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"disqusTitle": "Catahoula’s Kaffeegarten: \"High-End Coffee at a Moderate Price\" Opening in Berkeley's SoFo",
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"content": "\u003cfigure id=\"attachment_87698\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/catahoula.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/catahoula.jpg\" alt=\"Catahoula is working on its new West Berkeley location. Photo: Catahoula\" width=\"720\" height=\"480\" class=\"size-full wp-image-87698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula is working on its new West Berkeley location. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/emilie/\" target=\"_blank\">Emilie Raguso\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/09/16/catahoula-kaffeegarten-hits-west-berkeley/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (9/16/14)\u003c/p>\n\u003cp>Coffee lovers rejoice: The old Sketch soft serve spot on \u003ca href=\"http://www.berkeleyside.com/tag/fourth-street-berkeley/\" target=\"_blank\">Berkeley’s Fourth Street\u003c/a> is now \u003ca href=\"http://www.catahoulacoffee.com/catahoula-coffees-kaffeegarten-opens-saturday/\" target=\"_blank\">Catahoula’s Kaffeegarten\u003c/a>.\u003c/p>\n\u003cp>The Richmond-based artisanal roaster is all about “high-end coffee at a moderate price,” but takes its \u003ca href=\"http://www.catahoulacoffee.com/about-us/\" target=\"_blank\">mission further\u003c/a>: “We are about bringing people together and community. Not the ‘Third Community’ liquid culture of Starbucks, but an authentically local flavor where people from all walks of life...gather.”\u003c/p>\n\u003cp>Timber Manhart runs the business, and sells signature blends as well as single origin beans. He describes Catahoula as a “no char zone,” meaning roasts meant to draw out flavor are king.\u003c/p>\n\u003cp>The coffee shop opened Saturday at 2080 Fourth St., in the \u003ca href=\"http://www.berkeleyside.com/tag/fourth-u/\" target=\"_blank\">Fourth & U complex\u003c/a>, south of University Avenue. (\u003ca href=\"http://www.berkeleyside.com/2014/07/01/berkeleys-soft-scoop-spot-sketch-to-close-for-good/\" target=\"_blank\">Sketch closed its location there in July\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_87699\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/signage.jpg\" alt=\"Catahoula is working on its new West Berkeley location. Photo: Catahoula\" width=\"720\" height=\"540\" class=\"size-full wp-image-87699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula is working on its new West Berkeley location. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Manhart, a 50-year-old Richmond resident, said Monday he’s been wanting to open a second location for some time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We kind of walked down the path, but it wasn’t a good fit, or it didn’t have the right feel,” he said.\u003c/p>\n\u003cp>He wrote on his shop’s blog that he has “been down this road so many times, but nothing panned out due to a variety of factors; not being the right space, greedy landlords and/or just not the right community-centric feel of Catahoula’s business model.”\u003c/p>\n\u003cp>He said the West Berkeley neighborhood, which some have dubbed SoFo — meaning Fourth Street south of University — has a “nice combination of everything”: a community-centric feeling and good street traffic.\u003c/p>\n\u003cp>“I see people walking, running, cycling all over the place,” he said. “It’s a little bit off the beaten track.… This is the local side [of Fourth].”\u003c/p>\n\u003cp>He said he knew of the space previously and had always “coveted” it. When he found out it was available, he jumped at the opportunity.\u003c/p>\n\u003cfigure id=\"attachment_87701\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart.jpg\" alt=\"Catahoula owner Timber Manhart, with his coffee roaster in Richmond. Photo: Catahoula\" width=\"720\" height=\"540\" class=\"size-full wp-image-87701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula owner Timber Manhart, with his coffee roaster in Richmond. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Manhart said the new space has a big kitchen, which he’s hoping to use, in part, as an incubator for other businesses looking for space. But he also says he plans to “stick to our core, what we’ve done and what we know.”\u003c/p>\n\u003cp>He described that as “basically coffee and pastries right now” — at prices that won’t break the bank for customers — but said he’d love to expand the food offerings further in the future depending on local demand.\u003c/p>\n\u003cp>Manhart said he takes most of his coffee roasts to the \u003ca href=\"http://www.sweetmarias.com/library/content/using-sight-determine-degree-roast\" target=\"_blank\">“Full City” level\u003c/a>.\u003c/p>\n\u003cp>“It’s not so light you don’t taste the origin, but not so dark you can’t taste the roast,” he said.\u003c/p>\n\u003cp>One of his most popular offerings is the Lola blend. He said it’s a brighter espresso that “lingers” and also makes a great drip coffee.\u003c/p>\n\u003cp>You won’t find pour-over options at the Kaffeegarten; Manhart said he’s sensitive to the needs of customers who need to grab a cup and get out the door.\u003c/p>\n\u003cfigure id=\"attachment_87700\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart-bus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart-bus.jpg\" alt=\"Catahoula owner Timber Manhart. Photo: Catahoula\" width=\"720\" height=\"720\" class=\"size-full wp-image-87700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula owner Timber Manhart. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Catahoula — named after the owner’s favorite dog breed, according to the company website — opened first, in 2007, at 12472 San Pablo Ave. “Minimum hours” at the Berkeley location in September are listed as 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>In an announcement on his blog, Manhart says he’s decided to “announce (possibly) the World’s First Kaffeegarten.”\u003c/p>\n\u003cp>According to Manhart, the new location will be similar to the original shop in Richmond: “We hope to provide a localized, friendly, albeit quirky at times, café. Our goal is to serve a great quality product without all the fussiness. Good value, fun atmosphere & local flavor.”\u003c/p>\n\u003cp>As far as community events, he said Monday he hopes to hold “customer appreciation days” in \u003ca href=\"http://www.berkeleyside.com/tag/sofo/\" target=\"_blank\">SoFo\u003c/a> where people can come and get a free cup of coffee, and also wants to bring in outside vendors selling offerings like honey or pastries. Visitors might also, at some point, see a petting zoo outside.\u003c/p>\n\u003cp>“I’d like to look out on the patio and see an alpaca, and a bunch of kids running around,” he said.\u003c/p>\n\u003cp>The official opening on Fourth is slated for October, and he promises it will come more quickly than did his Richmond shop, which took three years to build out.\u003c/p>\n\u003cp>He said the West Berkeley location is, however, already fully functional, “if you don’t mind a little construction dust.”\u003c/p>\n\u003cp>“The machines are working,” he said. “We’re just trying to dial in the space to make it our own.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Read more about Catahoula at \u003ca href=\"http://www.catahoulacoffee.com/\" target=\"_blank\">catahoulacoffee.com\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Catahoula-Coffee-Co/119972664686675?fref=photo\" target=\"_blank\">connect with the business on Facebook\u003c/a>. This post was updated shortly after publication with additional information.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We kind of walked down the path, but it wasn’t a good fit, or it didn’t have the right feel,” he said.\u003c/p>\n\u003cp>He wrote on his shop’s blog that he has “been down this road so many times, but nothing panned out due to a variety of factors; not being the right space, greedy landlords and/or just not the right community-centric feel of Catahoula’s business model.”\u003c/p>\n\u003cp>He said the West Berkeley neighborhood, which some have dubbed SoFo — meaning Fourth Street south of University — has a “nice combination of everything”: a community-centric feeling and good street traffic.\u003c/p>\n\u003cp>“I see people walking, running, cycling all over the place,” he said. “It’s a little bit off the beaten track.… This is the local side [of Fourth].”\u003c/p>\n\u003cp>He said he knew of the space previously and had always “coveted” it. When he found out it was available, he jumped at the opportunity.\u003c/p>\n\u003cfigure id=\"attachment_87701\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart.jpg\" alt=\"Catahoula owner Timber Manhart, with his coffee roaster in Richmond. Photo: Catahoula\" width=\"720\" height=\"540\" class=\"size-full wp-image-87701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula owner Timber Manhart, with his coffee roaster in Richmond. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Manhart said the new space has a big kitchen, which he’s hoping to use, in part, as an incubator for other businesses looking for space. But he also says he plans to “stick to our core, what we’ve done and what we know.”\u003c/p>\n\u003cp>He described that as “basically coffee and pastries right now” — at prices that won’t break the bank for customers — but said he’d love to expand the food offerings further in the future depending on local demand.\u003c/p>\n\u003cp>Manhart said he takes most of his coffee roasts to the \u003ca href=\"http://www.sweetmarias.com/library/content/using-sight-determine-degree-roast\" target=\"_blank\">“Full City” level\u003c/a>.\u003c/p>\n\u003cp>“It’s not so light you don’t taste the origin, but not so dark you can’t taste the roast,” he said.\u003c/p>\n\u003cp>One of his most popular offerings is the Lola blend. He said it’s a brighter espresso that “lingers” and also makes a great drip coffee.\u003c/p>\n\u003cp>You won’t find pour-over options at the Kaffeegarten; Manhart said he’s sensitive to the needs of customers who need to grab a cup and get out the door.\u003c/p>\n\u003cfigure id=\"attachment_87700\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart-bus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart-bus.jpg\" alt=\"Catahoula owner Timber Manhart. Photo: Catahoula\" width=\"720\" height=\"720\" class=\"size-full wp-image-87700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula owner Timber Manhart. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Catahoula — named after the owner’s favorite dog breed, according to the company website — opened first, in 2007, at 12472 San Pablo Ave. “Minimum hours” at the Berkeley location in September are listed as 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>In an announcement on his blog, Manhart says he’s decided to “announce (possibly) the World’s First Kaffeegarten.”\u003c/p>\n\u003cp>According to Manhart, the new location will be similar to the original shop in Richmond: “We hope to provide a localized, friendly, albeit quirky at times, café. Our goal is to serve a great quality product without all the fussiness. Good value, fun atmosphere & local flavor.”\u003c/p>\n\u003cp>As far as community events, he said Monday he hopes to hold “customer appreciation days” in \u003ca href=\"http://www.berkeleyside.com/tag/sofo/\" target=\"_blank\">SoFo\u003c/a> where people can come and get a free cup of coffee, and also wants to bring in outside vendors selling offerings like honey or pastries. Visitors might also, at some point, see a petting zoo outside.\u003c/p>\n\u003cp>“I’d like to look out on the patio and see an alpaca, and a bunch of kids running around,” he said.\u003c/p>\n\u003cp>The official opening on Fourth is slated for October, and he promises it will come more quickly than did his Richmond shop, which took three years to build out.\u003c/p>\n\u003cp>He said the West Berkeley location is, however, already fully functional, “if you don’t mind a little construction dust.”\u003c/p>\n\u003cp>“The machines are working,” he said. “We’re just trying to dial in the space to make it our own.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Read more about Catahoula at \u003ca href=\"http://www.catahoulacoffee.com/\" target=\"_blank\">catahoulacoffee.com\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Catahoula-Coffee-Co/119972664686675?fref=photo\" target=\"_blank\">connect with the business on Facebook\u003c/a>. This post was updated shortly after publication with additional information.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Stacy Tang’s MBA from Cornell led her to work in the tech industry for a time. But her husband, Willy Wang (also in tech), convinced her that her passion resided elsewhere, namely in the restaurant business. They’ve recently opened Taiwan Bento in uptown Oakland, where the focus is on bento-style Taiwanese food that Tang has updated from her family’s traditional recipes.\u003c/p>\n\u003cfigure id=\"attachment_87599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\" alt=\"Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I relaxed with sweetened winter melon and ginger tea (served cold, no caffeine) while our order was being prepared. Everyone in the place seemed to be on a quick break in the middle of a busy day, and this is exactly the kind of customer the restaurant wants to attract. Each bento is made to order, but comes out of the kitchen in only a few minutes.\u003c/p>\n\u003cfigure id=\"attachment_87598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\" alt=\"The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The menu, which is written on a chalkboard just inside the entrance, is small, contains only five bento options, and a few side add-ons.\u003c/p>\n\u003cp>We settled on the braised pork and the ma-po tofu, both served in bowls (rather than boxes) to keep the sauce safely in.\u003c/p>\n\u003cfigure id=\"attachment_87600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\" alt=\"Braised pork bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised pork bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The pork, ground and wok-braised, was redolent of five spice, topped with cilantro, and served with a cabbage, carrot, and edamame mixture with a slice of pickled daikon and a hard-boiled egg cooked in tea leaves. The soft tofu had the same presentation, with the addition of a few chiles and cooked green onions. Both were served on top of rice, and both were generous portions for about nine bucks each.\u003c/p>\n\u003cfigure id=\"attachment_87601\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\" alt=\"Ma-po tofu bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ma-po tofu bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>For an extra $1-$2, you can add extra meat, tofu, rice, or veggies, or a soft-boiled egg instead of the tea-leaf version.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tang circulated with a sample of her beef noodle soup, a hearty braise of beef in a rich, slightly spicy broth with wide noodles, perhaps the most classic dish on the menu, and one that I’d happily order on a return visit.\u003c/p>\n\u003cp>Tang told us that her hope was to make Taiwanese food more desirable to Bay Area diners by slightly reducing the fat content and using local meats and vegetables, as much as possible.\u003c/p>\n\u003cp>Music is foregrounded here, controlled by diners who’ve installed the \u003ca href=\"https://rockbot.com/venues/taiwan-bento\" target=\"_blank\">Rockbot\u003c/a> app, which will lend itself nicely to the space’s eventual evening vibe.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"taiwanbento.us\" target=\"_blank\">\u003cstrong>Taiwan Bento\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/rlaEDE\" target=\"_blank\">[Map]\u003c/a>\u003cbr>\n412 22nd Street\u003cbr>\nOakland, CA 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-250-9858\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday, 11am-2:30pm; closed Saturday-Sunday (Lunch service only now but plan to serve dinner in the near future)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (Entrees $10 and under)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/taiwanbento\" target=\"_blank\">Taiwan Bento\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TaiwanBento\" target=\"_blank\">@TaiwanBento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87597\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\" alt=\"The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon. Photo: Kim Westerman\" width=\"400\" class=\"size-full wp-image-87597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon.\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Stacy Tang’s MBA from Cornell led her to work in the tech industry for a time. But her husband, Willy Wang (also in tech), convinced her that her passion resided elsewhere, namely in the restaurant business. They’ve recently opened Taiwan Bento in uptown Oakland, where the focus is on bento-style Taiwanese food that Tang has updated from her family’s traditional recipes.\u003c/p>\n\u003cfigure id=\"attachment_87599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\" alt=\"Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I relaxed with sweetened winter melon and ginger tea (served cold, no caffeine) while our order was being prepared. Everyone in the place seemed to be on a quick break in the middle of a busy day, and this is exactly the kind of customer the restaurant wants to attract. Each bento is made to order, but comes out of the kitchen in only a few minutes.\u003c/p>\n\u003cfigure id=\"attachment_87598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\" alt=\"The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The menu, which is written on a chalkboard just inside the entrance, is small, contains only five bento options, and a few side add-ons.\u003c/p>\n\u003cp>We settled on the braised pork and the ma-po tofu, both served in bowls (rather than boxes) to keep the sauce safely in.\u003c/p>\n\u003cfigure id=\"attachment_87600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\" alt=\"Braised pork bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised pork bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The pork, ground and wok-braised, was redolent of five spice, topped with cilantro, and served with a cabbage, carrot, and edamame mixture with a slice of pickled daikon and a hard-boiled egg cooked in tea leaves. The soft tofu had the same presentation, with the addition of a few chiles and cooked green onions. Both were served on top of rice, and both were generous portions for about nine bucks each.\u003c/p>\n\u003cfigure id=\"attachment_87601\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\" alt=\"Ma-po tofu bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ma-po tofu bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>For an extra $1-$2, you can add extra meat, tofu, rice, or veggies, or a soft-boiled egg instead of the tea-leaf version.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tang circulated with a sample of her beef noodle soup, a hearty braise of beef in a rich, slightly spicy broth with wide noodles, perhaps the most classic dish on the menu, and one that I’d happily order on a return visit.\u003c/p>\n\u003cp>Tang told us that her hope was to make Taiwanese food more desirable to Bay Area diners by slightly reducing the fat content and using local meats and vegetables, as much as possible.\u003c/p>\n\u003cp>Music is foregrounded here, controlled by diners who’ve installed the \u003ca href=\"https://rockbot.com/venues/taiwan-bento\" target=\"_blank\">Rockbot\u003c/a> app, which will lend itself nicely to the space’s eventual evening vibe.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"taiwanbento.us\" target=\"_blank\">\u003cstrong>Taiwan Bento\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/rlaEDE\" target=\"_blank\">[Map]\u003c/a>\u003cbr>\n412 22nd Street\u003cbr>\nOakland, CA 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-250-9858\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday, 11am-2:30pm; closed Saturday-Sunday (Lunch service only now but plan to serve dinner in the near future)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (Entrees $10 and under)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/taiwanbento\" target=\"_blank\">Taiwan Bento\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TaiwanBento\" target=\"_blank\">@TaiwanBento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87597\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\" alt=\"The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon. Photo: Kim Westerman\" width=\"400\" class=\"size-full wp-image-87597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What's New at Oakland's Eat Real Festival, Happening September 19-21",
"title": "What's New at Oakland's Eat Real Festival, Happening September 19-21",
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"content": "\u003cfigure id=\"attachment_87520\" class=\"wp-caption aligncenter\" style=\"max-width: 636px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\" alt=\"Eat Real bread made by Mike the Bejk. Photo courtesy of Eat Real Festival.\" width=\"636\" height=\"394\" class=\"size-full wp-image-87520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real bread made by \u003ca href=\"http://www.thebejkr.com/\" target=\"_blank\">Mike the Bejk\u003c/a>. Photo courtesy of Eat Real Festival.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s popular \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is changing things up this year to bring more attention back to the organization it supports, the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, with its mission of business education for aspiring food professionals.\u003c/p>\n\u003cp>“Many people who attend the Eat Real Festival don’t know what the Food Craft Institute is,” said Ally DeArman, marketing director for both the Institute and the festival.\u003c/p>\n\u003cp>Eat Real, now in its sixth year, brings together a curated selection of food vendors that all follow the same values of local sourcing and sustainable eating. The values are important, said DeArman, because the reason for the festival has always been to fund the non-profit Food Craft Institute, which educates people with a passion for food in food craft and business skills so they can start their own ventures.\u003c/p>\n\u003cp>That’s why this year, instead of a crowd of food vendors the festival is now divided into separate areas, covering fermentation, urban farming, grains and milling, sweets, meats and butchery, and preserves and sauces. This backs up the basic principles of the Food Craft Institute, which offers classes like the “business of butchery” or “coffee roasting and retail,” as well as the less enticing “business intensive,” to aspiring food businesses.\u003c/p>\n\u003cp>“We really wanted to make a point this year,” said DeArman.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s also one new area that the festival organizers are expecting to be a big hit – the craft drinks and DIY cocktail area they’re calling “Drink Real,” where people can learn about everything from homebrew to coffee cupping, taste craft spirits and, of course, learn how to mix their own drinks.\u003c/p>\n\u003cfigure id=\"attachment_87521\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\" alt=\"Craft Beer at Eat Real Festival. Photo: Phillip Yip\" width=\"500\" class=\"size-full wp-image-87521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft Beer at Eat Real Festival. Photo: Phillip Yip\u003c/figcaption>\u003c/figure>\n\u003cp>That’s a crucial expansion for Eat Real, which makes most of its money from beverages. Vendors also pay a small fee plus 10 percent of their revenue accrued at the festival, according to DeArman.*\u003c/p>\n\u003cfigure id=\"attachment_87532\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the reorganization, there will also be some new elements at the festival, including a revamp of the intensely \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/27/2012-eat-real-festival-day-3-highlights/\" target=\"_blank\">popular butchery contest\u003c/a>, an oyster shuck-off with Oakland’s \u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">Jack's Oyster Bar\u003c/a>, and a twist on the sauerkraut experience with a communal kimchi-making led by \u003ca href=\"http://happygirlkitchen.com/\" target=\"_blank\">Happy Girl Kitchen\u003c/a> and \u003ca href=\"http://farmhouseculture.com/\" target=\"_blank\">Farmhouse Culture\u003c/a> on Saturday at 3pm.\u003c/p>\n\u003cp>“Kimchi, to me, has always been a more extreme version of sauerkraut,” said Happy Girl Kitchen’s Todd Champagne.\u003c/p>\n\u003cp>Also new this year is the “Bloody Brunch,” a series of events and tastings on Saturday morning. It’s something festival organizers conceived of to tie in with California ranch \u003ca href=\"http://llanoseco.com\" target=\"_blank\">Llano Seco\u003c/a>’s second time at the festival promoting something they call “Offal Wonderful,” a way to encourage nose-to-tail eating. With Llano Seco declaring 2014 “The Year of Blood,” Eat Real organizers decided to jump in with a series of programs from 11:30am on topics that range from Bloody Marys to blood orange biscuits to blood sausages.\u003c/p>\n\u003cp>Another new interactive event will take place in the popular “kid zone.”\u003c/p>\n\u003cfigure id=\"attachment_87539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\" alt=\"Kids painting at Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kids painting at Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprout Cooking Club\u003c/a> is a non-profit that brings kids into commercial kitchens to learn under real chefs. It also has an apprenticeship program where disadvantaged youth can learn skills that can help them get food industry jobs. A regular guest at the festival, Sprouts is abandoning last year’s cook-off for a more interactive approach.\u003c/p>\n\u003cp>“We wanted to change things up,” said Sprouts founder and director Karen Rogers.\u003c/p>\n\u003cp>On Saturday from 12:30pm to 2:30pm, Sprouts kids will be bringing blenders to the festival and teaming up with children in the audience to create healthy smoothies on request. Rogers said that meant changing something that was about demonstrating to something more personal.\u003c/p>\n\u003cp>“We really want to emphasize the service part of it,” Rogers said.\u003c/p>\n\u003cp>Sprouts, like every vendor at the festival, is concerned with eating locally and instilling in eaters a more direct connection to their food. In fact, some amount of sustainable or organic ingredient use is required for the vendors selected for Eat Real. But all of that good food comes at a price.\u003c/p>\n\u003cp>One other change to this year’s festival might be less popular. Last year’s $5 cap on food plates has been raised to $8 -- a reflection, festival organizers say, of the cost of the local and high-quality ingredients that make the food vendors so popular.\u003c/p>\n\u003cp>“As prices rise, we have to support them,” DeArman said.\u003c/p>\n\u003cp>Founded in 2011, the Food Craft Institute is located by the Oakland waterfront and was founded by slow food star Anya Fernald of \u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">Belcampo Meat Co.\u003c/a> It runs its multi-week courses about once a month and offers financial aid.\u003c/p>\n\u003cp>“It was just gratifying to me to pass along some of my experiences,” said Champagne, who taught a pickling class there.\u003c/p>\n\u003cp>The Eat Real Festival started in 2009 and quickly became one of the destination food events in the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_87547\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\" alt=\"Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-87547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the seven food specialty areas where people can buy treats to eat right away or take home, Eat Real Fest has three stages with continual programming, including the high-profile Oakland chef night, a lesson on how to bake a bagel and a talk on sardines.\u003c/p>\n\u003cp>There’s also music, the kid zone and many pop-ups and appearances by people who’ve gone through the Food Craft Institute courses.\u003c/p>\n\u003cp>Unlike many food fairs, entry is free and festival organizers expect over 150,000 attendees, which does mean crowds. But for those that want a little quieter scene, DeArman has a tip -- come on the first day. This year an almost complete line-up of vendors will be on site from 1pm, so it’s a way to both beat the lines and make sure you get some of the hottest food items.\u003c/p>\n\u003cp>“Friday’s definitely the day,” DeArman said.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">\u003cstrong>Eat Real Festival\u003c/strong>\u003c/a>\u003cbr>\nJack London Square, Oakland, CA (65 Webster St.) \u003ca href=\"https://www.google.com/maps/place/65+Webster+St,+Oakland,+CA+94607/@37.7944475,-122.2743749,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80c8e4eba6cf:0x40b7c4181f08e4\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>September 19-21\u003c/strong>\u003cbr>\nFriday: 1pm-9pm\u003cbr>\nSaturday: 10:30am-9pm\u003cbr>\nSunday: 10:30am-5pm\u003cbr>\n\u003ca href=\"http://eatrealfest.com/wp-content/uploads/2014/09/ERF_2014_SCHEDULE.pdf\" target=\"_blank\">\u003cstrong>Schedule of events\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>*Correction made: originally stated that vendors did not pay a percentage of profits to organizers but vendors do pay 10 percent of profits to Eat Real Festival.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Oakland's annual Eat Real Festival is happening September 19-21 in Jack London Square. The festival has been reorganized to reflect the mission of the Food Craft Institute and has some new highlights like communal kimchi-making, an oyster shuck-off and \"Drink Real.\"",
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"description": "Oakland's annual Eat Real Festival is happening September 19-21 in Jack London Square. The festival has been reorganized to reflect the mission of the Food Craft Institute and has some new highlights like communal kimchi-making, an oyster shuck-off and "Drink Real."",
"title": "What's New at Oakland's Eat Real Festival, Happening September 19-21 | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87520\" class=\"wp-caption aligncenter\" style=\"max-width: 636px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\" alt=\"Eat Real bread made by Mike the Bejk. Photo courtesy of Eat Real Festival.\" width=\"636\" height=\"394\" class=\"size-full wp-image-87520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real bread made by \u003ca href=\"http://www.thebejkr.com/\" target=\"_blank\">Mike the Bejk\u003c/a>. Photo courtesy of Eat Real Festival.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s popular \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is changing things up this year to bring more attention back to the organization it supports, the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, with its mission of business education for aspiring food professionals.\u003c/p>\n\u003cp>“Many people who attend the Eat Real Festival don’t know what the Food Craft Institute is,” said Ally DeArman, marketing director for both the Institute and the festival.\u003c/p>\n\u003cp>Eat Real, now in its sixth year, brings together a curated selection of food vendors that all follow the same values of local sourcing and sustainable eating. The values are important, said DeArman, because the reason for the festival has always been to fund the non-profit Food Craft Institute, which educates people with a passion for food in food craft and business skills so they can start their own ventures.\u003c/p>\n\u003cp>That’s why this year, instead of a crowd of food vendors the festival is now divided into separate areas, covering fermentation, urban farming, grains and milling, sweets, meats and butchery, and preserves and sauces. This backs up the basic principles of the Food Craft Institute, which offers classes like the “business of butchery” or “coffee roasting and retail,” as well as the less enticing “business intensive,” to aspiring food businesses.\u003c/p>\n\u003cp>“We really wanted to make a point this year,” said DeArman.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s also one new area that the festival organizers are expecting to be a big hit – the craft drinks and DIY cocktail area they’re calling “Drink Real,” where people can learn about everything from homebrew to coffee cupping, taste craft spirits and, of course, learn how to mix their own drinks.\u003c/p>\n\u003cfigure id=\"attachment_87521\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\" alt=\"Craft Beer at Eat Real Festival. Photo: Phillip Yip\" width=\"500\" class=\"size-full wp-image-87521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft Beer at Eat Real Festival. Photo: Phillip Yip\u003c/figcaption>\u003c/figure>\n\u003cp>That’s a crucial expansion for Eat Real, which makes most of its money from beverages. Vendors also pay a small fee plus 10 percent of their revenue accrued at the festival, according to DeArman.*\u003c/p>\n\u003cfigure id=\"attachment_87532\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the reorganization, there will also be some new elements at the festival, including a revamp of the intensely \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/27/2012-eat-real-festival-day-3-highlights/\" target=\"_blank\">popular butchery contest\u003c/a>, an oyster shuck-off with Oakland’s \u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">Jack's Oyster Bar\u003c/a>, and a twist on the sauerkraut experience with a communal kimchi-making led by \u003ca href=\"http://happygirlkitchen.com/\" target=\"_blank\">Happy Girl Kitchen\u003c/a> and \u003ca href=\"http://farmhouseculture.com/\" target=\"_blank\">Farmhouse Culture\u003c/a> on Saturday at 3pm.\u003c/p>\n\u003cp>“Kimchi, to me, has always been a more extreme version of sauerkraut,” said Happy Girl Kitchen’s Todd Champagne.\u003c/p>\n\u003cp>Also new this year is the “Bloody Brunch,” a series of events and tastings on Saturday morning. It’s something festival organizers conceived of to tie in with California ranch \u003ca href=\"http://llanoseco.com\" target=\"_blank\">Llano Seco\u003c/a>’s second time at the festival promoting something they call “Offal Wonderful,” a way to encourage nose-to-tail eating. With Llano Seco declaring 2014 “The Year of Blood,” Eat Real organizers decided to jump in with a series of programs from 11:30am on topics that range from Bloody Marys to blood orange biscuits to blood sausages.\u003c/p>\n\u003cp>Another new interactive event will take place in the popular “kid zone.”\u003c/p>\n\u003cfigure id=\"attachment_87539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\" alt=\"Kids painting at Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kids painting at Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprout Cooking Club\u003c/a> is a non-profit that brings kids into commercial kitchens to learn under real chefs. It also has an apprenticeship program where disadvantaged youth can learn skills that can help them get food industry jobs. A regular guest at the festival, Sprouts is abandoning last year’s cook-off for a more interactive approach.\u003c/p>\n\u003cp>“We wanted to change things up,” said Sprouts founder and director Karen Rogers.\u003c/p>\n\u003cp>On Saturday from 12:30pm to 2:30pm, Sprouts kids will be bringing blenders to the festival and teaming up with children in the audience to create healthy smoothies on request. Rogers said that meant changing something that was about demonstrating to something more personal.\u003c/p>\n\u003cp>“We really want to emphasize the service part of it,” Rogers said.\u003c/p>\n\u003cp>Sprouts, like every vendor at the festival, is concerned with eating locally and instilling in eaters a more direct connection to their food. In fact, some amount of sustainable or organic ingredient use is required for the vendors selected for Eat Real. But all of that good food comes at a price.\u003c/p>\n\u003cp>One other change to this year’s festival might be less popular. Last year’s $5 cap on food plates has been raised to $8 -- a reflection, festival organizers say, of the cost of the local and high-quality ingredients that make the food vendors so popular.\u003c/p>\n\u003cp>“As prices rise, we have to support them,” DeArman said.\u003c/p>\n\u003cp>Founded in 2011, the Food Craft Institute is located by the Oakland waterfront and was founded by slow food star Anya Fernald of \u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">Belcampo Meat Co.\u003c/a> It runs its multi-week courses about once a month and offers financial aid.\u003c/p>\n\u003cp>“It was just gratifying to me to pass along some of my experiences,” said Champagne, who taught a pickling class there.\u003c/p>\n\u003cp>The Eat Real Festival started in 2009 and quickly became one of the destination food events in the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_87547\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\" alt=\"Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-87547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the seven food specialty areas where people can buy treats to eat right away or take home, Eat Real Fest has three stages with continual programming, including the high-profile Oakland chef night, a lesson on how to bake a bagel and a talk on sardines.\u003c/p>\n\u003cp>There’s also music, the kid zone and many pop-ups and appearances by people who’ve gone through the Food Craft Institute courses.\u003c/p>\n\u003cp>Unlike many food fairs, entry is free and festival organizers expect over 150,000 attendees, which does mean crowds. But for those that want a little quieter scene, DeArman has a tip -- come on the first day. This year an almost complete line-up of vendors will be on site from 1pm, so it’s a way to both beat the lines and make sure you get some of the hottest food items.\u003c/p>\n\u003cp>“Friday’s definitely the day,” DeArman said.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">\u003cstrong>Eat Real Festival\u003c/strong>\u003c/a>\u003cbr>\nJack London Square, Oakland, CA (65 Webster St.) \u003ca href=\"https://www.google.com/maps/place/65+Webster+St,+Oakland,+CA+94607/@37.7944475,-122.2743749,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80c8e4eba6cf:0x40b7c4181f08e4\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>September 19-21\u003c/strong>\u003cbr>\nFriday: 1pm-9pm\u003cbr>\nSaturday: 10:30am-9pm\u003cbr>\nSunday: 10:30am-5pm\u003cbr>\n\u003ca href=\"http://eatrealfest.com/wp-content/uploads/2014/09/ERF_2014_SCHEDULE.pdf\" target=\"_blank\">\u003cstrong>Schedule of events\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Newcomers Enhance Bay Area's Small Kosher Dining Scene",
"title": "Newcomers Enhance Bay Area's Small Kosher Dining Scene",
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"content": "\u003cfigure id=\"attachment_87181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kosher-popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kosher-popup.jpg\" alt=\"Guests at a recent kosher pop-up in San Francisco. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at the “Haimish Wandering Kitchen” kosher pop-up in San Francisco. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is widely considered one of the best dining destinations in the country, if not the world. That is, unless you keep kosher.\u003c/p>\n\u003cp>If you observe the \u003ca href=\"http://www.jewfaq.org/kashrut.htm\" target=\"_blank\">Jewish dietary laws\u003c/a>-- meaning the meat must be slaughtered according to Jewish law, and dairy and meat cannot be served in the same dish, and pork and shellfish are forbidden-- it’s another story. Many Jewish tourists – and new Bay Area residents alike-- are flummoxed to learn that there are only four actual kosher restaurants in the entire Bay Area, three of them Israeli-style meat, and one of them Chinese vegan, and even this is up for debate.\u003c/p>\n\u003cp>While Jewish delis exist-- \u003ca href=\"http://www.bonappetit.com/test-kitchen/ingredients/article/the-best-new-jewish-delis-in-america\" target=\"_blank\">some of them earning high praise\u003c/a>-- none of them are kosher.\u003c/p>\n\u003cp>“We inherited a deli that was created by an expat New Yorker community,” said Peter Levitt, executive chef and co-owner of \u003ca href=\"http://saulsdeli.com/\" target=\"_blank\">Saul’s Deli\u003c/a> in Berkeley, which despite its long history-- it became Saul’s in 1986, but was a Jewish deli since the 1950s-- serves house-made pastrami from local, sustainably-raised meat and smoked fish shipped in from Brooklyn. “What they wanted was what they left behind in New York and its suburban environs. Most were nostalgic for the food, but not the kosher life that they or their ancestors had already walked away from.”\u003c/p>\n\u003cp>For many years, in San Francisco, \u003ca href=\"http://adka.org/sabra/#.U_ZyEcVdV8E\" target=\"_blank\">Sabra Grill\u003c/a>, a kosher meat restaurant, has been the only game in town. \u003ca href=\"http://www.shangrilavgrest.com/\" target=\"_blank\">Shangri-La Vegetarian\u003c/a> restaurant in the Outer Sunset is often listed in kosher directories, but despite its kosher seal of approval, many observant Jews won’t eat there. In 2010, \u003ca href=\"https://www.facebook.com/ambafalafel\" target=\"_blank\">Amba\u003c/a> opened in the Montclair section of Oakland. At first a vegetarian, dairy eatery, but a few months ago, it transitioned to a meat restaurant. And almost two years ago, the \u003ca href=\"http://jerusalemgrillbar.com/\" target=\"_blank\">Jerusalem Grill & Bar\u003c/a> opened in Campbell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It’s easy for me to complain because I don’t run a restaurant, and I’m very happy they’re there, but there’s very little choice,” said David Carasso, an Orthodox Jew who lives in San Rafael. “If I want French food, I have to make it. If I want Indian food, I have to make it.”\u003c/p>\n\u003cp>He also noted that for most families, eating in a kosher restaurant is prohibitively expensive. Kosher observance has its different levels, though, and some Jews who identify with the \u003ca href=\"http://www.uscj.org/\" target=\"_blank\">Conservative movement\u003c/a>, say, will keep a kosher kitchen at home, and are willing to eat in non-kosher restaurants, but only a vegetarian or fish dish.\u003c/p>\n\u003cp>Carasso does not fall into that category, however, he either patronizes kosher restaurants, or does not go out at all. “Yes, it’s frustrating,” he said. “There have been times that a friend and I have driven to L.A. just to go to five or six restaurants; we’ll eat a hamburger at one, ribs at another, onion rings at another, and then drive back up in the same day.”\u003c/p>\n\u003cp>Rabbi Ben-Tzion Welton, chief executive officer of the \u003ca href=\"http://www.sunrisekosher.org/\" target=\"_blank\">Vaad Hakashrus of Northern California\u003c/a>, which supervises the three kosher meat restaurants, estimates that only six percent of the Bay Area’s Jews are observant. “And there are no real Jewish neighborhoods anymore,” he said. “The Jewish community is so spread out.”\u003c/p>\n\u003cp>He continued, “The Israeli food is good, but people want more than that.”\u003c/p>\n\u003cp>In the past few years, a few entrepreneurial types have stepped in to expand the existing options. Not with brick-and-mortar establishments, but with delivery service and small-scale catering and pop-up dinners, looking to appeal to those kosher diners who are looking for something beyond the usual falafel and shwarma.\u003c/p>\n\u003cfigure id=\"attachment_87134\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/yitz1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/yitz1000.jpg\" alt=\"Chef Isaac Bernstein explains a dish on his tasting menu at the Haimish Wandering Kitchen kosher pop-up recently. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87134\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Isaac Bernstein explains a dish on his tasting menu at the Haimish Wandering Kitchen kosher pop-up recently. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>At the “Haimish (Yiddish for friendly, or homey) Wandering Kitchen” which took place at San Francisco’s School of Digital Filmmaking recently, about 30 diners were treated to a 10-course tasting menu (disclosure: I was a guest) by Oakland-based Chef Isaac Bernstein of \u003ca href=\"http://www.epicbitescatering.com/\" target=\"_blank\">Epic Bites Catering\u003c/a>, with kosher wine pairings poured by Jonathan Hadju, associate winemaker for the kosher winery \u003ca href=\"https://www.covenantwines.com/\" target=\"_blank\">Covenant\u003c/a> – begun in Napa, now in Berkeley – and who makes some of his \u003ca href=\"http://hajduwines.com/\" target=\"_blank\">own label\u003c/a> wines as well.\u003c/p>\n\u003cfigure id=\"attachment_87141\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitztuna1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitztuna1000.jpg\" alt=\"This tuna loin with mint and pistachio pesto and citrus zest fermented with chiles was a course at the kosher pop-up. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-87141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This tuna loin with mint and pistachio pesto and citrus zest fermented with chiles was another course at the kosher pop-up. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Highlights included a tuna loin dusted with pistachio and mint pesto and what Bernstein called “California Kosho,” which he described as citrus zest fermented with chiles; lamb belly cooked for 24 hours, pressed and cured, with a fig and fennel compote, champagne grapes and a black garlic tahini; and duck breast with a balsamic reduction, blueberry compote, pluot slice and sweet yam fritters.\u003c/p>\n\u003cfigure id=\"attachment_87138\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitzlambbelly1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitzlambbelly1000.jpg\" alt=\"Chef Isaac Bernstein of Epic Bites served this lamb belly cooked for 24 hours, pressed and cured, with a fig and fennel compote, champagne grapes and a black garlic tahini at the “Haimish Wandering Kitchen” kosher pop-up recently, taking San Francisco’s kosher dining scene to new heights. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Isaac Bernstein of Epic Bites served this lamb belly cooked for 24 hours, pressed and cured, with a fig and fennel compote, champagne grapes and a black garlic tahini at the “Haimish Wandering Kitchen” kosher pop-up recently, taking San Francisco’s kosher dining scene to new heights. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Bernstein spares no expense; he ships his pasture-raised, sustainably-raised kosher meat from \u003ca href=\"http://growandbehold.com/\" target=\"_blank\">Grow & Behold\u003c/a> in New York, and gets most of his produce from local, organic farms. He uses duck fat liberally, instead of butter, which is forbidden in a meat meal, and bottles his own vinegars.\u003c/p>\n\u003cp>Bernstein grew up in the religious enclave of Monsey, New York, and left his observant upbringing for a time to attend the French Culinary Institute, specializing in bread-baking. On an apprenticeship at the \u003ca href=\"https://www.sfbi.com/\" target=\"_blank\">San Francisco Baking Institute\u003c/a>, he fell in love with the Bay Area. Now living in Oakland, he makes his living catering weddings and bar mitzvahs – many of his clients are not kosher themselves, but have enough kosher guests at their event to warrant kosher food – but he also offers take-out Sabbath meals and does the occasional pop-up, from which he barely earns anything; he does it mostly because he and his staff thrive on the experimental nature of these dinners. At the outset, he admitted he had 60 different components in the kitchen, and would decide in the moment which to pair with each other.\u003c/p>\n\u003cp>“These dinners also raise a lot of awareness for my business, as well as kosher food in general, because kosher food has a huge negative stigma here more than anywhere else I’ve ever been,” he said.\u003c/p>\n\u003cp>Bernstein hopes to eventually open a kosher restaurant in the East Bay, but would only do so with buy-in from the community. “Kosher catering is the only way to make a good living,” he said. “I will never open a restaurant that’s not funded by the community. They have to understand that especially outside of the tri-state area – meaning New York, New Jersey and Connecticut – opening a kosher restaurant is philanthropy.”\u003c/p>\n\u003cp>For the Haimish Wandering Kitchen, Bernstein teamed up with \u003ca href=\"http://www.chabadsf.org/\" target=\"_blank\">Chabad of S.F. Rabbi Yosef Langer\u003c/a>, who had a different goal, to build community, though he too talked about wanting to change the image of what kosher food can be.\u003c/p>\n\u003cp>“We need to school the Jewish community that kosher food isn’t only gefilte fish in a jar,” said Langer. “Every Jewish community should have a pizzeria and a meat restaurant with the finest quality and presentation.”\u003c/p>\n\u003cp>Indeed, one diner by the name of Leon Leib Kushner, was so pleased with the evening, that he stood up spontaneously to make a toast, saying eating kosher food of this level felt like a holiday. “My wish is that it won’t be a struggle for my grandchildren to keep kosher in San Francisco,” he said.\u003c/p>\n\u003cfigure id=\"attachment_87142\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi2-1000.jpg\" alt=\"Rabbi Alex Shandrovsky has started L’Chaim Sushi, which is also offering kosher diners another option. Here he is pictured with one of his sushi chefs, Jagun Ney. Photo: L’Chaim Sushi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbi Alex Shandrovsky has started L’Chaim Sushi, which is also offering kosher diners another option. Here he is pictured with one of his sushi chefs, Jagun Ney. Photo: L’Chaim Sushi\u003c/figcaption>\u003c/figure>\n\u003cp>Another newcomer to the scene is \u003ca href=\"http://www.lchaimsushi.com/\" target=\"_blank\">L’Chaim Sushi\u003c/a>, run by an Orthodox rabbi, Alex Shandrovsky. Begun at the start of last year, Shandrovsky came up with the idea because as a Russian émigré, he grew up in San Francisco on sushi and loved it, but could no longer eat it once he became observant in his 20s. While he started in a synagogue kitchen, his business is now housed in South San Francisco, at his supplier, \u003ca href=\"http://www.sfrhs.com/\" target=\"_blank\">Royal Hawaiian Seafood\u003c/a>.\u003c/p>\n\u003cp>Shandrovsky calls himself the only kosher sustainable sushi business – he is advised by San Francisco’s sustainable sushi restaurant \u003ca href=\"http://www.tatakisushibar.com/\" target=\"_blank\">Tataki\u003c/a>’s sustainability guru Casson Trenor-- and says he serves the highest quality fish, just those with fins and scales, as kosher law dictates, and of course no shellfish (though California rolls with fake crab are allowed, since the fake crab is made from seasoned pollock).\u003c/p>\n\u003cfigure id=\"attachment_87143\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi3-1000.jpg\" alt=\"If you hire L’Chaim Sushi to cater an event, you may get a platter like this. Photo: L’Chaim Sushi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If you hire L’Chaim Sushi to cater an event, you may get a platter like this. Photo: L’Chaim Sushi\u003c/figcaption>\u003c/figure>\n\u003cp>His is mostly a delivery operation; he delivers to corporate clients in the city and numerous tech companies in the South Bay, with a $120 minimum. He also does on-site parties, events and workshops, where he uses sushi as a vehicle for Jewish education. Orders of any size can be picked up. He is also now working with sites like \u003ca href=\"https://www.grubhub.com/\" target=\"_blank\">GrubHub\u003c/a>, which delivers smaller orders than he will.\u003c/p>\n\u003cp>He has one full-time sushi chef working for him with two others on call for events, and now is reaching into the special diet market. “Many people have special diets, and sushi is a great cuisine for those people,” he said.\u003c/p>\n\u003cp>L’Chaim gives 10 percent of all its proceeds to charities, half to an \u003ca href=\"http://leket.org.il/english/\" target=\"_blank\">Israeli food bank\u003c/a>, and the S.F.-based \u003ca href=\"http://www.jfcs.org/\" target=\"_blank\">Jewish Children’s and Family Services\u003c/a>.\u003c/p>\n\u003cp>And come September, there will be a seating area in their facility, which is five minutes from San Francisco International Airport, making it especially convenient for tourists who may need kosher food for the plane.\u003c/p>\n\u003cp>The fact that the newcomers are doing so well can be attributed to not being tied down to a restaurant, and the fact that they are offering something other than Israeli food.\u003c/p>\n\u003cfigure id=\"attachment_87144\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabracombo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabracombo1000.jpg\" alt=\"This combination plate with falafel, humus, babaganoush and fried eggplant is popular among vegetarians at Sabra Grill. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This combination plate with falafel, humus, babaganoush and fried eggplant is popular among vegetarians at Sabra Grill. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Sabra Grill, which has been operating in S.F.’s Chinatown since 1997, is owned by Israeli transplant Eitan Hilleli. For years, Sabra didn’t have the best reputation, as Hilleli took a break from running the restaurant, handing over operations to his nephew. But he recently returned. “I clean it, I fix it, I put my heart here,” he said. Locals say the food has gotten better, too. Given his location, many of his clients are tourists in high season, he says, and Friday afternoons, kosher customers can be seen trekking to Chinatown to bring his kosher food back to their hotels for a Sabbath dinner.\u003c/p>\n\u003cp>The menu consists of Israeli favorites like chicken, lamb or beef skewers, falafel, and numerous Middle Eastern salads.\u003c/p>\n\u003cfigure id=\"attachment_87145\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabraeitan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabraeitan700.jpg\" alt=\"Sabra Grill’s Eitan Hilleli mans the stove of Sabra Grill with his son Joseph. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-87145\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabra Grill’s Eitan Hilleli mans the stove of Sabra Grill with his son Joseph. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Given that his meat and pitas come from Los Angeles, and he has to pay the mashgiach (kosher supervisor) and like most kosher establishments, is closed half a day Friday and all of Saturday for the Sabbath, he says, not to mention almost a month’s worth of Jewish holidays, margins are slim. “It’s not easy,” he said. “It’s not to make money, but it’s to serve the community, it’s a mitzvah (good deed.)”\u003c/p>\n\u003cfigure id=\"attachment_87148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambawornick1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambawornick1000.jpg\" alt=\"Jonathan Wornick opened Amba for the East Bay’s Jewish community. Photo: Amba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Wornick opened Amba for the East Bay’s Jewish community. Photo: Amba\u003c/figcaption>\u003c/figure>\n\u003cp>That was a theme seconded by Amba’s owner Jonathan Wornick, who opened his restaurant not for an income source, but for community-building. Interestingly, Wornick and his family are strict vegetarians, and when they opened Amba, it was vegetarian as well, selling mostly falafel and sabich (fried eggplant and hard-boiled egg) sandwiches. But over time, those who patronized it said they would prefer a meat restaurant.\u003c/p>\n\u003cp>“For those who keep kosher but will eat out, they already felt they could eat vegetarian at most restaurants,” said Wornick. “But there was nowhere in the East Bay where they could eat kosher meat, out. Despite my own issues around it, it made sense, since people are going to eat meat anyhow.”\u003c/p>\n\u003cfigure id=\"attachment_87146\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambachickenschnitzel-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambachickenschnitzel-final.jpg\" alt=\"Chicken schnitzel is a popular dish on the Amba menu. Photo: Amba\" width=\"800\" height=\"600\" class=\"size-full wp-image-87146\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken schnitzel is a popular dish on the Amba menu. Photo: Amba\u003c/figcaption>\u003c/figure>\n\u003cp>Wornick said he enjoys seeing various people from all sectors of the Jewish community at Amba, “that’s what makes me most proud.” Staff from various Jewish organizations have meetings there, and it’s the kind of place where patrons can count on running into people they know.\u003c/p>\n\u003cp>In addition to falafel and sabich, Amba serves Israeli favorites like chicken schnitzel and shwarma, and numerous salads.\u003c/p>\n\u003cfigure id=\"attachment_87137\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/erez-knobler.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/erez-knobler.jpg\" alt=\"Erez Knobler opened Jerusalem Grill & Bar in Campbell almost two years ago, bringing the Bay Area’s total of kosher Israeli-style restaurants to three. Photo: Andy Altman-Ohr/jweekly.com\" width=\"480\" height=\"360\" class=\"size-full wp-image-87137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Erez Knobler opened Jerusalem Grill & Bar in Campbell almost two years ago, bringing the Bay Area’s total of kosher Israeli-style restaurants to three. Photo: Andy Altman-Ohr/jweekly.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jerusalemgrillbar.com/\" target=\"_blank\">Jerusalem Grill\u003c/a> is the newest addition. Located in Campbell, it was started by Israeli transplant Erez Knobler, who also helps manage an aromatherapy product business. While he couldn’t be reached by Bay Area Bites, word on the street is the Israeli menu is huge, and also features a number of different meat skewers, falafel and various salads. Knowing that kosher Jews have so few options, the restaurant does themed nights as well, such as Chinese or Mexican.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While Shangri-La Vegetarian Restaurant in the Outer Sunset has kosher certification from the \u003ca href=\"http://www.jewishinsanfrancisco.com/Orthodox-Rabbinical-Council-of-San-Francisco.html\" target=\"_blank\">Orthodox Rabbinical Council of San Francisco\u003c/a>, most observant Jews only look to the Vaad HaKashrus of Northern California (which certifies both Epic Bites and L’Chaim Sushi as well) for where it's okay for them to eat. Therefore, those I spoke to, won't patronize it, but those less strict do.\u003c/p>\n\n",
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"excerpt": "The Bay Area is known as one of the country's premier dining destinations, unless you keep kosher. For those who observe Jewish dietary laws, it's not so great. But things are slowly improving.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kosher-popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kosher-popup.jpg\" alt=\"Guests at a recent kosher pop-up in San Francisco. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at the “Haimish Wandering Kitchen” kosher pop-up in San Francisco. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is widely considered one of the best dining destinations in the country, if not the world. That is, unless you keep kosher.\u003c/p>\n\u003cp>If you observe the \u003ca href=\"http://www.jewfaq.org/kashrut.htm\" target=\"_blank\">Jewish dietary laws\u003c/a>-- meaning the meat must be slaughtered according to Jewish law, and dairy and meat cannot be served in the same dish, and pork and shellfish are forbidden-- it’s another story. Many Jewish tourists – and new Bay Area residents alike-- are flummoxed to learn that there are only four actual kosher restaurants in the entire Bay Area, three of them Israeli-style meat, and one of them Chinese vegan, and even this is up for debate.\u003c/p>\n\u003cp>While Jewish delis exist-- \u003ca href=\"http://www.bonappetit.com/test-kitchen/ingredients/article/the-best-new-jewish-delis-in-america\" target=\"_blank\">some of them earning high praise\u003c/a>-- none of them are kosher.\u003c/p>\n\u003cp>“We inherited a deli that was created by an expat New Yorker community,” said Peter Levitt, executive chef and co-owner of \u003ca href=\"http://saulsdeli.com/\" target=\"_blank\">Saul’s Deli\u003c/a> in Berkeley, which despite its long history-- it became Saul’s in 1986, but was a Jewish deli since the 1950s-- serves house-made pastrami from local, sustainably-raised meat and smoked fish shipped in from Brooklyn. “What they wanted was what they left behind in New York and its suburban environs. Most were nostalgic for the food, but not the kosher life that they or their ancestors had already walked away from.”\u003c/p>\n\u003cp>For many years, in San Francisco, \u003ca href=\"http://adka.org/sabra/#.U_ZyEcVdV8E\" target=\"_blank\">Sabra Grill\u003c/a>, a kosher meat restaurant, has been the only game in town. \u003ca href=\"http://www.shangrilavgrest.com/\" target=\"_blank\">Shangri-La Vegetarian\u003c/a> restaurant in the Outer Sunset is often listed in kosher directories, but despite its kosher seal of approval, many observant Jews won’t eat there. In 2010, \u003ca href=\"https://www.facebook.com/ambafalafel\" target=\"_blank\">Amba\u003c/a> opened in the Montclair section of Oakland. At first a vegetarian, dairy eatery, but a few months ago, it transitioned to a meat restaurant. And almost two years ago, the \u003ca href=\"http://jerusalemgrillbar.com/\" target=\"_blank\">Jerusalem Grill & Bar\u003c/a> opened in Campbell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s easy for me to complain because I don’t run a restaurant, and I’m very happy they’re there, but there’s very little choice,” said David Carasso, an Orthodox Jew who lives in San Rafael. “If I want French food, I have to make it. If I want Indian food, I have to make it.”\u003c/p>\n\u003cp>He also noted that for most families, eating in a kosher restaurant is prohibitively expensive. Kosher observance has its different levels, though, and some Jews who identify with the \u003ca href=\"http://www.uscj.org/\" target=\"_blank\">Conservative movement\u003c/a>, say, will keep a kosher kitchen at home, and are willing to eat in non-kosher restaurants, but only a vegetarian or fish dish.\u003c/p>\n\u003cp>Carasso does not fall into that category, however, he either patronizes kosher restaurants, or does not go out at all. “Yes, it’s frustrating,” he said. “There have been times that a friend and I have driven to L.A. just to go to five or six restaurants; we’ll eat a hamburger at one, ribs at another, onion rings at another, and then drive back up in the same day.”\u003c/p>\n\u003cp>Rabbi Ben-Tzion Welton, chief executive officer of the \u003ca href=\"http://www.sunrisekosher.org/\" target=\"_blank\">Vaad Hakashrus of Northern California\u003c/a>, which supervises the three kosher meat restaurants, estimates that only six percent of the Bay Area’s Jews are observant. “And there are no real Jewish neighborhoods anymore,” he said. “The Jewish community is so spread out.”\u003c/p>\n\u003cp>He continued, “The Israeli food is good, but people want more than that.”\u003c/p>\n\u003cp>In the past few years, a few entrepreneurial types have stepped in to expand the existing options. Not with brick-and-mortar establishments, but with delivery service and small-scale catering and pop-up dinners, looking to appeal to those kosher diners who are looking for something beyond the usual falafel and shwarma.\u003c/p>\n\u003cfigure id=\"attachment_87134\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/yitz1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/yitz1000.jpg\" alt=\"Chef Isaac Bernstein explains a dish on his tasting menu at the Haimish Wandering Kitchen kosher pop-up recently. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87134\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Isaac Bernstein explains a dish on his tasting menu at the Haimish Wandering Kitchen kosher pop-up recently. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>At the “Haimish (Yiddish for friendly, or homey) Wandering Kitchen” which took place at San Francisco’s School of Digital Filmmaking recently, about 30 diners were treated to a 10-course tasting menu (disclosure: I was a guest) by Oakland-based Chef Isaac Bernstein of \u003ca href=\"http://www.epicbitescatering.com/\" target=\"_blank\">Epic Bites Catering\u003c/a>, with kosher wine pairings poured by Jonathan Hadju, associate winemaker for the kosher winery \u003ca href=\"https://www.covenantwines.com/\" target=\"_blank\">Covenant\u003c/a> – begun in Napa, now in Berkeley – and who makes some of his \u003ca href=\"http://hajduwines.com/\" target=\"_blank\">own label\u003c/a> wines as well.\u003c/p>\n\u003cfigure id=\"attachment_87141\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitztuna1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitztuna1000.jpg\" alt=\"This tuna loin with mint and pistachio pesto and citrus zest fermented with chiles was a course at the kosher pop-up. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-87141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This tuna loin with mint and pistachio pesto and citrus zest fermented with chiles was another course at the kosher pop-up. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Highlights included a tuna loin dusted with pistachio and mint pesto and what Bernstein called “California Kosho,” which he described as citrus zest fermented with chiles; lamb belly cooked for 24 hours, pressed and cured, with a fig and fennel compote, champagne grapes and a black garlic tahini; and duck breast with a balsamic reduction, blueberry compote, pluot slice and sweet yam fritters.\u003c/p>\n\u003cfigure id=\"attachment_87138\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitzlambbelly1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitzlambbelly1000.jpg\" alt=\"Chef Isaac Bernstein of Epic Bites served this lamb belly cooked for 24 hours, pressed and cured, with a fig and fennel compote, champagne grapes and a black garlic tahini at the “Haimish Wandering Kitchen” kosher pop-up recently, taking San Francisco’s kosher dining scene to new heights. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Isaac Bernstein of Epic Bites served this lamb belly cooked for 24 hours, pressed and cured, with a fig and fennel compote, champagne grapes and a black garlic tahini at the “Haimish Wandering Kitchen” kosher pop-up recently, taking San Francisco’s kosher dining scene to new heights. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Bernstein spares no expense; he ships his pasture-raised, sustainably-raised kosher meat from \u003ca href=\"http://growandbehold.com/\" target=\"_blank\">Grow & Behold\u003c/a> in New York, and gets most of his produce from local, organic farms. He uses duck fat liberally, instead of butter, which is forbidden in a meat meal, and bottles his own vinegars.\u003c/p>\n\u003cp>Bernstein grew up in the religious enclave of Monsey, New York, and left his observant upbringing for a time to attend the French Culinary Institute, specializing in bread-baking. On an apprenticeship at the \u003ca href=\"https://www.sfbi.com/\" target=\"_blank\">San Francisco Baking Institute\u003c/a>, he fell in love with the Bay Area. Now living in Oakland, he makes his living catering weddings and bar mitzvahs – many of his clients are not kosher themselves, but have enough kosher guests at their event to warrant kosher food – but he also offers take-out Sabbath meals and does the occasional pop-up, from which he barely earns anything; he does it mostly because he and his staff thrive on the experimental nature of these dinners. At the outset, he admitted he had 60 different components in the kitchen, and would decide in the moment which to pair with each other.\u003c/p>\n\u003cp>“These dinners also raise a lot of awareness for my business, as well as kosher food in general, because kosher food has a huge negative stigma here more than anywhere else I’ve ever been,” he said.\u003c/p>\n\u003cp>Bernstein hopes to eventually open a kosher restaurant in the East Bay, but would only do so with buy-in from the community. “Kosher catering is the only way to make a good living,” he said. “I will never open a restaurant that’s not funded by the community. They have to understand that especially outside of the tri-state area – meaning New York, New Jersey and Connecticut – opening a kosher restaurant is philanthropy.”\u003c/p>\n\u003cp>For the Haimish Wandering Kitchen, Bernstein teamed up with \u003ca href=\"http://www.chabadsf.org/\" target=\"_blank\">Chabad of S.F. Rabbi Yosef Langer\u003c/a>, who had a different goal, to build community, though he too talked about wanting to change the image of what kosher food can be.\u003c/p>\n\u003cp>“We need to school the Jewish community that kosher food isn’t only gefilte fish in a jar,” said Langer. “Every Jewish community should have a pizzeria and a meat restaurant with the finest quality and presentation.”\u003c/p>\n\u003cp>Indeed, one diner by the name of Leon Leib Kushner, was so pleased with the evening, that he stood up spontaneously to make a toast, saying eating kosher food of this level felt like a holiday. “My wish is that it won’t be a struggle for my grandchildren to keep kosher in San Francisco,” he said.\u003c/p>\n\u003cfigure id=\"attachment_87142\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi2-1000.jpg\" alt=\"Rabbi Alex Shandrovsky has started L’Chaim Sushi, which is also offering kosher diners another option. Here he is pictured with one of his sushi chefs, Jagun Ney. Photo: L’Chaim Sushi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbi Alex Shandrovsky has started L’Chaim Sushi, which is also offering kosher diners another option. Here he is pictured with one of his sushi chefs, Jagun Ney. Photo: L’Chaim Sushi\u003c/figcaption>\u003c/figure>\n\u003cp>Another newcomer to the scene is \u003ca href=\"http://www.lchaimsushi.com/\" target=\"_blank\">L’Chaim Sushi\u003c/a>, run by an Orthodox rabbi, Alex Shandrovsky. Begun at the start of last year, Shandrovsky came up with the idea because as a Russian émigré, he grew up in San Francisco on sushi and loved it, but could no longer eat it once he became observant in his 20s. While he started in a synagogue kitchen, his business is now housed in South San Francisco, at his supplier, \u003ca href=\"http://www.sfrhs.com/\" target=\"_blank\">Royal Hawaiian Seafood\u003c/a>.\u003c/p>\n\u003cp>Shandrovsky calls himself the only kosher sustainable sushi business – he is advised by San Francisco’s sustainable sushi restaurant \u003ca href=\"http://www.tatakisushibar.com/\" target=\"_blank\">Tataki\u003c/a>’s sustainability guru Casson Trenor-- and says he serves the highest quality fish, just those with fins and scales, as kosher law dictates, and of course no shellfish (though California rolls with fake crab are allowed, since the fake crab is made from seasoned pollock).\u003c/p>\n\u003cfigure id=\"attachment_87143\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi3-1000.jpg\" alt=\"If you hire L’Chaim Sushi to cater an event, you may get a platter like this. Photo: L’Chaim Sushi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If you hire L’Chaim Sushi to cater an event, you may get a platter like this. Photo: L’Chaim Sushi\u003c/figcaption>\u003c/figure>\n\u003cp>His is mostly a delivery operation; he delivers to corporate clients in the city and numerous tech companies in the South Bay, with a $120 minimum. He also does on-site parties, events and workshops, where he uses sushi as a vehicle for Jewish education. Orders of any size can be picked up. He is also now working with sites like \u003ca href=\"https://www.grubhub.com/\" target=\"_blank\">GrubHub\u003c/a>, which delivers smaller orders than he will.\u003c/p>\n\u003cp>He has one full-time sushi chef working for him with two others on call for events, and now is reaching into the special diet market. “Many people have special diets, and sushi is a great cuisine for those people,” he said.\u003c/p>\n\u003cp>L’Chaim gives 10 percent of all its proceeds to charities, half to an \u003ca href=\"http://leket.org.il/english/\" target=\"_blank\">Israeli food bank\u003c/a>, and the S.F.-based \u003ca href=\"http://www.jfcs.org/\" target=\"_blank\">Jewish Children’s and Family Services\u003c/a>.\u003c/p>\n\u003cp>And come September, there will be a seating area in their facility, which is five minutes from San Francisco International Airport, making it especially convenient for tourists who may need kosher food for the plane.\u003c/p>\n\u003cp>The fact that the newcomers are doing so well can be attributed to not being tied down to a restaurant, and the fact that they are offering something other than Israeli food.\u003c/p>\n\u003cfigure id=\"attachment_87144\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabracombo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabracombo1000.jpg\" alt=\"This combination plate with falafel, humus, babaganoush and fried eggplant is popular among vegetarians at Sabra Grill. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This combination plate with falafel, humus, babaganoush and fried eggplant is popular among vegetarians at Sabra Grill. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Sabra Grill, which has been operating in S.F.’s Chinatown since 1997, is owned by Israeli transplant Eitan Hilleli. For years, Sabra didn’t have the best reputation, as Hilleli took a break from running the restaurant, handing over operations to his nephew. But he recently returned. “I clean it, I fix it, I put my heart here,” he said. Locals say the food has gotten better, too. Given his location, many of his clients are tourists in high season, he says, and Friday afternoons, kosher customers can be seen trekking to Chinatown to bring his kosher food back to their hotels for a Sabbath dinner.\u003c/p>\n\u003cp>The menu consists of Israeli favorites like chicken, lamb or beef skewers, falafel, and numerous Middle Eastern salads.\u003c/p>\n\u003cfigure id=\"attachment_87145\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabraeitan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabraeitan700.jpg\" alt=\"Sabra Grill’s Eitan Hilleli mans the stove of Sabra Grill with his son Joseph. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-87145\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabra Grill’s Eitan Hilleli mans the stove of Sabra Grill with his son Joseph. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Given that his meat and pitas come from Los Angeles, and he has to pay the mashgiach (kosher supervisor) and like most kosher establishments, is closed half a day Friday and all of Saturday for the Sabbath, he says, not to mention almost a month’s worth of Jewish holidays, margins are slim. “It’s not easy,” he said. “It’s not to make money, but it’s to serve the community, it’s a mitzvah (good deed.)”\u003c/p>\n\u003cfigure id=\"attachment_87148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambawornick1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambawornick1000.jpg\" alt=\"Jonathan Wornick opened Amba for the East Bay’s Jewish community. Photo: Amba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Wornick opened Amba for the East Bay’s Jewish community. Photo: Amba\u003c/figcaption>\u003c/figure>\n\u003cp>That was a theme seconded by Amba’s owner Jonathan Wornick, who opened his restaurant not for an income source, but for community-building. Interestingly, Wornick and his family are strict vegetarians, and when they opened Amba, it was vegetarian as well, selling mostly falafel and sabich (fried eggplant and hard-boiled egg) sandwiches. But over time, those who patronized it said they would prefer a meat restaurant.\u003c/p>\n\u003cp>“For those who keep kosher but will eat out, they already felt they could eat vegetarian at most restaurants,” said Wornick. “But there was nowhere in the East Bay where they could eat kosher meat, out. Despite my own issues around it, it made sense, since people are going to eat meat anyhow.”\u003c/p>\n\u003cfigure id=\"attachment_87146\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambachickenschnitzel-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambachickenschnitzel-final.jpg\" alt=\"Chicken schnitzel is a popular dish on the Amba menu. Photo: Amba\" width=\"800\" height=\"600\" class=\"size-full wp-image-87146\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken schnitzel is a popular dish on the Amba menu. Photo: Amba\u003c/figcaption>\u003c/figure>\n\u003cp>Wornick said he enjoys seeing various people from all sectors of the Jewish community at Amba, “that’s what makes me most proud.” Staff from various Jewish organizations have meetings there, and it’s the kind of place where patrons can count on running into people they know.\u003c/p>\n\u003cp>In addition to falafel and sabich, Amba serves Israeli favorites like chicken schnitzel and shwarma, and numerous salads.\u003c/p>\n\u003cfigure id=\"attachment_87137\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/erez-knobler.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/erez-knobler.jpg\" alt=\"Erez Knobler opened Jerusalem Grill & Bar in Campbell almost two years ago, bringing the Bay Area’s total of kosher Israeli-style restaurants to three. Photo: Andy Altman-Ohr/jweekly.com\" width=\"480\" height=\"360\" class=\"size-full wp-image-87137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Erez Knobler opened Jerusalem Grill & Bar in Campbell almost two years ago, bringing the Bay Area’s total of kosher Israeli-style restaurants to three. Photo: Andy Altman-Ohr/jweekly.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jerusalemgrillbar.com/\" target=\"_blank\">Jerusalem Grill\u003c/a> is the newest addition. Located in Campbell, it was started by Israeli transplant Erez Knobler, who also helps manage an aromatherapy product business. While he couldn’t be reached by Bay Area Bites, word on the street is the Israeli menu is huge, and also features a number of different meat skewers, falafel and various salads. Knowing that kosher Jews have so few options, the restaurant does themed nights as well, such as Chinese or Mexican.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Shangri-La Vegetarian Restaurant in the Outer Sunset has kosher certification from the \u003ca href=\"http://www.jewishinsanfrancisco.com/Orthodox-Rabbinical-Council-of-San-Francisco.html\" target=\"_blank\">Orthodox Rabbinical Council of San Francisco\u003c/a>, most observant Jews only look to the Vaad HaKashrus of Northern California (which certifies both Epic Bites and L’Chaim Sushi as well) for where it's okay for them to eat. Therefore, those I spoke to, won't patronize it, but those less strict do.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to Make Paella and Where to Get Your Paella Fix Around the Bay Area ",
"title": "How to Make Paella and Where to Get Your Paella Fix Around the Bay Area ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87073\" class=\"wp-caption aligncenter\" style=\"max-width: 746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\" alt=\"Paella is a traditional rice dish made with seafood and saffron. Photo: Angela Johnston\" width=\"746\" height=\"1000\" class=\"size-full wp-image-87073\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella is a traditional rice dish made with seafood and saffron. \u003cstrong>See this recipe below!\u003c/strong> Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After my family took a trip to Spain five years ago, we fell in love with paella-- a popular Spanish saffron-infused rice dish originating from the rice growing region of Valencia. When we got back to the San Francisco Bay Area, my dad immediately purchased a 15-inch steel paella pan, ordered some traditional bomba rice from an \u003ca href=\"http://www.tienda.com/food/products/rc-03.html?site=1\" target=\"_blank\">online Spanish grocery store\u003c/a>, and started to perfect his version of this deliciously versatile dish.\u003c/p>\n\u003cp>Traditionally, there are three different types of paella: Valencia paella (paella valenciana), seafood paella (paella de marisco), and a mix of seafood like shrimp and mussels and meat (paella mixta). However, even in the San Francisco Bay Area, I’ve discovered many different varieties and unique takes on the dish-- some that include eggs, summer squash and beans, or paella flavored and colored with squid ink (called arros negre or arroz negro on most menus). Authentic Valencia paella, believed to be the original, usually has chicken and rabbit, snails, green vegetables, beans, and is seasoned with saffron, rosemary and lemon.\u003c/p>\n\u003cp>The way to judge a great paella from a good paella is by the spice, the rice, and how it looks and tastes on the bottom. Paella should use saffron as a flavoring, which gives the rice a strong taste and deep yellow color. Some chefs also use pimentón, or smoked paprika, which also gives the rice a rich smoky taste. Bomba rice is also essential to making a perfect pan of paella. The short grain Spanish rice absorbs up to twice as much liquid as other varieties, soaking up the flavor from the aromatic broth it bubbles in. Some restaurants will use arborio rice, or risotto, which doesn’t give the same, desired effect. Paella is traditionally cooked slowly over an open flame, and in an expertly cooked pan of paella, the rice will have a crunchy, crispy caramelized bottom, called \u003cstrong>socarrat\u003c/strong>. This delicious thin layer of crunchiness is achieved by not stirring the paella once you add the rice, and making sure it slowly simmers over a hot flame. It’s difficult to find restaurants serve paella with socarrat because it would take a long time to cook it this way.\u003c/p>\n\u003cp>Listed below is a selection of Spanish restaurants and tapas bars that serve paella around the Bay Area. Most serve a variation of seafood and mixed paella and serve it in a pan on the table. Be sure to bring someone else with you to enjoy the dish-- most restaurants offer a minimum serving of two and the prices usually start at around $20. \u003c/p>\n\u003cfigure id=\"attachment_87072\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\" alt=\"Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-87072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.iberiarestaurant.com/\" target=\"_blank\">\u003cstrong>Iberia Restaurant\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/aYtNrr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n1026 Alma Street, Menlo Park, CA 94025\u003cbr>\nPh: 650-325-8981\u003cbr>\nHours: Mon.-Sat. 12PM-2PM; 5:30PM-10PM; Sun. 5:30PM-10PM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Located in a beautiful brick building in Menlo Park, directly across the street from the Caltrain station, Iberia offers a menu full of authentic Spanish dishes as well as a separate tapas menu. You can eat in their dining room, or in the tapas bar that has leather couches, a fireplace, and an outdoor patio. The paella runs $29.75 per order making it some of the priciest I’ve found in the Bay, but it’s worth the high price. It’s topped with fresh squid, mussels, clams and shrimp, as well as chicken and beef. The rice is flavorful, but unfortunately it doesn’t have much of the tasty socarrat bottom. It takes about 30 minutes to prepare, and you have to order at least two servings, making one pan cost over $70 without tax or tip. \u003c/p>\n\u003cfigure id=\"attachment_87199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\" alt=\"Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-87199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cascalrestaurant.com/site2011/menus.asp\" target=\"_blank\">\u003cstrong>Cascal\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/cp29Ke\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n400 Castro St, Mountain View, CA 94041\u003cbr>\nPh: 650-940-9500\u003cbr>\nHours: Mon.-Sun. 11:30AM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cascalrestaurant?sk=wall\" target=\"_blank\">Cascal Restaurant\u003c/a> \u003c/p>\n\u003cp>Castro Street in downtown Mountain View is lined with restaurants featuring cuisines from around the world. Cascal adds its own latin-fusion to the mix, offering a selection of traditional Spanish dishes and tapas, and others that are more Cuban or Mexican influenced. Their house paella ($23-$44) is my favorite. It features spanish chorizo, and has a strong smoked-paprika flavor. They offer a seafood paella ($24-46), a vegetarian ($12.50-19.50), and a rustic paella ($23-$44) that comes with lamb, chorizo, chicken, and artichokes. \u003c/p>\n\u003cp>\u003cstrong>Esperpento and Picaro\u003c/strong>\u003c/p>\n\u003cp>These two Spanish restaurants in the Mission are owned by Luis Muela Palomar. Their menus differ only slightly, but they offer a great deal on their paella. If you go to Picaro or Esperpento on a Monday night, and you buy pan of paella for two, four or six people, you will also get free sangria and a free dessert to share. The two-person plate of paella costs $24 and comes with either seafood, or a mixture of seafood and chicken. The seafood and rice in both Picaro and Esperpento's paella weren't as flavorful as ingredients in the other paellas I tried, but I was surprised to see and taste some crunchy socarrat on the sides and bottom of the pan. Also, the prices at these two restaurants are some of the most affordable around the Bay. There are a few other San Francisco restaurants that offer paella on their menus like\u003ca href=\"http://www.alegriassf.com/\" target=\"_blank\"> Alegrias\u003c/a> in the Marina, \u003ca href=\"http://coquetasf.com/\" target=\"_blank\">Coqueta\u003c/a> in the Ferry Building, \u003ca href=\"http://www.yelp.com/biz/zarzuela-san-francisco\" target=\"_blank\">Zarzuela\u003c/a> in Russian Hill, and \u003ca href=\"http://www.b44sf.com/\" target=\"_blank\">B44\u003c/a> in the Financial District.\u003c/p>\n\u003cfigure id=\"attachment_87075\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\" alt=\"The mixed paella at Esperpento. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed paella at Esperpento. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/esperpento-san-francisco\" target=\"_blank\">\u003cstrong>Esperpento\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/STQZpm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n295 22nd St, San Francisco, CA 94110\u003cbr>\nPh: 415-282-8867\u003cbr>\nHours: Mon.-Fri. 11:00AM-3PM; 5:00PM-11PM; Sat. 12PM-11PM; Sun. 12PM-10PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Esperpento/118945498168685\" target=\"_blank\">Esperpento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87124\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\" alt=\"The paella at Picaro. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The paella at Picaro. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.picarotapasrestaurant.com/\" target=\"_blank\">\u003cstrong>Picaro\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/GhwSna\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n3120 16th Street, San Francisco, CA 94103\u003cbr>\nPh: 415-431-4089\u003cbr>\nHours: Sun.-Thur. 11:30PM-10PM; Fri.-Sat. 11:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Picaro-Tapas-Restaurant/101658836558233\" target=\"_blank\">Picaro Tapas Restaurant\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87076\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\" alt=\"Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.duendeoakland.com/\" target=\"_blank\">\u003cstrong>Duende\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/2sBkFH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n486 19th Street, Oakland, CA 94612\u003cbr>\nPh: 510-893-0174\u003cbr>\nHours: Sun., Mon., Wed, Thurs., 5:30PM-9:30PM; Fri.-Sat. 5:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/El.Restaurante.Duende\" target=\"_blank\">Duende\u003c/a> \u003c/p>\n\u003cp>Duende’s paellas are more unique and expensive than others in the Bay Area, but they still stay true to tradition, while experimenting with new toppings and flavors. The Paella Carne ($40-76) has pork belly, chorizo picante, manilla clams, and rosemary, and was gone almost as soon as the waiter placed it down on our table. The rosemary flavor didn’t compete with the saffron and paprika spices, the pork belly was crispy juicy, and the paella had a sweet and crispy soccarat on the bottom. You can also order Paella De Verduras ($36-$68), vegetarian paella, with farm eggs, broccoli rabe, asparagus, and heirloom tomatoes, and Arroz Negros ($40-76) with rock fish, tomatoes, allioli, and squid ink. Another dish prepared similarly to paella called Fideua, is also worth a try at Duende ($40-76). Fideua is a traditional Catalan dish made with small bits of pasta noodle browned with a small amount of liquid in a paella pan. It’s almost like a cross between paella and risotto, and Duende’s take on the dish has duck breast, grapes, olives, and kale. The restaurant also has a small bodega on one side of the building, and if you’re lucky a live jazz band may be playing. Reservations may be necessary. You can also get your paella fix in the East Bay at \u003ca href=\"http://www.vengapaella.com/\" target=\"_blank\">Venga Paella\u003c/a> in Jack London Square. \u003c/p>\n\u003cfigure id=\"attachment_87070\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\" alt=\"Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Paella\u003c/h3>\n\u003cp>Paella isn’t too difficult to make at home, as long as you have access to a large 13-15 inch pan or oven-proof skillet. It’s best to make it on the barbeque.\u003c/p>\n\u003cfigure id=\"attachment_87198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\" alt=\"Homemade Paella. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Paella. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Spanish paella rice (Bomba or Callespara)\u003c/li>\n\u003cli>2 Tbsp smoked Spanish paprika (Pimenton)\u003c/li>\n\u003cli>1/4 tsp saffron\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Two medium onions, chopped\u003c/li>\n\u003cli>Two red peppers, chopped\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Small can diced tomatoes\u003c/li>\n\u003cli>2 Tbsp tomato paste\u003c/li>\n\u003cli>Sliced chorizo, 1/4 to 1/2 lb\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>1 cup fresh or frozen peas or green beans\u003c/li>\n\u003cli>Fish stock (2 to 3 cups per cup of rice)\u003c/li>\n\u003cli>24 approx each of clams, mussels, scallops, shrimp\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>First, prepare the sofrito base over a stove. Add olive oil to paella pan, and saute the chopped onions and red peppers until soft. Add garlic and cook for 3 minutes more. Then add canned tomatoes, tomato paste, 1 Tbsp pimenton, and sliced chorizo. Cook slowly until thick, about 15-20 min.\u003c/li>\n\u003cli>In the meantime, steam clams and mussels and remove most from shells, leaving some in shell for garnish. Reserve broth for the fish stock.\u003c/li>\n\u003cli>Add rice and fish stock ( and stir to combine. Move to the BBQ, and bring to a gentle simmer. Cook for 15-20 minutes.\u003c/li>\n\u003cli>Add peas or beans, shrimp and scallops, and cook on medium heat until seafood is nearly done, about 7 minutes. Don’t stir! Turn over seafood to cook on both sides.\u003c/li>\n\u003cli>As the liquid is absorbed and the rice softens, you should begin to notice a nice socarrat or crust on the bottom of the pan. You can check with a fork and if required, turn down the heat or adjust the position of the pan to ensure even browning.\u003c/li>\n\u003cli>When rice is almost al dente and socarrat is ready, removed from heat and add already- cooked clams and mussels to warm by covering with foil. Let sit for 5-10 minutes before serving.\u003c/li>\n\u003cli>Let guests serve themselves directly from the pan set in the middle of the table. Great also with Sriracha or green Tabasco sauce.\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003ch3>How to Make Fish Stock\u003c/h3>\n\u003cli>You’ll need 2 cups of stock for every cup of Valencia rice, 3 cups if you use Bomba rice. Don’t use too much stock or it will be mushy. The rice should be a little bit underdone when you remove from the heat to let sit.\u003c/li>\n\u003cli>Use reserved clam and mussel cooking liquid or shrimp bouillon cubes.\u003c/li>\n\u003cli>First simmer saffron in 1/4 cup dry white wine until it turns bright yellow\u003c/li>\n\u003cli>Add enough water and fish cubes or broth to make to desired quantity. Add remaining 1 Tbsp pimenton.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "This traditional Spanish dish is the perfect way to combine fresh seafood and/or meat, delicious spices, and local, seasonal vegetables. You can make it at home on a BBQ, or visit a number of Spanish restaurants around the Bay Area to enjoy a pan with friends.\r\n",
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"description": "This traditional Spanish dish is the perfect way to combine fresh seafood and/or meat, delicious spices, and local, seasonal vegetables. You can make it at home on a BBQ, or visit a number of Spanish restaurants around the Bay Area to enjoy a pan with friends.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87073\" class=\"wp-caption aligncenter\" style=\"max-width: 746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\" alt=\"Paella is a traditional rice dish made with seafood and saffron. Photo: Angela Johnston\" width=\"746\" height=\"1000\" class=\"size-full wp-image-87073\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella is a traditional rice dish made with seafood and saffron. \u003cstrong>See this recipe below!\u003c/strong> Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After my family took a trip to Spain five years ago, we fell in love with paella-- a popular Spanish saffron-infused rice dish originating from the rice growing region of Valencia. When we got back to the San Francisco Bay Area, my dad immediately purchased a 15-inch steel paella pan, ordered some traditional bomba rice from an \u003ca href=\"http://www.tienda.com/food/products/rc-03.html?site=1\" target=\"_blank\">online Spanish grocery store\u003c/a>, and started to perfect his version of this deliciously versatile dish.\u003c/p>\n\u003cp>Traditionally, there are three different types of paella: Valencia paella (paella valenciana), seafood paella (paella de marisco), and a mix of seafood like shrimp and mussels and meat (paella mixta). However, even in the San Francisco Bay Area, I’ve discovered many different varieties and unique takes on the dish-- some that include eggs, summer squash and beans, or paella flavored and colored with squid ink (called arros negre or arroz negro on most menus). Authentic Valencia paella, believed to be the original, usually has chicken and rabbit, snails, green vegetables, beans, and is seasoned with saffron, rosemary and lemon.\u003c/p>\n\u003cp>The way to judge a great paella from a good paella is by the spice, the rice, and how it looks and tastes on the bottom. Paella should use saffron as a flavoring, which gives the rice a strong taste and deep yellow color. Some chefs also use pimentón, or smoked paprika, which also gives the rice a rich smoky taste. Bomba rice is also essential to making a perfect pan of paella. The short grain Spanish rice absorbs up to twice as much liquid as other varieties, soaking up the flavor from the aromatic broth it bubbles in. Some restaurants will use arborio rice, or risotto, which doesn’t give the same, desired effect. Paella is traditionally cooked slowly over an open flame, and in an expertly cooked pan of paella, the rice will have a crunchy, crispy caramelized bottom, called \u003cstrong>socarrat\u003c/strong>. This delicious thin layer of crunchiness is achieved by not stirring the paella once you add the rice, and making sure it slowly simmers over a hot flame. It’s difficult to find restaurants serve paella with socarrat because it would take a long time to cook it this way.\u003c/p>\n\u003cp>Listed below is a selection of Spanish restaurants and tapas bars that serve paella around the Bay Area. Most serve a variation of seafood and mixed paella and serve it in a pan on the table. Be sure to bring someone else with you to enjoy the dish-- most restaurants offer a minimum serving of two and the prices usually start at around $20. \u003c/p>\n\u003cfigure id=\"attachment_87072\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\" alt=\"Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-87072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.iberiarestaurant.com/\" target=\"_blank\">\u003cstrong>Iberia Restaurant\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/aYtNrr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n1026 Alma Street, Menlo Park, CA 94025\u003cbr>\nPh: 650-325-8981\u003cbr>\nHours: Mon.-Sat. 12PM-2PM; 5:30PM-10PM; Sun. 5:30PM-10PM\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in a beautiful brick building in Menlo Park, directly across the street from the Caltrain station, Iberia offers a menu full of authentic Spanish dishes as well as a separate tapas menu. You can eat in their dining room, or in the tapas bar that has leather couches, a fireplace, and an outdoor patio. The paella runs $29.75 per order making it some of the priciest I’ve found in the Bay, but it’s worth the high price. It’s topped with fresh squid, mussels, clams and shrimp, as well as chicken and beef. The rice is flavorful, but unfortunately it doesn’t have much of the tasty socarrat bottom. It takes about 30 minutes to prepare, and you have to order at least two servings, making one pan cost over $70 without tax or tip. \u003c/p>\n\u003cfigure id=\"attachment_87199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\" alt=\"Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-87199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cascalrestaurant.com/site2011/menus.asp\" target=\"_blank\">\u003cstrong>Cascal\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/cp29Ke\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n400 Castro St, Mountain View, CA 94041\u003cbr>\nPh: 650-940-9500\u003cbr>\nHours: Mon.-Sun. 11:30AM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cascalrestaurant?sk=wall\" target=\"_blank\">Cascal Restaurant\u003c/a> \u003c/p>\n\u003cp>Castro Street in downtown Mountain View is lined with restaurants featuring cuisines from around the world. Cascal adds its own latin-fusion to the mix, offering a selection of traditional Spanish dishes and tapas, and others that are more Cuban or Mexican influenced. Their house paella ($23-$44) is my favorite. It features spanish chorizo, and has a strong smoked-paprika flavor. They offer a seafood paella ($24-46), a vegetarian ($12.50-19.50), and a rustic paella ($23-$44) that comes with lamb, chorizo, chicken, and artichokes. \u003c/p>\n\u003cp>\u003cstrong>Esperpento and Picaro\u003c/strong>\u003c/p>\n\u003cp>These two Spanish restaurants in the Mission are owned by Luis Muela Palomar. Their menus differ only slightly, but they offer a great deal on their paella. If you go to Picaro or Esperpento on a Monday night, and you buy pan of paella for two, four or six people, you will also get free sangria and a free dessert to share. The two-person plate of paella costs $24 and comes with either seafood, or a mixture of seafood and chicken. The seafood and rice in both Picaro and Esperpento's paella weren't as flavorful as ingredients in the other paellas I tried, but I was surprised to see and taste some crunchy socarrat on the sides and bottom of the pan. Also, the prices at these two restaurants are some of the most affordable around the Bay. There are a few other San Francisco restaurants that offer paella on their menus like\u003ca href=\"http://www.alegriassf.com/\" target=\"_blank\"> Alegrias\u003c/a> in the Marina, \u003ca href=\"http://coquetasf.com/\" target=\"_blank\">Coqueta\u003c/a> in the Ferry Building, \u003ca href=\"http://www.yelp.com/biz/zarzuela-san-francisco\" target=\"_blank\">Zarzuela\u003c/a> in Russian Hill, and \u003ca href=\"http://www.b44sf.com/\" target=\"_blank\">B44\u003c/a> in the Financial District.\u003c/p>\n\u003cfigure id=\"attachment_87075\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\" alt=\"The mixed paella at Esperpento. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed paella at Esperpento. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/esperpento-san-francisco\" target=\"_blank\">\u003cstrong>Esperpento\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/STQZpm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n295 22nd St, San Francisco, CA 94110\u003cbr>\nPh: 415-282-8867\u003cbr>\nHours: Mon.-Fri. 11:00AM-3PM; 5:00PM-11PM; Sat. 12PM-11PM; Sun. 12PM-10PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Esperpento/118945498168685\" target=\"_blank\">Esperpento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87124\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\" alt=\"The paella at Picaro. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The paella at Picaro. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.picarotapasrestaurant.com/\" target=\"_blank\">\u003cstrong>Picaro\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/GhwSna\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n3120 16th Street, San Francisco, CA 94103\u003cbr>\nPh: 415-431-4089\u003cbr>\nHours: Sun.-Thur. 11:30PM-10PM; Fri.-Sat. 11:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Picaro-Tapas-Restaurant/101658836558233\" target=\"_blank\">Picaro Tapas Restaurant\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87076\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\" alt=\"Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.duendeoakland.com/\" target=\"_blank\">\u003cstrong>Duende\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/2sBkFH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n486 19th Street, Oakland, CA 94612\u003cbr>\nPh: 510-893-0174\u003cbr>\nHours: Sun., Mon., Wed, Thurs., 5:30PM-9:30PM; Fri.-Sat. 5:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/El.Restaurante.Duende\" target=\"_blank\">Duende\u003c/a> \u003c/p>\n\u003cp>Duende’s paellas are more unique and expensive than others in the Bay Area, but they still stay true to tradition, while experimenting with new toppings and flavors. The Paella Carne ($40-76) has pork belly, chorizo picante, manilla clams, and rosemary, and was gone almost as soon as the waiter placed it down on our table. The rosemary flavor didn’t compete with the saffron and paprika spices, the pork belly was crispy juicy, and the paella had a sweet and crispy soccarat on the bottom. You can also order Paella De Verduras ($36-$68), vegetarian paella, with farm eggs, broccoli rabe, asparagus, and heirloom tomatoes, and Arroz Negros ($40-76) with rock fish, tomatoes, allioli, and squid ink. Another dish prepared similarly to paella called Fideua, is also worth a try at Duende ($40-76). Fideua is a traditional Catalan dish made with small bits of pasta noodle browned with a small amount of liquid in a paella pan. It’s almost like a cross between paella and risotto, and Duende’s take on the dish has duck breast, grapes, olives, and kale. The restaurant also has a small bodega on one side of the building, and if you’re lucky a live jazz band may be playing. Reservations may be necessary. You can also get your paella fix in the East Bay at \u003ca href=\"http://www.vengapaella.com/\" target=\"_blank\">Venga Paella\u003c/a> in Jack London Square. \u003c/p>\n\u003cfigure id=\"attachment_87070\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\" alt=\"Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Paella\u003c/h3>\n\u003cp>Paella isn’t too difficult to make at home, as long as you have access to a large 13-15 inch pan or oven-proof skillet. It’s best to make it on the barbeque.\u003c/p>\n\u003cfigure id=\"attachment_87198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\" alt=\"Homemade Paella. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Paella. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Spanish paella rice (Bomba or Callespara)\u003c/li>\n\u003cli>2 Tbsp smoked Spanish paprika (Pimenton)\u003c/li>\n\u003cli>1/4 tsp saffron\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Two medium onions, chopped\u003c/li>\n\u003cli>Two red peppers, chopped\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Small can diced tomatoes\u003c/li>\n\u003cli>2 Tbsp tomato paste\u003c/li>\n\u003cli>Sliced chorizo, 1/4 to 1/2 lb\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>1 cup fresh or frozen peas or green beans\u003c/li>\n\u003cli>Fish stock (2 to 3 cups per cup of rice)\u003c/li>\n\u003cli>24 approx each of clams, mussels, scallops, shrimp\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>First, prepare the sofrito base over a stove. Add olive oil to paella pan, and saute the chopped onions and red peppers until soft. Add garlic and cook for 3 minutes more. Then add canned tomatoes, tomato paste, 1 Tbsp pimenton, and sliced chorizo. Cook slowly until thick, about 15-20 min.\u003c/li>\n\u003cli>In the meantime, steam clams and mussels and remove most from shells, leaving some in shell for garnish. Reserve broth for the fish stock.\u003c/li>\n\u003cli>Add rice and fish stock ( and stir to combine. Move to the BBQ, and bring to a gentle simmer. Cook for 15-20 minutes.\u003c/li>\n\u003cli>Add peas or beans, shrimp and scallops, and cook on medium heat until seafood is nearly done, about 7 minutes. Don’t stir! Turn over seafood to cook on both sides.\u003c/li>\n\u003cli>As the liquid is absorbed and the rice softens, you should begin to notice a nice socarrat or crust on the bottom of the pan. You can check with a fork and if required, turn down the heat or adjust the position of the pan to ensure even browning.\u003c/li>\n\u003cli>When rice is almost al dente and socarrat is ready, removed from heat and add already- cooked clams and mussels to warm by covering with foil. Let sit for 5-10 minutes before serving.\u003c/li>\n\u003cli>Let guests serve themselves directly from the pan set in the middle of the table. Great also with Sriracha or green Tabasco sauce.\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003ch3>How to Make Fish Stock\u003c/h3>\n\u003cli>You’ll need 2 cups of stock for every cup of Valencia rice, 3 cups if you use Bomba rice. Don’t use too much stock or it will be mushy. The rice should be a little bit underdone when you remove from the heat to let sit.\u003c/li>\n\u003cli>Use reserved clam and mussel cooking liquid or shrimp bouillon cubes.\u003c/li>\n\u003cli>First simmer saffron in 1/4 cup dry white wine until it turns bright yellow\u003c/li>\n\u003cli>Add enough water and fish cubes or broth to make to desired quantity. Add remaining 1 Tbsp pimenton.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Longitude: Downtown Oakland’s New Tiki Bar",
"title": "Longitude: Downtown Oakland’s New Tiki Bar",
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"content": "\u003cfigure id=\"attachment_86899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar2-1000.jpg\" alt=\"The bar at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>Suzanne Long, former cocktail maestra at \u003ca href=\"http://www.forbiddenislandalameda.com/\" target=\"_blank\">Forbidden Island\u003c/a>, has opened \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, which feels like your very own Polynesian living room, with fabulous drinks.\u003c/p>\n\u003cp>As a daily wine drinker, I don’t often foray into the world of rum. But when I see a list that runs several pages, and encompasses imports from Antigua to Guyana, and on to India, I don’t need much convincing. \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a> has opened in downtown Oakland to throngs of thirsty urbanites, longing for a tropical escape and a cool, refreshing beverage to transition from day to evening. They’ve found the ideal spot.\u003c/p>\n\u003cp>When Susanne Long, who cut her chops at the ever-popular Forbidden Island, learned that Disco Volante was shuttering, she made her move and set up shop. While the food menu is up a notch from places like Trader Vic’s, to be sure, the focus here is on the rums, and the delicious cocktails, each with a vivid and accurate description on the menu. Servers know the concoctions inside and out, and are a great resource for any questions you might have. \u003c/p>\n\u003cp>We started our evening with two classics: a Mai Tai and a Black Orchid, the former made from (Trader) Vic Bergeron’s 1944 recipe, which most agree is the hands-down best.\u003c/p>\n\u003cfigure id=\"attachment_86980\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/maitai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/maitai.jpg\" alt=\"Trader Vic’s classic Mai Tai at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trader Vic’s classic Mai Tai at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>The Black Orchid is a more recent masterpiece, Long’s own mix of Angostura 7, tart citrus, and house-flambéed rum cordial, an idea that came to her when she was trying to give the drink a caramelized finish.\u003c/p>\n\u003cfigure id=\"attachment_86903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/coupe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/coupe1000.jpg\" alt=\"Suzanne Long's famous Black Orchid. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suzanne Long's famous Black Orchid.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we needed to lay down a base, and the crab rangoons hit the spot. These are made with a fair amount of blue crab, enough to emerge through the melted cream cheese.\u003c/p>\n\u003cfigure id=\"attachment_86904\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/crab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/crab1000.jpg\" alt=\"Crab rangoons with sweet chilli dipping sauce. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab rangoons with sweet chilli dipping sauce.\u003c/figcaption>\u003c/figure>\n\u003cp>Most versions of coconut shrimp are all breading and little coconut, but this one was coconut- laden, the shredded meat fresh and crunchy. \u003c/p>\n\u003cfigure id=\"attachment_86909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shrimp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shrimp1000.jpg\" alt=\"Coconut shrimp and salt-cod fritters. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut shrimp and salt-cod fritters.\u003c/figcaption>\u003c/figure>\n\u003cp>Time for another cocktail. We wanted to try the biggest possible variety, so we ordered one light drink and one quite strong: The Cape Verde Collins, the only rum-less drink we ordered, has Pür Spirits elderflower liqueur, gin, Angostura and Peychaud’s bitters, and a sprig of rosemary, poured over crushed ice in a parfait glass. This is probably the lightest drink on the list, perfect for anyone who’s needing to keep her wits about her. \u003c/p>\n\u003cfigure id=\"attachment_86908\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/parfait1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/parfait1000.jpg\" alt=\"The light and refreshing Cape Verde Collins, a tropical gin cocktail. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The light and refreshing Cape Verde Collins, a tropical gin cocktail.\u003c/figcaption>\u003c/figure>\n\u003cp>The Queen’s Barrel is at the other end of the alcohol spectrum. Served in a big brandy snifter, this whopper has three rums, sparkling citrus, and passion fruit.\u003c/p>\n\u003cfigure id=\"attachment_86901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barrel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barrel1000.jpg\" alt=\"The Queen’s Barrel, the strongest cocktail on Longitude’s list. Photo: Kim Westerman\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-86901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Queen’s Barrel, the strongest cocktail on Longitude’s list.\u003c/figcaption>\u003c/figure>\n\u003cp>I suggested we get two more straws and invite friends, but the more I sipped, the more I fell in love with the sweet passion fruit on top of all that high-octane power. Still, we left some behind.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our favorite two pupus were the salt-cod fritters, Trinidad-style, with cilantro and red pepper aioli, and m’bazzi pea beans, navy beans stewed in coconut milk and served as a finger food in romaine leaves, a Kenyan dish.\u003c/p>\n\u003cfigure id=\"attachment_86902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/beans1000.jpg\" alt=\"Coconut-infused m’bazzi beans. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut-infused m’bazzi beans.\u003c/figcaption>\u003c/figure>\n\u003cp>You can dine under a palapa or at the bar, but anywhere you go you’ll hear birdsong, crickets chirping, or frogs croaking, thanks to a 22-speaker ambient soundscape that plays recordings of wildlife without repeating in each zone.\u003c/p>\n\u003cfigure id=\"attachment_86900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10002.jpg\" alt=\"The early crowd heats up in the bar area at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The early crowd heats up in the bar area at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re seated downstairs, by all means make a trek upstairs to see Long’s mother’s original art, line drawings of animals—a zebra, tiger, giraffe, and many more—Mary Long’s gift to her daughter’s new place, which has already had an auspicious beginning.\u003c/p>\n\u003cfigure id=\"attachment_86898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/art1000.jpg\" alt=\"Mary Long’s Zebra line drawing at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Long’s Zebra line drawing at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">\u003cstrong>Longitude\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Ipu9ox\" target=\"_blank\">Map\u003c/a>\u003cbr>\n347 14th St.\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: 510-465-2008\u003cbr>\nHours: Sunday and Tuesday-Thursday, 4pm-midnight; 10:30; Friday-Saturday, 4pm-1:30am; closed Mondays\u003cbr>\nPrice Range: $$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/longitudeoakland\" target=\"_blank\">Longitude Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/longitudeoak\" target=\"_blank\">@longitudeoak\u003c/a>\u003c/p>\n\n",
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"excerpt": "Suzanne Long, former cocktail maestra at Forbidden Island, has opened Longitude, which feels like your very own Polynesian living room, with fabulous drinks.",
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"title": "Longitude: Downtown Oakland’s New Tiki Bar | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar2-1000.jpg\" alt=\"The bar at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>Suzanne Long, former cocktail maestra at \u003ca href=\"http://www.forbiddenislandalameda.com/\" target=\"_blank\">Forbidden Island\u003c/a>, has opened \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, which feels like your very own Polynesian living room, with fabulous drinks.\u003c/p>\n\u003cp>As a daily wine drinker, I don’t often foray into the world of rum. But when I see a list that runs several pages, and encompasses imports from Antigua to Guyana, and on to India, I don’t need much convincing. \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a> has opened in downtown Oakland to throngs of thirsty urbanites, longing for a tropical escape and a cool, refreshing beverage to transition from day to evening. They’ve found the ideal spot.\u003c/p>\n\u003cp>When Susanne Long, who cut her chops at the ever-popular Forbidden Island, learned that Disco Volante was shuttering, she made her move and set up shop. While the food menu is up a notch from places like Trader Vic’s, to be sure, the focus here is on the rums, and the delicious cocktails, each with a vivid and accurate description on the menu. Servers know the concoctions inside and out, and are a great resource for any questions you might have. \u003c/p>\n\u003cp>We started our evening with two classics: a Mai Tai and a Black Orchid, the former made from (Trader) Vic Bergeron’s 1944 recipe, which most agree is the hands-down best.\u003c/p>\n\u003cfigure id=\"attachment_86980\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/maitai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/maitai.jpg\" alt=\"Trader Vic’s classic Mai Tai at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trader Vic’s classic Mai Tai at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>The Black Orchid is a more recent masterpiece, Long’s own mix of Angostura 7, tart citrus, and house-flambéed rum cordial, an idea that came to her when she was trying to give the drink a caramelized finish.\u003c/p>\n\u003cfigure id=\"attachment_86903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/coupe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/coupe1000.jpg\" alt=\"Suzanne Long's famous Black Orchid. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suzanne Long's famous Black Orchid.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we needed to lay down a base, and the crab rangoons hit the spot. These are made with a fair amount of blue crab, enough to emerge through the melted cream cheese.\u003c/p>\n\u003cfigure id=\"attachment_86904\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/crab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/crab1000.jpg\" alt=\"Crab rangoons with sweet chilli dipping sauce. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab rangoons with sweet chilli dipping sauce.\u003c/figcaption>\u003c/figure>\n\u003cp>Most versions of coconut shrimp are all breading and little coconut, but this one was coconut- laden, the shredded meat fresh and crunchy. \u003c/p>\n\u003cfigure id=\"attachment_86909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shrimp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shrimp1000.jpg\" alt=\"Coconut shrimp and salt-cod fritters. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut shrimp and salt-cod fritters.\u003c/figcaption>\u003c/figure>\n\u003cp>Time for another cocktail. We wanted to try the biggest possible variety, so we ordered one light drink and one quite strong: The Cape Verde Collins, the only rum-less drink we ordered, has Pür Spirits elderflower liqueur, gin, Angostura and Peychaud’s bitters, and a sprig of rosemary, poured over crushed ice in a parfait glass. This is probably the lightest drink on the list, perfect for anyone who’s needing to keep her wits about her. \u003c/p>\n\u003cfigure id=\"attachment_86908\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/parfait1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/parfait1000.jpg\" alt=\"The light and refreshing Cape Verde Collins, a tropical gin cocktail. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The light and refreshing Cape Verde Collins, a tropical gin cocktail.\u003c/figcaption>\u003c/figure>\n\u003cp>The Queen’s Barrel is at the other end of the alcohol spectrum. Served in a big brandy snifter, this whopper has three rums, sparkling citrus, and passion fruit.\u003c/p>\n\u003cfigure id=\"attachment_86901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barrel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barrel1000.jpg\" alt=\"The Queen’s Barrel, the strongest cocktail on Longitude’s list. Photo: Kim Westerman\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-86901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Queen’s Barrel, the strongest cocktail on Longitude’s list.\u003c/figcaption>\u003c/figure>\n\u003cp>I suggested we get two more straws and invite friends, but the more I sipped, the more I fell in love with the sweet passion fruit on top of all that high-octane power. Still, we left some behind.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our favorite two pupus were the salt-cod fritters, Trinidad-style, with cilantro and red pepper aioli, and m’bazzi pea beans, navy beans stewed in coconut milk and served as a finger food in romaine leaves, a Kenyan dish.\u003c/p>\n\u003cfigure id=\"attachment_86902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/beans1000.jpg\" alt=\"Coconut-infused m’bazzi beans. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut-infused m’bazzi beans.\u003c/figcaption>\u003c/figure>\n\u003cp>You can dine under a palapa or at the bar, but anywhere you go you’ll hear birdsong, crickets chirping, or frogs croaking, thanks to a 22-speaker ambient soundscape that plays recordings of wildlife without repeating in each zone.\u003c/p>\n\u003cfigure id=\"attachment_86900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10002.jpg\" alt=\"The early crowd heats up in the bar area at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The early crowd heats up in the bar area at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re seated downstairs, by all means make a trek upstairs to see Long’s mother’s original art, line drawings of animals—a zebra, tiger, giraffe, and many more—Mary Long’s gift to her daughter’s new place, which has already had an auspicious beginning.\u003c/p>\n\u003cfigure id=\"attachment_86898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/art1000.jpg\" alt=\"Mary Long’s Zebra line drawing at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Long’s Zebra line drawing at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">\u003cstrong>Longitude\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Ipu9ox\" target=\"_blank\">Map\u003c/a>\u003cbr>\n347 14th St.\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: 510-465-2008\u003cbr>\nHours: Sunday and Tuesday-Thursday, 4pm-midnight; 10:30; Friday-Saturday, 4pm-1:30am; closed Mondays\u003cbr>\nPrice Range: $$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/longitudeoakland\" target=\"_blank\">Longitude Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/longitudeoak\" target=\"_blank\">@longitudeoak\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Café Underwood: North Oakland’s New Work-At-Home Café ",
"title": "Café Underwood: North Oakland’s New Work-At-Home Café ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While working in cafés is not a new concept, it’s not all that common to find a space specifically designed for this purpose. \u003ca href=\"http://www.cafeunderwood.com\">Café Underwood\u003c/a> is pitched to folks who work from home, but want to collaborate with others, have a meal or drink, or just get away from piles of laundry and other chores.\u003c/p>\n\u003cp>When Dominick Scala, an east-coast transplant who had been bartending at Dogwood, decided to pursue the venture, he had in mind a kind of New Orleans-style writers’ grotto, an escape from the world, complete with absinthe.\u003c/p>\n\u003cfigure id=\"attachment_86915\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\" alt=\"Café Underwood owner, Dominick Scala. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood owner, Dominick Scala. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime freelance writer himself, Scala had some specs for what his ideal setup would be. But as he partnered with blacksmith Mark Ruddy from San Rafael to work on the interior, the space dictated something more akin to a Brooklyn loft space. They chose benches and tables made of redwood, reinforced with industrial steel. The bar is a complementary zebrawood, and adds warmth to the high-ceilinged room.\u003c/p>\n\u003cfigure id=\"attachment_86913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\" alt=\"The beautiful zebrawood bar at Café Underwood.The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a pretty wood deck with several tables for outside workspace.\u003c/p>\n\u003cfigure id=\"attachment_86918\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\" alt=\"Café Underwood outside workspace. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood outside workspace. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The upstairs loft space will be open soon, with rentable chair space for individuals or for large meetings of up to 20 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tables are generously spaced to allow for a modicum of privacy, should you need it, and they’re also big enough for co-working or meeting with a group.\u003c/p>\n\u003cfigure id=\"attachment_86921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\" alt=\"View of the main café space from the upstairs loft. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of the main café space from the upstairs loft. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Lots of singles also share communal tables, easily and without crowding. What’s also nice is that, on any given morning at 11am, you might find someone drinking a glass of prosecco, and another having a Highwire latte.\u003c/p>\n\u003cfigure id=\"attachment_86917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\" alt=\"A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There is a small food menu that will gradually expand as the café settles into a rhythm. Current selections include “grits” (actually, polenta) with parmesan, two kinds of frittatas, served with baby arugula, and a ploughman’s platter in two sizes, with prosciutto, salami, and a couple of cheeses of the day, served with Acme baguette and olives. \u003c/p>\n\u003cfigure id=\"attachment_86922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\" alt=\"Vegetarian frittata. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian frittata. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\" alt=\"Polenta with parmesan. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Polenta with parmesan. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\" alt=\" A small ploughman’s platter. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small ploughman’s platter. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The wine and beer list is also evolving, but there’s currently Ghost Town's Tumbleweed Rye, Lucky Devil's Aleister Abbey, and Donkey & Goat's Rousanne white wine on tap, as well as bottles of Nebbiolo, Grüner Veltliner, Pecorino, Gavi, and two bubblies, with rotating by-the-glass options.\u003c/p>\n\u003cp>With its friendly vibe and aesthetically pleasing ambience, Café Underwood should prove to be a welcome respite for weary telecommuters.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com\">\u003cstrong>Café Underwood\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Zu6eF9\">Map\u003c/a>\u003cbr>\n 308 41\u003csup>st\u003c/sup> St. Oakland, CA 94609\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-995-6660\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-10pm, Monday-Thursday; 7am-1am, Friday; 8am-1am, Saturday; 8am-5pm, Sunday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/cafeunderwood\">Café Underwood\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CafeUnderwood\">@CafeUnderwood\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While working in cafés is not a new concept, it’s not all that common to find a space specifically designed for this purpose. \u003ca href=\"http://www.cafeunderwood.com\">Café Underwood\u003c/a> is pitched to folks who work from home, but want to collaborate with others, have a meal or drink, or just get away from piles of laundry and other chores.\u003c/p>\n\u003cp>When Dominick Scala, an east-coast transplant who had been bartending at Dogwood, decided to pursue the venture, he had in mind a kind of New Orleans-style writers’ grotto, an escape from the world, complete with absinthe.\u003c/p>\n\u003cfigure id=\"attachment_86915\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\" alt=\"Café Underwood owner, Dominick Scala. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood owner, Dominick Scala. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime freelance writer himself, Scala had some specs for what his ideal setup would be. But as he partnered with blacksmith Mark Ruddy from San Rafael to work on the interior, the space dictated something more akin to a Brooklyn loft space. They chose benches and tables made of redwood, reinforced with industrial steel. The bar is a complementary zebrawood, and adds warmth to the high-ceilinged room.\u003c/p>\n\u003cfigure id=\"attachment_86913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\" alt=\"The beautiful zebrawood bar at Café Underwood.The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a pretty wood deck with several tables for outside workspace.\u003c/p>\n\u003cfigure id=\"attachment_86918\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\" alt=\"Café Underwood outside workspace. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood outside workspace. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The upstairs loft space will be open soon, with rentable chair space for individuals or for large meetings of up to 20 people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tables are generously spaced to allow for a modicum of privacy, should you need it, and they’re also big enough for co-working or meeting with a group.\u003c/p>\n\u003cfigure id=\"attachment_86921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\" alt=\"View of the main café space from the upstairs loft. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of the main café space from the upstairs loft. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Lots of singles also share communal tables, easily and without crowding. What’s also nice is that, on any given morning at 11am, you might find someone drinking a glass of prosecco, and another having a Highwire latte.\u003c/p>\n\u003cfigure id=\"attachment_86917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\" alt=\"A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There is a small food menu that will gradually expand as the café settles into a rhythm. Current selections include “grits” (actually, polenta) with parmesan, two kinds of frittatas, served with baby arugula, and a ploughman’s platter in two sizes, with prosciutto, salami, and a couple of cheeses of the day, served with Acme baguette and olives. \u003c/p>\n\u003cfigure id=\"attachment_86922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\" alt=\"Vegetarian frittata. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian frittata. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\" alt=\"Polenta with parmesan. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Polenta with parmesan. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\" alt=\" A small ploughman’s platter. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small ploughman’s platter. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The wine and beer list is also evolving, but there’s currently Ghost Town's Tumbleweed Rye, Lucky Devil's Aleister Abbey, and Donkey & Goat's Rousanne white wine on tap, as well as bottles of Nebbiolo, Grüner Veltliner, Pecorino, Gavi, and two bubblies, with rotating by-the-glass options.\u003c/p>\n\u003cp>With its friendly vibe and aesthetically pleasing ambience, Café Underwood should prove to be a welcome respite for weary telecommuters.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com\">\u003cstrong>Café Underwood\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Zu6eF9\">Map\u003c/a>\u003cbr>\n 308 41\u003csup>st\u003c/sup> St. Oakland, CA 94609\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-995-6660\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-10pm, Monday-Thursday; 7am-1am, Friday; 8am-1am, Saturday; 8am-5pm, Sunday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/cafeunderwood\">Café Underwood\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CafeUnderwood\">@CafeUnderwood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Jack’s Oyster Bar & Fish House: Oysters with a uniquely Oakland view in Jack London Square",
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"content": "\u003cfigure id=\"attachment_86717\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/looking-outside-659x494.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/looking-outside-659x494.jpg\" alt=\" Jack’s Oyster Bar and Fish House\" width=\"659\" height=\"494\" class=\"size-full wp-image-86717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack’s Oyster Bar and Fish House\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/chrisoldaker/\" target=\"_blank\">chrisoldaker\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oysters-with-a-uniquely-oakland-view-in-jack-london-square/\" target=\"_blank\">Oakland Local\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Almost once a week, after a particularly long day on the grind, when the stress starts to overwhelm me, I get a serious craving for oysters. It’s become my way of hitting the reset and regrouping. I’ll take ‘em just about anywhere they’re fresh, but if I can manage to have those delectable mollusks on a nice patio overlooking the waterfront at sunset with a strong cocktail in hand, then I’m pretty much in heaven.\u003c/p>\n\u003cfigure id=\"attachment_86721\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/drinks.jpg\" alt=\"The Dill-icious cocktail is just that.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dill-icious cocktail is just that.\u003c/figcaption>\u003c/figure>\n\u003cp>It just so happens that \u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">Jack’s Oyster Bar & Fish House\u003c/a> delivers exactly that. Situated right next to \u003ca href=\"http://www.bocanova.com/\" target=\"_blank\">Bocanova\u003c/a>’s waterfront side in \u003ca href=\"http://www.jacklondonsquare.com/\" target=\"_blank\">Jack London Square\u003c/a>, the new restaurant offers a full bar with handcrafted cocktails, a great beer and wine list and a menu focusing on classic California seafood with a few interesting twists.\u003c/p>\n\u003cfigure id=\"attachment_86722\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fish-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fish-bar.jpg\" alt=\"The raw bar provides a centerpiece for the space.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86722\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw bar provides a centerpiece for the space.\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Rick Hackett and Meredith Melville, who opened neighboring Bocanova five years ago, have completely revamped the space with sleek, modern architecture and beautiful artwork. With an outdoor patio section overlooking the harbor, Jack’s provides the perfect environment for enjoying their plethora of amazing seafood options. The back of the restaurant is adorned with a large-scale wheat-paste mural installed by local artists Becky Carter and Michael de la Torre, giving the interior a whimsical and uniquely Oakland flare.\u003c/p>\n\u003cfigure id=\"attachment_86723\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mural.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mural.jpg\" alt=\"Oakland mural.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86723\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland mural.\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Peter Villegas’ menu keeps it simple with a focus on sustainability and freshness. In addition to the extensive raw bar, Jack’s offers traditional East-Coast items such as lobster rolls, chowders and crab cakes with a California twist, pulling influences from Vellegas’ globe-trotting culinary experiences to craft original dishes like his battered soft shell crab on a bed of kimchi, drizzled in black garlic, or the baked sardines with radish and salsa verde.\u003c/p>\n\u003cfigure id=\"attachment_86725\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sardines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sardines.jpg\" alt=\"Baked sardines.\" width=\"1100\" height=\"734\" class=\"size-full wp-image-86725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked sardines.\u003c/figcaption>\u003c/figure>\n\u003cp>Adding to their focus on sustainability, a portion of their featured oyster specials are donated to \u003ca href=\"http://www.thewatershedproject.org/home.php\" target=\"_blank\">The Watershed Project\u003c/a>, a nonprofit devoted to research and monitoring of the San Francisco Bay.\u003c/p>\n\u003cfigure id=\"attachment_86724\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters.jpg\" alt=\"Freshly shucked oysters on ice.\" width=\"1100\" height=\"826\" class=\"size-full wp-image-86724\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters on ice.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar & Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water Street\u003cbr>\nJack London Square\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 271-7952\u003cbr>\nMon.-Fri. 11:30am -10:00pm, Sat. 11am-10pm, Sun. 11am-9:30pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86717\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/looking-outside-659x494.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/looking-outside-659x494.jpg\" alt=\" Jack’s Oyster Bar and Fish House\" width=\"659\" height=\"494\" class=\"size-full wp-image-86717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack’s Oyster Bar and Fish House\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/chrisoldaker/\" target=\"_blank\">chrisoldaker\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oysters-with-a-uniquely-oakland-view-in-jack-london-square/\" target=\"_blank\">Oakland Local\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Almost once a week, after a particularly long day on the grind, when the stress starts to overwhelm me, I get a serious craving for oysters. It’s become my way of hitting the reset and regrouping. I’ll take ‘em just about anywhere they’re fresh, but if I can manage to have those delectable mollusks on a nice patio overlooking the waterfront at sunset with a strong cocktail in hand, then I’m pretty much in heaven.\u003c/p>\n\u003cfigure id=\"attachment_86721\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/drinks.jpg\" alt=\"The Dill-icious cocktail is just that.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dill-icious cocktail is just that.\u003c/figcaption>\u003c/figure>\n\u003cp>It just so happens that \u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">Jack’s Oyster Bar & Fish House\u003c/a> delivers exactly that. Situated right next to \u003ca href=\"http://www.bocanova.com/\" target=\"_blank\">Bocanova\u003c/a>’s waterfront side in \u003ca href=\"http://www.jacklondonsquare.com/\" target=\"_blank\">Jack London Square\u003c/a>, the new restaurant offers a full bar with handcrafted cocktails, a great beer and wine list and a menu focusing on classic California seafood with a few interesting twists.\u003c/p>\n\u003cfigure id=\"attachment_86722\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fish-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fish-bar.jpg\" alt=\"The raw bar provides a centerpiece for the space.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86722\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw bar provides a centerpiece for the space.\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Rick Hackett and Meredith Melville, who opened neighboring Bocanova five years ago, have completely revamped the space with sleek, modern architecture and beautiful artwork. With an outdoor patio section overlooking the harbor, Jack’s provides the perfect environment for enjoying their plethora of amazing seafood options. The back of the restaurant is adorned with a large-scale wheat-paste mural installed by local artists Becky Carter and Michael de la Torre, giving the interior a whimsical and uniquely Oakland flare.\u003c/p>\n\u003cfigure id=\"attachment_86723\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mural.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mural.jpg\" alt=\"Oakland mural.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86723\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland mural.\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Peter Villegas’ menu keeps it simple with a focus on sustainability and freshness. In addition to the extensive raw bar, Jack’s offers traditional East-Coast items such as lobster rolls, chowders and crab cakes with a California twist, pulling influences from Vellegas’ globe-trotting culinary experiences to craft original dishes like his battered soft shell crab on a bed of kimchi, drizzled in black garlic, or the baked sardines with radish and salsa verde.\u003c/p>\n\u003cfigure id=\"attachment_86725\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sardines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sardines.jpg\" alt=\"Baked sardines.\" width=\"1100\" height=\"734\" class=\"size-full wp-image-86725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked sardines.\u003c/figcaption>\u003c/figure>\n\u003cp>Adding to their focus on sustainability, a portion of their featured oyster specials are donated to \u003ca href=\"http://www.thewatershedproject.org/home.php\" target=\"_blank\">The Watershed Project\u003c/a>, a nonprofit devoted to research and monitoring of the San Francisco Bay.\u003c/p>\n\u003cfigure id=\"attachment_86724\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters.jpg\" alt=\"Freshly shucked oysters on ice.\" width=\"1100\" height=\"826\" class=\"size-full wp-image-86724\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters on ice.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar & Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water Street\u003cbr>\nJack London Square\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 271-7952\u003cbr>\nMon.-Fri. 11:30am -10:00pm, Sat. 11am-10pm, Sun. 11am-9:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Oakland Teens take on Fast Food Industry in New Video",
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"content": "\u003cfigure id=\"attachment_86152\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\" alt=\"Are You Loving It?\" width=\"659\" height=\"350\" class=\"size-full wp-image-86152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are You Loving It?\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/barbara-grady/\" target=\"_blank\">Barbara Grady\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oakland-teens-take-on-fast-food-industry-in-new-video/\" target=\"_blank\">Oakland Local\u003c/a> (8/10/14)\u003c/p>\n\u003cp>Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs?\u003c/p>\n\u003cp>That’s the message some Oakland teenagers present in their new music video, \u003ca href=\"http://https//www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">\u003cem>Are You Loving It?\u003c/em>\u003c/a>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=ghx3EkvLaA8]\n\u003c/p>\u003cp>Teens working at the student-centered \u003ca href=\"http://musevideo.net/\" target=\"_blank\">Muse Video\u003c/a> unit of \u003ca href=\"http://www.meaoakland.org/\" target=\"_blank\">KDOL TV\u003c/a> from nearby MetWest High School and \u003ca href=\"http://youthuprising.org/\" target=\"_blank\">Youth Uprising\u003c/a>, both in Oakland, created the video, using tools and training from their internships at KDOL. The TV studio is a joint project of the \u003ca href=\"http://ousd.k12.ca.us/\" target=\"_blank\">Oakland Unified School District\u003c/a> and Media Enterprise Alliance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Are you Loving It\u003c/em> is about a gang leader Ronald McDonald who hooks his recruits on fast food and makes them go out to street corners to sell sugary drinks and fatty chips, hooking yet more people. They succumb to these addictive substances.\u003c/p>\n\u003cp>Rap songwriter Alexis Johnson, a 19-year-old from Oakland whose pen name is L.L.D.B., wrote the lyrics, inspired by the health problems in her family.\u003c/p>\n\u003cp>“Before, I wasn’t really into going healthy. But after this project and seeing a lot of people come together who really care about going healthy and going green, it really made me realize how important food is to everybody,” she said.\u003c/p>\n\u003cp>“We started off by thinking about our personal experiences with food. I wrote about my grandmother who is a diabetic and my baby brother who had to get his teeth replaced because he ate too much sugar.”\u003c/p>\n\u003cp>Jake Schoneker, their video instructor at \u003ca href=\"http://www.meaoakland.org/announcing-the-new-kdol-tv-studio\" target=\"_blank\">KDOL\u003c/a>, said the topic was the youths’ choice. Local hip hop artist and food justice activist Ashel Eldridge also helped the project, working with youth on the sound track for the video.\u003c/p>\n\u003cp>“The concept for the song and video arose out of education and brainstorming sessions where young people expressed their frustration with the quality of food readily available in urban communities,” Schoneker said.\u003c/p>\n\u003cp>The video plays on McDonald’s advertising, as a prototype of attempts by many fast food companies to get youth hooked on their food, he said. “They decided that despite what the McDonalds jingle may say– with diabetes and obesity rates going through the roof and little kids getting hooked on sugar and soda– they weren’t really“Loving It” after all.\u003c/p>\n\u003cp>According to the Alameda County Health Department, about a third of school-aged children in this county are overweight. Yet despite weight, some local children also qualify as malnourished because their access to healthy food is limited.\u003c/p>\n\u003cp>The video is a public service announcement which the youth hope various schools and nonprofits will use to educate kids about healthy and unhealthy eating. “This marks the debut of this all-new education format, designed to save the lives of at-risk youth suffering from fast food, soda and sugar addiction,” the youth wrote in their Muse Video production material.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>They ask people to share \u003ca href=\"https://www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">the video\u003c/a>, which is on YouTube, and to comment on it.\u003c/p>\n\n",
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"excerpt": "Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs? That’s the message some Oakland teenagers present in their new music video, \u003cem>Are You Loving It?\u003c/em>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86152\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\" alt=\"Are You Loving It?\" width=\"659\" height=\"350\" class=\"size-full wp-image-86152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are You Loving It?\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/barbara-grady/\" target=\"_blank\">Barbara Grady\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oakland-teens-take-on-fast-food-industry-in-new-video/\" target=\"_blank\">Oakland Local\u003c/a> (8/10/14)\u003c/p>\n\u003cp>Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs?\u003c/p>\n\u003cp>That’s the message some Oakland teenagers present in their new music video, \u003ca href=\"http://https//www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">\u003cem>Are You Loving It?\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ghx3EkvLaA8'\n title='//www.youtube.com/embed/ghx3EkvLaA8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp>Teens working at the student-centered \u003ca href=\"http://musevideo.net/\" target=\"_blank\">Muse Video\u003c/a> unit of \u003ca href=\"http://www.meaoakland.org/\" target=\"_blank\">KDOL TV\u003c/a> from nearby MetWest High School and \u003ca href=\"http://youthuprising.org/\" target=\"_blank\">Youth Uprising\u003c/a>, both in Oakland, created the video, using tools and training from their internships at KDOL. The TV studio is a joint project of the \u003ca href=\"http://ousd.k12.ca.us/\" target=\"_blank\">Oakland Unified School District\u003c/a> and Media Enterprise Alliance.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Are you Loving It\u003c/em> is about a gang leader Ronald McDonald who hooks his recruits on fast food and makes them go out to street corners to sell sugary drinks and fatty chips, hooking yet more people. They succumb to these addictive substances.\u003c/p>\n\u003cp>Rap songwriter Alexis Johnson, a 19-year-old from Oakland whose pen name is L.L.D.B., wrote the lyrics, inspired by the health problems in her family.\u003c/p>\n\u003cp>“Before, I wasn’t really into going healthy. But after this project and seeing a lot of people come together who really care about going healthy and going green, it really made me realize how important food is to everybody,” she said.\u003c/p>\n\u003cp>“We started off by thinking about our personal experiences with food. I wrote about my grandmother who is a diabetic and my baby brother who had to get his teeth replaced because he ate too much sugar.”\u003c/p>\n\u003cp>Jake Schoneker, their video instructor at \u003ca href=\"http://www.meaoakland.org/announcing-the-new-kdol-tv-studio\" target=\"_blank\">KDOL\u003c/a>, said the topic was the youths’ choice. Local hip hop artist and food justice activist Ashel Eldridge also helped the project, working with youth on the sound track for the video.\u003c/p>\n\u003cp>“The concept for the song and video arose out of education and brainstorming sessions where young people expressed their frustration with the quality of food readily available in urban communities,” Schoneker said.\u003c/p>\n\u003cp>The video plays on McDonald’s advertising, as a prototype of attempts by many fast food companies to get youth hooked on their food, he said. “They decided that despite what the McDonalds jingle may say– with diabetes and obesity rates going through the roof and little kids getting hooked on sugar and soda– they weren’t really“Loving It” after all.\u003c/p>\n\u003cp>According to the Alameda County Health Department, about a third of school-aged children in this county are overweight. Yet despite weight, some local children also qualify as malnourished because their access to healthy food is limited.\u003c/p>\n\u003cp>The video is a public service announcement which the youth hope various schools and nonprofits will use to educate kids about healthy and unhealthy eating. “This marks the debut of this all-new education format, designed to save the lives of at-risk youth suffering from fast food, soda and sugar addiction,” the youth wrote in their Muse Video production material.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>They ask people to share \u003ca href=\"https://www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">the video\u003c/a>, which is on YouTube, and to comment on it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Meet Miss Arepita: A Taste of Venezuela in North Oakland",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\" alt=\"and Carolina Abolio\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Milena Mata with Carolina Abolio, owner of Miss Arepita / Arepa Mobile. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>I had the pleasure of meeting Carolina Abolio, the founder of \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Miss Arepita / Arepa Mobile\u003c/a>, when she recently catered a meal for several \u003ca href=\"http://blogs.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a> producers. After sampling the array of delicious arepas she prepared for the staff, I wanted to know more about her burgeoning business and these savory Venezuelan flatbreads.\u003c/p>\n\u003cfigure id=\"attachment_85605\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2-190x190.jpg\" alt=\"Arepera in Caracas, Venezuela. Photo: Carolina Abolio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arepera in Caracas, Venezuela. Photo: Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>\"You really can’t go too far in Venezuela without running into an \u003cem>arepa\u003c/em>,\" said Abolio via email. \"They are sold at \u003cem>areperas\u003c/em> everywhere throughout the country and given the countless ways it can be prepared, there is really an \u003cem>arepa\u003c/em> for everyone.\"\u003c/p>\n\u003cp>\"The \u003cem>arepa\u003c/em> is made of maize flour, grown by the natives in small indigenous villages. It was made from moistened maize, ground between stones to produce pliable dough. Later they were formed into discs and heated to a high temperature on earthenware tiles called \"\u003cem>aripos\u003c/em>,\" hence the name. \u003cem>Arepas\u003c/em> have always been the traditional breakfast food for most Venezuelan families. They are our \"daily bread,\" as they replace almost completely the use of wheat bread.\u003c/p>\n\u003cp>Our \u003cem>arepas\u003c/em> are handmade, gluten-free, grilled pockets of corn meal that are crunchy on the outside and moist on the inside. Then they're stuffed with cooked meats, cheeses or sautéed locally grown veggies.\"\u003c/p>\n\u003cfigure id=\"attachment_85604\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o-1024x818.jpg\" alt=\"Carne Mechada Arepa\" width=\"1024\" height=\"818\" class=\"size-large wp-image-85604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne Mechada Arepa. Photo: Hugh Lovell\u003c/figcaption>\u003c/figure>\n\u003cp>While Abolio doesn't have a professional background in the culinary arts -- she obtained a degree in civil engineering -- \"I learned with my family how food created strong bridges between communities. Growing up in Venezuela, in an Italian home, good food was always the central part of our tradition. Everything revolved around the kitchen table which always had warm and delicious treats to offer to everyone who rang the doorbell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I moved to Boston, I realized how handy all those days cooking with my sister Judith and listening to the stories about our family helped me on my homesick days to reproduce those flavors and smells that I missed so much. In the last 8 years, that passion for collecting, reproducing and sharing those traditional flavors and the stories attached to those flavors from my hometown have become stronger.\"\u003c/p>\n\u003cp>Based in the city of Oakland, Abolio was drawn there as \"it's listed among the top cities in the country for sustainability practice. The food scene is booming because of those food artisans and creators that are moving here from all over the word.\"\u003c/p>\n\u003cfigure id=\"attachment_85623\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market-217x290.jpg\" width=\"217\" height=\"290\" class=\"size-medium wp-image-85623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Miss Arepita\" and customer Nancy Warren at the Phat Beets Produce Farmers' Market in North Oakland. Photo courtesy of Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>She's also supported by \u003ca href=\"http://www.phatbeetsproduce.org/\" target=\"_blank\">Phat Beets Produce\u003c/a>, \"a food justice collective. The collective was started in North Oakland in 2007 as a guerrilla produce stand in a local park. It was started as a means to close the gap between small farmers of color that lack market outlets and urban communities that lack access to healthy, affordable and culturally-appropriate food.\u003c/p>\n\u003cp>I prepare the arepas in a commercial kitchen subsidized by Phat Beets Produce. The goal of their \u003ca href=\"http://www.phatbeetsproduce.org/incubator-kitchen/\" target=\"_blank\">incubator kitchen\u003c/a> program is to train and support Oakland residents to become successful entrepreneurs in food ventures.\" \u003c/p>\n\u003cp>Abolio then sells her food at \"this little neighborhood farmers' market [\u003ca href=\"http://www.phatbeetsproduce.org/farmers-markets/north-oakland-arlington-medical-center/\" target=\"_blank\">on Grace and Lowell Streets\u003c/a>]. It's a place for neighbors to be neighborly on Saturday mornings until 2pm. It's not big, but it rules. We also offer lunch delivery to your office or home for 20 people or more. We call it \"\u003cem>La Lonchera\u003c/em>\" and it features our traditional \u003cem>arepas\u003c/em> prepared on site.\"\u003c/p>\n\u003cp>Here's a run down of Miss Arepita's offerings, as described by Abolio:\u003c/p>\n\u003cp>\u003cem>Pabellon\u003c/em>: \"A traditional dish from Venezuela that includes plantains, meat, beans and rice served on a plate. At some point, the rice was traded for white cheese and was placed inside an \u003cem>arepa\u003c/em>.\"\u003c/p>\n\u003cp>\u003cem>Pata Pata\u003c/em>: \"Black beans, plantains and white cheese. This \u003cem>arepa\u003c/em> was created in honor of \u003ca href=\"http://en.wikipedia.org/wiki/Miriam_Makeba\" target=\"_blank\">Miriam Makeba\u003c/a>, famous for the song \"Pata Pata.\"\u003c/p>\n\u003cfigure id=\"attachment_85596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\" alt=\"Pata Pata Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pata Pata Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Reina Pepiada\u003c/em>: \"Chicken salad with avocado. When Venezuela won the first “Miss World,” this \u003cem>arepa\u003c/em> was created in her honor. The recipe that I use has a twist that I borrowed from my cousin Jenny. This recipe inspires the taste of Christmas year-round.\"\u003c/p>\n\u003cfigure id=\"attachment_85595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\" alt=\"Reina Pepiada Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reina Pepiada Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Veggie Calypso:\u003c/em> \"My own recipe. We make it using seasonal veggies from the farmers' market. It changes weekly.\"\u003c/p>\n\u003cp>\u003cem>Carne Mechada\u003c/em>: \"Shredded beef in a red sauce with plantains.\"\u003c/p>\n\u003cp>\"We also prepared our own \u003cem>salsas\u003c/em>, such as \u003cem>guasacaca\u003c/em> (a green sauce that's great for drizzling over arepas and is our own recipe) and \u003cem>salsa picante\u003c/em>, a hot sauce.\"\u003c/p>\n\u003cfigure id=\"attachment_85598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\" alt=\"Guasacaca and Salsa Picante\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guasacaca and Salsa Picante. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cem>Papelón con limón\u003c/em> is a refreshing Venezuelan beverage, made with \u003cem>papelón\u003c/em> (raw, hardened sugar cane juice), water and usually lime or lemon juice.\"\u003c/p>\n\u003cfigure id=\"attachment_85597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\" alt=\"Papelón con limón\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papelón con limón. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>What's next for Miss Arepita? \"At the moment, [our plan for a food] truck is still in the 'blueprints' stage. My goal in the next couple of years is to introduce the \u003cem>arepa\u003c/em> culture to our East Bay community one \u003cem>arepa\u003c/em> at a time and the truck will follow.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Find out more about Miss Arepita / Arepita Mobile at her \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Facebook page\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\" alt=\"and Carolina Abolio\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Milena Mata with Carolina Abolio, owner of Miss Arepita / Arepa Mobile. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>I had the pleasure of meeting Carolina Abolio, the founder of \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Miss Arepita / Arepa Mobile\u003c/a>, when she recently catered a meal for several \u003ca href=\"http://blogs.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a> producers. After sampling the array of delicious arepas she prepared for the staff, I wanted to know more about her burgeoning business and these savory Venezuelan flatbreads.\u003c/p>\n\u003cfigure id=\"attachment_85605\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2-190x190.jpg\" alt=\"Arepera in Caracas, Venezuela. Photo: Carolina Abolio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arepera in Caracas, Venezuela. Photo: Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>\"You really can’t go too far in Venezuela without running into an \u003cem>arepa\u003c/em>,\" said Abolio via email. \"They are sold at \u003cem>areperas\u003c/em> everywhere throughout the country and given the countless ways it can be prepared, there is really an \u003cem>arepa\u003c/em> for everyone.\"\u003c/p>\n\u003cp>\"The \u003cem>arepa\u003c/em> is made of maize flour, grown by the natives in small indigenous villages. It was made from moistened maize, ground between stones to produce pliable dough. Later they were formed into discs and heated to a high temperature on earthenware tiles called \"\u003cem>aripos\u003c/em>,\" hence the name. \u003cem>Arepas\u003c/em> have always been the traditional breakfast food for most Venezuelan families. They are our \"daily bread,\" as they replace almost completely the use of wheat bread.\u003c/p>\n\u003cp>Our \u003cem>arepas\u003c/em> are handmade, gluten-free, grilled pockets of corn meal that are crunchy on the outside and moist on the inside. Then they're stuffed with cooked meats, cheeses or sautéed locally grown veggies.\"\u003c/p>\n\u003cfigure id=\"attachment_85604\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o-1024x818.jpg\" alt=\"Carne Mechada Arepa\" width=\"1024\" height=\"818\" class=\"size-large wp-image-85604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne Mechada Arepa. Photo: Hugh Lovell\u003c/figcaption>\u003c/figure>\n\u003cp>While Abolio doesn't have a professional background in the culinary arts -- she obtained a degree in civil engineering -- \"I learned with my family how food created strong bridges between communities. Growing up in Venezuela, in an Italian home, good food was always the central part of our tradition. Everything revolved around the kitchen table which always had warm and delicious treats to offer to everyone who rang the doorbell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I moved to Boston, I realized how handy all those days cooking with my sister Judith and listening to the stories about our family helped me on my homesick days to reproduce those flavors and smells that I missed so much. In the last 8 years, that passion for collecting, reproducing and sharing those traditional flavors and the stories attached to those flavors from my hometown have become stronger.\"\u003c/p>\n\u003cp>Based in the city of Oakland, Abolio was drawn there as \"it's listed among the top cities in the country for sustainability practice. The food scene is booming because of those food artisans and creators that are moving here from all over the word.\"\u003c/p>\n\u003cfigure id=\"attachment_85623\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market-217x290.jpg\" width=\"217\" height=\"290\" class=\"size-medium wp-image-85623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Miss Arepita\" and customer Nancy Warren at the Phat Beets Produce Farmers' Market in North Oakland. Photo courtesy of Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>She's also supported by \u003ca href=\"http://www.phatbeetsproduce.org/\" target=\"_blank\">Phat Beets Produce\u003c/a>, \"a food justice collective. The collective was started in North Oakland in 2007 as a guerrilla produce stand in a local park. It was started as a means to close the gap between small farmers of color that lack market outlets and urban communities that lack access to healthy, affordable and culturally-appropriate food.\u003c/p>\n\u003cp>I prepare the arepas in a commercial kitchen subsidized by Phat Beets Produce. The goal of their \u003ca href=\"http://www.phatbeetsproduce.org/incubator-kitchen/\" target=\"_blank\">incubator kitchen\u003c/a> program is to train and support Oakland residents to become successful entrepreneurs in food ventures.\" \u003c/p>\n\u003cp>Abolio then sells her food at \"this little neighborhood farmers' market [\u003ca href=\"http://www.phatbeetsproduce.org/farmers-markets/north-oakland-arlington-medical-center/\" target=\"_blank\">on Grace and Lowell Streets\u003c/a>]. It's a place for neighbors to be neighborly on Saturday mornings until 2pm. It's not big, but it rules. We also offer lunch delivery to your office or home for 20 people or more. We call it \"\u003cem>La Lonchera\u003c/em>\" and it features our traditional \u003cem>arepas\u003c/em> prepared on site.\"\u003c/p>\n\u003cp>Here's a run down of Miss Arepita's offerings, as described by Abolio:\u003c/p>\n\u003cp>\u003cem>Pabellon\u003c/em>: \"A traditional dish from Venezuela that includes plantains, meat, beans and rice served on a plate. At some point, the rice was traded for white cheese and was placed inside an \u003cem>arepa\u003c/em>.\"\u003c/p>\n\u003cp>\u003cem>Pata Pata\u003c/em>: \"Black beans, plantains and white cheese. This \u003cem>arepa\u003c/em> was created in honor of \u003ca href=\"http://en.wikipedia.org/wiki/Miriam_Makeba\" target=\"_blank\">Miriam Makeba\u003c/a>, famous for the song \"Pata Pata.\"\u003c/p>\n\u003cfigure id=\"attachment_85596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\" alt=\"Pata Pata Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pata Pata Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Reina Pepiada\u003c/em>: \"Chicken salad with avocado. When Venezuela won the first “Miss World,” this \u003cem>arepa\u003c/em> was created in her honor. The recipe that I use has a twist that I borrowed from my cousin Jenny. This recipe inspires the taste of Christmas year-round.\"\u003c/p>\n\u003cfigure id=\"attachment_85595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\" alt=\"Reina Pepiada Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reina Pepiada Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Veggie Calypso:\u003c/em> \"My own recipe. We make it using seasonal veggies from the farmers' market. It changes weekly.\"\u003c/p>\n\u003cp>\u003cem>Carne Mechada\u003c/em>: \"Shredded beef in a red sauce with plantains.\"\u003c/p>\n\u003cp>\"We also prepared our own \u003cem>salsas\u003c/em>, such as \u003cem>guasacaca\u003c/em> (a green sauce that's great for drizzling over arepas and is our own recipe) and \u003cem>salsa picante\u003c/em>, a hot sauce.\"\u003c/p>\n\u003cfigure id=\"attachment_85598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\" alt=\"Guasacaca and Salsa Picante\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guasacaca and Salsa Picante. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cem>Papelón con limón\u003c/em> is a refreshing Venezuelan beverage, made with \u003cem>papelón\u003c/em> (raw, hardened sugar cane juice), water and usually lime or lemon juice.\"\u003c/p>\n\u003cfigure id=\"attachment_85597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\" alt=\"Papelón con limón\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papelón con limón. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>What's next for Miss Arepita? \"At the moment, [our plan for a food] truck is still in the 'blueprints' stage. My goal in the next couple of years is to introduce the \u003cem>arepa\u003c/em> culture to our East Bay community one \u003cem>arepa\u003c/em> at a time and the truck will follow.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Find out more about Miss Arepita / Arepita Mobile at her \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Facebook page\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Townie: Berkeley’s New Neighborhood Hangout",
"title": "Townie: Berkeley’s New Neighborhood Hangout",
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"content": "\u003cfigure id=\"attachment_85619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/exterior1000.jpg\" alt=\"Street view of Townie. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Street view of Townie. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Townie/1451375891790633\" target=\"_blank\">Townie\u003c/a> is the kind of place you might walk into if you were not from around here, but just checking out the neighborhood for a spot to relax. You wouldn’t know that the same building once housed somewhat of a local institution (Venezia) for a number of years, or that University Avenue doesn’t have a destination restaurant on every block. In fact, this may be the densest restaurant zone in all of Berkeley with, proportionately, the fewest great meals to be had. Townie, with its warm brick walls and dim lighting behind huge plate-glass windows, is just what it seems to be: a welcoming neighborhood hangout where you can get an excellent drink and a simply executed, affordable meal. Much thought has gone in to the relationship between the two.\u003c/p>\n\u003cfigure id=\"attachment_85620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/soft-opening1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/soft-opening1000.jpg\" alt=\"Townie’s 75-seat open dining room, abuzz with locals. Photo: Courtesy of Townie \" width=\"1000\" height=\"1000\" class=\"size-full wp-image-85620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Townie’s 75-seat open dining room, abuzz with locals. Photo: Courtesy of Townie\u003c/figcaption>\u003c/figure>\n\u003cp>Both the beverage and food menus are intentionally small, and thoughtfully curated. In homage to co-owner Nima Shokat’s divey \u003ca href=\"http://www.missouri-lounge.com/\" target=\"_blank\">Missouri Lounge\u003c/a>, in West Berkeley, the drink list features a beer-and-whiskey-shot special every night for five bucks. The most popular cocktail thus far seems to be The Ginger Thistle (concocted by Diana Krell), a mix of Cynar, Citadelle gin, lemon juice, and Bundaberg ginger beer, which gives it an effervescent spice. Belly up or take a table; all the food and drinks are served both at the bar and at tables, both individual and communal. (The restaurant is about evenly divided between the two.)\u003c/p>\n\u003cfigure id=\"attachment_85616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar1000.jpg\" alt=\"Belly up to the bar at Townie. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belly up to the bar at Townie. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Shokat and partner Maianna Voge have in mind a neighborhood spot, not a grand drinking or dining destination. And, despite having hired a chef with experience at duly lauded State Bird Provisions, they seem to have achieved just that. \u003c/p>\n\u003cfigure id=\"attachment_85614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters1000.jpg\" alt=\"Marin Atlantic oysters with roasted corn and bay leaf. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Atlantic oysters with roasted corn and bay leaf. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>All the food follows a shareable, small-plates format. We tried a variety of dishes, starting with two perfect Marin Atlantic oysters, served raw and topped with roasted corn and bay leaf, which paired nicely with a Spanish Brut Nature Cava. Next up were crisp, light croquettes of fluffy potato with Manchego cheese and Serrano ham, meltingly good. Homemade chicharrones are light as a feather, and dusted with a purple salt made from dehydrated sauerkraut. \u003c/p>\n\u003cfigure id=\"attachment_85618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/croquettes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/croquettes1000.jpg\" alt=\"Potato croquettes with Manchego cheese and Serrano ham and chicharrones. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potato croquettes with Manchego cheese and Serrano ham and chicharrones. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The mussels in an aromatic broth with cubes of Spanish chorizo, served with toast, are not tricked out, just pure seafood and smoked-meat flavor. \u003c/p>\n\u003cfigure id=\"attachment_85615\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mussels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mussels1000.jpg\" alt=\"Mussels with Spanish chorizo. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mussels with Spanish chorizo. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>We switched to a Greek Merlot (a surprising and delicious choice) with the seared hanger steak (perfectly rare) atop a smooth purée of potatoes, chunks of summer squash, and torn arugula.\u003c/p>\n\u003cfigure id=\"attachment_85613\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/steak1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/steak1000.jpg\" alt=\"Seared hanger steak with potato purée, summer squash, and arugula. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85613\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared hanger steak with potato purée, summer squash, and arugula. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t until much later that I realized we hadn’t been offered dessert. That’s because the list is still in development, as are plans to offer breakfast and lunch. For now, Townie is wonderful hideaway in an otherwise culinarily sparse area of University Avenue.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Townie/1451375891790633\" target=\"_blank\">\u003cstrong>Townie\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/8iXMd7\" target=\"_blank\">Map\u003c/a>\u003cbr>\n1799 University Ave.\u003cbr>\nBerkeley, CA 94703\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-356-4903\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily, 4pm to midnight\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Is it a bar or is it a restaurant? Townie, Berkeley’s newest neighborhood drink-and-dine, is off to a stellar start on both counts. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/exterior1000.jpg\" alt=\"Street view of Townie. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Street view of Townie. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Townie/1451375891790633\" target=\"_blank\">Townie\u003c/a> is the kind of place you might walk into if you were not from around here, but just checking out the neighborhood for a spot to relax. You wouldn’t know that the same building once housed somewhat of a local institution (Venezia) for a number of years, or that University Avenue doesn’t have a destination restaurant on every block. In fact, this may be the densest restaurant zone in all of Berkeley with, proportionately, the fewest great meals to be had. Townie, with its warm brick walls and dim lighting behind huge plate-glass windows, is just what it seems to be: a welcoming neighborhood hangout where you can get an excellent drink and a simply executed, affordable meal. Much thought has gone in to the relationship between the two.\u003c/p>\n\u003cfigure id=\"attachment_85620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/soft-opening1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/soft-opening1000.jpg\" alt=\"Townie’s 75-seat open dining room, abuzz with locals. Photo: Courtesy of Townie \" width=\"1000\" height=\"1000\" class=\"size-full wp-image-85620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Townie’s 75-seat open dining room, abuzz with locals. Photo: Courtesy of Townie\u003c/figcaption>\u003c/figure>\n\u003cp>Both the beverage and food menus are intentionally small, and thoughtfully curated. In homage to co-owner Nima Shokat’s divey \u003ca href=\"http://www.missouri-lounge.com/\" target=\"_blank\">Missouri Lounge\u003c/a>, in West Berkeley, the drink list features a beer-and-whiskey-shot special every night for five bucks. The most popular cocktail thus far seems to be The Ginger Thistle (concocted by Diana Krell), a mix of Cynar, Citadelle gin, lemon juice, and Bundaberg ginger beer, which gives it an effervescent spice. Belly up or take a table; all the food and drinks are served both at the bar and at tables, both individual and communal. (The restaurant is about evenly divided between the two.)\u003c/p>\n\u003cfigure id=\"attachment_85616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar1000.jpg\" alt=\"Belly up to the bar at Townie. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belly up to the bar at Townie. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Shokat and partner Maianna Voge have in mind a neighborhood spot, not a grand drinking or dining destination. And, despite having hired a chef with experience at duly lauded State Bird Provisions, they seem to have achieved just that. \u003c/p>\n\u003cfigure id=\"attachment_85614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters1000.jpg\" alt=\"Marin Atlantic oysters with roasted corn and bay leaf. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Atlantic oysters with roasted corn and bay leaf. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>All the food follows a shareable, small-plates format. We tried a variety of dishes, starting with two perfect Marin Atlantic oysters, served raw and topped with roasted corn and bay leaf, which paired nicely with a Spanish Brut Nature Cava. Next up were crisp, light croquettes of fluffy potato with Manchego cheese and Serrano ham, meltingly good. Homemade chicharrones are light as a feather, and dusted with a purple salt made from dehydrated sauerkraut. \u003c/p>\n\u003cfigure id=\"attachment_85618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/croquettes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/croquettes1000.jpg\" alt=\"Potato croquettes with Manchego cheese and Serrano ham and chicharrones. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potato croquettes with Manchego cheese and Serrano ham and chicharrones. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The mussels in an aromatic broth with cubes of Spanish chorizo, served with toast, are not tricked out, just pure seafood and smoked-meat flavor. \u003c/p>\n\u003cfigure id=\"attachment_85615\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mussels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mussels1000.jpg\" alt=\"Mussels with Spanish chorizo. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mussels with Spanish chorizo. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>We switched to a Greek Merlot (a surprising and delicious choice) with the seared hanger steak (perfectly rare) atop a smooth purée of potatoes, chunks of summer squash, and torn arugula.\u003c/p>\n\u003cfigure id=\"attachment_85613\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/steak1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/steak1000.jpg\" alt=\"Seared hanger steak with potato purée, summer squash, and arugula. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85613\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared hanger steak with potato purée, summer squash, and arugula. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t until much later that I realized we hadn’t been offered dessert. That’s because the list is still in development, as are plans to offer breakfast and lunch. For now, Townie is wonderful hideaway in an otherwise culinarily sparse area of University Avenue.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Townie/1451375891790633\" target=\"_blank\">\u003cstrong>Townie\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/8iXMd7\" target=\"_blank\">Map\u003c/a>\u003cbr>\n1799 University Ave.\u003cbr>\nBerkeley, CA 94703\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-356-4903\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily, 4pm to midnight\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Doing Barbecue and Business Right at The Brick Pig’s House in Oakland",
"title": "Doing Barbecue and Business Right at The Brick Pig’s House in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85762\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\" alt=\"Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet. \" width=\"659\" height=\"417\" class=\"size-full wp-image-85762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/nilogardezi/\" target=\"_blank\">nilogardezi\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Carolyn S. Alexander, the co-owner of and chef at \u003ca href=\"http://www.thebrickpigshouse.com/\">Oakland’s The Brick Pig’s House\u003c/a> comes from a family of entrepreneurs. Her work is a source of abundant pleasure and pride, drawing on nearly 100 years of family tradition that traveled from Arkansas to California decades ago.\u003c/p>\n\u003cp>It’s no wonder, then, that her barbeque is both steeped in the tastiest barbecue sauce you might \u003cem>ever\u003c/em> taste in your life and a whole lot of love. Love imbues every line and gesture of this warm-hearted woman, as it does the simple lines of the cozily-built Brick Pig’s. As a customer you feel it, in ways big and small.\u003c/p>\n\u003cp>“Hi, darling!” Carolyn greets a patron who comes through the door, ready to pick up his lunch order. Turning back to me with a warm smile, she says, “You gotta give love for everybody.” There, in a nutshell, you have the business philosophy of Brick Pig’s. In current entrepreneur-speak, you might call them a “\u003ca href=\"http://en.wikipedia.org/wiki/Benefit_corporation\">benefit corporation\u003c/a>” of sorts, well before the business world ever branded that phrase and idea.\u003c/p>\n\u003cp>Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. They serve pork ribs, \u003ca href=\"http://en.wikipedia.org/wiki/Halal\" target=\"_blank\">halal\u003c/a> beef brisket (Yes, you read it right. The surprising and oh-so-tasty offering is a recent addition because, as Carolyn puts it, “Once you know better, do better.”), chicken, cornbread, potato salad, sweet potato pie, apple, blackberry, and peach cobblers and so much more. Absolutely all of it is mouth-wateringly, lip-smackingly, finger-and-plate-lickingly good. \u003ca href=\"http://www.yelp.com/biz/brick-pigs-house-oakland\">The reviews on Yelp\u003c/a> attest to it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That deliciousness comes from three generations of experience. The Alexanders arrived in Oakland from California’s \u003ca href=\"http://en.wikipedia.org/wiki/Central_Valley_%28California%29\">Central Valley\u003c/a> in 1971, and Carolyn’s been cooking this barbeque since 1974, after learning it from her mother, Imogene. Her mother, in turn, learned the recipe from Carolyn’s Great-Uncle Richard, who created it back in 1916. After being a homemaker and raising their three sons while her husband worked in various IT positions over the years, Carolyn became inspired to put her passion for cooking to use and open up a family barbeque spot.\u003c/p>\n\u003cp>Not only is her food amazing, but it doesn’t break the bank, which is part of their core philosophy as businesspeople. When the economic downturn hit the Bay, Carolyn shares, they took some items off the menu rather than raise their prices.\u003c/p>\n\u003cp>“I did do greens and chili when we first opened. The economy got bad, [though] so I took them off. I didn’t want to go up [in price] on the people. The economy wasn’t right. You know, my thing wasn’t about making money. It’s about being there for the people too. We’ve been in Oakland, [and] this is my way of giving back.” After chatting up and laughing with another customer who ordered a slab of ribs, she says, “Whatever comes on that rib, you [are] supposed to give it back to the people. You don’t sell it extra. You give it back.”\u003c/p>\n\u003cp>“It’s about the people,” she underscores. “If you [are] about the people, it’ll be alright. ‘Cause without them walking in that door, you know, I wouldn’t be here. So we kind of give to each other. When they come in, you give back. It’s not all about money all the time. If you do it right, you’ll make it.” She pauses and adds, “You’ll make it. You might not be rich but you’re doing something positive.”\u003c/p>\n\u003cp>Another wonderful dimension of their generous-spirited “do it right” philosophy strikes you right when you cross Brick Pig’s threshold.\u003c/p>\n\u003cfigure id=\"attachment_85761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\" alt=\"A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-85761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>Asked about an entire wall of their establishment that is covered in writing on small sheets of paper drawn from their order pad, Carolyn exclaims, “That’s my babies!”\u003c/p>\n\u003cp>It turns out that the Alexanders ask any customer who has recently graduated from college—a two- or four-year institution—to write down her or his name, school, and major and post it up on the wall. A UC Berkeley graduate who was about to leave town to continue his education started it all, reveals Carolyn, “He said, ‘I want you to have something to remember me by.’” And so began the tradition of leaving your mark on the wall.\u003c/p>\n\u003cp>“This is our way of saying congratulations to all the college kids,” she continues. “They are our future. They let us know that there is hope.” “They are doing marvelous,” beams Carolyn, “I try to let them know that they are doing good things.” The once ordinary wall has, over the years, been transformed into a remarkable wall of love and memories.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do yourself a favor and head over to The Brick Pig’s House to take in all that good food and love. They are located at 5973 Shattuck Avenue in Oakland, and their phone number is (510) 923-1789. And if you ask them to tell you the story of their restaurant’s name, you’ll be in for another treat.\u003c/p>\n\n",
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"excerpt": "Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85762\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\" alt=\"Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet. \" width=\"659\" height=\"417\" class=\"size-full wp-image-85762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/nilogardezi/\" target=\"_blank\">nilogardezi\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Carolyn S. Alexander, the co-owner of and chef at \u003ca href=\"http://www.thebrickpigshouse.com/\">Oakland’s The Brick Pig’s House\u003c/a> comes from a family of entrepreneurs. Her work is a source of abundant pleasure and pride, drawing on nearly 100 years of family tradition that traveled from Arkansas to California decades ago.\u003c/p>\n\u003cp>It’s no wonder, then, that her barbeque is both steeped in the tastiest barbecue sauce you might \u003cem>ever\u003c/em> taste in your life and a whole lot of love. Love imbues every line and gesture of this warm-hearted woman, as it does the simple lines of the cozily-built Brick Pig’s. As a customer you feel it, in ways big and small.\u003c/p>\n\u003cp>“Hi, darling!” Carolyn greets a patron who comes through the door, ready to pick up his lunch order. Turning back to me with a warm smile, she says, “You gotta give love for everybody.” There, in a nutshell, you have the business philosophy of Brick Pig’s. In current entrepreneur-speak, you might call them a “\u003ca href=\"http://en.wikipedia.org/wiki/Benefit_corporation\">benefit corporation\u003c/a>” of sorts, well before the business world ever branded that phrase and idea.\u003c/p>\n\u003cp>Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. They serve pork ribs, \u003ca href=\"http://en.wikipedia.org/wiki/Halal\" target=\"_blank\">halal\u003c/a> beef brisket (Yes, you read it right. The surprising and oh-so-tasty offering is a recent addition because, as Carolyn puts it, “Once you know better, do better.”), chicken, cornbread, potato salad, sweet potato pie, apple, blackberry, and peach cobblers and so much more. Absolutely all of it is mouth-wateringly, lip-smackingly, finger-and-plate-lickingly good. \u003ca href=\"http://www.yelp.com/biz/brick-pigs-house-oakland\">The reviews on Yelp\u003c/a> attest to it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That deliciousness comes from three generations of experience. The Alexanders arrived in Oakland from California’s \u003ca href=\"http://en.wikipedia.org/wiki/Central_Valley_%28California%29\">Central Valley\u003c/a> in 1971, and Carolyn’s been cooking this barbeque since 1974, after learning it from her mother, Imogene. Her mother, in turn, learned the recipe from Carolyn’s Great-Uncle Richard, who created it back in 1916. After being a homemaker and raising their three sons while her husband worked in various IT positions over the years, Carolyn became inspired to put her passion for cooking to use and open up a family barbeque spot.\u003c/p>\n\u003cp>Not only is her food amazing, but it doesn’t break the bank, which is part of their core philosophy as businesspeople. When the economic downturn hit the Bay, Carolyn shares, they took some items off the menu rather than raise their prices.\u003c/p>\n\u003cp>“I did do greens and chili when we first opened. The economy got bad, [though] so I took them off. I didn’t want to go up [in price] on the people. The economy wasn’t right. You know, my thing wasn’t about making money. It’s about being there for the people too. We’ve been in Oakland, [and] this is my way of giving back.” After chatting up and laughing with another customer who ordered a slab of ribs, she says, “Whatever comes on that rib, you [are] supposed to give it back to the people. You don’t sell it extra. You give it back.”\u003c/p>\n\u003cp>“It’s about the people,” she underscores. “If you [are] about the people, it’ll be alright. ‘Cause without them walking in that door, you know, I wouldn’t be here. So we kind of give to each other. When they come in, you give back. It’s not all about money all the time. If you do it right, you’ll make it.” She pauses and adds, “You’ll make it. You might not be rich but you’re doing something positive.”\u003c/p>\n\u003cp>Another wonderful dimension of their generous-spirited “do it right” philosophy strikes you right when you cross Brick Pig’s threshold.\u003c/p>\n\u003cfigure id=\"attachment_85761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\" alt=\"A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-85761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>Asked about an entire wall of their establishment that is covered in writing on small sheets of paper drawn from their order pad, Carolyn exclaims, “That’s my babies!”\u003c/p>\n\u003cp>It turns out that the Alexanders ask any customer who has recently graduated from college—a two- or four-year institution—to write down her or his name, school, and major and post it up on the wall. A UC Berkeley graduate who was about to leave town to continue his education started it all, reveals Carolyn, “He said, ‘I want you to have something to remember me by.’” And so began the tradition of leaving your mark on the wall.\u003c/p>\n\u003cp>“This is our way of saying congratulations to all the college kids,” she continues. “They are our future. They let us know that there is hope.” “They are doing marvelous,” beams Carolyn, “I try to let them know that they are doing good things.” The once ordinary wall has, over the years, been transformed into a remarkable wall of love and memories.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do yourself a favor and head over to The Brick Pig’s House to take in all that good food and love. They are located at 5973 Shattuck Avenue in Oakland, and their phone number is (510) 923-1789. And if you ask them to tell you the story of their restaurant’s name, you’ll be in for another treat.\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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"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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"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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"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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"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",
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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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"source": "Possible"
},
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"pri-the-world": {
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"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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},
"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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