culinary education and classesculinary education and classes
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"disqusTitle": "What's So Great About Bay Area Coffee, Anyway?",
"title": "What's So Great About Bay Area Coffee, Anyway?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_130682,bayareabites_125102,bayareabites_60709' label='Sip on This']\u003cbr>\n\u003cem>Cover photo by \u003ca href=\"https://unsplash.com/photos/Y3AqmbmtLQI?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Nathan Dumlao\u003c/a> on \u003ca href=\"https://unsplash.com/?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Unsplash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I remember the day I moved to the Bay Area. I had coffee at a small shop in Oakland — the sun was shining, folks from the neighborhood were milling about with their kids, and a woman with a comically small Pomeranian, one that you might expect has its own Instagram account, kept the café crowd entertained by throwing a bouncy ball around the store, prompting the dog to run and chase the ball around the room. It was some sort of magic.\u003c/p>\n\u003cp>Now, after living in and leaving the Bay Area, I keep coming back to the reasons why its coffee community is unlike any other. Although experiences like the one I shared perhaps aren’t unique to any one city, there are a number of factors that make the coffee industry and its people in the Bay Area truly special.\u003c/p>\n\u003ch2>A Place to be a Coffee Professional\u003c/h2>\n\u003cp>The Bay Area is a breeding ground for coffee professionals — not just the baristas who are picking up shifts to fill in gaps in their schoolwork or to supplement a second job, but folks who truly love their craft.\u003c/p>\n\u003cp>“My first day in the Bay Area, I woke up off my friend’s couch in Oakland and hiked over to the \u003ca href=\"https://uvfm.org/temescal-sunday\">Temescal Farmers’ Market,\u003c/a>” shares Evan Gilman, Creative Director for \u003ca href=\"https://royalcoffee.com/\">Royal Coffee\u003c/a>, an importer based in Oakland, and its specialty coffee branch, \u003ca href=\"https://royalcoffee.com/the-crown/\">The Crown\u003c/a>. Eventually, Gilman ended up at \u003ca href=\"https://bluebottlecoffee.com/\">Blue Bottle\u003c/a>, an early tenant of the Temescal Farmers’ Market, and there he connected with a number of folks who started their careers at Blue Bottle and never stopped their journey through coffee.\u003c/p>\n\u003cfigure id=\"attachment_133287\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic5-800x600.jpg\" alt=\"evan gilman pouring coffee beans\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Evan Gilman, Creative Director for Royal Coffee, remembers his early days in the coffee industry, and has seen colleagues he started out with advance and create meaningful careers. \u003ccite>(by Hiền Nguyễn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The people I met and worked with went on to do admirable, incredible, amazing things. Blue Bottle was chock full of talented coffee people, and really drew the best people into the fold. I was fortunate enough to train some of them,” Gilman says. “James Parrish now has \u003ca href=\"https://rhetoric-coffee.myshopify.com/\">Rhetoric Coffee\u003c/a> and works at the \u003ca href=\"https://www.corocoffee.com/\">CoRo Coffee Room\u003c/a> as the manager. I recently traveled with Alicia Adams, who now works as the Green Buyer for \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a>. I work with Sandra Loofbourow, Ruthie Knudsen, and Jen Apodaca here at The Crown, and I worked with them all at Blue Bottle.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And he knows that list only scratches the surface: “sorry if I’m forgetting anyone!”\u003c/p>\n\u003cp>Gilman, like many coffee pros who look to expand their careers in the Bay, works for an importer bringing in green coffee, or coffee before it’s roasted, from all over the world. The \u003ca href=\"https://www.portofoakland.com/\">Port of Oakland\u003c/a> is one of the main ports for green coffee, meaning that a number of importers call Oakland home.\u003c/p>\n\u003cfigure id=\"attachment_133288\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg\" alt=\"rj joseph red fox wall photo\" width=\"800\" height=\"976\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-160x195.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-768x937.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-1020x1244.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-984x1200.jpeg 984w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">RJ Joseph is a lab technician and content writer for Red Fox Coffee Merchants. Her and her wife, Ellan, moved to the Bay Area for better coffee opportunities. \u003ccite>(Jenn Chen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“What I think makes coffee in the Bay special is the diverse array of coffee professionals and businesses in the region,” says RJ Joseph, Lab Technician for \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> and freelance journalist. “Countless studies show that the more diversity teams have, the better they perform, and in the Bay Area, this couldn't be more true.”\u003c/p>\n\u003ch2>Creating Equitable Communities\u003c/h2>\n\u003cp>Along with writing and working for Red Fox, Joseph is also involved with local coffee organizations, and started Queer Cup with her wife, Ellan Kline, to address issues facing the queer coffee community in the Bay Area. “In particular, the community organizers who have taken the time to make the community what it is today are from diverse backgrounds and bring diverse unique perspectives to the table.” Kline says. “Even as the vast majority of coffee workers in the Bay Area (especially in positions of power) are white, the people from marginalized identities work hard to create and grow alternative space and uplift others, and I think that has a cumulative effect of making this a stronger space as a whole.”\u003c/p>\n\u003cp>Folks like Joseph and Kline came to the Bay Area specifically because of the opportunities to learn and expand their coffee careers. Kline is the Head of Retail Training for \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, which means she works with new and seasoned baristas to hone their skills over Ritual’s six retail locations.\u003c/p>\n\u003cfigure id=\"attachment_133289\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg\" alt=\"rj pouring cupping photo\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph, pictured here conducting a cupping, or a formal coffee tasting, notes the variety of jobs available to people who want to make their career in coffee. However, she also notes the pitfalls—primarily wages and a lack of diversity. \u003ccite>(Christy Duggan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I came to The Bay because, with the concentration of great cafes and roasters, it represented the possibility to create a career in coffee as a barista while still providing opportunities to advance that career,” Kline notes.\u003c/p>\n\u003cp>The diversity of both businesses and individuals in the Bay Area means that the coffee community is robust. “I think having so many different types of companies based here (nonprofits to importers to cafes) offers us a chance to have more nuanced conversations and diverse events,” says Jenn Chen, a \u003ca href=\"https://jennchen.com/\">coffee marketer\u003c/a> based in San Francisco, “We don’t have only baristas on a panel. We’re likely to see an event with a producer in the same month as an event with a co-roasting organization. I love this variety and this constant desire among all of us to learn more about the industry.”\u003c/p>\n\u003cp>While these opportunities are enriching for coffee professionals, folks are starting to extend their hands out to customers as more and more events become available to the general public. “The Royal Crown [Royal Coffee’s retail and education space] just opened up, and they will be hosting a lot of great classes. \u003ca href=\"https://www.sweetmarias.com/\">Sweet Maria’s\u003c/a> also does classes and events in their education space, and of course, there’s a \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture\u003c/a> training center in Emeryville,” notes Umeko Motoyoshi, CEO of \u003ca href=\"https://umeshiso.com/\">umeshiso.com\u003c/a>, which sells coffee gear to coffee pros and enthusiasts alike. Places like Counter Culture and Royal Crown do trainings on things like latte art, how to brew better coffee at home, and often host public coffee tastings open to anyone.\u003c/p>\n\u003cfigure id=\"attachment_133286\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic2-800x600.jpg\" alt=\"cupping with mokhtar\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At The Crown, both coffee pros and home brewers can learn about the ins and outs of brewing, and participate in special events, like this cupping with Mokhtar Alkhanshali, a coffee importer from Yemen and subject of the newest Dave Eggers' book, The Monk of Mokha. \u003ccite>(Mokhtar Alkhanshali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a really nice thing to see, especially with Oakland being a historic port town. The more coffee education, the better I think — especially since these classes are almost all open to the public. It helps to deepen the public’s understanding of why specialty coffee costs more, which is always a great thing,” says Motoyoshi.\u003c/p>\n\u003ch2>Room To Grow\u003c/h2>\n\u003cp>As knowledge rich as the community is, there are still concerns. Increasing rents threaten the livelihood of most coffee professionals — many who are baristas — and they can’t afford to keep up with the continuing rising cost of living.\u003c/p>\n\u003cp>“Many companies aren't able to pay enough to make ends meet and retain talent, and hardly anyone on the labor side makes a living wage,” Joseph shares.\u003c/p>\n\u003cp>“With the ever-increasing costs of living and operating continually accelerating ahead of wage raises, less and less coffee people are able to make it here for a significant amount of time,” Kline explains.. Many baristas have to work two jobs to make ends meet, but most still find the time to work with and engage in local community events.\u003c/p>\n\u003cp>However, Kline is hopeful that the Bay Area can set an example for how coffee pros can live a balanced life.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“One inspiring thing about that shift is that the sense of community is shifting from folks who are continually hustling, effectively working huge amounts of overtime for no pay in order to build community, towards folks who have stronger, healthier boundaries between work and the rest of their lives.\"\u003c/p>\n\n",
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"excerpt": "Our local coffee scene is famed. A Bay Area coffee lover explains why the hype is justified (think: expertise.)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>Cover photo by \u003ca href=\"https://unsplash.com/photos/Y3AqmbmtLQI?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Nathan Dumlao\u003c/a> on \u003ca href=\"https://unsplash.com/?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Unsplash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I remember the day I moved to the Bay Area. I had coffee at a small shop in Oakland — the sun was shining, folks from the neighborhood were milling about with their kids, and a woman with a comically small Pomeranian, one that you might expect has its own Instagram account, kept the café crowd entertained by throwing a bouncy ball around the store, prompting the dog to run and chase the ball around the room. It was some sort of magic.\u003c/p>\n\u003cp>Now, after living in and leaving the Bay Area, I keep coming back to the reasons why its coffee community is unlike any other. Although experiences like the one I shared perhaps aren’t unique to any one city, there are a number of factors that make the coffee industry and its people in the Bay Area truly special.\u003c/p>\n\u003ch2>A Place to be a Coffee Professional\u003c/h2>\n\u003cp>The Bay Area is a breeding ground for coffee professionals — not just the baristas who are picking up shifts to fill in gaps in their schoolwork or to supplement a second job, but folks who truly love their craft.\u003c/p>\n\u003cp>“My first day in the Bay Area, I woke up off my friend’s couch in Oakland and hiked over to the \u003ca href=\"https://uvfm.org/temescal-sunday\">Temescal Farmers’ Market,\u003c/a>” shares Evan Gilman, Creative Director for \u003ca href=\"https://royalcoffee.com/\">Royal Coffee\u003c/a>, an importer based in Oakland, and its specialty coffee branch, \u003ca href=\"https://royalcoffee.com/the-crown/\">The Crown\u003c/a>. Eventually, Gilman ended up at \u003ca href=\"https://bluebottlecoffee.com/\">Blue Bottle\u003c/a>, an early tenant of the Temescal Farmers’ Market, and there he connected with a number of folks who started their careers at Blue Bottle and never stopped their journey through coffee.\u003c/p>\n\u003cfigure id=\"attachment_133287\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic5-800x600.jpg\" alt=\"evan gilman pouring coffee beans\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Evan Gilman, Creative Director for Royal Coffee, remembers his early days in the coffee industry, and has seen colleagues he started out with advance and create meaningful careers. \u003ccite>(by Hiền Nguyễn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The people I met and worked with went on to do admirable, incredible, amazing things. Blue Bottle was chock full of talented coffee people, and really drew the best people into the fold. I was fortunate enough to train some of them,” Gilman says. “James Parrish now has \u003ca href=\"https://rhetoric-coffee.myshopify.com/\">Rhetoric Coffee\u003c/a> and works at the \u003ca href=\"https://www.corocoffee.com/\">CoRo Coffee Room\u003c/a> as the manager. I recently traveled with Alicia Adams, who now works as the Green Buyer for \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a>. I work with Sandra Loofbourow, Ruthie Knudsen, and Jen Apodaca here at The Crown, and I worked with them all at Blue Bottle.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And he knows that list only scratches the surface: “sorry if I’m forgetting anyone!”\u003c/p>\n\u003cp>Gilman, like many coffee pros who look to expand their careers in the Bay, works for an importer bringing in green coffee, or coffee before it’s roasted, from all over the world. The \u003ca href=\"https://www.portofoakland.com/\">Port of Oakland\u003c/a> is one of the main ports for green coffee, meaning that a number of importers call Oakland home.\u003c/p>\n\u003cfigure id=\"attachment_133288\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg\" alt=\"rj joseph red fox wall photo\" width=\"800\" height=\"976\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-160x195.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-768x937.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-1020x1244.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-984x1200.jpeg 984w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">RJ Joseph is a lab technician and content writer for Red Fox Coffee Merchants. Her and her wife, Ellan, moved to the Bay Area for better coffee opportunities. \u003ccite>(Jenn Chen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“What I think makes coffee in the Bay special is the diverse array of coffee professionals and businesses in the region,” says RJ Joseph, Lab Technician for \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> and freelance journalist. “Countless studies show that the more diversity teams have, the better they perform, and in the Bay Area, this couldn't be more true.”\u003c/p>\n\u003ch2>Creating Equitable Communities\u003c/h2>\n\u003cp>Along with writing and working for Red Fox, Joseph is also involved with local coffee organizations, and started Queer Cup with her wife, Ellan Kline, to address issues facing the queer coffee community in the Bay Area. “In particular, the community organizers who have taken the time to make the community what it is today are from diverse backgrounds and bring diverse unique perspectives to the table.” Kline says. “Even as the vast majority of coffee workers in the Bay Area (especially in positions of power) are white, the people from marginalized identities work hard to create and grow alternative space and uplift others, and I think that has a cumulative effect of making this a stronger space as a whole.”\u003c/p>\n\u003cp>Folks like Joseph and Kline came to the Bay Area specifically because of the opportunities to learn and expand their coffee careers. Kline is the Head of Retail Training for \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, which means she works with new and seasoned baristas to hone their skills over Ritual’s six retail locations.\u003c/p>\n\u003cfigure id=\"attachment_133289\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg\" alt=\"rj pouring cupping photo\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph, pictured here conducting a cupping, or a formal coffee tasting, notes the variety of jobs available to people who want to make their career in coffee. However, she also notes the pitfalls—primarily wages and a lack of diversity. \u003ccite>(Christy Duggan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I came to The Bay because, with the concentration of great cafes and roasters, it represented the possibility to create a career in coffee as a barista while still providing opportunities to advance that career,” Kline notes.\u003c/p>\n\u003cp>The diversity of both businesses and individuals in the Bay Area means that the coffee community is robust. “I think having so many different types of companies based here (nonprofits to importers to cafes) offers us a chance to have more nuanced conversations and diverse events,” says Jenn Chen, a \u003ca href=\"https://jennchen.com/\">coffee marketer\u003c/a> based in San Francisco, “We don’t have only baristas on a panel. We’re likely to see an event with a producer in the same month as an event with a co-roasting organization. I love this variety and this constant desire among all of us to learn more about the industry.”\u003c/p>\n\u003cp>While these opportunities are enriching for coffee professionals, folks are starting to extend their hands out to customers as more and more events become available to the general public. “The Royal Crown [Royal Coffee’s retail and education space] just opened up, and they will be hosting a lot of great classes. \u003ca href=\"https://www.sweetmarias.com/\">Sweet Maria’s\u003c/a> also does classes and events in their education space, and of course, there’s a \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture\u003c/a> training center in Emeryville,” notes Umeko Motoyoshi, CEO of \u003ca href=\"https://umeshiso.com/\">umeshiso.com\u003c/a>, which sells coffee gear to coffee pros and enthusiasts alike. Places like Counter Culture and Royal Crown do trainings on things like latte art, how to brew better coffee at home, and often host public coffee tastings open to anyone.\u003c/p>\n\u003cfigure id=\"attachment_133286\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic2-800x600.jpg\" alt=\"cupping with mokhtar\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At The Crown, both coffee pros and home brewers can learn about the ins and outs of brewing, and participate in special events, like this cupping with Mokhtar Alkhanshali, a coffee importer from Yemen and subject of the newest Dave Eggers' book, The Monk of Mokha. \u003ccite>(Mokhtar Alkhanshali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a really nice thing to see, especially with Oakland being a historic port town. The more coffee education, the better I think — especially since these classes are almost all open to the public. It helps to deepen the public’s understanding of why specialty coffee costs more, which is always a great thing,” says Motoyoshi.\u003c/p>\n\u003ch2>Room To Grow\u003c/h2>\n\u003cp>As knowledge rich as the community is, there are still concerns. Increasing rents threaten the livelihood of most coffee professionals — many who are baristas — and they can’t afford to keep up with the continuing rising cost of living.\u003c/p>\n\u003cp>“Many companies aren't able to pay enough to make ends meet and retain talent, and hardly anyone on the labor side makes a living wage,” Joseph shares.\u003c/p>\n\u003cp>“With the ever-increasing costs of living and operating continually accelerating ahead of wage raises, less and less coffee people are able to make it here for a significant amount of time,” Kline explains.. Many baristas have to work two jobs to make ends meet, but most still find the time to work with and engage in local community events.\u003c/p>\n\u003cp>However, Kline is hopeful that the Bay Area can set an example for how coffee pros can live a balanced life.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Secret Menus and Pop-Ups to Honor San Francisco's Filipino Food Scene",
"title": "Secret Menus and Pop-Ups to Honor San Francisco's Filipino Food Scene",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Did you know the SOMA district in San Francisco is the Filipino Cultural Heritage district?\u003cbr>\n[aside postID=\"news_109044,bayareabites_113629\"]\u003cbr>\nIn \u003ca href=\"https://caamedia.org/blog/2016/10/05/filipino-americans-make-a-new-name-for-their-san-francisco-neighborhood/\">April 2016\u003c/a>, former mayor Ed Lee and the city’s Board of Supervisors recognized the need to preserve “the living landmark that is the Filipino community in the South of Market neighborhood and established the SoMa Pilipinas Filipino Cultural Heritage District.” Since then, community organizers have worked hard to make the existing Filipino community more visible to the rest of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_133042\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133042\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg\" alt=\"Dinuguan from Manila Bowl\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Dinuguan from Manila Bowl \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's where Desi Danganan, the executive director of Kultivate Labs, a local non-profit business accelerator, comes in. One of his team’s first projects to promote Filipino culture, food and art was a carefully curated night market festival called UNDISCOVERED SF that first launched in August 2017. It became a monthly summer festival, but, if you look at UNDISCOVERED SF’s \u003ca href=\"https://www.facebook.com/undiscoveredsf/\">social media presence\u003c/a> today, you’ll see that is has been taken over by a special event called Kulinary Confidential.\u003c/p>\n\u003cp>When asked for more details, Danganan explained, “Kulinary Confidential is a delicious way to explore the incredible Filipino food scene that exists in our city. The Bay Area is home to the largest population of Filipinos in the country, and there’s so much undiscovered culinary talent here. These chefs are pushing the boundaries of Filipino cuisine and reinterpreting it a uniquely Filipino-American perspective.”\u003c/p>\n\u003cfigure id=\"attachment_133043\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133043\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg\" alt=\"Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With participation from 7 restaurants and 16 chefs, this two-week affair will showcase the vibrant flavors of the Philippines through two self-guided food crawls featuring secret, off-menu dishes chosen by the chefs themselves. You could munch on Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> or try your luck with the Mystery Bag at \u003ca href=\"https://thesarapshop.com/\">Sarap Shop\u003c/a> — just 2 out of 8 options available to passport holders!\u003c/p>\n\u003cp>You might know a thing or two about lumpia, sisig, and other delicious Filipino fare but the tasting passport will help you dive into the cuisine with a little help from chefs and their special off-the-menu items. After all, what better way to learn about another culture than through their cuisine? Plus, each week has a different lineup of participating restaurants and secret dishes to keep things fresh. To keep the messaging concise, all of the participating restaurants and pop-up dinners are located within \u003ca href=\"https://www.somapilipinas.org/\">SOMA Pilipinas\u003c/a>, San Francisco’s Filipino cultural district.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Note: You can ONLY get the secret menu items by redeeming purchased passport tickets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133044\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133044\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg\" alt=\"Lechon Kawali tacos from Mestiza\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Lechon Kawali tacos from Mestiza \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be 6 pop-up dinners where chefs will show off their creative interpretations of Filipino cuisine, like an elegant, modern Filipino tasting menu from \u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>’s Chef Francis Ang or a flavorful Filipino and Japanese mashup from \u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/ox-and-tigerpop-up-dinner\">Ox & Tiger\u003c/a> chefs EJ Macayan and Hitomi Wada.\u003cbr>\n[aside postID=\"bayareabites_130235,checkplease_19979\"]\u003cbr>\nTasting passports clock in at $48 and pop-up meal tickets range from $65-90. \u003ca href=\"http://www.undiscoveredsf.com/kc-ticket-page\">You can purchase your tickets here\u003c/a>. Go eat some delicious food and feel good while doing so because 5% of ticket sales go to Balboa High School’s Tagalog immersion trip! Thanks in part to donations, 20+ students will go to the Philippines to learn about their cultural roots and practice Tagalog.\u003c/p>\n\u003cp>Check it out and make sure to give feedback to the team! “If the participating chefs and public are happy and our efforts are helping to energize the conversation about Filipino food in the Bay Area, then I don’t see why we wouldn’t do this again. I can imagine us doing more thematic events like an all ube Kulinary Confidential,” says Danganan. An all ube tasting event? Sign me up.\u003c/p>\n\u003cp>See below for the full list of secret menu items and pop-up dinners.\u003c/p>\n\u003ch2>Secret Menu Items\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 1 (April 1-7)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lechon Kawali Tacos & Coconut Horchata at \u003c/span>\u003ca href=\"https://www.mestizasf.com/\">\u003cb>Mestiza \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(crispy pork belly tacos)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Dinuguan at\u003c/span>\u003ca href=\"https://manilabowl.com/\">\u003cb> Manila Bowl \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(pork blood stew with rice cakes)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Filipino Fried Chicken at \u003c/span>\u003ca href=\"https://www.facebook.com/alchemysf/\">\u003cb>Alchemy\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> x SFC Christian Ciscle (pineapple mochi, spiced batter, soy chile sauce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mystery Bag at \u003c/span>\u003cb>Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> (Sarap’s signature Halo Halo Milk Tea and a mystery flavor of onigiri)\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 2 (April 8-14)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Escabeche at \u003c/span>\u003cb>Alchemy\u003c/b>\u003cspan style=\"font-weight: 400\"> (\u003c/span>\u003cspan style=\"font-weight: 400\">coconut vinegar marinated fried chicken thigh, calamansi tartar sauce, cabbage, tomato salad)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Afritada at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/jt-restaurant-san-francisco\">\u003cb>JT’s \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(chicken tomato and vegetable stew)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003c/span>\u003cb>Little Skillet\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Adobo Carnitas with Dirty Rice at \u003c/span>\u003ca href=\"https://www.senorsisig.com/\">\u003cb>Senor Sisig \u003c/b>\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133046\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133046\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg\" alt=\"Adobo Carnitas with Dirty Rice\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Adobo Carnitas with Dirty Rice \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pop-Up Dinners\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 1: Rod Reyes of \u003c/span>\u003ca href=\"https://www.facebook.com/Baryakitchen/\">\u003cb>Barya Kitchen\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5-course meal of classic Filipino dishes with a modern spin at Copyright Cocktail Kitchen, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 6: EJ Macayan + Hitomi Wada of \u003c/span>\u003cb>Ox & Tiger\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">6-course meal fusing Filipino and Japanese flavors at Joint Venture, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 7: Marc Pescon of\u003c/span>\u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/aliwang-lutu-pop-up-dinner-xs3kb\">\u003cb> Aliwang Lutu\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3-course Filipino ‘Kamayan’ with a French twist at Executive Order, $90\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 8: Yana Gilbuena of\u003c/span>\u003ca href=\"http://saloseries.com/\">\u003cb> Salo Series\u003c/b>\u003c/a> \u003cb>+ author of \u003c/b>\u003cb>\u003ci>No Forks Given\u003c/i>\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Family-style ‘Kamayan’ spread of 6 dishes featuring island-inspired flavors at Mestiza, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 13: Francis Ang of \u003c/span>\u003cb>Pinoy Heritage\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8-course modern Filipino at Picnic on Third, $80\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 14: Aileen Suzara of\u003c/span>\u003ca href=\"https://www.facebook.com/sariwakitchen/\">\u003cb> Sariwa\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meal will highlight the deep influences of Indian influences on Filipino flavors and show a contemporary take on Aileen’s blended roots at Mestiza, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Celebrate the past, present and future of Filipino cuisine with Kulinary Confidential: a delicious two-week exploration of the SoMa Pilipinas Filipino Cultural Heritage District.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn \u003ca href=\"https://caamedia.org/blog/2016/10/05/filipino-americans-make-a-new-name-for-their-san-francisco-neighborhood/\">April 2016\u003c/a>, former mayor Ed Lee and the city’s Board of Supervisors recognized the need to preserve “the living landmark that is the Filipino community in the South of Market neighborhood and established the SoMa Pilipinas Filipino Cultural Heritage District.” Since then, community organizers have worked hard to make the existing Filipino community more visible to the rest of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_133042\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133042\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg\" alt=\"Dinuguan from Manila Bowl\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Dinuguan from Manila Bowl \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's where Desi Danganan, the executive director of Kultivate Labs, a local non-profit business accelerator, comes in. One of his team’s first projects to promote Filipino culture, food and art was a carefully curated night market festival called UNDISCOVERED SF that first launched in August 2017. It became a monthly summer festival, but, if you look at UNDISCOVERED SF’s \u003ca href=\"https://www.facebook.com/undiscoveredsf/\">social media presence\u003c/a> today, you’ll see that is has been taken over by a special event called Kulinary Confidential.\u003c/p>\n\u003cp>When asked for more details, Danganan explained, “Kulinary Confidential is a delicious way to explore the incredible Filipino food scene that exists in our city. The Bay Area is home to the largest population of Filipinos in the country, and there’s so much undiscovered culinary talent here. These chefs are pushing the boundaries of Filipino cuisine and reinterpreting it a uniquely Filipino-American perspective.”\u003c/p>\n\u003cfigure id=\"attachment_133043\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133043\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg\" alt=\"Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With participation from 7 restaurants and 16 chefs, this two-week affair will showcase the vibrant flavors of the Philippines through two self-guided food crawls featuring secret, off-menu dishes chosen by the chefs themselves. You could munch on Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> or try your luck with the Mystery Bag at \u003ca href=\"https://thesarapshop.com/\">Sarap Shop\u003c/a> — just 2 out of 8 options available to passport holders!\u003c/p>\n\u003cp>You might know a thing or two about lumpia, sisig, and other delicious Filipino fare but the tasting passport will help you dive into the cuisine with a little help from chefs and their special off-the-menu items. After all, what better way to learn about another culture than through their cuisine? Plus, each week has a different lineup of participating restaurants and secret dishes to keep things fresh. To keep the messaging concise, all of the participating restaurants and pop-up dinners are located within \u003ca href=\"https://www.somapilipinas.org/\">SOMA Pilipinas\u003c/a>, San Francisco’s Filipino cultural district.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: You can ONLY get the secret menu items by redeeming purchased passport tickets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133044\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133044\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg\" alt=\"Lechon Kawali tacos from Mestiza\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Lechon Kawali tacos from Mestiza \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be 6 pop-up dinners where chefs will show off their creative interpretations of Filipino cuisine, like an elegant, modern Filipino tasting menu from \u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>’s Chef Francis Ang or a flavorful Filipino and Japanese mashup from \u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/ox-and-tigerpop-up-dinner\">Ox & Tiger\u003c/a> chefs EJ Macayan and Hitomi Wada.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTasting passports clock in at $48 and pop-up meal tickets range from $65-90. \u003ca href=\"http://www.undiscoveredsf.com/kc-ticket-page\">You can purchase your tickets here\u003c/a>. Go eat some delicious food and feel good while doing so because 5% of ticket sales go to Balboa High School’s Tagalog immersion trip! Thanks in part to donations, 20+ students will go to the Philippines to learn about their cultural roots and practice Tagalog.\u003c/p>\n\u003cp>Check it out and make sure to give feedback to the team! “If the participating chefs and public are happy and our efforts are helping to energize the conversation about Filipino food in the Bay Area, then I don’t see why we wouldn’t do this again. I can imagine us doing more thematic events like an all ube Kulinary Confidential,” says Danganan. An all ube tasting event? Sign me up.\u003c/p>\n\u003cp>See below for the full list of secret menu items and pop-up dinners.\u003c/p>\n\u003ch2>Secret Menu Items\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 1 (April 1-7)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lechon Kawali Tacos & Coconut Horchata at \u003c/span>\u003ca href=\"https://www.mestizasf.com/\">\u003cb>Mestiza \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(crispy pork belly tacos)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Dinuguan at\u003c/span>\u003ca href=\"https://manilabowl.com/\">\u003cb> Manila Bowl \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(pork blood stew with rice cakes)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Filipino Fried Chicken at \u003c/span>\u003ca href=\"https://www.facebook.com/alchemysf/\">\u003cb>Alchemy\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> x SFC Christian Ciscle (pineapple mochi, spiced batter, soy chile sauce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mystery Bag at \u003c/span>\u003cb>Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> (Sarap’s signature Halo Halo Milk Tea and a mystery flavor of onigiri)\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 2 (April 8-14)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Escabeche at \u003c/span>\u003cb>Alchemy\u003c/b>\u003cspan style=\"font-weight: 400\"> (\u003c/span>\u003cspan style=\"font-weight: 400\">coconut vinegar marinated fried chicken thigh, calamansi tartar sauce, cabbage, tomato salad)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Afritada at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/jt-restaurant-san-francisco\">\u003cb>JT’s \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(chicken tomato and vegetable stew)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003c/span>\u003cb>Little Skillet\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Adobo Carnitas with Dirty Rice at \u003c/span>\u003ca href=\"https://www.senorsisig.com/\">\u003cb>Senor Sisig \u003c/b>\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133046\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133046\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg\" alt=\"Adobo Carnitas with Dirty Rice\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Adobo Carnitas with Dirty Rice \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pop-Up Dinners\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 1: Rod Reyes of \u003c/span>\u003ca href=\"https://www.facebook.com/Baryakitchen/\">\u003cb>Barya Kitchen\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5-course meal of classic Filipino dishes with a modern spin at Copyright Cocktail Kitchen, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 6: EJ Macayan + Hitomi Wada of \u003c/span>\u003cb>Ox & Tiger\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">6-course meal fusing Filipino and Japanese flavors at Joint Venture, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 7: Marc Pescon of\u003c/span>\u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/aliwang-lutu-pop-up-dinner-xs3kb\">\u003cb> Aliwang Lutu\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3-course Filipino ‘Kamayan’ with a French twist at Executive Order, $90\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 8: Yana Gilbuena of\u003c/span>\u003ca href=\"http://saloseries.com/\">\u003cb> Salo Series\u003c/b>\u003c/a> \u003cb>+ author of \u003c/b>\u003cb>\u003ci>No Forks Given\u003c/i>\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Family-style ‘Kamayan’ spread of 6 dishes featuring island-inspired flavors at Mestiza, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 13: Francis Ang of \u003c/span>\u003cb>Pinoy Heritage\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8-course modern Filipino at Picnic on Third, $80\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 14: Aileen Suzara of\u003c/span>\u003ca href=\"https://www.facebook.com/sariwakitchen/\">\u003cb> Sariwa\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meal will highlight the deep influences of Indian influences on Filipino flavors and show a contemporary take on Aileen’s blended roots at Mestiza, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Meet the Women Blazing San Francisco’s Cannabis Culinary Scene",
"title": "Meet the Women Blazing San Francisco’s Cannabis Culinary Scene",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Francisco’s restaurant scene may be dominated by men, but in the cannabis culinary world, women are leading the way. Meet the talented and dynamic women who are creating San Francisco’s canna-culinary culture.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_124226\" label=\"More Stories\"]\u003c/p>\n\u003cp>Naturally, the busy intersection of San Francisco’s cannabis and culinary worlds is a vibrant one, with a passion for sun-grown cannabis and well-made products matched by our commitment to caring how our food is grown, sourced, and prepared, and the same goes for the wine we’re pairing with our meals (and now we're going full circle with cannabis cultivars as well). They are all agricultural products, after all. Underground cannabis dinner parties are a hot ticket, and we aren’t talking about munchie chow-downs with three-cheese nachos — it’s more like smoked tangerines with albacore crudo, English peas, fennel, crème fraîche, and infused olive oil. Because that’s how we roll here (joints included).\u003c/p>\n\u003cfigure id=\"attachment_132766\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseur-panna-cotta-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon panna cotta with mulled wine and 2mg of non-psychoactive THCA by Coreen Carroll of Cannaisseur Series. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An unexpected development is the large number of women who are leading the local canna-culinary scene, many of them Asian American — a welcome contrast to SF’s primarily white cis male–dominated chef landscape. Some of these canna chefs have culinary training, while others are self-taught, bringing forth the dishes, flavors, and techniques of their family roots and histories, weaving in some local influences and ingredients, all with an elevated touch. We’re also seeing female producers of sophisticated canna-culinary experiences, content creators, and community builders, all contributing their many talents and hustle to a burgeoning scene that is unique to San Francisco and our culture here. \u003c/p>\n\u003cp>Best of all: many of these women collaborate together on their events. Fempire building, fempire rising.\u003c/p>\n\u003cfigure id=\"attachment_132763\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-party-scene-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Meta moments at one of The Herb Somm's Thursday Infused gatherings. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis may be legal in California, and you can get cutting-edge products delivered right to your door, but cannabis culinary events remain underground, hosted in secret locations, private venues, and homes. It’s a bit like the street food and pop-up scene that rocked the SF culinary scene a decade ago, equally renegade and DIY in spirit, fueled by a palpable passion for cooking — and now with the added love for coming together and enjoying delicious food with cannabis.\u003c/p>\n\u003cfigure id=\"attachment_132767\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/herban-tables-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The elegant setting for TSO Sonoma's Herban Romance dinner for Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The demand for these experiences continues to grow, but operating in the shadows has many risks — and it’s also a massive amount of additional work, from the schlepping to staffing to cooking in ad hoc kitchens to lining up sponsors (many hosts try to support female-owned brands). But there’s something very special that happens around the table at these gatherings: community. Connection. Camaraderie.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130786\" label=\"More Cannabis Edibles and Drinks\"]\u003c/p>\n\u003cp>It’s heady stuff and keeps so many of these event hosts and producers inspired to continue cultivating the magic. Most of these events also give back to the community, dedicating a portion of their precious proceeds to a variety of causes and organizations, from social justice and equity, to supporting women in business, or Oakland's City Slicker Farms.\u003c/p>\n\u003cfigure id=\"attachment_132765\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/wine-weed-TSO-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis flower sensory pairings at TSO Sonoma's Fall Foraged dinner. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to help spearhead legal access to cannabis cuisine, there’s a local group called\u003cb> \u003c/b>\u003ca href=\"https://www.facebook.com/croptokitchencommunity/\">\u003cb>Crop-to-Kitchen\u003c/b>\u003c/a> community (founded by Terrance Alan and Kimberly Belle) made up of chefs, restaurateurs, edibles and beverage makers, and canna industry insiders that meet on a quarterly basis. Belle shares, “The community is working to build pathways to legalize safe, responsibly dosed, on-premise consumption experiences, and to free up edibles manufacturers from current regulatory restrictions that favor shelf-stable food products over healthier, freshly prepared, real foods.”\u003c/p>\n\u003cfigure id=\"attachment_132761\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Crop-to-Kitchen community organizers and speakers at their Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crop-to-Kitchen just launched a sister chapter in Los Angeles, C2KLA, with Rachel Morgan (co-founder of \u003ca href=\"https://www.alteredplatesevents.com\">Altered Plates\u003c/a>, an LA-based culinary cannabis hospitality collective) as lead community organizer. The City of West Hollywood is quite a bit ahead of SF’s canna cuisine scene — Morgan gives us a peek at what’s happening south: “With the recent permitting of [four] onsite consumption lounges in West Hollywood, women are upping the ante on the culinary cannabis game, and are working to open some of the first spaces in the world where people will be able to combine a restaurant dining experience with their love of cannabis. I am very excited to be working on one of these lounges myself, and look forward to seeing the diversity of ways these lounges explore the endless possibilities for culinary cannabis. There is a place for cannabis alongside many classic culinary traditions, and it’s going to be very exciting to see how the community here in Los Angeles creates an entirely new category of dining experiences.”\u003c/p>\n\u003cfigure id=\"attachment_132762\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-demo-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Coreen Carroll and Stephanie Hua doing a recipe demo from their Edibles cookbook at the Crop-to-Kitchen Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan adds: “The importance of having an organization like C2K, which is led by some of the leading minds in the culinary cannabis industry, taking up the charge of working with lawmakers to ensure a path for sensible regulations, [and] will pave the way for a culinary cannabis industry where chefs and restaurants can safely serve food alongside cannabis, create perfectly-dosed gourmet dishes, and open up new avenues for premium edibles that more closely resemble food than candy.”\u003c/p>\n\u003cfigure id=\"attachment_132764\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132764 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-series-PDH-party-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Pot d'Huile's infused olive oil was a popular guest at Yana Gilbuena's Horno Buena kamayan feast. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF has a ways to go before we can plunk down at a cannabis café and order avocado toast with 3mg of cannabis-infused olive oil drizzled over it — with current California Department of Health regulations, we can’t even add CBD oil from hemp — but if you want to see it all happen, now is the time to get involved.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132768\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/bbw-oysters-800x570.jpg\" alt=\"\" width=\"800\" height=\"570\">\u003cfigcaption class=\"wp-caption-text\">Guests could finish freshly shucked oysters with cannabis herb oil at Big Bad Wolf's third anniversary party. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, here are some of the inspiring women to watch who are leading and shaping our local cannabis culinary scene, from chefs to event hosts to content creators — meet the makers of our future canna restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_132770\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-dessert-sous-weed-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dessert at a collaborative Thursday Infused night with Sous Weed . \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Coreen Carroll: \u003c/b>\u003ca href=\"https://cannaisseurseries.com\">\u003cb>The Cannaisseur Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132772\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseurseries_094_rgb_Castro-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Coreen Carroll keeps many things lit at her Cannaisseur Series events. \u003ccite>(Ashleigh Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A trailblazer in SF's cannabis dinner scene, nothing beats the party vibe and lively, diverse crowd of a Cannaisseur Series dinner or brunch. Chef Carroll loves to feed her guests (no one goes home hungry), and with her husband Ryan Bush, they create and plan an entire experience — from the theme (speakeasy? Oktoberfest?) to the arc of cannabis consumption, with thoughtful infused dishes and cannabis pairings, designed to take their guests on an immersive journey (read this Bay Area Bites \u003ca href=\"https://www.kqed.org/bayareabites/124226/underground-cannabis-dinners-are-creating-quite-a-buzz-in-the-bay-area-and-wine-is-no-longer-the-primary-food-pairing\">recap\u003c/a> for a detailed look at one of their past dinners).\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130218\" label=\"More Stories\"]\u003c/p>\n\u003cp>Their team is additionally offering a variety of educational culinary workshops, from cannabis and cheese pairings, to oysters, or chocolate and wine, plus cooking demos. Carroll is also celebrating the recent launch of \u003ca href=\"http://yayedibles.com\">\u003ci>Edibles: Small Bites for the Modern Cannabis Kitchen\u003c/i>\u003c/a>, a cookbook she co-authored with Stephanie Hua, creator of \u003ca href=\"https://getmellows.com\">Mellows\u003c/a> (gourmet infused marshmallows); they met at the San Francisco Cooking School, and are experienced guides who teach inspiring ways to cook with cannabis.\u003c/p>\n\u003cp>Get on the party train: \u003ca href=\"https://www.instagram.com/cannaisseurseries/\">@cannaisseurseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Haejin Chun: \u003c/b>\u003ca href=\"http://bigbadwolfsf.com\">\u003cb>Big Bad Wolf\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132760\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132760\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/haej-meat-cones-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Big Bad Wolf's Haejin Chun shows her guests she loves them with meat cones. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s how Haej kicked off her third anniversary party for Big Bad Wolf, her pop-up event series: with yuzu-habanero hot sauce and cannabis-infused mignonette over freshly shucked oysters, followed by passed apps of shrimp cocktail with feisty gochujang cocktail sauce, meat cones loaded with salumi from Lucca Ravioli Co., and colorful Bloom Farms vapes on trays. The finale of savory rice porridge was welcomed after the night of revelry.\u003c/p>\n\u003cp>There is an exuberance in Haej’s kitchen and cooking, a celebration of her Korean roots (she’s first generation Korean-American) and her love of community, with added ingredients of hip-hop, feminism, playful swagger, and heart. I love all the personal touches — she really gives so much of herself in every event — all the way to gift bags with little jars of her kimchee and a heartfelt thank you note. She is evolving at the speed of a comet — her sold-out gatherings keep getting dialed up, so jump on tickets as soon as they’re released (next one is March 22, but is a non-consumption dinner).\u003c/p>\n\u003cp>Get a behind-the-scenes look at her thought process at \u003ca href=\"https://www.instagram.com/bigbadwolfsf/\">@bigbadwolfsf\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Allison Kosta and Devika Maskey: \u003c/b>\u003ca href=\"http://tsosonoma.com\">\u003cb>TSO Sonoma\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132759\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/TSO-ladies-herban-romance-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">TSO Sonoma's Allison Kosta and Devika Maskey at their Herban Romance event on Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a truly epicurean experience, it’s tough to top the well-produced and sophisticated events from TSO Sonoma, which celebrate Northern California cuisine, cannabis, wine, wellness, and community in gorgeous settings, from urban wineries to photo studios to stylish Wine Country homes. Both Kosta and Maskey have Northern California roots and a deep background in wine, which all comes across in these gatherings that celebrate NorCal lifestyle and culture.\u003c/p>\n\u003cp>These multi-course affairs include cannabis pairings, Wine Country chefs, live music, education, and access to their Awakening vaporizer pen, which is part of a full line launching soon. Guests practically float when leaving their thoughtful and abundant events. Become a \u003ca href=\"http://tsosonoma.com/become-a-member/\">member\u003c/a> of their TSOCIAL Club (it’s free) to receive event invitations, and be the first to know about their upcoming product launches and subscription box.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/tso.sonoma/\">@tso.sonoma\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Jamie Evans: \u003c/b>\u003ca href=\"https://www.theherbsomm.com\">\u003cb>The Herb Somm\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132758\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/jamie-herb-somm-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The luminous Jamie Evans at her holiday event. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another consummate event host with a background in the wine industry is Jamie Evans, known for her exploration of pairing cannabis terpenes (the aromatic compounds in cannabis and many plants) with wine. At her highly curated \u003ca href=\"https://www.thursdayinfused.com\">Thursday Infused\u003c/a> monthly events, she walks guests through how to assess the nuances of cannabis aromatics with thoughtful food and wine pairings, as well as introducing quality cannabis growers and products, plus local and visiting chefs, all while providing education, discovery, and drawing an engaging crowd. Every detail of her events is so carefully considered, and presented with such gracious hospitality.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130202\" label=\"Read More\"]\u003c/p>\n\u003cp>She’s also a prolific content creator, sending out her Herb Somm newsletter with cannabis product reviews, recipes, and wellness tips, and be sure to follow her at \u003ca href=\"https://www.instagram.com/theherbsomm/\">@theherbsomm\u003c/a>. She’s hard at work on an upcoming book (due to come out this fall via Fair Winds Press, an imprint of Quarto Publishing Group), so she’s paused her events at the moment, but will be back this summer.\u003c/p>\n\u003cp>\u003cb>Yana Gilbuena: \u003c/b>\u003ca href=\"http://saloseries.com\">\u003cb>SALO Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-yana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Yana Gilbuena in her happy place. \u003ccite>(Celeste Noche )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is lucky to have itinerant chef Gilbuena cooling her jets and nesting in the 415 after completing her international Filipino pop-up dinner tour, the SALO Series. She started in Bushwick, and then hosted dinners in our 50 states in 52 weeks, as well as all eight provinces in Canada. She celebrates the cuisine of her native Visayas region in the central Philippines at elaborate kamayan feasts, where guests gather to eat communally with their hands over tables covered with banana leaves, laden with her soulful dishes that integrate local ingredients.\u003c/p>\n\u003cp>Her self-published and fundraised cookbook, \u003ci>No Forks Given\u003c/i>, just came out about her series and experiences cooking across America, with recipes. In SF, she’s collaborating with local cannabis brands and products and serving infused feasts with fellow chefs—get ready for upcoming events to celebrate her book release.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/saloseries/\">@saloseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Monica Lo: \u003c/b>\u003ca href=\"https://www.sousweed.com\">\u003cb>Sous Weed\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132756\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-128x128.jpg 128w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lo of Sous Weed in action mode. \u003ccite>(Sean Amador)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"bayareabites_131261\" label=\"Cannabis Recipes\"]\u003c/p>\n\u003cp>While Lo isn’t hosting 40-person dinners for the public, she does collaborate on intimate and over-the-top feasts with chef friends and co-creators. She’s done a tremendous amount of work to help destigmatize and elevate cannabis cuisine, teaching refined infusing techniques through her recipes created for food lovers. No clichéd munchies with Lo: she’s all about cannabis-infused cooking using the sous vide method (read more on her blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>), and you may have seen her byline on infused \u003ca href=\"https://www.kqed.org/author/monicalo\">recipes\u003c/a> here at Bay Area Bites.\u003c/p>\n\u003cp>She shot and styled the award-winning \u003ca href=\"https://www.heymolo.com/sousvidebook\">\u003ci>Sous Vide at Home\u003c/i>\u003c/a> cookbook with Penguin Random and Nomiku, and just released a sequel, \u003ca href=\"https://www.heymolo.com/svms\">\u003ci>Sous Vide Made Simple\u003c/i>\u003c/a>, in fall 2018. She’s a powerhouse of high-quality content creation and brand development, acting as a creative director, photographer (she contributes images to the groundbreaking \u003ca href=\"http://www.stockpotimages.com/\">Stock Pot Images\u003c/a>), writer, and collaborator.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Follow her prolific work at \u003ca href=\"https://www.instagram.com/sousweed/\">@sousweed\u003c/a> and \u003ca href=\"https://www.instagram.com/lobese/\">@lobese\u003c/a> and see how she smashes the lazy stoner paradigm.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco’s restaurant scene may be dominated by men, but in the cannabis culinary world, women are leading the way. Meet the talented and dynamic women who are creating San Francisco’s canna-culinary culture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Naturally, the busy intersection of San Francisco’s cannabis and culinary worlds is a vibrant one, with a passion for sun-grown cannabis and well-made products matched by our commitment to caring how our food is grown, sourced, and prepared, and the same goes for the wine we’re pairing with our meals (and now we're going full circle with cannabis cultivars as well). They are all agricultural products, after all. Underground cannabis dinner parties are a hot ticket, and we aren’t talking about munchie chow-downs with three-cheese nachos — it’s more like smoked tangerines with albacore crudo, English peas, fennel, crème fraîche, and infused olive oil. Because that’s how we roll here (joints included).\u003c/p>\n\u003cfigure id=\"attachment_132766\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseur-panna-cotta-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon panna cotta with mulled wine and 2mg of non-psychoactive THCA by Coreen Carroll of Cannaisseur Series. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An unexpected development is the large number of women who are leading the local canna-culinary scene, many of them Asian American — a welcome contrast to SF’s primarily white cis male–dominated chef landscape. Some of these canna chefs have culinary training, while others are self-taught, bringing forth the dishes, flavors, and techniques of their family roots and histories, weaving in some local influences and ingredients, all with an elevated touch. We’re also seeing female producers of sophisticated canna-culinary experiences, content creators, and community builders, all contributing their many talents and hustle to a burgeoning scene that is unique to San Francisco and our culture here. \u003c/p>\n\u003cp>Best of all: many of these women collaborate together on their events. Fempire building, fempire rising.\u003c/p>\n\u003cfigure id=\"attachment_132763\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-party-scene-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Meta moments at one of The Herb Somm's Thursday Infused gatherings. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis may be legal in California, and you can get cutting-edge products delivered right to your door, but cannabis culinary events remain underground, hosted in secret locations, private venues, and homes. It’s a bit like the street food and pop-up scene that rocked the SF culinary scene a decade ago, equally renegade and DIY in spirit, fueled by a palpable passion for cooking — and now with the added love for coming together and enjoying delicious food with cannabis.\u003c/p>\n\u003cfigure id=\"attachment_132767\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/herban-tables-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The elegant setting for TSO Sonoma's Herban Romance dinner for Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The demand for these experiences continues to grow, but operating in the shadows has many risks — and it’s also a massive amount of additional work, from the schlepping to staffing to cooking in ad hoc kitchens to lining up sponsors (many hosts try to support female-owned brands). But there’s something very special that happens around the table at these gatherings: community. Connection. Camaraderie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s heady stuff and keeps so many of these event hosts and producers inspired to continue cultivating the magic. Most of these events also give back to the community, dedicating a portion of their precious proceeds to a variety of causes and organizations, from social justice and equity, to supporting women in business, or Oakland's City Slicker Farms.\u003c/p>\n\u003cfigure id=\"attachment_132765\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/wine-weed-TSO-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis flower sensory pairings at TSO Sonoma's Fall Foraged dinner. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to help spearhead legal access to cannabis cuisine, there’s a local group called\u003cb> \u003c/b>\u003ca href=\"https://www.facebook.com/croptokitchencommunity/\">\u003cb>Crop-to-Kitchen\u003c/b>\u003c/a> community (founded by Terrance Alan and Kimberly Belle) made up of chefs, restaurateurs, edibles and beverage makers, and canna industry insiders that meet on a quarterly basis. Belle shares, “The community is working to build pathways to legalize safe, responsibly dosed, on-premise consumption experiences, and to free up edibles manufacturers from current regulatory restrictions that favor shelf-stable food products over healthier, freshly prepared, real foods.”\u003c/p>\n\u003cfigure id=\"attachment_132761\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Crop-to-Kitchen community organizers and speakers at their Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crop-to-Kitchen just launched a sister chapter in Los Angeles, C2KLA, with Rachel Morgan (co-founder of \u003ca href=\"https://www.alteredplatesevents.com\">Altered Plates\u003c/a>, an LA-based culinary cannabis hospitality collective) as lead community organizer. The City of West Hollywood is quite a bit ahead of SF’s canna cuisine scene — Morgan gives us a peek at what’s happening south: “With the recent permitting of [four] onsite consumption lounges in West Hollywood, women are upping the ante on the culinary cannabis game, and are working to open some of the first spaces in the world where people will be able to combine a restaurant dining experience with their love of cannabis. I am very excited to be working on one of these lounges myself, and look forward to seeing the diversity of ways these lounges explore the endless possibilities for culinary cannabis. There is a place for cannabis alongside many classic culinary traditions, and it’s going to be very exciting to see how the community here in Los Angeles creates an entirely new category of dining experiences.”\u003c/p>\n\u003cfigure id=\"attachment_132762\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-demo-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Coreen Carroll and Stephanie Hua doing a recipe demo from their Edibles cookbook at the Crop-to-Kitchen Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan adds: “The importance of having an organization like C2K, which is led by some of the leading minds in the culinary cannabis industry, taking up the charge of working with lawmakers to ensure a path for sensible regulations, [and] will pave the way for a culinary cannabis industry where chefs and restaurants can safely serve food alongside cannabis, create perfectly-dosed gourmet dishes, and open up new avenues for premium edibles that more closely resemble food than candy.”\u003c/p>\n\u003cfigure id=\"attachment_132764\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132764 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-series-PDH-party-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Pot d'Huile's infused olive oil was a popular guest at Yana Gilbuena's Horno Buena kamayan feast. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF has a ways to go before we can plunk down at a cannabis café and order avocado toast with 3mg of cannabis-infused olive oil drizzled over it — with current California Department of Health regulations, we can’t even add CBD oil from hemp — but if you want to see it all happen, now is the time to get involved.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132768\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/bbw-oysters-800x570.jpg\" alt=\"\" width=\"800\" height=\"570\">\u003cfigcaption class=\"wp-caption-text\">Guests could finish freshly shucked oysters with cannabis herb oil at Big Bad Wolf's third anniversary party. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, here are some of the inspiring women to watch who are leading and shaping our local cannabis culinary scene, from chefs to event hosts to content creators — meet the makers of our future canna restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_132770\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-dessert-sous-weed-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dessert at a collaborative Thursday Infused night with Sous Weed . \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Coreen Carroll: \u003c/b>\u003ca href=\"https://cannaisseurseries.com\">\u003cb>The Cannaisseur Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132772\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseurseries_094_rgb_Castro-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Coreen Carroll keeps many things lit at her Cannaisseur Series events. \u003ccite>(Ashleigh Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A trailblazer in SF's cannabis dinner scene, nothing beats the party vibe and lively, diverse crowd of a Cannaisseur Series dinner or brunch. Chef Carroll loves to feed her guests (no one goes home hungry), and with her husband Ryan Bush, they create and plan an entire experience — from the theme (speakeasy? Oktoberfest?) to the arc of cannabis consumption, with thoughtful infused dishes and cannabis pairings, designed to take their guests on an immersive journey (read this Bay Area Bites \u003ca href=\"https://www.kqed.org/bayareabites/124226/underground-cannabis-dinners-are-creating-quite-a-buzz-in-the-bay-area-and-wine-is-no-longer-the-primary-food-pairing\">recap\u003c/a> for a detailed look at one of their past dinners).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their team is additionally offering a variety of educational culinary workshops, from cannabis and cheese pairings, to oysters, or chocolate and wine, plus cooking demos. Carroll is also celebrating the recent launch of \u003ca href=\"http://yayedibles.com\">\u003ci>Edibles: Small Bites for the Modern Cannabis Kitchen\u003c/i>\u003c/a>, a cookbook she co-authored with Stephanie Hua, creator of \u003ca href=\"https://getmellows.com\">Mellows\u003c/a> (gourmet infused marshmallows); they met at the San Francisco Cooking School, and are experienced guides who teach inspiring ways to cook with cannabis.\u003c/p>\n\u003cp>Get on the party train: \u003ca href=\"https://www.instagram.com/cannaisseurseries/\">@cannaisseurseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Haejin Chun: \u003c/b>\u003ca href=\"http://bigbadwolfsf.com\">\u003cb>Big Bad Wolf\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132760\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132760\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/haej-meat-cones-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Big Bad Wolf's Haejin Chun shows her guests she loves them with meat cones. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s how Haej kicked off her third anniversary party for Big Bad Wolf, her pop-up event series: with yuzu-habanero hot sauce and cannabis-infused mignonette over freshly shucked oysters, followed by passed apps of shrimp cocktail with feisty gochujang cocktail sauce, meat cones loaded with salumi from Lucca Ravioli Co., and colorful Bloom Farms vapes on trays. The finale of savory rice porridge was welcomed after the night of revelry.\u003c/p>\n\u003cp>There is an exuberance in Haej’s kitchen and cooking, a celebration of her Korean roots (she’s first generation Korean-American) and her love of community, with added ingredients of hip-hop, feminism, playful swagger, and heart. I love all the personal touches — she really gives so much of herself in every event — all the way to gift bags with little jars of her kimchee and a heartfelt thank you note. She is evolving at the speed of a comet — her sold-out gatherings keep getting dialed up, so jump on tickets as soon as they’re released (next one is March 22, but is a non-consumption dinner).\u003c/p>\n\u003cp>Get a behind-the-scenes look at her thought process at \u003ca href=\"https://www.instagram.com/bigbadwolfsf/\">@bigbadwolfsf\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Allison Kosta and Devika Maskey: \u003c/b>\u003ca href=\"http://tsosonoma.com\">\u003cb>TSO Sonoma\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132759\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/TSO-ladies-herban-romance-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">TSO Sonoma's Allison Kosta and Devika Maskey at their Herban Romance event on Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a truly epicurean experience, it’s tough to top the well-produced and sophisticated events from TSO Sonoma, which celebrate Northern California cuisine, cannabis, wine, wellness, and community in gorgeous settings, from urban wineries to photo studios to stylish Wine Country homes. Both Kosta and Maskey have Northern California roots and a deep background in wine, which all comes across in these gatherings that celebrate NorCal lifestyle and culture.\u003c/p>\n\u003cp>These multi-course affairs include cannabis pairings, Wine Country chefs, live music, education, and access to their Awakening vaporizer pen, which is part of a full line launching soon. Guests practically float when leaving their thoughtful and abundant events. Become a \u003ca href=\"http://tsosonoma.com/become-a-member/\">member\u003c/a> of their TSOCIAL Club (it’s free) to receive event invitations, and be the first to know about their upcoming product launches and subscription box.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/tso.sonoma/\">@tso.sonoma\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Jamie Evans: \u003c/b>\u003ca href=\"https://www.theherbsomm.com\">\u003cb>The Herb Somm\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132758\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/jamie-herb-somm-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The luminous Jamie Evans at her holiday event. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another consummate event host with a background in the wine industry is Jamie Evans, known for her exploration of pairing cannabis terpenes (the aromatic compounds in cannabis and many plants) with wine. At her highly curated \u003ca href=\"https://www.thursdayinfused.com\">Thursday Infused\u003c/a> monthly events, she walks guests through how to assess the nuances of cannabis aromatics with thoughtful food and wine pairings, as well as introducing quality cannabis growers and products, plus local and visiting chefs, all while providing education, discovery, and drawing an engaging crowd. Every detail of her events is so carefully considered, and presented with such gracious hospitality.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She’s also a prolific content creator, sending out her Herb Somm newsletter with cannabis product reviews, recipes, and wellness tips, and be sure to follow her at \u003ca href=\"https://www.instagram.com/theherbsomm/\">@theherbsomm\u003c/a>. She’s hard at work on an upcoming book (due to come out this fall via Fair Winds Press, an imprint of Quarto Publishing Group), so she’s paused her events at the moment, but will be back this summer.\u003c/p>\n\u003cp>\u003cb>Yana Gilbuena: \u003c/b>\u003ca href=\"http://saloseries.com\">\u003cb>SALO Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-yana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Yana Gilbuena in her happy place. \u003ccite>(Celeste Noche )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is lucky to have itinerant chef Gilbuena cooling her jets and nesting in the 415 after completing her international Filipino pop-up dinner tour, the SALO Series. She started in Bushwick, and then hosted dinners in our 50 states in 52 weeks, as well as all eight provinces in Canada. She celebrates the cuisine of her native Visayas region in the central Philippines at elaborate kamayan feasts, where guests gather to eat communally with their hands over tables covered with banana leaves, laden with her soulful dishes that integrate local ingredients.\u003c/p>\n\u003cp>Her self-published and fundraised cookbook, \u003ci>No Forks Given\u003c/i>, just came out about her series and experiences cooking across America, with recipes. In SF, she’s collaborating with local cannabis brands and products and serving infused feasts with fellow chefs—get ready for upcoming events to celebrate her book release.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/saloseries/\">@saloseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Monica Lo: \u003c/b>\u003ca href=\"https://www.sousweed.com\">\u003cb>Sous Weed\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132756\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-128x128.jpg 128w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lo of Sous Weed in action mode. \u003ccite>(Sean Amador)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Lo isn’t hosting 40-person dinners for the public, she does collaborate on intimate and over-the-top feasts with chef friends and co-creators. She’s done a tremendous amount of work to help destigmatize and elevate cannabis cuisine, teaching refined infusing techniques through her recipes created for food lovers. No clichéd munchies with Lo: she’s all about cannabis-infused cooking using the sous vide method (read more on her blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>), and you may have seen her byline on infused \u003ca href=\"https://www.kqed.org/author/monicalo\">recipes\u003c/a> here at Bay Area Bites.\u003c/p>\n\u003cp>She shot and styled the award-winning \u003ca href=\"https://www.heymolo.com/sousvidebook\">\u003ci>Sous Vide at Home\u003c/i>\u003c/a> cookbook with Penguin Random and Nomiku, and just released a sequel, \u003ca href=\"https://www.heymolo.com/svms\">\u003ci>Sous Vide Made Simple\u003c/i>\u003c/a>, in fall 2018. She’s a powerhouse of high-quality content creation and brand development, acting as a creative director, photographer (she contributes images to the groundbreaking \u003ca href=\"http://www.stockpotimages.com/\">Stock Pot Images\u003c/a>), writer, and collaborator.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Follow her prolific work at \u003ca href=\"https://www.instagram.com/sousweed/\">@sousweed\u003c/a> and \u003ca href=\"https://www.instagram.com/lobese/\">@lobese\u003c/a> and see how she smashes the lazy stoner paradigm.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Soleil Ho and Others Lead San Francisco Cooking School's Food Media Lab",
"title": "Soleil Ho and Others Lead San Francisco Cooking School's Food Media Lab",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\"I know from my own experience, being hungry to write about food but clueless on where to start, that you need mentors and coaches willing to share what they know. It's easier to tell original stories in food, in whatever medium, when you feel part of a creative community engaged in the same work,\" explains John Birdsall, one of the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab\u003c/a> event chairs.\u003c/p>\n\u003cp>To open up the conversation and educate both those already in the industry and those who aspire to join it, the \u003ca href=\"https://www.sfcooking.com/\">San Francisco Cooking School\u003c/a> (SFCS) is launching their first ever annual Food Media Lab from \u003cb>June 17th-19th\u003c/b>. The goal of this three-day workshop will be to \"educate, inspire, and grow the industry's next generation of food media professionals,\" and attendees will learn things like pitching a story, how to plan a podcast, navigating a contract and more.\u003c/p>\n\u003cp>SFCS founder and director Jodi Liano explains, \"Food media has exploded nationally in recent years with a stronger emphasis on diversity, personal narratives, politics, and progressive social movements. We are excited to host this event and bring together both aspiring and seasoned media professionals to learn from one another, openly discuss the media landscape, and explore the art of storytelling.\"\u003c/p>\n\u003cp>That's why \"The Stories You Tell\" is the common theme for this community workshop, and attendees will hopefully leave feeling inspired and armed with the knowledge and tools needed to bring their stories to life. Along with opportunities to rub shoulders with some of the brightest minds in the food world today, attendees can expect plenty of content to take home and interactive sessions around different aspects of food media: writing about food (cookbooks, memoirs, personal essays, blogging, and exploration of food culture), visual/audio media (photography, videos, and podcasting) and building your audience via social media.\u003c/p>\n\u003cfigure id=\"attachment_132811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg\" alt=\"Andrea Nguyen, Jodi Liano, John Birdsall (left to right)\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, Jodi Liano, John Birdsall (left to right) \u003ccite>(Aubrie Pick and SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And who will you meet and learn from at the Food Media Lab? Leading the charge with Liano are event chairs and award-winning authors, \u003ca href=\"https://johnwbirdsall.tumblr.com/\">John Birdsall\u003c/a> (Two-time James Beard Award-winning Writer) and \u003ca href=\"https://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> (James Beard Cookbook Award Winner). Some of the biggest names in the food industry will also be in attendance like \u003ca href=\"https://www.tejalrao.com/\">Tejal Rao\u003c/a> (California Restaurant Critic of \u003ci>The New York Times\u003c/i>), \u003ca href=\"https://soleilho.com/\">Soleil Ho\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> Restaurant Critic; Host of podcast, \u003ci>The Racist Sandwich\u003c/i>), \u003ca href=\"https://twitter.com/chrisyingz?lang=en\">Chris Ying\u003c/a> (former Editor in Chief of \u003ci>Lucky Peach\u003c/i>), \u003ca href=\"http://www.abrowntable.com/\">Nik Sharma\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> \"A Brown Kitchen\" columnist and author of \u003ci>Season\u003c/i>), \u003ca href=\"https://www.ericwolfinger.com/\">Eric Wolfinger\u003c/a> (food photographer and videographer), \u003ca href=\"http://toqueland.com/andrew-friedman/\">Andrew Friedman\u003c/a> (Host of \u003ci>Andrew Talks to Chefs\u003c/i>), and many more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make sure attendees will get the most out of the experience being held at SFCS, only 50 spots are available! Because it's such a small group, participants will be able to (and are encouraged to) ask questions at all the workshops and interactive sessions. There will also be a Happy Hour on the first day after all the workshops and a daily one-hour lunch break (food provided) where both speakers and participants can mix and mingle.\u003c/p>\n\u003cfigure id=\"attachment_132775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/SFCS-exterior_Courtesy-of-SFCS-e1551719255524.jpg\" alt=\"The Food Media Lab will take place at the San Francisco Cooking School.\" width=\"1920\" height=\"1275\">\u003cfigcaption class=\"wp-caption-text\">The Food Media Lab will take place at the San Francisco Cooking School. \u003ccite>(SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The opportunity for attendees to network with each other and with guest speakers is also one of the biggest benefits that the Food Media Lab provides. \"Many people want to impact the food media landscape yet the paths to do so aren't evident. The Lab brings those people together with seasoned professionals whom we've identified as thoughtful leaders and generous teachers. The synergy will be amazing. There's nothing like this — yet,\" says Nguyen, one of the event chairs. And, hopefully, this workshop series will bring new blood into the food media industry to continue the trend we're seeing of more diverse voices, perspectives and stories around food.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending?\u003c/strong> Tickets for the Food Media Lab are available on \u003ca href=\"https://www.thefoodmedialab.com/\">their website\u003c/a> and are \u003cb>$995 each\u003c/b> — there will not be tickets available for individual days.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending but unable to afford the cost of the ticket?\u003c/strong> Thanks to donations from sponsors like Ernest Vineyards, Fort Point Beer Company, Hint Water, Jane the Bakery, Kasa Indian, Proposition Chicken, and Souvla, some scholarships will be available for attendees (find more information on the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab site\u003c/a>).\u003c/p>\n\u003cp>The full lineup for each day is listed below but could change as we get closer to the event date.\u003c/p>\n\u003cp>\u003cb>San Francisco Cooking School\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/z5Uj2HmuVKP2\">690 Van Ness Ave\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94102\u003c/p>\n\u003cp>\u003cb>Food Media Lab\u003c/b>\u003cbr>\n\u003ca href=\"https://www.thefoodmedialab.com/\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/foodmedialab/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/foodmedialab/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/foodmedialab\">Twitter\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>\u003ca href=\"https://www.thefoodmedialab.com/\">Buy tickets here\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cb>June 17: Books and Feature Writing - Confidence, Perseverance, and Your Point of View \u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Chris Ying\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Why Owning Your POV Matters\u003c/em> - John Birdsall\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating the Proposal and Contract\u003c/em> - Lorena Jones & Danielle Svetcov\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Craft a Feature Story Pitch + \"Pitch It\" Activity\u003c/em> - Emma Christensen & Rachel Levin with John Birdsall & Andrea Nguyen\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>June 18: Photography and Podcasting - Bringing your stories to life through images and sounds\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Eric Wolfinger\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Photography with a Purpose\u003c/em> - Nik Sharma\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Podcasting Workflow\u003c/em> - Andrew Friedman\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Market and Promote Your Podcast\u003c/em> - Soleil Ho & Brian Hogan Stewart\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>\"Let's Do a Podcast\" Activity\u003c/em> - Andrew Friedman, Soleil Ho, & Brian Hogan Stewart\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>June 19: Building Your Unique Tribe - Why a Platform Matters\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Tejal Rao\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Crafting a Public Voice\u003c/em> - Amanda Haas\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating Different Networks and Technologies\u003c/em> - Bruce Cole\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>Sponsored and Branded Content - Does it Help or Hurt + \"Create a Branded Partnership Plan\" Activity\u003c/em> - Phyllis Grant, Amy Guittard, and Irvin Lin\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "With an all-star lineup, the San Francisco Cooking School's Food Media Lab intends to connect, inspire and educate food media professionals at all levels.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"I know from my own experience, being hungry to write about food but clueless on where to start, that you need mentors and coaches willing to share what they know. It's easier to tell original stories in food, in whatever medium, when you feel part of a creative community engaged in the same work,\" explains John Birdsall, one of the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab\u003c/a> event chairs.\u003c/p>\n\u003cp>To open up the conversation and educate both those already in the industry and those who aspire to join it, the \u003ca href=\"https://www.sfcooking.com/\">San Francisco Cooking School\u003c/a> (SFCS) is launching their first ever annual Food Media Lab from \u003cb>June 17th-19th\u003c/b>. The goal of this three-day workshop will be to \"educate, inspire, and grow the industry's next generation of food media professionals,\" and attendees will learn things like pitching a story, how to plan a podcast, navigating a contract and more.\u003c/p>\n\u003cp>SFCS founder and director Jodi Liano explains, \"Food media has exploded nationally in recent years with a stronger emphasis on diversity, personal narratives, politics, and progressive social movements. We are excited to host this event and bring together both aspiring and seasoned media professionals to learn from one another, openly discuss the media landscape, and explore the art of storytelling.\"\u003c/p>\n\u003cp>That's why \"The Stories You Tell\" is the common theme for this community workshop, and attendees will hopefully leave feeling inspired and armed with the knowledge and tools needed to bring their stories to life. Along with opportunities to rub shoulders with some of the brightest minds in the food world today, attendees can expect plenty of content to take home and interactive sessions around different aspects of food media: writing about food (cookbooks, memoirs, personal essays, blogging, and exploration of food culture), visual/audio media (photography, videos, and podcasting) and building your audience via social media.\u003c/p>\n\u003cfigure id=\"attachment_132811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg\" alt=\"Andrea Nguyen, Jodi Liano, John Birdsall (left to right)\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, Jodi Liano, John Birdsall (left to right) \u003ccite>(Aubrie Pick and SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And who will you meet and learn from at the Food Media Lab? Leading the charge with Liano are event chairs and award-winning authors, \u003ca href=\"https://johnwbirdsall.tumblr.com/\">John Birdsall\u003c/a> (Two-time James Beard Award-winning Writer) and \u003ca href=\"https://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> (James Beard Cookbook Award Winner). Some of the biggest names in the food industry will also be in attendance like \u003ca href=\"https://www.tejalrao.com/\">Tejal Rao\u003c/a> (California Restaurant Critic of \u003ci>The New York Times\u003c/i>), \u003ca href=\"https://soleilho.com/\">Soleil Ho\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> Restaurant Critic; Host of podcast, \u003ci>The Racist Sandwich\u003c/i>), \u003ca href=\"https://twitter.com/chrisyingz?lang=en\">Chris Ying\u003c/a> (former Editor in Chief of \u003ci>Lucky Peach\u003c/i>), \u003ca href=\"http://www.abrowntable.com/\">Nik Sharma\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> \"A Brown Kitchen\" columnist and author of \u003ci>Season\u003c/i>), \u003ca href=\"https://www.ericwolfinger.com/\">Eric Wolfinger\u003c/a> (food photographer and videographer), \u003ca href=\"http://toqueland.com/andrew-friedman/\">Andrew Friedman\u003c/a> (Host of \u003ci>Andrew Talks to Chefs\u003c/i>), and many more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make sure attendees will get the most out of the experience being held at SFCS, only 50 spots are available! Because it's such a small group, participants will be able to (and are encouraged to) ask questions at all the workshops and interactive sessions. There will also be a Happy Hour on the first day after all the workshops and a daily one-hour lunch break (food provided) where both speakers and participants can mix and mingle.\u003c/p>\n\u003cfigure id=\"attachment_132775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/SFCS-exterior_Courtesy-of-SFCS-e1551719255524.jpg\" alt=\"The Food Media Lab will take place at the San Francisco Cooking School.\" width=\"1920\" height=\"1275\">\u003cfigcaption class=\"wp-caption-text\">The Food Media Lab will take place at the San Francisco Cooking School. \u003ccite>(SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The opportunity for attendees to network with each other and with guest speakers is also one of the biggest benefits that the Food Media Lab provides. \"Many people want to impact the food media landscape yet the paths to do so aren't evident. The Lab brings those people together with seasoned professionals whom we've identified as thoughtful leaders and generous teachers. The synergy will be amazing. There's nothing like this — yet,\" says Nguyen, one of the event chairs. And, hopefully, this workshop series will bring new blood into the food media industry to continue the trend we're seeing of more diverse voices, perspectives and stories around food.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending?\u003c/strong> Tickets for the Food Media Lab are available on \u003ca href=\"https://www.thefoodmedialab.com/\">their website\u003c/a> and are \u003cb>$995 each\u003c/b> — there will not be tickets available for individual days.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending but unable to afford the cost of the ticket?\u003c/strong> Thanks to donations from sponsors like Ernest Vineyards, Fort Point Beer Company, Hint Water, Jane the Bakery, Kasa Indian, Proposition Chicken, and Souvla, some scholarships will be available for attendees (find more information on the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab site\u003c/a>).\u003c/p>\n\u003cp>The full lineup for each day is listed below but could change as we get closer to the event date.\u003c/p>\n\u003cp>\u003cb>San Francisco Cooking School\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/z5Uj2HmuVKP2\">690 Van Ness Ave\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94102\u003c/p>\n\u003cp>\u003cb>Food Media Lab\u003c/b>\u003cbr>\n\u003ca href=\"https://www.thefoodmedialab.com/\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/foodmedialab/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/foodmedialab/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/foodmedialab\">Twitter\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>\u003ca href=\"https://www.thefoodmedialab.com/\">Buy tickets here\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cb>June 17: Books and Feature Writing - Confidence, Perseverance, and Your Point of View \u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Chris Ying\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Why Owning Your POV Matters\u003c/em> - John Birdsall\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating the Proposal and Contract\u003c/em> - Lorena Jones & Danielle Svetcov\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Craft a Feature Story Pitch + \"Pitch It\" Activity\u003c/em> - Emma Christensen & Rachel Levin with John Birdsall & Andrea Nguyen\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>June 18: Photography and Podcasting - Bringing your stories to life through images and sounds\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Eric Wolfinger\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Photography with a Purpose\u003c/em> - Nik Sharma\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Podcasting Workflow\u003c/em> - Andrew Friedman\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Market and Promote Your Podcast\u003c/em> - Soleil Ho & Brian Hogan Stewart\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>\"Let's Do a Podcast\" Activity\u003c/em> - Andrew Friedman, Soleil Ho, & Brian Hogan Stewart\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>June 19: Building Your Unique Tribe - Why a Platform Matters\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Tejal Rao\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Crafting a Public Voice\u003c/em> - Amanda Haas\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating Different Networks and Technologies\u003c/em> - Bruce Cole\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>Sponsored and Branded Content - Does it Help or Hurt + \"Create a Branded Partnership Plan\" Activity\u003c/em> - Phyllis Grant, Amy Guittard, and Irvin Lin\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Dream Galbi at Maum, Indian Paradox Update, Denmark Pop-Up",
"title": "Table Talk: Dream Galbi at Maum, Indian Paradox Update, Denmark Pop-Up",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Track down the galbi at Maum in Palo Alto, Indian Paradox gets a technicolor update, don’t miss the Made In: Denmark pop-up at Baana (with a dinner with chef Nick Balla!), the latest Chef’s Cubano from Reem Assil at Media Noche, and a night of California food and drink history.\u003c/p>\n\u003ch2>Maum Is Serving Some of the Best Galbi in the Bay Area\u003c/h2>\n\u003cp>\u003ca href=\"http://maumpaloalto.com\">Maum\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5sQFsYQrehu\">322 University Ave., Palo Alto\u003c/a>\u003cbr>\nDinner served Thu–Sat, \u003ca href=\"https://www.exploretock.com/maum/\">reservations\u003c/a> required\u003c/p>\n\u003cfigure id=\"attachment_131424\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/table-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">The refined communal dining experience at Maum. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone looking for a unique dining experience who has a little extra money to burn (and enjoys Korean food and flavor profiles) will want to check out \u003ca href=\"http://maumpaloalto.com\">\u003cb>Maum\u003c/b>\u003c/a> in Palo Alto — yes, even if you’re in San Francisco. You’ll enjoy a multi-course tasting menu that offers a modern take on Korean dishes and flavors, with California seasonality and quality ingredients woven in. There’s only one seating for dinner Thu–Sat for 16 diners who have booked a ticket through \u003ca href=\"https://www.exploretock.com/maum/\">Tock\u003c/a> ($175, and $100 for the excellent wine pairings, which you’ll want to do). The restaurant is basically one big private dining room, with a long wood table, and you can peek into a top-of-the-line kitchen at the back of the room. The space is full of other natural materials and colors, and it’s very minimalist but still welcoming (and very stylish).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131425\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131425\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chef-mike-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Consultant Charles Chen and chef Michael Kim. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maum was originally a private dining experience for guests of owners Brian and Grace Koo, and then they decided to open it as a part-time restaurant. They brought on consultant Charles Chen, now a managing partner, who has worked with Tartine Manufactory, Stonemill Matcha, and other projects on their openings and operations. The chef is Michael Kim, whom I met when he was the opening chef de cuisine at Namu Gaji in San Francisco — he has also worked at Redd and SPQR. His wife, Meichih Kim, has worked at Benu and Per Se, and is the mastermind behind the fabulous desserts.\u003c/p>\n\u003cp>Upon arriving, you’ll be greeted with Champagne and a wave of canapés, like a chestnut tartlet with a cloud-like filling and plump oysters topped with kimchi granita (but a bit too icy). It’s similar to a cocktail party, with a chance to mingle with some of the guests you’re going to be dining next to over the next couple of hours.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Honestly, the opening courses were fine but didn’t completely wow me — I think the kitchen could push the flavors and executions more into the “whoa” zone. As an example, while \u003ci>yookhwe\u003c/i> (steak tartare) is a Korean dish I adore, the presentation here only seemed updated with the elegant linen it was served upon (and the high-quality beef) — it felt like a missed opportunity to do something really unexpected or fun.\u003c/p>\n\u003cfigure id=\"attachment_131427\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/sablefish-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Sablefish, radish, gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time you silently glide one of the immensely comfortable, black leather, mid-century modern chairs out and sit down, you will have noticed many of the beautiful plates and stemware and bowls during the opening service, but now it’s really going to be an aesthetic parade. You’ll want to bring home the wood sake cups that are so delicate they can practically fly out of your hand, and the other serve-ware is so elegant and obviously chosen with care.\u003c/p>\n\u003cp>While each course and wine pairing are announced for all to hear at once, it’s done in a way that is unobtrusive and not meant to interrupt the many conversations at the table. We had people celebrating birthdays, a couple from Marin on date night, a large family gathering, and, of course, some Silicon Valley folks — overall, the crowd was more mature than your usual SF hotspot. As the night went on, and the wine kept being poured, it definitely felt like a more lively dinner party.\u003c/p>\n\u003cfigure id=\"attachment_131426\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/snapper-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Aged snapper \"moolhwe.\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aged snapper tartare with seaweed and roe was a beautiful opening salvo, and the silky abalone custard with matsutake mushrooms was elevated even further with its extraordinary pairing of Bianchetto, an orange wine from Le Coste, a producer in Lazio. Poached sablefish comes in a broth that shows how soulful the kitchen can be, with a deeply satisfying bass note from the gochujang.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cfigure id=\"attachment_131428\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131428\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/galbi-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The galbi ssam spread, with kimchi and gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The showstopper was the final course: the wagyu galbi ssam. It featured the most exquisite layered cubes of seared and fatty beef short-rib, served with bouquets of lettuce leaves that you use to wrap up the beef in, along with a dollop of spicy jang sauce, and a piece peeled off the elegant cube of kimchi (which you’ll want to request more of, because you need to pour some of the juice from it over the brisket-kimchi rice, which is presented like a paella). I’d book this dinner on this course alone — I’ve never had galbi come even close to this.\u003c/p>\n\u003cp>Dessert was a fun show, with delightful madeleines, mochi, mignardises, fresh fruit, and more, plus cake to bring home and enjoy later (good thing, because you’ll be stuffed). The tasting menu offers an extensive amount of food — while some may complain of still being hungry after many tasting menus, that is definitely not the case here. In fact, I even brought home my last bites of the rice and galbi, which proved to be the most divine base to my fried eggs the next morning.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Vibrant Makeover and Tasting Menu Built for Wine Lovers at Indian Paradox\u003c/h2>\n\u003cp>\u003ca href=\"https://indianparadoxsf.com\">Indian Paradox\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1f6ugYz9KS12\">258 Divisadero St., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nDinner served Tue-Thu 5pm-10pm and Fri-Sat 5pm-11pm, Sat brunch 11am–2pm\u003c/p>\n\u003cfigure id=\"attachment_131429\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131429\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The vibrant new interior at Indian Paradox will make it your happy place. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, Kavitha Raghavan opened \u003ca href=\"https://indianparadoxsf.com\">\u003cb>Indian Paradox\u003c/b>\u003c/a> on Divisadero — her petite wine bar featuring wine pairings with Indian street food dishes (chaats) — and now the space has received a stylish redecoration and colorful upgrade. She partnered with artist and interior designer Lorena Zertuche (co-owner of the vibrant Loló) on the new look, and now the cozy space is full of patterns, color, turbans, and one wall is an homage to the highly adorned Indian trucks you’ll see on the roads in India. Honk! It’s the kind of place that is perfect for a date.\u003c/p>\n\u003cfigure id=\"attachment_131430\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131430\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The dabeli (Indian potato burger) fortunately comes two to an order. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kavitha also upgraded the stemware, and has launched a new tasting menu with chef Maribel Palomo: the new four-course menu is a chaat experience for $35 per person, with four half-pour/2.5 oz. ($55) or four full-glass/5 oz. ($75) pairings for each course, which include both New and Old World wines. It’s a fun spot to swing by on a whim if you just want a glass of wine and a couple snacks at the bar (don’t miss the sundal with warm garbanzos and unripe mango), or you can build a fulfilling dinner, or just let the kitchen just cook for you and do the full tasting.\u003c/p>\n\u003cfigure id=\"attachment_131431\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131431\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Come to Indian Paradox for brunch and get the egg akuri. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m also a huge fan of weekend brunch, served on Saturday from 11am–2pm (don’t miss the egg akuri: soft-scrambled eggs cooked with Parsi masala, ginger, garlic, turmeric, onions, tomatoes, and cilantro, served with buttered toast). More great news: Sunday brunch is coming January 20.\u003c/p>\n\u003ch2>\u003cb>This Month’s Chef’s Cubano at Media Noche from Chef Reem Assil\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131432\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131432\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/reems-cubano-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Chef's Cubano by Reem Assil at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You just have two weeks to make it over to \u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a> in the Mission for November’s \u003cb>Chef’s Cubano\u003c/b>. Chef Reem Assil of Reem’s and Dyafa in Oakland has created the La Palestina Cubano, with sumac-braised chicken, melted pepper-jack cheese, pomegranate onions, harissa yogurt, whole-grain mustard, and arugula. It all gets pressed into a golden combination of sandwich perfection. It's $13.50, and 10% of the proceeds benefit Arab Resource & Organizing Center (AROC). This cubano is available through November 30 — you can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that linked code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Learn About Bay Area Food & Drink History at Back to the Future\u003c/h2>\n\u003cp>Back to the Future: History of Bay Area Food and Drink Innovation\u003cbr>\nOld U.S. Mint\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kZMpd41HE3q\">88 5th St., San Francisco\u003c/a>\u003cbr>\nNovember 27\u003cbr>\n6pm–8pm\u003cbr>\n$50\u003cbr>\n\u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Info/tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Libations-image-800x565.jpg\" alt=\"\" width=\"800\" height=\"565\">\u003cfigcaption class=\"wp-caption-text\">Starlite Roof, Sir Francis Drake Hotel, San Francisco \u003ccite>(San Francisco Subjects Photograph Collection – Restaurants, California Historical Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail and history lovers will have plenty to drink and discuss at the 10th annual Historic Libations event, hosted by the California Historical Society. This year’s event is \u003cb>Back to the Future: History of Bay Area Food and Drink Innovation\u003c/b>, held at the Old U.S. Mint. Starting at 6pm, guests can enjoy small bites, cocktails, beer, and wine, and \u003ca href=\"http://www.thebuenavista.com/home/home.html\">The Buena Vista Cafe \u003c/a>will provide iconic Irish Coffees. From 6:15pm–8pm, food and drink makers will provide 10-minute presentations and provide guests with tastings during the \u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Tasty Talks\u003c/a> portion of the evening, like Amy Guittard from Guittard Chocolate, along with music from \u003ca href=\"http://www.bandasinnombre.com/RXiYZ/\">Banda Sin Nombre\u003c/a>.\u003c/p>\n\u003ch2>\u003cb>Celebrate Danish Design, Food, and Culture at Made in: Denmark\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"http://whisksf.com/denmark/\">Made In: Denmark\u003c/a>\u003cbr>\nNov 29–Dec 2\u003cbr>\n\u003ca href=\"https://www.baana.co/\">Baana\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/NggGyHT3bL42\">1256 Mason St., San Francisco\u003c/a>\u003cbr>\nVarious times\u003c/p>\n\u003cfigure id=\"attachment_131434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/denmark-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nyhavn canal, Copenhagen. \u003ccite>(Michael Molesky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kicking off at the end of November is \u003ca href=\"http://whisksf.com/denmark/\">M\u003cstrong>ade In: Denmark\u003c/strong>\u003c/a>, a four-day, pop-up experience featuring design, food, and culture from Denmark's leading creatives. The pop-up will be held at \u003ca href=\"https://www.baana.co/\">Baana\u003c/a>, the stylish event space from Maggie Spicer (Douglas Market, WHISK) and Sarah Kotcher of Heath Ceramics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131435\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The attractive Baana space. \u003ccite>(Ian Lipsky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On November 29, there will be an \u003ca href=\"http://whisksf.com/made-in-denmark/made-in-denmark-opening-panel-amp-shop-preview\">opening panel\u003c/a> and discussion on maker culture at 6:30pm, with Kantine smørrebrød, rose hip kombucha, and beer from Mikkeller; the Danish shop opens at 11am on November 30, with a \u003ca href=\"http://whisksf.com/made-in-denmark/douglas-x-rdder-og-vin-seminar\">natural wine seminar\u003c/a> curated by Solfinn of Rødder og Vin that evening at 6:30pm; December 1 is another shop day (11am–7pm), plus a \u003ca href=\"http://whisksf.com/made-in-denmark/candle-making-workshop\">ceramic candle–making workshop\u003c/a> with havtorn-turmeric tonic at 10:30am, a fermentation workshop with Empirical Spirits at 5:30pm, and a small group dinner with Nick Balla of Duna and \u003ca href=\"https://www.smokebread.com/\">Smokebread\u003c/a> at 7pm (more on that below); and December 2 is the final day of the pop-up, with Almost-Fika: a cupping of Coffee Collective coffee (prepared by Douglas) with Fellow Products and Kantine cinnamon kanelbullar, 11am–3pm (or until sold out — note this is not a ticketed event). And you can enjoy the last day of the shop from 11am–4pm.\u003c/p>\n\u003cfigure id=\"attachment_129505\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-129505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg\" alt=\"Lunch just got extra-tasty at Smokebread at The Perennial.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes from Smokebread at The Perennial. \u003ccite>(Karen Leibowitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, about that \u003ca href=\"http://whisksf.com/made-in-denmark/nick-balla-dinner\">dinner\u003c/a> on December 1: chef Nick Balla (formerly Bar Tartine, Duna, Smokebread) is going to serve a four-course, family-style preservation dinner based on peasant traditions, with dishes like cultured squash dip, beef tartare with bottarga, pumpkin seed tahini and collard greens, slow-roasted root vegetables, parsnip-sauerkraut stew with pork and mushrooms, and stuffed persimmons with yogurt and almonds. The fabulous meal will be served with cocktails from Empirical Spirits, natural wine, havtorn (sea buckthorn) turmeric tonic, and Nick's very own vermouth made of rosé wine, black lime, anise, and fennel flowers. There's just room for 20 guests at 7pm, $165 per ticket.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Track down the galbi at Maum in Palo Alto, Indian Paradox gets a technicolor update, don’t miss the Made In: Denmark pop-up at Baana (with a dinner with chef Nick Balla!), the latest Chef’s Cubano from Reem Assil at Media Noche, and a night of California food and drink history.\u003c/p>\n\u003ch2>Maum Is Serving Some of the Best Galbi in the Bay Area\u003c/h2>\n\u003cp>\u003ca href=\"http://maumpaloalto.com\">Maum\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5sQFsYQrehu\">322 University Ave., Palo Alto\u003c/a>\u003cbr>\nDinner served Thu–Sat, \u003ca href=\"https://www.exploretock.com/maum/\">reservations\u003c/a> required\u003c/p>\n\u003cfigure id=\"attachment_131424\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/table-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">The refined communal dining experience at Maum. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone looking for a unique dining experience who has a little extra money to burn (and enjoys Korean food and flavor profiles) will want to check out \u003ca href=\"http://maumpaloalto.com\">\u003cb>Maum\u003c/b>\u003c/a> in Palo Alto — yes, even if you’re in San Francisco. You’ll enjoy a multi-course tasting menu that offers a modern take on Korean dishes and flavors, with California seasonality and quality ingredients woven in. There’s only one seating for dinner Thu–Sat for 16 diners who have booked a ticket through \u003ca href=\"https://www.exploretock.com/maum/\">Tock\u003c/a> ($175, and $100 for the excellent wine pairings, which you’ll want to do). The restaurant is basically one big private dining room, with a long wood table, and you can peek into a top-of-the-line kitchen at the back of the room. The space is full of other natural materials and colors, and it’s very minimalist but still welcoming (and very stylish).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131425\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131425\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chef-mike-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Consultant Charles Chen and chef Michael Kim. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maum was originally a private dining experience for guests of owners Brian and Grace Koo, and then they decided to open it as a part-time restaurant. They brought on consultant Charles Chen, now a managing partner, who has worked with Tartine Manufactory, Stonemill Matcha, and other projects on their openings and operations. The chef is Michael Kim, whom I met when he was the opening chef de cuisine at Namu Gaji in San Francisco — he has also worked at Redd and SPQR. His wife, Meichih Kim, has worked at Benu and Per Se, and is the mastermind behind the fabulous desserts.\u003c/p>\n\u003cp>Upon arriving, you’ll be greeted with Champagne and a wave of canapés, like a chestnut tartlet with a cloud-like filling and plump oysters topped with kimchi granita (but a bit too icy). It’s similar to a cocktail party, with a chance to mingle with some of the guests you’re going to be dining next to over the next couple of hours.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Honestly, the opening courses were fine but didn’t completely wow me — I think the kitchen could push the flavors and executions more into the “whoa” zone. As an example, while \u003ci>yookhwe\u003c/i> (steak tartare) is a Korean dish I adore, the presentation here only seemed updated with the elegant linen it was served upon (and the high-quality beef) — it felt like a missed opportunity to do something really unexpected or fun.\u003c/p>\n\u003cfigure id=\"attachment_131427\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/sablefish-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Sablefish, radish, gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time you silently glide one of the immensely comfortable, black leather, mid-century modern chairs out and sit down, you will have noticed many of the beautiful plates and stemware and bowls during the opening service, but now it’s really going to be an aesthetic parade. You’ll want to bring home the wood sake cups that are so delicate they can practically fly out of your hand, and the other serve-ware is so elegant and obviously chosen with care.\u003c/p>\n\u003cp>While each course and wine pairing are announced for all to hear at once, it’s done in a way that is unobtrusive and not meant to interrupt the many conversations at the table. We had people celebrating birthdays, a couple from Marin on date night, a large family gathering, and, of course, some Silicon Valley folks — overall, the crowd was more mature than your usual SF hotspot. As the night went on, and the wine kept being poured, it definitely felt like a more lively dinner party.\u003c/p>\n\u003cfigure id=\"attachment_131426\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/snapper-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Aged snapper \"moolhwe.\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aged snapper tartare with seaweed and roe was a beautiful opening salvo, and the silky abalone custard with matsutake mushrooms was elevated even further with its extraordinary pairing of Bianchetto, an orange wine from Le Coste, a producer in Lazio. Poached sablefish comes in a broth that shows how soulful the kitchen can be, with a deeply satisfying bass note from the gochujang.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cfigure id=\"attachment_131428\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131428\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/galbi-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The galbi ssam spread, with kimchi and gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The showstopper was the final course: the wagyu galbi ssam. It featured the most exquisite layered cubes of seared and fatty beef short-rib, served with bouquets of lettuce leaves that you use to wrap up the beef in, along with a dollop of spicy jang sauce, and a piece peeled off the elegant cube of kimchi (which you’ll want to request more of, because you need to pour some of the juice from it over the brisket-kimchi rice, which is presented like a paella). I’d book this dinner on this course alone — I’ve never had galbi come even close to this.\u003c/p>\n\u003cp>Dessert was a fun show, with delightful madeleines, mochi, mignardises, fresh fruit, and more, plus cake to bring home and enjoy later (good thing, because you’ll be stuffed). The tasting menu offers an extensive amount of food — while some may complain of still being hungry after many tasting menus, that is definitely not the case here. In fact, I even brought home my last bites of the rice and galbi, which proved to be the most divine base to my fried eggs the next morning.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Vibrant Makeover and Tasting Menu Built for Wine Lovers at Indian Paradox\u003c/h2>\n\u003cp>\u003ca href=\"https://indianparadoxsf.com\">Indian Paradox\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1f6ugYz9KS12\">258 Divisadero St., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nDinner served Tue-Thu 5pm-10pm and Fri-Sat 5pm-11pm, Sat brunch 11am–2pm\u003c/p>\n\u003cfigure id=\"attachment_131429\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131429\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The vibrant new interior at Indian Paradox will make it your happy place. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, Kavitha Raghavan opened \u003ca href=\"https://indianparadoxsf.com\">\u003cb>Indian Paradox\u003c/b>\u003c/a> on Divisadero — her petite wine bar featuring wine pairings with Indian street food dishes (chaats) — and now the space has received a stylish redecoration and colorful upgrade. She partnered with artist and interior designer Lorena Zertuche (co-owner of the vibrant Loló) on the new look, and now the cozy space is full of patterns, color, turbans, and one wall is an homage to the highly adorned Indian trucks you’ll see on the roads in India. Honk! It’s the kind of place that is perfect for a date.\u003c/p>\n\u003cfigure id=\"attachment_131430\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131430\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The dabeli (Indian potato burger) fortunately comes two to an order. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kavitha also upgraded the stemware, and has launched a new tasting menu with chef Maribel Palomo: the new four-course menu is a chaat experience for $35 per person, with four half-pour/2.5 oz. ($55) or four full-glass/5 oz. ($75) pairings for each course, which include both New and Old World wines. It’s a fun spot to swing by on a whim if you just want a glass of wine and a couple snacks at the bar (don’t miss the sundal with warm garbanzos and unripe mango), or you can build a fulfilling dinner, or just let the kitchen just cook for you and do the full tasting.\u003c/p>\n\u003cfigure id=\"attachment_131431\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131431\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Come to Indian Paradox for brunch and get the egg akuri. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m also a huge fan of weekend brunch, served on Saturday from 11am–2pm (don’t miss the egg akuri: soft-scrambled eggs cooked with Parsi masala, ginger, garlic, turmeric, onions, tomatoes, and cilantro, served with buttered toast). More great news: Sunday brunch is coming January 20.\u003c/p>\n\u003ch2>\u003cb>This Month’s Chef’s Cubano at Media Noche from Chef Reem Assil\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131432\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131432\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/reems-cubano-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Chef's Cubano by Reem Assil at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You just have two weeks to make it over to \u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a> in the Mission for November’s \u003cb>Chef’s Cubano\u003c/b>. Chef Reem Assil of Reem’s and Dyafa in Oakland has created the La Palestina Cubano, with sumac-braised chicken, melted pepper-jack cheese, pomegranate onions, harissa yogurt, whole-grain mustard, and arugula. It all gets pressed into a golden combination of sandwich perfection. It's $13.50, and 10% of the proceeds benefit Arab Resource & Organizing Center (AROC). This cubano is available through November 30 — you can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that linked code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Learn About Bay Area Food & Drink History at Back to the Future\u003c/h2>\n\u003cp>Back to the Future: History of Bay Area Food and Drink Innovation\u003cbr>\nOld U.S. Mint\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kZMpd41HE3q\">88 5th St., San Francisco\u003c/a>\u003cbr>\nNovember 27\u003cbr>\n6pm–8pm\u003cbr>\n$50\u003cbr>\n\u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Info/tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Libations-image-800x565.jpg\" alt=\"\" width=\"800\" height=\"565\">\u003cfigcaption class=\"wp-caption-text\">Starlite Roof, Sir Francis Drake Hotel, San Francisco \u003ccite>(San Francisco Subjects Photograph Collection – Restaurants, California Historical Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail and history lovers will have plenty to drink and discuss at the 10th annual Historic Libations event, hosted by the California Historical Society. This year’s event is \u003cb>Back to the Future: History of Bay Area Food and Drink Innovation\u003c/b>, held at the Old U.S. Mint. Starting at 6pm, guests can enjoy small bites, cocktails, beer, and wine, and \u003ca href=\"http://www.thebuenavista.com/home/home.html\">The Buena Vista Cafe \u003c/a>will provide iconic Irish Coffees. From 6:15pm–8pm, food and drink makers will provide 10-minute presentations and provide guests with tastings during the \u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Tasty Talks\u003c/a> portion of the evening, like Amy Guittard from Guittard Chocolate, along with music from \u003ca href=\"http://www.bandasinnombre.com/RXiYZ/\">Banda Sin Nombre\u003c/a>.\u003c/p>\n\u003ch2>\u003cb>Celebrate Danish Design, Food, and Culture at Made in: Denmark\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"http://whisksf.com/denmark/\">Made In: Denmark\u003c/a>\u003cbr>\nNov 29–Dec 2\u003cbr>\n\u003ca href=\"https://www.baana.co/\">Baana\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/NggGyHT3bL42\">1256 Mason St., San Francisco\u003c/a>\u003cbr>\nVarious times\u003c/p>\n\u003cfigure id=\"attachment_131434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/denmark-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nyhavn canal, Copenhagen. \u003ccite>(Michael Molesky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kicking off at the end of November is \u003ca href=\"http://whisksf.com/denmark/\">M\u003cstrong>ade In: Denmark\u003c/strong>\u003c/a>, a four-day, pop-up experience featuring design, food, and culture from Denmark's leading creatives. The pop-up will be held at \u003ca href=\"https://www.baana.co/\">Baana\u003c/a>, the stylish event space from Maggie Spicer (Douglas Market, WHISK) and Sarah Kotcher of Heath Ceramics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131435\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The attractive Baana space. \u003ccite>(Ian Lipsky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On November 29, there will be an \u003ca href=\"http://whisksf.com/made-in-denmark/made-in-denmark-opening-panel-amp-shop-preview\">opening panel\u003c/a> and discussion on maker culture at 6:30pm, with Kantine smørrebrød, rose hip kombucha, and beer from Mikkeller; the Danish shop opens at 11am on November 30, with a \u003ca href=\"http://whisksf.com/made-in-denmark/douglas-x-rdder-og-vin-seminar\">natural wine seminar\u003c/a> curated by Solfinn of Rødder og Vin that evening at 6:30pm; December 1 is another shop day (11am–7pm), plus a \u003ca href=\"http://whisksf.com/made-in-denmark/candle-making-workshop\">ceramic candle–making workshop\u003c/a> with havtorn-turmeric tonic at 10:30am, a fermentation workshop with Empirical Spirits at 5:30pm, and a small group dinner with Nick Balla of Duna and \u003ca href=\"https://www.smokebread.com/\">Smokebread\u003c/a> at 7pm (more on that below); and December 2 is the final day of the pop-up, with Almost-Fika: a cupping of Coffee Collective coffee (prepared by Douglas) with Fellow Products and Kantine cinnamon kanelbullar, 11am–3pm (or until sold out — note this is not a ticketed event). And you can enjoy the last day of the shop from 11am–4pm.\u003c/p>\n\u003cfigure id=\"attachment_129505\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-129505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg\" alt=\"Lunch just got extra-tasty at Smokebread at The Perennial.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes from Smokebread at The Perennial. \u003ccite>(Karen Leibowitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, about that \u003ca href=\"http://whisksf.com/made-in-denmark/nick-balla-dinner\">dinner\u003c/a> on December 1: chef Nick Balla (formerly Bar Tartine, Duna, Smokebread) is going to serve a four-course, family-style preservation dinner based on peasant traditions, with dishes like cultured squash dip, beef tartare with bottarga, pumpkin seed tahini and collard greens, slow-roasted root vegetables, parsnip-sauerkraut stew with pork and mushrooms, and stuffed persimmons with yogurt and almonds. The fabulous meal will be served with cocktails from Empirical Spirits, natural wine, havtorn (sea buckthorn) turmeric tonic, and Nick's very own vermouth made of rosé wine, black lime, anise, and fennel flowers. There's just room for 20 guests at 7pm, $165 per ticket.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Places to Get Your Food Business Started",
"title": "5 Places to Get Your Food Business Started",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">The Bay Area is where start-ups come to be born, (hopefully) thrive, and, in unfortunate cases, die. Whether it’s hardware, software, or somewhere in between, surviving in the Bay as an entrepreneur is a tough thing to do. And when it comes to food, it’s even tougher. Faced with a mountain-high pile of permitting and regulations to figure out, skyrocketing rent costs, and increasingly difficult to hire skilled labor—all on top of a razor-thin profit margin—making a food startup work is not an easy thing to do. That’s not to say it’s impossible of course—a good idea and a lot of grit can get you far, but a lack of resources can really stimy the progress. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, there are places in the Bay that aim to champion the budding food entrepreneurs that are here, providing them with space, equipment, and even mentoring to help them achieve their food dreams. We’re taking a look at five Bay Area co-working spaces that are giving food start-ups a literal home to grow into successful businesses. Success stories like Azalina’s, Kika’s Treats, and Minnie Bells are testaments to how vital it is to have spaces providing this type of support in such a rough business landscape like San Francisco.\u003c/span>\u003c/p>\n\u003ch2>BiteUnite\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/BiteUnite+(San+Francisco)/@37.7633626,-122.4198796,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f73ded13161:0x36814660d0359592!8m2!3d37.7633584!4d-122.4176856\">600 S Van Ness Ave,\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130735\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130735 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/BiteUnite_8-1-800x509.jpg\" alt=\"BiteUnite's kitchen is fully equipped with commercial equipment for all members to use and share.\" width=\"800\" height=\"509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-1020x649.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-1200x763.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-960x611.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-520x331.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite's kitchen is fully equipped with commercial equipment for all members to use and share.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">A concept that originated in Hong Kong, \u003ca href=\"https://biteunite.com/\">BiteUnite\u003c/a> is one of the newest co-working kitchens to hit the Bay Area. Situated in the Mission, BiteUnite is one part shared kitchen, one part incubator, and one part cafe and event space. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The fully outfitted kitchen is open to all members of the kitchen, who can reserve stations in the kitchen online at an hourly cost with additional fees for storage. While the cafe portion of BiteUnite is open to the public during the day (where it sells a variety of sandwiches, local pastries, and currently a limited Thai food menu), members are able to rent out the space for their own events. There are also opportunities for members to work with the full-time BiteUnite staff to coordinate efforts to monetize and test their business, like offering a pick-up service for their products.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Patta Arkaresvimun, the founder of Bite Unite, saw the incredible and oftentimes prohibitive costs associated with opening a food business in Hong Kong, and seeing a similar issue in San Francisco, she uprooted her family from Hong Kong to the Bay to open her co-working kitchen.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With an established social media following from its kitchen in Hong Kong, BiteUnite also puts in an effort to leverage digital marketing to promote its own chefs. They are\u003c/span>\u003cspan style=\"font-weight: 400\"> currently accepting applicants for the kitchen which officially opens today. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their space is also available for rent for non-members for rent; interested parties are welcome to walk in to learn more. \u003c/span>\u003c/p>\n\u003ch2>Eclectic Cookery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Eclectic+Cookery/@37.7267232,-122.3678294,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f0cc057d421:0x3665ff876607f6a5!8m2!3d37.7267232!4d-122.3656354\">103 Horn Ave\u003c/a>\u003cbr>\nSan Francisco, CA 94124\u003c/p>\n\u003cfigure id=\"attachment_130854\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/eclectic-800x450.jpeg\" alt=\"Eclectic Cookery is outfitted with industrial equipment for members to use.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-1020x574.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-1200x675.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-1180x664.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-960x540.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-520x293.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Eclectic Cookery is outfitted with industrial equipment for members to use. \u003ccite>(Eclectic Cookery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nestled in the Shipyard and the Bayview, \u003ca href=\"https://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a> is a hidden culinary gem in otherwise food desert-y neighborhoods.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Founded by a team of friends who all worked in the food and hospitality industries, Eclectic has been around for a few decades and has weathered the Bay with countless food entrepreneurs, providing coworking kitchen space among its few kitchens in the Shipyard and Bayview. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All of their kitchens provide commercial equipment and can be used for full-on production, recipe testing, or simply to store professional-grade equipment that cannot be kept at home. Eclectic Cookery members pay an annual fee and a modest hourly rate to use the kitchen with any storage fees on top of that, and they have access to the kitchens every day and any time of the day.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Members are accepted on a constantly rolling basis, where several members have been around for years and call Eclectic their home base for their businesses.\u003c/span>\u003c/p>\n\u003ch2>Kitchener\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kitchener+Oakland/@37.8133201,-122.2667004,17z/data=!4m12!1m6!3m5!1s0x808f87533a28e1eb:0xb03a00dcb4b53351!2sKitchener+Oakland!8m2!3d37.8133201!4d-122.2645064!3m4!1s0x808f87533a28e1eb:0xb03a00dcb4b53351!8m2!3d37.8133201!4d-122.2645064\">372 24th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130736\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130736 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-800x600.jpg\" alt=\"Kitchener provides an affordable space for chefs to use for as little as $14 an hour.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kitchener provides an affordable space for chefs to use for as little as $14 an hour. \u003ccite>(Sophia Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://www.kitcheneroakland.com/\">Kitchener\u003c/a> is a convenient and super affordable option for those in the East Bay looking to get their food dreams into a reality.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Started in 2012 by founder Sophia Chang, the kitchen used to take an approach similar to BiteUnite, acting as a marketing and incubator liaison for joining members. However, due to some personal life events and not a lot of significant growth and returns on Kitchener’s extracurricular efforts, the space transitioned into becoming a traditional shared commercial kitchen.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While not offering the same outside amenities and activities as before, Kitchener remains a quality co-working space that won’t break the bank at just $14-23 per hour. As Chang points out, Kitchener is a very affordable option for up and coming entrepreneurs who can get a similar support that they previously offered through other free/ affordable resources like Kiva and the City of Oakland. By continuing to provide an affordable kitchen space, the entrepreneurs can pursue their own supplemental support channels. \u003c/span>\u003c/p>\n\u003ch2>Forage Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Forage+Kitchen/@37.8147241,-122.2693548,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ab68cd2b43:0x628a2676168a53c0!8m2!3d37.8147241!4d-122.2671608\">478 25th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130737\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-800x533.jpg\" alt=\"Forage Kitchen invites the public to enjoy members' products every first Friday of the month. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Forage Kitchen invites the public to enjoy members' products every first Friday of the month. \u003ccite>(Forage Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Another East Bay kitchen (just blocks from Kitchener), \u003ca href=\"http://www.foragekitchen.com/\">Forage Kitchen\u003c/a>'s counterpart, \u003ca href=\"https://www.foragesf.com/about-us/\">ForageSF\u003c/a> is well known as a food company that enables people to become better in tune with their food and to understand what out there is edible and tasty. They do so by coordinating foraging trips (like hunting for mushrooms or harvesting seaweed) and providing food education.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Founder of ForageSF, Iso Rabins, also founded Forage Kitchen: a decked out commercial kitchen for any food entrepreneur to become a part of. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rabins’ goal with Forage Kitchen is to support small businesses so that they could affect change in the food ecosystem at large. To accomplish this, Forage provides members with small batch copacking as well as business mentorship and support. Every first Friday of the month, members are invited to be a part of “Batchmade”, a monthly event that allows members to do a tasting of their products and enjoy live music and drinks with the public.\u003c/span>\u003c/p>\n\u003ch2>KitchenTown\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/KitchenTown+Caf%C3%A9/@37.585992,-122.3358075,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9dea7ef353cd:0x81fbf60e80529ab1!8m2!3d37.585992!4d-122.3336135\">1007 Howard Ave\u003c/a>\u003cbr>\nSan Mateo, CA 94401\u003c/p>\n\u003cfigure id=\"attachment_130855\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130855\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-800x533.jpg\" alt=\"Production is a daily norm for the members of KitchenTown.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Production is a daily norm for the members of KitchenTown. \u003ccite>(KitchenTown)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For aspiring food dream chasers in the South Bay, \u003ca href=\"https://kitchentowncentral.com/\">KitchenTown\u003c/a> is a great option--however, beyond just geography, food entrepreneurs who want a true partner for this budding business should heavily consider KitchenTown. \u003c/span>\u003c/p>\n\u003cp>KitchenTown, similarly to BiteUnite and Forage Kitchen, provides more than a physical space for members to do production for their businesses. It also connects members with its growing list of mentors to further support them. In addition, KitchenTown has built-in educational components called KitchenTown Launchpad and Learning Lab to provide self-guided education to help entrepreneurs get their company off of the ground, as well as workshops with mentors to learn how to scale up their companies. The networks that KitchenTown leverages don't stop at mentorship. They will also act as a liaison with other established companies to be a learning experience for members but to also create long-lasting and mutually beneficial partnerships.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can apply for membership on the KitchenTown site. KitchenTown has facilities in San Mateo and in Berlin, Germany should you want to take your food dreams international.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The Bay Area is where start-ups come to be born, (hopefully) thrive, and, in unfortunate cases, die. Whether it’s hardware, software, or somewhere in between, surviving in the Bay as an entrepreneur is a tough thing to do. And when it comes to food, it’s even tougher. Faced with a mountain-high pile of permitting and regulations to figure out, skyrocketing rent costs, and increasingly difficult to hire skilled labor—all on top of a razor-thin profit margin—making a food startup work is not an easy thing to do. That’s not to say it’s impossible of course—a good idea and a lot of grit can get you far, but a lack of resources can really stimy the progress. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, there are places in the Bay that aim to champion the budding food entrepreneurs that are here, providing them with space, equipment, and even mentoring to help them achieve their food dreams. We’re taking a look at five Bay Area co-working spaces that are giving food start-ups a literal home to grow into successful businesses. Success stories like Azalina’s, Kika’s Treats, and Minnie Bells are testaments to how vital it is to have spaces providing this type of support in such a rough business landscape like San Francisco.\u003c/span>\u003c/p>\n\u003ch2>BiteUnite\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/BiteUnite+(San+Francisco)/@37.7633626,-122.4198796,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f73ded13161:0x36814660d0359592!8m2!3d37.7633584!4d-122.4176856\">600 S Van Ness Ave,\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130735\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130735 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/BiteUnite_8-1-800x509.jpg\" alt=\"BiteUnite's kitchen is fully equipped with commercial equipment for all members to use and share.\" width=\"800\" height=\"509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-1020x649.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-1200x763.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-960x611.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-520x331.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite's kitchen is fully equipped with commercial equipment for all members to use and share.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">A concept that originated in Hong Kong, \u003ca href=\"https://biteunite.com/\">BiteUnite\u003c/a> is one of the newest co-working kitchens to hit the Bay Area. Situated in the Mission, BiteUnite is one part shared kitchen, one part incubator, and one part cafe and event space. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The fully outfitted kitchen is open to all members of the kitchen, who can reserve stations in the kitchen online at an hourly cost with additional fees for storage. While the cafe portion of BiteUnite is open to the public during the day (where it sells a variety of sandwiches, local pastries, and currently a limited Thai food menu), members are able to rent out the space for their own events. There are also opportunities for members to work with the full-time BiteUnite staff to coordinate efforts to monetize and test their business, like offering a pick-up service for their products.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Patta Arkaresvimun, the founder of Bite Unite, saw the incredible and oftentimes prohibitive costs associated with opening a food business in Hong Kong, and seeing a similar issue in San Francisco, she uprooted her family from Hong Kong to the Bay to open her co-working kitchen.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With an established social media following from its kitchen in Hong Kong, BiteUnite also puts in an effort to leverage digital marketing to promote its own chefs. They are\u003c/span>\u003cspan style=\"font-weight: 400\"> currently accepting applicants for the kitchen which officially opens today. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their space is also available for rent for non-members for rent; interested parties are welcome to walk in to learn more. \u003c/span>\u003c/p>\n\u003ch2>Eclectic Cookery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Eclectic+Cookery/@37.7267232,-122.3678294,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f0cc057d421:0x3665ff876607f6a5!8m2!3d37.7267232!4d-122.3656354\">103 Horn Ave\u003c/a>\u003cbr>\nSan Francisco, CA 94124\u003c/p>\n\u003cfigure id=\"attachment_130854\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/eclectic-800x450.jpeg\" alt=\"Eclectic Cookery is outfitted with industrial equipment for members to use.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-1020x574.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-1200x675.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-1180x664.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-960x540.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-520x293.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Eclectic Cookery is outfitted with industrial equipment for members to use. \u003ccite>(Eclectic Cookery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nestled in the Shipyard and the Bayview, \u003ca href=\"https://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a> is a hidden culinary gem in otherwise food desert-y neighborhoods.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Founded by a team of friends who all worked in the food and hospitality industries, Eclectic has been around for a few decades and has weathered the Bay with countless food entrepreneurs, providing coworking kitchen space among its few kitchens in the Shipyard and Bayview. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All of their kitchens provide commercial equipment and can be used for full-on production, recipe testing, or simply to store professional-grade equipment that cannot be kept at home. Eclectic Cookery members pay an annual fee and a modest hourly rate to use the kitchen with any storage fees on top of that, and they have access to the kitchens every day and any time of the day.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Members are accepted on a constantly rolling basis, where several members have been around for years and call Eclectic their home base for their businesses.\u003c/span>\u003c/p>\n\u003ch2>Kitchener\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kitchener+Oakland/@37.8133201,-122.2667004,17z/data=!4m12!1m6!3m5!1s0x808f87533a28e1eb:0xb03a00dcb4b53351!2sKitchener+Oakland!8m2!3d37.8133201!4d-122.2645064!3m4!1s0x808f87533a28e1eb:0xb03a00dcb4b53351!8m2!3d37.8133201!4d-122.2645064\">372 24th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130736\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130736 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-800x600.jpg\" alt=\"Kitchener provides an affordable space for chefs to use for as little as $14 an hour.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kitchener provides an affordable space for chefs to use for as little as $14 an hour. \u003ccite>(Sophia Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://www.kitcheneroakland.com/\">Kitchener\u003c/a> is a convenient and super affordable option for those in the East Bay looking to get their food dreams into a reality.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Started in 2012 by founder Sophia Chang, the kitchen used to take an approach similar to BiteUnite, acting as a marketing and incubator liaison for joining members. However, due to some personal life events and not a lot of significant growth and returns on Kitchener’s extracurricular efforts, the space transitioned into becoming a traditional shared commercial kitchen.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While not offering the same outside amenities and activities as before, Kitchener remains a quality co-working space that won’t break the bank at just $14-23 per hour. As Chang points out, Kitchener is a very affordable option for up and coming entrepreneurs who can get a similar support that they previously offered through other free/ affordable resources like Kiva and the City of Oakland. By continuing to provide an affordable kitchen space, the entrepreneurs can pursue their own supplemental support channels. \u003c/span>\u003c/p>\n\u003ch2>Forage Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Forage+Kitchen/@37.8147241,-122.2693548,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ab68cd2b43:0x628a2676168a53c0!8m2!3d37.8147241!4d-122.2671608\">478 25th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130737\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-800x533.jpg\" alt=\"Forage Kitchen invites the public to enjoy members' products every first Friday of the month. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Forage Kitchen invites the public to enjoy members' products every first Friday of the month. \u003ccite>(Forage Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Another East Bay kitchen (just blocks from Kitchener), \u003ca href=\"http://www.foragekitchen.com/\">Forage Kitchen\u003c/a>'s counterpart, \u003ca href=\"https://www.foragesf.com/about-us/\">ForageSF\u003c/a> is well known as a food company that enables people to become better in tune with their food and to understand what out there is edible and tasty. They do so by coordinating foraging trips (like hunting for mushrooms or harvesting seaweed) and providing food education.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Founder of ForageSF, Iso Rabins, also founded Forage Kitchen: a decked out commercial kitchen for any food entrepreneur to become a part of. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rabins’ goal with Forage Kitchen is to support small businesses so that they could affect change in the food ecosystem at large. To accomplish this, Forage provides members with small batch copacking as well as business mentorship and support. Every first Friday of the month, members are invited to be a part of “Batchmade”, a monthly event that allows members to do a tasting of their products and enjoy live music and drinks with the public.\u003c/span>\u003c/p>\n\u003ch2>KitchenTown\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/KitchenTown+Caf%C3%A9/@37.585992,-122.3358075,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9dea7ef353cd:0x81fbf60e80529ab1!8m2!3d37.585992!4d-122.3336135\">1007 Howard Ave\u003c/a>\u003cbr>\nSan Mateo, CA 94401\u003c/p>\n\u003cfigure id=\"attachment_130855\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130855\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-800x533.jpg\" alt=\"Production is a daily norm for the members of KitchenTown.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Production is a daily norm for the members of KitchenTown. \u003ccite>(KitchenTown)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For aspiring food dream chasers in the South Bay, \u003ca href=\"https://kitchentowncentral.com/\">KitchenTown\u003c/a> is a great option--however, beyond just geography, food entrepreneurs who want a true partner for this budding business should heavily consider KitchenTown. \u003c/span>\u003c/p>\n\u003cp>KitchenTown, similarly to BiteUnite and Forage Kitchen, provides more than a physical space for members to do production for their businesses. It also connects members with its growing list of mentors to further support them. In addition, KitchenTown has built-in educational components called KitchenTown Launchpad and Learning Lab to provide self-guided education to help entrepreneurs get their company off of the ground, as well as workshops with mentors to learn how to scale up their companies. The networks that KitchenTown leverages don't stop at mentorship. They will also act as a liaison with other established companies to be a learning experience for members but to also create long-lasting and mutually beneficial partnerships.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can apply for membership on the KitchenTown site. KitchenTown has facilities in San Mateo and in Berlin, Germany should you want to take your food dreams international.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Drag Brunch, The Cheese School, Manresa and Greens Return",
"title": "Table Talk: Drag Brunch, The Cheese School, Manresa and Greens Return",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk has the details on Juanita MORE!’s new Sunday drag brunch at Jones (and other changes, like new menus and more), The Cheese School has reopened and expanded into a spiffy new location in Ghirardelli Square, and both Manresa and Greens return like phoenixes from the ashes after both suffered fires.\u003c/p>\n\u003ch2>Sundays Are the Fun Kind of Drag at the Newly Launched MORE!Jones\u003c/h2>\n\u003cp>\u003ca href=\"http://620-jones.com\">MORE!Jones\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/e4F19zAzPSD2\">620 Jones St., San Francisco\u003c/a>\u003cbr>\nBrunch is Sun 11am-3pm\u003cbr>\nDinner is Tue-Sat 5pm-9pm (bar until 12am and Fri–Sat until 2am)\u003c/p>\n\u003cfigure id=\"attachment_130562\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/juanita-more-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The hostess with the mostess (and the MORE!ness): Juanita MORE! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking to add some sequins and sass to your Sunday brunch? You’re going to want to head over to Jones in Lower Nob Hill for \u003ca href=\"http://juanitamore.com/\">\u003cb>Juanita MORE!\u003c/b>\u003c/a>'s new Sunday drag brunch, which is perfectly timed with our sunny Indian Summer weather. The spacious and plant-filled patio, which is a bit enclosed from our SF wind, is also the runway and stage for the drag performances that happen every 30 minutes (from 12pm–2pm). Performers slink and shimmy between the tables, so get those dollar bills ready.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130563\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/drag-voodonna-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">While brunch was being served, Voodonna Black was serving looks. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Drag icon Juanita More! is known for her parties (including her famed Pride party), her tireless charitable work, and she’s also known for her cooking. But she’s moved out of her tiny Tenderloin kitchen and is now overseeing the restaurant menus and banquet services at Jones, with chef Cory Armenta (Fork & Spoon Productions, Hecho, Hi Tops) and food stylist \u003ca href=\"https://www.colechurch.com/\">Cole Church\u003c/a> helping to execute her new vision. Meet \u003cstrong>MORE!Jones\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_130570\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130570\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hangovah-pizza-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Juanita's Hangovah Pizza. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://620-jones.com/menu/dinner/\">menu\u003c/a> has more Latin-Mediterranean flavors, featuring seasonal ingredients from \u003ca href=\"http://www.feralheartfarm.com/\">Feral Heart Farm\u003c/a>, and she loves to feed people, so expect some hearty portions and dishes, from pizzas to a half-pound burger (there’s also an Impossible Burger for those who want to an alternative to the meaty one, just be sure to request a poblano chile relleno on top!). She’s also serving an affordable three-course, family-style dinner on Wednesday evenings for $35 (Sept. 26th is beef and pork meatballs!), and there’s a late-night menu with queso fundido fries.\u003c/p>\n\u003cfigure id=\"attachment_130564\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chilaquiles-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">If this chilaquiles sandwich won't save you from your hangover, nothing will. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But let’s talk about this Sunday \u003ca href=\"http://620-jones.com/menu/brunch/\">brunch\u003c/a> (11am–3pm): there’s an open-faced chilaquiles sandwich on the menu that clocks in at $18, but it will hold you for most of the day (it comes complete with refried beans, eggs, and jack cheese), and your table should share Juanita's hangovah pizza ($18) with bacon, mushrooms, spinach, cheese, and runny eggs. Don’t miss a side of the spicy bacon. And then there’s Biscuit Island ($15), featuring her treasured buttermilk biscuits topped with seasonal fruit and vanilla ice cream. Grab some spoons, because everyone is gonna want to steal a bite.\u003c/p>\n\u003cfigure id=\"attachment_130565\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130565\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/bacon-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Would you like a side of spicy bacon? The answer is \"yes!\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many groups of friends have pitchers of frozé on their tables, but there’s also a full bar with all kinds of cocktail options. The DJ adds to the patio party vibe, and the drag performances kick it into high gear (it’s not easy to get into full drag on a Sunday morning, especially with all that bright sunlight, so remember to tip big).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More than anything, I was just so happy to see such a lively and queer SF scene, full of friends and kisses and music and fashions. It reminded me of SF party days from 20 years ago, full of fun and family—and there’s always room for more to join Juanita’s community. Because more is MORE!\u003c/p>\n\u003ch2>The Cheese School of San Francisco Has Reopened in a Fab New Location\u003c/h2>\n\u003cp>\u003ca href=\"https://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JtzTnpqivQr\">900 North Point, Suite K201, San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130571\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The new classroom comes with a view! \u003ccite>(Terese Sy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>How well do you know cheese? Don’t you want to go to cheese school? You sure do, especially since \u003cstrong>\u003ca href=\"https://thecheeseschool.com%0Ahttps://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003c/strong> has just reopened in some gorgeous new digs at Ghirardelli Square. Not only is there a spacious classroom with views of the bay (a perfect place to bring people visiting from out of town, or your favorite cheese-loving local), but there’s also a cheese shop, a café, and a private dining space.\u003c/p>\n\u003cp>Owner Kiri Fisher and chef Claudia Gutierrez Smith know a thing or two about making a perfect grilled cheese sandwich and mac and cheese, and there are also salads, soups, and snacks on the all-day menu. And Raclette.\u003c/p>\n\u003cp>Swing by the cheese counter before a party (cheesemongers will be at the ready to make suggestions and offer tastes) and there are grab-and-go cases with picnic-ready items, plus chilled wine, beer, and non-alcoholic beverages. Fisher designed this new two-level location to appeal to locals and tourists alike—take a look at the \u003ca href=\"https://thecheeseschool.com/collections/classes\">fall classes\u003c/a> (cheese and cider, Italian softies, and more!), or stand by for new drop-in classes on Friday afternoons.\u003c/p>\n\u003ch2>\u003cb>Manresa Reopens After a Second Fire \u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YqRGbYAA6iq\">320 Village Ln., Los Gatos\u003c/a>\u003cbr>\nOpen Wed–Sun at 5:30pm for dinner\u003c/p>\n\u003cfigure id=\"attachment_130568\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Manresa-Exterior-photo-credit-David-Spiegelman-Wagstaff-Digital-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Manresa in Los Gatos. \u003ccite>(David Spiegelman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Los Gatos has its crown jewel back in place: after suffering a fire on July 16 (fortunately, no one was injured), the three-Michelin-star restaurant \u003cstrong>\u003ca href=\"http://www.manresarestaurant.com/about/\">Manresa\u003c/a>\u003c/strong> has reopened after a two-month closure. The kitchen had a partial rebuild, and new carpeting and light fixtures are in place as well. This was the second fire the restaurant has suffered in the past four years—in 2014, a fire closed the restaurant for six months.\u003c/p>\n\u003cp>Chef David Kinch has had a little extra time to work on new dishes during this latest closure, so half of the dishes on the menu are new. His highly seasonal menu will be showcasing beautiful end-of-summer produce (there will be tomatoes!), so book your table and salute the season while welcoming the team back to their nest, again.\u003c/p>\n\u003ch2>Greens Returns October 15 After a Kitchen Fire\u003c/h2>\n\u003cp>\u003ca href=\"http://greensrestaurant.com\">Greens\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SmTaqKajgvp\">Landmark Building A, Fort Mason Center, 2 Marina Blvd., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130574\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130574\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/GREENS-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\">\u003cfigcaption class=\"wp-caption-text\">A selection of Greens Restaurant autumn dishes, including fire-roasted poblano chile, Green Gulch lettuces and purslane, butternut squash soup, and seasonal sampler. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another beloved restaurant that is coming back after suffering a fire is \u003ca href=\"http://greensrestaurant.com\">\u003cb>Greens\u003c/b>\u003c/a> at Fort Mason. The kitchen hood fire happened just before dinner service on June 20, and they are now reopening four months later on October 15. And not a moment too soon: the restaurant is celebrating 40 years in 2019, and now it’s going to have a repaired kitchen and restored main dining room to take it into the next upcoming decades. The reservation book is open!\u003c/p>\n\u003cp>Executive chef Annie Somerville, who has been celebrating vegetables at the restaurant since 1985, is also preparing for semi-retirement next year, but she will continue to oversee the culinary vision and her shopping schedule for the restaurant at the Ferry Plaza Farmers Market.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For now, Somerville and her team are thrilled to return to their kitchen next month and greet their guests with new and garden-fresh vegetarian dishes, and their classics, too. The restaurant was opened by the San Francisco Zen Center, which also owns Green Gulch Farm, which provides the restaurant with organic produce year-round from its organic farm and garden.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n",
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"excerpt": "This week’s Table Talk has the details on Juanita MORE!’s new Sunday drag brunch at Jones and...more!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk has the details on Juanita MORE!’s new Sunday drag brunch at Jones (and other changes, like new menus and more), The Cheese School has reopened and expanded into a spiffy new location in Ghirardelli Square, and both Manresa and Greens return like phoenixes from the ashes after both suffered fires.\u003c/p>\n\u003ch2>Sundays Are the Fun Kind of Drag at the Newly Launched MORE!Jones\u003c/h2>\n\u003cp>\u003ca href=\"http://620-jones.com\">MORE!Jones\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/e4F19zAzPSD2\">620 Jones St., San Francisco\u003c/a>\u003cbr>\nBrunch is Sun 11am-3pm\u003cbr>\nDinner is Tue-Sat 5pm-9pm (bar until 12am and Fri–Sat until 2am)\u003c/p>\n\u003cfigure id=\"attachment_130562\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/juanita-more-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The hostess with the mostess (and the MORE!ness): Juanita MORE! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking to add some sequins and sass to your Sunday brunch? You’re going to want to head over to Jones in Lower Nob Hill for \u003ca href=\"http://juanitamore.com/\">\u003cb>Juanita MORE!\u003c/b>\u003c/a>'s new Sunday drag brunch, which is perfectly timed with our sunny Indian Summer weather. The spacious and plant-filled patio, which is a bit enclosed from our SF wind, is also the runway and stage for the drag performances that happen every 30 minutes (from 12pm–2pm). Performers slink and shimmy between the tables, so get those dollar bills ready.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130563\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/drag-voodonna-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">While brunch was being served, Voodonna Black was serving looks. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Drag icon Juanita More! is known for her parties (including her famed Pride party), her tireless charitable work, and she’s also known for her cooking. But she’s moved out of her tiny Tenderloin kitchen and is now overseeing the restaurant menus and banquet services at Jones, with chef Cory Armenta (Fork & Spoon Productions, Hecho, Hi Tops) and food stylist \u003ca href=\"https://www.colechurch.com/\">Cole Church\u003c/a> helping to execute her new vision. Meet \u003cstrong>MORE!Jones\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_130570\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130570\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hangovah-pizza-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Juanita's Hangovah Pizza. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://620-jones.com/menu/dinner/\">menu\u003c/a> has more Latin-Mediterranean flavors, featuring seasonal ingredients from \u003ca href=\"http://www.feralheartfarm.com/\">Feral Heart Farm\u003c/a>, and she loves to feed people, so expect some hearty portions and dishes, from pizzas to a half-pound burger (there’s also an Impossible Burger for those who want to an alternative to the meaty one, just be sure to request a poblano chile relleno on top!). She’s also serving an affordable three-course, family-style dinner on Wednesday evenings for $35 (Sept. 26th is beef and pork meatballs!), and there’s a late-night menu with queso fundido fries.\u003c/p>\n\u003cfigure id=\"attachment_130564\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chilaquiles-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">If this chilaquiles sandwich won't save you from your hangover, nothing will. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But let’s talk about this Sunday \u003ca href=\"http://620-jones.com/menu/brunch/\">brunch\u003c/a> (11am–3pm): there’s an open-faced chilaquiles sandwich on the menu that clocks in at $18, but it will hold you for most of the day (it comes complete with refried beans, eggs, and jack cheese), and your table should share Juanita's hangovah pizza ($18) with bacon, mushrooms, spinach, cheese, and runny eggs. Don’t miss a side of the spicy bacon. And then there’s Biscuit Island ($15), featuring her treasured buttermilk biscuits topped with seasonal fruit and vanilla ice cream. Grab some spoons, because everyone is gonna want to steal a bite.\u003c/p>\n\u003cfigure id=\"attachment_130565\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130565\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/bacon-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Would you like a side of spicy bacon? The answer is \"yes!\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many groups of friends have pitchers of frozé on their tables, but there’s also a full bar with all kinds of cocktail options. The DJ adds to the patio party vibe, and the drag performances kick it into high gear (it’s not easy to get into full drag on a Sunday morning, especially with all that bright sunlight, so remember to tip big).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More than anything, I was just so happy to see such a lively and queer SF scene, full of friends and kisses and music and fashions. It reminded me of SF party days from 20 years ago, full of fun and family—and there’s always room for more to join Juanita’s community. Because more is MORE!\u003c/p>\n\u003ch2>The Cheese School of San Francisco Has Reopened in a Fab New Location\u003c/h2>\n\u003cp>\u003ca href=\"https://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JtzTnpqivQr\">900 North Point, Suite K201, San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130571\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The new classroom comes with a view! \u003ccite>(Terese Sy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>How well do you know cheese? Don’t you want to go to cheese school? You sure do, especially since \u003cstrong>\u003ca href=\"https://thecheeseschool.com%0Ahttps://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003c/strong> has just reopened in some gorgeous new digs at Ghirardelli Square. Not only is there a spacious classroom with views of the bay (a perfect place to bring people visiting from out of town, or your favorite cheese-loving local), but there’s also a cheese shop, a café, and a private dining space.\u003c/p>\n\u003cp>Owner Kiri Fisher and chef Claudia Gutierrez Smith know a thing or two about making a perfect grilled cheese sandwich and mac and cheese, and there are also salads, soups, and snacks on the all-day menu. And Raclette.\u003c/p>\n\u003cp>Swing by the cheese counter before a party (cheesemongers will be at the ready to make suggestions and offer tastes) and there are grab-and-go cases with picnic-ready items, plus chilled wine, beer, and non-alcoholic beverages. Fisher designed this new two-level location to appeal to locals and tourists alike—take a look at the \u003ca href=\"https://thecheeseschool.com/collections/classes\">fall classes\u003c/a> (cheese and cider, Italian softies, and more!), or stand by for new drop-in classes on Friday afternoons.\u003c/p>\n\u003ch2>\u003cb>Manresa Reopens After a Second Fire \u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YqRGbYAA6iq\">320 Village Ln., Los Gatos\u003c/a>\u003cbr>\nOpen Wed–Sun at 5:30pm for dinner\u003c/p>\n\u003cfigure id=\"attachment_130568\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Manresa-Exterior-photo-credit-David-Spiegelman-Wagstaff-Digital-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Manresa in Los Gatos. \u003ccite>(David Spiegelman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Los Gatos has its crown jewel back in place: after suffering a fire on July 16 (fortunately, no one was injured), the three-Michelin-star restaurant \u003cstrong>\u003ca href=\"http://www.manresarestaurant.com/about/\">Manresa\u003c/a>\u003c/strong> has reopened after a two-month closure. The kitchen had a partial rebuild, and new carpeting and light fixtures are in place as well. This was the second fire the restaurant has suffered in the past four years—in 2014, a fire closed the restaurant for six months.\u003c/p>\n\u003cp>Chef David Kinch has had a little extra time to work on new dishes during this latest closure, so half of the dishes on the menu are new. His highly seasonal menu will be showcasing beautiful end-of-summer produce (there will be tomatoes!), so book your table and salute the season while welcoming the team back to their nest, again.\u003c/p>\n\u003ch2>Greens Returns October 15 After a Kitchen Fire\u003c/h2>\n\u003cp>\u003ca href=\"http://greensrestaurant.com\">Greens\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SmTaqKajgvp\">Landmark Building A, Fort Mason Center, 2 Marina Blvd., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130574\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130574\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/GREENS-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\">\u003cfigcaption class=\"wp-caption-text\">A selection of Greens Restaurant autumn dishes, including fire-roasted poblano chile, Green Gulch lettuces and purslane, butternut squash soup, and seasonal sampler. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another beloved restaurant that is coming back after suffering a fire is \u003ca href=\"http://greensrestaurant.com\">\u003cb>Greens\u003c/b>\u003c/a> at Fort Mason. The kitchen hood fire happened just before dinner service on June 20, and they are now reopening four months later on October 15. And not a moment too soon: the restaurant is celebrating 40 years in 2019, and now it’s going to have a repaired kitchen and restored main dining room to take it into the next upcoming decades. The reservation book is open!\u003c/p>\n\u003cp>Executive chef Annie Somerville, who has been celebrating vegetables at the restaurant since 1985, is also preparing for semi-retirement next year, but she will continue to oversee the culinary vision and her shopping schedule for the restaurant at the Ferry Plaza Farmers Market.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For now, Somerville and her team are thrilled to return to their kitchen next month and greet their guests with new and garden-fresh vegetarian dishes, and their classics, too. The restaurant was opened by the San Francisco Zen Center, which also owns Green Gulch Farm, which provides the restaurant with organic produce year-round from its organic farm and garden.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Learn About Makin’ Bacon, SF Restaurant History, Double Cheeseburgers",
"title": "Table Talk: Learn About Makin’ Bacon, SF Restaurant History, Double Cheeseburgers",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk will hopefully inspire you to attend a hands-on curing class, learn about SF’s post-Quake restaurant history, help you score a free scoop of PB&J ice cream from Humphry Slocombe, and clue you in on where double cheeseburger lovers will want to head immediately for their next burger chow down session.\u003c/p>\n\u003ch2>Learn How to Make Bacon, Cure Salmon, and More!\u003c/h2>\n\u003cp>\u003cb>FarmCurious Class with Karen Solomon\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AEJCbUHZP712\">825 Bancroft Way, Berkeley\u003c/a>\u003cbr>\nSunday, September 23, 11am–2pm\u003cbr>\n\u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">Tickets\u003c/a>: $150\u003c/p>\n\u003cfigure id=\"attachment_130342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/cured-karen-solomon-e1536595856489.jpg\" alt=\"Learn about making bacon, jerky, and more from Karen Solomon’s new book.\" width=\"1920\" height=\"2467\" class=\"size-full wp-image-130342\">\u003cfigcaption class=\"wp-caption-text\">Learn about making bacon, jerky, and more from Karen Solomon’s new book. \u003ccite>(Storey Publishing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you curious about curing meat and fish? Want to try making pickles, or expand your repertoire into things like pickled eggs? Did you know you can make tofu jerky? Karen Solomon, author of \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1607744767/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1607744767&linkId=10237adb2bd2245e5718a5a1a40ec28b\">Asian Pickles\u003c/a>\u003c/i> and \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1580089585/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1580089585&linkId=13d70156d33d3197017943d1b5bf9ac3\">Jam It, Pickle It, Cure It\u003c/a>\u003c/i>, has a new book: \u003ca href=\"https://www.amazon.com/gp/product/161212903X/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=161212903X&linkId=fd5eec87d52544c0d2b930b0ccaaf2e1\">\u003ci>Cured Meat, Smoked Fish & Pickled Eggs\u003c/i>\u003c/a>, and it will have you inspired to make pickled herring, duck breast prosciutto, preserved herbed feta, and rousong (pork floss) in no time. \u003c/p>\n\u003cp>To coincide with the book launch, she’s teaching a number of classes around the Bay Area, starting with a hands-on class on \u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">meat and fish curing\u003c/a> with FarmCurious in Berkeley on September 23. You’ll learn to make beef jerky, smoky homemade bacon (without special equipment!), and bagel-ready cured salmon. And best of all, you get to bring it home. Yes, you are bringing home the bacon.\u003c/p>\n\u003ch2>PB&J Lovers Won’t Want to Miss This Free Ice Cream Scooping Event\u003c/h2>\n\u003cp>\u003cb>Humphry Slocombe\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tJXcEzin2Ek\">One Ferry Building, shop #8, San Francisco\u003c/a>\u003cbr>\nSaturday, September 15, 11am–1pm \u003c/p>\n\u003cfigure id=\"attachment_130343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/OCHO-PBJ-by-Humphry-Slocombe-2-e1536595931144.jpg\" alt=\"Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130343\">\u003cfigcaption class=\"wp-caption-text\">Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Free ice cream AND candy? Pinch yourself, it’s true: on Saturday, September 15, \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> (at their San Francisco Ferry Building Marketplace shop) will be offering free scoops of their new flavor with Oakland-based \u003ca href=\"https://www.ochocandy.com/\">OCHO Candy\u003c/a>: \u003cb>OCHO PB&J\u003c/b>. The limited-edition flavor features chunks of OCHO’s organic peanut butter candy bars and gooey ribbons of organic raspberry jam mixed into Humphry Slocombe’s milk chocolate ice cream. It’s peanut butter jelly time! You’ll also get to try a mini OCHO candy bar (while supplies last).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not going to make it to the scooping event? The new flavor will be available at all Humphry Slocombe Bay Area scoop shop locations (Mission, Ferry Building, Oakland) throughout September. \u003c/p>\n\u003ch2>Enjoy a Night of Learning About San Francisco Restaurant History\u003c/h2>\n\u003cp>\u003cb>Tables From The Rubble\u003c/b>\u003cbr>\nAnnual Alice Ross Carey Lecture and Dinner\u003cbr>\nFriday, September 21, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ydtUFYnzipq\">640 Heritage Preservation Foundation, Metropolitan Club\u003c/a>\u003cbr>\n640 Sutter St., San Francisco\u003cbr>\n\u003ca href=\"http://r20.rs6.net/tn.jsp?f=001UXfOheIv4TfNTyk7S9ne2laS906ZGMPcKc21F0K86YrQH0AWu568_S4B7HulEC1VCJU34-pS-P41-wj_c3PQvidlMCjaP9Cvj2P_57sn3R6Udma5Rv1wAYHwuFj0AO8slY8lpa5I5EL7qY71jeIO0nfAFkcII8GlJMAizRIx55ERFMuJn1PUuLfIICMbJXtPut22DovfK_etMgxqgA3ZEHCooHRM5fCvxzhxKZ3eIx9WCxvCtpmwUhsKijhIxDlIDrAgmlAkJZGbfafV8OAjXU5S-tU9FAjZ&c=SgeHXHfeO8Eez9reQII__K8turZvmZp72Olnd6UMqw9mxpRb5EstWQ==&ch=Jt--qmkxwb9kPorYiketUOK8ox_pxmriDKLdMe1YvNijn-3c9iXDBg==\">Tickets\u003c/a>: $10 Heritage Members, Metropolitan Club Members, or students/seniors with ID; $15 Non-Heritage Member\u003cbr>\nOptional dinner: $75, will begin at approximately 7:30pm, following the conclusion of the lecture\u003c/p>\n\u003cfigure id=\"attachment_130344\" class=\"wp-caption aligncenter\" style=\"max-width: 1794px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg\" alt=\"Be sure to pick up a copy of Tables from the Rubble at this special lecture.\" width=\"1794\" height=\"2656\" class=\"size-full wp-image-130344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg 1794w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-800x1184.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-768x1137.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1020x1510.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-811x1200.jpg 811w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1180x1747.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-960x1421.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-240x355.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-375x555.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-520x770.jpg 520w\" sizes=\"(max-width: 1794px) 100vw, 1794px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to pick up a copy of Tables from the Rubble at this special lecture. \u003ccite>(Tandemvines Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco restaurant and history buffs won’t want to miss this special night when author Denise Clifton reads from her recent book, \u003ca href=\"https://www.amazon.com/gp/product/098827471X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=098827471X&linkCode=as2&tag=tablehopper-20&linkId=d5d318f695ca36969c4309b6adde6d40\">\u003ci>Tables From The Rubble: How the Restaurants That Arose After the Great Quake of 1906 Still Feed San Francisco Today\u003c/i>\u003c/a>, which transports readers to San Francisco in the years after the Great Earthquake of 1906. Amid the ruins, restaurants rose to feed the hungry and there are a handful that remain today, like Fior d’Italia, the Garden Court at the Palace Hotel, and Sam Wo. During the lecture, Clifton will share stories and historic photos from legacy restaurants. \u003c/p>\n\u003cp>Book signing and optional fixed-price dinner will follow. In partnership with \u003ca href=\"https://640hpf.org/\">640 Heritage Preservation Foundation\u003c/a>.\u003c/p>\n\u003ch2>It’s Time to Meat One of the City’s Latest Double Cheeseburgers\u003c/h2>\n\u003cp>\u003cb>The Board\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FCnQaBoEHBH2\">1077 Mission St., San Francisco\u003c/a>\u003cbr>\nWed–Fri 6pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-saucy-e1536596081374.jpg\" alt=\"Things can get saucy with the BB sauce at The Board.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130345\">\u003cfigcaption class=\"wp-caption-text\">Things can get saucy with the BB sauce at The Board. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you just want to sink your choppers into a double cheeseburger, and when that craving strikes, Adam Mesnick at \u003ca href=\"https://www.theboardsf.com/\">The Board\u003c/a> in SoMa is ready for you. He’s known for his beastmode sandwiches at nearby DeliBoard, and this is his latest outpost on Mission, which originally opened with wicked East Coast-style breakfast sandwiches and bagels. This summer, he pivoted the business to evening hours (Wed–Fri 6pm–9pm), and is renting out the space for private events and pop-ups.\u003c/p>\n\u003cp>With the new evening hours comes a new, rotating menu, and the star of the show is his double cheeseburger, topped with white and yellow American cheese (no shame here!), shredduce (shredded lettuce), BB (Board Burger) sauce (it’s a creamier and almost ranch-y version of a Thousand Island dressing, with extra pickle juice and less ketchup to boost the acidity), and thickly cut pickles that they slice fresh, which also helps cut through the overall richness (these are full dills from Chicago). \u003c/p>\n\u003cp>Mesnick is using Golden Gate Meat Company’s burger blend, which gets a nice sear on the edges of the patties (they have a kind of craggy edge instead of being perfectly formed, which yields different and pleasing textures as you eat your way through the burger). The Panorama bun (you can choose sesame or plain) holds up until the very end, which isn’t an easy feat considering the heft of this artfully and thoughtfully constructed burger. You’ll want to grab a few napkins. \u003c/p>\n\u003cp>The burger is more than enough, but if you’re in a “take no prisoners” mode, there are waffle fries ($8), which come with BB sauce, but who can say no to Cheez Whiz ($2)? Extra good with waffle fries. One night, you may have the option to graze on some nachos ($12) with carne asada or spicy Thai buffalo wings ($12) with bleu cheese. Let’s just say if you’ve paid a visit to any nearby bars or dispensaries, here’s your next stop.\u003c/p>\n\u003cfigure id=\"attachment_130346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-snacks-e1536596131574.jpg\" alt=\"The Board also offers some wicked snacks, from spicy wings to Board rolls to nachos.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130346\">\u003cfigcaption class=\"wp-caption-text\">The Board also offers some wicked snacks, from spicy wings to The Board rolls to nachos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mesnick is always innovating and coming up with evil snacks, and the one that’s going to haunt me and my dining wingman is the Board Rolls (three for $12). You ready? It’s basically an egg roll filled with pepperoni (legit pepperoni from the East Coast, yo!), marinara sauce, and, of course, gooey cheese, and then it’s fried up. I was calling it a New York Hot Pocket, a brother from another mother to a Totino’s pizza roll. I didn’t even put it down to take a picture, it was that good. So wrong, and yet so right. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Follow along at \u003ca href=\"https://www.instagram.com/theboardfrisco/\">@theboardfrisco\u003c/a> to keep up with all the latest culinary shenanigans happening over there.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk will hopefully inspire you to attend a hands-on curing class, learn about SF’s post-Quake restaurant history, help you score a free scoop of PB&J ice cream from Humphry Slocombe, and clue you in on where double cheeseburger lovers will want to head immediately for their next burger chow down session.\u003c/p>\n\u003ch2>Learn How to Make Bacon, Cure Salmon, and More!\u003c/h2>\n\u003cp>\u003cb>FarmCurious Class with Karen Solomon\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AEJCbUHZP712\">825 Bancroft Way, Berkeley\u003c/a>\u003cbr>\nSunday, September 23, 11am–2pm\u003cbr>\n\u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">Tickets\u003c/a>: $150\u003c/p>\n\u003cfigure id=\"attachment_130342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/cured-karen-solomon-e1536595856489.jpg\" alt=\"Learn about making bacon, jerky, and more from Karen Solomon’s new book.\" width=\"1920\" height=\"2467\" class=\"size-full wp-image-130342\">\u003cfigcaption class=\"wp-caption-text\">Learn about making bacon, jerky, and more from Karen Solomon’s new book. \u003ccite>(Storey Publishing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you curious about curing meat and fish? Want to try making pickles, or expand your repertoire into things like pickled eggs? Did you know you can make tofu jerky? Karen Solomon, author of \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1607744767/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1607744767&linkId=10237adb2bd2245e5718a5a1a40ec28b\">Asian Pickles\u003c/a>\u003c/i> and \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1580089585/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1580089585&linkId=13d70156d33d3197017943d1b5bf9ac3\">Jam It, Pickle It, Cure It\u003c/a>\u003c/i>, has a new book: \u003ca href=\"https://www.amazon.com/gp/product/161212903X/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=161212903X&linkId=fd5eec87d52544c0d2b930b0ccaaf2e1\">\u003ci>Cured Meat, Smoked Fish & Pickled Eggs\u003c/i>\u003c/a>, and it will have you inspired to make pickled herring, duck breast prosciutto, preserved herbed feta, and rousong (pork floss) in no time. \u003c/p>\n\u003cp>To coincide with the book launch, she’s teaching a number of classes around the Bay Area, starting with a hands-on class on \u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">meat and fish curing\u003c/a> with FarmCurious in Berkeley on September 23. You’ll learn to make beef jerky, smoky homemade bacon (without special equipment!), and bagel-ready cured salmon. And best of all, you get to bring it home. Yes, you are bringing home the bacon.\u003c/p>\n\u003ch2>PB&J Lovers Won’t Want to Miss This Free Ice Cream Scooping Event\u003c/h2>\n\u003cp>\u003cb>Humphry Slocombe\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tJXcEzin2Ek\">One Ferry Building, shop #8, San Francisco\u003c/a>\u003cbr>\nSaturday, September 15, 11am–1pm \u003c/p>\n\u003cfigure id=\"attachment_130343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/OCHO-PBJ-by-Humphry-Slocombe-2-e1536595931144.jpg\" alt=\"Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130343\">\u003cfigcaption class=\"wp-caption-text\">Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Free ice cream AND candy? Pinch yourself, it’s true: on Saturday, September 15, \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> (at their San Francisco Ferry Building Marketplace shop) will be offering free scoops of their new flavor with Oakland-based \u003ca href=\"https://www.ochocandy.com/\">OCHO Candy\u003c/a>: \u003cb>OCHO PB&J\u003c/b>. The limited-edition flavor features chunks of OCHO’s organic peanut butter candy bars and gooey ribbons of organic raspberry jam mixed into Humphry Slocombe’s milk chocolate ice cream. It’s peanut butter jelly time! You’ll also get to try a mini OCHO candy bar (while supplies last).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not going to make it to the scooping event? The new flavor will be available at all Humphry Slocombe Bay Area scoop shop locations (Mission, Ferry Building, Oakland) throughout September. \u003c/p>\n\u003ch2>Enjoy a Night of Learning About San Francisco Restaurant History\u003c/h2>\n\u003cp>\u003cb>Tables From The Rubble\u003c/b>\u003cbr>\nAnnual Alice Ross Carey Lecture and Dinner\u003cbr>\nFriday, September 21, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ydtUFYnzipq\">640 Heritage Preservation Foundation, Metropolitan Club\u003c/a>\u003cbr>\n640 Sutter St., San Francisco\u003cbr>\n\u003ca href=\"http://r20.rs6.net/tn.jsp?f=001UXfOheIv4TfNTyk7S9ne2laS906ZGMPcKc21F0K86YrQH0AWu568_S4B7HulEC1VCJU34-pS-P41-wj_c3PQvidlMCjaP9Cvj2P_57sn3R6Udma5Rv1wAYHwuFj0AO8slY8lpa5I5EL7qY71jeIO0nfAFkcII8GlJMAizRIx55ERFMuJn1PUuLfIICMbJXtPut22DovfK_etMgxqgA3ZEHCooHRM5fCvxzhxKZ3eIx9WCxvCtpmwUhsKijhIxDlIDrAgmlAkJZGbfafV8OAjXU5S-tU9FAjZ&c=SgeHXHfeO8Eez9reQII__K8turZvmZp72Olnd6UMqw9mxpRb5EstWQ==&ch=Jt--qmkxwb9kPorYiketUOK8ox_pxmriDKLdMe1YvNijn-3c9iXDBg==\">Tickets\u003c/a>: $10 Heritage Members, Metropolitan Club Members, or students/seniors with ID; $15 Non-Heritage Member\u003cbr>\nOptional dinner: $75, will begin at approximately 7:30pm, following the conclusion of the lecture\u003c/p>\n\u003cfigure id=\"attachment_130344\" class=\"wp-caption aligncenter\" style=\"max-width: 1794px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg\" alt=\"Be sure to pick up a copy of Tables from the Rubble at this special lecture.\" width=\"1794\" height=\"2656\" class=\"size-full wp-image-130344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg 1794w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-800x1184.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-768x1137.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1020x1510.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-811x1200.jpg 811w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1180x1747.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-960x1421.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-240x355.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-375x555.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-520x770.jpg 520w\" sizes=\"(max-width: 1794px) 100vw, 1794px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to pick up a copy of Tables from the Rubble at this special lecture. \u003ccite>(Tandemvines Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco restaurant and history buffs won’t want to miss this special night when author Denise Clifton reads from her recent book, \u003ca href=\"https://www.amazon.com/gp/product/098827471X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=098827471X&linkCode=as2&tag=tablehopper-20&linkId=d5d318f695ca36969c4309b6adde6d40\">\u003ci>Tables From The Rubble: How the Restaurants That Arose After the Great Quake of 1906 Still Feed San Francisco Today\u003c/i>\u003c/a>, which transports readers to San Francisco in the years after the Great Earthquake of 1906. Amid the ruins, restaurants rose to feed the hungry and there are a handful that remain today, like Fior d’Italia, the Garden Court at the Palace Hotel, and Sam Wo. During the lecture, Clifton will share stories and historic photos from legacy restaurants. \u003c/p>\n\u003cp>Book signing and optional fixed-price dinner will follow. In partnership with \u003ca href=\"https://640hpf.org/\">640 Heritage Preservation Foundation\u003c/a>.\u003c/p>\n\u003ch2>It’s Time to Meat One of the City’s Latest Double Cheeseburgers\u003c/h2>\n\u003cp>\u003cb>The Board\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FCnQaBoEHBH2\">1077 Mission St., San Francisco\u003c/a>\u003cbr>\nWed–Fri 6pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-saucy-e1536596081374.jpg\" alt=\"Things can get saucy with the BB sauce at The Board.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130345\">\u003cfigcaption class=\"wp-caption-text\">Things can get saucy with the BB sauce at The Board. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you just want to sink your choppers into a double cheeseburger, and when that craving strikes, Adam Mesnick at \u003ca href=\"https://www.theboardsf.com/\">The Board\u003c/a> in SoMa is ready for you. He’s known for his beastmode sandwiches at nearby DeliBoard, and this is his latest outpost on Mission, which originally opened with wicked East Coast-style breakfast sandwiches and bagels. This summer, he pivoted the business to evening hours (Wed–Fri 6pm–9pm), and is renting out the space for private events and pop-ups.\u003c/p>\n\u003cp>With the new evening hours comes a new, rotating menu, and the star of the show is his double cheeseburger, topped with white and yellow American cheese (no shame here!), shredduce (shredded lettuce), BB (Board Burger) sauce (it’s a creamier and almost ranch-y version of a Thousand Island dressing, with extra pickle juice and less ketchup to boost the acidity), and thickly cut pickles that they slice fresh, which also helps cut through the overall richness (these are full dills from Chicago). \u003c/p>\n\u003cp>Mesnick is using Golden Gate Meat Company’s burger blend, which gets a nice sear on the edges of the patties (they have a kind of craggy edge instead of being perfectly formed, which yields different and pleasing textures as you eat your way through the burger). The Panorama bun (you can choose sesame or plain) holds up until the very end, which isn’t an easy feat considering the heft of this artfully and thoughtfully constructed burger. You’ll want to grab a few napkins. \u003c/p>\n\u003cp>The burger is more than enough, but if you’re in a “take no prisoners” mode, there are waffle fries ($8), which come with BB sauce, but who can say no to Cheez Whiz ($2)? Extra good with waffle fries. One night, you may have the option to graze on some nachos ($12) with carne asada or spicy Thai buffalo wings ($12) with bleu cheese. Let’s just say if you’ve paid a visit to any nearby bars or dispensaries, here’s your next stop.\u003c/p>\n\u003cfigure id=\"attachment_130346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-snacks-e1536596131574.jpg\" alt=\"The Board also offers some wicked snacks, from spicy wings to Board rolls to nachos.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130346\">\u003cfigcaption class=\"wp-caption-text\">The Board also offers some wicked snacks, from spicy wings to The Board rolls to nachos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mesnick is always innovating and coming up with evil snacks, and the one that’s going to haunt me and my dining wingman is the Board Rolls (three for $12). You ready? It’s basically an egg roll filled with pepperoni (legit pepperoni from the East Coast, yo!), marinara sauce, and, of course, gooey cheese, and then it’s fried up. I was calling it a New York Hot Pocket, a brother from another mother to a Totino’s pizza roll. I didn’t even put it down to take a picture, it was that good. So wrong, and yet so right. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Follow along at \u003ca href=\"https://www.instagram.com/theboardfrisco/\">@theboardfrisco\u003c/a> to keep up with all the latest culinary shenanigans happening over there.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bay Area Organizations Teaching Kids Cooking Skills",
"title": "5 Bay Area Organizations Teaching Kids Cooking Skills",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Most of us started out in the kitchen making cookies with family for a holiday or boiling water for blue-box mac and cheese. Maybe we set off the smoke detector an embarrassing number of times, but regardless, those simple cooking lessons built the foundation for how we eat in adulthood. Now, in the Bay Area—world-renowned for its “foodie culture”—several institutions are bringing basic cooking lessons to the next level. Part of the fun in cooking for kids is that they develop a sense of independence. If they want a snack, now they can make one for themselves! But more than that, cooking helps kids feel connected to their families and their friends in a way that only food can.\u003c/p>\n\u003cp>If you’re looking to get your kid started, here are a few places around the Bay fostering a love of the culinary arts in kids ages 4-18.\u003c/p>\n\u003ch2>Sprouts Cooking Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/tXuUsbGxMFx\">3206 Hannah Street\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130184\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg class=\"size-full wp-image-130184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/SproutsClub.jpg\" alt=\"Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies.\" width=\"1800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies. \u003ccite>(Sprouts Cooking Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.sproutscookingclub.org/\">Sprouts Cooking Club\u003c/a> wants to connect kids to food on a deeper level, using hands-on learning from “chefs that have different ethnic backgrounds, individual cooking techniques, and unique philosophies on nutrition and ingredients.”\u003c/p>\n\u003cp>Part of a bi-coastal effort to get students into the culinary arts, Sprouts Cooking Club has a wide variety of programs open to kids of varying ages.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One stand-out program Sprouts offers is the six-month Chef-in-Training (CIT) program. CIT is a paid apprenticeship wherein young adults “that haven’t had it easy” learn the skills they need to know in order to land a long-term job in the food industry. During the program, they're partnered with a chef mentor and receive job application coaching so they’re ready for their next step.\u003c/p>\n\u003cp>For younger, amateur cooks, check out Sprouts’ spring and summer camps. Kids 7-12 spend the week learning knife and safety rules while cooking with accomplished guest chefs using locally sourced ingredients. Past camps have included cooking at The Funky Elephant for the day, trips to the Ferry Building Farmer’s Market, and running Gibson restaurant for a week.\u003c/p>\n\u003ch2>Cook! Programs\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/smiQ8dCWwKn\">2940 Seventh Street\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003c/p>\n\u003cfigure id=\"attachment_130185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CookPrograms-e1535389026354.jpg\" alt=\"Students at Cook! Program pose for a group shot during a course.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Students at Cook! Program pose for a group shot during a course. \u003ccite>(Tracy Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Cooking is such a perfect medium for kids to gain confidence in their own abilities and get success out of something they’ve put their energy into,” says Tracy Cates, founder of \u003ca href=\"http://www.cookprograms.com/\">Cook! Programs\u003c/a>. Cook! offers summer camps and classes for kids aged 9-18, with the possibility of continuing on to an internship for older students.\u003c/p>\n\u003cp>The courses are hosted at \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>, a supply store with two large commercial kitchens where kids won’t have to worry about whether or not they have a spatula. “We’re in a commercial setting, with all the equipment they could need,” says Cates. “So there’s the opportunity for them to experience a very wide range of culinary techniques.”\u003c/p>\n\u003cp>Classes range from dinner and desserts, to pasta and asian-style courses, and are taught by professional chefs from across the Bay—like Chef Paige Reinis and Chef Francisco Machado.\u003c/p>\n\u003cp>If you’re looking for something a little more challenging, older kids, between 13-18, can take the chef-in-training course, which is two weeks and two days of intensive study. Chefs-in-training will learn proper knife skills and kitchen rules, as well as be encouraged to experiment with what they’ve learned.\u003c/p>\n\u003ch2>The Cooking Project\u003c/h2>\n\u003cp>San Francisco Bay Area, CA\u003cbr>\n(Locations vary depending on partner)\u003c/p>\n\u003cfigure id=\"attachment_130186\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg class=\"size-full wp-image-130186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg\" alt=\"Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli.\" width=\"1334\" height=\"776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-768x447.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1020x593.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1200x698.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1180x686.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-960x558.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-520x302.jpg 520w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli. \u003ccite>(Sophia Hedgecock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By partnering with different communities and schools across the bay, \u003ca href=\"http://thecookingproject.org/\">The Cooking Project\u003c/a>, founded by Daniel Patterson and Sasha Bernstein, has a slightly different approach to teaching kids culinary basics.\u003c/p>\n\u003cp>“We take a three-prong approach to our cooking classes,” says Bernstein. The first prong is technical, which includes foundational techniques like knife skills, health and safety rules, and how to use heat sources appropriately. The other prongs are “practical” and “conceptual.”\u003c/p>\n\u003cp>“The practical side is things like shopping and budgeting, how to use leftovers, seasonality, and sustainability,” continues Bernstein. For the conceptual prong, The Cooking Project works with a sociologist to develop themes around society and food. Past themes have included “food as medicine,” “food and community,” and “race and ethnicity around food.”\u003c/p>\n\u003cp>Some current partners of The Cooking Project include the Guardian Scholars Program, San Francisco State University, Oakland Asian Community Center, and JCYC. Classes are generally geared toward students between the ages of 15-25 and they run parallel to school semesters in the area.\u003c/p>\n\u003cp>Past classes have ranged from “eggs five different ways” to bibingka and calamansi juice and have been taught by chefs like Ervin Lopez and Mira D'Souza. Courses are made available to students free of charge and can be found through their respective schools or community centers throughout the year.\u003c/p>\n\u003ch2>Kitchen on Fire\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/biyGRzQ86nN2\">6506 San Pablo Ave\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/KitchenOnFire_SeeCaption-e1535389154768.jpg\" alt=\"Students pose during a cooking class with Kitchen on Fire.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Students pose during a cooking class with Kitchen on Fire. \u003ccite>(Kitchen on Fire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past six years, Lisa Miller, co-owner of \u003ca href=\"https://www.kitchenonfire.com/teen-cooking-camp\">Kitchen on Fire\u003c/a>, has been helping teens learn to cook.\u003c/p>\n\u003cp>“I think it’s a life skill they will be really glad their parents sought out for them when they were this age,” says Miller.\u003c/p>\n\u003cp>Currently, Kitchen on Fire runs four summer camps a year and a spring break camp where students can come and learn to cook with chefs like co-owner Olivier Said—aka “Chef Olive.” Past dishes have included vegetarian paella, fresh-made pizza, and gallo pinto.\u003c/p>\n\u003cp>“Being a part of [food] in the kitchen and making it and being able to make a decision about what goes into it or understanding how it all comes together and appreciating the food, actually goes a long way to just eating healthier,” continues Miller.\u003c/p>\n\u003cp>While the teen camps are currently only a few times a year, Kitchen on Fire is hoping to work on offering more courses throughout the year—including a soon-to-be-announced offering for young college students between the ages of 17-20.\u003c/p>\n\u003ch2>Culinary Artistas\u003c/h2>\n\u003cp>Ghirardelli Square\u003cbr>\n\u003ca href=\"https://goo.gl/maps/hDZfmJFsAqF2\">900 North Point Street, Suite H-108 B\u003c/a>\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cfigure id=\"attachment_130188\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg\" alt=\"Children learn how to make their own pot stickers.\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Children learn how to make their own pot stickers. \u003ccite>(Culinary Artistas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Offering courses for the youngest chefs in this guide, \u003ca>Culinary Artistas\u003c/a>, located in the famous Ghirardelli Square, offers courses for kids ages 4-9—and they go even younger if the parent wants to take the class, too.\u003c/p>\n\u003cp>The program was founded by Vanessa Silva, formerly of La Happy Belly, another cooking and education center geared at young learners. Silva, along with “Sous Chef Peter” and “Sous Chef Janine,” works to “develop creative minds and healthy bodies.”\u003c/p>\n\u003cp>Part day-camp, part exploratory cooking experience, the summer camps at Culinary Artistas break up cooking activities with outdoor excursions and activities. Their Wrap and Roll camp, for example, offered kids the chance to explore areas like Fort Mason and the Municipal Pier before coming back to make their own dumplings for an afternoon snack.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’d like to test the waters with your toddling chef, the year-round Cook with Your Little Ones series offers weekly 1-hour classes with story time and cooking activities meant to inspire and expand your kid’s love of food. Since these classes have parents present, they allow for children as young as 24 months to participate.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most of us started out in the kitchen making cookies with family for a holiday or boiling water for blue-box mac and cheese. Maybe we set off the smoke detector an embarrassing number of times, but regardless, those simple cooking lessons built the foundation for how we eat in adulthood. Now, in the Bay Area—world-renowned for its “foodie culture”—several institutions are bringing basic cooking lessons to the next level. Part of the fun in cooking for kids is that they develop a sense of independence. If they want a snack, now they can make one for themselves! But more than that, cooking helps kids feel connected to their families and their friends in a way that only food can.\u003c/p>\n\u003cp>If you’re looking to get your kid started, here are a few places around the Bay fostering a love of the culinary arts in kids ages 4-18.\u003c/p>\n\u003ch2>Sprouts Cooking Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/tXuUsbGxMFx\">3206 Hannah Street\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130184\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg class=\"size-full wp-image-130184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/SproutsClub.jpg\" alt=\"Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies.\" width=\"1800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies. \u003ccite>(Sprouts Cooking Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.sproutscookingclub.org/\">Sprouts Cooking Club\u003c/a> wants to connect kids to food on a deeper level, using hands-on learning from “chefs that have different ethnic backgrounds, individual cooking techniques, and unique philosophies on nutrition and ingredients.”\u003c/p>\n\u003cp>Part of a bi-coastal effort to get students into the culinary arts, Sprouts Cooking Club has a wide variety of programs open to kids of varying ages.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One stand-out program Sprouts offers is the six-month Chef-in-Training (CIT) program. CIT is a paid apprenticeship wherein young adults “that haven’t had it easy” learn the skills they need to know in order to land a long-term job in the food industry. During the program, they're partnered with a chef mentor and receive job application coaching so they’re ready for their next step.\u003c/p>\n\u003cp>For younger, amateur cooks, check out Sprouts’ spring and summer camps. Kids 7-12 spend the week learning knife and safety rules while cooking with accomplished guest chefs using locally sourced ingredients. Past camps have included cooking at The Funky Elephant for the day, trips to the Ferry Building Farmer’s Market, and running Gibson restaurant for a week.\u003c/p>\n\u003ch2>Cook! Programs\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/smiQ8dCWwKn\">2940 Seventh Street\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003c/p>\n\u003cfigure id=\"attachment_130185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CookPrograms-e1535389026354.jpg\" alt=\"Students at Cook! Program pose for a group shot during a course.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Students at Cook! Program pose for a group shot during a course. \u003ccite>(Tracy Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Cooking is such a perfect medium for kids to gain confidence in their own abilities and get success out of something they’ve put their energy into,” says Tracy Cates, founder of \u003ca href=\"http://www.cookprograms.com/\">Cook! Programs\u003c/a>. Cook! offers summer camps and classes for kids aged 9-18, with the possibility of continuing on to an internship for older students.\u003c/p>\n\u003cp>The courses are hosted at \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>, a supply store with two large commercial kitchens where kids won’t have to worry about whether or not they have a spatula. “We’re in a commercial setting, with all the equipment they could need,” says Cates. “So there’s the opportunity for them to experience a very wide range of culinary techniques.”\u003c/p>\n\u003cp>Classes range from dinner and desserts, to pasta and asian-style courses, and are taught by professional chefs from across the Bay—like Chef Paige Reinis and Chef Francisco Machado.\u003c/p>\n\u003cp>If you’re looking for something a little more challenging, older kids, between 13-18, can take the chef-in-training course, which is two weeks and two days of intensive study. Chefs-in-training will learn proper knife skills and kitchen rules, as well as be encouraged to experiment with what they’ve learned.\u003c/p>\n\u003ch2>The Cooking Project\u003c/h2>\n\u003cp>San Francisco Bay Area, CA\u003cbr>\n(Locations vary depending on partner)\u003c/p>\n\u003cfigure id=\"attachment_130186\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg class=\"size-full wp-image-130186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg\" alt=\"Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli.\" width=\"1334\" height=\"776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-768x447.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1020x593.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1200x698.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1180x686.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-960x558.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-520x302.jpg 520w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli. \u003ccite>(Sophia Hedgecock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By partnering with different communities and schools across the bay, \u003ca href=\"http://thecookingproject.org/\">The Cooking Project\u003c/a>, founded by Daniel Patterson and Sasha Bernstein, has a slightly different approach to teaching kids culinary basics.\u003c/p>\n\u003cp>“We take a three-prong approach to our cooking classes,” says Bernstein. The first prong is technical, which includes foundational techniques like knife skills, health and safety rules, and how to use heat sources appropriately. The other prongs are “practical” and “conceptual.”\u003c/p>\n\u003cp>“The practical side is things like shopping and budgeting, how to use leftovers, seasonality, and sustainability,” continues Bernstein. For the conceptual prong, The Cooking Project works with a sociologist to develop themes around society and food. Past themes have included “food as medicine,” “food and community,” and “race and ethnicity around food.”\u003c/p>\n\u003cp>Some current partners of The Cooking Project include the Guardian Scholars Program, San Francisco State University, Oakland Asian Community Center, and JCYC. Classes are generally geared toward students between the ages of 15-25 and they run parallel to school semesters in the area.\u003c/p>\n\u003cp>Past classes have ranged from “eggs five different ways” to bibingka and calamansi juice and have been taught by chefs like Ervin Lopez and Mira D'Souza. Courses are made available to students free of charge and can be found through their respective schools or community centers throughout the year.\u003c/p>\n\u003ch2>Kitchen on Fire\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/biyGRzQ86nN2\">6506 San Pablo Ave\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/KitchenOnFire_SeeCaption-e1535389154768.jpg\" alt=\"Students pose during a cooking class with Kitchen on Fire.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Students pose during a cooking class with Kitchen on Fire. \u003ccite>(Kitchen on Fire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past six years, Lisa Miller, co-owner of \u003ca href=\"https://www.kitchenonfire.com/teen-cooking-camp\">Kitchen on Fire\u003c/a>, has been helping teens learn to cook.\u003c/p>\n\u003cp>“I think it’s a life skill they will be really glad their parents sought out for them when they were this age,” says Miller.\u003c/p>\n\u003cp>Currently, Kitchen on Fire runs four summer camps a year and a spring break camp where students can come and learn to cook with chefs like co-owner Olivier Said—aka “Chef Olive.” Past dishes have included vegetarian paella, fresh-made pizza, and gallo pinto.\u003c/p>\n\u003cp>“Being a part of [food] in the kitchen and making it and being able to make a decision about what goes into it or understanding how it all comes together and appreciating the food, actually goes a long way to just eating healthier,” continues Miller.\u003c/p>\n\u003cp>While the teen camps are currently only a few times a year, Kitchen on Fire is hoping to work on offering more courses throughout the year—including a soon-to-be-announced offering for young college students between the ages of 17-20.\u003c/p>\n\u003ch2>Culinary Artistas\u003c/h2>\n\u003cp>Ghirardelli Square\u003cbr>\n\u003ca href=\"https://goo.gl/maps/hDZfmJFsAqF2\">900 North Point Street, Suite H-108 B\u003c/a>\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cfigure id=\"attachment_130188\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg\" alt=\"Children learn how to make their own pot stickers.\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Children learn how to make their own pot stickers. \u003ccite>(Culinary Artistas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Offering courses for the youngest chefs in this guide, \u003ca>Culinary Artistas\u003c/a>, located in the famous Ghirardelli Square, offers courses for kids ages 4-9—and they go even younger if the parent wants to take the class, too.\u003c/p>\n\u003cp>The program was founded by Vanessa Silva, formerly of La Happy Belly, another cooking and education center geared at young learners. Silva, along with “Sous Chef Peter” and “Sous Chef Janine,” works to “develop creative minds and healthy bodies.”\u003c/p>\n\u003cp>Part day-camp, part exploratory cooking experience, the summer camps at Culinary Artistas break up cooking activities with outdoor excursions and activities. Their Wrap and Roll camp, for example, offered kids the chance to explore areas like Fort Mason and the Municipal Pier before coming back to make their own dumplings for an afternoon snack.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’d like to test the waters with your toddling chef, the year-round Cook with Your Little Ones series offers weekly 1-hour classes with story time and cooking activities meant to inspire and expand your kid’s love of food. Since these classes have parents present, they allow for children as young as 24 months to participate.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Haute Pot: How High-End California Chefs Are Cashing In On Marijuana",
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"content": "\u003cp>Leave it to California to combine high-end cuisine with the kind of ingredients that might actually get you high. It's an increasingly lucrative niche for chefs in San Francisco and Los Angeles — cities already well known for trendy food culture.\u003c/p>\n\u003cp>Chefs and entrepreneurs making cannabis-infused foie gras and \"stoner souffles\" have been featured on not one but two series devoted to gourmet ganja: the Netflix competition program, \u003cem>Cooking On High\u003c/em>, and the Viceland show \u003cem>Bong Appetit\u003c/em>.\u003c/p>\n\u003cp>[contextly_sidebar id=\"rq427ndtD0s85yIorUyjD9Sgu9FKoJOe\"]\u003c/p>\n\u003cp>\u003cem>Bong Appetit\u003c/em> is coming out \u003ca href=\"https://www.amazon.com/Bong-App%C3%A9tit-Mastering-Cooking-Weed/dp/0399580107\">with a cookbook\u003c/a> this fall. One of its contributors, co-host Vanessa Lavorato, owns Marigold Sweets, a \"cannabis confiserie\" in Los Angeles specializing in handmade, organic, pot-infused truffles. She says a challenge for chefs working with legal cannabis is the newfangled alchemy of dosing.\u003c/p>\n\u003cp>\"It's just to add a little bit of herb,\" Lavorato says. \"It doesn't even need to get you high. It shouldn't overwhelm you.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Laverato says the musky flavor long associated with weed was once thought to drown out other ingredients. But that's changed, thanks to new cultivation and processing techniques by all of the cannabis companies that have sprung up in the wake of legalization.\u003c/p>\n\u003cp>\"You don't have to taste anything if you don't want to,\" she says. \"They have distillates. They have different concentrates that concentrate it down to THC or CBD.\"\u003c/p>\n\u003cp>THC is the cannabis compound that can get users high. CBD is different. It's another cannabis compound that lacks psychoactive properties. Fans believe CBD relieves anxiety and pain, and it's become a popular ingredient in cocktails. One upscale restaurant in downtown Los Angeles has dedicated an entire menu to it. The \u003ca href=\"https://springlosangeles.com/menus/power-lunch-menu/\">pre-fixe \"power lunch\"\u003c/a> at \u003ca href=\"https://springlosangeles.com/menus/power-lunch-menu/\">Spring\u003c/a> features CBD in such dishes as English pea soup, branzino with piquillo and Espelette, and peach panna cotta.\u003c/p>\n\u003cp>\"It's like putting hemp seeds on a salad, which people do,\" says proprietor Yassmin Sarmadi. She says she and her husband, chef Tony Esnault, take CBD every day to feel more balanced and healthy.\u003c/p>\n\u003cp>It's easier legally to serve gourmet food with CBD than THC. But state and local laws are changing so quickly, it's tricky to keep up. Pot-focused chefs have to grapple with everything from child-proof containers to where you can actually consume your fancy edibles.\u003c/p>\n\u003cfigure id=\"attachment_130220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130220\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/pot1_vert-8cacb47cbd23234bf1837ad14b92ae22a0671830-e1535564628237.jpg\" alt=\"A lemon pepper lobster tail by Andrea Drummer, winner of Netflix's first episode of Cooking on High.\" width=\"1920\" height=\"2561\">\u003cfigcaption class=\"wp-caption-text\">A lemon pepper lobster tail by Andrea Drummer, winner of Netflix's first episode of Cooking on High. \u003ccite>(Andrea Drummer/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California chefs interested in creating Michelin-worthy pot restaurants have been hampered, for example, by regulations forbidding customers from buying and consuming cannabis in the same place. (There are a \u003ca href=\"https://www.mercurynews.com/2018/03/15/san-francisco-embraces-amsterdam-style-marijuana-lounges/\">few exceptions\u003c/a>.) But this year, West Hollywood is granting a \u003ca href=\"https://la.eater.com/2018/4/5/17203326/west-hollywood-screening-cannabis-consumption-lounge\">few new licenses\u003c/a> for cannabis consumption areas that might transform the city into a destination for upscale cannabis tourists. Imagine a high-end West Coast Amsterdam, says Vanessa Lavorato.\u003c/p>\n\u003cp>\"West Hollywood is saying you can do restaurants. You can do a spa. You can have a café,\" she says. \"It's really going to be exciting to see who gets the licenses and what they do with these licenses.\"\u003c/p>\n\u003cp>But those questions are politicized ones in a country that's incarcerated hundreds of thousands of people for marijuana-related crimes. Andrea Drummer is \u003ca href=\"https://www.elevationvip.com/\">a private cannabis chef\u003c/a> who has catered dinners for Hollywood stars, and created \u003ca href=\"https://www.urbandaddy.com/articles/42504/new-york/the-james-hotel-just-launched-an-entirely-cbd-infused-menu\">a room service CBD menu\u003c/a> for the James Hotel in New York. She plans to one day open a fancy cannabis restaurant of her own.\u003c/p>\n\u003cp>\"I would love to employ people that have been pardoned or are coming out of jail for nonviolent marijuana crimes,\" she says. \"I would love to be able to give people jobs, people that look like me, black and brown people that should have some part in this industry.\"\u003c/p>\n\u003cp>Before working with cannabis, Drummer worked as an anti-drug prevention counselor for many years. She had a bad experience smoking pot as a young teenager and ended up having to do community service. As an adult, she attended Le Cordon Bleu College of Culinary Arts in Pasadena and found herself first interested in cannabis when she made pot brownies as a favor for a friend. And Drummer says cannabis relieved the pain she experienced after so many hours of working on her feet.\u003c/p>\n\u003cp>Drummer won the first episode of the Netflix show \u003cem>Cooking on High\u003c/em> with a cod cake sandwich. When I met her in Los Angeles, she made me a blue cheese salad with roasted pear dressing. Her dishes are based on cannabis-infused butters and oils that she makes from scratch. She enjoys working with the flavor profiles that come with different varieties of weed.\u003c/p>\n\u003cp>\"The notes you find in sour diesel are different from lemon haze, are different from OG Kush,\" she explains.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Drummer thinks of weed as just different seasonings for a different kind of foodie. One who puts the \"pharm\" in farm to table.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Haute+Pot%3A+How+High-End+California+Chefs+Are+Cashing+In+On+Marijuana&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Leave it to California to combine high-end cuisine with the kind of ingredients that might actually get you high. It's an increasingly lucrative niche for chefs in San Francisco and Los Angeles — cities already well known for trendy food culture.\u003c/p>\n\u003cp>Chefs and entrepreneurs making cannabis-infused foie gras and \"stoner souffles\" have been featured on not one but two series devoted to gourmet ganja: the Netflix competition program, \u003cem>Cooking On High\u003c/em>, and the Viceland show \u003cem>Bong Appetit\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cem>Bong Appetit\u003c/em> is coming out \u003ca href=\"https://www.amazon.com/Bong-App%C3%A9tit-Mastering-Cooking-Weed/dp/0399580107\">with a cookbook\u003c/a> this fall. One of its contributors, co-host Vanessa Lavorato, owns Marigold Sweets, a \"cannabis confiserie\" in Los Angeles specializing in handmade, organic, pot-infused truffles. She says a challenge for chefs working with legal cannabis is the newfangled alchemy of dosing.\u003c/p>\n\u003cp>\"It's just to add a little bit of herb,\" Lavorato says. \"It doesn't even need to get you high. It shouldn't overwhelm you.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Laverato says the musky flavor long associated with weed was once thought to drown out other ingredients. But that's changed, thanks to new cultivation and processing techniques by all of the cannabis companies that have sprung up in the wake of legalization.\u003c/p>\n\u003cp>\"You don't have to taste anything if you don't want to,\" she says. \"They have distillates. They have different concentrates that concentrate it down to THC or CBD.\"\u003c/p>\n\u003cp>THC is the cannabis compound that can get users high. CBD is different. It's another cannabis compound that lacks psychoactive properties. Fans believe CBD relieves anxiety and pain, and it's become a popular ingredient in cocktails. One upscale restaurant in downtown Los Angeles has dedicated an entire menu to it. The \u003ca href=\"https://springlosangeles.com/menus/power-lunch-menu/\">pre-fixe \"power lunch\"\u003c/a> at \u003ca href=\"https://springlosangeles.com/menus/power-lunch-menu/\">Spring\u003c/a> features CBD in such dishes as English pea soup, branzino with piquillo and Espelette, and peach panna cotta.\u003c/p>\n\u003cp>\"It's like putting hemp seeds on a salad, which people do,\" says proprietor Yassmin Sarmadi. She says she and her husband, chef Tony Esnault, take CBD every day to feel more balanced and healthy.\u003c/p>\n\u003cp>It's easier legally to serve gourmet food with CBD than THC. But state and local laws are changing so quickly, it's tricky to keep up. Pot-focused chefs have to grapple with everything from child-proof containers to where you can actually consume your fancy edibles.\u003c/p>\n\u003cfigure id=\"attachment_130220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130220\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/pot1_vert-8cacb47cbd23234bf1837ad14b92ae22a0671830-e1535564628237.jpg\" alt=\"A lemon pepper lobster tail by Andrea Drummer, winner of Netflix's first episode of Cooking on High.\" width=\"1920\" height=\"2561\">\u003cfigcaption class=\"wp-caption-text\">A lemon pepper lobster tail by Andrea Drummer, winner of Netflix's first episode of Cooking on High. \u003ccite>(Andrea Drummer/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California chefs interested in creating Michelin-worthy pot restaurants have been hampered, for example, by regulations forbidding customers from buying and consuming cannabis in the same place. (There are a \u003ca href=\"https://www.mercurynews.com/2018/03/15/san-francisco-embraces-amsterdam-style-marijuana-lounges/\">few exceptions\u003c/a>.) But this year, West Hollywood is granting a \u003ca href=\"https://la.eater.com/2018/4/5/17203326/west-hollywood-screening-cannabis-consumption-lounge\">few new licenses\u003c/a> for cannabis consumption areas that might transform the city into a destination for upscale cannabis tourists. Imagine a high-end West Coast Amsterdam, says Vanessa Lavorato.\u003c/p>\n\u003cp>\"West Hollywood is saying you can do restaurants. You can do a spa. You can have a café,\" she says. \"It's really going to be exciting to see who gets the licenses and what they do with these licenses.\"\u003c/p>\n\u003cp>But those questions are politicized ones in a country that's incarcerated hundreds of thousands of people for marijuana-related crimes. Andrea Drummer is \u003ca href=\"https://www.elevationvip.com/\">a private cannabis chef\u003c/a> who has catered dinners for Hollywood stars, and created \u003ca href=\"https://www.urbandaddy.com/articles/42504/new-york/the-james-hotel-just-launched-an-entirely-cbd-infused-menu\">a room service CBD menu\u003c/a> for the James Hotel in New York. She plans to one day open a fancy cannabis restaurant of her own.\u003c/p>\n\u003cp>\"I would love to employ people that have been pardoned or are coming out of jail for nonviolent marijuana crimes,\" she says. \"I would love to be able to give people jobs, people that look like me, black and brown people that should have some part in this industry.\"\u003c/p>\n\u003cp>Before working with cannabis, Drummer worked as an anti-drug prevention counselor for many years. She had a bad experience smoking pot as a young teenager and ended up having to do community service. As an adult, she attended Le Cordon Bleu College of Culinary Arts in Pasadena and found herself first interested in cannabis when she made pot brownies as a favor for a friend. And Drummer says cannabis relieved the pain she experienced after so many hours of working on her feet.\u003c/p>\n\u003cp>Drummer won the first episode of the Netflix show \u003cem>Cooking on High\u003c/em> with a cod cake sandwich. When I met her in Los Angeles, she made me a blue cheese salad with roasted pear dressing. Her dishes are based on cannabis-infused butters and oils that she makes from scratch. She enjoys working with the flavor profiles that come with different varieties of weed.\u003c/p>\n\u003cp>\"The notes you find in sour diesel are different from lemon haze, are different from OG Kush,\" she explains.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Drummer thinks of weed as just different seasonings for a different kind of foodie. One who puts the \"pharm\" in farm to table.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Haute+Pot%3A+How+High-End+California+Chefs+Are+Cashing+In+On+Marijuana&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: September Is Full of Great Food Events…and Tequila!",
"title": "Table Talk: September Is Full of Great Food Events…and Tequila!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "With International Culinary Influences, Chef Lee Davidson Takes The Mindful Path",
"title": "With International Culinary Influences, Chef Lee Davidson Takes The Mindful Path",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_118544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118544\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee1-1920.jpg\" alt=\"Chef Lee Davidson (center) instructs Peter Levitt, executive chef and co-owner of Saul's Deli and Wendy Goodfriend, senior interactive producer and experience architect at KQED, in fatayer-making at a recent Illuminoshi event at Ba-Bite in Oakland.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson (center) instructs Peter Levitt, executive chef and co-owner of Saul's Deli and Wendy Goodfriend, senior interactive producer and experience architect at KQED, in fatayer-making at a recent Illuminoshi event at Ba-Bite in Oakland. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At a recent \u003ca href=\"http://www.sfchronicle.com/recipes/article/Jewish-gathering-of-food-pros-puts-on-a-latke-10806775.php\">Illuminoshi\u003c/a> event in Oakland, Chef Lee Davidson instructed people on the finer points of making a \u003ca href=\"https://en.wikipedia.org/wiki/Fatayer\">fatayer\u003c/a> – a stuffed pastry with spinach and onion filling or potato leek – that’s commonly made in the Arab world. Guests took a spoonful of the filling that she made in advance, and placed it in the middle of a circle of dough, and then pinched the corners together. Finally, they brushed it with egg wash.\u003c/p>\n\u003cp>With so many independent chefs out there, one has to have a particular niche to get noticed. Davidson is continuously refining her niche, as her business evolves.\u003c/p>\n\u003cp>While the chef, whose business is called \u003ca href=\"https://made2gather.com/\">Made2Gather\u003c/a>, began with events where everyone participated; part performance, part team-building exercise, she is still doing that, but now with food as meditation, as well as food as medicine.\u003c/p>\n\u003cp>“I’m a food healer or I’m a curator of food healing spaces, and I really want to start pushing those boundaries,” said Davidson. “There are a lot of cooking classes, and they are healthy and nourishing, but people are not there when they cook a lot of the time. They’re not present.”\u003c/p>\n\u003cfigure id=\"attachment_118545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118545\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee2-1920.jpg\" alt=\"Chef Lee Davidson led a group of people in making this food mandala at Oakland's Eastlake Music Festival.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson led a group of people in making this food mandala at Oakland's Eastlake Music Festival. \u003ccite>(Valerie Beckatova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Davidson believes that cooking can be used as a tool to aid people in their meditation practices, as it “can help you be engaged and use your senses.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Plus, there’s an additional outcome to all of this that acts as an additional motivating force: “You get to eat.”\u003c/p>\n\u003cp>Davidson, 31, of Oakland, believes that her interest in food began when she was young – like in a baby seat young, hanging out in the kitchen – where there was always the “smells of stews and all of this food going around.”\u003c/p>\n\u003cp>Given that Davidson was born in Johannesburg, South Africa, to Israeli immigrants who both worked, she had successive black nannies, who mostly brought her up.\u003c/p>\n\u003cp>With a lot of singing and cooking going on in the kitchen, “I think inevitably I must have absorbed a connection to it,” she said.\u003c/p>\n\u003cp>At 11, her mother took her and her siblings back to Israel, where two out of her four grandparents – her father’s father and her mother’s mother – were amazing cooks.\u003c/p>\n\u003cp>While her mom’s side of the family was more traditional foodwise, her dad’s side was comprised of adventurous eaters, she said, who were always bringing back exotic salami and cheeses from their travels abroad.\u003c/p>\n\u003cfigure id=\"attachment_118546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118546\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee3-1920.jpg\" alt=\"Chef Lee Davidson with a plate of the finished fatayers, a savory pastry commonly served in the Arab world (and Israel, where she spent her teen years.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson with a plate of the finished fatayers, a savory pastry commonly served in the Arab world (and Israel, where she spent her teen years). \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ironically, Davidson’s first job was at a McDonald’s in a Tel Aviv suburb; not necessarily something that is a harbinger of a future in food. That led to jobs at pizzerias, and finally a three-year stint at a bakery at Chanukah time, when they sell \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/04/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot/\">sufganiyot\u003c/a> – jelly-filled donuts.\u003c/p>\n\u003cp>Despite this long-running interest in food, Davidson took awhile to figure out that being a chef was what she was meant to do. She studied art and graphic design in London after serving in the Israeli army. Even after using cupcakes for a design project and spending three months figuring out various ways to decorate them, “I still didn’t understand or put it together that that’s where my heart is,” she said.\u003c/p>\n\u003cp>She moved to Los Angeles, where she had family members. While she helped them manage their juice bar business for a spell, a visit to San Francisco during Pride weekend convinced her that this is where she wanted to live.\u003c/p>\n\u003cp>That was six years ago, where she first took a nanny position working for \u003ca href=\"http://www.foodandwine.com/articles/the-locavore-empire-of-anya-fernald\">Anya Fernald\u003c/a>, CEO of the sustainable meat business \u003ca href=\"http://belcampo.com/\">Belcampo\u003c/a>.\u003c/p>\n\u003cp>While Davidson was mostly taking care of Fernald’s daughter, with Belcampo just getting started, there was a lot of travel and dinner parties involved, and Davidson began cooking for them as well.\u003c/p>\n\u003cp>Later, when she began cooking for a woman with thyroid disease, whose condition dramatically improved with her help, she realized she should take this cooking thing seriously, and enrolled in a 12-week course at \u003ca href=\"https://kitchenonfire.com/\">Kitchen on Fire\u003c/a> to refine the skills she already had.\u003c/p>\n\u003cfigure id=\"attachment_118547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118547\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee4-1920.jpg\" alt=\"Chef Lee Davidson instructs David Tussman on how to make a fatayer.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson instructs David Tussman on how to make a fatayer. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Being able to support this woman’s healing made me wonder how I could turn this into something more,” she said.\u003c/p>\n\u003cp>When asked to describe her cooking style, Davidson had a bit of a hard time. No doubt Israel’s Mediterranean diet has had a big influence, as its emphasis on fresh vegetables is not unlike the Northern California ethos.\u003c/p>\n\u003cp>As for the South African influence, that’s a bit harder to detect.\u003c/p>\n\u003cp>“South Africa doesn’t have a specific palate,” she said. “But there’s such a big influence from the Dutch and Indian food there.”\u003c/p>\n\u003cp>Of course, there’s a lot of Indian influence in London, too, where she also lived.\u003c/p>\n\u003cp>Recently, she also visited Japan and is integrating Japanese flavors into her California-Mediterranean mash-up.\u003c/p>\n\u003cp>Davidson is a popular chef on the \u003ca href=\"https://eatfeastly.com/\">Feastly\u003c/a> platform, and lately has been offering a Shakshuka Brunch Cooking Class, in which diners help make the Shakshuka (Shakshuka is a popular brunch dish in Israel, in which eggs are cooked over a bed of stewed tomatoes cooked with peppers, onions, and spices) but in her version, other vegetables like broccoli and chard are used. (Another popular meal she has done on the platform is called Israeli Food for the Soul.)\u003c/p>\n\u003cp>She also serves homemade pita and seasonal dishes, like an asparagus, avocado and beet salad, and a power tea of her own design, with fresh turmeric root, black pepper, sage, oregano, honey, and mint.\u003c/p>\n\u003cp>Feastly diners love her, giving her over 200 reviews, many of them five stars.\u003c/p>\n\u003cfigure id=\"attachment_118548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118548\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee5-1920.jpg\" alt=\"Chef Lee Davidson.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She allowed us a lot of freedom to ‘make this meal our own,’ and not feel self-conscious if our techniques were right or wrong,’” wrote one, with another saying, “Lee’s energy was contagious.”\u003c/p>\n\u003cp>Davidson maintains that in this era where chefs are often seen as gods, it’s hard for the not-so-experienced home cook to feel competent in the kitchen.\u003c/p>\n\u003cp>She hopes those attending her workshops will come away with more confidence.\u003c/p>\n\u003cp>“I want to push this idea of intuitive mindful cooking and creativity, with not worrying so much about how the food will turn out,” she said.\u003c/p>\n\u003cp>The fact that so many chefs are executing highly technical dishes on television ruins it for the rest of us, she maintains.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“This doesn’t mean that you can’t be a cook, too,” she said. “Robots are coming around the corner, but they won’t be able to be creative and improvise in cooking. Whether it’s being a chef or just cooking for yourself to nourish your body, I want to inspire people.”\u003c/p>\n\n",
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"excerpt": "Chef Lee Davidson lived in South Africa, Israel, and the United Kingdom before choosing the Bay Area as her home. The Oakland-based chef offers classes and team-building exercises on the platform Feastly, and in doing so also hopes to inspire attendees not only with great food but with mindfulness, too.",
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"description": "Chef Lee Davidson lived in South Africa, Israel, and the United Kingdom before choosing the Bay Area as her home. The Oakland-based chef offers classes and team-building exercises on the platform Feastly, and in doing so also hopes to inspire attendees not only with great food but with mindfulness, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_118544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118544\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee1-1920.jpg\" alt=\"Chef Lee Davidson (center) instructs Peter Levitt, executive chef and co-owner of Saul's Deli and Wendy Goodfriend, senior interactive producer and experience architect at KQED, in fatayer-making at a recent Illuminoshi event at Ba-Bite in Oakland.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson (center) instructs Peter Levitt, executive chef and co-owner of Saul's Deli and Wendy Goodfriend, senior interactive producer and experience architect at KQED, in fatayer-making at a recent Illuminoshi event at Ba-Bite in Oakland. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At a recent \u003ca href=\"http://www.sfchronicle.com/recipes/article/Jewish-gathering-of-food-pros-puts-on-a-latke-10806775.php\">Illuminoshi\u003c/a> event in Oakland, Chef Lee Davidson instructed people on the finer points of making a \u003ca href=\"https://en.wikipedia.org/wiki/Fatayer\">fatayer\u003c/a> – a stuffed pastry with spinach and onion filling or potato leek – that’s commonly made in the Arab world. Guests took a spoonful of the filling that she made in advance, and placed it in the middle of a circle of dough, and then pinched the corners together. Finally, they brushed it with egg wash.\u003c/p>\n\u003cp>With so many independent chefs out there, one has to have a particular niche to get noticed. Davidson is continuously refining her niche, as her business evolves.\u003c/p>\n\u003cp>While the chef, whose business is called \u003ca href=\"https://made2gather.com/\">Made2Gather\u003c/a>, began with events where everyone participated; part performance, part team-building exercise, she is still doing that, but now with food as meditation, as well as food as medicine.\u003c/p>\n\u003cp>“I’m a food healer or I’m a curator of food healing spaces, and I really want to start pushing those boundaries,” said Davidson. “There are a lot of cooking classes, and they are healthy and nourishing, but people are not there when they cook a lot of the time. They’re not present.”\u003c/p>\n\u003cfigure id=\"attachment_118545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118545\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee2-1920.jpg\" alt=\"Chef Lee Davidson led a group of people in making this food mandala at Oakland's Eastlake Music Festival.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson led a group of people in making this food mandala at Oakland's Eastlake Music Festival. \u003ccite>(Valerie Beckatova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Davidson believes that cooking can be used as a tool to aid people in their meditation practices, as it “can help you be engaged and use your senses.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Plus, there’s an additional outcome to all of this that acts as an additional motivating force: “You get to eat.”\u003c/p>\n\u003cp>Davidson, 31, of Oakland, believes that her interest in food began when she was young – like in a baby seat young, hanging out in the kitchen – where there was always the “smells of stews and all of this food going around.”\u003c/p>\n\u003cp>Given that Davidson was born in Johannesburg, South Africa, to Israeli immigrants who both worked, she had successive black nannies, who mostly brought her up.\u003c/p>\n\u003cp>With a lot of singing and cooking going on in the kitchen, “I think inevitably I must have absorbed a connection to it,” she said.\u003c/p>\n\u003cp>At 11, her mother took her and her siblings back to Israel, where two out of her four grandparents – her father’s father and her mother’s mother – were amazing cooks.\u003c/p>\n\u003cp>While her mom’s side of the family was more traditional foodwise, her dad’s side was comprised of adventurous eaters, she said, who were always bringing back exotic salami and cheeses from their travels abroad.\u003c/p>\n\u003cfigure id=\"attachment_118546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118546\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee3-1920.jpg\" alt=\"Chef Lee Davidson with a plate of the finished fatayers, a savory pastry commonly served in the Arab world (and Israel, where she spent her teen years.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson with a plate of the finished fatayers, a savory pastry commonly served in the Arab world (and Israel, where she spent her teen years). \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ironically, Davidson’s first job was at a McDonald’s in a Tel Aviv suburb; not necessarily something that is a harbinger of a future in food. That led to jobs at pizzerias, and finally a three-year stint at a bakery at Chanukah time, when they sell \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/04/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot/\">sufganiyot\u003c/a> – jelly-filled donuts.\u003c/p>\n\u003cp>Despite this long-running interest in food, Davidson took awhile to figure out that being a chef was what she was meant to do. She studied art and graphic design in London after serving in the Israeli army. Even after using cupcakes for a design project and spending three months figuring out various ways to decorate them, “I still didn’t understand or put it together that that’s where my heart is,” she said.\u003c/p>\n\u003cp>She moved to Los Angeles, where she had family members. While she helped them manage their juice bar business for a spell, a visit to San Francisco during Pride weekend convinced her that this is where she wanted to live.\u003c/p>\n\u003cp>That was six years ago, where she first took a nanny position working for \u003ca href=\"http://www.foodandwine.com/articles/the-locavore-empire-of-anya-fernald\">Anya Fernald\u003c/a>, CEO of the sustainable meat business \u003ca href=\"http://belcampo.com/\">Belcampo\u003c/a>.\u003c/p>\n\u003cp>While Davidson was mostly taking care of Fernald’s daughter, with Belcampo just getting started, there was a lot of travel and dinner parties involved, and Davidson began cooking for them as well.\u003c/p>\n\u003cp>Later, when she began cooking for a woman with thyroid disease, whose condition dramatically improved with her help, she realized she should take this cooking thing seriously, and enrolled in a 12-week course at \u003ca href=\"https://kitchenonfire.com/\">Kitchen on Fire\u003c/a> to refine the skills she already had.\u003c/p>\n\u003cfigure id=\"attachment_118547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118547\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee4-1920.jpg\" alt=\"Chef Lee Davidson instructs David Tussman on how to make a fatayer.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson instructs David Tussman on how to make a fatayer. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Being able to support this woman’s healing made me wonder how I could turn this into something more,” she said.\u003c/p>\n\u003cp>When asked to describe her cooking style, Davidson had a bit of a hard time. No doubt Israel’s Mediterranean diet has had a big influence, as its emphasis on fresh vegetables is not unlike the Northern California ethos.\u003c/p>\n\u003cp>As for the South African influence, that’s a bit harder to detect.\u003c/p>\n\u003cp>“South Africa doesn’t have a specific palate,” she said. “But there’s such a big influence from the Dutch and Indian food there.”\u003c/p>\n\u003cp>Of course, there’s a lot of Indian influence in London, too, where she also lived.\u003c/p>\n\u003cp>Recently, she also visited Japan and is integrating Japanese flavors into her California-Mediterranean mash-up.\u003c/p>\n\u003cp>Davidson is a popular chef on the \u003ca href=\"https://eatfeastly.com/\">Feastly\u003c/a> platform, and lately has been offering a Shakshuka Brunch Cooking Class, in which diners help make the Shakshuka (Shakshuka is a popular brunch dish in Israel, in which eggs are cooked over a bed of stewed tomatoes cooked with peppers, onions, and spices) but in her version, other vegetables like broccoli and chard are used. (Another popular meal she has done on the platform is called Israeli Food for the Soul.)\u003c/p>\n\u003cp>She also serves homemade pita and seasonal dishes, like an asparagus, avocado and beet salad, and a power tea of her own design, with fresh turmeric root, black pepper, sage, oregano, honey, and mint.\u003c/p>\n\u003cp>Feastly diners love her, giving her over 200 reviews, many of them five stars.\u003c/p>\n\u003cfigure id=\"attachment_118548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118548\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee5-1920.jpg\" alt=\"Chef Lee Davidson.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She allowed us a lot of freedom to ‘make this meal our own,’ and not feel self-conscious if our techniques were right or wrong,’” wrote one, with another saying, “Lee’s energy was contagious.”\u003c/p>\n\u003cp>Davidson maintains that in this era where chefs are often seen as gods, it’s hard for the not-so-experienced home cook to feel competent in the kitchen.\u003c/p>\n\u003cp>She hopes those attending her workshops will come away with more confidence.\u003c/p>\n\u003cp>“I want to push this idea of intuitive mindful cooking and creativity, with not worrying so much about how the food will turn out,” she said.\u003c/p>\n\u003cp>The fact that so many chefs are executing highly technical dishes on television ruins it for the rest of us, she maintains.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“This doesn’t mean that you can’t be a cook, too,” she said. “Robots are coming around the corner, but they won’t be able to be creative and improvise in cooking. Whether it’s being a chef or just cooking for yourself to nourish your body, I want to inspire people.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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