window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_70461": {
"type": "attachments",
"id": "bayareabites_70461",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "70461",
"found": true
},
"parent": 70428,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1379473204,
"modified": 1379473204,
"caption": null,
"description": null,
"title": "Lamb-Rib-Chops-with-Ras-el-Hanout640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_69501": {
"type": "attachments",
"id": "bayareabites_69501",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "69501",
"found": true
},
"parent": 69446,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/09/2013-09-01-burning-man-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1378276806,
"modified": 1378276806,
"caption": null,
"description": null,
"title": "2013-09-01-burning-man-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68587": {
"type": "attachments",
"id": "bayareabites_68587",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68587",
"found": true
},
"parent": 68561,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/bacon-and-beer.jpg",
"width": 640,
"height": 426
}
},
"publishDate": 1376968348,
"modified": 1376968348,
"caption": "The Boston Beer and Bacon Festival. Photo: Robert Gill",
"description": null,
"title": "bacon and beer",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68521": {
"type": "attachments",
"id": "bayareabites_68521",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68521",
"found": true
},
"parent": 68474,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/festival.jpg",
"width": 640,
"height": 426
}
},
"publishDate": 1376851631,
"modified": 1376851631,
"caption": null,
"description": null,
"title": "festival",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68471": {
"type": "attachments",
"id": "bayareabites_68471",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68471",
"found": true
},
"parent": 68411,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/streetfood.jpg",
"width": 640,
"height": 426
}
},
"publishDate": 1376785197,
"modified": 1376785197,
"caption": null,
"description": null,
"title": "streetfood",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68232": {
"type": "attachments",
"id": "bayareabites_68232",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68232",
"found": true
},
"parent": 68231,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/spam10001.jpg",
"width": 1000,
"height": 669
}
},
"publishDate": 1376468263,
"modified": 1439859171,
"caption": "SpamTanic by Karen Weir (Burning Man 2012)",
"description": "SpamTanic by Karen Weir (Burning Man 2012)",
"title": "SpamTanic by Karen Weir (Burning Man 2012)",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68155": {
"type": "attachments",
"id": "bayareabites_68155",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68155",
"found": true
},
"parent": 68088,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2381.jpg",
"width": 640,
"height": 426
}
},
"publishDate": 1376344495,
"modified": 1376344495,
"caption": null,
"description": null,
"title": "2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_67704": {
"type": "attachments",
"id": "bayareabites_67704",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "67704",
"found": true
},
"parent": 67647,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/chefs.jpg",
"width": 640,
"height": 427
}
},
"publishDate": 1375745726,
"modified": 1375745726,
"caption": "SF Chefs \"Take the Cake\" contest winner",
"description": null,
"title": "chefs",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_66734": {
"type": "attachments",
"id": "bayareabites_66734",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "66734",
"found": true
},
"parent": 66517,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/Garlic-Center-Piece640.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1375089853,
"modified": 1375089853,
"caption": null,
"description": null,
"title": "Garlic-Center-Piece640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_63912": {
"type": "attachments",
"id": "bayareabites_63912",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "63912",
"found": true
},
"parent": 63563,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/06/fishclass640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1371771608,
"modified": 1371771608,
"caption": null,
"description": null,
"title": "fishclass640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_63186": {
"type": "attachments",
"id": "bayareabites_63186",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "63186",
"found": true
},
"parent": 62715,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/06/Yigit640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1370817410,
"modified": 1370817410,
"caption": null,
"description": null,
"title": "Yigit640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_62064": {
"type": "attachments",
"id": "bayareabites_62064",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "62064",
"found": true
},
"parent": 61123,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/alice-waters.jpg",
"width": 1024,
"height": 684
}
},
"publishDate": 1368746112,
"modified": 1368746112,
"caption": "Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA",
"description": null,
"title": "alice-waters",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"kdomara": {
"type": "authors",
"id": "1459",
"meta": {
"index": "authors_1716337520",
"id": "1459",
"found": true
},
"name": "Kelly O'Mara",
"firstName": "Kelly",
"lastName": "O'Mara",
"slug": "kdomara",
"email": "komara@kqed.org",
"display_author_email": false,
"staff_mastheads": [
"news"
],
"title": "KQED Contributor",
"bio": "Kelly O'Mara is a writer and reporter in the San Francisco Bay Area. She writes about food, health, sports, travel, business and California news. Her work has appeared on KQED, online for Outside Magazine, epsnW, VICE and in Competitor Magazine, among others. Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "news",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "stateofhealth",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": []
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Kelly O'Mara | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kdomara"
},
"ginascialabba": {
"type": "authors",
"id": "2451",
"meta": {
"index": "authors_1716337520",
"id": "2451",
"found": true
},
"name": "Gina Scialabba",
"firstName": "Gina",
"lastName": "Scialabba",
"slug": "ginascialabba",
"email": "ginajournalist@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Gina Scialabba is a journalist and practicing attorney based in San Francisco. She's a regular contributor to KQED Pop and now Bay Area Bites. When she's not reading a novel, newspaper or watching Mad Men, Sons of Anarchy or Anthony Bourdain, she's taking advantage of the richness and diversity of Bay Area culinary life. She also loves to travel. Next Stop: Vietnam, Thailand and Korea.",
"avatar": "https://secure.gravatar.com/avatar/e4df716be95aadc7807274c2405ccac8?s=600&d=blank&r=g",
"twitter": "Journalist_Gina",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "pop",
"roles": [
"contributor"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Gina Scialabba | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/e4df716be95aadc7807274c2405ccac8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/e4df716be95aadc7807274c2405ccac8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/ginascialabba"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"bluesky": null,
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"katewilliams": {
"type": "authors",
"id": "5485",
"meta": {
"index": "authors_1716337520",
"id": "5485",
"found": true
},
"name": "Kate Williams",
"firstName": "Kate",
"lastName": "Williams",
"slug": "katewilliams",
"email": "williaka@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.",
"avatar": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twitter": "KateHWilliams",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kate Williams | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/katewilliams"
}
},
"pagesReducer": {
"bayareabites_category_events": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"score": 11.03908
},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"title": "events",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 13
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=events",
"seeMore": false,
"paginated": true,
"page": 13
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_70428": {
"type": "posts",
"id": "bayareabites_70428",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "70428",
"score": null,
"sort": [
1379521456000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1379521456,
"format": "aside",
"disqusTitle": "The Fatted Calf's New Cookbook Brings Charcuterie Favorites Into Your Kitchen",
"title": "The Fatted Calf's New Cookbook Brings Charcuterie Favorites Into Your Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70450\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\" alt=\"This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\" width=\"600\" height=\"666\" class=\"size-full wp-image-70450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003cp>DIY charcuterie is, admittedly, not something every home cook is dying to tackle. On top of the fact that there is equipment to buy and meat to source, there is something magical about well-made sausages, terrines, and confits that makes them seem out of reach for the average kitchen weekend warrior. With the arrival of their new cookbook, \u003ca href=\"http://www.amazon.com/In-The-Charcuterie-Sausage-Confits/dp/1607743434\">\u003cem>In the Charcuterie\u003c/em>\u003c/a>, Taylor Boetticher and Toponia Miller, the acclaimed husband-and-wife duo from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>, aim to change that perception.\u003c/p>\n\u003cfigure id=\"attachment_70465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\" alt=\"Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\" width=\"1000\" height=\"647\" class=\"size-full wp-image-70465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\u003c/figcaption>\u003c/figure>\n\u003cp>Boetticher and Miller’s book is at once a glossy showpiece, a culinary reference, and a hands-on cookbook. Like most cookbooks coming out of \u003ca href=\"http://crownpublishing.com/imprint/ten-speed-press/\">Ten Speed Press\u003c/a>, it is beautifully designed and photographed; in addition, it is hard to flip through a few pages without learning something. “We wanted it to be, you know, a good reference point for people’s culinary adventures and for it to be...a way of thinking about food and how certain flavors work together,” said Boetticher. \u003c/p>\n\u003cp>Boetticher and Miller started the Fatted Calf back in 2003. At first, their charcuterie operation was small-scale and focused only on selling at the \u003ca href=\"http://ecologycenter.org/fm/\">Saturday Berkeley Farmers' Market\u003c/a>. Each worked part-time jobs—Boetticher at \u003ca href=\"http://www.lanesplitterpizza.com/\">Lanesplitter Pizza\u003c/a> in West Berkeley and Miller at \u003ca href=\"http://www.stonehouseoliveoil.com/\">Stonehouse Olive Oil\u003c/a> in the Ferry Plaza—to support their fledgling business. Once they were admitted into the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Plaza Farmers’ Market\u003c/a>, their business really picked up and they decided it was time to open a brick-and-mortar shop.\u003c/p>\n\u003cp>The pair knew they wanted to stay within a public market context. The Ferry Building was all booked up, but there was an opening at the newly emerging \u003ca href=\"http://oxbowpublicmarket.com/\">Oxbow Public Market\u003c/a> in Napa. It was a “huge life change” but in the end, Boetticher said, it was the right move. The Fatted Calf store opened up at the end of January 2008, just in time for the stock market to tumble. “In hindsight, it made me stronger, but at the time it was absolutely terrifying,” he said.\u003c/p>\n\u003cfigure id=\"attachment_70454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\" alt=\"A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the hard opening, Boetticher and Miller’s store has proven to be wildly successful. Right around the time that they were opening up their Hayes Valley store, the pair started talking to Ten Speed about putting together a cookbook. “At this point we had developed enough recipes, we worked with enough good vendors, and we also had enough really good staff working with us that we would be able to step away for a day or so a week,” Boetticher said. “It was something that Toponia and I had wanted to do for a long time. We didn’t know what it was going to be [yet], but after making charcuterie for this amount of time, it seemed to make sense.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Luckily, they had found a good team over at Ten Speed that was willing to let Boetticher and Miller shape an untraditional meat cookbook. Despite the fact that there are close to 40 pages detailing the precise method for breaking down cows, pigs, goats, lambs, rabbits, ducks, and chickens, \u003cem>In the Charcuterie\u003c/em> is not a particularly masculine book. As Boetticher explained, “We didn’t want it to be a dude food, ‘Let's throw a ton of animals on the fire’ kind of thing. We wanted it to have a little bit more of a refined sensibility.” \u003c/p>\n\u003cfigure id=\"attachment_70451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\" alt=\"Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The book, like the philosophy of the shop itself, strays away from the more modernist trends in cooking. \u003ca href=\"http://www.sousvidesupreme.com/\">Immersion circulators\u003c/a>, \u003ca href=\"https://www.vitamix.com/\">Vitamixes\u003c/a>, and \u003ca href=\"http://www.pacojet.com/en/\">PacoJets\u003c/a> are not required. Instead, the recipes blend classic French technique with updated flavors.\u003c/p>\n\u003cp>This emphasis on traditional methods helps to keep the book accessible. Yes, some recipes, like the headcheese or blood sausage, require a great deal of work and many days of commitment. However, many of the others (like the recipes featured below) require little more than a knife, some string, and patience. Natural kitchen skills are not necessarily required. To the Fatted Calf duo, making charcuterie is “more about preparation and planning than it is about raw talent or being a natural genius at something. It’s a lot more important than having a natural palate or having a good touch with a boning knife.” \u003c/p>\n\u003cp>In addition, the two clearly recognize that great charcuterie takes practice. The recipes are written in great detail, with encouragement and experimentation in mind. Boetticher noted, “One of the things we try to hammer home a lot is that these things take practice, and not to get discouraged if your first efforts don’t go the way you intended them to. But also that if you pay attention and you take the time you need and you don’t take shortcuts, then your food will be phenomenal.”\u003c/p>\n\u003cp>But what of those complex terrines and fermented sausages, you ask? How can an ordinary home cook tackle projects that large? Boetticher recommends a charcuterie party.\u003c/p>\n\u003cblockquote>\u003cp> “Because [charcuterie] is pretty labor intensive, it’s [a good thing] to do with friends or with family, whether it’s making a two pound batch of sausage or cutting up a whole hog for the freezer. It really fosters a sense of community.”\u003c/p>\u003c/blockquote>\n\u003ch3>Events:\u003c/h3>\n\u003cp>Saturday September 21, 3pm (Free)\u003cbr>\nBook signing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>, 3885a Cesar Chavez St., San Francisco, CA 94131\u003c/p>\n\u003cp>Sunday September 22, 11am ($50 with copy of book, $35 without book)\u003cbr>\nTasting and book signing at \u003ca href=\"http://www.robertsinskey.com/fetes/book-signing-with-fatted-calf/\">Robert Sinskey Vineyards\u003c/a>, 6320 Silverado Trail, Napa, CA 94558\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Napa Address:\u003c/strong> \u003ca href=\"http://goo.gl/AM3dKN\">Map\u003c/a>\u003cbr>\n644 C First Street\u003cbr>\nNapa, CA 94559\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 256-3684\u003c/p>\n\u003cp>\u003cstrong>San Francisco Address:\u003c/strong> \u003ca href=\"http://goo.gl/77UK8v\">Map\u003c/a>\u003cbr>\n320 Fell Street\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 400-5614\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FattedCalf\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FattedCalf\">@FattedCalf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_70453\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\" alt=\"Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70453\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pork Shoulder Pot Roast Stuffed with Garlic, Greens, and Walnuts\u003c/h3>\n\u003cp>\u003cem>Chock-full of greens, this simple pork shoulder pot roast, made with Boston butt, makes a nourishing and comforting supper. Abundant, leafy Swiss chard tends to be available year-round and is the standard for this stuffing, but it is equally good made with spinach, mustard, kale, or other seasonal greens.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole boneless, skinless pork Boston butt, about 8 pounds (3.6 kg)\u003c/li>\n\u003cli>\nFine sea salt and freshly ground pepper\u003c/li>\n\u003cli>3 bunches Swiss chard or other leafy greens, stemmed\u003c/li>\n\u003cli>10 cloves garlic, sliced paper-thin\u003c/li>\n\u003cli>3/4 cup (85 g) chopped toasted walnuts\u003c/li>\n\u003cli>1 1/2 cups (360 ml) pork, chicken, or duck broth\u003c/li>\n\u003cli>1 1/2 cups (360 ml) cups dry red wine\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>One day in advance of cooking, season and ready the roast for stuffing. First, make the pocket for the stuffing by making a horizontal cut through the middle of the roast, following the seam where the bone was removed. Leave one of the four edges completely intact. Open the roast like a book. Season liberally on both sides with salt and pepper. Close the book, wrap tightly with plastic wrap, and refrigerate overnight.\u003c/li>\n\u003cli>Remove the roast from the refrigerator and allow it to temper for 2 hours. Preheat the oven to 350°F (180°C).\u003c/li>\n\u003cli>Bring a large pot of salted water to a rolling boil. Add the chard leaves and blanch for about 2 minutes. Drain and let cool, then squeeze out any excess water. Chop the chard coarsely.\u003c/li>\n\u003cli>Open the pork shoulder like a book, with the intact edge on your left. Arrange the chard in the center of the roast in a neat layer, leaving a 1-inch (2.5 cm) border uncovered surrounding it. Distribute the garlic evenly over the chard, followed by the walnuts. Fold the top part of the roast over the stuffing and tie tightly with butcher’s twine in three places, spacing the loops evenly and reinforcing the book shape.\u003c/li>\n\u003cli>Outfit a large braiser with a rack. Place the pork shoulder, fatty side facing up, on the rack. (If you don’t have a rack that fits your pot, halve a few leeks lengthwise, place them on the bottom of the pot, and put the roast on the leeks; they will support the roast nicely during cooking.)\u003c/li>\n\u003cli>Transfer the pot to the oven and roast for about 45 minutes. Remove the pot from the oven and carefully pour off the rendered fat. Reserve these pan drippings for another use. Add the broth and wine to the pot and return it to the oven. Turn down the oven temperature to 300°F (150°C) and continue to cook, basting the roast every 30 minutes, for about 21/2 hours. The roast is ready when it is a rich golden brown, fork-tender, and a bit wobbly.\u003c/li>\n\u003cli>Transfer the roast to a cutting board and let it rest for 20 minutes. Snip the twine and cut the roast into thick slices. Bathe each serving with a spoonful of the cooking juices.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_70452\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\" alt=\"Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lamb Rib Chops with Ras el Hanout\u003c/h3>\n\u003cp>\u003cem>Ras el hanout is a classic North African spice blend. Loosely translated it means “head of the shop,” symbolizing the best the spice merchant has to offer. Traditionally, the blend contains a panorama of different spices, usually about twenty but sometimes many more, and each merchant has his or her own recipe. Although we generally advocate toasting and grinding your own spices, we love the perfectly balanced blend available from our neighbors at Whole Spice in Napa. In their version, allspice, bay leaf, black pepper, white pepper, cardamom, cinnamon, chile, clove, cumin, ginger, mace, nutmeg, saffron, rosebuds, and more are carefully combined and ground to produce a truly aromatic mix perfect for seasoning lamb.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 lamb rib chops\u003c/li>\n\u003cli>Fine sea salt\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>2 dried bay leaves\u003c/li>\n\u003cli>1 tablespoon thinly sliced orange rind\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 tablespoon \u003cem>ras el hanout\u003c/em>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the lamb chops on both sides with salt.\u003c/li>\n\u003cli>In a large, shallow bowl, combine the garlic, bay, orange rind, and olive oil and mix well. Add the lamb chops to the bowl and turn as needed to coat evenly. Sprinkle the \u003cem>ras el hanout\u003c/em> over the lamb chops and again turn as needed to coat evenly.\u003c/li>\n\u003cli>To grill the chops, prepare a medium-hot fire for direct-heat grilling in a charcoal grill. Place the chops on the grill grate directly over the coals and grill, turning them once, for about 2 minutes on each side for rare or about 3 minutes on each side for medium-rare to medium. Serve at once.\u003c/li>\n\u003cli>Alternatively, to cook on the stove top, heat a large cast-iron skillet over medium-high heat until hot. Add the chops and cook, turning often, for about 5 to 7 minutes total. Serve at once.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from In the Charcuterie by Taylor Boetticher and Toponia Miller, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "70428 http://blogs.kqed.org/bayareabites/?p=70428",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/09/18/the-fatted-calfs-new-cookbook-brings-charcuterie-favorites-into-your-kitchen/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1938,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1379566044,
"excerpt": "Taylor Boetticher and Toponia Miller, the husband-and-wife team behind Napa and S.F.'s Fatted Calf, released their first cookbook this week. Boetticher sat down with BAB's Kate Williams to talk the ins-and-outs of butchery and book publication.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Taylor Boetticher and Toponia Miller, the husband-and-wife team behind Napa and S.F.'s Fatted Calf, released their first cookbook this week. Boetticher sat down with BAB's Kate Williams to talk the ins-and-outs of butchery and book publication.",
"title": "The Fatted Calf's New Cookbook Brings Charcuterie Favorites Into Your Kitchen | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Fatted Calf's New Cookbook Brings Charcuterie Favorites Into Your Kitchen",
"datePublished": "2013-09-18T09:24:16-07:00",
"dateModified": "2013-09-18T21:47:24-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-fatted-calfs-new-cookbook-brings-charcuterie-favorites-into-your-kitchen",
"status": "publish",
"path": "/bayareabites/70428/the-fatted-calfs-new-cookbook-brings-charcuterie-favorites-into-your-kitchen",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70450\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\" alt=\"This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\" width=\"600\" height=\"666\" class=\"size-full wp-image-70450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003cp>DIY charcuterie is, admittedly, not something every home cook is dying to tackle. On top of the fact that there is equipment to buy and meat to source, there is something magical about well-made sausages, terrines, and confits that makes them seem out of reach for the average kitchen weekend warrior. With the arrival of their new cookbook, \u003ca href=\"http://www.amazon.com/In-The-Charcuterie-Sausage-Confits/dp/1607743434\">\u003cem>In the Charcuterie\u003c/em>\u003c/a>, Taylor Boetticher and Toponia Miller, the acclaimed husband-and-wife duo from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>, aim to change that perception.\u003c/p>\n\u003cfigure id=\"attachment_70465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\" alt=\"Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\" width=\"1000\" height=\"647\" class=\"size-full wp-image-70465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\u003c/figcaption>\u003c/figure>\n\u003cp>Boetticher and Miller’s book is at once a glossy showpiece, a culinary reference, and a hands-on cookbook. Like most cookbooks coming out of \u003ca href=\"http://crownpublishing.com/imprint/ten-speed-press/\">Ten Speed Press\u003c/a>, it is beautifully designed and photographed; in addition, it is hard to flip through a few pages without learning something. “We wanted it to be, you know, a good reference point for people’s culinary adventures and for it to be...a way of thinking about food and how certain flavors work together,” said Boetticher. \u003c/p>\n\u003cp>Boetticher and Miller started the Fatted Calf back in 2003. At first, their charcuterie operation was small-scale and focused only on selling at the \u003ca href=\"http://ecologycenter.org/fm/\">Saturday Berkeley Farmers' Market\u003c/a>. Each worked part-time jobs—Boetticher at \u003ca href=\"http://www.lanesplitterpizza.com/\">Lanesplitter Pizza\u003c/a> in West Berkeley and Miller at \u003ca href=\"http://www.stonehouseoliveoil.com/\">Stonehouse Olive Oil\u003c/a> in the Ferry Plaza—to support their fledgling business. Once they were admitted into the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Plaza Farmers’ Market\u003c/a>, their business really picked up and they decided it was time to open a brick-and-mortar shop.\u003c/p>\n\u003cp>The pair knew they wanted to stay within a public market context. The Ferry Building was all booked up, but there was an opening at the newly emerging \u003ca href=\"http://oxbowpublicmarket.com/\">Oxbow Public Market\u003c/a> in Napa. It was a “huge life change” but in the end, Boetticher said, it was the right move. The Fatted Calf store opened up at the end of January 2008, just in time for the stock market to tumble. “In hindsight, it made me stronger, but at the time it was absolutely terrifying,” he said.\u003c/p>\n\u003cfigure id=\"attachment_70454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\" alt=\"A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the hard opening, Boetticher and Miller’s store has proven to be wildly successful. Right around the time that they were opening up their Hayes Valley store, the pair started talking to Ten Speed about putting together a cookbook. “At this point we had developed enough recipes, we worked with enough good vendors, and we also had enough really good staff working with us that we would be able to step away for a day or so a week,” Boetticher said. “It was something that Toponia and I had wanted to do for a long time. We didn’t know what it was going to be [yet], but after making charcuterie for this amount of time, it seemed to make sense.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Luckily, they had found a good team over at Ten Speed that was willing to let Boetticher and Miller shape an untraditional meat cookbook. Despite the fact that there are close to 40 pages detailing the precise method for breaking down cows, pigs, goats, lambs, rabbits, ducks, and chickens, \u003cem>In the Charcuterie\u003c/em> is not a particularly masculine book. As Boetticher explained, “We didn’t want it to be a dude food, ‘Let's throw a ton of animals on the fire’ kind of thing. We wanted it to have a little bit more of a refined sensibility.” \u003c/p>\n\u003cfigure id=\"attachment_70451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\" alt=\"Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The book, like the philosophy of the shop itself, strays away from the more modernist trends in cooking. \u003ca href=\"http://www.sousvidesupreme.com/\">Immersion circulators\u003c/a>, \u003ca href=\"https://www.vitamix.com/\">Vitamixes\u003c/a>, and \u003ca href=\"http://www.pacojet.com/en/\">PacoJets\u003c/a> are not required. Instead, the recipes blend classic French technique with updated flavors.\u003c/p>\n\u003cp>This emphasis on traditional methods helps to keep the book accessible. Yes, some recipes, like the headcheese or blood sausage, require a great deal of work and many days of commitment. However, many of the others (like the recipes featured below) require little more than a knife, some string, and patience. Natural kitchen skills are not necessarily required. To the Fatted Calf duo, making charcuterie is “more about preparation and planning than it is about raw talent or being a natural genius at something. It’s a lot more important than having a natural palate or having a good touch with a boning knife.” \u003c/p>\n\u003cp>In addition, the two clearly recognize that great charcuterie takes practice. The recipes are written in great detail, with encouragement and experimentation in mind. Boetticher noted, “One of the things we try to hammer home a lot is that these things take practice, and not to get discouraged if your first efforts don’t go the way you intended them to. But also that if you pay attention and you take the time you need and you don’t take shortcuts, then your food will be phenomenal.”\u003c/p>\n\u003cp>But what of those complex terrines and fermented sausages, you ask? How can an ordinary home cook tackle projects that large? Boetticher recommends a charcuterie party.\u003c/p>\n\u003cblockquote>\u003cp> “Because [charcuterie] is pretty labor intensive, it’s [a good thing] to do with friends or with family, whether it’s making a two pound batch of sausage or cutting up a whole hog for the freezer. It really fosters a sense of community.”\u003c/p>\u003c/blockquote>\n\u003ch3>Events:\u003c/h3>\n\u003cp>Saturday September 21, 3pm (Free)\u003cbr>\nBook signing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>, 3885a Cesar Chavez St., San Francisco, CA 94131\u003c/p>\n\u003cp>Sunday September 22, 11am ($50 with copy of book, $35 without book)\u003cbr>\nTasting and book signing at \u003ca href=\"http://www.robertsinskey.com/fetes/book-signing-with-fatted-calf/\">Robert Sinskey Vineyards\u003c/a>, 6320 Silverado Trail, Napa, CA 94558\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Napa Address:\u003c/strong> \u003ca href=\"http://goo.gl/AM3dKN\">Map\u003c/a>\u003cbr>\n644 C First Street\u003cbr>\nNapa, CA 94559\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 256-3684\u003c/p>\n\u003cp>\u003cstrong>San Francisco Address:\u003c/strong> \u003ca href=\"http://goo.gl/77UK8v\">Map\u003c/a>\u003cbr>\n320 Fell Street\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 400-5614\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FattedCalf\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FattedCalf\">@FattedCalf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_70453\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\" alt=\"Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70453\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pork Shoulder Pot Roast Stuffed with Garlic, Greens, and Walnuts\u003c/h3>\n\u003cp>\u003cem>Chock-full of greens, this simple pork shoulder pot roast, made with Boston butt, makes a nourishing and comforting supper. Abundant, leafy Swiss chard tends to be available year-round and is the standard for this stuffing, but it is equally good made with spinach, mustard, kale, or other seasonal greens.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole boneless, skinless pork Boston butt, about 8 pounds (3.6 kg)\u003c/li>\n\u003cli>\nFine sea salt and freshly ground pepper\u003c/li>\n\u003cli>3 bunches Swiss chard or other leafy greens, stemmed\u003c/li>\n\u003cli>10 cloves garlic, sliced paper-thin\u003c/li>\n\u003cli>3/4 cup (85 g) chopped toasted walnuts\u003c/li>\n\u003cli>1 1/2 cups (360 ml) pork, chicken, or duck broth\u003c/li>\n\u003cli>1 1/2 cups (360 ml) cups dry red wine\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>One day in advance of cooking, season and ready the roast for stuffing. First, make the pocket for the stuffing by making a horizontal cut through the middle of the roast, following the seam where the bone was removed. Leave one of the four edges completely intact. Open the roast like a book. Season liberally on both sides with salt and pepper. Close the book, wrap tightly with plastic wrap, and refrigerate overnight.\u003c/li>\n\u003cli>Remove the roast from the refrigerator and allow it to temper for 2 hours. Preheat the oven to 350°F (180°C).\u003c/li>\n\u003cli>Bring a large pot of salted water to a rolling boil. Add the chard leaves and blanch for about 2 minutes. Drain and let cool, then squeeze out any excess water. Chop the chard coarsely.\u003c/li>\n\u003cli>Open the pork shoulder like a book, with the intact edge on your left. Arrange the chard in the center of the roast in a neat layer, leaving a 1-inch (2.5 cm) border uncovered surrounding it. Distribute the garlic evenly over the chard, followed by the walnuts. Fold the top part of the roast over the stuffing and tie tightly with butcher’s twine in three places, spacing the loops evenly and reinforcing the book shape.\u003c/li>\n\u003cli>Outfit a large braiser with a rack. Place the pork shoulder, fatty side facing up, on the rack. (If you don’t have a rack that fits your pot, halve a few leeks lengthwise, place them on the bottom of the pot, and put the roast on the leeks; they will support the roast nicely during cooking.)\u003c/li>\n\u003cli>Transfer the pot to the oven and roast for about 45 minutes. Remove the pot from the oven and carefully pour off the rendered fat. Reserve these pan drippings for another use. Add the broth and wine to the pot and return it to the oven. Turn down the oven temperature to 300°F (150°C) and continue to cook, basting the roast every 30 minutes, for about 21/2 hours. The roast is ready when it is a rich golden brown, fork-tender, and a bit wobbly.\u003c/li>\n\u003cli>Transfer the roast to a cutting board and let it rest for 20 minutes. Snip the twine and cut the roast into thick slices. Bathe each serving with a spoonful of the cooking juices.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_70452\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\" alt=\"Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lamb Rib Chops with Ras el Hanout\u003c/h3>\n\u003cp>\u003cem>Ras el hanout is a classic North African spice blend. Loosely translated it means “head of the shop,” symbolizing the best the spice merchant has to offer. Traditionally, the blend contains a panorama of different spices, usually about twenty but sometimes many more, and each merchant has his or her own recipe. Although we generally advocate toasting and grinding your own spices, we love the perfectly balanced blend available from our neighbors at Whole Spice in Napa. In their version, allspice, bay leaf, black pepper, white pepper, cardamom, cinnamon, chile, clove, cumin, ginger, mace, nutmeg, saffron, rosebuds, and more are carefully combined and ground to produce a truly aromatic mix perfect for seasoning lamb.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 lamb rib chops\u003c/li>\n\u003cli>Fine sea salt\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>2 dried bay leaves\u003c/li>\n\u003cli>1 tablespoon thinly sliced orange rind\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 tablespoon \u003cem>ras el hanout\u003c/em>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the lamb chops on both sides with salt.\u003c/li>\n\u003cli>In a large, shallow bowl, combine the garlic, bay, orange rind, and olive oil and mix well. Add the lamb chops to the bowl and turn as needed to coat evenly. Sprinkle the \u003cem>ras el hanout\u003c/em> over the lamb chops and again turn as needed to coat evenly.\u003c/li>\n\u003cli>To grill the chops, prepare a medium-hot fire for direct-heat grilling in a charcoal grill. Place the chops on the grill grate directly over the coals and grill, turning them once, for about 2 minutes on each side for rare or about 3 minutes on each side for medium-rare to medium. Serve at once.\u003c/li>\n\u003cli>Alternatively, to cook on the stove top, heat a large cast-iron skillet over medium-high heat until hot. Add the chops and cook, turning often, for about 5 to 7 minutes total. Serve at once.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from In the Charcuterie by Taylor Boetticher and Toponia Miller, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/70428/the-fatted-calfs-new-cookbook-brings-charcuterie-favorites-into-your-kitchen",
"authors": [
"5485"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_63",
"bayareabites_588",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_12"
],
"tags": [
"bayareabites_1596",
"bayareabites_320",
"bayareabites_12419",
"bayareabites_12145",
"bayareabites_12420",
"bayareabites_12144"
],
"featImg": "bayareabites_70461",
"label": "bayareabites"
},
"bayareabites_69446": {
"type": "posts",
"id": "bayareabites_69446",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "69446",
"score": null,
"sort": [
1378311593000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1378311593,
"format": "aside",
"disqusTitle": "Culinary Feats Were Accomplished at Burning Man's Black Rock French Quarter ",
"title": "Culinary Feats Were Accomplished at Burning Man's Black Rock French Quarter ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Good morning, may I interest you in a fresh beignet and some hot coffee we roasted ourselves? Perhaps you can join us later at the crawfish boil and suck the heads clean. Don’t forget dinner prep for tomorrow -- it’s gonna be gumbo for 600 made with homemade fish stock, of course. \u003c/p>\n\u003cp>From the conversations floating around last week, you’d think we were in New Orleans. Nope. We were deep in the desert, far from any bayou to speak of, but shockingly, right in the middle of the French Quarter. \u003c/p>\n\u003cp>This year at \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/14/preparing-for-burning-man-the-food/\">Burning Man\u003c/a>, I camped with \u003ca href=\"http://www.blackrockfrenchquarter.org/\">The French Quarter\u003c/a>, the oldest neighborhood in Black Rock City, and notoriously one of the foodiest. Our village of about 400 people was divided into sub-camps like the Bakery, Brewery, Farmers Market, and Café de la fin du Monde. I was a part of the Santopalato Supper Club, where we threw elaborate dinner parties for guests of honor. \u003c/p>\n\u003cp>The man hours, logistical planning, heart and soul that go into these gifts of food and drink are shocking, and completely inspiring. My mind is still reeling from the culinary feats that were accomplished out on the hot dusty playa this year. We ate like kings and queens, we did. See for yourself: \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-300.jpg\" alt=\"Black Rock French Quarter\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-69452\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-177-190x190.jpg\" alt=\"Hua, dressed in his playa best\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69456\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-206.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-206-190x190.jpg\" alt=\"Spiced Pork and Pineapple Kebabs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69459\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-211.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-211-190x190.jpg\" alt=\"Chef Dan\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-193.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-193-190x190.jpg\" alt=\"Peace, Love, and Champers\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69457\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-200-190x190.jpg\" alt=\"Brendan working the ginger beef\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69458\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-237.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-237-190x190.jpg\" alt=\"Santopalato Supper Club\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69461\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-244.jpg\" alt=\"Bell pepper cups with rice and coconut curry\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-69451\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-324-190x190.jpg\" alt='Steph, back of the \"house\"' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69462\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-760.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-760-190x190.jpg\" alt=\"Frozen Kargo Key Lime Pie\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69472\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-702.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-702-190x190.jpg\" alt=\"Dining al fresco...floating island style\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69469\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-660.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-660-190x190.jpg\" alt=\"Siri and Kat\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69468\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-650.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-650-190x190.jpg\" alt=\"Roasted rosemary potatoes\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69467\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-649.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-649-190x190.jpg\" alt=\"Supper Club guests, dressed to impress\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69466\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-221.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-221.jpg\" alt=\"The Santopalato dining room\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-69450\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-642-190x190.jpg\" alt=\"On the menu: rock salt beef ribs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69464\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-645.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-645-190x190.jpg\" alt=\"Dinner at the Santopalato Supper Club\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69465\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-707.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-707-190x190.jpg\" alt=\"Fine dining at the Black Rock French Quarter\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69470\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-755.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-755-190x190.jpg\" alt=\"Only the shirtless serve champagne at this establishment\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69471\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-355.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-355-190x190.jpg\" alt=\"Crawfish Boil at the Black Rock French Quarter\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69463\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1105-190x190.jpg\" alt=\"Brooke bearing chocolate dipped strawberries with rainbow sprinkles\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69479\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1008.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1008.jpg\" alt=\"Steve, Yoni, Jason, Kat, and Hua\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-69453\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-926-190x190.jpg\" alt=\"Beer and Brat Fest\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69474\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-909-190x190.jpg\" alt=\"Spiral Dogs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69473\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-979.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-979-190x190.jpg\" alt=\"Dan and Ha\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69476\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-946.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-946-190x190.jpg\" alt=\"Homemade pickled veggies\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69475\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-988.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-988-190x190.jpg\" alt=\"Cheers!\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69477\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-994-190x190.jpg\" alt=\"Spiral dog with homemade sauerkraut, pickles, and dilly potato salad\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69478\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "69446 http://blogs.kqed.org/bayareabites/?p=69446",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/09/04/culinary-feats-were-accomplished-at-burning-mans-black-rock-french-quarter/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 223,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1378361841,
"excerpt": "How to eat like Burning Man royalty -- just follow your nose to the French Quarter.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "How to eat like Burning Man royalty -- just follow your nose to the French Quarter.",
"title": "Culinary Feats Were Accomplished at Burning Man's Black Rock French Quarter | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Culinary Feats Were Accomplished at Burning Man's Black Rock French Quarter ",
"datePublished": "2013-09-04T09:19:53-07:00",
"dateModified": "2013-09-04T23:17:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "culinary-feats-were-accomplished-at-burning-mans-black-rock-french-quarter",
"status": "publish",
"path": "/bayareabites/69446/culinary-feats-were-accomplished-at-burning-mans-black-rock-french-quarter",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Good morning, may I interest you in a fresh beignet and some hot coffee we roasted ourselves? Perhaps you can join us later at the crawfish boil and suck the heads clean. Don’t forget dinner prep for tomorrow -- it’s gonna be gumbo for 600 made with homemade fish stock, of course. \u003c/p>\n\u003cp>From the conversations floating around last week, you’d think we were in New Orleans. Nope. We were deep in the desert, far from any bayou to speak of, but shockingly, right in the middle of the French Quarter. \u003c/p>\n\u003cp>This year at \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/14/preparing-for-burning-man-the-food/\">Burning Man\u003c/a>, I camped with \u003ca href=\"http://www.blackrockfrenchquarter.org/\">The French Quarter\u003c/a>, the oldest neighborhood in Black Rock City, and notoriously one of the foodiest. Our village of about 400 people was divided into sub-camps like the Bakery, Brewery, Farmers Market, and Café de la fin du Monde. I was a part of the Santopalato Supper Club, where we threw elaborate dinner parties for guests of honor. \u003c/p>\n\u003cp>The man hours, logistical planning, heart and soul that go into these gifts of food and drink are shocking, and completely inspiring. My mind is still reeling from the culinary feats that were accomplished out on the hot dusty playa this year. We ate like kings and queens, we did. See for yourself: \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-300.jpg\" alt=\"Black Rock French Quarter\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-69452\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-177-190x190.jpg\" alt=\"Hua, dressed in his playa best\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69456\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-206.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-206-190x190.jpg\" alt=\"Spiced Pork and Pineapple Kebabs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69459\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-211.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-211-190x190.jpg\" alt=\"Chef Dan\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-193.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-193-190x190.jpg\" alt=\"Peace, Love, and Champers\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69457\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-200-190x190.jpg\" alt=\"Brendan working the ginger beef\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69458\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-237.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-237-190x190.jpg\" alt=\"Santopalato Supper Club\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69461\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-244.jpg\" alt=\"Bell pepper cups with rice and coconut curry\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-69451\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-324-190x190.jpg\" alt='Steph, back of the \"house\"' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69462\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-760.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-760-190x190.jpg\" alt=\"Frozen Kargo Key Lime Pie\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69472\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-702.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-702-190x190.jpg\" alt=\"Dining al fresco...floating island style\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69469\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-660.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-660-190x190.jpg\" alt=\"Siri and Kat\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69468\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-650.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-650-190x190.jpg\" alt=\"Roasted rosemary potatoes\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69467\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-649.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-649-190x190.jpg\" alt=\"Supper Club guests, dressed to impress\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69466\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-221.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-221.jpg\" alt=\"The Santopalato dining room\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-69450\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-642-190x190.jpg\" alt=\"On the menu: rock salt beef ribs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69464\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-645.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-645-190x190.jpg\" alt=\"Dinner at the Santopalato Supper Club\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69465\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-707.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-707-190x190.jpg\" alt=\"Fine dining at the Black Rock French Quarter\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69470\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-755.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-755-190x190.jpg\" alt=\"Only the shirtless serve champagne at this establishment\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69471\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-355.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-355-190x190.jpg\" alt=\"Crawfish Boil at the Black Rock French Quarter\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69463\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1105-190x190.jpg\" alt=\"Brooke bearing chocolate dipped strawberries with rainbow sprinkles\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69479\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1008.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1008.jpg\" alt=\"Steve, Yoni, Jason, Kat, and Hua\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-69453\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-926-190x190.jpg\" alt=\"Beer and Brat Fest\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69474\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-909-190x190.jpg\" alt=\"Spiral Dogs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69473\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-979.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-979-190x190.jpg\" alt=\"Dan and Ha\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69476\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-946.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-946-190x190.jpg\" alt=\"Homemade pickled veggies\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69475\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-988.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-988-190x190.jpg\" alt=\"Cheers!\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69477\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-994-190x190.jpg\" alt=\"Spiral dog with homemade sauerkraut, pickles, and dilly potato salad\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69478\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/69446/culinary-feats-were-accomplished-at-burning-mans-black-rock-french-quarter",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_50"
],
"tags": [
"bayareabites_10718",
"bayareabites_9630",
"bayareabites_12310"
],
"featImg": "bayareabites_69501",
"label": "bayareabites"
},
"bayareabites_68561": {
"type": "posts",
"id": "bayareabites_68561",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68561",
"score": null,
"sort": [
1377011545000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1377011545,
"format": "aside",
"disqusTitle": "Bacon and Beer Festival Comes to San Francisco",
"title": "Bacon and Beer Festival Comes to San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68587\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\" alt=\"The Boston Beer and Bacon Festival. Photo: Robert Gill\" width=\"640\" height=\"426\" class=\"size-full wp-image-68587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Boston Beer and Bacon Festival. Photo: Robert Gill\u003c/figcaption>\u003c/figure>\n\u003cp>Bacon and egss. Bacon and orange juice. Bacon and beer?\u003c/p>\n\u003cp>That's the idea behind the first-ever \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">San Francisco Bacon and Beer Festival\u003c/a> this Sunday, Aug. 25 at The Fairmont Hotel on Mason Street. There'll be beer (naturally) from 25 breweries and bacon-themed food from 25 restaurants. Aaron Cohen, the organizer, said previous festivals in Denver and Boston have included bacon cotton candy, bacon ramen, and one restaurant said they'll be making bacon marmalade this weekend.\u003c/p>\n\u003cp>\"It's really a chance for the chefs to get creative with a pretty standard, at this point, recipe item and make something that shows off their restaurant,\" said Cohen.\u003c/p>\n\u003cp>Restaurants participating will include Bay Area staples like \u003ca href=\"http://nojosf.com/\" target=\"_blank\">Nojo\u003c/a>, \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\" target=\"_blank\">the Girl and the Fig\u003c/a>, and \u003ca href=\"http://www.memphisminnies.com/\" target=\"_blank\">Memphis Minnie's\u003c/a>, said Cohen. The event is being co-sponsored by Cohen's event company and by \u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Brewery\u003c/a>, which will also be one of the breweries serving beer, along with \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, \u003ca href=\"http://greenflashbeer.com/\" target=\"_blank\">Green Flash Brewing Company\u003c/a>, and others.\u003c/p>\n\u003cp>The festival may be odd, but it's certainly not complicated. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The bacon and beer festival is a celebration of bacon and beer,\" said Cohen. Of course it is.\u003c/p>\n\u003cfigure id=\"attachment_68586\" class=\"wp-caption alignleft\" style=\"max-width: 208px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2-208x290.jpg\" alt=\"San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Cohen\" width=\"208\" height=\"290\" class=\"size-medium wp-image-68586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Coen\u003c/figcaption>\u003c/figure>\n\u003cp>Coen, an event organizer, wedding band manager and marketing consultant, first conceived of the idea when he wanted to put on a big food event in an amazing building across the street from his office in Boston. Bacon and beer seemed like the perfect thing to attract crowds.\u003c/p>\n\u003cp>\"I couldn't imagine what could sell more tickets than a beer event that had bacon involved with it,\" he said.\u003c/p>\n\u003cp>The first festival was held in Boston four years ago. The last three Boston festivals sold out, most recently within three minutes. Cohen then expanded to Denver this past December and now to San Francisco. San Francisco, he said, seemed logical both because of the Bison Brewery connection and because it's a \"great food city\" -- though, not necessarily one known for its bacon.\u003c/p>\n\u003cp>Cohen said they expect to get around 1,000 people at this Sunday afternoon. The nice thing about the festival, he said, is that it doesn't just attract beer lovers and \"foodies,\" but also those people who would usually skip a food or beer festival, but \"are attracted by the bacon,\" he said.\u003c/p>\n\u003cp>Tickets, which cost $50 (or $65 for the \"baller\" ticket), are \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">still available\u003c/a>, but Cohen's not sure how many there will be the day of the event. Proceeds for the festival will go to the \u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprouts Cooking Club\u003c/a>.\u003c/p>\n\u003cp>\"This is actually the only bacon and beer fest that we've done where there's been tickets the week of the event,\" said Cohen.\u003c/p>\n\u003cp>So, if bacon cotton candy with beer sounds like something that can't be missed, then we know where you'll be this weekend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>San Francisco Bacon and Beer Fesitval\u003c/strong>\u003cbr>\nAug. 25, 2:30 to 5 p.m.\u003cbr>\nThe Fairmont Hotel SF\u003cbr>\n950 Mason St.\u003cbr>\n\u003ca href=\"http://www.wheretoeat.in/\" target=\"_blank\">www.baconandbeer.net\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "68561 http://blogs.kqed.org/bayareabites/?p=68561",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/20/bacon-and-beer-festival-comes-to-san-francisco/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 521,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1377106918,
"excerpt": "Beer and bacon? That's the idea behind the first-ever San Francisco Beer and Bacon Festival this Sunday, where you can taste things like bacon marmalade with a craft brew.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Beer and bacon? That's the idea behind the first-ever San Francisco Beer and Bacon Festival this Sunday, where you can taste things like bacon marmalade with a craft brew.",
"title": "Bacon and Beer Festival Comes to San Francisco | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bacon and Beer Festival Comes to San Francisco",
"datePublished": "2013-08-20T08:12:25-07:00",
"dateModified": "2013-08-21T10:41:58-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bacon-and-beer-festival-comes-to-san-francisco",
"status": "publish",
"path": "/bayareabites/68561/bacon-and-beer-festival-comes-to-san-francisco",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68587\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\" alt=\"The Boston Beer and Bacon Festival. Photo: Robert Gill\" width=\"640\" height=\"426\" class=\"size-full wp-image-68587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Boston Beer and Bacon Festival. Photo: Robert Gill\u003c/figcaption>\u003c/figure>\n\u003cp>Bacon and egss. Bacon and orange juice. Bacon and beer?\u003c/p>\n\u003cp>That's the idea behind the first-ever \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">San Francisco Bacon and Beer Festival\u003c/a> this Sunday, Aug. 25 at The Fairmont Hotel on Mason Street. There'll be beer (naturally) from 25 breweries and bacon-themed food from 25 restaurants. Aaron Cohen, the organizer, said previous festivals in Denver and Boston have included bacon cotton candy, bacon ramen, and one restaurant said they'll be making bacon marmalade this weekend.\u003c/p>\n\u003cp>\"It's really a chance for the chefs to get creative with a pretty standard, at this point, recipe item and make something that shows off their restaurant,\" said Cohen.\u003c/p>\n\u003cp>Restaurants participating will include Bay Area staples like \u003ca href=\"http://nojosf.com/\" target=\"_blank\">Nojo\u003c/a>, \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\" target=\"_blank\">the Girl and the Fig\u003c/a>, and \u003ca href=\"http://www.memphisminnies.com/\" target=\"_blank\">Memphis Minnie's\u003c/a>, said Cohen. The event is being co-sponsored by Cohen's event company and by \u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Brewery\u003c/a>, which will also be one of the breweries serving beer, along with \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, \u003ca href=\"http://greenflashbeer.com/\" target=\"_blank\">Green Flash Brewing Company\u003c/a>, and others.\u003c/p>\n\u003cp>The festival may be odd, but it's certainly not complicated. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The bacon and beer festival is a celebration of bacon and beer,\" said Cohen. Of course it is.\u003c/p>\n\u003cfigure id=\"attachment_68586\" class=\"wp-caption alignleft\" style=\"max-width: 208px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2-208x290.jpg\" alt=\"San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Cohen\" width=\"208\" height=\"290\" class=\"size-medium wp-image-68586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Coen\u003c/figcaption>\u003c/figure>\n\u003cp>Coen, an event organizer, wedding band manager and marketing consultant, first conceived of the idea when he wanted to put on a big food event in an amazing building across the street from his office in Boston. Bacon and beer seemed like the perfect thing to attract crowds.\u003c/p>\n\u003cp>\"I couldn't imagine what could sell more tickets than a beer event that had bacon involved with it,\" he said.\u003c/p>\n\u003cp>The first festival was held in Boston four years ago. The last three Boston festivals sold out, most recently within three minutes. Cohen then expanded to Denver this past December and now to San Francisco. San Francisco, he said, seemed logical both because of the Bison Brewery connection and because it's a \"great food city\" -- though, not necessarily one known for its bacon.\u003c/p>\n\u003cp>Cohen said they expect to get around 1,000 people at this Sunday afternoon. The nice thing about the festival, he said, is that it doesn't just attract beer lovers and \"foodies,\" but also those people who would usually skip a food or beer festival, but \"are attracted by the bacon,\" he said.\u003c/p>\n\u003cp>Tickets, which cost $50 (or $65 for the \"baller\" ticket), are \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">still available\u003c/a>, but Cohen's not sure how many there will be the day of the event. Proceeds for the festival will go to the \u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprouts Cooking Club\u003c/a>.\u003c/p>\n\u003cp>\"This is actually the only bacon and beer fest that we've done where there's been tickets the week of the event,\" said Cohen.\u003c/p>\n\u003cp>So, if bacon cotton candy with beer sounds like something that can't be missed, then we know where you'll be this weekend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>San Francisco Bacon and Beer Fesitval\u003c/strong>\u003cbr>\nAug. 25, 2:30 to 5 p.m.\u003cbr>\nThe Fairmont Hotel SF\u003cbr>\n950 Mason St.\u003cbr>\n\u003ca href=\"http://www.wheretoeat.in/\" target=\"_blank\">www.baconandbeer.net\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68561/bacon-and-beer-festival-comes-to-san-francisco",
"authors": [
"1459"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_50",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_278",
"bayareabites_12245",
"bayareabites_14753",
"bayareabites_11449"
],
"featImg": "bayareabites_68587",
"label": "bayareabites"
},
"bayareabites_68474": {
"type": "posts",
"id": "bayareabites_68474",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68474",
"score": null,
"sort": [
1376852040000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376852040,
"format": "aside",
"disqusTitle": "Photos: San Francisco Street Food Festival",
"title": "Photos: San Francisco Street Food Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Have you digested everything from the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/17/photo-slideshow-san-francisco-night-market/\">Night Market\u003c/a> yet? Well don’t slow down now. There are too many plates and we have too little stomach space for everything at the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>. Award-winning restaurants and budding entrepreneurs alike brought their tastiest bites to the street, and the people approved. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\" alt=\"Ramen Burger: a 50/50 pork belly and Wagyu patty topped with bacon, cheddar, and soy sauce (Nombe Izakaya)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68479\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128-190x190.jpg\" alt=\"Gil and Mari Payne, proud parents of the Ramen Burger (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68487\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134-190x190.jpg\" alt=\"The ramen is mixed with ground nori, then pan-fried crispy to form the bun. The pork belly/Wagyu patty is topped with a shio-koji pickle, tomato, caramelized onions, and mizuna dressed in a wasabi vinaigrette.\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68488\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Ramen Burger: worth the wait\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68486\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88-190x190.jpg\" alt=\"Koja Kitchen's Bulgogi Koja (garlic rice bun burger), and Kamikaze Fries (topped with minced bulgogi, sautéed onions, kimchi, green onions, chili sauce, and Japanese mayo)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6-190x190.jpg\" alt=\"Stuart Brioza, Nicole Krasinski, and the State Bird Provisions Team\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3-190x190.jpg\" alt=\"Garlic Fry Bread to be served with Burrata (State Bird Provisions)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68483\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\" alt=\"Bunny Banh Mi with rabbit mortadella, pork & rabbit terrine, seared pork belly, and chicken liver pate (Central Kitchen)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68477\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79-190x190.jpg\" alt=\"Executive Chef Thomas McNaughton & Chef de Cuisine Ryan Pollnow (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68492\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85-190x190.jpg\" alt=\"Thai Iced Tea-Inspired Lemongrass Carrot Juice (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63-190x190.jpg\" alt=\"Breakfast at Central Kitchen\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68491\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103-190x190.jpg\" alt=\"Pulled Pork Sandwich, Mint Lemonade, and a Chocolate Chip Oatmeal Cookie (Heirloom Café)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61-190x190.jpg\" alt=\"Dressed to impress (D’Maize)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23-190x190.jpg\" alt=\"Sisig with Steamed Rice (Senor Sisig)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68489\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\" alt=\"SF Street Food Festival 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68514\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8-190x190.jpg\" alt=\"Francis Lopez (In The Weeds), Rebecca Martinez, and Christine Omata\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68496\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21-190x190.jpg\" alt=\"Sweet Buttery Cornbread (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18-190x190.jpg\" alt=\"Fernay McPherson and her mother, Loretta (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33-190x190.jpg\" alt=\"Summer Corn\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68499\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Grilling corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68500\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46-190x190.jpg\" alt=\"Grilled corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68501\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\" alt=\"Grilled Baby Octopus, basted in caramel fish sauce, served with rau rum, lime, and sweet chili sauce (Rice Paper Scissors) \" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68478\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100-190x190.jpg\" alt=\"Beef Pho Rolls with lettuce and Thai basil (Rice Paper Scissors)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102-190x190.jpg\" alt=\"Caleb Zigas, making deals (La Cocina)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50-190x190.jpg\" alt=\"Indian Street Sandwich layered with kidney beans, potatoes, pickled onions, carrots, and cabbage (Kama Food Lab)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68503\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122-190x190.jpg\" alt=\"Takoyaki (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27-190x190.jpg\" alt=\"Clearly Kombucha\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68502\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161-190x190.jpg\" alt=\"Eating street food...on the street...at the SF Street Food Festival\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68507\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\" alt=\"I Cart SF\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68476\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108-190x190.jpg\" alt=\"Three Twins formal wear with Neil Gottlieb and Rich Bertrand (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106-190x190.jpg\" alt=\"Rich Bertrand, Event Guru (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68508\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160-190x190.jpg\" alt=\"Marcia Gagliardi (Tablehopper)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68511\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164-190x190.jpg\" alt=\"Margie Kriebel, Caroline Brinckerhoff, and Jodi Liano (SF Cooking School)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68512\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68510\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "68474 http://blogs.kqed.org/bayareabites/?p=68474",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/18/photos-san-francisco-street-food-festival/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 62,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1383234360,
"excerpt": "Too many plates, too little stomach space at the San Francisco Street Food Festival. Take a look at some crowd favorites.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Too many plates, too little stomach space at the San Francisco Street Food Festival. Take a look at some crowd favorites.",
"title": "Photos: San Francisco Street Food Festival | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Photos: San Francisco Street Food Festival",
"datePublished": "2013-08-18T11:54:00-07:00",
"dateModified": "2013-10-31T08:46:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "photos-san-francisco-street-food-festival",
"status": "publish",
"path": "/bayareabites/68474/photos-san-francisco-street-food-festival",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you digested everything from the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/17/photo-slideshow-san-francisco-night-market/\">Night Market\u003c/a> yet? Well don’t slow down now. There are too many plates and we have too little stomach space for everything at the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>. Award-winning restaurants and budding entrepreneurs alike brought their tastiest bites to the street, and the people approved. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\" alt=\"Ramen Burger: a 50/50 pork belly and Wagyu patty topped with bacon, cheddar, and soy sauce (Nombe Izakaya)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68479\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128-190x190.jpg\" alt=\"Gil and Mari Payne, proud parents of the Ramen Burger (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68487\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134-190x190.jpg\" alt=\"The ramen is mixed with ground nori, then pan-fried crispy to form the bun. The pork belly/Wagyu patty is topped with a shio-koji pickle, tomato, caramelized onions, and mizuna dressed in a wasabi vinaigrette.\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68488\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Ramen Burger: worth the wait\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68486\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88-190x190.jpg\" alt=\"Koja Kitchen's Bulgogi Koja (garlic rice bun burger), and Kamikaze Fries (topped with minced bulgogi, sautéed onions, kimchi, green onions, chili sauce, and Japanese mayo)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6-190x190.jpg\" alt=\"Stuart Brioza, Nicole Krasinski, and the State Bird Provisions Team\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3-190x190.jpg\" alt=\"Garlic Fry Bread to be served with Burrata (State Bird Provisions)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68483\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\" alt=\"Bunny Banh Mi with rabbit mortadella, pork & rabbit terrine, seared pork belly, and chicken liver pate (Central Kitchen)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68477\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79-190x190.jpg\" alt=\"Executive Chef Thomas McNaughton & Chef de Cuisine Ryan Pollnow (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68492\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85-190x190.jpg\" alt=\"Thai Iced Tea-Inspired Lemongrass Carrot Juice (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63-190x190.jpg\" alt=\"Breakfast at Central Kitchen\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68491\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103-190x190.jpg\" alt=\"Pulled Pork Sandwich, Mint Lemonade, and a Chocolate Chip Oatmeal Cookie (Heirloom Café)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61-190x190.jpg\" alt=\"Dressed to impress (D’Maize)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23-190x190.jpg\" alt=\"Sisig with Steamed Rice (Senor Sisig)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68489\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\" alt=\"SF Street Food Festival 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68514\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8-190x190.jpg\" alt=\"Francis Lopez (In The Weeds), Rebecca Martinez, and Christine Omata\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68496\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21-190x190.jpg\" alt=\"Sweet Buttery Cornbread (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18-190x190.jpg\" alt=\"Fernay McPherson and her mother, Loretta (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33-190x190.jpg\" alt=\"Summer Corn\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68499\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Grilling corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68500\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46-190x190.jpg\" alt=\"Grilled corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68501\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\" alt=\"Grilled Baby Octopus, basted in caramel fish sauce, served with rau rum, lime, and sweet chili sauce (Rice Paper Scissors) \" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68478\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100-190x190.jpg\" alt=\"Beef Pho Rolls with lettuce and Thai basil (Rice Paper Scissors)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102-190x190.jpg\" alt=\"Caleb Zigas, making deals (La Cocina)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50-190x190.jpg\" alt=\"Indian Street Sandwich layered with kidney beans, potatoes, pickled onions, carrots, and cabbage (Kama Food Lab)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68503\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122-190x190.jpg\" alt=\"Takoyaki (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27-190x190.jpg\" alt=\"Clearly Kombucha\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68502\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161-190x190.jpg\" alt=\"Eating street food...on the street...at the SF Street Food Festival\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68507\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\" alt=\"I Cart SF\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68476\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108-190x190.jpg\" alt=\"Three Twins formal wear with Neil Gottlieb and Rich Bertrand (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106-190x190.jpg\" alt=\"Rich Bertrand, Event Guru (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68508\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160-190x190.jpg\" alt=\"Marcia Gagliardi (Tablehopper)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68511\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164-190x190.jpg\" alt=\"Margie Kriebel, Caroline Brinckerhoff, and Jodi Liano (SF Cooking School)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68512\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68510\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68474/photos-san-francisco-street-food-festival",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_295",
"bayareabites_2625"
],
"featImg": "bayareabites_68521",
"label": "bayareabites"
},
"bayareabites_68411": {
"type": "posts",
"id": "bayareabites_68411",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68411",
"score": null,
"sort": [
1376785228000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376785228,
"format": "aside",
"disqusTitle": "Photo Slideshow: San Francisco Night Market",
"title": "Photo Slideshow: San Francisco Night Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>La Cocina’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">fifth annual Street Food Festival\u003c/a> kicked off with the \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, full of great food, music, games and smiling people. Think of it like the best block party you’ve ever been to. This year the Night Market was divvied up into six different regions (Europe, Mediterranean & Africa, East Asia, China & Southeast Asia, and Latin America, and the American South), making for a delicious tour around the world. Did you ever have cultural heritage day at school when everyone brought in a dish from a different country, and all the kids ate crepes and lo mein for lunch instead of ham sandwiches and Handi-Snacks? Yeah, the Night Market was like that, but so much better. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-23.jpg\" alt=\"M.Y. China Executive Chef Tony Wu making hand-pulled noodles\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68422\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-61-190x190.jpg\" alt=\"Bo Ssam (Hwa Soon Im , To Hyang)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68427\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-87.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-87-190x190.jpg\" alt=\"Hibiki Whisky\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-79-190x190.jpg\" alt=\"Albacore Tataki with ponzu and microgreens (Greg Dunmore, Nojo)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-92.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-92-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-78-190x190.jpg\" alt=\"Shio-Koji Yakitori: Chicken Skewers with Shio-Koji Marinade (Mariko Grady, Aedan Foods)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68432\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-39.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-39.jpg\" alt=\"Chef Brandon Jew\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68423\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-44-190x190.jpg\" alt=\"Pork Shrimp Egg Rolls from Brandon Jew\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68439\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-198-190x190.jpg\" alt=\"Real talk at San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68443\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-215.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-215-190x190.jpg\" alt=\"Plantain Bread Pudding (Chiefo Chukwudebe, Chiefo's Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68444\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-94.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-94-190x190.jpg\" alt=\"Steep Brew, Whole Foods\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68440\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-124.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-124-190x190.jpg\" alt=\"First come the vodka shots...\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68442\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-112-190x190.jpg\" alt=\"...then come the Vodka Chaser Snacks: Zakuska (Anna Tvelova, Anda Piroshki)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68441\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-178.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-178.jpg\" alt=\"Smoked Brisket from Ryan Farr (4505 Meats)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68425\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-153-190x190.jpg\" alt=\"La Cocina, Ryan Farr, Hua\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68446\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-147-190x190.jpg\" alt=\"Lots of whole hog going on in the American South\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68445\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-186.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-186-190x190.jpg\" alt=\"Massive smokers rolled in from North Carolina. Dreamy. (Jim N Nick's BBQ)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68449\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-156.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-156-190x190.jpg\" alt=\"Cheese Grits (Sugarfoot Grits)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-273-190x190.jpg\" alt=\"Youngest little corn hole champion\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-184-190x190.jpg\" alt=\"Stephanie “Grits Queen” Fields (Sugarfoot Grits) and Charles Farrièr (Crème & Crumble)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68448\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-60.jpg\" alt=\"San Francisco Night Market 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68424\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-107.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-107-190x190.jpg\" alt=\"Enjoying some Bratwurst with Sauerkraut and Potatoes\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68461\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-105-190x190.jpg\" alt=\"Bratwurst with Sauerkraut and Potatoes (Viktoria Daute, Little Red Riding Truck)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-138.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-138-190x190.jpg\" alt=\"Beer Pong at the Night Market\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68462\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-162.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-162-190x190.jpg\" alt=\"Frying up Chicken Wings\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68465\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-160.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-160-190x190.jpg\" alt='\"Hot Chicken\" Wings (Carlo Espinas, Comstock Saloon)' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68464\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-144.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-144-190x190.jpg\" alt=\"Rock n’ Rye Toddies: Wild Turkey rye infused with citrus peels, cloves, cinnamon, and horehound rock candy (Rye)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68463\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-258.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-258.jpg\" alt=\"San Francisco Night Market 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68426\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-213.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-213-190x190.jpg\" alt=\"Guisell Osorio selling her empanadas (Sabores Del Sur)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68434\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-199-190x190.jpg\" alt=\"Mixiotes de Borrego, (Adriana Lahl, Sal de Vida)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-235-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68437\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-223.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-223-190x190.jpg\" alt=\"Chef David Bazirgan (5th Floor)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68436\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-221.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-221-190x190.jpg\" alt=\"Lamb Kofte Kebabs (David Bazirgan, 5th Floor)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68435\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-267.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-267-190x190.jpg\" alt=\"This is my napkin\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68438\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "68411 http://blogs.kqed.org/bayareabites/?p=68411",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/17/photo-slideshow-san-francisco-night-market/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 130,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1376852068,
"excerpt": "Eat your way around the world at the San Francisco Street Food Festival's Night Market. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Eat your way around the world at the San Francisco Street Food Festival's Night Market. ",
"title": "Photo Slideshow: San Francisco Night Market | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Photo Slideshow: San Francisco Night Market",
"datePublished": "2013-08-17T17:20:28-07:00",
"dateModified": "2013-08-18T11:54:28-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "photo-slideshow-san-francisco-night-market",
"status": "publish",
"path": "/bayareabites/68411/photo-slideshow-san-francisco-night-market",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>La Cocina’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">fifth annual Street Food Festival\u003c/a> kicked off with the \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, full of great food, music, games and smiling people. Think of it like the best block party you’ve ever been to. This year the Night Market was divvied up into six different regions (Europe, Mediterranean & Africa, East Asia, China & Southeast Asia, and Latin America, and the American South), making for a delicious tour around the world. Did you ever have cultural heritage day at school when everyone brought in a dish from a different country, and all the kids ate crepes and lo mein for lunch instead of ham sandwiches and Handi-Snacks? Yeah, the Night Market was like that, but so much better. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-23.jpg\" alt=\"M.Y. China Executive Chef Tony Wu making hand-pulled noodles\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68422\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-61-190x190.jpg\" alt=\"Bo Ssam (Hwa Soon Im , To Hyang)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68427\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-87.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-87-190x190.jpg\" alt=\"Hibiki Whisky\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-79-190x190.jpg\" alt=\"Albacore Tataki with ponzu and microgreens (Greg Dunmore, Nojo)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-92.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-92-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-78-190x190.jpg\" alt=\"Shio-Koji Yakitori: Chicken Skewers with Shio-Koji Marinade (Mariko Grady, Aedan Foods)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68432\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-39.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-39.jpg\" alt=\"Chef Brandon Jew\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68423\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-44-190x190.jpg\" alt=\"Pork Shrimp Egg Rolls from Brandon Jew\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68439\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-198-190x190.jpg\" alt=\"Real talk at San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68443\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-215.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-215-190x190.jpg\" alt=\"Plantain Bread Pudding (Chiefo Chukwudebe, Chiefo's Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68444\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-94.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-94-190x190.jpg\" alt=\"Steep Brew, Whole Foods\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68440\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-124.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-124-190x190.jpg\" alt=\"First come the vodka shots...\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68442\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-112-190x190.jpg\" alt=\"...then come the Vodka Chaser Snacks: Zakuska (Anna Tvelova, Anda Piroshki)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68441\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-178.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-178.jpg\" alt=\"Smoked Brisket from Ryan Farr (4505 Meats)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68425\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-153-190x190.jpg\" alt=\"La Cocina, Ryan Farr, Hua\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68446\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-147-190x190.jpg\" alt=\"Lots of whole hog going on in the American South\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68445\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-186.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-186-190x190.jpg\" alt=\"Massive smokers rolled in from North Carolina. Dreamy. (Jim N Nick's BBQ)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68449\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-156.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-156-190x190.jpg\" alt=\"Cheese Grits (Sugarfoot Grits)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-273-190x190.jpg\" alt=\"Youngest little corn hole champion\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-184-190x190.jpg\" alt=\"Stephanie “Grits Queen” Fields (Sugarfoot Grits) and Charles Farrièr (Crème & Crumble)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68448\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-60.jpg\" alt=\"San Francisco Night Market 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68424\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-107.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-107-190x190.jpg\" alt=\"Enjoying some Bratwurst with Sauerkraut and Potatoes\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68461\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-105-190x190.jpg\" alt=\"Bratwurst with Sauerkraut and Potatoes (Viktoria Daute, Little Red Riding Truck)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-138.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-138-190x190.jpg\" alt=\"Beer Pong at the Night Market\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68462\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-162.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-162-190x190.jpg\" alt=\"Frying up Chicken Wings\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68465\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-160.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-160-190x190.jpg\" alt='\"Hot Chicken\" Wings (Carlo Espinas, Comstock Saloon)' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68464\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-144.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-144-190x190.jpg\" alt=\"Rock n’ Rye Toddies: Wild Turkey rye infused with citrus peels, cloves, cinnamon, and horehound rock candy (Rye)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68463\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-258.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-258.jpg\" alt=\"San Francisco Night Market 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68426\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-213.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-213-190x190.jpg\" alt=\"Guisell Osorio selling her empanadas (Sabores Del Sur)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68434\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-199-190x190.jpg\" alt=\"Mixiotes de Borrego, (Adriana Lahl, Sal de Vida)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-235-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68437\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-223.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-223-190x190.jpg\" alt=\"Chef David Bazirgan (5th Floor)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68436\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-221.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-221-190x190.jpg\" alt=\"Lamb Kofte Kebabs (David Bazirgan, 5th Floor)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68435\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-267.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-267-190x190.jpg\" alt=\"This is my napkin\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68438\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68411/photo-slideshow-san-francisco-night-market",
"authors": [
"5037"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_11449",
"bayareabites_295",
"bayareabites_10687",
"bayareabites_10675"
],
"featImg": "bayareabites_68471",
"label": "bayareabites"
},
"bayareabites_68231": {
"type": "posts",
"id": "bayareabites_68231",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68231",
"score": null,
"sort": [
1376499073000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376499073,
"format": "standard",
"disqusTitle": "Preparing for Burning Man: The Food",
"title": "Preparing for Burning Man: The Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I survived my \u003ca href=\"http://lickmyspoon.com/recipes/post-burn-glow-rocky-road-rice-krispies-treats/\">virgin burn\u003c/a> last year and I’m going back for more. \u003c/p>\n\u003cp>In a few short weeks, I’ll be pulling on my \u003ca href=\"https://www.etsy.com/listing/158968830/the-tinkerbell-tutu-polka-dot?ref=pr_shop\">tutu\u003c/a> and heading into the dusty playground that is \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>. As others in my camp focus on things like acquiring lasers, remodeling \u003ca href=\"http://www.indiegogo.com/projects/tiki-art-car-for-burning-man-2013\">art cars\u003c/a>, and learning how to solder el-wire, I’m sticking to what I know: Food. \u003c/p>\n\u003cp>I’m prepping meals for me plus 20 this year and thought it would be helpful to share some lessons learned from last year’s experience, along with some great tips I’ve come across in my own research of what to eat at Burning Man.\u003c/p>\n\u003cp>In general, last year’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/24/tips-on-preparing-food-for-burning-man/\">Tips on Preparing Food for Burning Man\u003c/a> hold true -- although I did find that buying my coffee at Center Camp was much more preferable to dealing with cleaning out my French press, and forget the sparkle shoes, everything gets coated with dust anyway and glitter is a big MOOPy (Matter Out Of Place) no-no. Here’s an updated list: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Ziplocks are still your best friend.\u003c/strong> We used big 2-gallon ones to portion out the ice from our daily ice run. When the ice melted, we had cold refreshing water ready to drink. (Bonus packing tip: organize your outfits with accompanying accessories into big Ziplock bags to minimize mess and chaos when you’re digging through all your stuff to find that gold lamé g-string you know you packed.)\u003c/li>\n\u003cli>\u003cstrong>Cooler management is key.\u003c/strong> Label your cooler with contents, make a cooler map, do whatever you need to do to minimize unnecessary opening and closing. Investing in some dry ice is a good idea. Wrap the dry ice in a towel to give it little extra insulation. We found that a good system is to keep your dry ice cooler as your freezer and use a second cooler as your thaw-out cooler. Transfer your meals for the day into the thaw-out cooler in the morning and by evening they’ll be ready for fast re-heating. \u003c/li>\n\u003cli>\u003cstrong>Not all coolers are created equal.\u003c/strong> Here’s a \u003ca href=\"http://www.youtube.com/watch?v=6-TE4RnqT0U\">high-end cooler test\u003c/a> that does a good cross comparison of a few major brands. Or get crafty and \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=Tjh6RDTgMuQ#at=710\">MacGyver yourself a better cooler\u003c/a>.\u003c/li>\n\u003cli>\u003cstrong>Coconut Oil is amazing.\u003c/strong> It is great to cook with, won’t spoil, and works wonders on tangled rat’s nest playa hair. (Bonus beauty tip: if you have long flowing locks, braid it or risk leaving Burning Man with one massive dreadlock that used to be your hair.)\u003c/li>\n\u003cli>\u003cstrong>Prep as much as possible in advance.\u003c/strong> You’re not going to want to worry about cooking or cleaning, so do yourself the favor of doing as much of that ahead of time as you can. Things are much easier in your home kitchen where you don’t have to worry about things like grey water and dust in everything. Make a few freezer-friendly meals, portion them out, air-tight seal them, and freeze them. That way all you’ll have to do is thaw, reheat and eat. Your future burner self will thank you. \u003c/li>\n\u003cli>\u003cstrong>You won’t eat as much as you think you will.\u003c/strong> With all the heat, you’re just not as hungry. You will also inevitably be gifted a meal or two. So don’t stress about planning out every single meal. \u003c/li>\n\u003cli>\u003cstrong>Hydrate.\u003c/strong> Duh. The \u003ca href=\"http://survival.burningman.com/\">Burning Man Survival Guide\u003c/a> recommends you bring 1.5 gallons of water per person per day for drinking, washing, and cooking.\u003c/li>\n\u003c/ol>\n\u003cp>Here are some favorites from my \u003cstrong>Burning Man Meal Plan\u003c/strong>:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>MEALS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.zatarains.com/Recipes/Main-Dish/Chef-John-Beshs-Dirty-Jambalaya-For-A-Crowd.aspx\">Playa Jambalaya\u003c/a>\u003c/li>\n\u003cli>Baked Ziti with Eggplant\u003c/li>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/recipes/pancetta-mac-n-cheese/\">Pancetta Mac & Cheese\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/11/cast-iron-skillet-cooking-chicken-marbella-recipe/\">Chicken Marbella with Herbed Rice\u003c/a>\u003c/li>\n\u003cli>Grilled Cheese with Trader Joe’s Tomato & Roasted Red Pepper Soup\u003c/li>\n\u003cli>Breakfast Burritos\u003c/li>\n\u003cli>Chicken Tikka Masala Wrap & Samosa from my favorite Indian joint (\u003ca href=\"http://cafechaatsf.com/\">Café Chaat\u003c/a>)\u003c/li>\n\u003cli>Mission Burrito – familiar and filling \u003c/li>\n\u003cli>Instant ramen – \u003ca href=\"http://www.seriouseats.com/2013/05/best-instant-noodles-asian-ramen.html\">the good stuff\u003c/a>. I’ve found Nongshim (#6) and Myojo (#8) brands at my favorite Asian-mart in Chinatown (759 Jackson St, SF). \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>SNACKS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Frozen grapes\u003c/li>\n\u003cli>Frozen cooked shrimp with cocktail sauce (all you have to do is thaw and serve) \u003c/li>\n\u003cli>Beef jerky\u003c/li>\n\u003cli>Pre-sliced salami \u003c/li>\n\u003cli>Laughing Cow cheese\u003c/li>\n\u003cli>Dried fruit or fruit leather\u003c/li>\n\u003cli>Miso soup\u003c/li>\n\u003cli>Pre-cooked bacon – just heat and serve, and you won’t have to worry about discarding a ton of grease \u003c/li>\n\u003cli>\u003ca href=\"https://lickmyspoon.com/recipes/post-burn-glow-rocky-road-rice-krispies-treats/\">Rocky Road Rice Krispies Treats\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/recipes/banana-boats/\">Banana Boats\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>What are some of your favorite things to eat at Burning Man? Or favorite camping meals? \u003c/p>\n\u003cp>For those who have never been to Burning Man, I’ll leave you with this stunning time lapse video from last year’s burn, so that you can perhaps catch a glimmer of the glow that draws tens of thousands of people back year after year. For those who know what I mean, get ready to go home. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>http://vimeo.com/57339195\u003c/p>\n\n",
"disqusIdentifier": "68231 http://blogs.kqed.org/bayareabites/?p=68231",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/14/preparing-for-burning-man-the-food/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 840,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1439859224,
"excerpt": "Wondering how to cook or what to eat at Burning Man? We've got you covered.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Wondering how to cook or what to eat at Burning Man? We've got you covered.",
"title": "Preparing for Burning Man: The Food | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Preparing for Burning Man: The Food",
"datePublished": "2013-08-14T09:51:13-07:00",
"dateModified": "2015-08-17T17:53:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "preparing-for-burning-man-the-food",
"status": "publish",
"path": "/bayareabites/68231/preparing-for-burning-man-the-food",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I survived my \u003ca href=\"http://lickmyspoon.com/recipes/post-burn-glow-rocky-road-rice-krispies-treats/\">virgin burn\u003c/a> last year and I’m going back for more. \u003c/p>\n\u003cp>In a few short weeks, I’ll be pulling on my \u003ca href=\"https://www.etsy.com/listing/158968830/the-tinkerbell-tutu-polka-dot?ref=pr_shop\">tutu\u003c/a> and heading into the dusty playground that is \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>. As others in my camp focus on things like acquiring lasers, remodeling \u003ca href=\"http://www.indiegogo.com/projects/tiki-art-car-for-burning-man-2013\">art cars\u003c/a>, and learning how to solder el-wire, I’m sticking to what I know: Food. \u003c/p>\n\u003cp>I’m prepping meals for me plus 20 this year and thought it would be helpful to share some lessons learned from last year’s experience, along with some great tips I’ve come across in my own research of what to eat at Burning Man.\u003c/p>\n\u003cp>In general, last year’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/24/tips-on-preparing-food-for-burning-man/\">Tips on Preparing Food for Burning Man\u003c/a> hold true -- although I did find that buying my coffee at Center Camp was much more preferable to dealing with cleaning out my French press, and forget the sparkle shoes, everything gets coated with dust anyway and glitter is a big MOOPy (Matter Out Of Place) no-no. Here’s an updated list: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Ziplocks are still your best friend.\u003c/strong> We used big 2-gallon ones to portion out the ice from our daily ice run. When the ice melted, we had cold refreshing water ready to drink. (Bonus packing tip: organize your outfits with accompanying accessories into big Ziplock bags to minimize mess and chaos when you’re digging through all your stuff to find that gold lamé g-string you know you packed.)\u003c/li>\n\u003cli>\u003cstrong>Cooler management is key.\u003c/strong> Label your cooler with contents, make a cooler map, do whatever you need to do to minimize unnecessary opening and closing. Investing in some dry ice is a good idea. Wrap the dry ice in a towel to give it little extra insulation. We found that a good system is to keep your dry ice cooler as your freezer and use a second cooler as your thaw-out cooler. Transfer your meals for the day into the thaw-out cooler in the morning and by evening they’ll be ready for fast re-heating. \u003c/li>\n\u003cli>\u003cstrong>Not all coolers are created equal.\u003c/strong> Here’s a \u003ca href=\"http://www.youtube.com/watch?v=6-TE4RnqT0U\">high-end cooler test\u003c/a> that does a good cross comparison of a few major brands. Or get crafty and \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=Tjh6RDTgMuQ#at=710\">MacGyver yourself a better cooler\u003c/a>.\u003c/li>\n\u003cli>\u003cstrong>Coconut Oil is amazing.\u003c/strong> It is great to cook with, won’t spoil, and works wonders on tangled rat’s nest playa hair. (Bonus beauty tip: if you have long flowing locks, braid it or risk leaving Burning Man with one massive dreadlock that used to be your hair.)\u003c/li>\n\u003cli>\u003cstrong>Prep as much as possible in advance.\u003c/strong> You’re not going to want to worry about cooking or cleaning, so do yourself the favor of doing as much of that ahead of time as you can. Things are much easier in your home kitchen where you don’t have to worry about things like grey water and dust in everything. Make a few freezer-friendly meals, portion them out, air-tight seal them, and freeze them. That way all you’ll have to do is thaw, reheat and eat. Your future burner self will thank you. \u003c/li>\n\u003cli>\u003cstrong>You won’t eat as much as you think you will.\u003c/strong> With all the heat, you’re just not as hungry. You will also inevitably be gifted a meal or two. So don’t stress about planning out every single meal. \u003c/li>\n\u003cli>\u003cstrong>Hydrate.\u003c/strong> Duh. The \u003ca href=\"http://survival.burningman.com/\">Burning Man Survival Guide\u003c/a> recommends you bring 1.5 gallons of water per person per day for drinking, washing, and cooking.\u003c/li>\n\u003c/ol>\n\u003cp>Here are some favorites from my \u003cstrong>Burning Man Meal Plan\u003c/strong>:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>MEALS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.zatarains.com/Recipes/Main-Dish/Chef-John-Beshs-Dirty-Jambalaya-For-A-Crowd.aspx\">Playa Jambalaya\u003c/a>\u003c/li>\n\u003cli>Baked Ziti with Eggplant\u003c/li>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/recipes/pancetta-mac-n-cheese/\">Pancetta Mac & Cheese\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/11/cast-iron-skillet-cooking-chicken-marbella-recipe/\">Chicken Marbella with Herbed Rice\u003c/a>\u003c/li>\n\u003cli>Grilled Cheese with Trader Joe’s Tomato & Roasted Red Pepper Soup\u003c/li>\n\u003cli>Breakfast Burritos\u003c/li>\n\u003cli>Chicken Tikka Masala Wrap & Samosa from my favorite Indian joint (\u003ca href=\"http://cafechaatsf.com/\">Café Chaat\u003c/a>)\u003c/li>\n\u003cli>Mission Burrito – familiar and filling \u003c/li>\n\u003cli>Instant ramen – \u003ca href=\"http://www.seriouseats.com/2013/05/best-instant-noodles-asian-ramen.html\">the good stuff\u003c/a>. I’ve found Nongshim (#6) and Myojo (#8) brands at my favorite Asian-mart in Chinatown (759 Jackson St, SF). \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>SNACKS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Frozen grapes\u003c/li>\n\u003cli>Frozen cooked shrimp with cocktail sauce (all you have to do is thaw and serve) \u003c/li>\n\u003cli>Beef jerky\u003c/li>\n\u003cli>Pre-sliced salami \u003c/li>\n\u003cli>Laughing Cow cheese\u003c/li>\n\u003cli>Dried fruit or fruit leather\u003c/li>\n\u003cli>Miso soup\u003c/li>\n\u003cli>Pre-cooked bacon – just heat and serve, and you won’t have to worry about discarding a ton of grease \u003c/li>\n\u003cli>\u003ca href=\"https://lickmyspoon.com/recipes/post-burn-glow-rocky-road-rice-krispies-treats/\">Rocky Road Rice Krispies Treats\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/recipes/banana-boats/\">Banana Boats\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>What are some of your favorite things to eat at Burning Man? Or favorite camping meals? \u003c/p>\n\u003cp>For those who have never been to Burning Man, I’ll leave you with this stunning time lapse video from last year’s burn, so that you can perhaps catch a glimmer of the glow that draws tens of thousands of people back year after year. For those who know what I mean, get ready to go home. \u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeoLink",
"attributes": {
"named": {
"vimeoId": "57339195"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68231/preparing-for-burning-man-the-food",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_61"
],
"tags": [
"bayareabites_9630",
"bayareabites_12216",
"bayareabites_11449"
],
"featImg": "bayareabites_68232",
"label": "bayareabites"
},
"bayareabites_68088": {
"type": "posts",
"id": "bayareabites_68088",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68088",
"score": null,
"sort": [
1376344613000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376344613,
"format": "aside",
"disqusTitle": "Photos: Tasty Eats at Outside Lands",
"title": "Photos: Tasty Eats at Outside Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> proved once again that it is as much about the food and drink as it is about the music. And, both were as diverse as you can imagine. Dance to the dulcet tones of Paul McCartney, with flowers in your hair and vegan Malaysian Nachos in your hands. Or maybe Nine Inch Nails and Lamb Poutine are more your speed? It's cool, we can all get along. Maybe we can find common ground over a killer plate of Porcini Doughnuts (aka savory zeppole smothered in gruyere cheese sauce). That would bring anyone together. Grab your \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">craft beer\u003c/a> and lets head over the hill and through \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a>, to Chocolands we go. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\" alt=\"Massive amounts of Lamb Paella from Gerard's Paella\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68089\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204-190x190.jpg\" alt=\"Gerard preparing his Lamb Chorizo Paella\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68105\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111-190x190.jpg\" alt=\"Enjoying paella at Outside Lambs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26-190x190.jpg\" alt=\"Zedd, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375-190x190.jpg\" alt=\"Corn on the Cob (Nopalito): organic corn with house made lime mayo, queso fresco, and chili\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68106\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193-190x190.jpg\" alt=\"Lunching at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177-190x190.jpg\" alt=\"Big Chef Tom's Belly Burger with Cheese Fries\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68103\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\" alt=\"Gourmet Funnel Cakes (Endless Summer Sweets): topped with powdered sugar, whipped cream, crispy bacon, drizzled with agave syrup\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68092\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Love Beer\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68118\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55-190x190.jpg\" alt=\"Azalina's Malaysian Nachos: vegan tofu peanut sauce, corn tortilla chips, pickled veggies, blueberry compote, cilantro, and green onions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68115\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57-190x190.jpg\" alt=\"A fan of Azalina's Malaysian Nachos\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68116\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Garlic Chimichurri Fries (4505 Meats)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68114\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382-190x190.jpg\" alt=\"Outsider Art: Eos Montana @eosmontana (right) and Chez @chezgrizzly (left)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68119\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116-190x190.jpg\" alt=\"Samba Dancers\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68117\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\" alt=\"The Growlers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68091\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285-190x190.jpg\" alt=\"Growler Fans\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68129\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286-190x190.jpg\" alt=\"The Growlers, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68130\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17-190x190.jpg\" alt=\"Porcini Doughnuts with Gruyere Cheese Sauce (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68128\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12-190x190.jpg\" alt=\"Sardine Chips (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68127\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11-190x190.jpg\" alt=\"Jaclyn and Danny\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68126\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2-190x190.jpg\" alt=\"Outside Lands on Stilts\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68125\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\" alt=\"Kara's Cupcakes\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68090\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143-190x190.jpg\" alt=\"Furry Hats, all the rage at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68133\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169-190x190.jpg\" alt=\"Breakfast at Outside Lands: Blue Bottle Coffee & Griddled French Toast from Il Cane Rosso, with whipped cream and salted maple caramel + crispy bacon and fried egg on the side\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68134\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141-190x190.jpg\" alt=\"Coors Light Top Hat...also in mode at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68132\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49-190x190.jpg\" alt=\"Pastrami Cheese Fries (Wish Sons Deli): topped with russian dressing, relish, and scallions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68131\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402-190x190.jpg\" alt=\"Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68136\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226-190x190.jpg\" alt=\"Lamb Banh Mi (One Market): roasted leg of lamb, pickled vegetables, cilantro, on an ACME bun\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68135\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\" alt=\"Outside Lands 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68093\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239-190x190.jpg\" alt=\"Farmers Market at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68139\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241-190x190.jpg\" alt=\"Bounty from Full Belly Farms\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68140\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245-190x190.jpg\" alt=\"Nice Melons (Full Belly Farms)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68141\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367-190x190.jpg\" alt=\"Woodhouse Fish Co. serving Drakes Bay Oysters\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68142\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"(Dis)Connect at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68138\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75-190x190.jpg\" alt=\"Flower Power\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68137\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "68088 http://blogs.kqed.org/bayareabites/?p=68088",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/12/photos-tasty-eats-at-outside-lands/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 121,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1376407997,
"excerpt": "A photo slideshow of the food, treats and people at Outside Lands 2013.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A photo slideshow of the food, treats and people at Outside Lands 2013.",
"title": "Photos: Tasty Eats at Outside Lands | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Photos: Tasty Eats at Outside Lands",
"datePublished": "2013-08-12T14:56:53-07:00",
"dateModified": "2013-08-13T08:33:17-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "photos-tasty-eats-at-outside-lands",
"status": "publish",
"path": "/bayareabites/68088/photos-tasty-eats-at-outside-lands",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> proved once again that it is as much about the food and drink as it is about the music. And, both were as diverse as you can imagine. Dance to the dulcet tones of Paul McCartney, with flowers in your hair and vegan Malaysian Nachos in your hands. Or maybe Nine Inch Nails and Lamb Poutine are more your speed? It's cool, we can all get along. Maybe we can find common ground over a killer plate of Porcini Doughnuts (aka savory zeppole smothered in gruyere cheese sauce). That would bring anyone together. Grab your \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">craft beer\u003c/a> and lets head over the hill and through \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a>, to Chocolands we go. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\" alt=\"Massive amounts of Lamb Paella from Gerard's Paella\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68089\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204-190x190.jpg\" alt=\"Gerard preparing his Lamb Chorizo Paella\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68105\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111-190x190.jpg\" alt=\"Enjoying paella at Outside Lambs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26-190x190.jpg\" alt=\"Zedd, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375-190x190.jpg\" alt=\"Corn on the Cob (Nopalito): organic corn with house made lime mayo, queso fresco, and chili\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68106\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193-190x190.jpg\" alt=\"Lunching at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177-190x190.jpg\" alt=\"Big Chef Tom's Belly Burger with Cheese Fries\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68103\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\" alt=\"Gourmet Funnel Cakes (Endless Summer Sweets): topped with powdered sugar, whipped cream, crispy bacon, drizzled with agave syrup\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68092\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Love Beer\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68118\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55-190x190.jpg\" alt=\"Azalina's Malaysian Nachos: vegan tofu peanut sauce, corn tortilla chips, pickled veggies, blueberry compote, cilantro, and green onions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68115\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57-190x190.jpg\" alt=\"A fan of Azalina's Malaysian Nachos\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68116\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Garlic Chimichurri Fries (4505 Meats)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68114\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382-190x190.jpg\" alt=\"Outsider Art: Eos Montana @eosmontana (right) and Chez @chezgrizzly (left)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68119\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116-190x190.jpg\" alt=\"Samba Dancers\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68117\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\" alt=\"The Growlers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68091\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285-190x190.jpg\" alt=\"Growler Fans\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68129\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286-190x190.jpg\" alt=\"The Growlers, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68130\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17-190x190.jpg\" alt=\"Porcini Doughnuts with Gruyere Cheese Sauce (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68128\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12-190x190.jpg\" alt=\"Sardine Chips (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68127\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11-190x190.jpg\" alt=\"Jaclyn and Danny\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68126\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2-190x190.jpg\" alt=\"Outside Lands on Stilts\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68125\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\" alt=\"Kara's Cupcakes\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68090\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143-190x190.jpg\" alt=\"Furry Hats, all the rage at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68133\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169-190x190.jpg\" alt=\"Breakfast at Outside Lands: Blue Bottle Coffee & Griddled French Toast from Il Cane Rosso, with whipped cream and salted maple caramel + crispy bacon and fried egg on the side\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68134\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141-190x190.jpg\" alt=\"Coors Light Top Hat...also in mode at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68132\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49-190x190.jpg\" alt=\"Pastrami Cheese Fries (Wish Sons Deli): topped with russian dressing, relish, and scallions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68131\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402-190x190.jpg\" alt=\"Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68136\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226-190x190.jpg\" alt=\"Lamb Banh Mi (One Market): roasted leg of lamb, pickled vegetables, cilantro, on an ACME bun\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68135\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\" alt=\"Outside Lands 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68093\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239-190x190.jpg\" alt=\"Farmers Market at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68139\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241-190x190.jpg\" alt=\"Bounty from Full Belly Farms\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68140\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245-190x190.jpg\" alt=\"Nice Melons (Full Belly Farms)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68141\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367-190x190.jpg\" alt=\"Woodhouse Fish Co. serving Drakes Bay Oysters\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68142\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"(Dis)Connect at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68138\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75-190x190.jpg\" alt=\"Flower Power\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68137\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68088/photos-tasty-eats-at-outside-lands",
"authors": [
"5037"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_10851",
"bayareabites_90"
],
"tags": [
"bayareabites_2566",
"bayareabites_3609",
"bayareabites_11449",
"bayareabites_2599",
"bayareabites_12208"
],
"featImg": "bayareabites_68155",
"label": "bayareabites"
},
"bayareabites_67647": {
"type": "posts",
"id": "bayareabites_67647",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "67647",
"score": null,
"sort": [
1375745959000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1375745959,
"format": "aside",
"disqusTitle": "SF Chefs Tasting Tent: Photo Highlights",
"title": "SF Chefs Tasting Tent: Photo Highlights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Francisco's summer of food-laden festivals officially kicked off this weekend as \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> hit Union Square with a who's who roster of the city's best chefs, bartenders and winemakers showing off their skills. Now in its fifth year, this event seems to get bigger and more impressive each time it rolls around. As always, the Bay's summer bounty of juicy tomatoes, sweet corn, and luscious salmon made it onto many of the dishes, along with a strong showing of house-cured charcuterie. For the thirsty, cocktails were king. Here are a few highlights from the Tasting Tent:\u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\">\u003cimg class=\"alignnone size-full wp-image-67648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\" alt='SF Chefs \"Take the Cake\" contest winner by Pastry Chef Paul Padua (The Ahwahnee)' width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8-190x190.jpg\" alt=\"SF Chefs 2013: Tasting Tent\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11-190x190.jpg\" alt=\"Cake by Francis Ang (Fifth Floor)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37-190x190.jpg\" alt=\"Whole Hog Terrine with Pork Fat Mayo and Pickled Radish & Carrot from Spruce \" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24-190x190.jpg\" alt=\"Chris Cosentino, Incanto\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18-190x190.jpg\" alt=\"3 Little Pigs: Truffle Mortadella, Pate Campagne, Smoked Liverwurst (Incanto)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199-190x190.jpg\" alt=\"Jeff Baker, Baker & Banker\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\">\u003cimg class=\"alignnone size-full wp-image-67664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\" alt=\"Carrot Ginger Cupcake on the Tree of Sweets (Morimoto Napa)\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63-190x190.jpg\" alt=\"Jessica Entzel, Morimoto Napa\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58-190x190.jpg\" alt=\"Cedar Plank Smoked Local King Salmon, summer tomato salad with sweet corn vinaigrette (EPIC Roasthouse)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113-190x190.jpg\" alt=\"South Indian Spiced Lamb with an Uttapam & Chopped Salad (DOSA)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49-190x190.jpg\" alt=\"Lauren Godfrey enjoying a cocktail\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55-190x190.jpg\" alt=\"Savory Peach Cobbler with Lardo and Virginia Ham (Wayfare Tavern)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47-190x190.jpg\" alt=\"Tyler Florence, Wayfare Tavern\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\">\u003cimg class=\"alignnone size-full wp-image-67718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\" alt=\"Wild Strawberry Shave Ice: SKYY Infusions Wild Strawberry, Pureed Strawberry, Ginger, Lemon, Barrel-Aged Bitters\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81-190x190.jpg\" alt=\"Tuna, Tomato, Scallion\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67675\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187-190x190.jpg\" alt=\"Bartender love\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76-190x190.jpg\" alt=\"Tostada (Tacolicious)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169-190x190.jpg\" alt=\"Bowmore Single Malt Scotch Whiskey & Oyster Shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159-190x190.jpg\" alt=\"Whiskey and oyster shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191-190x190.jpg\" alt=\"Chandon Clenard, Pacific Catch\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\">\u003cimg class=\"alignnone size-full wp-image-67687\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\" alt=\"Cocktail O'Clock\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176-190x190.jpg\" alt=\"About to shake things up\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67719\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97-190x190.jpg\" alt=\"Pizza Bianca with Smoked Guanciale, Anchovy-Caper Aioli, and Early Girl Tomatoes (Locanda)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102-190x190.jpg\" alt=\"Anthony Strong, Locanda (next Bachelor contestant?)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211-190x190.jpg\" alt=\"Andrew Freeman\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214-190x190.jpg\" alt='Laura Cronin of Perbacco, co-winner of the \"Take the Cake\" contest' width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218-190x190.jpg\" alt='Rob Black, Executive Director of the Golden Gate Restaurant Association & Paul Padua of The Ahwahnee, co-winner of the \"Take the Cake\" competition' width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "67647 http://blogs.kqed.org/bayareabites/?p=67647",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/05/sf-chefs-tasting-tent-photo/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 110,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1375987160,
"excerpt": "A slideshow of the best from the SF Chefs 2013 Tasting Tent. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A slideshow of the best from the SF Chefs 2013 Tasting Tent. ",
"title": "SF Chefs Tasting Tent: Photo Highlights | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "SF Chefs Tasting Tent: Photo Highlights",
"datePublished": "2013-08-05T16:39:19-07:00",
"dateModified": "2013-08-08T11:39:20-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sf-chefs-tasting-tent-photo",
"status": "publish",
"path": "/bayareabites/67647/sf-chefs-tasting-tent-photo",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco's summer of food-laden festivals officially kicked off this weekend as \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> hit Union Square with a who's who roster of the city's best chefs, bartenders and winemakers showing off their skills. Now in its fifth year, this event seems to get bigger and more impressive each time it rolls around. As always, the Bay's summer bounty of juicy tomatoes, sweet corn, and luscious salmon made it onto many of the dishes, along with a strong showing of house-cured charcuterie. For the thirsty, cocktails were king. Here are a few highlights from the Tasting Tent:\u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\">\u003cimg class=\"alignnone size-full wp-image-67648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\" alt='SF Chefs \"Take the Cake\" contest winner by Pastry Chef Paul Padua (The Ahwahnee)' width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8-190x190.jpg\" alt=\"SF Chefs 2013: Tasting Tent\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11-190x190.jpg\" alt=\"Cake by Francis Ang (Fifth Floor)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37-190x190.jpg\" alt=\"Whole Hog Terrine with Pork Fat Mayo and Pickled Radish & Carrot from Spruce \" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24-190x190.jpg\" alt=\"Chris Cosentino, Incanto\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18-190x190.jpg\" alt=\"3 Little Pigs: Truffle Mortadella, Pate Campagne, Smoked Liverwurst (Incanto)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199-190x190.jpg\" alt=\"Jeff Baker, Baker & Banker\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\">\u003cimg class=\"alignnone size-full wp-image-67664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\" alt=\"Carrot Ginger Cupcake on the Tree of Sweets (Morimoto Napa)\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63-190x190.jpg\" alt=\"Jessica Entzel, Morimoto Napa\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58-190x190.jpg\" alt=\"Cedar Plank Smoked Local King Salmon, summer tomato salad with sweet corn vinaigrette (EPIC Roasthouse)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113-190x190.jpg\" alt=\"South Indian Spiced Lamb with an Uttapam & Chopped Salad (DOSA)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49-190x190.jpg\" alt=\"Lauren Godfrey enjoying a cocktail\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55-190x190.jpg\" alt=\"Savory Peach Cobbler with Lardo and Virginia Ham (Wayfare Tavern)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47-190x190.jpg\" alt=\"Tyler Florence, Wayfare Tavern\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\">\u003cimg class=\"alignnone size-full wp-image-67718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\" alt=\"Wild Strawberry Shave Ice: SKYY Infusions Wild Strawberry, Pureed Strawberry, Ginger, Lemon, Barrel-Aged Bitters\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81-190x190.jpg\" alt=\"Tuna, Tomato, Scallion\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67675\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187-190x190.jpg\" alt=\"Bartender love\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76-190x190.jpg\" alt=\"Tostada (Tacolicious)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169-190x190.jpg\" alt=\"Bowmore Single Malt Scotch Whiskey & Oyster Shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159-190x190.jpg\" alt=\"Whiskey and oyster shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191-190x190.jpg\" alt=\"Chandon Clenard, Pacific Catch\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\">\u003cimg class=\"alignnone size-full wp-image-67687\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\" alt=\"Cocktail O'Clock\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176-190x190.jpg\" alt=\"About to shake things up\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67719\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97-190x190.jpg\" alt=\"Pizza Bianca with Smoked Guanciale, Anchovy-Caper Aioli, and Early Girl Tomatoes (Locanda)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102-190x190.jpg\" alt=\"Anthony Strong, Locanda (next Bachelor contestant?)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211-190x190.jpg\" alt=\"Andrew Freeman\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214-190x190.jpg\" alt='Laura Cronin of Perbacco, co-winner of the \"Take the Cake\" contest' width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218-190x190.jpg\" alt='Rob Black, Executive Director of the Golden Gate Restaurant Association & Paul Padua of The Ahwahnee, co-winner of the \"Take the Cake\" competition' width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/67647/sf-chefs-tasting-tent-photo",
"authors": [
"5037"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_50",
"bayareabites_10851",
"bayareabites_90"
],
"tags": [
"bayareabites_2566",
"bayareabites_3609",
"bayareabites_11449",
"bayareabites_14745",
"bayareabites_12174"
],
"featImg": "bayareabites_67704",
"label": "bayareabites"
},
"bayareabites_66517": {
"type": "posts",
"id": "bayareabites_66517",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "66517",
"score": null,
"sort": [
1375128032000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1375128032,
"format": "aside",
"disqusTitle": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
"title": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Post and Photos by Gina Scialabba and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This year marked the 35th anniversary of the ultimate summer food extravaganza—\u003ca href=\"http://gilroygarlicfestival.com/\"> Gilroy's Garlic Festival\u003c/a>. It was a three-day event packed with...well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. The aroma was overwhelming and inviting at the same time.\u003c/p>\n\u003cfigure id=\"attachment_66662\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\">\u003cimg class=\"size-full wp-image-66662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\" alt=\"The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Known as the “\u003ca href=\"http://en.wikipedia.org/wiki/Gilroy,_California\">Garlic Capital of the World\u003c/a>,” Gilroy ships 70 million pounds of this pungent little bulb worldwide. It’s actually a species of onion that humans have used for a variety of purposes for over 7000 years.\u003c/p>\n\u003cp>Garlic has evoked extreme reactions throughout history. People either passionately love it or venomously hate it.\u003c/p>\n\u003cp>A restaurant on Columbus Avenue in San Francisco pays tribute to everything garlic, even in its own name—\u003ca href=\"http://thestinkingrose.com\">The Stinking Rose\u003c/a>—and the bulb makes a cameo appearance in Shakespeare's A Midsummer Night's Dream: \"Most dear actors, eat no onions nor garlic, for we are to utter sweet breath.\"\u003c/p>\n\u003cfigure id=\"attachment_66634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\">\u003cimg class=\"size-full wp-image-66634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\" alt=\"San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>It’s known for causing \u003ca href=\"https://en.wikipedia.org/wiki/Garlic\">bad breath, warding off blood-thirsty vampires and is believed to be a natural mosquito repellent\u003c/a>. Every July 26-28 the sleepy town of Gilroy, about 30 miles south of San Jose, comes alive. People of all ages celebrate garlic’s unique flavor.\u003c/p>\n\u003cfigure id=\"attachment_66660\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\">\u003cimg class=\"size-full wp-image-66660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\" alt=\"Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>And celebrate they did. The entire community geared up for this festival put on by the Gilroy Garlic Festival Association, a non-profit organization intended to support non-profit groups and projects in Gilroy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It started in 1979 as a way to give back to our community,” Treasurer Mike Wanzong said. The first festival was held on a small farm. It was expected to only draw about 5000 visitors. 15,000 people ended up coming.\u003c/p>\n\u003cp>“It was so popular, they ran out of food on the first day,” he said. Since then, the festival has continued to evolve over the years, serving everything from deep-fried rattlesnake with garlic to garlic ice cream, even garlic alligator jerky.\u003c/p>\n\u003cp>The majority of festival proceeds goes toward a wide range of community groups. Over its 35 years, the festival has given back over $9.7 million to sports teams, scout troops, hospitals and local choirs.\u003c/p>\n\u003cp>Wanzong explains the reason why the festival remains so relevant after nearly four decades is the tireless efforts of volunteers.\u003c/p>\n\u003cblockquote>\u003cp>“Without a group of thousands of dedicated local people taking pride in what they do, we wouldn’t be here. This is truly an example of a community working together to make magic,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>It takes 4000 volunteers to make it happen. Each volunteer donates their time and chooses where the funds will go. This strategy really gives community members a stake in the festival’s success.\u003c/p>\n\u003cfigure id=\"attachment_66666\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\">\u003cimg class=\"size-full wp-image-66666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\" alt=\"Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve been to this garlicky party before, you know no two years are the same. 2013 was no exception. With over 100,000 visitors expected by the end of the weekend, there was plenty to be excited about. The festivities included cooking demonstrations, garlic-themed merchandise and even an appearance on Sunday by ABC-TV's Chef \u003ca href=\"http://www.carlahall.com\">Carla Hall\u003c/a> from the hit television show, \u003ca href=\"http://abc.go.com/shows/the-chew\">The Chew\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66655\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\">\u003cimg class=\"size-full wp-image-66655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\" alt=\"Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival, held from July 26-28, 2013 in Gilroy, Calif. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66656,66657,66649\" width=\"1000\"]\u003cbr>\nHere are a few of the highlights of the symphony of flavors and exotic tastes:\u003c/p>\n\u003cp>Friday marked the inaugural “Garlic Bowl,” an intercollegiate cooking jamboree matching executive chefs from San Jose State; University of California, Berkeley and Fresno State. Each team cooked in 85 degree weather, sweat dripping down their faces as they hoped to impress a group of seasoned judges and win the grand prize: a large garlic trophy, a $5000 scholarship and of course, as emcee Jason Gronlund, Vice President of \u003ca href=\"http://www.smokeybones.com/\">Smokey Bones Bar & Fire Grill\u003c/a> said, “kitchen bragging rights.”\u003c/p>\n\u003cfigure id=\"attachment_66643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\">\u003cimg class=\"size-full wp-image-66643\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\" alt=\"Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The rules were simple. Each team had to prepare two dishes from scratch using a minimum of six cloves of garlic. They were given one hour from start to finish with an audience of over 200 cheering fans looking on from the bleachers.\u003c/p>\n\u003cfigure id=\"attachment_66661\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\">\u003cimg class=\"size-full wp-image-66661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\" alt=\"Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Tensions ran high. Temperatures ran hot. And the pressure was on.\u003c/p>\n\u003cfigure id=\"attachment_66659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\">\u003cimg class=\"size-full wp-image-66659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\" alt=\"Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State Chef Michele Rogers and Sous Chef Carlos Duque were ambitious. They went all out with two dishes: “Surf” and “Turf.”\u003c/p>\n\u003cfigure id=\"attachment_66633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\">\u003cimg class=\"size-full wp-image-66633\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\" alt=\"Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66665\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\">\u003cimg class=\"size-full wp-image-66665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\" alt=\"Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The “Surf” included six key ingredients: poached lobster, brioche, bacon jam, roasted garlic, herb salad and garlic chips.\u003c/p>\n\u003cfigure id=\"attachment_66669\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\">\u003cimg class=\"size-full wp-image-66669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\" alt=\"Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\">\u003cimg class=\"size-full wp-image-66640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The “Turf” had seven key ingredients anchored by sliced Kobe beef, puff pastry, roasted garlic, lots of mushrooms, sautéed baby spinach, frisee salad and chicken liver paté.\u003c/p>\n\u003cfigure id=\"attachment_66639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\">\u003cimg class=\"size-full wp-image-66639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\">\u003cimg class=\"size-full wp-image-66638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\" alt=\"One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s basically a deconstructed Beef Wellington,” Duque said.\u003c/p>\n\u003cp>The tag-team duo of Chef Mary Ferrer and Ida Shen from U.C. Berkeley were not to be outdone.\u003c/p>\n\u003cfigure id=\"attachment_66658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\">\u003cimg class=\"size-full wp-image-66658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\" alt=\"Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>They wowed judges with their bouillabaisse-inspired, garlic infused seared halibut and summer vegetable hash creation. It included fresh halibut, summer squash, fennel and a garlic nage (a combination of chicken broth, white wine and, of course, garlic).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley seasons a dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66674\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley adds a garlic nage (a broth and wine based liquid) to dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_66641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\">\u003cimg class=\"size-full wp-image-66641\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Their St. Joseph’s Pastry with a Garlic Almond Brittle was the showstopper. Unfortunately, they didn’t plate it in time for judging.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076-290x193.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It was the only dessert presented during the competition and consisted of a St. Joseph’s pastry with garlic almond brittle. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086-290x193.jpg\" alt=\"A judge at the Garlic Bowl cook-off tries a St. Joseph’s pastry with garlic almond brittle that was prepared by chefs Mary Ferrer and Ida Shen. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cp>“This is a dish I would have been talking about afterward,” said judge Ward Bushee, editor of the San Francisco Chronicle. “It would’ve been a very strong contender.”\u003c/p>\n\u003cp>But in the end, Fresno State stole the show. Chefs Erik Debaude, originally from Paris, France and Sous Chef Bryan Kramer created a dish that blew the judges away.\u003c/p>\n\u003cp>They made stuffed crepes with a tarragon and lavender garlic cream sauce.\u003c/p>\n\u003cfigure id=\"attachment_66635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\">\u003cimg class=\"size-full wp-image-66635\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\" alt=\"Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\">\u003cimg class=\"size-full wp-image-66745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\" alt=\"Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>One of the judges, Beat Giger, Master Chef and Director of Special Events at \u003ca href=\"http://www.pebblebeach.com/\">Pebble Beach Resorts\u003c/a> was very impressed.\u003c/p>\n\u003cp>“I would be proud to serve this dish at Pebble Beach,” he said.\u003c/p>\n\u003cfigure id=\"attachment_66663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\">\u003cimg class=\"size-full wp-image-66663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\" alt=\"Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the competition took to the pit. The barbecue pit. The “Pigs in the Park with Garlic” pork rib competition set four local teams against each other: \u003ca href=\"http://badboyzofbbq.com/\">Bad Boyz of BBQ\u003c/a>, Pig Night Run, \u003ca href=\"http://www.silvercreeksportsplex.com/partners/catering.html\">Catering by Five\u003c/a> and \u003ca href=\"http://bigedsbuzzardbbq.com/\">Big Ed’s Buzzard BBQ\u003c/a>. They competed for the grand prize of $500 and, of course, major bragging rights. Each team was comprised of pit masters who have been grillin’ up pork ribs for years. Each had their own special, \"secret\" recipe. So secret, in fact, we were unable to obtain a copy of ingredients used in each dish.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66645,66644,66671\" width=\"1000\"]\u003c/p>\n\u003cp>Aside from the cooking competition, festival-goers had their pick from over 60 food vendors, including Gourmet Alley, a place where gastronomic explorers could choose culinary garlic delights prepared by master chefs. This year, “Zesty Garlic Fried Calamari” was a popular choice. You could also find everything from alligator jerky to main-staple garlic bread and even garlic wine. \u003c/p>\n\u003cp>Just around the corner from Gourmet Alley, crowds of people watched as cooks performed their garlic-inspired mastery at the Demonstration Booth on opening day. Volunteers Rich Janisch and Scott Povio have 34 years of combined experience at the festival. They aren’t professional chefs, but they don’t need to be. They love food. They love garlic and they love cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49-290x193.jpg\" alt=\"Amateur chef Rich Janisch watches as flames engulf his pan at the demonstration booth and fly towards a startled crowd of people watching only a few feet away on July 26, 2013 at the Gilroy Garlic Festival. Janisch has been volunteering at the festival for several years. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66672\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69-290x193.jpg\" alt=\"Sauce flies in a pan at the demonstration booth at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_66664\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\">\u003cimg class=\"size-full wp-image-66664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\" alt=\"Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“This is the greatest weekend of the year,” Janisch said. “Better than Christmas.”\u003c/p>\n\u003ch2>Here are some gastronomic highlights from this year's festival:\u003c/h2>\n\u003ch3>Garlic Ice Cream\u003c/h3>\n\u003cfigure id=\"attachment_66646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\">\u003cimg class=\"size-full wp-image-66646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\" alt=\"A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Peanut Butter Cup: Milk Chocolate, Peanut Butter and Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\">\u003cimg class=\"size-full wp-image-66650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\" alt=\"A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Lollipop\u003c/h3>\n\u003cfigure id=\"attachment_66651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\">\u003cimg class=\"size-full wp-image-66651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\" alt=\"Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Blue Cheese Butter\u003c/h3>\n\u003cfigure id=\"attachment_66746\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\">\u003cimg class=\"size-full wp-image-66746\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\" alt=\"Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Fries\u003c/h3>\n\u003cfigure id=\"attachment_66648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\">\u003cimg class=\"size-full wp-image-66648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\" alt=\"Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Artichoke Veggie Pizza with Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66668\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\">\u003cimg class=\"size-full wp-image-66668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\" alt=\"Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Alligator Jerky\u003c/h3>\n\u003cfigure id=\"attachment_66667\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\">\u003cimg class=\"size-full wp-image-66667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\" alt=\"Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Mussels\u003c/h3>\n\u003cfigure id=\"attachment_66652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\">\u003cimg class=\"size-full wp-image-66652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\" alt=\"Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Zesty Garlic Fried Calamari\u003c/h3>\n\u003cfigure id=\"attachment_66744\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\">\u003cimg class=\"size-full wp-image-66744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\" alt=\"Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Wine\u003c/h3>\n\u003cfigure id=\"attachment_66653\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\">\u003cimg class=\"size-full wp-image-66653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\" alt=\"An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "66517 http://blogs.kqed.org/bayareabites/?p=66517",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/07/29/celebrating-35-years-of-garlic-at-the-gilroy-garlic-festival-gastronomic-highlights/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2312,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 39
},
"modified": 1383234472,
"excerpt": "This year marked the 35th anniversary of the ultimate summer food extravaganza— Gilroy’s Garlic Festival. It was a three-day event packed with…well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. View BAB's photo gallery of the festivities!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This year marked the 35th anniversary of the ultimate summer food extravaganza— Gilroy’s Garlic Festival. It was a three-day event packed with…well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. View BAB's photo gallery of the festivities!",
"title": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
"datePublished": "2013-07-29T13:00:32-07:00",
"dateModified": "2013-10-31T08:47:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "celebrating-35-years-of-garlic-at-the-gilroy-garlic-festival-gastronomic-highlights",
"status": "publish",
"path": "/bayareabites/66517/celebrating-35-years-of-garlic-at-the-gilroy-garlic-festival-gastronomic-highlights",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Post and Photos by Gina Scialabba and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This year marked the 35th anniversary of the ultimate summer food extravaganza—\u003ca href=\"http://gilroygarlicfestival.com/\"> Gilroy's Garlic Festival\u003c/a>. It was a three-day event packed with...well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. The aroma was overwhelming and inviting at the same time.\u003c/p>\n\u003cfigure id=\"attachment_66662\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\">\u003cimg class=\"size-full wp-image-66662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\" alt=\"The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Known as the “\u003ca href=\"http://en.wikipedia.org/wiki/Gilroy,_California\">Garlic Capital of the World\u003c/a>,” Gilroy ships 70 million pounds of this pungent little bulb worldwide. It’s actually a species of onion that humans have used for a variety of purposes for over 7000 years.\u003c/p>\n\u003cp>Garlic has evoked extreme reactions throughout history. People either passionately love it or venomously hate it.\u003c/p>\n\u003cp>A restaurant on Columbus Avenue in San Francisco pays tribute to everything garlic, even in its own name—\u003ca href=\"http://thestinkingrose.com\">The Stinking Rose\u003c/a>—and the bulb makes a cameo appearance in Shakespeare's A Midsummer Night's Dream: \"Most dear actors, eat no onions nor garlic, for we are to utter sweet breath.\"\u003c/p>\n\u003cfigure id=\"attachment_66634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\">\u003cimg class=\"size-full wp-image-66634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\" alt=\"San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>It’s known for causing \u003ca href=\"https://en.wikipedia.org/wiki/Garlic\">bad breath, warding off blood-thirsty vampires and is believed to be a natural mosquito repellent\u003c/a>. Every July 26-28 the sleepy town of Gilroy, about 30 miles south of San Jose, comes alive. People of all ages celebrate garlic’s unique flavor.\u003c/p>\n\u003cfigure id=\"attachment_66660\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\">\u003cimg class=\"size-full wp-image-66660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\" alt=\"Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>And celebrate they did. The entire community geared up for this festival put on by the Gilroy Garlic Festival Association, a non-profit organization intended to support non-profit groups and projects in Gilroy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It started in 1979 as a way to give back to our community,” Treasurer Mike Wanzong said. The first festival was held on a small farm. It was expected to only draw about 5000 visitors. 15,000 people ended up coming.\u003c/p>\n\u003cp>“It was so popular, they ran out of food on the first day,” he said. Since then, the festival has continued to evolve over the years, serving everything from deep-fried rattlesnake with garlic to garlic ice cream, even garlic alligator jerky.\u003c/p>\n\u003cp>The majority of festival proceeds goes toward a wide range of community groups. Over its 35 years, the festival has given back over $9.7 million to sports teams, scout troops, hospitals and local choirs.\u003c/p>\n\u003cp>Wanzong explains the reason why the festival remains so relevant after nearly four decades is the tireless efforts of volunteers.\u003c/p>\n\u003cblockquote>\u003cp>“Without a group of thousands of dedicated local people taking pride in what they do, we wouldn’t be here. This is truly an example of a community working together to make magic,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>It takes 4000 volunteers to make it happen. Each volunteer donates their time and chooses where the funds will go. This strategy really gives community members a stake in the festival’s success.\u003c/p>\n\u003cfigure id=\"attachment_66666\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\">\u003cimg class=\"size-full wp-image-66666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\" alt=\"Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve been to this garlicky party before, you know no two years are the same. 2013 was no exception. With over 100,000 visitors expected by the end of the weekend, there was plenty to be excited about. The festivities included cooking demonstrations, garlic-themed merchandise and even an appearance on Sunday by ABC-TV's Chef \u003ca href=\"http://www.carlahall.com\">Carla Hall\u003c/a> from the hit television show, \u003ca href=\"http://abc.go.com/shows/the-chew\">The Chew\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66655\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\">\u003cimg class=\"size-full wp-image-66655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\" alt=\"Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival, held from July 26-28, 2013 in Gilroy, Calif. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66656,66657,66649",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHere are a few of the highlights of the symphony of flavors and exotic tastes:\u003c/p>\n\u003cp>Friday marked the inaugural “Garlic Bowl,” an intercollegiate cooking jamboree matching executive chefs from San Jose State; University of California, Berkeley and Fresno State. Each team cooked in 85 degree weather, sweat dripping down their faces as they hoped to impress a group of seasoned judges and win the grand prize: a large garlic trophy, a $5000 scholarship and of course, as emcee Jason Gronlund, Vice President of \u003ca href=\"http://www.smokeybones.com/\">Smokey Bones Bar & Fire Grill\u003c/a> said, “kitchen bragging rights.”\u003c/p>\n\u003cfigure id=\"attachment_66643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\">\u003cimg class=\"size-full wp-image-66643\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\" alt=\"Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The rules were simple. Each team had to prepare two dishes from scratch using a minimum of six cloves of garlic. They were given one hour from start to finish with an audience of over 200 cheering fans looking on from the bleachers.\u003c/p>\n\u003cfigure id=\"attachment_66661\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\">\u003cimg class=\"size-full wp-image-66661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\" alt=\"Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Tensions ran high. Temperatures ran hot. And the pressure was on.\u003c/p>\n\u003cfigure id=\"attachment_66659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\">\u003cimg class=\"size-full wp-image-66659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\" alt=\"Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State Chef Michele Rogers and Sous Chef Carlos Duque were ambitious. They went all out with two dishes: “Surf” and “Turf.”\u003c/p>\n\u003cfigure id=\"attachment_66633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\">\u003cimg class=\"size-full wp-image-66633\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\" alt=\"Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66665\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\">\u003cimg class=\"size-full wp-image-66665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\" alt=\"Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The “Surf” included six key ingredients: poached lobster, brioche, bacon jam, roasted garlic, herb salad and garlic chips.\u003c/p>\n\u003cfigure id=\"attachment_66669\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\">\u003cimg class=\"size-full wp-image-66669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\" alt=\"Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\">\u003cimg class=\"size-full wp-image-66640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The “Turf” had seven key ingredients anchored by sliced Kobe beef, puff pastry, roasted garlic, lots of mushrooms, sautéed baby spinach, frisee salad and chicken liver paté.\u003c/p>\n\u003cfigure id=\"attachment_66639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\">\u003cimg class=\"size-full wp-image-66639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\">\u003cimg class=\"size-full wp-image-66638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\" alt=\"One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s basically a deconstructed Beef Wellington,” Duque said.\u003c/p>\n\u003cp>The tag-team duo of Chef Mary Ferrer and Ida Shen from U.C. Berkeley were not to be outdone.\u003c/p>\n\u003cfigure id=\"attachment_66658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\">\u003cimg class=\"size-full wp-image-66658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\" alt=\"Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>They wowed judges with their bouillabaisse-inspired, garlic infused seared halibut and summer vegetable hash creation. It included fresh halibut, summer squash, fennel and a garlic nage (a combination of chicken broth, white wine and, of course, garlic).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley seasons a dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66674\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley adds a garlic nage (a broth and wine based liquid) to dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_66641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\">\u003cimg class=\"size-full wp-image-66641\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Their St. Joseph’s Pastry with a Garlic Almond Brittle was the showstopper. Unfortunately, they didn’t plate it in time for judging.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076-290x193.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It was the only dessert presented during the competition and consisted of a St. Joseph’s pastry with garlic almond brittle. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086-290x193.jpg\" alt=\"A judge at the Garlic Bowl cook-off tries a St. Joseph’s pastry with garlic almond brittle that was prepared by chefs Mary Ferrer and Ida Shen. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cp>“This is a dish I would have been talking about afterward,” said judge Ward Bushee, editor of the San Francisco Chronicle. “It would’ve been a very strong contender.”\u003c/p>\n\u003cp>But in the end, Fresno State stole the show. Chefs Erik Debaude, originally from Paris, France and Sous Chef Bryan Kramer created a dish that blew the judges away.\u003c/p>\n\u003cp>They made stuffed crepes with a tarragon and lavender garlic cream sauce.\u003c/p>\n\u003cfigure id=\"attachment_66635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\">\u003cimg class=\"size-full wp-image-66635\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\" alt=\"Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\">\u003cimg class=\"size-full wp-image-66745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\" alt=\"Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>One of the judges, Beat Giger, Master Chef and Director of Special Events at \u003ca href=\"http://www.pebblebeach.com/\">Pebble Beach Resorts\u003c/a> was very impressed.\u003c/p>\n\u003cp>“I would be proud to serve this dish at Pebble Beach,” he said.\u003c/p>\n\u003cfigure id=\"attachment_66663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\">\u003cimg class=\"size-full wp-image-66663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\" alt=\"Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the competition took to the pit. The barbecue pit. The “Pigs in the Park with Garlic” pork rib competition set four local teams against each other: \u003ca href=\"http://badboyzofbbq.com/\">Bad Boyz of BBQ\u003c/a>, Pig Night Run, \u003ca href=\"http://www.silvercreeksportsplex.com/partners/catering.html\">Catering by Five\u003c/a> and \u003ca href=\"http://bigedsbuzzardbbq.com/\">Big Ed’s Buzzard BBQ\u003c/a>. They competed for the grand prize of $500 and, of course, major bragging rights. Each team was comprised of pit masters who have been grillin’ up pork ribs for years. Each had their own special, \"secret\" recipe. So secret, in fact, we were unable to obtain a copy of ingredients used in each dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66645,66644,66671",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aside from the cooking competition, festival-goers had their pick from over 60 food vendors, including Gourmet Alley, a place where gastronomic explorers could choose culinary garlic delights prepared by master chefs. This year, “Zesty Garlic Fried Calamari” was a popular choice. You could also find everything from alligator jerky to main-staple garlic bread and even garlic wine. \u003c/p>\n\u003cp>Just around the corner from Gourmet Alley, crowds of people watched as cooks performed their garlic-inspired mastery at the Demonstration Booth on opening day. Volunteers Rich Janisch and Scott Povio have 34 years of combined experience at the festival. They aren’t professional chefs, but they don’t need to be. They love food. They love garlic and they love cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49-290x193.jpg\" alt=\"Amateur chef Rich Janisch watches as flames engulf his pan at the demonstration booth and fly towards a startled crowd of people watching only a few feet away on July 26, 2013 at the Gilroy Garlic Festival. Janisch has been volunteering at the festival for several years. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66672\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69-290x193.jpg\" alt=\"Sauce flies in a pan at the demonstration booth at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_66664\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\">\u003cimg class=\"size-full wp-image-66664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\" alt=\"Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“This is the greatest weekend of the year,” Janisch said. “Better than Christmas.”\u003c/p>\n\u003ch2>Here are some gastronomic highlights from this year's festival:\u003c/h2>\n\u003ch3>Garlic Ice Cream\u003c/h3>\n\u003cfigure id=\"attachment_66646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\">\u003cimg class=\"size-full wp-image-66646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\" alt=\"A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Peanut Butter Cup: Milk Chocolate, Peanut Butter and Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\">\u003cimg class=\"size-full wp-image-66650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\" alt=\"A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Lollipop\u003c/h3>\n\u003cfigure id=\"attachment_66651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\">\u003cimg class=\"size-full wp-image-66651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\" alt=\"Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Blue Cheese Butter\u003c/h3>\n\u003cfigure id=\"attachment_66746\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\">\u003cimg class=\"size-full wp-image-66746\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\" alt=\"Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Fries\u003c/h3>\n\u003cfigure id=\"attachment_66648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\">\u003cimg class=\"size-full wp-image-66648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\" alt=\"Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Artichoke Veggie Pizza with Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66668\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\">\u003cimg class=\"size-full wp-image-66668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\" alt=\"Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Alligator Jerky\u003c/h3>\n\u003cfigure id=\"attachment_66667\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\">\u003cimg class=\"size-full wp-image-66667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\" alt=\"Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Mussels\u003c/h3>\n\u003cfigure id=\"attachment_66652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\">\u003cimg class=\"size-full wp-image-66652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\" alt=\"Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Zesty Garlic Fried Calamari\u003c/h3>\n\u003cfigure id=\"attachment_66744\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\">\u003cimg class=\"size-full wp-image-66744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\" alt=\"Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Wine\u003c/h3>\n\u003cfigure id=\"attachment_66653\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\">\u003cimg class=\"size-full wp-image-66653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\" alt=\"An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/66517/celebrating-35-years-of-garlic-at-the-gilroy-garlic-festival-gastronomic-highlights",
"authors": [
"2451"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_50",
"bayareabites_2407",
"bayareabites_2090",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_119"
],
"tags": [
"bayareabites_12100",
"bayareabites_1263",
"bayareabites_12098"
],
"featImg": "bayareabites_66734",
"label": "bayareabites"
},
"bayareabites_63563": {
"type": "posts",
"id": "bayareabites_63563",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "63563",
"score": null,
"sort": [
1371772031000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1371772031,
"format": "aside",
"disqusTitle": "Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson",
"title": "Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Admit it: When faced with fish, you buy fillets. But why? Is it the face? The fins? Fear of scales? Fear of bones? Well, get over it. Now that our \u003ca href=\"http://www.dfg.ca.gov/marine/oceansalmon.asp\">local sport and commercial salmon fishing season is open\u003c/a>, you might very well find yourself tempted--or treated--to a whole fish, and when that happens, it's handy to know how to handle it. \u003c/p>\n\u003cfigure id=\"attachment_63810\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\" alt=\"Chef Neil Davidson filleting a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson filleting a whole salmon. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It's also much more economical, and sustainable, to feed yourself nose-to-fin on a whole wild fish. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a>, Bay Area Bites writer, former commercial salmon fisherwoman, and author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a> recently teamed up with chef Neil Davidson of \u003ca href=\"http://www.missiongastroclub.org/\">Mission Gastroclub\u003c/a> and the \u003ca href=\"https://www.facebook.com/WhipOutFoodTruck\">Whip Out\u003c/a> food truck to teach a hands-on class in scaling, filleting, preserving, and smoking whole fish at home.\u003c/p>\n\u003cfigure id=\"attachment_63806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\" alt=\"Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The class, presented by the \u003ca href=\"http://www.cuesa.org\">Center for Urban Education about Sustainable Agriculture (CUESA)\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org\">Urban Kitchen SF\u003c/a>, was held from 5:30 to 7:30pm last Thursday in CUESA's outdoor kitchen, under the porticos of the Ferry Building. It's not the most comfortable place for a cooking class; it's outside, after all, and instructions can be hard to hear over traffic noise as cars, trucks, and motorcycles screech and toot their way along The Embarcadero just yards away. \u003c/p>\n\u003cp>Still, it's hard not to be entranced by the massive, silvery whole salmon laid out in front of Davidson. This is the creme de la creme of Pacific Coast salmon: a wild king, fresh from the ocean just north of Sonoma County. Of course, as Finn points out, tasty, healthful dishes can be made from all five of our local salmon types, including pink, chum, silver, and sockeye. But for superlative texture and flavor, the king is king. \u003c/p>\n\u003cfigure id=\"attachment_63849\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\" alt=\"Whole King Salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole King Salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Davidson goes over the fish, telling us what to look for when choosing a fish: eyes that look clear and full, still sitting high in the socket, not sunken into the head; no cuts or slashes on the body; fins that are still in good shape. This fish has already been gutted, so there's just a neat cavity where the guts would have been. Picking up a thin, flexible, slightly curved filleting knife, Davidson quickly scrapes off the scales using the back (dull side) of the knife. This is a job to do outside, if possible, since the small, mica-like scales will pop off and fly everywhere.\u003c/p>\n\u003cfigure id=\"attachment_63813\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\" alt=\"Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Once the fish is scaled, Davidson crunches his knife through the spine just behind the head, then slides it across the broad flanks of the fish along the ribs and spine all way to the tail, effortlessly freeing the whole long stretch of flesh from the bones. It looks easy only because he's been doing it professionally for years, from cooking school in Portland, OR to stints at The French Laundry and Ad Hoc. But, as he points out, the knife should be doing most of the work for you; what he's doing is mainly guiding it over the bones, following the structure of the fish. Angle the knife slightly downward, so that it won't cut up and into the flesh.\u003c/p>\n\u003cfigure id=\"attachment_63853\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\" alt=\"Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Filleting whole salmon side by Chef Neil Davidson.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n[youtube http://www.youtube.com/watch?v=ef3g89DBBc0]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Along the bottom of each fillet is the belly meat, thickly streaked with white fat. As Finn points out, it's delicious (and full of beneficial omega-3 fats) but less meaty, which means it's often sliced off and discarded by fishmongers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600-190x190.jpg\" alt=\"Salmon with one side filleted. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a-190x190.jpg\" alt=\"Chef Neil Davidson fillets other side of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600-190x190.jpg\" alt=\"Chef Neil Davidson displays cut fillet of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63863\">\u003c/a>\u003c/p>\n\u003cp>Once he's freed up both sides, he points out the other delicious bits still left: the thick ring of flesh just behind the head, known as the collar, that makes for a delicious roast, since it's so fatty; the cheeks; the flesh you can scrape from the bones with the edge of a spoon and use for salmon patties or croquettes. The head, boiled with ginger and seaweed, makes a good broth that can be mixed with miso for a Japanese-styled soup. \u003c/p>\n\u003cfigure id=\"attachment_63859\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\" alt=\"Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With needle-nose pliers (or \u003ca href=\"http://www.hidatool.com/bone-tweezers-western-style\">bone tweezers\u003c/a>), Davidson quickly yanks out the pin bones studding the fillet. For smoking, he'd leave the bones in, to help preserve the shape of the fish, but for grilling or poaching, fewer bones are preferable. \u003c/p>\n\u003cfigure id=\"attachment_63867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\" alt=\"Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Today, we're putting the fillets through a quick cure, to pull out some of the liquid before poaching. If you've ever made bacon, the process will be familiar. The cure is equal parts (by weight) of salt and sugar. Finn notes that some native tribes in Alaska add pine tips to their cures; this being Mediterranean-minded San Francisco, Davidson adds some shreds of preserved Meyer lemon rind to his. Davidson skins the fillet before curing; without the skin, the fish will cure faster. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63873\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63874\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63872\">\u003c/a>\u003c/p>\n\u003cp>To skin it, he lays the side of fish skin side down, close to the edge of the counter. He cuts straight down through the flesh (but not through the skin) about half an inch from the tail, making a little tab of skin to hold onto with the hand that's not holding the knife. Holding one end of skin taut as you cut helps steady the fish and make it easier to get all the way down to that sweet spot right between the flesh and skin. Then, he slides the knife parallel to the counter, cutting the flesh free from the skin in one steady motion.\u003c/p>\n\u003cp>\u003cstrong>Skinning a Whole Side of Salmon.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n[youtube http://www.youtube.com/watch?v=UBMg2J4BmhQ]\u003c/p>\n\u003cul>\n\u003ch3>A few tips:\u003c/h3>\n\u003cli>Take as few strokes with the knife as you can, and make sure they're long\u003c/li>\n\u003cli>Glide your knife through, don't saw up and down\u003c/li>\n\u003cli>Listen through your fingers and pay attention to what your knife is telling you\u003c/li>\n\u003cli>In my experience, if it feels like you're doing it perfectly, stop and take a look: You're probably missing the skin entirely and are just blithely sliding your knife between the fish and the counter\u003c/li>\n\u003cli>If you're planning to smoke your fish, leave the skin on, to protect the fish and make it easier to move in one piece\u003c/li>\n\u003c/ul>\n\u003cp>We get to practice our filleting and skinning, not on salmon, but on smaller, less expensive (and more approachable) black cod, each roughly the size of a trout. Finn assures us that black cod is also a great candidate for curing, poaching, and smoking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates filleting black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a-190x190.jpg\" alt=\"Chef Neil Davidson helps students butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000-190x190.jpg\" alt=\"Students in class working on butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63883\">\u003c/a>\u003c/p>\n\u003cp>To cure, Davidson lines a sheet pan with plastic wrap or aluminum foil, spreads out a thick layer of the salt/sugar mixture, tops it with the skinned fillet, then covers the fish with the rest of the mixture. Then goes into the fridge, ideally for one hour for every inch of thickness. If you're planning to smoke your fish, once the fish is cured, rinse off the salt/sugar mixture, pat the fish dry, and return the fish to rest in the fridge, uncovered, overnight. The surface will dry out and feel slightly tacky; the fish will take the smoke best like this. \u003c/p>\n\u003cp>On the stove, Davidson has been heating up a wide saucepan half-filled with olive oil, bringing it up to a temperature between 160-180ºF. Once the fish is cured, it's rinsed off, patted dry, then slipped into the warm oil to poach. In five minutes, the fish has paled and gone from translucent to opaque. Once it flakes easily, it's done. Scooped out of the oil, it's packed firmly into clean canning jars, to just below the lowest \"ridge\" of the screw-top indentations. The cooking oil (no need to use extra-virgin; a decent pure olive oil is fine) is poured through a fine-mesh strainer to completely cover the fish and fill the jar. Using a skewer, poke through the jar and make sure there are no air bubbles. Cover with canning jar lids and rings. It's best to store home-canned fish in the refrigerator. As long as the fish is thoroughly covered in oil, it can last for several months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000-190x190.jpg\" alt=\"Poaching salmon in olive oil. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600-190x190.jpg\" alt=\"Canning poached cured salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600-190x190.jpg\" alt=\"The canned salmon steaming. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63889\">\u003c/a>\u003c/p>\n\u003cp>Davidson packs a few jars to demonstrate, then fills a plate for us to taste. It's moist, mild, and rich, much better than any store-bought canned salmon I've ever tasted. \u003c/p>\n\u003cp>Next, we move on smoking. Like scaling, this is best done outside, since the smoke from both the charcoal and the wood chips will smoke up any kitchen not equipped with near-professional quality vents over the stove (and plenty of windows). Using a perforated grilling tray, Davidson gets some charcoal glowing over the burner of the outdoor stove, then spreads it over the bottom of a heavy, 6-inch deep hotel pan. He tosses a handful of wood chips in another perforated tray, gets them burning, then douses them lightly with water to put out the flames, leaving them smoking. The smoking chip pan goes over the charcoal. Another perforated pan goes upside down over the chips and charcoal, and the salmon is laid out on top. A lid goes over the pan, and voila: it's a hot-smoking smoke box, which will cook and smoke the fish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000-190x190.jpg\" alt=\"Stovetop preparations to poach and smoke salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000-190x190.jpg\" alt=\"Chef Neil Davidson smoking the salmon on the stovetop. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63886\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000-190x190.jpg\" alt=\"The finished smoked salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63888\">\u003c/a>\u003c/p>\n\u003cp>Two or three times, Davidson adds more smoking wood chips, slipping them onto the charcoal at the bottom of the pan. At 145-150ºF, the fish is cooked, lifting easily off the skin and with a lacquered-looking amber surface. He slides the fish onto a plate, and in moments, the heap of warm-from-the-smoker salmon is demolished, down to a smudge of oil and a few stray pin bones. \u003c/p>\n\u003cfigure id=\"attachment_63893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\" alt=\"Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cured and Olive-Oil Poached Black Cod\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Black cod, also known as sablefish, is less expensive than salmon, but has a firm, rich flesh that's well-suited to oil-poaching and canning. Recipe courtesy of Neil Davidson.\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 black cod filet (1-2 lbs), skin removed\u003c/li>\n\u003cli>1 cup sea salt\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>4 cups olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Make the cure by mixing the salt and sugar together. Line a tray long enough to hold the whole filet with plastic wrap. Put a thick layer of cure on the plastic. Lay the filet on the cure and cover with remaining cure, so that filet is fully covered. Refrigerate for 30 minutes; typically, you want to cure fish one hour for every inch of thickness.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>While the cod is curing, heat oil in a wide saucepan to 180ºF. Rinse cure off fish and pat dry. Add the fish to the hot oil. (It's fine to cut the filets to fit them in the oil.) Keep the oil between 160-180ºF. The fish should be cooked in no more than 2 minutes.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Pack the fish firmly into clean canning jars. Strain the hot cooking oil into the jars, making sure the fish is completely covered and that there are no air pockets. The canned fish will keep in the refrigerator for two to three months, as long as the fish is kept completely covered in oil.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "63563 http://blogs.kqed.org/bayareabites/?p=63563",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1977,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1428354859,
"excerpt": "Wild salmon season's in full swing. Through CUESA and Urban Kitchen SF, Stephanie Rosenbaum learns from chef Neil Davidson and fishing expert Maria Finn how to fillet, cure, can, and smoke whole salmon and black cod. \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Wild salmon season's in full swing. Through CUESA and Urban Kitchen SF, Stephanie Rosenbaum learns from chef Neil Davidson and fishing expert Maria Finn how to fillet, cure, can, and smoke whole salmon and black cod. \r\n",
"title": "Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson",
"datePublished": "2013-06-20T16:47:11-07:00",
"dateModified": "2015-04-06T14:14:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson",
"status": "publish",
"path": "/bayareabites/63563/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Admit it: When faced with fish, you buy fillets. But why? Is it the face? The fins? Fear of scales? Fear of bones? Well, get over it. Now that our \u003ca href=\"http://www.dfg.ca.gov/marine/oceansalmon.asp\">local sport and commercial salmon fishing season is open\u003c/a>, you might very well find yourself tempted--or treated--to a whole fish, and when that happens, it's handy to know how to handle it. \u003c/p>\n\u003cfigure id=\"attachment_63810\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\" alt=\"Chef Neil Davidson filleting a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson filleting a whole salmon. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It's also much more economical, and sustainable, to feed yourself nose-to-fin on a whole wild fish. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a>, Bay Area Bites writer, former commercial salmon fisherwoman, and author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a> recently teamed up with chef Neil Davidson of \u003ca href=\"http://www.missiongastroclub.org/\">Mission Gastroclub\u003c/a> and the \u003ca href=\"https://www.facebook.com/WhipOutFoodTruck\">Whip Out\u003c/a> food truck to teach a hands-on class in scaling, filleting, preserving, and smoking whole fish at home.\u003c/p>\n\u003cfigure id=\"attachment_63806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\" alt=\"Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The class, presented by the \u003ca href=\"http://www.cuesa.org\">Center for Urban Education about Sustainable Agriculture (CUESA)\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org\">Urban Kitchen SF\u003c/a>, was held from 5:30 to 7:30pm last Thursday in CUESA's outdoor kitchen, under the porticos of the Ferry Building. It's not the most comfortable place for a cooking class; it's outside, after all, and instructions can be hard to hear over traffic noise as cars, trucks, and motorcycles screech and toot their way along The Embarcadero just yards away. \u003c/p>\n\u003cp>Still, it's hard not to be entranced by the massive, silvery whole salmon laid out in front of Davidson. This is the creme de la creme of Pacific Coast salmon: a wild king, fresh from the ocean just north of Sonoma County. Of course, as Finn points out, tasty, healthful dishes can be made from all five of our local salmon types, including pink, chum, silver, and sockeye. But for superlative texture and flavor, the king is king. \u003c/p>\n\u003cfigure id=\"attachment_63849\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\" alt=\"Whole King Salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole King Salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Davidson goes over the fish, telling us what to look for when choosing a fish: eyes that look clear and full, still sitting high in the socket, not sunken into the head; no cuts or slashes on the body; fins that are still in good shape. This fish has already been gutted, so there's just a neat cavity where the guts would have been. Picking up a thin, flexible, slightly curved filleting knife, Davidson quickly scrapes off the scales using the back (dull side) of the knife. This is a job to do outside, if possible, since the small, mica-like scales will pop off and fly everywhere.\u003c/p>\n\u003cfigure id=\"attachment_63813\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\" alt=\"Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Once the fish is scaled, Davidson crunches his knife through the spine just behind the head, then slides it across the broad flanks of the fish along the ribs and spine all way to the tail, effortlessly freeing the whole long stretch of flesh from the bones. It looks easy only because he's been doing it professionally for years, from cooking school in Portland, OR to stints at The French Laundry and Ad Hoc. But, as he points out, the knife should be doing most of the work for you; what he's doing is mainly guiding it over the bones, following the structure of the fish. Angle the knife slightly downward, so that it won't cut up and into the flesh.\u003c/p>\n\u003cfigure id=\"attachment_63853\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\" alt=\"Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Filleting whole salmon side by Chef Neil Davidson.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n\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/ef3g89DBBc0'\n title='//www.youtube.com/embed/ef3g89DBBc0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Along the bottom of each fillet is the belly meat, thickly streaked with white fat. As Finn points out, it's delicious (and full of beneficial omega-3 fats) but less meaty, which means it's often sliced off and discarded by fishmongers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600-190x190.jpg\" alt=\"Salmon with one side filleted. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a-190x190.jpg\" alt=\"Chef Neil Davidson fillets other side of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600-190x190.jpg\" alt=\"Chef Neil Davidson displays cut fillet of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63863\">\u003c/a>\u003c/p>\n\u003cp>Once he's freed up both sides, he points out the other delicious bits still left: the thick ring of flesh just behind the head, known as the collar, that makes for a delicious roast, since it's so fatty; the cheeks; the flesh you can scrape from the bones with the edge of a spoon and use for salmon patties or croquettes. The head, boiled with ginger and seaweed, makes a good broth that can be mixed with miso for a Japanese-styled soup. \u003c/p>\n\u003cfigure id=\"attachment_63859\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\" alt=\"Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With needle-nose pliers (or \u003ca href=\"http://www.hidatool.com/bone-tweezers-western-style\">bone tweezers\u003c/a>), Davidson quickly yanks out the pin bones studding the fillet. For smoking, he'd leave the bones in, to help preserve the shape of the fish, but for grilling or poaching, fewer bones are preferable. \u003c/p>\n\u003cfigure id=\"attachment_63867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\" alt=\"Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Today, we're putting the fillets through a quick cure, to pull out some of the liquid before poaching. If you've ever made bacon, the process will be familiar. The cure is equal parts (by weight) of salt and sugar. Finn notes that some native tribes in Alaska add pine tips to their cures; this being Mediterranean-minded San Francisco, Davidson adds some shreds of preserved Meyer lemon rind to his. Davidson skins the fillet before curing; without the skin, the fish will cure faster. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63873\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63874\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63872\">\u003c/a>\u003c/p>\n\u003cp>To skin it, he lays the side of fish skin side down, close to the edge of the counter. He cuts straight down through the flesh (but not through the skin) about half an inch from the tail, making a little tab of skin to hold onto with the hand that's not holding the knife. Holding one end of skin taut as you cut helps steady the fish and make it easier to get all the way down to that sweet spot right between the flesh and skin. Then, he slides the knife parallel to the counter, cutting the flesh free from the skin in one steady motion.\u003c/p>\n\u003cp>\u003cstrong>Skinning a Whole Side of Salmon.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n\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/UBMg2J4BmhQ'\n title='//www.youtube.com/embed/UBMg2J4BmhQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cul>\n\u003ch3>A few tips:\u003c/h3>\n\u003cli>Take as few strokes with the knife as you can, and make sure they're long\u003c/li>\n\u003cli>Glide your knife through, don't saw up and down\u003c/li>\n\u003cli>Listen through your fingers and pay attention to what your knife is telling you\u003c/li>\n\u003cli>In my experience, if it feels like you're doing it perfectly, stop and take a look: You're probably missing the skin entirely and are just blithely sliding your knife between the fish and the counter\u003c/li>\n\u003cli>If you're planning to smoke your fish, leave the skin on, to protect the fish and make it easier to move in one piece\u003c/li>\n\u003c/ul>\n\u003cp>We get to practice our filleting and skinning, not on salmon, but on smaller, less expensive (and more approachable) black cod, each roughly the size of a trout. Finn assures us that black cod is also a great candidate for curing, poaching, and smoking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates filleting black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a-190x190.jpg\" alt=\"Chef Neil Davidson helps students butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000-190x190.jpg\" alt=\"Students in class working on butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63883\">\u003c/a>\u003c/p>\n\u003cp>To cure, Davidson lines a sheet pan with plastic wrap or aluminum foil, spreads out a thick layer of the salt/sugar mixture, tops it with the skinned fillet, then covers the fish with the rest of the mixture. Then goes into the fridge, ideally for one hour for every inch of thickness. If you're planning to smoke your fish, once the fish is cured, rinse off the salt/sugar mixture, pat the fish dry, and return the fish to rest in the fridge, uncovered, overnight. The surface will dry out and feel slightly tacky; the fish will take the smoke best like this. \u003c/p>\n\u003cp>On the stove, Davidson has been heating up a wide saucepan half-filled with olive oil, bringing it up to a temperature between 160-180ºF. Once the fish is cured, it's rinsed off, patted dry, then slipped into the warm oil to poach. In five minutes, the fish has paled and gone from translucent to opaque. Once it flakes easily, it's done. Scooped out of the oil, it's packed firmly into clean canning jars, to just below the lowest \"ridge\" of the screw-top indentations. The cooking oil (no need to use extra-virgin; a decent pure olive oil is fine) is poured through a fine-mesh strainer to completely cover the fish and fill the jar. Using a skewer, poke through the jar and make sure there are no air bubbles. Cover with canning jar lids and rings. It's best to store home-canned fish in the refrigerator. As long as the fish is thoroughly covered in oil, it can last for several months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000-190x190.jpg\" alt=\"Poaching salmon in olive oil. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600-190x190.jpg\" alt=\"Canning poached cured salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600-190x190.jpg\" alt=\"The canned salmon steaming. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63889\">\u003c/a>\u003c/p>\n\u003cp>Davidson packs a few jars to demonstrate, then fills a plate for us to taste. It's moist, mild, and rich, much better than any store-bought canned salmon I've ever tasted. \u003c/p>\n\u003cp>Next, we move on smoking. Like scaling, this is best done outside, since the smoke from both the charcoal and the wood chips will smoke up any kitchen not equipped with near-professional quality vents over the stove (and plenty of windows). Using a perforated grilling tray, Davidson gets some charcoal glowing over the burner of the outdoor stove, then spreads it over the bottom of a heavy, 6-inch deep hotel pan. He tosses a handful of wood chips in another perforated tray, gets them burning, then douses them lightly with water to put out the flames, leaving them smoking. The smoking chip pan goes over the charcoal. Another perforated pan goes upside down over the chips and charcoal, and the salmon is laid out on top. A lid goes over the pan, and voila: it's a hot-smoking smoke box, which will cook and smoke the fish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000-190x190.jpg\" alt=\"Stovetop preparations to poach and smoke salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000-190x190.jpg\" alt=\"Chef Neil Davidson smoking the salmon on the stovetop. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63886\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000-190x190.jpg\" alt=\"The finished smoked salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63888\">\u003c/a>\u003c/p>\n\u003cp>Two or three times, Davidson adds more smoking wood chips, slipping them onto the charcoal at the bottom of the pan. At 145-150ºF, the fish is cooked, lifting easily off the skin and with a lacquered-looking amber surface. He slides the fish onto a plate, and in moments, the heap of warm-from-the-smoker salmon is demolished, down to a smudge of oil and a few stray pin bones. \u003c/p>\n\u003cfigure id=\"attachment_63893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\" alt=\"Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cured and Olive-Oil Poached Black Cod\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Black cod, also known as sablefish, is less expensive than salmon, but has a firm, rich flesh that's well-suited to oil-poaching and canning. Recipe courtesy of Neil Davidson.\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 black cod filet (1-2 lbs), skin removed\u003c/li>\n\u003cli>1 cup sea salt\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>4 cups olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Make the cure by mixing the salt and sugar together. Line a tray long enough to hold the whole filet with plastic wrap. Put a thick layer of cure on the plastic. Lay the filet on the cure and cover with remaining cure, so that filet is fully covered. Refrigerate for 30 minutes; typically, you want to cure fish one hour for every inch of thickness.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>While the cod is curing, heat oil in a wide saucepan to 180ºF. Rinse cure off fish and pat dry. Add the fish to the hot oil. (It's fine to cut the filets to fit them in the oil.) Keep the oil between 160-180ºF. The fish should be cooked in no more than 2 minutes.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Pack the fish firmly into clean canning jars. Strain the hot cooking oil into the jars, making sure the fish is completely covered and that there are no air pockets. The canned fish will keep in the refrigerator for two to three months, as long as the fish is kept completely covered in oil.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/63563/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson",
"authors": [
"5038",
"5014"
],
"categories": [
"bayareabites_63",
"bayareabites_2695",
"bayareabites_64",
"bayareabites_50",
"bayareabites_10851",
"bayareabites_12",
"bayareabites_60"
],
"tags": [
"bayareabites_11848",
"bayareabites_10111",
"bayareabites_376",
"bayareabites_11449",
"bayareabites_80",
"bayareabites_9491",
"bayareabites_431"
],
"featImg": "bayareabites_63912",
"label": "bayareabites"
},
"bayareabites_62715": {
"type": "posts",
"id": "bayareabites_62715",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "62715",
"score": null,
"sort": [
1370822025000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1370822025,
"format": "aside",
"disqusTitle": "Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe ",
"title": "Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_63185\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Rolling through Redwood City on a slow-crawling weekend Caltrain, you can't help but notice the archway proclaiming \"\u003ca href=\"http://www.redwoodcity.org/about/local_history/exhibits/climate_best/climate_best.html\">Climate Best by Government Test\u003c/a>,\" a slogan dating back to the 1920s, when the U.S. government determined that the Peninsula was at the epicenter of one of the world's three best year-round climates. While San Francisco is shuddering in fog, the suburban towns strung along the southern end of San Francisco Bay--shielded from the marine chill by the high-shrugged spine of the Santa Cruz mountains--bask in humidity-free sunshine, day after day. So it seems only fitting that \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> would have built its \"Laboratory for Western Living\" in Menlo Park, its climate just as perfect as its bragging neighbor just a few whistle-stops to the north. \u003c/p>\n\u003cp>Sunset's spacious ranch-style digs--and its extensive surrounding gardens--really are a laboratory, where everything gets field-tested: new tomato varieties, outdoor kitchen designs, tasty taco recipes, and a whole lot of cacti and lavender. Plants are planted to see how they fare in a prototypical (if ideal) Western climate; garden layouts are arranged; and the test kitchen is always cooking. While the campus looks like more like a spa-hotel than an office, it's a workplace nonetheless, and the public gets to wander in and around it only once a year, during its annual \u003ca href=\"http://www.sunset.com/marketplace/sunset-events-00400000036178/\">Sunset's Celebration Weekend\u003c/a>, held this year on June 1-2. It's a two-day festival of cooking, gardening, and outdoor living demonstrations, with seminars and tastings of local wines and beers, tours of the test kitchen, brand promotions, talks with travel writers and professionals, and lots of how-to by local chefs and TV cooking-show celebrities, along with cookbook authors and Sunset editors.\u003c/p>\n\u003cfigure id=\"attachment_63181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\" alt=\"Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\" alt=\"Food trucks at Sunset Celebration\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-63189\">\u003c/a>\u003c/p>\n\u003cp>And since you can't talk about food all day long without wanting to eat some, and this being the Bay Area in 2013, much of the food for sale came from a long double row of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> trucks, with many popular local mobile (and sit-down) eateries representing.\u003c/p>\n\u003cfigure id=\"attachment_63184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\" alt=\"John Fink and The Whole Beast\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Fink and The Whole Beast\u003c/figcaption>\u003c/figure>\n\u003cp> John Fink of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">The Whole Beast\u003c/a> was on hand, selling massive, fabulous-looking barbecued ribs, potato salad and slaw, while the staff of Marianne Despres's \u003ca href=\"http://www.elsursf.com\">El Sur\u003c/a> dished out empanadas from her signature Citroen van.\u003c/p>\n\u003cfigure id=\"attachment_63182\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\" alt=\"El Sur Food Truck\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Sur Food Truck\u003c/figcaption>\u003c/figure>\n\u003cp>After \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> ran out of gorditas and chips, they turned into a popsicle stand, selling strawberry, lime sherbet, and dark chocolate-cinnamon pops, while the roving bartenders at \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a> stirred up some cooling Pimm's Cups. Despres, who grew up in Menlo Park, was particularly excited to be on the roster of chef-demonstrators in the outdoor kitchen, showing off the technique behind her popular Parisien empanada, made with proscuitto, ham, scallions, and a mixture of cheeses. \u003c/p>\n\u003cfigure id=\"attachment_63183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\" alt=\"The menu at Nopalito's booth\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu at Nopalito's booth\u003c/figcaption>\u003c/figure>\n\u003cp>But back to that test kitchen: As a city renter who's written four cookbooks plus countless food columns, I've gotten used to doing my recipe development and testing in studio-apartment kitchens the size of a tissue box--or in shared kitchens already crammed full of other people's cereal boxes and leftover pad Thai. And while my experiences may be more scrappy than most, your typical cookbook author can only dream of having have a workspace like the Sunset test kitchen. This is no industrial, fluorescent-lit restaurant kitchen, all roaring burners, stainless-steel tables and cavernous sinks; instead, with its wood-paneled cabinets and comfortable counters, it's most like an extremely well-organized and well-stocked home kitchen, if your kitchen at home was twice the size of your living room. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(It's an interesting open secret in the industry that magazine recipes--at least at the handful of magazines that still maintain in-house, professionally staffed test kitchens, as Sunset does--are often much more rigorously tested than recipes published in cookbooks. For books, the author assumes the responsibility of recipe-testing. Maybe they're incredibly diligent about it; maybe they're not. An equally diligent editor (or editorial assistant) might spot-test a handful of recipes, but certainly no one at a publishing house is being paid to cook every recipe in an entire book, as they are at a food-focused magazine.) \u003c/p>\n\u003cp>While Sunset spends at least as many of its pages devoted to travel, home design, and gardening as it does to food, the recipes and entertaining spreads are a crucial part of its appeal. In our local edition, the recipes invariably capture our particular kind of breeziness at the table (or at least the no-fuss, casually elegant breeziness to which we've learned to aspire). On Sunday, I caught \u003ca href=\"https://twitter.com/yigitpura\">Yigit Pura\u003c/a>, of San Francisco's \u003ca href=\"http://www.toutsweetsf.com\">Tout Sweet Patisserie\u003c/a>, schooling a rapt audience in the ways of a Thai food-inspired coconut tapioca pudding. \u003c/p>\n\u003cfigure id=\"attachment_63180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Running a bakery, Pura tells us, means he works 16 hour days and never cooks real food. When he's not eating sweets, he lives on takeout from the Thai Food Express near his apartment. The citrusy bite of crushed lemongrass, coconut, and fresh kaffir lime leaves (used like \"the Asian version of bay leaf\") in a recent order of tom kha gai soup found their way, via a gentle infusion in warmed milk, into the dessert course. As he made the pudding, he interspersed his snappy patter with useful hints: infusions should always be covered while steeping, to prevent the flavor-packed essential oils from evaporating; things like tea, coffee, and citrus rinds shouldn't stay in an infusion for more than 7 or 8 minutes, lest they reveal their overly tannic, astringent qualities; smashing lemongrass with a mallet is the best way to release the juices and fragrant oils (not to mention tension); and it's stupid to buy spices in a supermarket (the massive Safeway branding on display at the event notwithstanding) when you can get better, fresher, and much cheaper spices in bulk at places like Rainbow Grocery and the \u003ca href=\"http://www.sfherb.com/\">San Francisco Herb Co\u003c/a>.\u003c/p>\n\u003cp>Most important, he stressed, was soaking your tapioca pearls in very cold water overnight, and gently stirring them throughout the cooking process, all to avoid their clinging together into gummy sludge, something that's definitely \"not sexy!\", his biggest put-down for bad desserts (or bad behavior). The Turkish-born Pura, who calls Hawaii his most favorite place on the planet (his dog is named Maui), suggests topping the finished coconut pudding (well, almost finished--just as he started to spoon it into the tall glass display dish, he realized he'd left out the sugar--\"Awkward!\") with a mixture of diced mango, papaya and roasted coconut shards. Cool, sweet, easy, with a hint of down-home nostalgia dressed with contemporary Pacific Rim touches--it's a perfect dish for Sunset-style summer living here in California. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Coconut Tapioca Pudding with Papaya and Mango\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Yigit Pura. Used by permission. \u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup tapioca pearls\u003c/li>\n\u003cli>2 1/2 cups plus 1/2 cup milk\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 stalk lemongrass\u003c/li>\n\u003cli>Fresh ginger root, about a 3-inch piece\u003c/li>\n\u003cli>1/2 cup plus 1 tablespoon sugar\u003c/li>\n\u003cli>One 14-ounce can coconut milk\u003c/li>\n\u003cul>\n\u003cstrong>Fruit For Garnish:\u003c/strong>\n\u003cli>1/8 cup ripe mango cubes\u003c/li>\n\u003cli>1/8 cup ripe papaya cubes\u003c/li>\n\u003cli>Toasted large-flaked coconut\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Cover small tapioca pearls with 4 cups cold water and soak overnight. Don't stir or disturb.\u003c/li>\n\u003cli>Bring the 2 1/2 cups milk to a boil. Meanwhile, scrape the vanilla seeds from the pod. Crush the lemongrass stalk to release the natural flavors. Peel the fresh ginger and cut into 2 tablespoons of rings. Place all of this into the hot milk and leave covered for half hour to steep, off the heat.\u003c/li>\n\u003cli>Strain the milk infusion, discarding solids, and add the remaining 1/2 cup of milk. Add the sugar and bring back to a boil.\u003c/li>\n\u003cli>Strain the tapioca pearls, discarding water. Gently place pearls into the hot milk. Gently stir with a rubber spatula and cook on medium heat for 3 to 5 minutes, stirring occasionally to avoid lumps. The tapioca is cooked once it looks translucent.\u003c/li>\n\u003cli>Gently warm up the coconut milk separately and stir in at the end of cooking. Transfer to a container, place plastic on the top to prevent a skin forming and refrigerate until cool, ideally overnight.\u003c/li>\n\u003cli>Once the pudding is cooled it will naturally set, thanks to the tapioca starch. Spoon into serving bowls and garnish with the fruits and the toasted coconut.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "62715 http://blogs.kqed.org/bayareabites/?p=62715",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/06/09/sunsets-celebration-weekend-yigit-pura-demos-and-shares-thai-hawaiian-inspired-dessert-recipe/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1475,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1370965134,
"excerpt": "Stephanie Rosenbaum shares some highlights from Sunset's Celebration Weekend -- including a recipe for \u003cem>Coconut Tapioca Pudding with Papaya and Mango\u003c/em> from Yigit Pura of Tout Sweet Patisserie.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Stephanie Rosenbaum shares some highlights from Sunset's Celebration Weekend -- including a recipe for Coconut Tapioca Pudding with Papaya and Mango from Yigit Pura of Tout Sweet Patisserie.",
"title": "Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe ",
"datePublished": "2013-06-09T16:53:45-07:00",
"dateModified": "2013-06-11T08:38:54-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sunsets-celebration-weekend-yigit-pura-demos-and-shares-thai-hawaiian-inspired-dessert-recipe",
"status": "publish",
"path": "/bayareabites/62715/sunsets-celebration-weekend-yigit-pura-demos-and-shares-thai-hawaiian-inspired-dessert-recipe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63185\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Rolling through Redwood City on a slow-crawling weekend Caltrain, you can't help but notice the archway proclaiming \"\u003ca href=\"http://www.redwoodcity.org/about/local_history/exhibits/climate_best/climate_best.html\">Climate Best by Government Test\u003c/a>,\" a slogan dating back to the 1920s, when the U.S. government determined that the Peninsula was at the epicenter of one of the world's three best year-round climates. While San Francisco is shuddering in fog, the suburban towns strung along the southern end of San Francisco Bay--shielded from the marine chill by the high-shrugged spine of the Santa Cruz mountains--bask in humidity-free sunshine, day after day. So it seems only fitting that \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> would have built its \"Laboratory for Western Living\" in Menlo Park, its climate just as perfect as its bragging neighbor just a few whistle-stops to the north. \u003c/p>\n\u003cp>Sunset's spacious ranch-style digs--and its extensive surrounding gardens--really are a laboratory, where everything gets field-tested: new tomato varieties, outdoor kitchen designs, tasty taco recipes, and a whole lot of cacti and lavender. Plants are planted to see how they fare in a prototypical (if ideal) Western climate; garden layouts are arranged; and the test kitchen is always cooking. While the campus looks like more like a spa-hotel than an office, it's a workplace nonetheless, and the public gets to wander in and around it only once a year, during its annual \u003ca href=\"http://www.sunset.com/marketplace/sunset-events-00400000036178/\">Sunset's Celebration Weekend\u003c/a>, held this year on June 1-2. It's a two-day festival of cooking, gardening, and outdoor living demonstrations, with seminars and tastings of local wines and beers, tours of the test kitchen, brand promotions, talks with travel writers and professionals, and lots of how-to by local chefs and TV cooking-show celebrities, along with cookbook authors and Sunset editors.\u003c/p>\n\u003cfigure id=\"attachment_63181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\" alt=\"Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\" alt=\"Food trucks at Sunset Celebration\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-63189\">\u003c/a>\u003c/p>\n\u003cp>And since you can't talk about food all day long without wanting to eat some, and this being the Bay Area in 2013, much of the food for sale came from a long double row of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> trucks, with many popular local mobile (and sit-down) eateries representing.\u003c/p>\n\u003cfigure id=\"attachment_63184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\" alt=\"John Fink and The Whole Beast\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Fink and The Whole Beast\u003c/figcaption>\u003c/figure>\n\u003cp> John Fink of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">The Whole Beast\u003c/a> was on hand, selling massive, fabulous-looking barbecued ribs, potato salad and slaw, while the staff of Marianne Despres's \u003ca href=\"http://www.elsursf.com\">El Sur\u003c/a> dished out empanadas from her signature Citroen van.\u003c/p>\n\u003cfigure id=\"attachment_63182\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\" alt=\"El Sur Food Truck\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Sur Food Truck\u003c/figcaption>\u003c/figure>\n\u003cp>After \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> ran out of gorditas and chips, they turned into a popsicle stand, selling strawberry, lime sherbet, and dark chocolate-cinnamon pops, while the roving bartenders at \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a> stirred up some cooling Pimm's Cups. Despres, who grew up in Menlo Park, was particularly excited to be on the roster of chef-demonstrators in the outdoor kitchen, showing off the technique behind her popular Parisien empanada, made with proscuitto, ham, scallions, and a mixture of cheeses. \u003c/p>\n\u003cfigure id=\"attachment_63183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\" alt=\"The menu at Nopalito's booth\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu at Nopalito's booth\u003c/figcaption>\u003c/figure>\n\u003cp>But back to that test kitchen: As a city renter who's written four cookbooks plus countless food columns, I've gotten used to doing my recipe development and testing in studio-apartment kitchens the size of a tissue box--or in shared kitchens already crammed full of other people's cereal boxes and leftover pad Thai. And while my experiences may be more scrappy than most, your typical cookbook author can only dream of having have a workspace like the Sunset test kitchen. This is no industrial, fluorescent-lit restaurant kitchen, all roaring burners, stainless-steel tables and cavernous sinks; instead, with its wood-paneled cabinets and comfortable counters, it's most like an extremely well-organized and well-stocked home kitchen, if your kitchen at home was twice the size of your living room. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(It's an interesting open secret in the industry that magazine recipes--at least at the handful of magazines that still maintain in-house, professionally staffed test kitchens, as Sunset does--are often much more rigorously tested than recipes published in cookbooks. For books, the author assumes the responsibility of recipe-testing. Maybe they're incredibly diligent about it; maybe they're not. An equally diligent editor (or editorial assistant) might spot-test a handful of recipes, but certainly no one at a publishing house is being paid to cook every recipe in an entire book, as they are at a food-focused magazine.) \u003c/p>\n\u003cp>While Sunset spends at least as many of its pages devoted to travel, home design, and gardening as it does to food, the recipes and entertaining spreads are a crucial part of its appeal. In our local edition, the recipes invariably capture our particular kind of breeziness at the table (or at least the no-fuss, casually elegant breeziness to which we've learned to aspire). On Sunday, I caught \u003ca href=\"https://twitter.com/yigitpura\">Yigit Pura\u003c/a>, of San Francisco's \u003ca href=\"http://www.toutsweetsf.com\">Tout Sweet Patisserie\u003c/a>, schooling a rapt audience in the ways of a Thai food-inspired coconut tapioca pudding. \u003c/p>\n\u003cfigure id=\"attachment_63180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Running a bakery, Pura tells us, means he works 16 hour days and never cooks real food. When he's not eating sweets, he lives on takeout from the Thai Food Express near his apartment. The citrusy bite of crushed lemongrass, coconut, and fresh kaffir lime leaves (used like \"the Asian version of bay leaf\") in a recent order of tom kha gai soup found their way, via a gentle infusion in warmed milk, into the dessert course. As he made the pudding, he interspersed his snappy patter with useful hints: infusions should always be covered while steeping, to prevent the flavor-packed essential oils from evaporating; things like tea, coffee, and citrus rinds shouldn't stay in an infusion for more than 7 or 8 minutes, lest they reveal their overly tannic, astringent qualities; smashing lemongrass with a mallet is the best way to release the juices and fragrant oils (not to mention tension); and it's stupid to buy spices in a supermarket (the massive Safeway branding on display at the event notwithstanding) when you can get better, fresher, and much cheaper spices in bulk at places like Rainbow Grocery and the \u003ca href=\"http://www.sfherb.com/\">San Francisco Herb Co\u003c/a>.\u003c/p>\n\u003cp>Most important, he stressed, was soaking your tapioca pearls in very cold water overnight, and gently stirring them throughout the cooking process, all to avoid their clinging together into gummy sludge, something that's definitely \"not sexy!\", his biggest put-down for bad desserts (or bad behavior). The Turkish-born Pura, who calls Hawaii his most favorite place on the planet (his dog is named Maui), suggests topping the finished coconut pudding (well, almost finished--just as he started to spoon it into the tall glass display dish, he realized he'd left out the sugar--\"Awkward!\") with a mixture of diced mango, papaya and roasted coconut shards. Cool, sweet, easy, with a hint of down-home nostalgia dressed with contemporary Pacific Rim touches--it's a perfect dish for Sunset-style summer living here in California. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Coconut Tapioca Pudding with Papaya and Mango\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Yigit Pura. Used by permission. \u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup tapioca pearls\u003c/li>\n\u003cli>2 1/2 cups plus 1/2 cup milk\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 stalk lemongrass\u003c/li>\n\u003cli>Fresh ginger root, about a 3-inch piece\u003c/li>\n\u003cli>1/2 cup plus 1 tablespoon sugar\u003c/li>\n\u003cli>One 14-ounce can coconut milk\u003c/li>\n\u003cul>\n\u003cstrong>Fruit For Garnish:\u003c/strong>\n\u003cli>1/8 cup ripe mango cubes\u003c/li>\n\u003cli>1/8 cup ripe papaya cubes\u003c/li>\n\u003cli>Toasted large-flaked coconut\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Cover small tapioca pearls with 4 cups cold water and soak overnight. Don't stir or disturb.\u003c/li>\n\u003cli>Bring the 2 1/2 cups milk to a boil. Meanwhile, scrape the vanilla seeds from the pod. Crush the lemongrass stalk to release the natural flavors. Peel the fresh ginger and cut into 2 tablespoons of rings. Place all of this into the hot milk and leave covered for half hour to steep, off the heat.\u003c/li>\n\u003cli>Strain the milk infusion, discarding solids, and add the remaining 1/2 cup of milk. Add the sugar and bring back to a boil.\u003c/li>\n\u003cli>Strain the tapioca pearls, discarding water. Gently place pearls into the hot milk. Gently stir with a rubber spatula and cook on medium heat for 3 to 5 minutes, stirring occasionally to avoid lumps. The tapioca is cooked once it looks translucent.\u003c/li>\n\u003cli>Gently warm up the coconut milk separately and stir in at the end of cooking. Transfer to a container, place plastic on the top to prevent a skin forming and refrigerate until cool, ideally overnight.\u003c/li>\n\u003cli>Once the pudding is cooled it will naturally set, thanks to the tapioca starch. Spoon into serving bowls and garnish with the fruits and the toasted coconut.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/62715/sunsets-celebration-weekend-yigit-pura-demos-and-shares-thai-hawaiian-inspired-dessert-recipe",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_1653",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_12"
],
"tags": [
"bayareabites_11449",
"bayareabites_2252",
"bayareabites_8515",
"bayareabites_4303"
],
"featImg": "bayareabites_63186",
"label": "bayareabites"
},
"bayareabites_61123": {
"type": "posts",
"id": "bayareabites_61123",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61123",
"score": null,
"sort": [
1368832434000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368832434,
"format": "aside",
"disqusTitle": "Celebrate the Ferry Plaza Farmers' Market 20th Birthday Bash with CUESA",
"title": "Celebrate the Ferry Plaza Farmers' Market 20th Birthday Bash with CUESA",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62064\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\" alt=\" Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62064\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>On May 18, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> will be celebrating the \u003ca href=\"http://www.cuesa.org/events/2013/ferry-plaza-farmers-market-20th-birthday-bash\">20th Birthday Bash\u003c/a> of the Ferry Plaza Farmers' Market, with special events throughout the Saturday morning market. \u003c/p>\n\u003cp>For $20 a ticket ($10 for children 10 and under), market goers can create their own seasonal fruit shortcakes at stations \"curated\" with market ingredients prepared by four top local pastry chefs: William Werner of \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>, Francis Ang of \u003ca href=\"http://www.fifthfloorrestaurant.com/\">Fifth Floor\u003c/a>, Jen Musty of \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, and Luis Villavelazquez of \u003ca href=\"http://www.cuesa.org/artisan/les-elements-patisserie\">Les Elements Patisserie\u003c/a>. There will also be coffee, tea, and a juice and mimosa bar filled with fresh-squeezed juices, fresh fruit and vegetable purees (don't miss the surprisingly refreshing fennel-frond puree), sparkling water and Champagne. The market's founders will do a presentation at 11am.\u003c/p>\n\u003cfigure id=\"attachment_62137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\" alt=\"Preview of the mimosa bar\" width=\"400\" class=\"size-full wp-image-62137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preview of the mimosa bar\u003c/figcaption>\u003c/figure>\n\u003cp>The first regular weekly markets, held in front of the Ferry Building, happened in 1993. Do you remember 1993? I do. The scars of 1989's 6.8 Loma Prieta quake still criss-crossed the city. A post-earthquake, post-financial crash, pre-tech boom recession meant jobs were scarce but rents were cheap. But change was coming, mostly notably along the waterfront. Since 1958, the Embaracadero Freeway had sliced across the northeastern edge of the city, throwing the piers from the Bay Bridge northwards into concrete-shadowed gloom. Ferries still left from the Ferry Building, but to get to them, you scuttled as fast as possible through the building's dimly lit, grubby passages, no more inviting than a New York City subway tunnel. Then, in 1991, the earthquake-damaged freeway was finally removed, and the City realized it had a civic jewel--the greatly underutilized Ferry Building, suddenly revealed in all its Market Street-anchoring glory--on its hands. It would take another seven years before renovations would begin that would return the Ferry Building to a modernized, food-glorying version of its original 1898 self--but in the bare stretches of concrete out front (remember, those pretty, palm-dotted, skateboard-ready plazas are still at least a decade away), a culinary revolution was getting underway, one head of oak-leaf lettuce at a time. \u003c/p>\n\u003cfigure id=\"attachment_62066\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\" alt=\"Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\" width=\"1024\" height=\"695\" class=\"size-full wp-image-62066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>In 1992, a small group of San Franciscans including Sibella Kraus, then a forager and produce-finder for Alice Waters at Chez Panisse, writer, restaurant critic and Hayes Street Grill chef/owner Patricia Unterman, and local developer Tom Sargeant organized themselves into the San Francisco Public Market Collaborative, with the idea of reclaiming the waterfront for a public market that would connect farmers directly with chefs and home cooks--in fact, with any curious city eaters. After endless meetings with representatives from the City and the Port, they got grudging approval for a one-time-only open-air market in Ferry Plaza parking lot on Sept. 12, 1992. At the time, the Alemany Market, located near the freeways at the base of Bernal Heights, was the city's only regular farmers' market. If you were a chef, you relied on distributors and vendors from the wholesale produce market near Bayview. If you needed speciality items, you could swing through Chinatown, the Richmond, or the Mission, if you had time, but mostly, you talked to your delivery guys on the phone, and hoped they'd show up with something close to what you'd asked for. \u003c/p>\n\u003cp>The success of the one-day market took even the optimists of the collaborative by surprise. The group immediately began pressuring the city to give permission for a regular market, bringing farmers and urbanites together on a weekly basis. By 1993, there was already a few months of precedent: the Heart of the City Farmers' Market had set up in Civic Center in early spring. Starting in May, the market slowly gained momentum, and word spread between interested cooks and farmers alike. Here was the place to come to get stuff fresh, straight from the ground. Farmers were learning, too, that these new customers were curious. They didn't just want as many bunches for a dollar as they could get; they wanted to sniff and taste and know what it was they were seeing. By the time the summer was over, the farmers didn't want to leave. They'd found a new outlet for their produce, one that required a lot of more hands-on time, but also could command a better price that wholesaling. And there were relationships forming, between up-at-3-am farmers from Watsonville and Guinda and city customers who were entranced at the idea of farm-fresh corn and just-picked melons showing up just down the hills from their Telegraph Hill doorsteps once a week. After yet more negotiating with the city, and the market became a year-round event. \u003c/p>\n\u003cfigure id=\"attachment_62143\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\" alt=\"Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\" width=\"1024\" height=\"678\" class=\"size-full wp-image-62143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\u003c/figcaption>\u003c/figure>\n\u003cp>And from the beginning, the chefs came, too. In those first years, as I was learning my way around the city's food scene as the weekly restaurant critic for the San Francisco Bay Guardian, every trip to the market was punctuated by running into a half-dozen other food writers, editors, cookbook authors, and chefs. It was a pretty small world, and for a few hours every Saturday morning, it really was a village. (Look, there's Alice, sniffing the peaches!) The original core group of founders had reorganized into \u003ca href=\"http://www.cuesa.org\">CUESA, the Center for Urban Education about Sustainable Agriculture\u003c/a>--none of which were the food-world buzzwords that they are today. From the beginning, the market's organizers had a larger vision: to educate minds as well as palates, and to change the way people, both home cooks and chefs, thought about the process of getting food to their tables. Meeting farmers every week, hearing how the weather or gas prices or labor issues were affecting their crops, seeing how their produce was shaped not season by season but week by week, was a living education for everyone shopping at the market. And farmers learned, too: about what they could sell, what flew off the table and what, like puntarelle, minaret-shaped romesco broccoli, padron peppers, or fuzzy-sheathed green almonds, needed a little more nudging to get piled into the chefs' carts and make it onto menus across the city. \u003c/p>\n\u003cfigure id=\"attachment_62067\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\" alt=\"David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\" width=\"1024\" height=\"674\" class=\"size-full wp-image-62067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>As the renovations of the waterfront and the Ferry Building got underway, the market moved to accommodate the construction, from various parking lots around the building, then north to another parking lot off Green Street near the Embarcadero. It remained for several years, then moved back, now to wrap around the Ferry Building, filling the back parking lot and wrapping around the building. I can still remember one blustery December 31, a vendor calling out, \"Free rutabaga with every purchase!\" and the delicious rutabaga-potato mash I made on New Year's Day. Or the blissfully sunny February days, the market stalls glowing with sunshine-colored citrus, everyone outside eating oysters, when I'd come back to visit from self-imposed exile in gray, slushy, freezing New York City and wonder why I'd ever left. (Three years away from San Francisco was all I could stand.)\u003c/p>\n\u003cfigure id=\"attachment_62152\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\" alt=\"Autumn market sign. Photo: Courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Autumn market sign. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>There was a brief, unsuccessful attempt at a Sunday morning market; much more popular were the two lunchtime markets for downtown workers and weekday visitors on Tuesdays and Thursdays. Innovations at the market--from the Waste Wise initiative, which brought large-scale composting and recycling to the market, to the ban on plastic shopping bags, later adopted by the city as a whole, has made a small but significant change for the better in the way we shop and eat. Hundreds of schoolchildren come through the market every year, learning where their food comes from, and how it gets from dirt to plate. \u003c/p>\n\u003cfigure id=\"attachment_62147\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\" alt=\"Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\" width=\"1024\" height=\"677\" class=\"size-full wp-image-62147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, says executive director David Stockdale, he talks with people from all over the world who are interested in learning from the market. Many of the vendors with brick-and-mortar shops inside the Ferry Building--\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/14/qa-with-michael-recchiuti-about-chocolate-lab-and-the-holidays/\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/24/behind-the-legend-of-frog-hollow-farm/\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/03/american-eatery-from-prather-ranch-meat-co/\">Prather Ranch\u003c/a>, and soon \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/26/rancho-gordos-ferry-building-store-is-coming-soon-qa-with-steve-sando/\">Rancho Gordo\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphrey Slocombe\u003c/a>--started out as vendors in one of the three weekly markets. It's become not just a market but an educational tool, a visitors' destination, a fun place to go for breakfast or lunch, and a showcase for some of Northern and Central California's best produce, week in and week out. Happy birthday, CUESA, and thank you for all you've done. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Do you have memories of the early days of the Ferry Plaza Farmers Market? Please share in the comments section, below. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "61123 http://blogs.kqed.org/bayareabites/?p=61123",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/17/celebrate-the-ferry-plaza-farmers-market-20th-birthday-bash-with-cuesa/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1504,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1546993524,
"excerpt": "In honor of its 20th anniversary, Bay Area Bites looks back on how the Ferry Plaza Farmers' Market has become a San Francisco institution for chefs, home cooks, and curious eaters from around the world. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In honor of its 20th anniversary, Bay Area Bites looks back on how the Ferry Plaza Farmers' Market has become a San Francisco institution for chefs, home cooks, and curious eaters from around the world. ",
"title": "Celebrate the Ferry Plaza Farmers' Market 20th Birthday Bash with CUESA | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Celebrate the Ferry Plaza Farmers' Market 20th Birthday Bash with CUESA",
"datePublished": "2013-05-17T16:13:54-07:00",
"dateModified": "2019-01-08T16:25:24-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "celebrate-the-ferry-plaza-farmers-market-20th-birthday-bash-with-cuesa",
"status": "publish",
"path": "/bayareabites/61123/celebrate-the-ferry-plaza-farmers-market-20th-birthday-bash-with-cuesa",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62064\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\" alt=\" Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62064\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>On May 18, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> will be celebrating the \u003ca href=\"http://www.cuesa.org/events/2013/ferry-plaza-farmers-market-20th-birthday-bash\">20th Birthday Bash\u003c/a> of the Ferry Plaza Farmers' Market, with special events throughout the Saturday morning market. \u003c/p>\n\u003cp>For $20 a ticket ($10 for children 10 and under), market goers can create their own seasonal fruit shortcakes at stations \"curated\" with market ingredients prepared by four top local pastry chefs: William Werner of \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>, Francis Ang of \u003ca href=\"http://www.fifthfloorrestaurant.com/\">Fifth Floor\u003c/a>, Jen Musty of \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, and Luis Villavelazquez of \u003ca href=\"http://www.cuesa.org/artisan/les-elements-patisserie\">Les Elements Patisserie\u003c/a>. There will also be coffee, tea, and a juice and mimosa bar filled with fresh-squeezed juices, fresh fruit and vegetable purees (don't miss the surprisingly refreshing fennel-frond puree), sparkling water and Champagne. The market's founders will do a presentation at 11am.\u003c/p>\n\u003cfigure id=\"attachment_62137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\" alt=\"Preview of the mimosa bar\" width=\"400\" class=\"size-full wp-image-62137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preview of the mimosa bar\u003c/figcaption>\u003c/figure>\n\u003cp>The first regular weekly markets, held in front of the Ferry Building, happened in 1993. Do you remember 1993? I do. The scars of 1989's 6.8 Loma Prieta quake still criss-crossed the city. A post-earthquake, post-financial crash, pre-tech boom recession meant jobs were scarce but rents were cheap. But change was coming, mostly notably along the waterfront. Since 1958, the Embaracadero Freeway had sliced across the northeastern edge of the city, throwing the piers from the Bay Bridge northwards into concrete-shadowed gloom. Ferries still left from the Ferry Building, but to get to them, you scuttled as fast as possible through the building's dimly lit, grubby passages, no more inviting than a New York City subway tunnel. Then, in 1991, the earthquake-damaged freeway was finally removed, and the City realized it had a civic jewel--the greatly underutilized Ferry Building, suddenly revealed in all its Market Street-anchoring glory--on its hands. It would take another seven years before renovations would begin that would return the Ferry Building to a modernized, food-glorying version of its original 1898 self--but in the bare stretches of concrete out front (remember, those pretty, palm-dotted, skateboard-ready plazas are still at least a decade away), a culinary revolution was getting underway, one head of oak-leaf lettuce at a time. \u003c/p>\n\u003cfigure id=\"attachment_62066\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\" alt=\"Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\" width=\"1024\" height=\"695\" class=\"size-full wp-image-62066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>In 1992, a small group of San Franciscans including Sibella Kraus, then a forager and produce-finder for Alice Waters at Chez Panisse, writer, restaurant critic and Hayes Street Grill chef/owner Patricia Unterman, and local developer Tom Sargeant organized themselves into the San Francisco Public Market Collaborative, with the idea of reclaiming the waterfront for a public market that would connect farmers directly with chefs and home cooks--in fact, with any curious city eaters. After endless meetings with representatives from the City and the Port, they got grudging approval for a one-time-only open-air market in Ferry Plaza parking lot on Sept. 12, 1992. At the time, the Alemany Market, located near the freeways at the base of Bernal Heights, was the city's only regular farmers' market. If you were a chef, you relied on distributors and vendors from the wholesale produce market near Bayview. If you needed speciality items, you could swing through Chinatown, the Richmond, or the Mission, if you had time, but mostly, you talked to your delivery guys on the phone, and hoped they'd show up with something close to what you'd asked for. \u003c/p>\n\u003cp>The success of the one-day market took even the optimists of the collaborative by surprise. The group immediately began pressuring the city to give permission for a regular market, bringing farmers and urbanites together on a weekly basis. By 1993, there was already a few months of precedent: the Heart of the City Farmers' Market had set up in Civic Center in early spring. Starting in May, the market slowly gained momentum, and word spread between interested cooks and farmers alike. Here was the place to come to get stuff fresh, straight from the ground. Farmers were learning, too, that these new customers were curious. They didn't just want as many bunches for a dollar as they could get; they wanted to sniff and taste and know what it was they were seeing. By the time the summer was over, the farmers didn't want to leave. They'd found a new outlet for their produce, one that required a lot of more hands-on time, but also could command a better price that wholesaling. And there were relationships forming, between up-at-3-am farmers from Watsonville and Guinda and city customers who were entranced at the idea of farm-fresh corn and just-picked melons showing up just down the hills from their Telegraph Hill doorsteps once a week. After yet more negotiating with the city, and the market became a year-round event. \u003c/p>\n\u003cfigure id=\"attachment_62143\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\" alt=\"Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\" width=\"1024\" height=\"678\" class=\"size-full wp-image-62143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\u003c/figcaption>\u003c/figure>\n\u003cp>And from the beginning, the chefs came, too. In those first years, as I was learning my way around the city's food scene as the weekly restaurant critic for the San Francisco Bay Guardian, every trip to the market was punctuated by running into a half-dozen other food writers, editors, cookbook authors, and chefs. It was a pretty small world, and for a few hours every Saturday morning, it really was a village. (Look, there's Alice, sniffing the peaches!) The original core group of founders had reorganized into \u003ca href=\"http://www.cuesa.org\">CUESA, the Center for Urban Education about Sustainable Agriculture\u003c/a>--none of which were the food-world buzzwords that they are today. From the beginning, the market's organizers had a larger vision: to educate minds as well as palates, and to change the way people, both home cooks and chefs, thought about the process of getting food to their tables. Meeting farmers every week, hearing how the weather or gas prices or labor issues were affecting their crops, seeing how their produce was shaped not season by season but week by week, was a living education for everyone shopping at the market. And farmers learned, too: about what they could sell, what flew off the table and what, like puntarelle, minaret-shaped romesco broccoli, padron peppers, or fuzzy-sheathed green almonds, needed a little more nudging to get piled into the chefs' carts and make it onto menus across the city. \u003c/p>\n\u003cfigure id=\"attachment_62067\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\" alt=\"David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\" width=\"1024\" height=\"674\" class=\"size-full wp-image-62067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>As the renovations of the waterfront and the Ferry Building got underway, the market moved to accommodate the construction, from various parking lots around the building, then north to another parking lot off Green Street near the Embarcadero. It remained for several years, then moved back, now to wrap around the Ferry Building, filling the back parking lot and wrapping around the building. I can still remember one blustery December 31, a vendor calling out, \"Free rutabaga with every purchase!\" and the delicious rutabaga-potato mash I made on New Year's Day. Or the blissfully sunny February days, the market stalls glowing with sunshine-colored citrus, everyone outside eating oysters, when I'd come back to visit from self-imposed exile in gray, slushy, freezing New York City and wonder why I'd ever left. (Three years away from San Francisco was all I could stand.)\u003c/p>\n\u003cfigure id=\"attachment_62152\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\" alt=\"Autumn market sign. Photo: Courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Autumn market sign. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>There was a brief, unsuccessful attempt at a Sunday morning market; much more popular were the two lunchtime markets for downtown workers and weekday visitors on Tuesdays and Thursdays. Innovations at the market--from the Waste Wise initiative, which brought large-scale composting and recycling to the market, to the ban on plastic shopping bags, later adopted by the city as a whole, has made a small but significant change for the better in the way we shop and eat. Hundreds of schoolchildren come through the market every year, learning where their food comes from, and how it gets from dirt to plate. \u003c/p>\n\u003cfigure id=\"attachment_62147\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\" alt=\"Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\" width=\"1024\" height=\"677\" class=\"size-full wp-image-62147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, says executive director David Stockdale, he talks with people from all over the world who are interested in learning from the market. Many of the vendors with brick-and-mortar shops inside the Ferry Building--\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/14/qa-with-michael-recchiuti-about-chocolate-lab-and-the-holidays/\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/24/behind-the-legend-of-frog-hollow-farm/\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/03/american-eatery-from-prather-ranch-meat-co/\">Prather Ranch\u003c/a>, and soon \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/26/rancho-gordos-ferry-building-store-is-coming-soon-qa-with-steve-sando/\">Rancho Gordo\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphrey Slocombe\u003c/a>--started out as vendors in one of the three weekly markets. It's become not just a market but an educational tool, a visitors' destination, a fun place to go for breakfast or lunch, and a showcase for some of Northern and Central California's best produce, week in and week out. Happy birthday, CUESA, and thank you for all you've done. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Do you have memories of the early days of the Ferry Plaza Farmers Market? Please share in the comments section, below. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/61123/celebrate-the-ferry-plaza-farmers-market-20th-birthday-bash-with-cuesa",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_50",
"bayareabites_1874",
"bayareabites_95",
"bayareabites_2090",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_14453",
"bayareabites_836",
"bayareabites_237",
"bayareabites_1121",
"bayareabites_14742"
],
"featImg": "bayareabites_62064",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"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.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGeneralEl2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=events": {
"isFetching": false,
"latestQuery": {
"from": 144,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 429,
"relation": "eq"
},
"items": [
"bayareabites_70428",
"bayareabites_69446",
"bayareabites_68561",
"bayareabites_68474",
"bayareabites_68411",
"bayareabites_68231",
"bayareabites_68088",
"bayareabites_67647",
"bayareabites_66517",
"bayareabites_63563",
"bayareabites_62715",
"bayareabites_61123"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_events": {
"isLoading": true
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_1596": {
"type": "terms",
"id": "bayareabites_1596",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1596",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butchery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butchery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1298,
"slug": "butchery",
"isLoading": false,
"link": "/bayareabites/tag/butchery"
},
"bayareabites_320": {
"type": "terms",
"id": "bayareabites_320",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "320",
"found": true
},
"relationships": {},
"featImg": null,
"name": "charcuterie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "charcuterie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 285,
"slug": "charcuterie",
"isLoading": false,
"link": "/bayareabites/tag/charcuterie"
},
"bayareabites_12419": {
"type": "terms",
"id": "bayareabites_12419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "In the Charcuterie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "In the Charcuterie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6881,
"slug": "in-the-charcuterie",
"isLoading": false,
"link": "/bayareabites/tag/in-the-charcuterie"
},
"bayareabites_12145": {
"type": "terms",
"id": "bayareabites_12145",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12145",
"found": true
},
"relationships": {},
"featImg": null,
"name": "taylor boetticher",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "taylor boetticher Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6607,
"slug": "taylor-boetticher",
"isLoading": false,
"link": "/bayareabites/tag/taylor-boetticher"
},
"bayareabites_12420": {
"type": "terms",
"id": "bayareabites_12420",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12420",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Fatted Calf",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Fatted Calf Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6882,
"slug": "the-fatted-calf",
"isLoading": false,
"link": "/bayareabites/tag/the-fatted-calf"
},
"bayareabites_12144": {
"type": "terms",
"id": "bayareabites_12144",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12144",
"found": true
},
"relationships": {},
"featImg": null,
"name": "toponia miller",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "toponia miller Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6606,
"slug": "toponia-miller",
"isLoading": false,
"link": "/bayareabites/tag/toponia-miller"
},
"bayareabites_10718": {
"type": "terms",
"id": "bayareabites_10718",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10718",
"found": true
},
"relationships": {},
"featImg": null,
"name": "black rock city",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "black rock city Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5172,
"slug": "black-rock-city",
"isLoading": false,
"link": "/bayareabites/tag/black-rock-city"
},
"bayareabites_9630": {
"type": "terms",
"id": "bayareabites_9630",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9630",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Burning Man",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Burning Man Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4084,
"slug": "burning-man",
"isLoading": false,
"link": "/bayareabites/tag/burning-man"
},
"bayareabites_12310": {
"type": "terms",
"id": "bayareabites_12310",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12310",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the french quarter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the french quarter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6772,
"slug": "the-french-quarter",
"isLoading": false,
"link": "/bayareabites/tag/the-french-quarter"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_278": {
"type": "terms",
"id": "bayareabites_278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 243,
"slug": "bacon",
"isLoading": false,
"link": "/bayareabites/tag/bacon"
},
"bayareabites_12245": {
"type": "terms",
"id": "bayareabites_12245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bacon and Beer Festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bacon and Beer Festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6707,
"slug": "bacon-and-beer-festival",
"isLoading": false,
"link": "/bayareabites/tag/bacon-and-beer-festival"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_11449": {
"type": "terms",
"id": "bayareabites_11449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "full-image",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "full-image Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5909,
"slug": "full-image",
"isLoading": false,
"link": "/bayareabites/tag/full-image"
},
"bayareabites_295": {
"type": "terms",
"id": "bayareabites_295",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "295",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Cocina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Cocina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 260,
"slug": "la-cocina",
"isLoading": false,
"link": "/bayareabites/tag/la-cocina"
},
"bayareabites_2625": {
"type": "terms",
"id": "bayareabites_2625",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2625",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco Street Food Festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Street Food Festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1874,
"slug": "san-francisco-street-food-festival",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-street-food-festival"
},
"bayareabites_10687": {
"type": "terms",
"id": "bayareabites_10687",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10687",
"found": true
},
"relationships": {},
"featImg": null,
"name": "night market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "night market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5141,
"slug": "night-market",
"isLoading": false,
"link": "/bayareabites/tag/night-market"
},
"bayareabites_10675": {
"type": "terms",
"id": "bayareabites_10675",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10675",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SF Street Food Festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SF Street Food Festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5129,
"slug": "sf-street-food-festival",
"isLoading": false,
"link": "/bayareabites/tag/sf-street-food-festival"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_12216": {
"type": "terms",
"id": "bayareabites_12216",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12216",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food prep",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food prep Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6678,
"slug": "food-prep",
"isLoading": false,
"link": "/bayareabites/tag/food-prep"
},
"bayareabites_10851": {
"type": "terms",
"id": "bayareabites_10851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "photo gallery",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "photo gallery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5305,
"slug": "photo-gallery",
"isLoading": false,
"link": "/bayareabites/category/photo-gallery"
},
"bayareabites_2566": {
"type": "terms",
"id": "bayareabites_2566",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2566",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food events",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1845,
"slug": "food-events",
"isLoading": false,
"link": "/bayareabites/tag/food-events"
},
"bayareabites_3609": {
"type": "terms",
"id": "bayareabites_3609",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3609",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food photography",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2390,
"slug": "food-photography",
"isLoading": false,
"link": "/bayareabites/tag/food-photography"
},
"bayareabites_2599": {
"type": "terms",
"id": "bayareabites_2599",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2599",
"found": true
},
"relationships": {},
"featImg": null,
"name": "outside lands",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "outside lands Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1859,
"slug": "outside-lands",
"isLoading": false,
"link": "/bayareabites/tag/outside-lands"
},
"bayareabites_12208": {
"type": "terms",
"id": "bayareabites_12208",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12208",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Outside Lands 2013",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Outside Lands 2013 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6670,
"slug": "outside-lands-2013",
"isLoading": false,
"link": "/bayareabites/tag/outside-lands-2013"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_12174": {
"type": "terms",
"id": "bayareabites_12174",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12174",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SF Chefs 2013",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SF Chefs 2013 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6636,
"slug": "sf-chefs-2013",
"isLoading": false,
"link": "/bayareabites/tag/sf-chefs-2013"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_12100": {
"type": "terms",
"id": "bayareabites_12100",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12100",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Carla Hall",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Carla Hall Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6562,
"slug": "carla-hall",
"isLoading": false,
"link": "/bayareabites/tag/carla-hall"
},
"bayareabites_1263": {
"type": "terms",
"id": "bayareabites_1263",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1263",
"found": true
},
"relationships": {},
"featImg": null,
"name": "garlic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "garlic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1106,
"slug": "garlic",
"isLoading": false,
"link": "/bayareabites/tag/garlic"
},
"bayareabites_12098": {
"type": "terms",
"id": "bayareabites_12098",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12098",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gilroy Garlic Festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gilroy Garlic Festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6560,
"slug": "gilroy-garlic-festival",
"isLoading": false,
"link": "/bayareabites/tag/gilroy-garlic-festival"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_11848": {
"type": "terms",
"id": "bayareabites_11848",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11848",
"found": true
},
"relationships": {},
"featImg": null,
"name": "black cod",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "black cod Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6310,
"slug": "black-cod",
"isLoading": false,
"link": "/bayareabites/tag/black-cod"
},
"bayareabites_10111": {
"type": "terms",
"id": "bayareabites_10111",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10111",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking class",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking class Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4565,
"slug": "cooking-class",
"isLoading": false,
"link": "/bayareabites/tag/cooking-class"
},
"bayareabites_376": {
"type": "terms",
"id": "bayareabites_376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 341,
"slug": "fish",
"isLoading": false,
"link": "/bayareabites/tag/fish"
},
"bayareabites_80": {
"type": "terms",
"id": "bayareabites_80",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "80",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salmon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salmon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 44,
"slug": "salmon",
"isLoading": false,
"link": "/bayareabites/tag/salmon"
},
"bayareabites_9491": {
"type": "terms",
"id": "bayareabites_9491",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9491",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainable seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainable seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3945,
"slug": "sustainable-seafood",
"isLoading": false,
"link": "/bayareabites/tag/sustainable-seafood"
},
"bayareabites_431": {
"type": "terms",
"id": "bayareabites_431",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "431",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wild salmon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wild salmon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 396,
"slug": "wild-salmon",
"isLoading": false,
"link": "/bayareabites/tag/wild-salmon"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_2252": {
"type": "terms",
"id": "bayareabites_2252",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2252",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sunset",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sunset Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1675,
"slug": "sunset",
"isLoading": false,
"link": "/bayareabites/tag/sunset"
},
"bayareabites_8515": {
"type": "terms",
"id": "bayareabites_8515",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8515",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sunset magazine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sunset magazine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2968,
"slug": "sunset-magazine",
"isLoading": false,
"link": "/bayareabites/tag/sunset-magazine"
},
"bayareabites_4303": {
"type": "terms",
"id": "bayareabites_4303",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4303",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yigit pura",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yigit pura Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2680,
"slug": "yigit-pura",
"isLoading": false,
"link": "/bayareabites/tag/yigit-pura"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_14453": {
"type": "terms",
"id": "bayareabites_14453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98829,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/tag/bay-area"
},
"bayareabites_836": {
"type": "terms",
"id": "bayareabites_836",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "836",
"found": true
},
"relationships": {},
"featImg": null,
"name": "climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 834,
"slug": "climate-change",
"isLoading": false,
"link": "/bayareabites/tag/climate-change"
},
"bayareabites_237": {
"type": "terms",
"id": "bayareabites_237",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "237",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cuesa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cuesa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 202,
"slug": "cuesa",
"isLoading": false,
"link": "/bayareabites/tag/cuesa"
},
"bayareabites_1121": {
"type": "terms",
"id": "bayareabites_1121",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1121",
"found": true
},
"relationships": {},
"featImg": null,
"name": "event",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "event Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1000,
"slug": "event",
"isLoading": false,
"link": "/bayareabites/tag/event"
},
"bayareabites_14742": {
"type": "terms",
"id": "bayareabites_14742",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 818,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/tag/sustainability"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
