead on the traditional direction to cook until it \"coats the back of a spatula.\" In my experience, most home cooks are very jumpy around custard mixtures, and usually undercook them in their hopes of avoiding a scrambled mess. Using an instant-read, digital thermometer to gauge doneness solves this problem and gives the most consistent results; it would have be helpful if the authors had included stage-by-stage temperature readings for their more advanced, gadget-minded cooks, along with the typical visual cues. \u003c/p>\n\u003cp>The chapters are organized by main ingredient, so if you're craving caramel, you can turn to the caramel chapter and find everything brown and sugary, from Brown Sugar Ice Cream with a Ginger-Caramel Swirl to Toffee Chip Cookies, Brown Sugar Graham Crackers, and Caramel Sauce. It can make for some flipping back and forth if you want to make a variety of toppings, however, since the sauces—Vanilla Butterscotch, Hot Fudge, Espresso Fudge, Caramel, Blueberry-Lemon—aren't listed one after the other in a toppings chapter but separated, respectively, into the Vanilla, Chocolate, Coffee and Tea, Caramel, and Berries chapters. I also wish there was a stone-fruit chapter; homemade peach ice cream is a food of the gods, and I'm sure Walker and Hoogerhyde could make an appropriately celestial version. \u003c/p>\n\u003cp>And before a second edition is printed, I hope the copyediting team at Ten Speed Press does another proof-read, since at least two recipes have embarrassing gaps where significant items are mentioned in the ingredient list and then never seen again. In the Caramelized Banana Ice Cream, for example, the bananas are caramelized, pureed, and set aside, with no mention of when or how they should be added to the ice-cream base. Pumpkin puree is listed as an ingredient in Pumpkin Pie Ice Cream, but never mixed in. Small oversights, but having been a cookbook editor, I know that these are the types of mistakes that drive readers crazy. (According to Ten Speed, the authors have since fixed these omissions for future editions, and the corrected instructions are available on the book's \u003ca href=\"http://biritecreamery.com/book/sweet-cream-sugar-cones-frequently-asked-questions\">Frequently Asked Questions\u003c/a> page.) \u003c/p>\n\u003cp>Overall, I'd give this two-and-a-half scoops. The ice cream (and dairy-free fruit popsicle) recipes are fun, tasty, and very of-the-moment, and the numerous side recipes for cakes, cookies, and toppings makes this as much a dessert cookbook as an ice cream one. Plus, buying the book is the only way to find out how to make their madly popular Salted Caramel ice cream, since that's the one recipe that reviewers and bloggers can't get permission to reprint. The secret? Sugar and salt. For the rest of it, you'll have to buy the book. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\" alt=\"Balsamic Strawberry Ice Cream\" title=\"Balsamic Strawberry Ice Cream\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-44436\">\u003c/a>\u003cbr>\n\u003cem>Balsamic Strawberry Ice Cream Cake. Photograph: Paige Green\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Balsamic Strawberry Ice Cream\u003c/strong>\u003cbr>\nIn the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give our frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries. We add it in two stages (with the cooking berries and just before churning) for an even more complex flavor. \u003c/p>\n\u003cp>\u003cem>Reprinted with permission from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, copyright 2012. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 2 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes, plus 2 to 6 hours' chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Strawberry Puree:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered\u003cbr>\n2 1/2 tablespoons sugar\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Base:\u003c/em>\u003c/strong>\u003cbr>\n5 large egg yolks\u003cbr>\n1/2 cup sugar\u003cbr>\n1 3/4 cups heavy cream\u003cbr>\n3/4 cup 1% or 2% milk\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Cook the Berries\u003c/em>\u003c/strong>\u003cbr>\n1. Combine the berries with the 2 1/2 tablespoons sugar and 2 teaspoons vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they have released has reduced somewhat, 6 to 8 minutes.\u003c/p>\n\u003cp>2. Let cool slightly, then transfer the berries and their juice to a blender or food processor. Puree until smooth and refrigerate until ready to use. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the Base\u003c/em>\u003c/strong>\u003cbr>\n3. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half the sugar (1/4 cup). Set aside. \u003c/p>\n\u003cp>4. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium. \u003c/p>\n\u003cp>5. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the eggs-and-cream mixture from the bowl into the pan. \u003c/p>\n\u003cp>6. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1-2 minutes longer. \u003c/p>\n\u003cp>7. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Freeze the Ice Cream\u003c/em>\u003c/strong>\u003cbr>\n8. Whisk the strawberry puree and the remaining 2 teaspoons vinegar into the chilled base.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>9. Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away, or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hot in the Kitchen with Chef Ben De Vries",
"title": "Hot in the Kitchen with Chef Ben De Vries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BABBenDeVriespeekingatfood1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BABBenDeVriespeekingatfood1.jpg\" alt=\"Ben De Vries peeking at food\" title=\"Ben De Vries peeking at food\" width=\"560\" height=\"373\" class=\"alignnonet size-full wp-image-44259\">\u003c/a>\u003cbr>\n\u003cem>Ben De Vries peeking at food. Photo: Matthew Pinna\u003c/em>\u003c/p>\n\u003cp>Ben De Vries is the chef-owner of \u003ca href=\"http://www.luellasf.com/\">Luella\u003c/a>, where he dishes up modern California food. De Vries opened Luella with his wife Rachel Lewis de Vries seven years ago, and the restaurant is celebrating this milestone anniversary with weekly promotions: Tuesday is half price bottles of wine (all bottles, all night) and on Wednesday, Chef De Vries brought back his “seven-year itch” recipes of chicken & ribs with flaky buttermilk biscuits. De Vries and his kitchen crew make their own hot sauce, mayonnaise, mustard, pickles and potato chips, and Luella is launching a takeaway prepared three-course meal that can be picked up curbside—a service that is a potential draw for anyone who has sweated over finding a parking spot anytime in Russian Hill. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDeVries_LuellaExterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDeVries_LuellaExterior.jpg\" alt=\"Luella Exterior \" title=\"Luella Exterior \" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-44257\">\u003c/a>\u003cbr>\n\u003cem>Luella Exterior. Photo: Matthew Pinna\u003c/em>\u003c/p>\n\u003cp>De Vries worked locally at \u003ca href=\"http://thirstybear.com/\">Thirsty Bear Brewing Company\u003c/a>, \u003ca href=\"http://www.restaurantlulu.com/\">LuLu\u003c/a>, \u003ca href=\"http://www.scalasbistro.com/\">Scala’s\u003c/a>, Vertigo, mc2 and Andalu before opening Luella with his wife Rachel. In \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/10/21/DDPO1A4FCD.DTL\">2009\u003c/a>, Michael Bauer awarded Luella two and a half stars, and \u003ca href=\"http://www.7x7.com/eat-drink/sunday-suppers-sf\">7x7\u003c/a> and \u003ca href=\"http://www.gayot.com/restaurants/luella-san-francisco-ca-94109_3sf041114.html\">Gayot\u003c/a> have served up praise throughout the years. Chef De Vries is age 41, which he claims makes him \"age 201 in kitchen years.\" He lives with his family in the Mission Dolores neighborhood. \u003c/p>\n\u003cp>Bay Area Bites interviewed Chef De Vries in person and via email. His responses have been edited for length and clarity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDVbar-and-tables1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDVbar-and-tables1.jpg\" alt=\"Luella interior\" title=\"Luella interior\" width=\"560\" height=\"323\" class=\"alignnone size-full wp-image-44258\">\u003c/a>\u003cbr>\n\u003cem>Luella interior courtesy of Luella\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been very into Americana and southern cooking: everything from a bone marrow hamburger to fried chicken and ribs. I’ve also been working with packaging a lot and am developing sustainable fresh prepared meals. \u003c/p>\n\u003cp>Luella in a bag will be a three-course meal with some extra goodies. We take care of the difficult part, and the food is prepped and ready for the customer. The first meal will be short rib lasagna with salad. The feel of the meal is the quality you get in the restaurant and each dish is made to order. You’ll get the technique of restaurant food to your house. \u003c/p>\n\u003cp>There are a lot of times you don’t feel like going out. I noticed that when my wife was stopping by the restaurant to pick up food for dinner up to three times a week. I thought, “Okay, that’s a good sign.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400BABDeVriesHotSauce1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400BABDeVriesHotSauce1.jpg\" alt=\"DeVries HotSauce\" title=\"DeVries HotSauce\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-44256\">\u003c/a>\u003cbr>\n\u003cem>De Vries Hot Sauce. Photo: Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You make and bottle a hot sauce called \u003cem>La Venganza\u003c/em> but are from the Midwest. How did that come about?\u003c/strong>\u003cbr>\nSpicy heat was definitely not a part of my meals growing up. As a \u003ca href=\"http://en.wikipedia.org/wiki/Gabacho\">\u003cem>gabacho\u003c/em>\u003c/a> in the kitchen, many of the cooks would make fun of me when I’d go to try the salsa they made for staff meal. It made me want to learn to make and eat salsa, and habañero became my go-to pepper. I knew I was onto something when the \u003cem>Yucatán\u003c/em> guys in the kitchen couldn’t even finish or eat my hot sauce. I got to declare: “I win!” with a fist pump and my hands up. \u003c/p>\n\u003cp>I don’t wear a gloves or mask when we make the sauce, but they do. I guess I’m used to the heat by now. We have to finish making the habañero hot sauce before 2 p.m. Otherwise, the chili and heat stay in the air for too long. If we go past 2 p.m., I have to call my partner Leah Lidsky and tell her because she won’t come in until 4:30, to let the air clear out. \u003c/p>\n\u003cp>\u003cstrong>How is producing Luella in a bag similar to cooking at the restaurant?\u003c/strong>\u003cbr>\nOur label says “never touched by a machine,” and our prepared foods are still made by hand. I’m a big believer in the idea that the cook does more than just chop and cook. There’s that kitchen joke we use while cooking, and that’s, “It’s all about the love, baby.” Everything we start with is super fresh. We make it easy for people who have less time to grab something real fast on their way home. The menu will change every week and it’s all made to order. We’re not just setting up 30 orders of mac and cheese in the fridge. \u003c/p>\n\u003cp>As a child in the seventies, I ate a lot of \u003ca href=\"https://www.google.com/search?q=Hungry+Man+meals&hl=en&safe=off&client=firefox-a&hs=2hB&rls=org.mozilla:en-US:official&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=l4DXT6qcMaPQ2AXrxLGuDw&ved=0CJQBELAE&biw=1068&bih=1018\">Hungry Man\u003c/a> meals, Kraft mac n’ cheese, \u003ca href=\"http://www.chefboyardee.com/\">Chef Boyardee\u003c/a> and fast food. One of the main reasons I started cooking was because the only way we could eat a fresh meal was to cook it. My mom was working full time and going to school, and the last thing she had time for was cooking. For a long time, I looked down at the ‘prepared foods’ world, and saw it as a short cut that reduced the quality of our food. Then I had a child and my wife eventually went back to work. Let’s just say it changed my perspective. But the quality of prepared and packaged food is for the most part terrible. Frozen food and food off an assembly line just don’t do it! I’m a big believer that the hands of a cook should infuse the food with love. How can that ever happen when human hands have never touched the food?\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Rachel meet?\u003c/strong>\u003cbr>\nMy first day in San Francisco, I flew into town on New Years Day to visit a friend who was the chef at Café Marimba. Within an hour of getting off the plane I had a job offer to cook at LuLu, a place to stay and had met my future wife, who was the manager. We’ve been married for sixteen years and have a nine-year old daughter, Gemma.\u003c/p>\n\u003cp>\u003cstrong>Does Gemma like to cook?\u003c/strong>\u003cbr>\nShe likes to do butchery, and helps me break down pigs, and filet salmon. Her personal favorite is making beurre blanc sauce. She spends a lot of time during the summer in the kitchen peeling potatoes, rolling pasta and everything in between!\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://ppqsf.com/\">PPQ\u003c/a> for pho. I usually do the five-spice chicken. It’s a Monday night tradition with the family and makes the world seem a little better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paulinespizza.com/\">Pauline’s\u003c/a> has the best pizza in town! I’ve been going there since the late 90s. They were doing pizza before it was trendy and it’s a block from my house. I like that they use the freshest ingredients and have the lightest dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> has decent pizza, great appetizers, and sitting outside in Marin feels very sane.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nCheese steaks! It’s incredibly hard to find a good cheese steak out west. But \u003ca href=\"http://www.cheesesteakshop.com/\">the Cheese Steak Shop\u003c/a> does one that’s just greasy enough to feel like you're back east. Double up on the meat and cheese, add hot peppers and I’m pretty close to heaven! I only go after I’ve worked out for two hours… less then that and I feel too guilty.\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Chef Ben De Vries, chef-owner at Luella, a Russian Hill restaurant that is celebrating its “seven year itch” with specials on chicken and ribs and bottles of wine. Chef De Vries dishes on why he makes La Venganza hot sauce, and what he’s up to in the kitchen. ",
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"description": "Mary Ladd interviews Chef Ben De Vries, chef-owner at Luella, a Russian Hill restaurant that is celebrating its “seven year itch” with specials on chicken and ribs and bottles of wine. Chef De Vries dishes on why he makes La Venganza hot sauce, and what he’s up to in the kitchen. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BABBenDeVriespeekingatfood1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BABBenDeVriespeekingatfood1.jpg\" alt=\"Ben De Vries peeking at food\" title=\"Ben De Vries peeking at food\" width=\"560\" height=\"373\" class=\"alignnonet size-full wp-image-44259\">\u003c/a>\u003cbr>\n\u003cem>Ben De Vries peeking at food. Photo: Matthew Pinna\u003c/em>\u003c/p>\n\u003cp>Ben De Vries is the chef-owner of \u003ca href=\"http://www.luellasf.com/\">Luella\u003c/a>, where he dishes up modern California food. De Vries opened Luella with his wife Rachel Lewis de Vries seven years ago, and the restaurant is celebrating this milestone anniversary with weekly promotions: Tuesday is half price bottles of wine (all bottles, all night) and on Wednesday, Chef De Vries brought back his “seven-year itch” recipes of chicken & ribs with flaky buttermilk biscuits. De Vries and his kitchen crew make their own hot sauce, mayonnaise, mustard, pickles and potato chips, and Luella is launching a takeaway prepared three-course meal that can be picked up curbside—a service that is a potential draw for anyone who has sweated over finding a parking spot anytime in Russian Hill. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDeVries_LuellaExterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDeVries_LuellaExterior.jpg\" alt=\"Luella Exterior \" title=\"Luella Exterior \" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-44257\">\u003c/a>\u003cbr>\n\u003cem>Luella Exterior. Photo: Matthew Pinna\u003c/em>\u003c/p>\n\u003cp>De Vries worked locally at \u003ca href=\"http://thirstybear.com/\">Thirsty Bear Brewing Company\u003c/a>, \u003ca href=\"http://www.restaurantlulu.com/\">LuLu\u003c/a>, \u003ca href=\"http://www.scalasbistro.com/\">Scala’s\u003c/a>, Vertigo, mc2 and Andalu before opening Luella with his wife Rachel. In \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/10/21/DDPO1A4FCD.DTL\">2009\u003c/a>, Michael Bauer awarded Luella two and a half stars, and \u003ca href=\"http://www.7x7.com/eat-drink/sunday-suppers-sf\">7x7\u003c/a> and \u003ca href=\"http://www.gayot.com/restaurants/luella-san-francisco-ca-94109_3sf041114.html\">Gayot\u003c/a> have served up praise throughout the years. Chef De Vries is age 41, which he claims makes him \"age 201 in kitchen years.\" He lives with his family in the Mission Dolores neighborhood. \u003c/p>\n\u003cp>Bay Area Bites interviewed Chef De Vries in person and via email. His responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDVbar-and-tables1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDVbar-and-tables1.jpg\" alt=\"Luella interior\" title=\"Luella interior\" width=\"560\" height=\"323\" class=\"alignnone size-full wp-image-44258\">\u003c/a>\u003cbr>\n\u003cem>Luella interior courtesy of Luella\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been very into Americana and southern cooking: everything from a bone marrow hamburger to fried chicken and ribs. I’ve also been working with packaging a lot and am developing sustainable fresh prepared meals. \u003c/p>\n\u003cp>Luella in a bag will be a three-course meal with some extra goodies. We take care of the difficult part, and the food is prepped and ready for the customer. The first meal will be short rib lasagna with salad. The feel of the meal is the quality you get in the restaurant and each dish is made to order. You’ll get the technique of restaurant food to your house. \u003c/p>\n\u003cp>There are a lot of times you don’t feel like going out. I noticed that when my wife was stopping by the restaurant to pick up food for dinner up to three times a week. I thought, “Okay, that’s a good sign.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400BABDeVriesHotSauce1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400BABDeVriesHotSauce1.jpg\" alt=\"DeVries HotSauce\" title=\"DeVries HotSauce\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-44256\">\u003c/a>\u003cbr>\n\u003cem>De Vries Hot Sauce. Photo: Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You make and bottle a hot sauce called \u003cem>La Venganza\u003c/em> but are from the Midwest. How did that come about?\u003c/strong>\u003cbr>\nSpicy heat was definitely not a part of my meals growing up. As a \u003ca href=\"http://en.wikipedia.org/wiki/Gabacho\">\u003cem>gabacho\u003c/em>\u003c/a> in the kitchen, many of the cooks would make fun of me when I’d go to try the salsa they made for staff meal. It made me want to learn to make and eat salsa, and habañero became my go-to pepper. I knew I was onto something when the \u003cem>Yucatán\u003c/em> guys in the kitchen couldn’t even finish or eat my hot sauce. I got to declare: “I win!” with a fist pump and my hands up. \u003c/p>\n\u003cp>I don’t wear a gloves or mask when we make the sauce, but they do. I guess I’m used to the heat by now. We have to finish making the habañero hot sauce before 2 p.m. Otherwise, the chili and heat stay in the air for too long. If we go past 2 p.m., I have to call my partner Leah Lidsky and tell her because she won’t come in until 4:30, to let the air clear out. \u003c/p>\n\u003cp>\u003cstrong>How is producing Luella in a bag similar to cooking at the restaurant?\u003c/strong>\u003cbr>\nOur label says “never touched by a machine,” and our prepared foods are still made by hand. I’m a big believer in the idea that the cook does more than just chop and cook. There’s that kitchen joke we use while cooking, and that’s, “It’s all about the love, baby.” Everything we start with is super fresh. We make it easy for people who have less time to grab something real fast on their way home. The menu will change every week and it’s all made to order. We’re not just setting up 30 orders of mac and cheese in the fridge. \u003c/p>\n\u003cp>As a child in the seventies, I ate a lot of \u003ca href=\"https://www.google.com/search?q=Hungry+Man+meals&hl=en&safe=off&client=firefox-a&hs=2hB&rls=org.mozilla:en-US:official&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=l4DXT6qcMaPQ2AXrxLGuDw&ved=0CJQBELAE&biw=1068&bih=1018\">Hungry Man\u003c/a> meals, Kraft mac n’ cheese, \u003ca href=\"http://www.chefboyardee.com/\">Chef Boyardee\u003c/a> and fast food. One of the main reasons I started cooking was because the only way we could eat a fresh meal was to cook it. My mom was working full time and going to school, and the last thing she had time for was cooking. For a long time, I looked down at the ‘prepared foods’ world, and saw it as a short cut that reduced the quality of our food. Then I had a child and my wife eventually went back to work. Let’s just say it changed my perspective. But the quality of prepared and packaged food is for the most part terrible. Frozen food and food off an assembly line just don’t do it! I’m a big believer that the hands of a cook should infuse the food with love. How can that ever happen when human hands have never touched the food?\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Rachel meet?\u003c/strong>\u003cbr>\nMy first day in San Francisco, I flew into town on New Years Day to visit a friend who was the chef at Café Marimba. Within an hour of getting off the plane I had a job offer to cook at LuLu, a place to stay and had met my future wife, who was the manager. We’ve been married for sixteen years and have a nine-year old daughter, Gemma.\u003c/p>\n\u003cp>\u003cstrong>Does Gemma like to cook?\u003c/strong>\u003cbr>\nShe likes to do butchery, and helps me break down pigs, and filet salmon. Her personal favorite is making beurre blanc sauce. She spends a lot of time during the summer in the kitchen peeling potatoes, rolling pasta and everything in between!\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://ppqsf.com/\">PPQ\u003c/a> for pho. I usually do the five-spice chicken. It’s a Monday night tradition with the family and makes the world seem a little better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paulinespizza.com/\">Pauline’s\u003c/a> has the best pizza in town! I’ve been going there since the late 90s. They were doing pizza before it was trendy and it’s a block from my house. I like that they use the freshest ingredients and have the lightest dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> has decent pizza, great appetizers, and sitting outside in Marin feels very sane.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nCheese steaks! It’s incredibly hard to find a good cheese steak out west. But \u003ca href=\"http://www.cheesesteakshop.com/\">the Cheese Steak Shop\u003c/a> does one that’s just greasy enough to feel like you're back east. Double up on the meat and cheese, add hot peppers and I’m pretty close to heaven! I only go after I’ve worked out for two hours… less then that and I feel too guilty.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Herbivoracious Book Tour: Interview with Michael Natkin",
"title": "Herbivoracious Book Tour: Interview with Michael Natkin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/560NatkinKitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/560NatkinKitchen.jpg\" alt=\"Michael Natkin\" title=\"Michael Natkin\" width=\"560\" height=\"448\" class=\"alignnone size-full wp-image-43297\">\u003c/a>\u003cbr>\nM\u003cem>ichael Natkin. Photo courtesy Michael Natkin\u003c/em>\u003c/p>\n\u003cp>Feeling \u003ca href=\"http://herbivoracious.com/\">Herbivoracious\u003c/a>? Computer software engineer turned blogger Michael Natkin will help you get there with his “feast with the eyes first” plates of vibrant, bold food. Natkin is the Seattle-based computer expert behind the wildly popular Herbivoracious blog that he launched five years ago. Now, he is celebrating the launch of his hardcover \u003ca href=\"http://www.harvardcommonpress.com/herbivoracious/\">“Herbivoracious”\u003c/a> (Harvard Common Press, $24.95) meatless cookbook. Natkin was in San Francisco recently and calmly prepared gorgeous plates of blood orange, parsley and olive salad; \u003ca href=\"http://instagr.am/p/KEMLXKqCmM/\">sautéed\u003c/a> plump grapes with creamy chevre; and a bountiful baked dish of stuffed and baked polenta. Natkin’s cooking and book take a non-preachy approach and give appealing and flavorful options suitable for catered events and everyday meals. See more local coverage of Natkin’s Cookhouse event \u003ca href=\"http://superduperfantastic.com/wine-and-love-36/15133/\">here\u003c/a>, \u003ca href=\"http://instagr.am/p/KEO7L6p0tW/\">here\u003c/a>, and \u003ca href=\"https://twitter.com/#!/velvetaroma/status/197369621655977985/photo/1\">here\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.harvardcommonpress.com/herbivoracious/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/400CoverImageHerbivoracious.jpg\" alt=\"herbivoracious book cover - Michael Natkin\" title=\"herbivoracious book cover - Michael Natkin\" width=\"400\" height=\"447\" class=\"alignnone size-full wp-image-43299\">\u003c/a> \u003c/p>\n\u003cp>Natkin has big plans in his hometown once his book tour winds down. The married father of two is mulling over opening a lunch pop-up that will be what he says is a live way to experience his blog and cooking recipes. Bay Area Bites caught up with Natkin in North Beach and via a telephone interview. \u003c/p>\n\u003cp>\u003cstrong>What was the turning point that led you to leave your job as a programmer to devote yourself full time to a vegetarian cooking food biz?\u003c/strong>\u003cbr>\nIt’s been a long road and I started the blog at the point in my life where I wasn’t able to leave behind my job yet. I’ve been a really avid cook for 30 years. Many times I thought about making the jump to full-time cooking and took time off work a few times. I lived at \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch\u003c/a> farm for months and did the cooking and farming there. I also worked at \u003ca href=\"http://www.cafeflora.com/\">Cafe Flora\u003c/a> in Seattle. The blog has grown, and I now have over a hundred thousand visitors on each month. Harvard Common Press got in touch with me two years ago, and the cookbook project grew from that. My wife and I eventually decided I'd devote myself to cooking and the blog for a few years to see how this will all turn out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Talk about the philosophy that began your pop-up restaurant. What’s your vision for a restaurant?\u003c/strong>\u003cbr>\nI’ve got an idea to do a restaurant that is almost bringing the blog into the physical world. It will be something different and won’t be for everyone. There’ll be twelve seats or so, and I’ll be writing and testing recipes for the blog. I’ll be open 1-2 hours each day, and diners won’t have a say in what you eat. Hopefully people will find it interesting. I need to find a restaurateur, caterer or event space and create the right situation since I probably won’t want to do it myself.\u003c/p>\n\u003cp>\u003cstrong>What is the vegetarian food scene like in Seattle and what do you envision your unique contribution to be?\u003c/strong>\u003cbr>\nIt’s a big dynamic scene. We’ve got Cafe Flora, which is world-renowned. They have a lot of comfort food. The area has quite a few Asian vegetarian restaurants as well. \u003c/p>\n\u003cp>My unique spin is to bring a fine dining approach using more modernist techniques. I use detailed plating but it’s very approachable. What you find on the plate will be above and beyond, because I focus on pleasure and not just what’s healthful. The good news is that as a vegetarian, you have a little bit more leeway to eat and enjoy French fries, chocolate and all that. \u003c/p>\n\u003cp>\u003cstrong>How is the cookbook tour going? What's it like to cook for book events in different cities? (At the \u003ca href=\"http://www.cookhousesf.com/\">Cookhouse\u003c/a> event, Natkin’s recipe for polenta was more than triple the recipe in the book. Organizers were forced to run out and get Natkin more polenta.)\u003c/strong>\u003cbr>\nIt’s been really fun. Every venue is a new surprise. People have been so generous to offer space and bring their friends. I did a demo in Santa Monica this week, where we walked around the farmers’ market and then brought the produce back and made a Vietnamese menu.\u003c/p>\n\u003cp>\u003cstrong>What are the most important staples for a pantry to create good veggie-centric meals? \u003c/strong>\u003cbr>\nOne of the nice things about now is that you can shop online no matter where you live. Two sites that I like for ingredients are \u003ca href=\"http://chefshop.com/\">chefshop.com\u003c/a> and amazon.com.\u003cbr>\nGet a really great olive oil, to use for vinaigrettes and when you are ready to really taste the finished dish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.maldonsalt.co.uk/\">Maldon\u003c/a> salt as a finishing salt can turn a dish from pretty good to amazing. \u003c/p>\n\u003cp>The smoky flavors in smoked paprika get you the smoky, oaked flavors that can be a little bit hard to achieve in vegetarian food.\u003c/p>\n\u003cp>Dried shiitake mushrooms have a lot of utility and they’re inexpensive. I don’t use them to eat but to make broths. You get the umami flavor.\u003c/p>\n\u003cp>High quality chocolate in the 70% range. It’s really important to look for organic or fair trade. Lately, I’ve been using \u003ca href=\"http://www.valrhona-chocolate.com/\">Valrhona\u003c/a> and it’s delicious.\u003c/p>\n\u003cp>\u003cstrong>You took your own pictures for the book and used the advice of your good friend David Harpe. What are your tips to taking and getting \"honest and unadorned\" images that make readers want to cook and eat?\u003c/strong>\u003cbr>\nThere’s a few simple things: take your time. Make sure the room is wiped nicely and that things look neat. \u003c/p>\n\u003cp>White balance your camera.\u003c/p>\n\u003cp>Use natural light. Backlighting also really works well with food. Stabilize your camera so shutter speeds are slow. If you don’t have a tripod, then brace the camera by using a water glass. Hold glass still, so the image is not blurry. \u003c/p>\n\u003cp>\u003cstrong>How did you become a vegetarian and interested in vegetarian food? \u003c/strong>\u003cbr>\nIt’s important to note that being vegetarian is the right choice for me. I don't believe in moralizing but instead being about providing options. I want to give eaters and cooks the opportunity to answer: “What can I make that is equally satisfying to eating meat and has great flavors?” \u003c/p>\n\u003cp>Becoming vegetarian happened almost overnight and there were two causes. I was eighteen, and the happy one was that I had a girlfriend who was vegetarian and a really good cook. I wanted to be a good boyfriend and learned to be vegetarian with her.\u003c/p>\n\u003cp>My mom was dying of breast cancer, and it was a horrible situation. She was on a macrobiotic and was eating 100% vegetarian food. I was willing to cook and help her out, and in the process I quickly became vegetarian. Within one week, I went from eating McDonald’s and I never looked back. \u003c/p>\n\u003cp>\u003cstrong>Do you practice Buddhism?\u003c/strong>\u003cbr>\nNope, I don't practice Buddhism. I did back in 1986 when I lived at Green Gulch Farm, where there were four sitting sessions a day. I've always had some interest in it, but I can't say it is an active part of my life.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/400Chanterelle-Banh-Mi-Bites-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/400Chanterelle-Banh-Mi-Bites-1.jpg\" alt=\"Chanterelle Banh Mi Bites. Photo: Michael Natkin \" title=\"Chanterelle Banh Mi Bites. Photo: Michael Natkin \" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-43301\">\u003c/a>\u003cbr>\n\u003cem>Chanterelle banh mi bites. photo: Michael Natkin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chanterelle banh mi bites\u003c/strong>\u003c/p>\n\u003cp>Natkin: \"Banh mi are Vietnamese sandwiches that have taken the West Coast by storm. They are served on crusty baguettes, spread with a little mayo, and stuffed with pickled vegetables and a filling of your choice. Tofu is usually on the menu, though vegetarians still have to watch out for fish sauce.\u003c/p>\n\u003cp>I’ve adapted the traditional banh mi into a little two-bite crostini that makes a great appetizer. It will really wake up your palate with bright flavors and crunchy textures. If you can’t find chanterelle or other wild mushrooms, a thin slab of well-fried tofu would also be delicious, or you could use portobello mushrooms, cut into pieces that will sit nicely atop your baguette slices.\"\u003c/p>\n\u003cp>\u003cstrong>Vegan option\u003c/strong>\u003cbr>\nYields: 12 small pieces\u003cbr>\n30 minutes (15 minutes active)\u003c/p>\n\u003cp>\u003cstrong>FOR THE PICKLED VEGETABLES\u003c/strong>\u003cbr>\n1/2 cup rice vinegar\u003cbr>\n1/4 cup sugar\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1 whole star anise\u003cbr>\nFreshly ground black pepper\u003cbr>\n12 thin round slices daikon\u003cbr>\n1/2 cup julienned carrot (about one 6-inch carrot, cut into pieces about 1 1/2 inches long then thinly sliced)\u003c/p>\n\u003cp>\u003cstrong>FOR THE SEASONED MAYONNAISE\u003c/strong>\u003cbr>\n1/3 cup mayonnaise or vegan mayonnaise\u003cbr>\n1 teaspoon Sriracha or similar thick Asian chile sauce\u003c/p>\n\u003cp>\u003cstrong>TO COMPLETE THE DISH\u003c/strong>\u003cbr>\n2 teaspoons vegetable oil\u003cbr>\n1 teaspoon minced lemongrass, tender white parts only\u003cbr>\n12 small chanterelle mushrooms (or cut larger ones to appropriate size)\u003cbr>\nKosher salt\u003cbr>\n12 slices baguette, each about 3⁄8 inch thick\u003cbr>\n12 slices cucumber, peeled if the skin is tough\u003cbr>\n12 sprigs fresh cilantro (smaller than your baguette slices)\u003cbr>\n12 paper-thin slices jalapeño pepper, seeds removed\u003cbr>\nFlaky sea salt (such as Maldon)\u003c/p>\n\u003cp>1. For the pickled vegetables: Combine the rice vinegar, sugar, kosher salt, star anise, and a few grinds of black pepper in a small saucepan. Cook over medium heat until the mixture is nearly boiling and the sugar is dissolved. Turn off the heat and stir in the daikon and carrot. Cool to room temperature, then refrigerate for at least 20 minutes or up to 1 day.\u003c/p>\n\u003cp>2. For the seasoned mayonnaise: Mix together the mayonnaise and hot sauce.\u003c/p>\n\u003cp>3. To complete the dish: Place a small skillet over medium-high heat. Add the vegetable oil and when it is hot, add the lemongrass, chanterelle mushrooms, and a pinch of kosher salt. Cook, stirring a couple of times, until the mushrooms are tender and lightly browned, about 3 minutes.\u003c/p>\n\u003cp>4. Toast the baguette slices until very lightly browned. They should still be more soft than crunchy.\u003c/p>\n\u003cp>5. Spread each piece of baguette with 1 teaspoon of the seasoned mayonnaise. Top with 1 slice of the pickled daikon and 1 slice of cucumber, followed by a few pickled carrots. Top that with 1 mushroom, a sprig of cilantro, a slice of jalapeño, and a few flakes of sea salt. Serve immediately.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Mary Ladd is a San Francisco based writer, cook and event pro. She has survived the world’s hottest habañero burger, slaved away at hundreds of events and scurried around the Bay Area with Anthony Bourdain.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Mary Ladd profiles blogger Michael Natkin, a Seattle cook who created the award-winning Herbivoracious blog and has a new cookbook. Natkin describes what it's like to be on tour and possibly opening a pop-up restaurant that is a live version of his blog.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/560NatkinKitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/560NatkinKitchen.jpg\" alt=\"Michael Natkin\" title=\"Michael Natkin\" width=\"560\" height=\"448\" class=\"alignnone size-full wp-image-43297\">\u003c/a>\u003cbr>\nM\u003cem>ichael Natkin. Photo courtesy Michael Natkin\u003c/em>\u003c/p>\n\u003cp>Feeling \u003ca href=\"http://herbivoracious.com/\">Herbivoracious\u003c/a>? Computer software engineer turned blogger Michael Natkin will help you get there with his “feast with the eyes first” plates of vibrant, bold food. Natkin is the Seattle-based computer expert behind the wildly popular Herbivoracious blog that he launched five years ago. Now, he is celebrating the launch of his hardcover \u003ca href=\"http://www.harvardcommonpress.com/herbivoracious/\">“Herbivoracious”\u003c/a> (Harvard Common Press, $24.95) meatless cookbook. Natkin was in San Francisco recently and calmly prepared gorgeous plates of blood orange, parsley and olive salad; \u003ca href=\"http://instagr.am/p/KEMLXKqCmM/\">sautéed\u003c/a> plump grapes with creamy chevre; and a bountiful baked dish of stuffed and baked polenta. Natkin’s cooking and book take a non-preachy approach and give appealing and flavorful options suitable for catered events and everyday meals. See more local coverage of Natkin’s Cookhouse event \u003ca href=\"http://superduperfantastic.com/wine-and-love-36/15133/\">here\u003c/a>, \u003ca href=\"http://instagr.am/p/KEO7L6p0tW/\">here\u003c/a>, and \u003ca href=\"https://twitter.com/#!/velvetaroma/status/197369621655977985/photo/1\">here\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.harvardcommonpress.com/herbivoracious/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/400CoverImageHerbivoracious.jpg\" alt=\"herbivoracious book cover - Michael Natkin\" title=\"herbivoracious book cover - Michael Natkin\" width=\"400\" height=\"447\" class=\"alignnone size-full wp-image-43299\">\u003c/a> \u003c/p>\n\u003cp>Natkin has big plans in his hometown once his book tour winds down. The married father of two is mulling over opening a lunch pop-up that will be what he says is a live way to experience his blog and cooking recipes. Bay Area Bites caught up with Natkin in North Beach and via a telephone interview. \u003c/p>\n\u003cp>\u003cstrong>What was the turning point that led you to leave your job as a programmer to devote yourself full time to a vegetarian cooking food biz?\u003c/strong>\u003cbr>\nIt’s been a long road and I started the blog at the point in my life where I wasn’t able to leave behind my job yet. I’ve been a really avid cook for 30 years. Many times I thought about making the jump to full-time cooking and took time off work a few times. I lived at \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch\u003c/a> farm for months and did the cooking and farming there. I also worked at \u003ca href=\"http://www.cafeflora.com/\">Cafe Flora\u003c/a> in Seattle. The blog has grown, and I now have over a hundred thousand visitors on each month. Harvard Common Press got in touch with me two years ago, and the cookbook project grew from that. My wife and I eventually decided I'd devote myself to cooking and the blog for a few years to see how this will all turn out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Talk about the philosophy that began your pop-up restaurant. What’s your vision for a restaurant?\u003c/strong>\u003cbr>\nI’ve got an idea to do a restaurant that is almost bringing the blog into the physical world. It will be something different and won’t be for everyone. There’ll be twelve seats or so, and I’ll be writing and testing recipes for the blog. I’ll be open 1-2 hours each day, and diners won’t have a say in what you eat. Hopefully people will find it interesting. I need to find a restaurateur, caterer or event space and create the right situation since I probably won’t want to do it myself.\u003c/p>\n\u003cp>\u003cstrong>What is the vegetarian food scene like in Seattle and what do you envision your unique contribution to be?\u003c/strong>\u003cbr>\nIt’s a big dynamic scene. We’ve got Cafe Flora, which is world-renowned. They have a lot of comfort food. The area has quite a few Asian vegetarian restaurants as well. \u003c/p>\n\u003cp>My unique spin is to bring a fine dining approach using more modernist techniques. I use detailed plating but it’s very approachable. What you find on the plate will be above and beyond, because I focus on pleasure and not just what’s healthful. The good news is that as a vegetarian, you have a little bit more leeway to eat and enjoy French fries, chocolate and all that. \u003c/p>\n\u003cp>\u003cstrong>How is the cookbook tour going? What's it like to cook for book events in different cities? (At the \u003ca href=\"http://www.cookhousesf.com/\">Cookhouse\u003c/a> event, Natkin’s recipe for polenta was more than triple the recipe in the book. Organizers were forced to run out and get Natkin more polenta.)\u003c/strong>\u003cbr>\nIt’s been really fun. Every venue is a new surprise. People have been so generous to offer space and bring their friends. I did a demo in Santa Monica this week, where we walked around the farmers’ market and then brought the produce back and made a Vietnamese menu.\u003c/p>\n\u003cp>\u003cstrong>What are the most important staples for a pantry to create good veggie-centric meals? \u003c/strong>\u003cbr>\nOne of the nice things about now is that you can shop online no matter where you live. Two sites that I like for ingredients are \u003ca href=\"http://chefshop.com/\">chefshop.com\u003c/a> and amazon.com.\u003cbr>\nGet a really great olive oil, to use for vinaigrettes and when you are ready to really taste the finished dish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.maldonsalt.co.uk/\">Maldon\u003c/a> salt as a finishing salt can turn a dish from pretty good to amazing. \u003c/p>\n\u003cp>The smoky flavors in smoked paprika get you the smoky, oaked flavors that can be a little bit hard to achieve in vegetarian food.\u003c/p>\n\u003cp>Dried shiitake mushrooms have a lot of utility and they’re inexpensive. I don’t use them to eat but to make broths. You get the umami flavor.\u003c/p>\n\u003cp>High quality chocolate in the 70% range. It’s really important to look for organic or fair trade. Lately, I’ve been using \u003ca href=\"http://www.valrhona-chocolate.com/\">Valrhona\u003c/a> and it’s delicious.\u003c/p>\n\u003cp>\u003cstrong>You took your own pictures for the book and used the advice of your good friend David Harpe. What are your tips to taking and getting \"honest and unadorned\" images that make readers want to cook and eat?\u003c/strong>\u003cbr>\nThere’s a few simple things: take your time. Make sure the room is wiped nicely and that things look neat. \u003c/p>\n\u003cp>White balance your camera.\u003c/p>\n\u003cp>Use natural light. Backlighting also really works well with food. Stabilize your camera so shutter speeds are slow. If you don’t have a tripod, then brace the camera by using a water glass. Hold glass still, so the image is not blurry. \u003c/p>\n\u003cp>\u003cstrong>How did you become a vegetarian and interested in vegetarian food? \u003c/strong>\u003cbr>\nIt’s important to note that being vegetarian is the right choice for me. I don't believe in moralizing but instead being about providing options. I want to give eaters and cooks the opportunity to answer: “What can I make that is equally satisfying to eating meat and has great flavors?” \u003c/p>\n\u003cp>Becoming vegetarian happened almost overnight and there were two causes. I was eighteen, and the happy one was that I had a girlfriend who was vegetarian and a really good cook. I wanted to be a good boyfriend and learned to be vegetarian with her.\u003c/p>\n\u003cp>My mom was dying of breast cancer, and it was a horrible situation. She was on a macrobiotic and was eating 100% vegetarian food. I was willing to cook and help her out, and in the process I quickly became vegetarian. Within one week, I went from eating McDonald’s and I never looked back. \u003c/p>\n\u003cp>\u003cstrong>Do you practice Buddhism?\u003c/strong>\u003cbr>\nNope, I don't practice Buddhism. I did back in 1986 when I lived at Green Gulch Farm, where there were four sitting sessions a day. I've always had some interest in it, but I can't say it is an active part of my life.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/400Chanterelle-Banh-Mi-Bites-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/400Chanterelle-Banh-Mi-Bites-1.jpg\" alt=\"Chanterelle Banh Mi Bites. Photo: Michael Natkin \" title=\"Chanterelle Banh Mi Bites. Photo: Michael Natkin \" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-43301\">\u003c/a>\u003cbr>\n\u003cem>Chanterelle banh mi bites. photo: Michael Natkin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chanterelle banh mi bites\u003c/strong>\u003c/p>\n\u003cp>Natkin: \"Banh mi are Vietnamese sandwiches that have taken the West Coast by storm. They are served on crusty baguettes, spread with a little mayo, and stuffed with pickled vegetables and a filling of your choice. Tofu is usually on the menu, though vegetarians still have to watch out for fish sauce.\u003c/p>\n\u003cp>I’ve adapted the traditional banh mi into a little two-bite crostini that makes a great appetizer. It will really wake up your palate with bright flavors and crunchy textures. If you can’t find chanterelle or other wild mushrooms, a thin slab of well-fried tofu would also be delicious, or you could use portobello mushrooms, cut into pieces that will sit nicely atop your baguette slices.\"\u003c/p>\n\u003cp>\u003cstrong>Vegan option\u003c/strong>\u003cbr>\nYields: 12 small pieces\u003cbr>\n30 minutes (15 minutes active)\u003c/p>\n\u003cp>\u003cstrong>FOR THE PICKLED VEGETABLES\u003c/strong>\u003cbr>\n1/2 cup rice vinegar\u003cbr>\n1/4 cup sugar\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1 whole star anise\u003cbr>\nFreshly ground black pepper\u003cbr>\n12 thin round slices daikon\u003cbr>\n1/2 cup julienned carrot (about one 6-inch carrot, cut into pieces about 1 1/2 inches long then thinly sliced)\u003c/p>\n\u003cp>\u003cstrong>FOR THE SEASONED MAYONNAISE\u003c/strong>\u003cbr>\n1/3 cup mayonnaise or vegan mayonnaise\u003cbr>\n1 teaspoon Sriracha or similar thick Asian chile sauce\u003c/p>\n\u003cp>\u003cstrong>TO COMPLETE THE DISH\u003c/strong>\u003cbr>\n2 teaspoons vegetable oil\u003cbr>\n1 teaspoon minced lemongrass, tender white parts only\u003cbr>\n12 small chanterelle mushrooms (or cut larger ones to appropriate size)\u003cbr>\nKosher salt\u003cbr>\n12 slices baguette, each about 3⁄8 inch thick\u003cbr>\n12 slices cucumber, peeled if the skin is tough\u003cbr>\n12 sprigs fresh cilantro (smaller than your baguette slices)\u003cbr>\n12 paper-thin slices jalapeño pepper, seeds removed\u003cbr>\nFlaky sea salt (such as Maldon)\u003c/p>\n\u003cp>1. For the pickled vegetables: Combine the rice vinegar, sugar, kosher salt, star anise, and a few grinds of black pepper in a small saucepan. Cook over medium heat until the mixture is nearly boiling and the sugar is dissolved. Turn off the heat and stir in the daikon and carrot. Cool to room temperature, then refrigerate for at least 20 minutes or up to 1 day.\u003c/p>\n\u003cp>2. For the seasoned mayonnaise: Mix together the mayonnaise and hot sauce.\u003c/p>\n\u003cp>3. To complete the dish: Place a small skillet over medium-high heat. Add the vegetable oil and when it is hot, add the lemongrass, chanterelle mushrooms, and a pinch of kosher salt. Cook, stirring a couple of times, until the mushrooms are tender and lightly browned, about 3 minutes.\u003c/p>\n\u003cp>4. Toast the baguette slices until very lightly browned. They should still be more soft than crunchy.\u003c/p>\n\u003cp>5. Spread each piece of baguette with 1 teaspoon of the seasoned mayonnaise. Top with 1 slice of the pickled daikon and 1 slice of cucumber, followed by a few pickled carrots. Top that with 1 mushroom, a sprig of cilantro, a slice of jalapeño, and a few flakes of sea salt. Serve immediately.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\">\u003cimg class=\"alignnone size-full wp-image-42826\" title=\"Adam Keough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\" alt=\"Adam Keough\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Chef Adam Keough. Photo Credit: Ana Homonnay\u003c/em>\u003c/p>\n\u003cp>One San Francisco hotspot that has been able to consistently nail brasserie food and thoughtful cocktails is \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. The Hayes Valley location and varied menu tend to be a draw for arts patrons and gourmand imbibers, and the inviting space gives off a sexy and warm vibe (what’s not to love about that?). Adam Keough, 34, has been the Executive Chef of Absinthe since 2010. During his tenure, Absinthe garnered a Chronicle \u003ca href=\"http://www.sfgate.com/food/top100/\">Top 100\u003c/a> spot for both 2011 and 2012. Wine Spectator gave Absinthe its Best of Award of Excellence for three straight years from 2009 through 2011. The accolade list continues: Absinthe is also on the 2011 and 2012 \u003ca href=\"http://sf.eater.com/tags/eater-38\">Eater SF 38\u003c/a> Essential San Francisco Restaurants list and \u003ca href=\"http://www.7x7.com/eat-drink/big-eat-2012-list\">7x7 Magazine Big Eat 2012\u003c/a> list of 100 things to eat before you die.\u003c/p>\n\u003cp>Chef Keogh is from Boston and early on felt the draw of the kitchen when he did holiday cooking with his grandparents as a kid. His first job was as a teenager at a South Boston restaurant and he then enrolled at the Culinary Institute of America in Hyde Park. Keough did an externship at the Ritz-Carlton in Palm Beach and was junior sous chef and chef de cuisine for award-winning \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Chef Anthony Ambrose\u003c/a> at Ambrosia on Huntington. The budding chef worked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Joshua Skenes\u003c/a> at Ambrosia, and the two remained friends after Skenes landed in the Bay Area (more on that in a bit).\u003c/p>\n\u003cp>He next worked under Skenes at Chez TJ, and then cheffed for the \u003ca href=\"http://michaelmina.net/\">Mina Restaurant Group\u003c/a> at Arcadia in San Jose. At age 28, he opened \u003ca href=\"http://michaelmina.net/restaurants/locations/stoc.php\">Stonehill Tavern\u003c/a> for Michael Mina at the St. Regis Monarch Beach Resort in Dana Point. Under his watch, the restaurant received three stars from the \u003ca href=\"http://www.latimes.com/features/food/la-fo-stonehill-review,0,541908.story\">Los Angeles Times\u003c/a>, and Keough was named “Best New Chef of Orange County” by Riviera magazine. He was also twice a \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> semifinalist, in 2007 and 2008. Bay Area Bites caught up with Keough via telephone interview.\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant? We hear you’re \u003ca href=\"https://twitter.com/#!/el_cuchillo\">looking for a pastry cook\u003c/a>.\u003c/strong>\u003cbr>\nWe’re always looking for good people in every department.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/03/13/matt-conway-named-bar-manager-at-absinthe/\">Mattie Conway\u003c/a> is now the Bar Manager. We’re re-launching some items on the menu and he’s still out front doing some bartending.\u003c/p>\n\u003cp>Obviously launching the spring menu is exciting. We’re coming out of the long winter, where you see the same products over and over. So once spring hits, you have beautiful vegetables and fruit. I’m adding a mozzarella stuffed arancini with a spicy orange pomodoro. My grandmother used to put orange juice in her marinara for sweetness. The dish is done with a little white wine, and San Marzano tomatoes charred under the broiler. Fold that into all the ingredients, and then do a slow simmer for 45 minutes. There’s acid to balance the flavor from all the mascarpone cheese and cream.\u003c/p>\n\u003cp>By early May, there will also be an open face smoked trout sandwich with gribiche sauce, crispy pancetta, butter lettuce, and pickled red onion, on griddled brioche. Gribiche is almost like a French version of tartare sauce. It has all the same kind of components, and instead of egg yolk, there’s a mayo made with hard boiled egg. Then I fold in capers, cornichons and fines herbes.\u003c/p>\n\u003cp>I’m also preparing a James Beard menu, for an event happening at the \u003ca href=\"http://www.jamesbeard.org/\">Beard House\u003c/a> in Manhattan mid-summer. We have a team of about ten people doing the planning and preparing. Everyone’s distributed to different tasks, and we’ll create the Absinthe experience there. Which means we bring everything there. I went ten years ago with Tony Ambrose. They’ve remodeled since I was there last, but you can look online to see how it’s all set up.\u003c/p>\n\u003cp>\u003cstrong>You rotate rabbit meatballs on the menu. Meatballs are crowd pleasing, but why go with rabbit?\u003c/strong>\u003cbr>\nThe way the rabbit meatballs started is I wanted to do this rabbit stew because I really like a good, simple braised rabbit stew. But the loin pieces of meat always dry out. So I decided I wanted to just serve my favorite part of the rabbit: the front and hind legs. Then I can take the rest of the meat and do something different. Thinking about our bar snack program, you've got people who are going to the symphony and getting small bites and what not… Whenever rabbit stew is on the menu, then meatballs are also on the bar menu.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? \u003c/strong>\u003cbr>\nYes, I do and she likes it when I mention her (laughs). Emily LeBloch and I met when I was the chef at Stonehill Tavern. I was at the \u003ca href=\"http://www.yelp.com/biz/red-fox-lounge-san-clemente\">Red Fox Lounge\u003c/a> bar. It’s a surfer and lifeguard type of bar and I used to go there after work. She was having a small birthday party and asked me to sign her friend’s birthday card. We started talking and have been together for 5 yrs. She’s a behavior therapist for kids with CARD (the \u003ca href=\"http://www.centerforautism.com/\">Center for Autism Related Disorders\u003c/a>) and we live together in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>Working at a place called Absinthe may get people wondering if you love to order the “green fairy” spirit. Do you drink absinthe?\u003c/strong>\u003cbr>\nI like it in cocktails and try and taste everything here. But I prefer my drink to be the 21 Hayes, which has gin, Pimms and muddled cucumber.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a>. For meats and things, I’ll stop by \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> and get something cool.\u003cbr>\nI don't want it to blow up too much but I like to go to \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya\u003c/a> on Geary at Mason. Every time, I get the lava roll, which has tempura shrimp with spicy tuna.\u003c/p>\n\u003cp>We really like going to \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, usually for lunch on Monday, which is always my day off.\u003c/p>\n\u003cp>I go get pizza at \u003ca href=\"http://tonyspizzanapoletana.com/\">Tony’s\u003c/a> in North Beach.\u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\nMichael Mina – we still communicate by phone or text.\u003cbr>\nTony Ambrose really taught me a lot and we still talk quite a bit. He’ll probably come to the James Beard dinner.\u003cbr>\nJosh Skenes – we worked together years ago with Tony Ambrose. Then Josh moved out here. He kept telling me about Chez TJ, and the produce and restaurant scene out here. So then we worked together at Chez TJ.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite cooking style that I love is cooking whole cuts of meat, whether it’s a whole turkey, prime rib, or leg of lamb. I make an herb marinade, and then a sauce from the natural pan drippings.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nSmartfood popcorn.\u003c/p>\n\u003cp>\u003cstrong>Any other news? \u003c/strong>\u003cbr>\nBeyond going to New York for the James Beard dinner, I have some trips planned to Vegas this year.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\">\u003cimg class=\"alignnone size-full wp-image-42825\" title=\"Rabbit Meatballs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\" alt=\"Rabbit Meatballs\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\nPhoto Credit: Ana Homonnay\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Rabbit Meatballs\u003c/strong>\u003cbr>\n\u003cstrong>Yields:\u003c/strong> about 20-25 golf ball size meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Meatballs\u003c/strong>\u003cbr>\n1 1/2 lb ground rabbit (very cold)\u003cbr>\n1/4 lb ground chicken leg meat (very cold)\u003cbr>\n1/4 lb ground pancetta (very cold)\u003cbr>\n1/4 lb ground back fat (very cold)\u003cbr>\n1C finely chopped Calabrian chiles\u003cbr>\n1 1/2 Tbs finely chopped garlic\u003cbr>\n3/4 C minced yellow onions\u003cbr>\n1 tsp toasted and ground fennel seeds\u003cbr>\n2 tbs Kosher salt\u003cbr>\n2 tsp freshly ground black pepper\u003cbr>\n1/4 C chopped Italian parsley\u003cbr>\n1/4 C chopped oregano\u003cbr>\n1/4 C chopped basil\u003cbr>\n2 tsp red chile flakes\u003cbr>\n1/2 C grated Parmesan\u003cbr>\n4 ea whole eggs\u003cbr>\n1/4 C milk\u003cbr>\n1/3 C Ricotta cheese\u003cbr>\n3 C bread crumbs (made from Italian or French loaf)\u003cbr>\n1qt olive oil for frying\u003cbr>\n1 pt All purpose flour for coating the meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Sauce\u003c/strong>\u003cbr>\n3 qt San Marzano tomatoes, hand crushed\u003cbr>\n1 bunch basil\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Mix the ricotta, milk and eggs in a bowl and lightly whisk together.\u003c/li>\n\u003cli>Add all other meatball ingredients in a big bowl and pour over the milk-ricotta mixture.\u003c/li>\n\u003cli>Mix well. Then sauté a small piece in oil to check for seasoning. Adjust seasoning if necessary.\u003c/li>\n\u003cli>Form by hand into golf ball sized meatballs and put on a large tray lined with wax paper.\u003c/li>\n\u003cli>Heat oil in skillet to 350 degrees. Heat tomatoes and basil in a large pot. Season with salt & pepper.\u003c/li>\n\u003cli>Lightly coat 9 or 10 meatballs at a time with the flour and fry in the oil until golden brown. Drain on a paper towel. Then add them to the tomato sauce. Repeat until all the meatballs are fried.\u003c/li>\n\u003cli>Cook over low heat (very slight bubbles) for 1.5 hours. Stir gently every 20 minutes to rotate the meatballs.\u003c/li>\n\u003cli>Turn off heat and cool the meatballs down in the sauce.\u003c/li>\n\u003cli>Serve with crusty bread or over your favorite type of pasta. These meatballs are best topped with freshly grated Parmesan cheese, chopped basil and good extra virgin olive oil.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\">\u003cimg class=\"alignnone size-full wp-image-42826\" title=\"Adam Keough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\" alt=\"Adam Keough\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Chef Adam Keough. Photo Credit: Ana Homonnay\u003c/em>\u003c/p>\n\u003cp>One San Francisco hotspot that has been able to consistently nail brasserie food and thoughtful cocktails is \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. The Hayes Valley location and varied menu tend to be a draw for arts patrons and gourmand imbibers, and the inviting space gives off a sexy and warm vibe (what’s not to love about that?). Adam Keough, 34, has been the Executive Chef of Absinthe since 2010. During his tenure, Absinthe garnered a Chronicle \u003ca href=\"http://www.sfgate.com/food/top100/\">Top 100\u003c/a> spot for both 2011 and 2012. Wine Spectator gave Absinthe its Best of Award of Excellence for three straight years from 2009 through 2011. The accolade list continues: Absinthe is also on the 2011 and 2012 \u003ca href=\"http://sf.eater.com/tags/eater-38\">Eater SF 38\u003c/a> Essential San Francisco Restaurants list and \u003ca href=\"http://www.7x7.com/eat-drink/big-eat-2012-list\">7x7 Magazine Big Eat 2012\u003c/a> list of 100 things to eat before you die.\u003c/p>\n\u003cp>Chef Keogh is from Boston and early on felt the draw of the kitchen when he did holiday cooking with his grandparents as a kid. His first job was as a teenager at a South Boston restaurant and he then enrolled at the Culinary Institute of America in Hyde Park. Keough did an externship at the Ritz-Carlton in Palm Beach and was junior sous chef and chef de cuisine for award-winning \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Chef Anthony Ambrose\u003c/a> at Ambrosia on Huntington. The budding chef worked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Joshua Skenes\u003c/a> at Ambrosia, and the two remained friends after Skenes landed in the Bay Area (more on that in a bit).\u003c/p>\n\u003cp>He next worked under Skenes at Chez TJ, and then cheffed for the \u003ca href=\"http://michaelmina.net/\">Mina Restaurant Group\u003c/a> at Arcadia in San Jose. At age 28, he opened \u003ca href=\"http://michaelmina.net/restaurants/locations/stoc.php\">Stonehill Tavern\u003c/a> for Michael Mina at the St. Regis Monarch Beach Resort in Dana Point. Under his watch, the restaurant received three stars from the \u003ca href=\"http://www.latimes.com/features/food/la-fo-stonehill-review,0,541908.story\">Los Angeles Times\u003c/a>, and Keough was named “Best New Chef of Orange County” by Riviera magazine. He was also twice a \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> semifinalist, in 2007 and 2008. Bay Area Bites caught up with Keough via telephone interview.\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant? We hear you’re \u003ca href=\"https://twitter.com/#!/el_cuchillo\">looking for a pastry cook\u003c/a>.\u003c/strong>\u003cbr>\nWe’re always looking for good people in every department.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/03/13/matt-conway-named-bar-manager-at-absinthe/\">Mattie Conway\u003c/a> is now the Bar Manager. We’re re-launching some items on the menu and he’s still out front doing some bartending.\u003c/p>\n\u003cp>Obviously launching the spring menu is exciting. We’re coming out of the long winter, where you see the same products over and over. So once spring hits, you have beautiful vegetables and fruit. I’m adding a mozzarella stuffed arancini with a spicy orange pomodoro. My grandmother used to put orange juice in her marinara for sweetness. The dish is done with a little white wine, and San Marzano tomatoes charred under the broiler. Fold that into all the ingredients, and then do a slow simmer for 45 minutes. There’s acid to balance the flavor from all the mascarpone cheese and cream.\u003c/p>\n\u003cp>By early May, there will also be an open face smoked trout sandwich with gribiche sauce, crispy pancetta, butter lettuce, and pickled red onion, on griddled brioche. Gribiche is almost like a French version of tartare sauce. It has all the same kind of components, and instead of egg yolk, there’s a mayo made with hard boiled egg. Then I fold in capers, cornichons and fines herbes.\u003c/p>\n\u003cp>I’m also preparing a James Beard menu, for an event happening at the \u003ca href=\"http://www.jamesbeard.org/\">Beard House\u003c/a> in Manhattan mid-summer. We have a team of about ten people doing the planning and preparing. Everyone’s distributed to different tasks, and we’ll create the Absinthe experience there. Which means we bring everything there. I went ten years ago with Tony Ambrose. They’ve remodeled since I was there last, but you can look online to see how it’s all set up.\u003c/p>\n\u003cp>\u003cstrong>You rotate rabbit meatballs on the menu. Meatballs are crowd pleasing, but why go with rabbit?\u003c/strong>\u003cbr>\nThe way the rabbit meatballs started is I wanted to do this rabbit stew because I really like a good, simple braised rabbit stew. But the loin pieces of meat always dry out. So I decided I wanted to just serve my favorite part of the rabbit: the front and hind legs. Then I can take the rest of the meat and do something different. Thinking about our bar snack program, you've got people who are going to the symphony and getting small bites and what not… Whenever rabbit stew is on the menu, then meatballs are also on the bar menu.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? \u003c/strong>\u003cbr>\nYes, I do and she likes it when I mention her (laughs). Emily LeBloch and I met when I was the chef at Stonehill Tavern. I was at the \u003ca href=\"http://www.yelp.com/biz/red-fox-lounge-san-clemente\">Red Fox Lounge\u003c/a> bar. It’s a surfer and lifeguard type of bar and I used to go there after work. She was having a small birthday party and asked me to sign her friend’s birthday card. We started talking and have been together for 5 yrs. She’s a behavior therapist for kids with CARD (the \u003ca href=\"http://www.centerforautism.com/\">Center for Autism Related Disorders\u003c/a>) and we live together in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>Working at a place called Absinthe may get people wondering if you love to order the “green fairy” spirit. Do you drink absinthe?\u003c/strong>\u003cbr>\nI like it in cocktails and try and taste everything here. But I prefer my drink to be the 21 Hayes, which has gin, Pimms and muddled cucumber.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a>. For meats and things, I’ll stop by \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> and get something cool.\u003cbr>\nI don't want it to blow up too much but I like to go to \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya\u003c/a> on Geary at Mason. Every time, I get the lava roll, which has tempura shrimp with spicy tuna.\u003c/p>\n\u003cp>We really like going to \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, usually for lunch on Monday, which is always my day off.\u003c/p>\n\u003cp>I go get pizza at \u003ca href=\"http://tonyspizzanapoletana.com/\">Tony’s\u003c/a> in North Beach.\u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\nMichael Mina – we still communicate by phone or text.\u003cbr>\nTony Ambrose really taught me a lot and we still talk quite a bit. He’ll probably come to the James Beard dinner.\u003cbr>\nJosh Skenes – we worked together years ago with Tony Ambrose. Then Josh moved out here. He kept telling me about Chez TJ, and the produce and restaurant scene out here. So then we worked together at Chez TJ.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite cooking style that I love is cooking whole cuts of meat, whether it’s a whole turkey, prime rib, or leg of lamb. I make an herb marinade, and then a sauce from the natural pan drippings.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nSmartfood popcorn.\u003c/p>\n\u003cp>\u003cstrong>Any other news? \u003c/strong>\u003cbr>\nBeyond going to New York for the James Beard dinner, I have some trips planned to Vegas this year.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\">\u003cimg class=\"alignnone size-full wp-image-42825\" title=\"Rabbit Meatballs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\" alt=\"Rabbit Meatballs\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\nPhoto Credit: Ana Homonnay\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Rabbit Meatballs\u003c/strong>\u003cbr>\n\u003cstrong>Yields:\u003c/strong> about 20-25 golf ball size meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Meatballs\u003c/strong>\u003cbr>\n1 1/2 lb ground rabbit (very cold)\u003cbr>\n1/4 lb ground chicken leg meat (very cold)\u003cbr>\n1/4 lb ground pancetta (very cold)\u003cbr>\n1/4 lb ground back fat (very cold)\u003cbr>\n1C finely chopped Calabrian chiles\u003cbr>\n1 1/2 Tbs finely chopped garlic\u003cbr>\n3/4 C minced yellow onions\u003cbr>\n1 tsp toasted and ground fennel seeds\u003cbr>\n2 tbs Kosher salt\u003cbr>\n2 tsp freshly ground black pepper\u003cbr>\n1/4 C chopped Italian parsley\u003cbr>\n1/4 C chopped oregano\u003cbr>\n1/4 C chopped basil\u003cbr>\n2 tsp red chile flakes\u003cbr>\n1/2 C grated Parmesan\u003cbr>\n4 ea whole eggs\u003cbr>\n1/4 C milk\u003cbr>\n1/3 C Ricotta cheese\u003cbr>\n3 C bread crumbs (made from Italian or French loaf)\u003cbr>\n1qt olive oil for frying\u003cbr>\n1 pt All purpose flour for coating the meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Sauce\u003c/strong>\u003cbr>\n3 qt San Marzano tomatoes, hand crushed\u003cbr>\n1 bunch basil\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Mix the ricotta, milk and eggs in a bowl and lightly whisk together.\u003c/li>\n\u003cli>Add all other meatball ingredients in a big bowl and pour over the milk-ricotta mixture.\u003c/li>\n\u003cli>Mix well. Then sauté a small piece in oil to check for seasoning. Adjust seasoning if necessary.\u003c/li>\n\u003cli>Form by hand into golf ball sized meatballs and put on a large tray lined with wax paper.\u003c/li>\n\u003cli>Heat oil in skillet to 350 degrees. Heat tomatoes and basil in a large pot. Season with salt & pepper.\u003c/li>\n\u003cli>Lightly coat 9 or 10 meatballs at a time with the flour and fry in the oil until golden brown. Drain on a paper towel. Then add them to the tomato sauce. Repeat until all the meatballs are fried.\u003c/li>\n\u003cli>Cook over low heat (very slight bubbles) for 1.5 hours. Stir gently every 20 minutes to rotate the meatballs.\u003c/li>\n\u003cli>Turn off heat and cool the meatballs down in the sauce.\u003c/li>\n\u003cli>Serve with crusty bread or over your favorite type of pasta. These meatballs are best topped with freshly grated Parmesan cheese, chopped basil and good extra virgin olive oil.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Azahar Coffee: Farm Fresh from Colombia",
"title": "Azahar Coffee: Farm Fresh from Colombia",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42549\" title=\"Keith - Azahar Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\" alt=\"Keith - Azahar Coffee\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Keith Schuman, Co-Founder of Azahar shares the story behind Azahar Coffee and sets up a cupping.\u003c/em>\u003cbr>\n\u003cem>Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I like coffee. A lot. In my family, coffee is second beverage of choice after water. Depending on the time of day, sometimes it’s first. And not wimpy coffee either. I grew up watching my dad drink MUGS of ESPRESSO.\u003c/p>\n\u003cp>But until a few years ago, and especially since moving to the Bay Area, I hadn’t given much thought to what goes into getting the muddy water into my mug. I was only concerned with it being delicious and giving me an energy boost.\u003c/p>\n\u003cp>The 70s through the 90s saw a retrospectively titled “Second Wave” of coffee with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s\u003c/a>, Starbucks, and the whole Seattle scene nudging us out of the conformity that was Folgers and Taster’s Choice. Already the idea that coffee can be appreciated for its nuances and flavor profiles, as well as the origin and production of the coffee, was being highlighted. Coffee no longer just tasted like coffee. It tasted like red berries, hazelnut, oak, and caramel. Just like wine, the origin of the bean and its effect on the end result were being considered. In addition, the sourcing of the coffee and the company’s relationship to the growers was highlighted as an attribute almost as important as taste.\u003c/p>\n\u003cp>Then, there’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Third Wave\u003c/a>, the era of coffee we are in right now. And anyone in the Bay Area would have a hard time missing it with our neighborhoods housing the likes of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a>, \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a>, \u003ca href=\"http://www.caffetrieste.com/\">Caffe Trieste\u003c/a>, and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>. (Or if you’re in other states, perhaps it’s \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a>, \u003ca href=\"http://www.intelligentsiacoffee.com/\">Intelligentsia\u003c/a>, or \u003ca href=\"http://counterculturecoffee.com/index.php\">Counter Culture\u003c/a>.) The Third Wave is made up of independent roasters who view coffee as an artisanal ingredient. There is even a stronger focus on sourcing (now probably equaling in importance to taste), and these smaller companies differentiate themselves from one another in how the beans are roasted (generally lighter than Starbucks or Peet’s who roast darker to get a consistent flavor for its customer base, which also happens to take away some of the coffee’s flavor nuances).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42540\" title=\"Azahar coffee - 3 varieties\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\" alt=\"Azahar coffee - 3 varieties\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Then there’s \u003ca href=\"https://azaharcoffee.com/\">Azahar\u003c/a>. A coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia, which means they roast it only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. In addition, their single origin coffee company is developed under a strategic philosophy called \u003ca href=\"https://azaharcoffee.com/certification/VAS\">Value Added at Source (VAS.)\u003c/a>, which is aimed at tailoring the business “to achieve enduring, structural sustainability in the developing world.\" Their website explains:\u003c/p>\n\u003cblockquote>\u003cp>\"It is based on the simple idea that adding value to commodities at their origin, rather than at their end-point of consumption, helps equalize the economics of trade. In the process, VAS provides fair compensation for all the constituencies of the supply chain, creating employment at a livable wage while elevating the quality of refined products to compete with top tier brands.”\u003c/p>\u003c/blockquote>\n\u003cp>Azahar goes beyond \u003ca href=\"http://en.wikipedia.org/wiki/Fair_trade_coffee\">Fair Trade\u003c/a> and doesn't price themselves on international prices but instead qualifies the coffee, compensating for various levels of premiums, and pays above Fair Trade prices. In addition, farmers are not required to be a part of a co-operative to work with them, as they are with Fair Trade companies. Plus, for each bag of coffee that is exported, a portion of the proceeds gets redistributed to the farmer in the form of a dividend. It's a way of having the farmer participate in the final sale of the coffee. Keith Schuman, Co-Founder of Azahar, with whom Wendy Goodfriend and I recently met for a cupping, puts it as: \"Literally, it's the farmer, it's Azahar, it's the consumer.\"\u003c/p>\n\u003cp>At Azahar, everything is done at the source. The beans are harvested, \u003ca href=\"https://azaharcoffee.com/our-processes/hulling-and-hand-selection\">hulled and hand-selected\u003c/a>, then \u003ca href=\"https://azaharcoffee.com/our-processes/roasting\">“roasted to fit”\u003c/a> in Colombia. It is then shipped to the United States. How fresh is the coffee? Well, when Wendy and I met with Keith from Azahar, he brought a bag of coffee that was harvested three weeks before and roasted just four days before, all in Colombia. Can’t get much fresher than that.\u003c/p>\n\u003cp>Azahar’s focus on quality and freshness is combined with a \u003ca href=\"https://azaharcoffee.com/our-processes/relationships-and-sourcing\">sustainable business practice\u003c/a> (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42554\" title=\"Keith Schuman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\" alt=\"Keith Schuman\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith explains:\u003c/p>\n\u003cblockquote>\u003cp>“We really view ourselves as ambassadors for the individual farmers -- the artisans behind the coffee. This whole project is a few years old and it really started with a question of ‘How can we differentiate and add value to the coffee farmers while decommodifying the coffee?’\u003c/p>\n\u003cp>Coffee is treated like a commodity throughout the entire supply chain. Even specialty coffee roasters go through a very convoluted supply chain. The farmers sell their coffee—even if they negotiate it with roasters—they still sell it to the cooperative. The cooperative sells it to a dry mill. The mill works with an exporter who sells it to a broker. And through the broker, it goes to an importer. And the importer gets it to the roasters. We have eliminated the entire intermediary supply chain, because we’re at origin. We work directly with our farmers, [even] providing technical assistance from an agronomic standpoint. We buy our coffee directly from the farmers. In Colombia, it comes to our mill. We maintain all the processes in house.\u003c/p>\n\u003cp>We are the exporter and we are the importer and we distribute our coffee on a weekly basis. Our whole philosophy started as a question of ‘How can we add value to this product that is basically, to the farmer, worth nothing?’ It’s a very labor intensive cash crop. 90% of farmers have never cupped or tried their own coffee and they are completely outmaneuvered in a lot of ways by the people they work with.”\u003c/p>\u003c/blockquote>\n\u003cp>There is a huge focus on social responsibility at Azahar. The company has even created its own program (stemming from a program that predated them but became defunct due to lack of funding) which employs 10 women from \u003ca href=\"http://en.wikipedia.org/wiki/La_Tebaida,_Quind%C3%ADo\">La Tebaida\u003c/a>, near Armenia, Quindío, Colombia a nearby town to their roasting works. Keith explains, “Armenia, Quindío has the second highest rate of unemployment in Colombia. The city has experienced economic hardship since an \u003ca href=\"http://en.wikipedia.org/wiki/1999_Armenia,_Colombia_earthquake\">earthquake hit the city\u003c/a> in the late 1990's. The damage was extensive and many companies relocated, leaving the city with a shortage of jobs. Social pressures that women face, especially those with children, make it even more challenging to find meaningful work.” The 10 women Azahar employs have gone through extensive training, learning not only about sorting coffee, but also the effect that various defects have on the quality in the cup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\">\u003cimg class=\"alignnone size-full wp-image-41399\" title=\"Azahar Coffee Sorters\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\" alt=\"Azahar Coffee Sorters\" width=\"500\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Hand sorters at Azahar in a training session. Photo courtesy of Azahar Coffee\u003c/em>\u003c/p>\n\u003cp>Of course, in addition to their goal of social and economic sustainability, Azahar’s focus is on impeccable quality as well as on introducing to the world a coffee experience like they have never had before. The term \"\u003ca href=\"http://en.wikipedia.org/wiki/Terroir\">Terroir\u003c/a>,\" as with wine-making, is just as relevant here. Each bag of Azahar coffee comes from a micro-lot selected from haciendas, small farms and veredas (small rural neighborhoods) across Colombia. Keith tells us, “The inherent chemical make-up of the coffees from the different lots each have its own unique terroir characteristics.”\u003c/p>\n\u003cp>When Azahar processes the coffee at the source and distributes it to their consumers in a very short amount of time, they are essentially preserving those characteristics. “And those are lost over time,” Keith says. “Oxidization causes the oils, lipids, and disucrose sugars [which give coffee its aromatics and unique flavor profile] to break down.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\">\u003cimg class=\"alignnone size-full wp-image-42557\" title=\"Azahar video on iPhone\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\" alt=\"Azahar video on iPhone\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>True to Azahar’s pride in their rare coffees and fairness to their farmers, they even color-code each bag according to region, then label it with the name of the municipality, the Vereda, the Altitude, the \u003ca href=\"https://azaharcoffee.com/varietals\">Varietals\u003c/a>, and the flavor profile. In addition, they add a QR code to each bag that brings you to a video of the farm from which it came.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/39209546?title=0&byline=0&portrait=0&color=c9ff23&autoplay=0&loop=1\" frameborder=\"0\" width=\"500\" height=\"375\">\u003c/iframe>\u003c/p>\n\u003cp>We watch a \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">video\u003c/a> with Keith from one of the bags and see the entire wet-mill process, followed by a testimonial from the owner of the farm, \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">Daniel Correal\u003c/a>. The video focuses on everything from harvesting only ripe cherries, to the social work the farm does to generate employment and healthcare, to the schools built on the farm for children of workers from the region (who would otherwise have to travel hours to reach a school in the heads of the municipalities). Other videos, all available on \u003ca href=\"https://azaharcoffee.com/coffees\">Azahar’s website\u003c/a>\u003cstrong>\u003c/strong>, give us testimonials from farmers and their\u003cstrong> \u003c/strong>\u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-guamo-maria-cecilia-trujillo\">children\u003c/a> and allow us to have a glimpse of the families and workers behind each coffee. We learn about ASOMUPAL (a network of female coffee farmers), the \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-ojo-de-agua-esperanza-reyes\">lineage of families on the farms\u003c/a>, the \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-la-esperanza-maria-e-guarnizo\">varietals they grow\u003c/a>, and in\u003cstrong>-\u003c/strong>depth information about their \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-porvenir-maria-edith-bolanos\">land and practices\u003c/a>. \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-piedra-grande-ramiro-meneses\">Ramiro Meneses from Finca Piedra Grande\u003c/a> tells us, “I give each coffee a lot of what I must give it. But I’ll tell you, the earth plays its part. With coffee it’s always the earth that commands first.”\u003c/p>\n\u003cp>But what you can feel most when watching these videos is pride -- immense pride in the land and what it gives, not just to the world of coffee, but to the owners and workers of the farms. As \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-diostede-jose-maria-fierro\">José María Fierro\u003cstrong> \u003c/strong>of\u003cstrong> \u003c/strong>Finca Diostede\u003c/a> says “That’s my life. Coffee. For me, there’s God and coffee.”\u003c/p>\n\u003cp>I encourage you to watch these videos, which are truly enlightening. You really can’t get much more personal with Azahar’s coffee or with the process of growing coffee in general than this -- unless you straight up fly to Colombia.\u003c/p>\n\u003cp>But what about the taste, you ask? Let’s move onto the cupping...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\">\u003cimg class=\"alignnone size-full wp-image-42545\" title=\"Keith uses burr grinder\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\" alt=\"Keith uses burr grinder\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>Keith uses a \u003ca href=\"http://en.wikipedia.org/wiki/Burr_mill\">burr grinder\u003c/a> to grind the coffee. A burr grinder is preferable to a blade grinder because it crushes the coffee. Blade grinders cut the beans unevenly leading to inconsistent brewing and heat creation which can lead to a burnt taste. Burr grinders create more consistent grounds and release the oils in the beans, making for a richer and smoother brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42564\" title=\"Azahar cupping\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\" alt=\"Azahar cupping\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Three cups are used for each lot for uniformity throughout the process. Beans used for cupping are roasted very lightly so that the grounds are not too soluble [coffee has a defined solubility of 26% of grounds soluble in water]. Professional cupping, which is also done to analyze weight loss and humidity, as well as identify defects, is done blindly and lots are numbered, so that there is no subconscious bias during the process. Azahar cups in accordance with the \u003ca href=\"http://www.scaa.org/\">Specialty Coffee Association of America\u003c/a> (SCAA), the governing body for quality control for specialty coffee, in conjunction with SCAA’s charitable trust, the \u003ca href=\"http://www.coffeeinstitute.org/\">Coffee Quality Institute\u003c/a> (CQI). Keith explains \u003ca href=\"http://www.coffeeinstitute.org/the-q-coffee-system\">CQI’s Q Coffee System\u003c/a>, a certification system for cupping where coffees receive points like wine. Q Scores also establish a common language.\u003c/p>\n\u003cp>He explains, “If accounting is the language of business, cupping is the language of coffee. So I can talk to somebody in Japan and say ‘this coffee cupped at…” and they know within a reasonable margin of difference that it’s of a certain quality. Cupping is trying to standardize the process.” Any coffee that cups over an 80 (out of 100) is considered a specialty grade coffee. Coffees scoring 84 or higher are eligible to compete in the SCAA’s Coffees of the Year Competition. The overwhelming majority of coffees cup below 80. Azahar only uses coffees cupping over 85, with many cupping over 90.\u003c/p>\n\u003cp>We’re doing a very remedial cupping here, just to get a feel for the process, so Keith has lined the bags up next to each set of cups. However we don’t look at the flavor profiles on the bag, so we can make up own minds about flavors and aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\">\u003cimg class=\"alignnone size-full wp-image-42547\" title=\"Vi detecting fragrance of coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\" alt=\"Vi detecting fragrance of coffee\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith begins the “fragrance” part of the cupping and very carefully measures 8 grams of ground coffee into each cup. Bits of yellow speckle the dark grounds -- it’s the chaff in the bean which has not burned off due to the light roasting. We have 15-30 seconds before the aromatics of the coffee starts to “escape.” We swish the coffee grounds in each cup before we smell them, flaring our nostrils to pick up the most aromatics possible. At first, with my untrained nose, I think to myself, “Ummm, it smells like coffee” But then I try to close my eyes and focus, and eventually pick up fruity notes, earthy notes, chocolatey notes.\u003c/p>\n\u003cp>He explains that the more you do this the more adept you become at identifying aromatics, including subtle or more complicated aromas like jasmine, rose, or cinnamon, or picking up on complex finishes. Juan Vélez, Director of Quality Control and Co-Founder Tyler Youngblood, who are on location in Colombia (and who gave us a virtual tour of the facility via Skype!), cup every single day, for example.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\">\u003cimg class=\"alignnone size-full wp-image-42756\" title=\"Skype virtual tour of Azahar facilities in Columbia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\" alt=\"Skype virtual tour of Azahar facilities in Columbia\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Co-Founder Tyler Youngblood gives us a virtual tour, via Skype, of the Azahar facility in Colombia.\u003c/em>\u003c/p>\n\u003cp>Per coffee cupping etiquette, Wendy and I keep our opinions to ourselves, so as not to influence each other, and then discuss afterwards. I feel proud when I pick up a caramel note! Soon it becomes really fun, as we compare our experiences.\u003c/p>\n\u003cp>After the “fragrance” part of the cupping, Keith adds hot water (at near boiling temperature) to the grounds for the “aroma” part. We smell again without disturbing it and get entirely new notes. We watch the bubbles rise to the top as the coffee degasifies and the last of the CO\u003csub>2\u003c/sub> leaves the grounds. Oil-rich crema forms on top. After we wait a little, we “break the crust” by “cracking” through the top layer with a silver cupping spoon, and smell the back of the spoon. Ever eloquent, I say to Keith \"I feel like it brings up different stuff.\" But I think that pretty much sums up the experience. Every step pulls out new aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\">\u003cimg class=\"alignnone size-full wp-image-42546\" title=\"Vi smelling back of spoon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\" alt=\"Vi smelling back of spoon\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next we skim the grounds and froth off the top. We eat a piece of banana then sip some water to cleanse our palates. We take a spoonful of coffee and slurp it loud and fast to cover the most surface area in our mouths. Then, like with wine, you're supposed to spit it back out. We realize we forgot to get a spittoon, so we just end up swallowing, accepting that we'll just be a little over-caffeinated for the rest of the day. We compare our experiences, this time comparing our impressions with the bags that list the flavor profiles. That's when I realize that it is all about practice, just as Keith says. Yes, I do taste that oak. But my untrained brain wouldn't make that association without the prompt. Practice builds the language for you to be able to not just identify a flavor or aroma, but to also label it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\">\u003cimg class=\"alignnone size-full wp-image-42567\" title=\"Vi and Keith cupping- banana palate cleanser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\" alt=\"Vi and Keith cupping - banana palate cleanser\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\">\u003cimg class=\"alignnone size-full wp-image-42569\" title=\"Keith slurps the coffee during the cupping as Vi watches his technique\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\" alt=\"Keith slurps the coffee during the cupping as Vi watches his technique\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Finally we've reached the moment we've all been waiting for: a perfect cup of coffee. Keith opts for a simple and elegant pour-over, which is great for enhancing the terroir characteristics of these single origin coffees. (You can check out Azahar's \u003ca href=\"https://azaharcoffee.com/brew-guide\">brew guide\u003c/a> here for some great tips.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\">\u003cimg class=\"alignnone size-full wp-image-42542\" title=\"Pour-over from kettle into ceramic cone filter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\" alt=\"Pour-over from kettle into ceramic cone filter\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>In a pour-over, water is poured from a special \u003ca href=\"http://www.harioworld.com/Coffee/v60-coffee-drip-kettle-buono\">pouring kettle\u003c/a> onto coffee grounds in a \u003ca href=\"http://www.harioworld.com/Coffee/2-cup-pour-over\">ceramic drip device\u003c/a> lined with a cone filter, straight into the coffee cup. It has the feel of a ritual. An intimate method of extracting fresh flavors and aromas from the grounds, well beyond just filling the water tank of your drip machine and pushing a button.\u003c/p>\n\u003cp>The taste is brighter and pops more. Flavors are distinctive and you truly taste a difference between each bag of Azahar's fresh coffee. There is no need for cream or soy milk. You experience the coffee for its uniqueness, not just in taste, but in its origin, its history, all the care that has gone into it to that point where you take your long awaited and delicious first sip.\u003c/p>\n\u003cp>\u003cem>Azahar has been kind enough to offer our readers a discount on their coffee when \u003ca href=\"https://azaharcoffee.com/order\">ordered through their website\u003c/a>. Use the code\u003cstrong> \"Bay Area Bites\"\u003c/strong> on any order and you'll get 15% off!\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Info:\u003c/strong>\u003cbr>\n\u003ca href=\"https://azaharcoffee.com/\">Azahar Coffee\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/azaharcoffee\">@AzaharCoffee\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Azahar-Coffee/187565737962618\">Azahar Coffee\u003c/a>\u003c/p>\n\n",
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"excerpt": "Azahar is a coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia; they roast their beans only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. Azahar’s focus on quality and freshness is combined with a sustainable business practice (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.",
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"description": "Azahar is a coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia; they roast their beans only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. Azahar’s focus on quality and freshness is combined with a sustainable business practice (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42549\" title=\"Keith - Azahar Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\" alt=\"Keith - Azahar Coffee\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Keith Schuman, Co-Founder of Azahar shares the story behind Azahar Coffee and sets up a cupping.\u003c/em>\u003cbr>\n\u003cem>Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I like coffee. A lot. In my family, coffee is second beverage of choice after water. Depending on the time of day, sometimes it’s first. And not wimpy coffee either. I grew up watching my dad drink MUGS of ESPRESSO.\u003c/p>\n\u003cp>But until a few years ago, and especially since moving to the Bay Area, I hadn’t given much thought to what goes into getting the muddy water into my mug. I was only concerned with it being delicious and giving me an energy boost.\u003c/p>\n\u003cp>The 70s through the 90s saw a retrospectively titled “Second Wave” of coffee with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s\u003c/a>, Starbucks, and the whole Seattle scene nudging us out of the conformity that was Folgers and Taster’s Choice. Already the idea that coffee can be appreciated for its nuances and flavor profiles, as well as the origin and production of the coffee, was being highlighted. Coffee no longer just tasted like coffee. It tasted like red berries, hazelnut, oak, and caramel. Just like wine, the origin of the bean and its effect on the end result were being considered. In addition, the sourcing of the coffee and the company’s relationship to the growers was highlighted as an attribute almost as important as taste.\u003c/p>\n\u003cp>Then, there’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Third Wave\u003c/a>, the era of coffee we are in right now. And anyone in the Bay Area would have a hard time missing it with our neighborhoods housing the likes of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a>, \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a>, \u003ca href=\"http://www.caffetrieste.com/\">Caffe Trieste\u003c/a>, and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>. (Or if you’re in other states, perhaps it’s \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a>, \u003ca href=\"http://www.intelligentsiacoffee.com/\">Intelligentsia\u003c/a>, or \u003ca href=\"http://counterculturecoffee.com/index.php\">Counter Culture\u003c/a>.) The Third Wave is made up of independent roasters who view coffee as an artisanal ingredient. There is even a stronger focus on sourcing (now probably equaling in importance to taste), and these smaller companies differentiate themselves from one another in how the beans are roasted (generally lighter than Starbucks or Peet’s who roast darker to get a consistent flavor for its customer base, which also happens to take away some of the coffee’s flavor nuances).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42540\" title=\"Azahar coffee - 3 varieties\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\" alt=\"Azahar coffee - 3 varieties\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Then there’s \u003ca href=\"https://azaharcoffee.com/\">Azahar\u003c/a>. A coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia, which means they roast it only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. In addition, their single origin coffee company is developed under a strategic philosophy called \u003ca href=\"https://azaharcoffee.com/certification/VAS\">Value Added at Source (VAS.)\u003c/a>, which is aimed at tailoring the business “to achieve enduring, structural sustainability in the developing world.\" Their website explains:\u003c/p>\n\u003cblockquote>\u003cp>\"It is based on the simple idea that adding value to commodities at their origin, rather than at their end-point of consumption, helps equalize the economics of trade. In the process, VAS provides fair compensation for all the constituencies of the supply chain, creating employment at a livable wage while elevating the quality of refined products to compete with top tier brands.”\u003c/p>\u003c/blockquote>\n\u003cp>Azahar goes beyond \u003ca href=\"http://en.wikipedia.org/wiki/Fair_trade_coffee\">Fair Trade\u003c/a> and doesn't price themselves on international prices but instead qualifies the coffee, compensating for various levels of premiums, and pays above Fair Trade prices. In addition, farmers are not required to be a part of a co-operative to work with them, as they are with Fair Trade companies. Plus, for each bag of coffee that is exported, a portion of the proceeds gets redistributed to the farmer in the form of a dividend. It's a way of having the farmer participate in the final sale of the coffee. Keith Schuman, Co-Founder of Azahar, with whom Wendy Goodfriend and I recently met for a cupping, puts it as: \"Literally, it's the farmer, it's Azahar, it's the consumer.\"\u003c/p>\n\u003cp>At Azahar, everything is done at the source. The beans are harvested, \u003ca href=\"https://azaharcoffee.com/our-processes/hulling-and-hand-selection\">hulled and hand-selected\u003c/a>, then \u003ca href=\"https://azaharcoffee.com/our-processes/roasting\">“roasted to fit”\u003c/a> in Colombia. It is then shipped to the United States. How fresh is the coffee? Well, when Wendy and I met with Keith from Azahar, he brought a bag of coffee that was harvested three weeks before and roasted just four days before, all in Colombia. Can’t get much fresher than that.\u003c/p>\n\u003cp>Azahar’s focus on quality and freshness is combined with a \u003ca href=\"https://azaharcoffee.com/our-processes/relationships-and-sourcing\">sustainable business practice\u003c/a> (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42554\" title=\"Keith Schuman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\" alt=\"Keith Schuman\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith explains:\u003c/p>\n\u003cblockquote>\u003cp>“We really view ourselves as ambassadors for the individual farmers -- the artisans behind the coffee. This whole project is a few years old and it really started with a question of ‘How can we differentiate and add value to the coffee farmers while decommodifying the coffee?’\u003c/p>\n\u003cp>Coffee is treated like a commodity throughout the entire supply chain. Even specialty coffee roasters go through a very convoluted supply chain. The farmers sell their coffee—even if they negotiate it with roasters—they still sell it to the cooperative. The cooperative sells it to a dry mill. The mill works with an exporter who sells it to a broker. And through the broker, it goes to an importer. And the importer gets it to the roasters. We have eliminated the entire intermediary supply chain, because we’re at origin. We work directly with our farmers, [even] providing technical assistance from an agronomic standpoint. We buy our coffee directly from the farmers. In Colombia, it comes to our mill. We maintain all the processes in house.\u003c/p>\n\u003cp>We are the exporter and we are the importer and we distribute our coffee on a weekly basis. Our whole philosophy started as a question of ‘How can we add value to this product that is basically, to the farmer, worth nothing?’ It’s a very labor intensive cash crop. 90% of farmers have never cupped or tried their own coffee and they are completely outmaneuvered in a lot of ways by the people they work with.”\u003c/p>\u003c/blockquote>\n\u003cp>There is a huge focus on social responsibility at Azahar. The company has even created its own program (stemming from a program that predated them but became defunct due to lack of funding) which employs 10 women from \u003ca href=\"http://en.wikipedia.org/wiki/La_Tebaida,_Quind%C3%ADo\">La Tebaida\u003c/a>, near Armenia, Quindío, Colombia a nearby town to their roasting works. Keith explains, “Armenia, Quindío has the second highest rate of unemployment in Colombia. The city has experienced economic hardship since an \u003ca href=\"http://en.wikipedia.org/wiki/1999_Armenia,_Colombia_earthquake\">earthquake hit the city\u003c/a> in the late 1990's. The damage was extensive and many companies relocated, leaving the city with a shortage of jobs. Social pressures that women face, especially those with children, make it even more challenging to find meaningful work.” The 10 women Azahar employs have gone through extensive training, learning not only about sorting coffee, but also the effect that various defects have on the quality in the cup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\">\u003cimg class=\"alignnone size-full wp-image-41399\" title=\"Azahar Coffee Sorters\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\" alt=\"Azahar Coffee Sorters\" width=\"500\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Hand sorters at Azahar in a training session. Photo courtesy of Azahar Coffee\u003c/em>\u003c/p>\n\u003cp>Of course, in addition to their goal of social and economic sustainability, Azahar’s focus is on impeccable quality as well as on introducing to the world a coffee experience like they have never had before. The term \"\u003ca href=\"http://en.wikipedia.org/wiki/Terroir\">Terroir\u003c/a>,\" as with wine-making, is just as relevant here. Each bag of Azahar coffee comes from a micro-lot selected from haciendas, small farms and veredas (small rural neighborhoods) across Colombia. Keith tells us, “The inherent chemical make-up of the coffees from the different lots each have its own unique terroir characteristics.”\u003c/p>\n\u003cp>When Azahar processes the coffee at the source and distributes it to their consumers in a very short amount of time, they are essentially preserving those characteristics. “And those are lost over time,” Keith says. “Oxidization causes the oils, lipids, and disucrose sugars [which give coffee its aromatics and unique flavor profile] to break down.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\">\u003cimg class=\"alignnone size-full wp-image-42557\" title=\"Azahar video on iPhone\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\" alt=\"Azahar video on iPhone\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>True to Azahar’s pride in their rare coffees and fairness to their farmers, they even color-code each bag according to region, then label it with the name of the municipality, the Vereda, the Altitude, the \u003ca href=\"https://azaharcoffee.com/varietals\">Varietals\u003c/a>, and the flavor profile. In addition, they add a QR code to each bag that brings you to a video of the farm from which it came.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/39209546?title=0&byline=0&portrait=0&color=c9ff23&autoplay=0&loop=1\" frameborder=\"0\" width=\"500\" height=\"375\">\u003c/iframe>\u003c/p>\n\u003cp>We watch a \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">video\u003c/a> with Keith from one of the bags and see the entire wet-mill process, followed by a testimonial from the owner of the farm, \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">Daniel Correal\u003c/a>. The video focuses on everything from harvesting only ripe cherries, to the social work the farm does to generate employment and healthcare, to the schools built on the farm for children of workers from the region (who would otherwise have to travel hours to reach a school in the heads of the municipalities). Other videos, all available on \u003ca href=\"https://azaharcoffee.com/coffees\">Azahar’s website\u003c/a>\u003cstrong>\u003c/strong>, give us testimonials from farmers and their\u003cstrong> \u003c/strong>\u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-guamo-maria-cecilia-trujillo\">children\u003c/a> and allow us to have a glimpse of the families and workers behind each coffee. We learn about ASOMUPAL (a network of female coffee farmers), the \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-ojo-de-agua-esperanza-reyes\">lineage of families on the farms\u003c/a>, the \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-la-esperanza-maria-e-guarnizo\">varietals they grow\u003c/a>, and in\u003cstrong>-\u003c/strong>depth information about their \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-porvenir-maria-edith-bolanos\">land and practices\u003c/a>. \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-piedra-grande-ramiro-meneses\">Ramiro Meneses from Finca Piedra Grande\u003c/a> tells us, “I give each coffee a lot of what I must give it. But I’ll tell you, the earth plays its part. With coffee it’s always the earth that commands first.”\u003c/p>\n\u003cp>But what you can feel most when watching these videos is pride -- immense pride in the land and what it gives, not just to the world of coffee, but to the owners and workers of the farms. As \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-diostede-jose-maria-fierro\">José María Fierro\u003cstrong> \u003c/strong>of\u003cstrong> \u003c/strong>Finca Diostede\u003c/a> says “That’s my life. Coffee. For me, there’s God and coffee.”\u003c/p>\n\u003cp>I encourage you to watch these videos, which are truly enlightening. You really can’t get much more personal with Azahar’s coffee or with the process of growing coffee in general than this -- unless you straight up fly to Colombia.\u003c/p>\n\u003cp>But what about the taste, you ask? Let’s move onto the cupping...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\">\u003cimg class=\"alignnone size-full wp-image-42545\" title=\"Keith uses burr grinder\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\" alt=\"Keith uses burr grinder\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>Keith uses a \u003ca href=\"http://en.wikipedia.org/wiki/Burr_mill\">burr grinder\u003c/a> to grind the coffee. A burr grinder is preferable to a blade grinder because it crushes the coffee. Blade grinders cut the beans unevenly leading to inconsistent brewing and heat creation which can lead to a burnt taste. Burr grinders create more consistent grounds and release the oils in the beans, making for a richer and smoother brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42564\" title=\"Azahar cupping\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\" alt=\"Azahar cupping\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Three cups are used for each lot for uniformity throughout the process. Beans used for cupping are roasted very lightly so that the grounds are not too soluble [coffee has a defined solubility of 26% of grounds soluble in water]. Professional cupping, which is also done to analyze weight loss and humidity, as well as identify defects, is done blindly and lots are numbered, so that there is no subconscious bias during the process. Azahar cups in accordance with the \u003ca href=\"http://www.scaa.org/\">Specialty Coffee Association of America\u003c/a> (SCAA), the governing body for quality control for specialty coffee, in conjunction with SCAA’s charitable trust, the \u003ca href=\"http://www.coffeeinstitute.org/\">Coffee Quality Institute\u003c/a> (CQI). Keith explains \u003ca href=\"http://www.coffeeinstitute.org/the-q-coffee-system\">CQI’s Q Coffee System\u003c/a>, a certification system for cupping where coffees receive points like wine. Q Scores also establish a common language.\u003c/p>\n\u003cp>He explains, “If accounting is the language of business, cupping is the language of coffee. So I can talk to somebody in Japan and say ‘this coffee cupped at…” and they know within a reasonable margin of difference that it’s of a certain quality. Cupping is trying to standardize the process.” Any coffee that cups over an 80 (out of 100) is considered a specialty grade coffee. Coffees scoring 84 or higher are eligible to compete in the SCAA’s Coffees of the Year Competition. The overwhelming majority of coffees cup below 80. Azahar only uses coffees cupping over 85, with many cupping over 90.\u003c/p>\n\u003cp>We’re doing a very remedial cupping here, just to get a feel for the process, so Keith has lined the bags up next to each set of cups. However we don’t look at the flavor profiles on the bag, so we can make up own minds about flavors and aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\">\u003cimg class=\"alignnone size-full wp-image-42547\" title=\"Vi detecting fragrance of coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\" alt=\"Vi detecting fragrance of coffee\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith begins the “fragrance” part of the cupping and very carefully measures 8 grams of ground coffee into each cup. Bits of yellow speckle the dark grounds -- it’s the chaff in the bean which has not burned off due to the light roasting. We have 15-30 seconds before the aromatics of the coffee starts to “escape.” We swish the coffee grounds in each cup before we smell them, flaring our nostrils to pick up the most aromatics possible. At first, with my untrained nose, I think to myself, “Ummm, it smells like coffee” But then I try to close my eyes and focus, and eventually pick up fruity notes, earthy notes, chocolatey notes.\u003c/p>\n\u003cp>He explains that the more you do this the more adept you become at identifying aromatics, including subtle or more complicated aromas like jasmine, rose, or cinnamon, or picking up on complex finishes. Juan Vélez, Director of Quality Control and Co-Founder Tyler Youngblood, who are on location in Colombia (and who gave us a virtual tour of the facility via Skype!), cup every single day, for example.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\">\u003cimg class=\"alignnone size-full wp-image-42756\" title=\"Skype virtual tour of Azahar facilities in Columbia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\" alt=\"Skype virtual tour of Azahar facilities in Columbia\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Co-Founder Tyler Youngblood gives us a virtual tour, via Skype, of the Azahar facility in Colombia.\u003c/em>\u003c/p>\n\u003cp>Per coffee cupping etiquette, Wendy and I keep our opinions to ourselves, so as not to influence each other, and then discuss afterwards. I feel proud when I pick up a caramel note! Soon it becomes really fun, as we compare our experiences.\u003c/p>\n\u003cp>After the “fragrance” part of the cupping, Keith adds hot water (at near boiling temperature) to the grounds for the “aroma” part. We smell again without disturbing it and get entirely new notes. We watch the bubbles rise to the top as the coffee degasifies and the last of the CO\u003csub>2\u003c/sub> leaves the grounds. Oil-rich crema forms on top. After we wait a little, we “break the crust” by “cracking” through the top layer with a silver cupping spoon, and smell the back of the spoon. Ever eloquent, I say to Keith \"I feel like it brings up different stuff.\" But I think that pretty much sums up the experience. Every step pulls out new aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\">\u003cimg class=\"alignnone size-full wp-image-42546\" title=\"Vi smelling back of spoon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\" alt=\"Vi smelling back of spoon\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next we skim the grounds and froth off the top. We eat a piece of banana then sip some water to cleanse our palates. We take a spoonful of coffee and slurp it loud and fast to cover the most surface area in our mouths. Then, like with wine, you're supposed to spit it back out. We realize we forgot to get a spittoon, so we just end up swallowing, accepting that we'll just be a little over-caffeinated for the rest of the day. We compare our experiences, this time comparing our impressions with the bags that list the flavor profiles. That's when I realize that it is all about practice, just as Keith says. Yes, I do taste that oak. But my untrained brain wouldn't make that association without the prompt. Practice builds the language for you to be able to not just identify a flavor or aroma, but to also label it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\">\u003cimg class=\"alignnone size-full wp-image-42567\" title=\"Vi and Keith cupping- banana palate cleanser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\" alt=\"Vi and Keith cupping - banana palate cleanser\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\">\u003cimg class=\"alignnone size-full wp-image-42569\" title=\"Keith slurps the coffee during the cupping as Vi watches his technique\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\" alt=\"Keith slurps the coffee during the cupping as Vi watches his technique\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Finally we've reached the moment we've all been waiting for: a perfect cup of coffee. Keith opts for a simple and elegant pour-over, which is great for enhancing the terroir characteristics of these single origin coffees. (You can check out Azahar's \u003ca href=\"https://azaharcoffee.com/brew-guide\">brew guide\u003c/a> here for some great tips.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\">\u003cimg class=\"alignnone size-full wp-image-42542\" title=\"Pour-over from kettle into ceramic cone filter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\" alt=\"Pour-over from kettle into ceramic cone filter\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>In a pour-over, water is poured from a special \u003ca href=\"http://www.harioworld.com/Coffee/v60-coffee-drip-kettle-buono\">pouring kettle\u003c/a> onto coffee grounds in a \u003ca href=\"http://www.harioworld.com/Coffee/2-cup-pour-over\">ceramic drip device\u003c/a> lined with a cone filter, straight into the coffee cup. It has the feel of a ritual. An intimate method of extracting fresh flavors and aromas from the grounds, well beyond just filling the water tank of your drip machine and pushing a button.\u003c/p>\n\u003cp>The taste is brighter and pops more. Flavors are distinctive and you truly taste a difference between each bag of Azahar's fresh coffee. There is no need for cream or soy milk. You experience the coffee for its uniqueness, not just in taste, but in its origin, its history, all the care that has gone into it to that point where you take your long awaited and delicious first sip.\u003c/p>\n\u003cp>\u003cem>Azahar has been kind enough to offer our readers a discount on their coffee when \u003ca href=\"https://azaharcoffee.com/order\">ordered through their website\u003c/a>. Use the code\u003cstrong> \"Bay Area Bites\"\u003c/strong> on any order and you'll get 15% off!\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Info:\u003c/strong>\u003cbr>\n\u003ca href=\"https://azaharcoffee.com/\">Azahar Coffee\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/azaharcoffee\">@AzaharCoffee\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Azahar-Coffee/187565737962618\">Azahar Coffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Alicia Jenish’s Misfit Dinners, Mentors and Bay Area Food Favorites ",
"title": "Chef Alicia Jenish’s Misfit Dinners, Mentors and Bay Area Food Favorites ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\" alt=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" title=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-42013\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/chefjenish\">Alicia Jenish\u003c/a>, 34, has been the executive chef of \u003ca href=\"http://www.grandcafe-sf.com/\">Grand Cafe\u003c/a>, the Union Square modern French brasserie, since late last year. \u003c/p>\n\u003cp>Jenish’s food is both rustic and refined and popular menu mainstays like bouillabaisse, flatbread and steak tartare show off her culinary finesse. Healthy dishes show up as well: black kale salad or garbanzo and black lentil fritters with tahini yogurt sauce (see recipe below) are reminiscent of falafel. \u003c/p>\n\u003cp>The chef also brings charcuterie and whole beast “head to tail” dining to Grand Cafe, where she has more adventurous dishes that are rooted in centuries-old French tradition. Her whole beast dinner menus are an homage to “\u003ca href=\"http://www.grandcafe-sf.com/\">animal misfits\u003c/a>” that include goat, rabbit and lamb. For a recent misfit dinner, goat from \u003ca href=\"http://www.mccormackranch.com/goat.php\">McCormack Ranch\u003c/a> turned into goat sugo over house-made pasta, goat tartare and grilled goat chops. All of the misfit dishes are available a la carte, and the \u003ca href=\"http://www.grandcafe-sf.com/files/pdf/media_160.pdf\">misfit dinner\u003c/a> runs \u003cstrong>Thursday, April 19 through Sunday, April 22\u003c/strong>. The rabbit is from Anderson Avilla and rillette, charcuterie and rabbit ballotine are all in this misfit mix. \u003c/p>\n\u003cp>Jenish was raised in Cleveland and Tucson, and said that she went into cooking because she’s loved it since she was a little girl. “It’s the only job I’ve ever had. I fell in love and stuck with it.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before landing at the Grand Cafe, she was the opening chef for \u003ca href=\"http://www.revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a> in Berkeley, where her head-to-tail dishes were well received. Earlier stints include working with \u003ca href=\"http://charlesphan.com/\">Charles Phan\u003c/a> and Loretta Keller at the Academy of Science museum, and for Phan’s Out the Door Westfield. She was the executive sous chef of \u003ca href=\"http://larkcreek.com/larkcreek_steak/index.html\">Lark Creek Steak\u003c/a>, and chef de cuisine for Robert Cubberly at Le Petit Robert for over four years. She has traveled, cooked and eaten her way through Italy, France and Spain and worked as a butcher at Marsha McBride’s \u003ca href=\"http://caferouge.net/site/\">Café Rouge\u003c/a> in Berkeley, where she mastered charcuterie. Jenish graduated at the top of her class from The Culinary Institute of America in 1999. Jenish was interviewed for Bay Area Bites via phone and email interview. \u003c/p>\n\u003cp>\u003cstrong>Why are you doing the misfit menus? Tell us more.\u003c/strong>\u003cbr>\nI like to stay creative, step out of the box and have fun! We’ve had a really good response to the misfit dinners. People came in specifically for misfit dishes, and the goat tartare was hugely popular. I love goat tartare and lamb tartare but was surprised at how quickly the orders flew out of the kitchen and sold out.\u003c/p>\n\u003cp>For the rabbit misfit dinner, I really like to do rabbit ballotine. I have done a lot of it throughout my career. The rabbit sugo was something new. \u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coco500.com/\">Loretta Keller\u003c/a>, Charles Phan, Robert Cubberly, \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> and \u003ca href=\"http://www.janos.com/chef-janos/\">Janos Wilder\u003c/a>. Charles is always tough to catch which is why he’s the infamous spotted owl. When I worked for him, a friend of mine and I used to say to each other, “I saw him! Hey!” like you would with a spotted owl. \u003c/p>\n\u003cp>With Robert, I will call him. He’s old school. I can text Chris. I started as an intern at Janos and still talk to him when I go home. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haightstreetmarket.com/\">Haight Street Market\u003c/a>: their produce and wine selection are really awesome. For wine, they have an inexpensive unique selection. Their deli is good, too. It’s totally family run, and you see the grandkids there and it’s packed. They have the best BLT. It’s a ten minute walk from where I live in the panhandle.\u003c/p>\n\u003cp>Civic Center Farmers' Market: I go there for Tuesday's \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, for pork belly and spicy chicken bao from \u003ca href=\"https://www.facebook.com/ChairmanBao\">Chairman Bao\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmers' Market\u003c/a>: such a nice selection, and it’s not as popular as other markets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>: any pasta they have on the menu. They make the best soups!\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>: their little fried fish and pork chop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw BBQ\u003c/a>: the best ribs in SF! It’s my friend Edward’s spot. We worked together at Le Petit Robert. They have a cocktail called the Safe Word (laughs). \u003c/p>\n\u003cp>\u003cstrong> What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy mom and I love to make cioppino together. My mom’s a really good cook who loves Julia Child. She lived in France for year. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nCheese! The higher fat the better! I’ll take any cheese with triple cream, and really go for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo560.jpg\" alt=\"Garbanzo\" title=\"Garbanzo\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-42015\">\u003c/a>\u003cbr>\n\u003cem>Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/em>\u003c/p>\n\u003cp>Chef Jenish created garbanzo and black lentil fritters because \"I really like garbanzo flour and black lentils. The dish is gluten-free, which we have a huge demand for.\" \u003c/p>\n\u003cp>\u003cstrong>Recipe: Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 12, 3\" triangles\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 gallon water\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n2 pounds chickpea flour\u003cbr>\n4 tablespoons garlic, chopped\u003cbr>\n1/4 cup sesame seeds, toasted\u003cbr>\n2 teaspoons cumin, toasted and ground\u003cbr>\n1 cup parsley, chopped\u003cbr>\n2 cups black lentils, cooked\u003cbr>\nsalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saute pan, cook the garlic in a little oil until golden brown. Cool.\u003c/p>\n\u003cp>Lightly oil two half sheet pans and set aside.\u003c/p>\n\u003cp>In a small pot, combine the water, chickpea flour, extra virgin olive oil and a pinch of salt. Bring to a boil, whisking constantly. When the mixture thickens, add all the remaining ingredients. Immediately pour onto prepared pans and smooth evenly. Cool completely before cutting.\u003c/p>\n\u003cp>\u003cstrong>Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n32 ounces Greek yogurt\u003cbr>\n4 tablespoons tahini\u003cbr>\n2 teaspoons garlic, rasped (using a microplane)\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n1/4 cup water\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nWhisk all ingredients together and serve with fritters.\u003c/p>\n\n",
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"excerpt": "Mary Ladd profiles Grand Café executive chef Alicia Jenish, who is cooking up misfit dinners that include goat, lamb and rabbit dishes. Jenish shares who her cooking mentors are and why she calls Charles Phan “the Spotted Owl.”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\" alt=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" title=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-42013\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/chefjenish\">Alicia Jenish\u003c/a>, 34, has been the executive chef of \u003ca href=\"http://www.grandcafe-sf.com/\">Grand Cafe\u003c/a>, the Union Square modern French brasserie, since late last year. \u003c/p>\n\u003cp>Jenish’s food is both rustic and refined and popular menu mainstays like bouillabaisse, flatbread and steak tartare show off her culinary finesse. Healthy dishes show up as well: black kale salad or garbanzo and black lentil fritters with tahini yogurt sauce (see recipe below) are reminiscent of falafel. \u003c/p>\n\u003cp>The chef also brings charcuterie and whole beast “head to tail” dining to Grand Cafe, where she has more adventurous dishes that are rooted in centuries-old French tradition. Her whole beast dinner menus are an homage to “\u003ca href=\"http://www.grandcafe-sf.com/\">animal misfits\u003c/a>” that include goat, rabbit and lamb. For a recent misfit dinner, goat from \u003ca href=\"http://www.mccormackranch.com/goat.php\">McCormack Ranch\u003c/a> turned into goat sugo over house-made pasta, goat tartare and grilled goat chops. All of the misfit dishes are available a la carte, and the \u003ca href=\"http://www.grandcafe-sf.com/files/pdf/media_160.pdf\">misfit dinner\u003c/a> runs \u003cstrong>Thursday, April 19 through Sunday, April 22\u003c/strong>. The rabbit is from Anderson Avilla and rillette, charcuterie and rabbit ballotine are all in this misfit mix. \u003c/p>\n\u003cp>Jenish was raised in Cleveland and Tucson, and said that she went into cooking because she’s loved it since she was a little girl. “It’s the only job I’ve ever had. I fell in love and stuck with it.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before landing at the Grand Cafe, she was the opening chef for \u003ca href=\"http://www.revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a> in Berkeley, where her head-to-tail dishes were well received. Earlier stints include working with \u003ca href=\"http://charlesphan.com/\">Charles Phan\u003c/a> and Loretta Keller at the Academy of Science museum, and for Phan’s Out the Door Westfield. She was the executive sous chef of \u003ca href=\"http://larkcreek.com/larkcreek_steak/index.html\">Lark Creek Steak\u003c/a>, and chef de cuisine for Robert Cubberly at Le Petit Robert for over four years. She has traveled, cooked and eaten her way through Italy, France and Spain and worked as a butcher at Marsha McBride’s \u003ca href=\"http://caferouge.net/site/\">Café Rouge\u003c/a> in Berkeley, where she mastered charcuterie. Jenish graduated at the top of her class from The Culinary Institute of America in 1999. Jenish was interviewed for Bay Area Bites via phone and email interview. \u003c/p>\n\u003cp>\u003cstrong>Why are you doing the misfit menus? Tell us more.\u003c/strong>\u003cbr>\nI like to stay creative, step out of the box and have fun! We’ve had a really good response to the misfit dinners. People came in specifically for misfit dishes, and the goat tartare was hugely popular. I love goat tartare and lamb tartare but was surprised at how quickly the orders flew out of the kitchen and sold out.\u003c/p>\n\u003cp>For the rabbit misfit dinner, I really like to do rabbit ballotine. I have done a lot of it throughout my career. The rabbit sugo was something new. \u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coco500.com/\">Loretta Keller\u003c/a>, Charles Phan, Robert Cubberly, \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> and \u003ca href=\"http://www.janos.com/chef-janos/\">Janos Wilder\u003c/a>. Charles is always tough to catch which is why he’s the infamous spotted owl. When I worked for him, a friend of mine and I used to say to each other, “I saw him! Hey!” like you would with a spotted owl. \u003c/p>\n\u003cp>With Robert, I will call him. He’s old school. I can text Chris. I started as an intern at Janos and still talk to him when I go home. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haightstreetmarket.com/\">Haight Street Market\u003c/a>: their produce and wine selection are really awesome. For wine, they have an inexpensive unique selection. Their deli is good, too. It’s totally family run, and you see the grandkids there and it’s packed. They have the best BLT. It’s a ten minute walk from where I live in the panhandle.\u003c/p>\n\u003cp>Civic Center Farmers' Market: I go there for Tuesday's \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, for pork belly and spicy chicken bao from \u003ca href=\"https://www.facebook.com/ChairmanBao\">Chairman Bao\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmers' Market\u003c/a>: such a nice selection, and it’s not as popular as other markets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>: any pasta they have on the menu. They make the best soups!\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>: their little fried fish and pork chop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw BBQ\u003c/a>: the best ribs in SF! It’s my friend Edward’s spot. We worked together at Le Petit Robert. They have a cocktail called the Safe Word (laughs). \u003c/p>\n\u003cp>\u003cstrong> What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy mom and I love to make cioppino together. My mom’s a really good cook who loves Julia Child. She lived in France for year. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nCheese! The higher fat the better! I’ll take any cheese with triple cream, and really go for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo560.jpg\" alt=\"Garbanzo\" title=\"Garbanzo\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-42015\">\u003c/a>\u003cbr>\n\u003cem>Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/em>\u003c/p>\n\u003cp>Chef Jenish created garbanzo and black lentil fritters because \"I really like garbanzo flour and black lentils. The dish is gluten-free, which we have a huge demand for.\" \u003c/p>\n\u003cp>\u003cstrong>Recipe: Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 12, 3\" triangles\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 gallon water\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n2 pounds chickpea flour\u003cbr>\n4 tablespoons garlic, chopped\u003cbr>\n1/4 cup sesame seeds, toasted\u003cbr>\n2 teaspoons cumin, toasted and ground\u003cbr>\n1 cup parsley, chopped\u003cbr>\n2 cups black lentils, cooked\u003cbr>\nsalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saute pan, cook the garlic in a little oil until golden brown. Cool.\u003c/p>\n\u003cp>Lightly oil two half sheet pans and set aside.\u003c/p>\n\u003cp>In a small pot, combine the water, chickpea flour, extra virgin olive oil and a pinch of salt. Bring to a boil, whisking constantly. When the mixture thickens, add all the remaining ingredients. Immediately pour onto prepared pans and smooth evenly. Cool completely before cutting.\u003c/p>\n\u003cp>\u003cstrong>Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n32 ounces Greek yogurt\u003cbr>\n4 tablespoons tahini\u003cbr>\n2 teaspoons garlic, rasped (using a microplane)\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n1/4 cup water\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nWhisk all ingredients together and serve with fritters.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "S+S Gastro Grub Plays Molecular Masquerade",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\">\u003cimg class=\"alignnone size-full wp-image-41415\" title='steak \"tartare\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\" alt='steak \"tartare\"' width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>All photos courtesy S+S Gastro Grub\u003c/em>\u003c/p>\n\u003cp>Tempted to pass up that plate of lurid, crimson steak tartare topped by a blob of saffron egg yolk? Not so fast. If it came from the kitchen of Simone Fung and Sebastian Mendieta—collectively known as \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>—this may very well be dessert. The Oakland catering couple loves to concoct dishes that trick the eye, but treat the palate and the “tartare” in question is actually chopped compressed watermelon crowned with a golden orb of mango juice and mint shards.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\">\u003cimg class=\"alignnone size-full wp-image-41416\" title=\"Simone and Sebastian\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\" alt=\"Simone and Sebastian\" width=\"400\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>S + S have been thrilling diners at local pop-ups, underground dinners, fundraising events and private parties with sublime creations that employ the techniques of \u003ca href=\"http://en.wikipedia.org/wiki/Molecular_gastronomy\">molecular gastronomy\u003c/a>, spherification and sous vide cookery since 2007. For years, the couple indulged their mutual passion for edible inventiveness by throwing large parties in their live-work artist loft. Finally, their enthusiastic friends convinced them to start a business and they acquired a shiny black catering van in 2011.\u003c/p>\n\u003cp>For the moment, however, both have day jobs: Fung is office manager for a San Jose semi-conductor company, while Mendieta works as logistics coordinator for a heavy construction firm. So their food-transforming forays are reserved for evenings, weekends and holidays. But their popularity is spreading as quickly as the uni sauce under their perfectly seared scallops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\">\u003cimg class=\"alignnone size-full wp-image-41417\" title=\"scallops_uni_sauce\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\" alt=\"scallops_uni_sauce\" width=\"560\" height=\"444\">\u003c/a>\u003cbr>\n\u003cem>pan seared jumbo day boat scallops with uni sauce and nori potatoes\u003c/em>\u003c/p>\n\u003cp>The duo has cooked at fundraisers for the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.oldskoolcafe.org/\">Old Skool Café\u003c/a>, been part of \u003ca href=\"http://www.food-social.org/\">Food Social\u003c/a>, \u003ca href=\"http://www.behindthecart.com/\">Behind the Cart\u003c/a>, done a Japanese themed pop-up dinner at (where else?) a Mexican restaurant, \u003ca href=\"http://www.cosechacafe.com/#!\">Cosecha\u003c/a>, as well as catered birthday celebrations, showers, and outdoor park festivities. With their multi-cultural backgrounds—she grew up in Hong Kong and he in a tiny town in Nicaragua—and extensive global street food research in travels from Malaysia to Jamaica, they resist getting stuck in a narrowly defined cultural corner. Their edible creations traverse the map and sometimes fuse elements from their two food heritages—as in marinated, sous vide, duck-tongue tacos.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-41445\" title='\"tuna belly\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/tuna-belly1.jpg\" alt='\"tuna belly\"' width=\"560\" height=\"457\">\u003cbr>\n\u003cem>something is fishy here (or not)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Fung says with a twinkle, \"We like to trick people's eyes and minds. Sometimes we serve dishes without telling guests what they're eating. They think they know but then they're surprised when what they taste doesn't match what they were expecting.\"\u003c/p>\u003c/blockquote>\n\u003cp>A good example is their \"tuna belly\" which is actually made from compressed watermelon that has been chilled until it is pliable, then seared with a combination of fish sauce, honey and lime juice. It's savory, no wait it's sweet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\">\u003cimg class=\"alignnone size-full wp-image-41447\" title=\"mojito_dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\" alt=\"mojito_dessert\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Mojito mix-up\u003c/em>\u003c/p>\n\u003cp>S+S’s home “test kitchen” is stocked with the latest gadgets and materials necessary to perform this culinary legerdemain. Sous vide cooking slowly transforms an egg into a silky custard by a carefully controlled 50 minutes at the magic mark of 63 degrees. Spherification shapes liquids into caviar-like balls that can resemble something else; for example, carrot juice balls sprinkled on a salad convince diners they'll be crunching on tobiko. A recently devised molecular mojito dessert combines lime sorbet, mint foam, rum spheres, and a sprinkle of pop rocks to deliver a roller coaster ride of taste and textures. Inspired by farmers' markets and committed to sourcing ingredients from a 150-mile radius, S+S Gastro Grub supports local food purveyors and artisans such as Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\">\u003cimg class=\"alignnone size-full wp-image-41420\" title=\"crispy_pork_belly, 63 degree egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\" alt=\"crispy_pork_belly, 63 degree egg\" width=\"560\" height=\"412\">\u003c/a>\u003cbr>\n\u003cem>63-degree egg, pork belly, creamy grits, jus, kimchee puree\u003c/em>\u003c/p>\n\u003cp>Fung and Mendieta aim for modern interpretations of classic comfort food: think gumbo potpie, with okra and crawfish, mac and cheese with cold smoked pasta with a surprise hickory kick at the end. Another popular party starter is their mobile pig roaster--a charcoal-fired Dutch oven on wheels--in which they can roast a succulent whole pig or lamb at a catering venue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\">\u003cimg class=\"alignnone size-full wp-image-41421\" title=\"foie_croque\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\" alt=\"foie_croque\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>This is not dessert\u003c/em>\u003c/p>\n\u003cp>Their motto, “oaktown flava. napa roots,” pays homage to their favorite local eateries: Commis, Plum, and Camino, plus inspiration gleaned from Napa Valley’s Ad Hoc and The French Laundry. The duo’s dream is to expand their catering business and set up a cooking school for troubled Oakland youth. Meanwhile, watch out: that cream puff that looks like it’s filled with coffee ice cream and drizzled with chocolate syrup is actually a savory cheese puff injected with foie gras mousse topped by rivulets of maple balsamic sauce.\u003c/p>\n\u003cp>Next event: Friday April 20, 5-8pm, at \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, S+S will offer their pickled quail eggs, bone-in pork chop buns, edamame and black bean sliders and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>\u003cbr>\n(510) 969-9434\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ssgastrogrub\">ssgastrogrub\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"http://twitter.com/#!/ssgastrogrub\">@ssgastrogrub\u003c/a>\u003c/p>\n\n",
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"excerpt": "Foods that trick the eye and please the palate appeal to caterers Simone Fung and Sebastian Mendieta of S+S Gastro Grub. Their inventive dishes, which often use the techniques of molecular gastronomy, sous vide cooking and spherification, surprise and delight diners at pop ups, underground dinners and fundraisers around the Bay. They also do a succulent roast pork on their mobile pig roaster.",
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"description": "Foods that trick the eye and please the palate appeal to caterers Simone Fung and Sebastian Mendieta of S+S Gastro Grub. Their inventive dishes, which often use the techniques of molecular gastronomy, sous vide cooking and spherification, surprise and delight diners at pop ups, underground dinners and fundraisers around the Bay. They also do a succulent roast pork on their mobile pig roaster.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\">\u003cimg class=\"alignnone size-full wp-image-41415\" title='steak \"tartare\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\" alt='steak \"tartare\"' width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>All photos courtesy S+S Gastro Grub\u003c/em>\u003c/p>\n\u003cp>Tempted to pass up that plate of lurid, crimson steak tartare topped by a blob of saffron egg yolk? Not so fast. If it came from the kitchen of Simone Fung and Sebastian Mendieta—collectively known as \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>—this may very well be dessert. The Oakland catering couple loves to concoct dishes that trick the eye, but treat the palate and the “tartare” in question is actually chopped compressed watermelon crowned with a golden orb of mango juice and mint shards.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\">\u003cimg class=\"alignnone size-full wp-image-41416\" title=\"Simone and Sebastian\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\" alt=\"Simone and Sebastian\" width=\"400\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>S + S have been thrilling diners at local pop-ups, underground dinners, fundraising events and private parties with sublime creations that employ the techniques of \u003ca href=\"http://en.wikipedia.org/wiki/Molecular_gastronomy\">molecular gastronomy\u003c/a>, spherification and sous vide cookery since 2007. For years, the couple indulged their mutual passion for edible inventiveness by throwing large parties in their live-work artist loft. Finally, their enthusiastic friends convinced them to start a business and they acquired a shiny black catering van in 2011.\u003c/p>\n\u003cp>For the moment, however, both have day jobs: Fung is office manager for a San Jose semi-conductor company, while Mendieta works as logistics coordinator for a heavy construction firm. So their food-transforming forays are reserved for evenings, weekends and holidays. But their popularity is spreading as quickly as the uni sauce under their perfectly seared scallops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\">\u003cimg class=\"alignnone size-full wp-image-41417\" title=\"scallops_uni_sauce\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\" alt=\"scallops_uni_sauce\" width=\"560\" height=\"444\">\u003c/a>\u003cbr>\n\u003cem>pan seared jumbo day boat scallops with uni sauce and nori potatoes\u003c/em>\u003c/p>\n\u003cp>The duo has cooked at fundraisers for the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.oldskoolcafe.org/\">Old Skool Café\u003c/a>, been part of \u003ca href=\"http://www.food-social.org/\">Food Social\u003c/a>, \u003ca href=\"http://www.behindthecart.com/\">Behind the Cart\u003c/a>, done a Japanese themed pop-up dinner at (where else?) a Mexican restaurant, \u003ca href=\"http://www.cosechacafe.com/#!\">Cosecha\u003c/a>, as well as catered birthday celebrations, showers, and outdoor park festivities. With their multi-cultural backgrounds—she grew up in Hong Kong and he in a tiny town in Nicaragua—and extensive global street food research in travels from Malaysia to Jamaica, they resist getting stuck in a narrowly defined cultural corner. Their edible creations traverse the map and sometimes fuse elements from their two food heritages—as in marinated, sous vide, duck-tongue tacos.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-41445\" title='\"tuna belly\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/tuna-belly1.jpg\" alt='\"tuna belly\"' width=\"560\" height=\"457\">\u003cbr>\n\u003cem>something is fishy here (or not)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Fung says with a twinkle, \"We like to trick people's eyes and minds. Sometimes we serve dishes without telling guests what they're eating. They think they know but then they're surprised when what they taste doesn't match what they were expecting.\"\u003c/p>\u003c/blockquote>\n\u003cp>A good example is their \"tuna belly\" which is actually made from compressed watermelon that has been chilled until it is pliable, then seared with a combination of fish sauce, honey and lime juice. It's savory, no wait it's sweet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\">\u003cimg class=\"alignnone size-full wp-image-41447\" title=\"mojito_dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\" alt=\"mojito_dessert\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Mojito mix-up\u003c/em>\u003c/p>\n\u003cp>S+S’s home “test kitchen” is stocked with the latest gadgets and materials necessary to perform this culinary legerdemain. Sous vide cooking slowly transforms an egg into a silky custard by a carefully controlled 50 minutes at the magic mark of 63 degrees. Spherification shapes liquids into caviar-like balls that can resemble something else; for example, carrot juice balls sprinkled on a salad convince diners they'll be crunching on tobiko. A recently devised molecular mojito dessert combines lime sorbet, mint foam, rum spheres, and a sprinkle of pop rocks to deliver a roller coaster ride of taste and textures. Inspired by farmers' markets and committed to sourcing ingredients from a 150-mile radius, S+S Gastro Grub supports local food purveyors and artisans such as Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\">\u003cimg class=\"alignnone size-full wp-image-41420\" title=\"crispy_pork_belly, 63 degree egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\" alt=\"crispy_pork_belly, 63 degree egg\" width=\"560\" height=\"412\">\u003c/a>\u003cbr>\n\u003cem>63-degree egg, pork belly, creamy grits, jus, kimchee puree\u003c/em>\u003c/p>\n\u003cp>Fung and Mendieta aim for modern interpretations of classic comfort food: think gumbo potpie, with okra and crawfish, mac and cheese with cold smoked pasta with a surprise hickory kick at the end. Another popular party starter is their mobile pig roaster--a charcoal-fired Dutch oven on wheels--in which they can roast a succulent whole pig or lamb at a catering venue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\">\u003cimg class=\"alignnone size-full wp-image-41421\" title=\"foie_croque\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\" alt=\"foie_croque\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>This is not dessert\u003c/em>\u003c/p>\n\u003cp>Their motto, “oaktown flava. napa roots,” pays homage to their favorite local eateries: Commis, Plum, and Camino, plus inspiration gleaned from Napa Valley’s Ad Hoc and The French Laundry. The duo’s dream is to expand their catering business and set up a cooking school for troubled Oakland youth. Meanwhile, watch out: that cream puff that looks like it’s filled with coffee ice cream and drizzled with chocolate syrup is actually a savory cheese puff injected with foie gras mousse topped by rivulets of maple balsamic sauce.\u003c/p>\n\u003cp>Next event: Friday April 20, 5-8pm, at \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, S+S will offer their pickled quail eggs, bone-in pork chop buns, edamame and black bean sliders and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>\u003cbr>\n(510) 969-9434\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ssgastrogrub\">ssgastrogrub\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"http://twitter.com/#!/ssgastrogrub\">@ssgastrogrub\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cottage Cheese Pancakes for Spring",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\" alt=\"cottage cheese pancakes\" title=\"cottage cheese pancakes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40074\">\u003c/a>\u003c/p>\n\u003cp>Time for eggs! The sunshine hours are lengthening in anticipation of the upcoming vernal equinox, in which the hours of light and the hours of darkness will be poised in balance before the sun starts its crawl upwards to midsummer's apex. Longer hours of daylight flip a switch in the instinctual brains of our feathered friends, chickens both urban and rural among them, and the stingy-to-nonexistent egg-laying of the winter months suddenly turns into a bountiful flood of fresh, beautiful eggs for spring. \u003c/p>\n\u003cp>Last week, the chickens of \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms'\u003c/a> home ranch in Inverness were chattering and clucking like a posse of glamour gals from \u003ca href=\"http://gossipgirl-blog.cwtv.com/\">Gossip Girl\u003c/a>, crisscrossed by a handful of strutting roosters. Eve Love, who runs the kitchen at the company's butcher shop and cafe in Point Reyes Station, gave me a springtime gift of a half-dozen jumbo eggs in every color from palest buff to aqua-green. Every egg was double-yolked, a good-luck charm from their happy hens. Love is also starting her own flock of quail, with three hens in a pen, and along with the jumbo eggs she gave me three dainty speckled quail eggs. Seen side by side, they looked like that Annie Leibovitz picture of \u003ca href=\"http://marshallmatlock.com/wp-content/gallery/annie-leibovitz-at-work-again/willie%20shoemaker%20and%20wilt%20chamberlain,%20malibu,%20ca,%201987.%20by%20annie%20leibovitz.png\"> basketball star Wilt Chamberlain and jockey Willie Shoemaker.\u003c/a> \u003c/p>\n\u003cp>Dainty and speckled, quail eggs, which can be found in specialty grocery stores as well in Asian markets, invariably put me in mind of the centerpiece of plovers' eggs decorating Sebastian's rooms in Evelyn Waugh's novel \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316926345/kqedorg-20\">Brideshead Revisited.\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>Sebastian lived at Christ Church, high in Meadow Buildings. He was alone when I came in, peeling a plover's egg taken from the large nest of moss in the centre of the table. \u003c/p>\n\u003cp>'I've just counted them,\" he said. 'There were five each and two over, so I'm having the two. I'm unaccountably hungry to-day.' \u003c/p>\n\u003cp>The party assembled. Each as he came in made first for the plover's eggs, then noticed Sebastian and then myself with a polite lack of curiosity which seemed to say: \u003cem>We should not dream of being so offensive as to suggest that you never met us before.\u003c/em>\u003c/p>\n\u003cp>'The first this year!\" they said. 'Where did you get them?' \u003c/p>\n\u003cp>'Mummy sends them from Brideshead. They always lay early for her.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\" alt=\"quail eggs. Photo: Stephane von Stephane\" title=\"quail eggs. Photo: Stephane von Stephane\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40075\">\u003c/a>\u003cbr>\n\u003cem>Quail eggs, front egg peeled and topped with paprika. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I've never seen a plover's egg, but I imagine them something like these, a little shy and wild, a woodland morsel out of a fairytale. Or, like a quail's egg, something very chic, displayed on a square black plate, ready for peeling, with matching saucers of sea salt and smoked paprika for dipping. \u003c/p>\n\u003cp>It's easy to hard-boil quails' eggs. Put them in a pot and cover with at least an inch of water. Bring to a boil, then cover, turn off the heat, and let sit for five minutes. Drop the eggs into an ice-water bath to stop the cooking. (This helps prevent that unsightly gray ring from forming around the yolk). Once cooled, chill, then let your guests peel their own, sprinkling each bite with salt and smoked paprika. (This is a nice chance to show off whatever expensive crunchy salts you were gifted over the holidays, by the way.)\u003c/p>\n\u003cp>What else can you do with this month's bounty of eggs? There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffles\u003c/a>, of course, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/episode208.html\">Jacques Pepin's Asparagus Fans \u003c/a> with hard-boiled eggs and mustard vinaigrette. \u003c/p>\n\u003cp>Once you've made your fill of scrambles and frittatas, over-easy's and sunny-sides-up, you can try a batch of these lovely, tender pancakes, made with cottage cheese, lots of eggs, and just a hint of lemon. Similar to lemon ricotta pancakes, these were a family specialty when I was growing up, served interchangeably for breakfast and Sunday-night supper, usually rolled around a dollop of sour cream and a spoonful of warmed Bing cherries. \u003c/p>\n\u003cp>After calling my mom for the recipe (which she found, scrawled in my teenage handwriting, on the flyleaf of one of her cookbooks), I made them again, for the first time in decades. They were exactly as I'd remembered: moist, tender, delicate and mess-free, with a taste somewhere between a crepe and a blintz. \u003c/p>\n\u003cp>All you need is a blender (or a bowl and a whisk) and a frying pan. Happy spring!\u003c/p>\n\u003cp>\u003cstrong>Cottage Cheese Pancakes\u003c/strong>\u003cbr>\n\u003cem>Measure your ingredients right into the blender, then buzz and go! The pancakes can be served with maple syrup, powdered sugar, or lemon glaze. If you want to keep your pancakes local, use \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery's excellent, Marin-made cottage cheese\u003c/a>, made from organic Straus Family Creamery milk. \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 10 pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients \u003c/strong>\u003cbr>\n1 cup small-curd cottage cheese\u003cbr>\n6 eggs\u003cbr>\n1/2 cup sifted all-purpose flour\u003cbr>\n1/4 cup milk\u003cbr>\ngrated rind of 1 Meyer lemon (optional)\u003cbr>\n1/4 cup vegetable oil, such as grapeseed or canola\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n1/4 tsp salt\u003cbr>\nButter, for greasing pan\u003c/p>\n\u003cp>Lemon Glaze:\u003cbr>\n3 tbsp butter\u003cbr>\njuice of 1 large Meyer lemon\u003cbr>\n1 tbsp sugar, or to taste\u003c/p>\n\u003cp>For Serving:\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 cup pitted cherries, liquid reserved if canned\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine all pancake ingredients in a blender. Blend at high speed for 1 minute, stopping to scrape down sides once. \u003c/p>\n\u003cp>2. Cook on a hot, lightly greased griddle or frying pan, using a 1/4 cup of batter for each pancake. Bake for approximately 2 minutes per side, until well golden browned. \u003c/p>\n\u003cp>3. While pancakes are cooking, make glaze. In a small saucepan, melt butter with lemon juice and sugar, cooking over low heat until butter is melted and mixture is slightly syrupy. If using cherries, warm in their liquid until plump and heated through. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve pancakes immediately, drizzled with glaze. If desired, fill each pancake with a dollop of sour cream and a spoonful of cherries. Roll pancake up around filling. Sprinkle with powdered sugar and/or drizzle with glaze. \u003c/p>\n\n",
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"excerpt": "It's spring, and the chickens are laying again! Time to start (or end) the day with tender, eggy Cottage Cheese Pancakes. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\" alt=\"cottage cheese pancakes\" title=\"cottage cheese pancakes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40074\">\u003c/a>\u003c/p>\n\u003cp>Time for eggs! The sunshine hours are lengthening in anticipation of the upcoming vernal equinox, in which the hours of light and the hours of darkness will be poised in balance before the sun starts its crawl upwards to midsummer's apex. Longer hours of daylight flip a switch in the instinctual brains of our feathered friends, chickens both urban and rural among them, and the stingy-to-nonexistent egg-laying of the winter months suddenly turns into a bountiful flood of fresh, beautiful eggs for spring. \u003c/p>\n\u003cp>Last week, the chickens of \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms'\u003c/a> home ranch in Inverness were chattering and clucking like a posse of glamour gals from \u003ca href=\"http://gossipgirl-blog.cwtv.com/\">Gossip Girl\u003c/a>, crisscrossed by a handful of strutting roosters. Eve Love, who runs the kitchen at the company's butcher shop and cafe in Point Reyes Station, gave me a springtime gift of a half-dozen jumbo eggs in every color from palest buff to aqua-green. Every egg was double-yolked, a good-luck charm from their happy hens. Love is also starting her own flock of quail, with three hens in a pen, and along with the jumbo eggs she gave me three dainty speckled quail eggs. Seen side by side, they looked like that Annie Leibovitz picture of \u003ca href=\"http://marshallmatlock.com/wp-content/gallery/annie-leibovitz-at-work-again/willie%20shoemaker%20and%20wilt%20chamberlain,%20malibu,%20ca,%201987.%20by%20annie%20leibovitz.png\"> basketball star Wilt Chamberlain and jockey Willie Shoemaker.\u003c/a> \u003c/p>\n\u003cp>Dainty and speckled, quail eggs, which can be found in specialty grocery stores as well in Asian markets, invariably put me in mind of the centerpiece of plovers' eggs decorating Sebastian's rooms in Evelyn Waugh's novel \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316926345/kqedorg-20\">Brideshead Revisited.\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>Sebastian lived at Christ Church, high in Meadow Buildings. He was alone when I came in, peeling a plover's egg taken from the large nest of moss in the centre of the table. \u003c/p>\n\u003cp>'I've just counted them,\" he said. 'There were five each and two over, so I'm having the two. I'm unaccountably hungry to-day.' \u003c/p>\n\u003cp>The party assembled. Each as he came in made first for the plover's eggs, then noticed Sebastian and then myself with a polite lack of curiosity which seemed to say: \u003cem>We should not dream of being so offensive as to suggest that you never met us before.\u003c/em>\u003c/p>\n\u003cp>'The first this year!\" they said. 'Where did you get them?' \u003c/p>\n\u003cp>'Mummy sends them from Brideshead. They always lay early for her.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\" alt=\"quail eggs. Photo: Stephane von Stephane\" title=\"quail eggs. Photo: Stephane von Stephane\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40075\">\u003c/a>\u003cbr>\n\u003cem>Quail eggs, front egg peeled and topped with paprika. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I've never seen a plover's egg, but I imagine them something like these, a little shy and wild, a woodland morsel out of a fairytale. Or, like a quail's egg, something very chic, displayed on a square black plate, ready for peeling, with matching saucers of sea salt and smoked paprika for dipping. \u003c/p>\n\u003cp>It's easy to hard-boil quails' eggs. Put them in a pot and cover with at least an inch of water. Bring to a boil, then cover, turn off the heat, and let sit for five minutes. Drop the eggs into an ice-water bath to stop the cooking. (This helps prevent that unsightly gray ring from forming around the yolk). Once cooled, chill, then let your guests peel their own, sprinkling each bite with salt and smoked paprika. (This is a nice chance to show off whatever expensive crunchy salts you were gifted over the holidays, by the way.)\u003c/p>\n\u003cp>What else can you do with this month's bounty of eggs? There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffles\u003c/a>, of course, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/episode208.html\">Jacques Pepin's Asparagus Fans \u003c/a> with hard-boiled eggs and mustard vinaigrette. \u003c/p>\n\u003cp>Once you've made your fill of scrambles and frittatas, over-easy's and sunny-sides-up, you can try a batch of these lovely, tender pancakes, made with cottage cheese, lots of eggs, and just a hint of lemon. Similar to lemon ricotta pancakes, these were a family specialty when I was growing up, served interchangeably for breakfast and Sunday-night supper, usually rolled around a dollop of sour cream and a spoonful of warmed Bing cherries. \u003c/p>\n\u003cp>After calling my mom for the recipe (which she found, scrawled in my teenage handwriting, on the flyleaf of one of her cookbooks), I made them again, for the first time in decades. They were exactly as I'd remembered: moist, tender, delicate and mess-free, with a taste somewhere between a crepe and a blintz. \u003c/p>\n\u003cp>All you need is a blender (or a bowl and a whisk) and a frying pan. Happy spring!\u003c/p>\n\u003cp>\u003cstrong>Cottage Cheese Pancakes\u003c/strong>\u003cbr>\n\u003cem>Measure your ingredients right into the blender, then buzz and go! The pancakes can be served with maple syrup, powdered sugar, or lemon glaze. If you want to keep your pancakes local, use \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery's excellent, Marin-made cottage cheese\u003c/a>, made from organic Straus Family Creamery milk. \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 10 pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients \u003c/strong>\u003cbr>\n1 cup small-curd cottage cheese\u003cbr>\n6 eggs\u003cbr>\n1/2 cup sifted all-purpose flour\u003cbr>\n1/4 cup milk\u003cbr>\ngrated rind of 1 Meyer lemon (optional)\u003cbr>\n1/4 cup vegetable oil, such as grapeseed or canola\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n1/4 tsp salt\u003cbr>\nButter, for greasing pan\u003c/p>\n\u003cp>Lemon Glaze:\u003cbr>\n3 tbsp butter\u003cbr>\njuice of 1 large Meyer lemon\u003cbr>\n1 tbsp sugar, or to taste\u003c/p>\n\u003cp>For Serving:\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 cup pitted cherries, liquid reserved if canned\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine all pancake ingredients in a blender. Blend at high speed for 1 minute, stopping to scrape down sides once. \u003c/p>\n\u003cp>2. Cook on a hot, lightly greased griddle or frying pan, using a 1/4 cup of batter for each pancake. Bake for approximately 2 minutes per side, until well golden browned. \u003c/p>\n\u003cp>3. While pancakes are cooking, make glaze. In a small saucepan, melt butter with lemon juice and sugar, cooking over low heat until butter is melted and mixture is slightly syrupy. If using cherries, warm in their liquid until plump and heated through. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve pancakes immediately, drizzled with glaze. If desired, fill each pancake with a dollop of sour cream and a spoonful of cherries. Roll pancake up around filling. Sprinkle with powdered sugar and/or drizzle with glaze. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen",
"title": "KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you're reading this blog post, it means that KQED's \u003ca href=\"http://blogs.kqed.org/pressroom/interactive/\">Interactive team\u003c/a> is doing its job. We oversee \u003ca href=\"http://www.kqed.org/\">KQED.org\u003c/a> and ensure all of its content is up 24-7, which is no easy feat. There's the technical folks (engineers and developers) who manage the nuts-and-bolts of our site, and then there's producers like myself who create the original stories, videos, news reports and other features that are showcased online. \u003c/p>\n\u003cp>Since we're behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that (in my biased opinion) than with a gathering that's centered around food. \u003c/p>\n\u003cp>On a recent afternoon, we headed to the Dogpatch (a lovely 20-minute walk from the station) to \u003ca href=\"http://handsongourmet.com/\">Hands On Gourmet\u003c/a> for a a collaborative cooking session. (One of the co-founders, \u003ca href=\"http://handsongourmet.com/about-us/about-the-team/stephen-gibbs/\">Stephen Gibbs\u003c/a>, had a brief stint \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephengibbs/\">blogging\u003c/a> for Bay Area Bites.) When we arrived at Hands On Gourmet's spacious, sunny loft space, we indulged in a sampler of cheese and wine as we took in lovely views of the city. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group560.jpg\" alt=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" title=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38865\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As much as we would have been happy spending the entire day chatting over wine and cheese, it was time to start cooking. Chef Dan introduced himself and his fellow chefs to us -- Joshua and Christine -- who were going to help us prepare an \u003ca href=\"http://handsongourmet.com/the-menus/india-2/\">Indian feast\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\" alt=\"dan\" title=\"dan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38696\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine560.jpg\" alt=\"Hands on Gourmet loft - Christine\" title=\"Hands on Gourmet loft - Christine\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38870\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>It was a full menu with fried vegetable fritters (pakoras), naan, eggplant stew (bengan bharta), cucumber and mint salad, and keema gobi, a lamb-and-vegetable curry (which we also made a vegetarian version of with squash). We tied on our aprons, divided into groups and headed to our stations which were already stocked with our ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38695\">\u003c/a>\u003c/p>\n\u003cp>Chef Joshua managed our table, which was in charge of the keema gobi and cucumber mint salad. \u003ca href=\"http://www.kqed.org/about/seniorofficers/tim-olson.jsp\">Tim Olson\u003c/a>, \u003ca href=\"http://mindshift.kqed.org/author/tbarseghian/\">Tina Barseghian\u003c/a>, \u003ca href=\"http://science.kqed.org/quest/author/craig-rosa/\">Craig Rosa\u003c/a> and AJ Alfieri-Crispin (Media Systems Admin) prepped the food for the curry, while I worked on the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\" alt=\"joshua, craig, tina, tim\" title=\"joshua, craig, tina, tim\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\" alt=\"cukes ingredients\" title=\"cukes ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38697\">\u003c/a>\u003c/p>\n\u003cp>Joshua gave a lesson to Tim about how to quickly chop up an onion, then gave a brief tutorial to AJ on mincing ginger: first peel the root, then slice it into thin planks, then thin matchsticks, and finish up with mincing them cross-wise. Tina and Craig got the squash ready for the veggie version of the curry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\" alt=\"justin\" title=\"justin\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38698\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\" alt=\"aj\" title=\"aj\" width=\"360\" height=\"640\" class=\"alignnone size-full wp-image-38701\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina360.jpg\" alt=\"Tina prepping squash\" title=\"Tina prepping squash\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38853\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Meanwhile, the pakoras were well underway in the capable hands of Amanda Stupi (Interactive Producer, News), Carol C. and \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=20082\">Emmanuel Hapsis\u003c/a>, who were happily deep-frying a huge batch of chickpea-floured vegetables. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers360.jpg\" alt=\"making the pakoras\" title=\"making the pakoras\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38855\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Colleen Wilson (Director, Interactive) passed them out with a fantastic sweet-and-sour \u003ca href=\"http://handsongourmet.com/2011/12/pakoras-with-sweet-onion-achar-chutney/\">achar chutney\u003c/a> that their team had also prepared. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38704\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38705\">\u003c/a>\u003c/p>\n\u003cp>I had put in a healthy dose of cayenne into my cucumber salad, but luckily it didn't make it too spicy. Justin gave it a thumbs up after I added a bit more lemon zest and juice and second bunch of mint to mix in. (We served the cilantro on the side as not everyone on our team was a fan of the herb.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny360.jpg\" alt=\"Jenny prepping salad. Photo: Wendy Goodfriend\" title=\"Jenny prepping salad. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38860\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>My other colleagues were busy working at their stations on raita, naan and dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\" alt=\"making raita with chef Dan. Photo: Wendy Goodfriend\" title=\"making raita with chef Dan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38874\">\u003c/a>\u003cbr>\n\u003cem>Chef Dan instructs Lisa and Marie how to make raita. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\" alt=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" title=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38881\">\u003c/a>\u003cbr>\n\u003cem>Mark and Lisa making naan. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake360.jpg\" alt=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" title=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38877\">\u003c/a>\u003cbr>\n\u003cem>Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>After about two hours of working away in the kitchen, it was time to savor the fruits of our labor. But of course, as media employees of KQED, we had to thoroughly document our meal beforehand prior to sitting down for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\" alt=\"kqed photos\" title=\"kqed photos\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38715\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\" alt=\"naan\" title=\"naan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38719\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\" alt=\"keema gobi\" title=\"keema gobi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38716\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\" alt=\"eggplant and rice\" title=\"eggplant and rice\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38713\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\" alt=\"cilantro chutney\" title=\"cilantro chutney\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38717\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\" alt=\"cucumber salad\" title=\"cucumber salad\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38718\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\" alt=\"indian meal\" title=\"indian meal\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38721\">\u003c/a>\u003c/p>\n\u003cp>As we dived into our food, we debated which team's dish came out the best. I personally think the cucumber mint salad stole the show, although those highly addictive pakoras were pretty tasty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\" alt=\"interactive team\" title=\"interactive team\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38720\">\u003c/a>\u003c/p>\n\u003cp>Somehow, after polishing off our huge plates of food, we still had room for dessert: a date walnut cake with a brandy-caramel sauce. We loosened the strings on our aprons and dug in -- I mean, how could you resist this? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake560.jpg\" alt=\"Date Walnut Cake. Photo: Wendy Goodfriend\" title=\"Date Walnut Cake. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38850\">\u003c/a>\u003cbr>\n\u003cem>Date Walnut Cake. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Afterwards, we thanked the chefs for a fun and delicious day. They were great to work with and I think we all walked away with a little bit more culinary savvy under our belts. \u003c/p>\n\u003cp>We slowly roused ourselves from the table and as we had some extra time, thought about where to venture next. One of our discussions over lunch had turned to the subject of our favorite ice cream spots, and as \u003ca href=\"http://www.yelp.com/biz/mr-and-mrs-miscellaneous-san-francisco\">Mr. and Mrs. Miscellaneous\u003c/a> was a mere block away, we magically found an appetite for more dessert. Coffee soon followed at \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>, and then it was onto \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> for one last round of drinks. Fortunately, there were no technical difficulties back at the station in our absence. I don't know if they would have been able to rouse us from our food comas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\" alt=\"whisks\" title=\"whisks\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38709\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Since the KQED Interactive team is behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that than with a gathering that's centered around food. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're reading this blog post, it means that KQED's \u003ca href=\"http://blogs.kqed.org/pressroom/interactive/\">Interactive team\u003c/a> is doing its job. We oversee \u003ca href=\"http://www.kqed.org/\">KQED.org\u003c/a> and ensure all of its content is up 24-7, which is no easy feat. There's the technical folks (engineers and developers) who manage the nuts-and-bolts of our site, and then there's producers like myself who create the original stories, videos, news reports and other features that are showcased online. \u003c/p>\n\u003cp>Since we're behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that (in my biased opinion) than with a gathering that's centered around food. \u003c/p>\n\u003cp>On a recent afternoon, we headed to the Dogpatch (a lovely 20-minute walk from the station) to \u003ca href=\"http://handsongourmet.com/\">Hands On Gourmet\u003c/a> for a a collaborative cooking session. (One of the co-founders, \u003ca href=\"http://handsongourmet.com/about-us/about-the-team/stephen-gibbs/\">Stephen Gibbs\u003c/a>, had a brief stint \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephengibbs/\">blogging\u003c/a> for Bay Area Bites.) When we arrived at Hands On Gourmet's spacious, sunny loft space, we indulged in a sampler of cheese and wine as we took in lovely views of the city. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group560.jpg\" alt=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" title=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38865\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As much as we would have been happy spending the entire day chatting over wine and cheese, it was time to start cooking. Chef Dan introduced himself and his fellow chefs to us -- Joshua and Christine -- who were going to help us prepare an \u003ca href=\"http://handsongourmet.com/the-menus/india-2/\">Indian feast\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\" alt=\"dan\" title=\"dan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38696\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine560.jpg\" alt=\"Hands on Gourmet loft - Christine\" title=\"Hands on Gourmet loft - Christine\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38870\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>It was a full menu with fried vegetable fritters (pakoras), naan, eggplant stew (bengan bharta), cucumber and mint salad, and keema gobi, a lamb-and-vegetable curry (which we also made a vegetarian version of with squash). We tied on our aprons, divided into groups and headed to our stations which were already stocked with our ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38695\">\u003c/a>\u003c/p>\n\u003cp>Chef Joshua managed our table, which was in charge of the keema gobi and cucumber mint salad. \u003ca href=\"http://www.kqed.org/about/seniorofficers/tim-olson.jsp\">Tim Olson\u003c/a>, \u003ca href=\"http://mindshift.kqed.org/author/tbarseghian/\">Tina Barseghian\u003c/a>, \u003ca href=\"http://science.kqed.org/quest/author/craig-rosa/\">Craig Rosa\u003c/a> and AJ Alfieri-Crispin (Media Systems Admin) prepped the food for the curry, while I worked on the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\" alt=\"joshua, craig, tina, tim\" title=\"joshua, craig, tina, tim\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\" alt=\"cukes ingredients\" title=\"cukes ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38697\">\u003c/a>\u003c/p>\n\u003cp>Joshua gave a lesson to Tim about how to quickly chop up an onion, then gave a brief tutorial to AJ on mincing ginger: first peel the root, then slice it into thin planks, then thin matchsticks, and finish up with mincing them cross-wise. Tina and Craig got the squash ready for the veggie version of the curry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\" alt=\"justin\" title=\"justin\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38698\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\" alt=\"aj\" title=\"aj\" width=\"360\" height=\"640\" class=\"alignnone size-full wp-image-38701\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina360.jpg\" alt=\"Tina prepping squash\" title=\"Tina prepping squash\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38853\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Meanwhile, the pakoras were well underway in the capable hands of Amanda Stupi (Interactive Producer, News), Carol C. and \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=20082\">Emmanuel Hapsis\u003c/a>, who were happily deep-frying a huge batch of chickpea-floured vegetables. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers360.jpg\" alt=\"making the pakoras\" title=\"making the pakoras\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38855\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Colleen Wilson (Director, Interactive) passed them out with a fantastic sweet-and-sour \u003ca href=\"http://handsongourmet.com/2011/12/pakoras-with-sweet-onion-achar-chutney/\">achar chutney\u003c/a> that their team had also prepared. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38704\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38705\">\u003c/a>\u003c/p>\n\u003cp>I had put in a healthy dose of cayenne into my cucumber salad, but luckily it didn't make it too spicy. Justin gave it a thumbs up after I added a bit more lemon zest and juice and second bunch of mint to mix in. (We served the cilantro on the side as not everyone on our team was a fan of the herb.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny360.jpg\" alt=\"Jenny prepping salad. Photo: Wendy Goodfriend\" title=\"Jenny prepping salad. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38860\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>My other colleagues were busy working at their stations on raita, naan and dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\" alt=\"making raita with chef Dan. Photo: Wendy Goodfriend\" title=\"making raita with chef Dan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38874\">\u003c/a>\u003cbr>\n\u003cem>Chef Dan instructs Lisa and Marie how to make raita. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\" alt=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" title=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38881\">\u003c/a>\u003cbr>\n\u003cem>Mark and Lisa making naan. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake360.jpg\" alt=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" title=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38877\">\u003c/a>\u003cbr>\n\u003cem>Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>After about two hours of working away in the kitchen, it was time to savor the fruits of our labor. But of course, as media employees of KQED, we had to thoroughly document our meal beforehand prior to sitting down for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\" alt=\"kqed photos\" title=\"kqed photos\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38715\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\" alt=\"naan\" title=\"naan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38719\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\" alt=\"keema gobi\" title=\"keema gobi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38716\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\" alt=\"eggplant and rice\" title=\"eggplant and rice\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38713\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\" alt=\"cilantro chutney\" title=\"cilantro chutney\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38717\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\" alt=\"cucumber salad\" title=\"cucumber salad\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38718\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\" alt=\"indian meal\" title=\"indian meal\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38721\">\u003c/a>\u003c/p>\n\u003cp>As we dived into our food, we debated which team's dish came out the best. I personally think the cucumber mint salad stole the show, although those highly addictive pakoras were pretty tasty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\" alt=\"interactive team\" title=\"interactive team\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38720\">\u003c/a>\u003c/p>\n\u003cp>Somehow, after polishing off our huge plates of food, we still had room for dessert: a date walnut cake with a brandy-caramel sauce. We loosened the strings on our aprons and dug in -- I mean, how could you resist this? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake560.jpg\" alt=\"Date Walnut Cake. Photo: Wendy Goodfriend\" title=\"Date Walnut Cake. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38850\">\u003c/a>\u003cbr>\n\u003cem>Date Walnut Cake. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Afterwards, we thanked the chefs for a fun and delicious day. They were great to work with and I think we all walked away with a little bit more culinary savvy under our belts. \u003c/p>\n\u003cp>We slowly roused ourselves from the table and as we had some extra time, thought about where to venture next. One of our discussions over lunch had turned to the subject of our favorite ice cream spots, and as \u003ca href=\"http://www.yelp.com/biz/mr-and-mrs-miscellaneous-san-francisco\">Mr. and Mrs. Miscellaneous\u003c/a> was a mere block away, we magically found an appetite for more dessert. Coffee soon followed at \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>, and then it was onto \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> for one last round of drinks. Fortunately, there were no technical difficulties back at the station in our absence. I don't know if they would have been able to rouse us from our food comas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\" alt=\"whisks\" title=\"whisks\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38709\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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"link": "/radio/program/code-switch-life-kit",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"meta": {
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
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