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"disqusTitle": "Secret Menus and Pop-Ups to Honor San Francisco's Filipino Food Scene",
"title": "Secret Menus and Pop-Ups to Honor San Francisco's Filipino Food Scene",
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"content": "\u003cp>Did you know the SOMA district in San Francisco is the Filipino Cultural Heritage district?\u003cbr>\n[aside postID=\"news_109044,bayareabites_113629\"]\u003cbr>\nIn \u003ca href=\"https://caamedia.org/blog/2016/10/05/filipino-americans-make-a-new-name-for-their-san-francisco-neighborhood/\">April 2016\u003c/a>, former mayor Ed Lee and the city’s Board of Supervisors recognized the need to preserve “the living landmark that is the Filipino community in the South of Market neighborhood and established the SoMa Pilipinas Filipino Cultural Heritage District.” Since then, community organizers have worked hard to make the existing Filipino community more visible to the rest of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_133042\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133042\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg\" alt=\"Dinuguan from Manila Bowl\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Dinuguan from Manila Bowl \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's where Desi Danganan, the executive director of Kultivate Labs, a local non-profit business accelerator, comes in. One of his team’s first projects to promote Filipino culture, food and art was a carefully curated night market festival called UNDISCOVERED SF that first launched in August 2017. It became a monthly summer festival, but, if you look at UNDISCOVERED SF’s \u003ca href=\"https://www.facebook.com/undiscoveredsf/\">social media presence\u003c/a> today, you’ll see that is has been taken over by a special event called Kulinary Confidential.\u003c/p>\n\u003cp>When asked for more details, Danganan explained, “Kulinary Confidential is a delicious way to explore the incredible Filipino food scene that exists in our city. The Bay Area is home to the largest population of Filipinos in the country, and there’s so much undiscovered culinary talent here. These chefs are pushing the boundaries of Filipino cuisine and reinterpreting it a uniquely Filipino-American perspective.”\u003c/p>\n\u003cfigure id=\"attachment_133043\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133043\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg\" alt=\"Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With participation from 7 restaurants and 16 chefs, this two-week affair will showcase the vibrant flavors of the Philippines through two self-guided food crawls featuring secret, off-menu dishes chosen by the chefs themselves. You could munch on Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> or try your luck with the Mystery Bag at \u003ca href=\"https://thesarapshop.com/\">Sarap Shop\u003c/a> — just 2 out of 8 options available to passport holders!\u003c/p>\n\u003cp>You might know a thing or two about lumpia, sisig, and other delicious Filipino fare but the tasting passport will help you dive into the cuisine with a little help from chefs and their special off-the-menu items. After all, what better way to learn about another culture than through their cuisine? Plus, each week has a different lineup of participating restaurants and secret dishes to keep things fresh. To keep the messaging concise, all of the participating restaurants and pop-up dinners are located within \u003ca href=\"https://www.somapilipinas.org/\">SOMA Pilipinas\u003c/a>, San Francisco’s Filipino cultural district.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Note: You can ONLY get the secret menu items by redeeming purchased passport tickets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133044\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133044\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg\" alt=\"Lechon Kawali tacos from Mestiza\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Lechon Kawali tacos from Mestiza \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be 6 pop-up dinners where chefs will show off their creative interpretations of Filipino cuisine, like an elegant, modern Filipino tasting menu from \u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>’s Chef Francis Ang or a flavorful Filipino and Japanese mashup from \u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/ox-and-tigerpop-up-dinner\">Ox & Tiger\u003c/a> chefs EJ Macayan and Hitomi Wada.\u003cbr>\n[aside postID=\"bayareabites_130235,checkplease_19979\"]\u003cbr>\nTasting passports clock in at $48 and pop-up meal tickets range from $65-90. \u003ca href=\"http://www.undiscoveredsf.com/kc-ticket-page\">You can purchase your tickets here\u003c/a>. Go eat some delicious food and feel good while doing so because 5% of ticket sales go to Balboa High School’s Tagalog immersion trip! Thanks in part to donations, 20+ students will go to the Philippines to learn about their cultural roots and practice Tagalog.\u003c/p>\n\u003cp>Check it out and make sure to give feedback to the team! “If the participating chefs and public are happy and our efforts are helping to energize the conversation about Filipino food in the Bay Area, then I don’t see why we wouldn’t do this again. I can imagine us doing more thematic events like an all ube Kulinary Confidential,” says Danganan. An all ube tasting event? Sign me up.\u003c/p>\n\u003cp>See below for the full list of secret menu items and pop-up dinners.\u003c/p>\n\u003ch2>Secret Menu Items\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 1 (April 1-7)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lechon Kawali Tacos & Coconut Horchata at \u003c/span>\u003ca href=\"https://www.mestizasf.com/\">\u003cb>Mestiza \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(crispy pork belly tacos)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Dinuguan at\u003c/span>\u003ca href=\"https://manilabowl.com/\">\u003cb> Manila Bowl \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(pork blood stew with rice cakes)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Filipino Fried Chicken at \u003c/span>\u003ca href=\"https://www.facebook.com/alchemysf/\">\u003cb>Alchemy\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> x SFC Christian Ciscle (pineapple mochi, spiced batter, soy chile sauce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mystery Bag at \u003c/span>\u003cb>Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> (Sarap’s signature Halo Halo Milk Tea and a mystery flavor of onigiri)\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 2 (April 8-14)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Escabeche at \u003c/span>\u003cb>Alchemy\u003c/b>\u003cspan style=\"font-weight: 400\"> (\u003c/span>\u003cspan style=\"font-weight: 400\">coconut vinegar marinated fried chicken thigh, calamansi tartar sauce, cabbage, tomato salad)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Afritada at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/jt-restaurant-san-francisco\">\u003cb>JT’s \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(chicken tomato and vegetable stew)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003c/span>\u003cb>Little Skillet\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Adobo Carnitas with Dirty Rice at \u003c/span>\u003ca href=\"https://www.senorsisig.com/\">\u003cb>Senor Sisig \u003c/b>\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133046\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133046\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg\" alt=\"Adobo Carnitas with Dirty Rice\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Adobo Carnitas with Dirty Rice \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pop-Up Dinners\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 1: Rod Reyes of \u003c/span>\u003ca href=\"https://www.facebook.com/Baryakitchen/\">\u003cb>Barya Kitchen\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5-course meal of classic Filipino dishes with a modern spin at Copyright Cocktail Kitchen, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 6: EJ Macayan + Hitomi Wada of \u003c/span>\u003cb>Ox & Tiger\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">6-course meal fusing Filipino and Japanese flavors at Joint Venture, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 7: Marc Pescon of\u003c/span>\u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/aliwang-lutu-pop-up-dinner-xs3kb\">\u003cb> Aliwang Lutu\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3-course Filipino ‘Kamayan’ with a French twist at Executive Order, $90\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 8: Yana Gilbuena of\u003c/span>\u003ca href=\"http://saloseries.com/\">\u003cb> Salo Series\u003c/b>\u003c/a> \u003cb>+ author of \u003c/b>\u003cb>\u003ci>No Forks Given\u003c/i>\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Family-style ‘Kamayan’ spread of 6 dishes featuring island-inspired flavors at Mestiza, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 13: Francis Ang of \u003c/span>\u003cb>Pinoy Heritage\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8-course modern Filipino at Picnic on Third, $80\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 14: Aileen Suzara of\u003c/span>\u003ca href=\"https://www.facebook.com/sariwakitchen/\">\u003cb> Sariwa\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meal will highlight the deep influences of Indian influences on Filipino flavors and show a contemporary take on Aileen’s blended roots at Mestiza, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Celebrate the past, present and future of Filipino cuisine with Kulinary Confidential: a delicious two-week exploration of the SoMa Pilipinas Filipino Cultural Heritage District.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Did you know the SOMA district in San Francisco is the Filipino Cultural Heritage district?\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn \u003ca href=\"https://caamedia.org/blog/2016/10/05/filipino-americans-make-a-new-name-for-their-san-francisco-neighborhood/\">April 2016\u003c/a>, former mayor Ed Lee and the city’s Board of Supervisors recognized the need to preserve “the living landmark that is the Filipino community in the South of Market neighborhood and established the SoMa Pilipinas Filipino Cultural Heritage District.” Since then, community organizers have worked hard to make the existing Filipino community more visible to the rest of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_133042\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133042\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg\" alt=\"Dinuguan from Manila Bowl\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Dinuguan from Manila Bowl \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's where Desi Danganan, the executive director of Kultivate Labs, a local non-profit business accelerator, comes in. One of his team’s first projects to promote Filipino culture, food and art was a carefully curated night market festival called UNDISCOVERED SF that first launched in August 2017. It became a monthly summer festival, but, if you look at UNDISCOVERED SF’s \u003ca href=\"https://www.facebook.com/undiscoveredsf/\">social media presence\u003c/a> today, you’ll see that is has been taken over by a special event called Kulinary Confidential.\u003c/p>\n\u003cp>When asked for more details, Danganan explained, “Kulinary Confidential is a delicious way to explore the incredible Filipino food scene that exists in our city. The Bay Area is home to the largest population of Filipinos in the country, and there’s so much undiscovered culinary talent here. These chefs are pushing the boundaries of Filipino cuisine and reinterpreting it a uniquely Filipino-American perspective.”\u003c/p>\n\u003cfigure id=\"attachment_133043\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133043\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg\" alt=\"Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With participation from 7 restaurants and 16 chefs, this two-week affair will showcase the vibrant flavors of the Philippines through two self-guided food crawls featuring secret, off-menu dishes chosen by the chefs themselves. You could munch on Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> or try your luck with the Mystery Bag at \u003ca href=\"https://thesarapshop.com/\">Sarap Shop\u003c/a> — just 2 out of 8 options available to passport holders!\u003c/p>\n\u003cp>You might know a thing or two about lumpia, sisig, and other delicious Filipino fare but the tasting passport will help you dive into the cuisine with a little help from chefs and their special off-the-menu items. After all, what better way to learn about another culture than through their cuisine? Plus, each week has a different lineup of participating restaurants and secret dishes to keep things fresh. To keep the messaging concise, all of the participating restaurants and pop-up dinners are located within \u003ca href=\"https://www.somapilipinas.org/\">SOMA Pilipinas\u003c/a>, San Francisco’s Filipino cultural district.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: You can ONLY get the secret menu items by redeeming purchased passport tickets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133044\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133044\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg\" alt=\"Lechon Kawali tacos from Mestiza\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Lechon Kawali tacos from Mestiza \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be 6 pop-up dinners where chefs will show off their creative interpretations of Filipino cuisine, like an elegant, modern Filipino tasting menu from \u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>’s Chef Francis Ang or a flavorful Filipino and Japanese mashup from \u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/ox-and-tigerpop-up-dinner\">Ox & Tiger\u003c/a> chefs EJ Macayan and Hitomi Wada.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTasting passports clock in at $48 and pop-up meal tickets range from $65-90. \u003ca href=\"http://www.undiscoveredsf.com/kc-ticket-page\">You can purchase your tickets here\u003c/a>. Go eat some delicious food and feel good while doing so because 5% of ticket sales go to Balboa High School’s Tagalog immersion trip! Thanks in part to donations, 20+ students will go to the Philippines to learn about their cultural roots and practice Tagalog.\u003c/p>\n\u003cp>Check it out and make sure to give feedback to the team! “If the participating chefs and public are happy and our efforts are helping to energize the conversation about Filipino food in the Bay Area, then I don’t see why we wouldn’t do this again. I can imagine us doing more thematic events like an all ube Kulinary Confidential,” says Danganan. An all ube tasting event? Sign me up.\u003c/p>\n\u003cp>See below for the full list of secret menu items and pop-up dinners.\u003c/p>\n\u003ch2>Secret Menu Items\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 1 (April 1-7)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lechon Kawali Tacos & Coconut Horchata at \u003c/span>\u003ca href=\"https://www.mestizasf.com/\">\u003cb>Mestiza \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(crispy pork belly tacos)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Dinuguan at\u003c/span>\u003ca href=\"https://manilabowl.com/\">\u003cb> Manila Bowl \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(pork blood stew with rice cakes)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Filipino Fried Chicken at \u003c/span>\u003ca href=\"https://www.facebook.com/alchemysf/\">\u003cb>Alchemy\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> x SFC Christian Ciscle (pineapple mochi, spiced batter, soy chile sauce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mystery Bag at \u003c/span>\u003cb>Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> (Sarap’s signature Halo Halo Milk Tea and a mystery flavor of onigiri)\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 2 (April 8-14)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Escabeche at \u003c/span>\u003cb>Alchemy\u003c/b>\u003cspan style=\"font-weight: 400\"> (\u003c/span>\u003cspan style=\"font-weight: 400\">coconut vinegar marinated fried chicken thigh, calamansi tartar sauce, cabbage, tomato salad)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Afritada at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/jt-restaurant-san-francisco\">\u003cb>JT’s \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(chicken tomato and vegetable stew)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003c/span>\u003cb>Little Skillet\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Adobo Carnitas with Dirty Rice at \u003c/span>\u003ca href=\"https://www.senorsisig.com/\">\u003cb>Senor Sisig \u003c/b>\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133046\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133046\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg\" alt=\"Adobo Carnitas with Dirty Rice\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Adobo Carnitas with Dirty Rice \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pop-Up Dinners\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 1: Rod Reyes of \u003c/span>\u003ca href=\"https://www.facebook.com/Baryakitchen/\">\u003cb>Barya Kitchen\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5-course meal of classic Filipino dishes with a modern spin at Copyright Cocktail Kitchen, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 6: EJ Macayan + Hitomi Wada of \u003c/span>\u003cb>Ox & Tiger\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">6-course meal fusing Filipino and Japanese flavors at Joint Venture, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 7: Marc Pescon of\u003c/span>\u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/aliwang-lutu-pop-up-dinner-xs3kb\">\u003cb> Aliwang Lutu\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3-course Filipino ‘Kamayan’ with a French twist at Executive Order, $90\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 8: Yana Gilbuena of\u003c/span>\u003ca href=\"http://saloseries.com/\">\u003cb> Salo Series\u003c/b>\u003c/a> \u003cb>+ author of \u003c/b>\u003cb>\u003ci>No Forks Given\u003c/i>\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Family-style ‘Kamayan’ spread of 6 dishes featuring island-inspired flavors at Mestiza, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 13: Francis Ang of \u003c/span>\u003cb>Pinoy Heritage\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8-course modern Filipino at Picnic on Third, $80\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 14: Aileen Suzara of\u003c/span>\u003ca href=\"https://www.facebook.com/sariwakitchen/\">\u003cb> Sariwa\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meal will highlight the deep influences of Indian influences on Filipino flavors and show a contemporary take on Aileen’s blended roots at Mestiza, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Meet the Women Blazing San Francisco’s Cannabis Culinary Scene",
"title": "Meet the Women Blazing San Francisco’s Cannabis Culinary Scene",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Francisco’s restaurant scene may be dominated by men, but in the cannabis culinary world, women are leading the way. Meet the talented and dynamic women who are creating San Francisco’s canna-culinary culture.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_124226\" label=\"More Stories\"]\u003c/p>\n\u003cp>Naturally, the busy intersection of San Francisco’s cannabis and culinary worlds is a vibrant one, with a passion for sun-grown cannabis and well-made products matched by our commitment to caring how our food is grown, sourced, and prepared, and the same goes for the wine we’re pairing with our meals (and now we're going full circle with cannabis cultivars as well). They are all agricultural products, after all. Underground cannabis dinner parties are a hot ticket, and we aren’t talking about munchie chow-downs with three-cheese nachos — it’s more like smoked tangerines with albacore crudo, English peas, fennel, crème fraîche, and infused olive oil. Because that’s how we roll here (joints included).\u003c/p>\n\u003cfigure id=\"attachment_132766\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseur-panna-cotta-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon panna cotta with mulled wine and 2mg of non-psychoactive THCA by Coreen Carroll of Cannaisseur Series. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An unexpected development is the large number of women who are leading the local canna-culinary scene, many of them Asian American — a welcome contrast to SF’s primarily white cis male–dominated chef landscape. Some of these canna chefs have culinary training, while others are self-taught, bringing forth the dishes, flavors, and techniques of their family roots and histories, weaving in some local influences and ingredients, all with an elevated touch. We’re also seeing female producers of sophisticated canna-culinary experiences, content creators, and community builders, all contributing their many talents and hustle to a burgeoning scene that is unique to San Francisco and our culture here. \u003c/p>\n\u003cp>Best of all: many of these women collaborate together on their events. Fempire building, fempire rising.\u003c/p>\n\u003cfigure id=\"attachment_132763\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-party-scene-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Meta moments at one of The Herb Somm's Thursday Infused gatherings. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis may be legal in California, and you can get cutting-edge products delivered right to your door, but cannabis culinary events remain underground, hosted in secret locations, private venues, and homes. It’s a bit like the street food and pop-up scene that rocked the SF culinary scene a decade ago, equally renegade and DIY in spirit, fueled by a palpable passion for cooking — and now with the added love for coming together and enjoying delicious food with cannabis.\u003c/p>\n\u003cfigure id=\"attachment_132767\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/herban-tables-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The elegant setting for TSO Sonoma's Herban Romance dinner for Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The demand for these experiences continues to grow, but operating in the shadows has many risks — and it’s also a massive amount of additional work, from the schlepping to staffing to cooking in ad hoc kitchens to lining up sponsors (many hosts try to support female-owned brands). But there’s something very special that happens around the table at these gatherings: community. Connection. Camaraderie.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130786\" label=\"More Cannabis Edibles and Drinks\"]\u003c/p>\n\u003cp>It’s heady stuff and keeps so many of these event hosts and producers inspired to continue cultivating the magic. Most of these events also give back to the community, dedicating a portion of their precious proceeds to a variety of causes and organizations, from social justice and equity, to supporting women in business, or Oakland's City Slicker Farms.\u003c/p>\n\u003cfigure id=\"attachment_132765\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/wine-weed-TSO-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis flower sensory pairings at TSO Sonoma's Fall Foraged dinner. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to help spearhead legal access to cannabis cuisine, there’s a local group called\u003cb> \u003c/b>\u003ca href=\"https://www.facebook.com/croptokitchencommunity/\">\u003cb>Crop-to-Kitchen\u003c/b>\u003c/a> community (founded by Terrance Alan and Kimberly Belle) made up of chefs, restaurateurs, edibles and beverage makers, and canna industry insiders that meet on a quarterly basis. Belle shares, “The community is working to build pathways to legalize safe, responsibly dosed, on-premise consumption experiences, and to free up edibles manufacturers from current regulatory restrictions that favor shelf-stable food products over healthier, freshly prepared, real foods.”\u003c/p>\n\u003cfigure id=\"attachment_132761\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Crop-to-Kitchen community organizers and speakers at their Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crop-to-Kitchen just launched a sister chapter in Los Angeles, C2KLA, with Rachel Morgan (co-founder of \u003ca href=\"https://www.alteredplatesevents.com\">Altered Plates\u003c/a>, an LA-based culinary cannabis hospitality collective) as lead community organizer. The City of West Hollywood is quite a bit ahead of SF’s canna cuisine scene — Morgan gives us a peek at what’s happening south: “With the recent permitting of [four] onsite consumption lounges in West Hollywood, women are upping the ante on the culinary cannabis game, and are working to open some of the first spaces in the world where people will be able to combine a restaurant dining experience with their love of cannabis. I am very excited to be working on one of these lounges myself, and look forward to seeing the diversity of ways these lounges explore the endless possibilities for culinary cannabis. There is a place for cannabis alongside many classic culinary traditions, and it’s going to be very exciting to see how the community here in Los Angeles creates an entirely new category of dining experiences.”\u003c/p>\n\u003cfigure id=\"attachment_132762\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-demo-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Coreen Carroll and Stephanie Hua doing a recipe demo from their Edibles cookbook at the Crop-to-Kitchen Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan adds: “The importance of having an organization like C2K, which is led by some of the leading minds in the culinary cannabis industry, taking up the charge of working with lawmakers to ensure a path for sensible regulations, [and] will pave the way for a culinary cannabis industry where chefs and restaurants can safely serve food alongside cannabis, create perfectly-dosed gourmet dishes, and open up new avenues for premium edibles that more closely resemble food than candy.”\u003c/p>\n\u003cfigure id=\"attachment_132764\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132764 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-series-PDH-party-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Pot d'Huile's infused olive oil was a popular guest at Yana Gilbuena's Horno Buena kamayan feast. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF has a ways to go before we can plunk down at a cannabis café and order avocado toast with 3mg of cannabis-infused olive oil drizzled over it — with current California Department of Health regulations, we can’t even add CBD oil from hemp — but if you want to see it all happen, now is the time to get involved.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132768\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/bbw-oysters-800x570.jpg\" alt=\"\" width=\"800\" height=\"570\">\u003cfigcaption class=\"wp-caption-text\">Guests could finish freshly shucked oysters with cannabis herb oil at Big Bad Wolf's third anniversary party. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, here are some of the inspiring women to watch who are leading and shaping our local cannabis culinary scene, from chefs to event hosts to content creators — meet the makers of our future canna restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_132770\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-dessert-sous-weed-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dessert at a collaborative Thursday Infused night with Sous Weed . \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Coreen Carroll: \u003c/b>\u003ca href=\"https://cannaisseurseries.com\">\u003cb>The Cannaisseur Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132772\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseurseries_094_rgb_Castro-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Coreen Carroll keeps many things lit at her Cannaisseur Series events. \u003ccite>(Ashleigh Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A trailblazer in SF's cannabis dinner scene, nothing beats the party vibe and lively, diverse crowd of a Cannaisseur Series dinner or brunch. Chef Carroll loves to feed her guests (no one goes home hungry), and with her husband Ryan Bush, they create and plan an entire experience — from the theme (speakeasy? Oktoberfest?) to the arc of cannabis consumption, with thoughtful infused dishes and cannabis pairings, designed to take their guests on an immersive journey (read this Bay Area Bites \u003ca href=\"https://www.kqed.org/bayareabites/124226/underground-cannabis-dinners-are-creating-quite-a-buzz-in-the-bay-area-and-wine-is-no-longer-the-primary-food-pairing\">recap\u003c/a> for a detailed look at one of their past dinners).\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130218\" label=\"More Stories\"]\u003c/p>\n\u003cp>Their team is additionally offering a variety of educational culinary workshops, from cannabis and cheese pairings, to oysters, or chocolate and wine, plus cooking demos. Carroll is also celebrating the recent launch of \u003ca href=\"http://yayedibles.com\">\u003ci>Edibles: Small Bites for the Modern Cannabis Kitchen\u003c/i>\u003c/a>, a cookbook she co-authored with Stephanie Hua, creator of \u003ca href=\"https://getmellows.com\">Mellows\u003c/a> (gourmet infused marshmallows); they met at the San Francisco Cooking School, and are experienced guides who teach inspiring ways to cook with cannabis.\u003c/p>\n\u003cp>Get on the party train: \u003ca href=\"https://www.instagram.com/cannaisseurseries/\">@cannaisseurseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Haejin Chun: \u003c/b>\u003ca href=\"http://bigbadwolfsf.com\">\u003cb>Big Bad Wolf\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132760\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132760\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/haej-meat-cones-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Big Bad Wolf's Haejin Chun shows her guests she loves them with meat cones. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s how Haej kicked off her third anniversary party for Big Bad Wolf, her pop-up event series: with yuzu-habanero hot sauce and cannabis-infused mignonette over freshly shucked oysters, followed by passed apps of shrimp cocktail with feisty gochujang cocktail sauce, meat cones loaded with salumi from Lucca Ravioli Co., and colorful Bloom Farms vapes on trays. The finale of savory rice porridge was welcomed after the night of revelry.\u003c/p>\n\u003cp>There is an exuberance in Haej’s kitchen and cooking, a celebration of her Korean roots (she’s first generation Korean-American) and her love of community, with added ingredients of hip-hop, feminism, playful swagger, and heart. I love all the personal touches — she really gives so much of herself in every event — all the way to gift bags with little jars of her kimchee and a heartfelt thank you note. She is evolving at the speed of a comet — her sold-out gatherings keep getting dialed up, so jump on tickets as soon as they’re released (next one is March 22, but is a non-consumption dinner).\u003c/p>\n\u003cp>Get a behind-the-scenes look at her thought process at \u003ca href=\"https://www.instagram.com/bigbadwolfsf/\">@bigbadwolfsf\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Allison Kosta and Devika Maskey: \u003c/b>\u003ca href=\"http://tsosonoma.com\">\u003cb>TSO Sonoma\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132759\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/TSO-ladies-herban-romance-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">TSO Sonoma's Allison Kosta and Devika Maskey at their Herban Romance event on Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a truly epicurean experience, it’s tough to top the well-produced and sophisticated events from TSO Sonoma, which celebrate Northern California cuisine, cannabis, wine, wellness, and community in gorgeous settings, from urban wineries to photo studios to stylish Wine Country homes. Both Kosta and Maskey have Northern California roots and a deep background in wine, which all comes across in these gatherings that celebrate NorCal lifestyle and culture.\u003c/p>\n\u003cp>These multi-course affairs include cannabis pairings, Wine Country chefs, live music, education, and access to their Awakening vaporizer pen, which is part of a full line launching soon. Guests practically float when leaving their thoughtful and abundant events. Become a \u003ca href=\"http://tsosonoma.com/become-a-member/\">member\u003c/a> of their TSOCIAL Club (it’s free) to receive event invitations, and be the first to know about their upcoming product launches and subscription box.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/tso.sonoma/\">@tso.sonoma\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Jamie Evans: \u003c/b>\u003ca href=\"https://www.theherbsomm.com\">\u003cb>The Herb Somm\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132758\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/jamie-herb-somm-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The luminous Jamie Evans at her holiday event. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another consummate event host with a background in the wine industry is Jamie Evans, known for her exploration of pairing cannabis terpenes (the aromatic compounds in cannabis and many plants) with wine. At her highly curated \u003ca href=\"https://www.thursdayinfused.com\">Thursday Infused\u003c/a> monthly events, she walks guests through how to assess the nuances of cannabis aromatics with thoughtful food and wine pairings, as well as introducing quality cannabis growers and products, plus local and visiting chefs, all while providing education, discovery, and drawing an engaging crowd. Every detail of her events is so carefully considered, and presented with such gracious hospitality.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130202\" label=\"Read More\"]\u003c/p>\n\u003cp>She’s also a prolific content creator, sending out her Herb Somm newsletter with cannabis product reviews, recipes, and wellness tips, and be sure to follow her at \u003ca href=\"https://www.instagram.com/theherbsomm/\">@theherbsomm\u003c/a>. She’s hard at work on an upcoming book (due to come out this fall via Fair Winds Press, an imprint of Quarto Publishing Group), so she’s paused her events at the moment, but will be back this summer.\u003c/p>\n\u003cp>\u003cb>Yana Gilbuena: \u003c/b>\u003ca href=\"http://saloseries.com\">\u003cb>SALO Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-yana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Yana Gilbuena in her happy place. \u003ccite>(Celeste Noche )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is lucky to have itinerant chef Gilbuena cooling her jets and nesting in the 415 after completing her international Filipino pop-up dinner tour, the SALO Series. She started in Bushwick, and then hosted dinners in our 50 states in 52 weeks, as well as all eight provinces in Canada. She celebrates the cuisine of her native Visayas region in the central Philippines at elaborate kamayan feasts, where guests gather to eat communally with their hands over tables covered with banana leaves, laden with her soulful dishes that integrate local ingredients.\u003c/p>\n\u003cp>Her self-published and fundraised cookbook, \u003ci>No Forks Given\u003c/i>, just came out about her series and experiences cooking across America, with recipes. In SF, she’s collaborating with local cannabis brands and products and serving infused feasts with fellow chefs—get ready for upcoming events to celebrate her book release.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/saloseries/\">@saloseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Monica Lo: \u003c/b>\u003ca href=\"https://www.sousweed.com\">\u003cb>Sous Weed\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132756\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-128x128.jpg 128w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lo of Sous Weed in action mode. \u003ccite>(Sean Amador)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"bayareabites_131261\" label=\"Cannabis Recipes\"]\u003c/p>\n\u003cp>While Lo isn’t hosting 40-person dinners for the public, she does collaborate on intimate and over-the-top feasts with chef friends and co-creators. She’s done a tremendous amount of work to help destigmatize and elevate cannabis cuisine, teaching refined infusing techniques through her recipes created for food lovers. No clichéd munchies with Lo: she’s all about cannabis-infused cooking using the sous vide method (read more on her blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>), and you may have seen her byline on infused \u003ca href=\"https://www.kqed.org/author/monicalo\">recipes\u003c/a> here at Bay Area Bites.\u003c/p>\n\u003cp>She shot and styled the award-winning \u003ca href=\"https://www.heymolo.com/sousvidebook\">\u003ci>Sous Vide at Home\u003c/i>\u003c/a> cookbook with Penguin Random and Nomiku, and just released a sequel, \u003ca href=\"https://www.heymolo.com/svms\">\u003ci>Sous Vide Made Simple\u003c/i>\u003c/a>, in fall 2018. She’s a powerhouse of high-quality content creation and brand development, acting as a creative director, photographer (she contributes images to the groundbreaking \u003ca href=\"http://www.stockpotimages.com/\">Stock Pot Images\u003c/a>), writer, and collaborator.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Follow her prolific work at \u003ca href=\"https://www.instagram.com/sousweed/\">@sousweed\u003c/a> and \u003ca href=\"https://www.instagram.com/lobese/\">@lobese\u003c/a> and see how she smashes the lazy stoner paradigm.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco’s restaurant scene may be dominated by men, but in the cannabis culinary world, women are leading the way. Meet the talented and dynamic women who are creating San Francisco’s canna-culinary culture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Naturally, the busy intersection of San Francisco’s cannabis and culinary worlds is a vibrant one, with a passion for sun-grown cannabis and well-made products matched by our commitment to caring how our food is grown, sourced, and prepared, and the same goes for the wine we’re pairing with our meals (and now we're going full circle with cannabis cultivars as well). They are all agricultural products, after all. Underground cannabis dinner parties are a hot ticket, and we aren’t talking about munchie chow-downs with three-cheese nachos — it’s more like smoked tangerines with albacore crudo, English peas, fennel, crème fraîche, and infused olive oil. Because that’s how we roll here (joints included).\u003c/p>\n\u003cfigure id=\"attachment_132766\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseur-panna-cotta-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon panna cotta with mulled wine and 2mg of non-psychoactive THCA by Coreen Carroll of Cannaisseur Series. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An unexpected development is the large number of women who are leading the local canna-culinary scene, many of them Asian American — a welcome contrast to SF’s primarily white cis male–dominated chef landscape. Some of these canna chefs have culinary training, while others are self-taught, bringing forth the dishes, flavors, and techniques of their family roots and histories, weaving in some local influences and ingredients, all with an elevated touch. We’re also seeing female producers of sophisticated canna-culinary experiences, content creators, and community builders, all contributing their many talents and hustle to a burgeoning scene that is unique to San Francisco and our culture here. \u003c/p>\n\u003cp>Best of all: many of these women collaborate together on their events. Fempire building, fempire rising.\u003c/p>\n\u003cfigure id=\"attachment_132763\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-party-scene-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Meta moments at one of The Herb Somm's Thursday Infused gatherings. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis may be legal in California, and you can get cutting-edge products delivered right to your door, but cannabis culinary events remain underground, hosted in secret locations, private venues, and homes. It’s a bit like the street food and pop-up scene that rocked the SF culinary scene a decade ago, equally renegade and DIY in spirit, fueled by a palpable passion for cooking — and now with the added love for coming together and enjoying delicious food with cannabis.\u003c/p>\n\u003cfigure id=\"attachment_132767\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/herban-tables-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The elegant setting for TSO Sonoma's Herban Romance dinner for Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The demand for these experiences continues to grow, but operating in the shadows has many risks — and it’s also a massive amount of additional work, from the schlepping to staffing to cooking in ad hoc kitchens to lining up sponsors (many hosts try to support female-owned brands). But there’s something very special that happens around the table at these gatherings: community. Connection. Camaraderie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s heady stuff and keeps so many of these event hosts and producers inspired to continue cultivating the magic. Most of these events also give back to the community, dedicating a portion of their precious proceeds to a variety of causes and organizations, from social justice and equity, to supporting women in business, or Oakland's City Slicker Farms.\u003c/p>\n\u003cfigure id=\"attachment_132765\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/wine-weed-TSO-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis flower sensory pairings at TSO Sonoma's Fall Foraged dinner. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to help spearhead legal access to cannabis cuisine, there’s a local group called\u003cb> \u003c/b>\u003ca href=\"https://www.facebook.com/croptokitchencommunity/\">\u003cb>Crop-to-Kitchen\u003c/b>\u003c/a> community (founded by Terrance Alan and Kimberly Belle) made up of chefs, restaurateurs, edibles and beverage makers, and canna industry insiders that meet on a quarterly basis. Belle shares, “The community is working to build pathways to legalize safe, responsibly dosed, on-premise consumption experiences, and to free up edibles manufacturers from current regulatory restrictions that favor shelf-stable food products over healthier, freshly prepared, real foods.”\u003c/p>\n\u003cfigure id=\"attachment_132761\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Crop-to-Kitchen community organizers and speakers at their Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crop-to-Kitchen just launched a sister chapter in Los Angeles, C2KLA, with Rachel Morgan (co-founder of \u003ca href=\"https://www.alteredplatesevents.com\">Altered Plates\u003c/a>, an LA-based culinary cannabis hospitality collective) as lead community organizer. The City of West Hollywood is quite a bit ahead of SF’s canna cuisine scene — Morgan gives us a peek at what’s happening south: “With the recent permitting of [four] onsite consumption lounges in West Hollywood, women are upping the ante on the culinary cannabis game, and are working to open some of the first spaces in the world where people will be able to combine a restaurant dining experience with their love of cannabis. I am very excited to be working on one of these lounges myself, and look forward to seeing the diversity of ways these lounges explore the endless possibilities for culinary cannabis. There is a place for cannabis alongside many classic culinary traditions, and it’s going to be very exciting to see how the community here in Los Angeles creates an entirely new category of dining experiences.”\u003c/p>\n\u003cfigure id=\"attachment_132762\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-demo-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Coreen Carroll and Stephanie Hua doing a recipe demo from their Edibles cookbook at the Crop-to-Kitchen Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan adds: “The importance of having an organization like C2K, which is led by some of the leading minds in the culinary cannabis industry, taking up the charge of working with lawmakers to ensure a path for sensible regulations, [and] will pave the way for a culinary cannabis industry where chefs and restaurants can safely serve food alongside cannabis, create perfectly-dosed gourmet dishes, and open up new avenues for premium edibles that more closely resemble food than candy.”\u003c/p>\n\u003cfigure id=\"attachment_132764\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132764 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-series-PDH-party-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Pot d'Huile's infused olive oil was a popular guest at Yana Gilbuena's Horno Buena kamayan feast. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF has a ways to go before we can plunk down at a cannabis café and order avocado toast with 3mg of cannabis-infused olive oil drizzled over it — with current California Department of Health regulations, we can’t even add CBD oil from hemp — but if you want to see it all happen, now is the time to get involved.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132768\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/bbw-oysters-800x570.jpg\" alt=\"\" width=\"800\" height=\"570\">\u003cfigcaption class=\"wp-caption-text\">Guests could finish freshly shucked oysters with cannabis herb oil at Big Bad Wolf's third anniversary party. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, here are some of the inspiring women to watch who are leading and shaping our local cannabis culinary scene, from chefs to event hosts to content creators — meet the makers of our future canna restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_132770\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-dessert-sous-weed-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dessert at a collaborative Thursday Infused night with Sous Weed . \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Coreen Carroll: \u003c/b>\u003ca href=\"https://cannaisseurseries.com\">\u003cb>The Cannaisseur Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132772\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseurseries_094_rgb_Castro-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Coreen Carroll keeps many things lit at her Cannaisseur Series events. \u003ccite>(Ashleigh Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A trailblazer in SF's cannabis dinner scene, nothing beats the party vibe and lively, diverse crowd of a Cannaisseur Series dinner or brunch. Chef Carroll loves to feed her guests (no one goes home hungry), and with her husband Ryan Bush, they create and plan an entire experience — from the theme (speakeasy? Oktoberfest?) to the arc of cannabis consumption, with thoughtful infused dishes and cannabis pairings, designed to take their guests on an immersive journey (read this Bay Area Bites \u003ca href=\"https://www.kqed.org/bayareabites/124226/underground-cannabis-dinners-are-creating-quite-a-buzz-in-the-bay-area-and-wine-is-no-longer-the-primary-food-pairing\">recap\u003c/a> for a detailed look at one of their past dinners).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their team is additionally offering a variety of educational culinary workshops, from cannabis and cheese pairings, to oysters, or chocolate and wine, plus cooking demos. Carroll is also celebrating the recent launch of \u003ca href=\"http://yayedibles.com\">\u003ci>Edibles: Small Bites for the Modern Cannabis Kitchen\u003c/i>\u003c/a>, a cookbook she co-authored with Stephanie Hua, creator of \u003ca href=\"https://getmellows.com\">Mellows\u003c/a> (gourmet infused marshmallows); they met at the San Francisco Cooking School, and are experienced guides who teach inspiring ways to cook with cannabis.\u003c/p>\n\u003cp>Get on the party train: \u003ca href=\"https://www.instagram.com/cannaisseurseries/\">@cannaisseurseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Haejin Chun: \u003c/b>\u003ca href=\"http://bigbadwolfsf.com\">\u003cb>Big Bad Wolf\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132760\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132760\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/haej-meat-cones-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Big Bad Wolf's Haejin Chun shows her guests she loves them with meat cones. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s how Haej kicked off her third anniversary party for Big Bad Wolf, her pop-up event series: with yuzu-habanero hot sauce and cannabis-infused mignonette over freshly shucked oysters, followed by passed apps of shrimp cocktail with feisty gochujang cocktail sauce, meat cones loaded with salumi from Lucca Ravioli Co., and colorful Bloom Farms vapes on trays. The finale of savory rice porridge was welcomed after the night of revelry.\u003c/p>\n\u003cp>There is an exuberance in Haej’s kitchen and cooking, a celebration of her Korean roots (she’s first generation Korean-American) and her love of community, with added ingredients of hip-hop, feminism, playful swagger, and heart. I love all the personal touches — she really gives so much of herself in every event — all the way to gift bags with little jars of her kimchee and a heartfelt thank you note. She is evolving at the speed of a comet — her sold-out gatherings keep getting dialed up, so jump on tickets as soon as they’re released (next one is March 22, but is a non-consumption dinner).\u003c/p>\n\u003cp>Get a behind-the-scenes look at her thought process at \u003ca href=\"https://www.instagram.com/bigbadwolfsf/\">@bigbadwolfsf\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Allison Kosta and Devika Maskey: \u003c/b>\u003ca href=\"http://tsosonoma.com\">\u003cb>TSO Sonoma\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132759\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/TSO-ladies-herban-romance-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">TSO Sonoma's Allison Kosta and Devika Maskey at their Herban Romance event on Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a truly epicurean experience, it’s tough to top the well-produced and sophisticated events from TSO Sonoma, which celebrate Northern California cuisine, cannabis, wine, wellness, and community in gorgeous settings, from urban wineries to photo studios to stylish Wine Country homes. Both Kosta and Maskey have Northern California roots and a deep background in wine, which all comes across in these gatherings that celebrate NorCal lifestyle and culture.\u003c/p>\n\u003cp>These multi-course affairs include cannabis pairings, Wine Country chefs, live music, education, and access to their Awakening vaporizer pen, which is part of a full line launching soon. Guests practically float when leaving their thoughtful and abundant events. Become a \u003ca href=\"http://tsosonoma.com/become-a-member/\">member\u003c/a> of their TSOCIAL Club (it’s free) to receive event invitations, and be the first to know about their upcoming product launches and subscription box.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/tso.sonoma/\">@tso.sonoma\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Jamie Evans: \u003c/b>\u003ca href=\"https://www.theherbsomm.com\">\u003cb>The Herb Somm\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132758\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/jamie-herb-somm-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The luminous Jamie Evans at her holiday event. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another consummate event host with a background in the wine industry is Jamie Evans, known for her exploration of pairing cannabis terpenes (the aromatic compounds in cannabis and many plants) with wine. At her highly curated \u003ca href=\"https://www.thursdayinfused.com\">Thursday Infused\u003c/a> monthly events, she walks guests through how to assess the nuances of cannabis aromatics with thoughtful food and wine pairings, as well as introducing quality cannabis growers and products, plus local and visiting chefs, all while providing education, discovery, and drawing an engaging crowd. Every detail of her events is so carefully considered, and presented with such gracious hospitality.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She’s also a prolific content creator, sending out her Herb Somm newsletter with cannabis product reviews, recipes, and wellness tips, and be sure to follow her at \u003ca href=\"https://www.instagram.com/theherbsomm/\">@theherbsomm\u003c/a>. She’s hard at work on an upcoming book (due to come out this fall via Fair Winds Press, an imprint of Quarto Publishing Group), so she’s paused her events at the moment, but will be back this summer.\u003c/p>\n\u003cp>\u003cb>Yana Gilbuena: \u003c/b>\u003ca href=\"http://saloseries.com\">\u003cb>SALO Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-yana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Yana Gilbuena in her happy place. \u003ccite>(Celeste Noche )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is lucky to have itinerant chef Gilbuena cooling her jets and nesting in the 415 after completing her international Filipino pop-up dinner tour, the SALO Series. She started in Bushwick, and then hosted dinners in our 50 states in 52 weeks, as well as all eight provinces in Canada. She celebrates the cuisine of her native Visayas region in the central Philippines at elaborate kamayan feasts, where guests gather to eat communally with their hands over tables covered with banana leaves, laden with her soulful dishes that integrate local ingredients.\u003c/p>\n\u003cp>Her self-published and fundraised cookbook, \u003ci>No Forks Given\u003c/i>, just came out about her series and experiences cooking across America, with recipes. In SF, she’s collaborating with local cannabis brands and products and serving infused feasts with fellow chefs—get ready for upcoming events to celebrate her book release.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/saloseries/\">@saloseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Monica Lo: \u003c/b>\u003ca href=\"https://www.sousweed.com\">\u003cb>Sous Weed\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132756\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-128x128.jpg 128w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lo of Sous Weed in action mode. \u003ccite>(Sean Amador)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Lo isn’t hosting 40-person dinners for the public, she does collaborate on intimate and over-the-top feasts with chef friends and co-creators. She’s done a tremendous amount of work to help destigmatize and elevate cannabis cuisine, teaching refined infusing techniques through her recipes created for food lovers. No clichéd munchies with Lo: she’s all about cannabis-infused cooking using the sous vide method (read more on her blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>), and you may have seen her byline on infused \u003ca href=\"https://www.kqed.org/author/monicalo\">recipes\u003c/a> here at Bay Area Bites.\u003c/p>\n\u003cp>She shot and styled the award-winning \u003ca href=\"https://www.heymolo.com/sousvidebook\">\u003ci>Sous Vide at Home\u003c/i>\u003c/a> cookbook with Penguin Random and Nomiku, and just released a sequel, \u003ca href=\"https://www.heymolo.com/svms\">\u003ci>Sous Vide Made Simple\u003c/i>\u003c/a>, in fall 2018. She’s a powerhouse of high-quality content creation and brand development, acting as a creative director, photographer (she contributes images to the groundbreaking \u003ca href=\"http://www.stockpotimages.com/\">Stock Pot Images\u003c/a>), writer, and collaborator.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Follow her prolific work at \u003ca href=\"https://www.instagram.com/sousweed/\">@sousweed\u003c/a> and \u003ca href=\"https://www.instagram.com/lobese/\">@lobese\u003c/a> and see how she smashes the lazy stoner paradigm.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Soleil Ho and Others Lead San Francisco Cooking School's Food Media Lab",
"title": "Soleil Ho and Others Lead San Francisco Cooking School's Food Media Lab",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\"I know from my own experience, being hungry to write about food but clueless on where to start, that you need mentors and coaches willing to share what they know. It's easier to tell original stories in food, in whatever medium, when you feel part of a creative community engaged in the same work,\" explains John Birdsall, one of the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab\u003c/a> event chairs.\u003c/p>\n\u003cp>To open up the conversation and educate both those already in the industry and those who aspire to join it, the \u003ca href=\"https://www.sfcooking.com/\">San Francisco Cooking School\u003c/a> (SFCS) is launching their first ever annual Food Media Lab from \u003cb>June 17th-19th\u003c/b>. The goal of this three-day workshop will be to \"educate, inspire, and grow the industry's next generation of food media professionals,\" and attendees will learn things like pitching a story, how to plan a podcast, navigating a contract and more.\u003c/p>\n\u003cp>SFCS founder and director Jodi Liano explains, \"Food media has exploded nationally in recent years with a stronger emphasis on diversity, personal narratives, politics, and progressive social movements. We are excited to host this event and bring together both aspiring and seasoned media professionals to learn from one another, openly discuss the media landscape, and explore the art of storytelling.\"\u003c/p>\n\u003cp>That's why \"The Stories You Tell\" is the common theme for this community workshop, and attendees will hopefully leave feeling inspired and armed with the knowledge and tools needed to bring their stories to life. Along with opportunities to rub shoulders with some of the brightest minds in the food world today, attendees can expect plenty of content to take home and interactive sessions around different aspects of food media: writing about food (cookbooks, memoirs, personal essays, blogging, and exploration of food culture), visual/audio media (photography, videos, and podcasting) and building your audience via social media.\u003c/p>\n\u003cfigure id=\"attachment_132811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg\" alt=\"Andrea Nguyen, Jodi Liano, John Birdsall (left to right)\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, Jodi Liano, John Birdsall (left to right) \u003ccite>(Aubrie Pick and SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And who will you meet and learn from at the Food Media Lab? Leading the charge with Liano are event chairs and award-winning authors, \u003ca href=\"https://johnwbirdsall.tumblr.com/\">John Birdsall\u003c/a> (Two-time James Beard Award-winning Writer) and \u003ca href=\"https://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> (James Beard Cookbook Award Winner). Some of the biggest names in the food industry will also be in attendance like \u003ca href=\"https://www.tejalrao.com/\">Tejal Rao\u003c/a> (California Restaurant Critic of \u003ci>The New York Times\u003c/i>), \u003ca href=\"https://soleilho.com/\">Soleil Ho\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> Restaurant Critic; Host of podcast, \u003ci>The Racist Sandwich\u003c/i>), \u003ca href=\"https://twitter.com/chrisyingz?lang=en\">Chris Ying\u003c/a> (former Editor in Chief of \u003ci>Lucky Peach\u003c/i>), \u003ca href=\"http://www.abrowntable.com/\">Nik Sharma\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> \"A Brown Kitchen\" columnist and author of \u003ci>Season\u003c/i>), \u003ca href=\"https://www.ericwolfinger.com/\">Eric Wolfinger\u003c/a> (food photographer and videographer), \u003ca href=\"http://toqueland.com/andrew-friedman/\">Andrew Friedman\u003c/a> (Host of \u003ci>Andrew Talks to Chefs\u003c/i>), and many more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make sure attendees will get the most out of the experience being held at SFCS, only 50 spots are available! Because it's such a small group, participants will be able to (and are encouraged to) ask questions at all the workshops and interactive sessions. There will also be a Happy Hour on the first day after all the workshops and a daily one-hour lunch break (food provided) where both speakers and participants can mix and mingle.\u003c/p>\n\u003cfigure id=\"attachment_132775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/SFCS-exterior_Courtesy-of-SFCS-e1551719255524.jpg\" alt=\"The Food Media Lab will take place at the San Francisco Cooking School.\" width=\"1920\" height=\"1275\">\u003cfigcaption class=\"wp-caption-text\">The Food Media Lab will take place at the San Francisco Cooking School. \u003ccite>(SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The opportunity for attendees to network with each other and with guest speakers is also one of the biggest benefits that the Food Media Lab provides. \"Many people want to impact the food media landscape yet the paths to do so aren't evident. The Lab brings those people together with seasoned professionals whom we've identified as thoughtful leaders and generous teachers. The synergy will be amazing. There's nothing like this — yet,\" says Nguyen, one of the event chairs. And, hopefully, this workshop series will bring new blood into the food media industry to continue the trend we're seeing of more diverse voices, perspectives and stories around food.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending?\u003c/strong> Tickets for the Food Media Lab are available on \u003ca href=\"https://www.thefoodmedialab.com/\">their website\u003c/a> and are \u003cb>$995 each\u003c/b> — there will not be tickets available for individual days.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending but unable to afford the cost of the ticket?\u003c/strong> Thanks to donations from sponsors like Ernest Vineyards, Fort Point Beer Company, Hint Water, Jane the Bakery, Kasa Indian, Proposition Chicken, and Souvla, some scholarships will be available for attendees (find more information on the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab site\u003c/a>).\u003c/p>\n\u003cp>The full lineup for each day is listed below but could change as we get closer to the event date.\u003c/p>\n\u003cp>\u003cb>San Francisco Cooking School\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/z5Uj2HmuVKP2\">690 Van Ness Ave\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94102\u003c/p>\n\u003cp>\u003cb>Food Media Lab\u003c/b>\u003cbr>\n\u003ca href=\"https://www.thefoodmedialab.com/\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/foodmedialab/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/foodmedialab/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/foodmedialab\">Twitter\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>\u003ca href=\"https://www.thefoodmedialab.com/\">Buy tickets here\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cb>June 17: Books and Feature Writing - Confidence, Perseverance, and Your Point of View \u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Chris Ying\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Why Owning Your POV Matters\u003c/em> - John Birdsall\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating the Proposal and Contract\u003c/em> - Lorena Jones & Danielle Svetcov\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Craft a Feature Story Pitch + \"Pitch It\" Activity\u003c/em> - Emma Christensen & Rachel Levin with John Birdsall & Andrea Nguyen\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>June 18: Photography and Podcasting - Bringing your stories to life through images and sounds\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Eric Wolfinger\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Photography with a Purpose\u003c/em> - Nik Sharma\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Podcasting Workflow\u003c/em> - Andrew Friedman\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Market and Promote Your Podcast\u003c/em> - Soleil Ho & Brian Hogan Stewart\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>\"Let's Do a Podcast\" Activity\u003c/em> - Andrew Friedman, Soleil Ho, & Brian Hogan Stewart\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>June 19: Building Your Unique Tribe - Why a Platform Matters\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Tejal Rao\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Crafting a Public Voice\u003c/em> - Amanda Haas\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating Different Networks and Technologies\u003c/em> - Bruce Cole\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>Sponsored and Branded Content - Does it Help or Hurt + \"Create a Branded Partnership Plan\" Activity\u003c/em> - Phyllis Grant, Amy Guittard, and Irvin Lin\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "With an all-star lineup, the San Francisco Cooking School's Food Media Lab intends to connect, inspire and educate food media professionals at all levels.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"I know from my own experience, being hungry to write about food but clueless on where to start, that you need mentors and coaches willing to share what they know. It's easier to tell original stories in food, in whatever medium, when you feel part of a creative community engaged in the same work,\" explains John Birdsall, one of the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab\u003c/a> event chairs.\u003c/p>\n\u003cp>To open up the conversation and educate both those already in the industry and those who aspire to join it, the \u003ca href=\"https://www.sfcooking.com/\">San Francisco Cooking School\u003c/a> (SFCS) is launching their first ever annual Food Media Lab from \u003cb>June 17th-19th\u003c/b>. The goal of this three-day workshop will be to \"educate, inspire, and grow the industry's next generation of food media professionals,\" and attendees will learn things like pitching a story, how to plan a podcast, navigating a contract and more.\u003c/p>\n\u003cp>SFCS founder and director Jodi Liano explains, \"Food media has exploded nationally in recent years with a stronger emphasis on diversity, personal narratives, politics, and progressive social movements. We are excited to host this event and bring together both aspiring and seasoned media professionals to learn from one another, openly discuss the media landscape, and explore the art of storytelling.\"\u003c/p>\n\u003cp>That's why \"The Stories You Tell\" is the common theme for this community workshop, and attendees will hopefully leave feeling inspired and armed with the knowledge and tools needed to bring their stories to life. Along with opportunities to rub shoulders with some of the brightest minds in the food world today, attendees can expect plenty of content to take home and interactive sessions around different aspects of food media: writing about food (cookbooks, memoirs, personal essays, blogging, and exploration of food culture), visual/audio media (photography, videos, and podcasting) and building your audience via social media.\u003c/p>\n\u003cfigure id=\"attachment_132811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg\" alt=\"Andrea Nguyen, Jodi Liano, John Birdsall (left to right)\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, Jodi Liano, John Birdsall (left to right) \u003ccite>(Aubrie Pick and SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And who will you meet and learn from at the Food Media Lab? Leading the charge with Liano are event chairs and award-winning authors, \u003ca href=\"https://johnwbirdsall.tumblr.com/\">John Birdsall\u003c/a> (Two-time James Beard Award-winning Writer) and \u003ca href=\"https://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> (James Beard Cookbook Award Winner). Some of the biggest names in the food industry will also be in attendance like \u003ca href=\"https://www.tejalrao.com/\">Tejal Rao\u003c/a> (California Restaurant Critic of \u003ci>The New York Times\u003c/i>), \u003ca href=\"https://soleilho.com/\">Soleil Ho\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> Restaurant Critic; Host of podcast, \u003ci>The Racist Sandwich\u003c/i>), \u003ca href=\"https://twitter.com/chrisyingz?lang=en\">Chris Ying\u003c/a> (former Editor in Chief of \u003ci>Lucky Peach\u003c/i>), \u003ca href=\"http://www.abrowntable.com/\">Nik Sharma\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> \"A Brown Kitchen\" columnist and author of \u003ci>Season\u003c/i>), \u003ca href=\"https://www.ericwolfinger.com/\">Eric Wolfinger\u003c/a> (food photographer and videographer), \u003ca href=\"http://toqueland.com/andrew-friedman/\">Andrew Friedman\u003c/a> (Host of \u003ci>Andrew Talks to Chefs\u003c/i>), and many more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make sure attendees will get the most out of the experience being held at SFCS, only 50 spots are available! Because it's such a small group, participants will be able to (and are encouraged to) ask questions at all the workshops and interactive sessions. There will also be a Happy Hour on the first day after all the workshops and a daily one-hour lunch break (food provided) where both speakers and participants can mix and mingle.\u003c/p>\n\u003cfigure id=\"attachment_132775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/SFCS-exterior_Courtesy-of-SFCS-e1551719255524.jpg\" alt=\"The Food Media Lab will take place at the San Francisco Cooking School.\" width=\"1920\" height=\"1275\">\u003cfigcaption class=\"wp-caption-text\">The Food Media Lab will take place at the San Francisco Cooking School. \u003ccite>(SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The opportunity for attendees to network with each other and with guest speakers is also one of the biggest benefits that the Food Media Lab provides. \"Many people want to impact the food media landscape yet the paths to do so aren't evident. The Lab brings those people together with seasoned professionals whom we've identified as thoughtful leaders and generous teachers. The synergy will be amazing. There's nothing like this — yet,\" says Nguyen, one of the event chairs. And, hopefully, this workshop series will bring new blood into the food media industry to continue the trend we're seeing of more diverse voices, perspectives and stories around food.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending?\u003c/strong> Tickets for the Food Media Lab are available on \u003ca href=\"https://www.thefoodmedialab.com/\">their website\u003c/a> and are \u003cb>$995 each\u003c/b> — there will not be tickets available for individual days.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending but unable to afford the cost of the ticket?\u003c/strong> Thanks to donations from sponsors like Ernest Vineyards, Fort Point Beer Company, Hint Water, Jane the Bakery, Kasa Indian, Proposition Chicken, and Souvla, some scholarships will be available for attendees (find more information on the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab site\u003c/a>).\u003c/p>\n\u003cp>The full lineup for each day is listed below but could change as we get closer to the event date.\u003c/p>\n\u003cp>\u003cb>San Francisco Cooking School\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/z5Uj2HmuVKP2\">690 Van Ness Ave\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94102\u003c/p>\n\u003cp>\u003cb>Food Media Lab\u003c/b>\u003cbr>\n\u003ca href=\"https://www.thefoodmedialab.com/\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/foodmedialab/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/foodmedialab/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/foodmedialab\">Twitter\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>\u003ca href=\"https://www.thefoodmedialab.com/\">Buy tickets here\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cb>June 17: Books and Feature Writing - Confidence, Perseverance, and Your Point of View \u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Chris Ying\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Why Owning Your POV Matters\u003c/em> - John Birdsall\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating the Proposal and Contract\u003c/em> - Lorena Jones & Danielle Svetcov\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Craft a Feature Story Pitch + \"Pitch It\" Activity\u003c/em> - Emma Christensen & Rachel Levin with John Birdsall & Andrea Nguyen\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>June 18: Photography and Podcasting - Bringing your stories to life through images and sounds\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Eric Wolfinger\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Photography with a Purpose\u003c/em> - Nik Sharma\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Podcasting Workflow\u003c/em> - Andrew Friedman\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Market and Promote Your Podcast\u003c/em> - Soleil Ho & Brian Hogan Stewart\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>\"Let's Do a Podcast\" Activity\u003c/em> - Andrew Friedman, Soleil Ho, & Brian Hogan Stewart\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>June 19: Building Your Unique Tribe - Why a Platform Matters\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Tejal Rao\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Crafting a Public Voice\u003c/em> - Amanda Haas\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating Different Networks and Technologies\u003c/em> - Bruce Cole\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>Sponsored and Branded Content - Does it Help or Hurt + \"Create a Branded Partnership Plan\" Activity\u003c/em> - Phyllis Grant, Amy Guittard, and Irvin Lin\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Stellar Sandwiches, Mardi Gras Parties, Tony’s Seafood",
"title": "Table Talk: Stellar Sandwiches, Mardi Gras Parties, Tony’s Seafood",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Whether you’re a pastrami fanatic or eat vegetarian, Turner’s Kitchen has some fantastic sandwiches, plus two places for Mardi Gras parties, and start planning a field trip to Marshall for the reopening of Tony’s Seafood from Hog Island Oyster Co.\u003c/p>\n\u003ch2>Visit Turner’s Kitchen for Some of the City’s Most Lovingly Prepared Sandwiches\u003c/h2>\n\u003cp>\u003ca href=\"http://www.turnerskitchensf.com\">Turner’s Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"http://3505%2017th%20St%20B,%20San%20Francisco,%20CA%2094110\">3505 B 17th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 10:30am–4pm\u003c/p>\n\u003cfigure id=\"attachment_132662\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132662\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wall-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">With one look at the wall, you can see owner Ken Turner has a thing for vegetables and produce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a definite art to making a good sandwich, and then there’s a certain level of creativity and skill needed to make a truly great sandwich, plus quality ingredients. At \u003ca href=\"http://www.turnerskitchensf.com\">\u003cb>Turner’s Kitchen\u003c/b>\u003c/a> in the Mission, owner Ken Turner has got it all going on. He took over the former Clare’s Deli and opened Turner’s in its place in 2016, keeping Clare’s beloved French Dip on the menu (and fortunately keeping Bryce and Javier in the kitchen!). But the rest of the ever-evolving menu reveals his culinary background (he cooked at Zuni for seven years) and a love of seasonal vegetables, trips to the farmers’ market, making housemade sauces, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>If you follow \u003ca href=\"https://www.instagram.com/turnerskitchensf/\">@turnerskitchensf\u003c/a> on Instagram, you’ll constantly see some of the most delicious-looking (and sounding) combinations he makes for the daily specials, like roasted eggplant, melted Fontina cheese, red sauce, and basil pesto on a toasted ciabatta roll. Or you get some storytelling: “Sandwich special inspired by singing karaoke in Korea Town and eating pierogi at Veselka around 3am in NY. Roast turkey, Munster cheese, wild arugula, house apple sauce (four types of apples, lots of butter, a little cinnamon, cider vinegar), sour cream, roasted garlic and fresh dill on sliced sourdough.” He even suggests chip and drink pairings in his posts.\u003c/p>\n\u003cfigure id=\"attachment_132660\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-sandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Liberty Bell special, a California spin on a Philly cheesesteak. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turner’s is known for their hot pastrami specials: the one pictured here was inspired by Philadelphia cheesesteak sandwiches, but with a little California influence: hot pastrami, melted Havarti (Swiss pictured here), roasted Brussels sprouts (in pastrami fat), sautéed sweet peppers, and lots of caramelized onions. I got there too late in the afternoon to have it on Dutch crunch, but my French roll from Panorama was fresh and held it all together. What a sandwich for $12.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-132661\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wrap-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">They may adore pastrami at Turner’s, but they also love their daily vegetarian wrap specials, which show a lot of love and care. From a meatless Monday–inspired Indian wrap, to this one: quinoa, roasted sweet potato purée, sautéed sweet peppers, roasted cauliflower, arugula, Gorgonzola, and house buffalo sauce in a spinach wrap — nope, vegetarians, vegans, and healthy eaters do not miss out here. I loved my Dorothy Gene special: avocado, fresh ricotta, roasted sweet potato purée, arugula, poblano peppers, sunflower seeds, fresh lime, and olive oil in a spinach wrap ($10). I just threw in a little piri-piri sauce at home to spike it up, because that’s how I roll. They also do some great soups, and there is always one that is vegetarian.\u003c/p>\n\u003cp>Winners on their daily menu include the Mission Fig (applewood smoked ham, roast turkey, melted Swiss, arugula, cucumber, and fig-caramelized onion jam on sliced sourdough) and their Gobbler, which comes with smoked turkey, cranberry sauce, mustard-sage stuffing, and melted Brie. $12 for some mighty stellar sandwiches.\u003c/p>\n\u003cp>A couple things to note: there are a few tables and counters (it’s a tiny spot), but you can always eat your sandwich in the 500 Club next door (and they’ll even deliver it to your bar stool!). Turner’s also just switched over to credit cards only, but you can buy a gift card for $20.\u003c/p>\n\u003ch2>Two Mardi Gras Parties Where the Good Times Will Definitely Roll (and Are Unlimited)\u003c/h2>\n\u003cp>\u003ca href=\"https://albarays.com/\">Alba Ray's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u4KfLRMA6Hq\">2293 Mission St, San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\n6pm–11pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fat-tuesday-at-alba-rays-tickets-56765335647\">Tickets\u003c/a>: $85\u003c/p>\n\u003cp>\u003ca href=\"https://albarays.com/bottomless-brunch\">Brunch\u003c/a> Sat–Sun; seatings 10am–2:30pm\u003c/p>\n\u003cfigure id=\"attachment_132663\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Fat-Tuesday_credit-Charlene-Fernandez-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Alba Ray's will be celebrating Mardi Gras at brunch for the entire month of March. \u003ccite>(Charlene Fernandez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco may be far from New Orleans, but our love of good food and parties means we don’t like to miss out on any Mardi Gras festivities. This year, \u003ca href=\"https://albarays.com/\">\u003cb>Alba Ray's\u003c/b>\u003c/a> in the Mission is celebrating with a Mardi Gras party, and a monthlong bottomless brunch! Their \u003cb>Fat Tuesday Blowout \u003c/b>will have them turning their dining room into Frenchmen Street, with a live band bumpin' all night and unlimited food, starting with passed hors-d’oeuvres, and then there will be many food stations serving New Orleans favorites, like boudin balls, crawfish boil, jambalaya, fried chicken, beignets, and king cupcakes (and more!). The party runs 6pm–11pm, and your ticket also includes two drink tickets. Let the good times roll!\u003c/p>\n\u003cp>Just in case you don’t want the party to stop, every weekend in March, Alba Ray’s will be hosting a \u003ca href=\"https://albarays.com/bottomless-brunch\">\u003cb>Mardi Gras Bottomless Brunch\u003c/b>\u003c/a>, with unlimited food and booze and a live band! You can feast on boudin Benedict, biscuits and gravy, soufflé pancake, and more, plus rosé, frozen Irish coffee, mimosas, and more, just $42 with a 90-minute limit.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Town Hall\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6fDwuehYcQ52\">342 Howard St., San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\nBegins at 6pm.\u003cbr>\n\u003ca href=\"https://townhallsf.com/mardi-gras\">Info/tickets\u003c/a>: $85 + tax/advance; $110/door\u003c/p>\n\u003cfigure id=\"attachment_132664\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132664\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/townhall_0906-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Full glasses, full bellies at Town Hall's annual Mardi Gras bash. \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://townhallsf.com/\">\u003cb>Town Hall\u003c/b>\u003c/a> is celebrating its fifteenth anniversary this year, so you can expect their annual \u003ca href=\"https://townhallsf.com/mardi-gras\">Mardi Gras celebration\u003c/a> is going to be quite the extravaganza (although it always is!). It’s a night of unlimited fun from owners Mitchell and Steven Rosenthal, who really love to host a big party (it runs late). The unlimited food and drink includes Louisiana-style Hurricanes, Abita beer, Leblon caipirinhas, red and white wine, and all-you-can-eat Southern specialties such as a raw bar (uh huh!), fried chicken, jambalaya, gumbo, their famed St. Louis ribs, a crawfish boil, andouille sausage, shrimp 'n grits, buttermilk biscuits, corn bread, and king cake.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There will be live music by The Joe Cohen Show, featuring Wil Blades, and wait until you see the samba dancers (Amor do Samba), plus there are beads, masks, feather boas, and face painting to help get you into the NOLA spirit.\u003c/p>\n\u003ch2>Hog Island Oyster Co. Unveils the Renovated Tony’s Seafood in Marshall\u003c/h2>\n\u003cp>\u003ca href=\"http://tonysseafoodrestaurant.com\">Tony’s Seafood\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cLZnH2UwVfu\">18863 CA-1, Marshall\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132666\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0118-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Historic Tony's Seafood is reopening after a renovation. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster fans love heading up to \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> on Tomales Bay in Marshall year-round, and about a mile south, the old school \u003ca href=\"http://tonysseafoodrestaurant.com\">\u003cb>Tony’s Seafood\u003c/b>\u003c/a>\u003cb> \u003c/b>has been another favorite for decades, which dates back to 1948! It was originally established by Anton “Tony\" Konatich, a Croatian fisherman hailing from the Isle of Iz, and three generations of the Konatich family ran this seafood joint for 70 years. In 2017, the family reached out to Hog Island co-founders, John Finger and Terry Sawyer, to see if they wanted to buy this venerable family business, and now after months of restoration, the Hog Island team is excited to reopen Tony’s on March 1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132668\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0163-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">You'll enjoy the freshest seafood at Tony's Seafood. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helming the kitchen is chef Matt Shapiro (Marlow & Sons, Wise Sons, Walzwerk, Schmidt’s, Hog Island), also a fisherman and forager, who has been with Hog Island Oyster Co. since 2014. His menu will include classics like fish and chips (AK True Cod), an oyster po’ boy, a Northern California Dungeness crab roll (in season), oysters on the half-shell and barbecued, a crudo, linguine with clams, and a daily “heads and tails” dish, a catch of the day, and some landlubber dishes like a Stemple Creek hamburger with tartar sauce.\u003c/p>\n\u003cfigure id=\"attachment_132667\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132667\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0150-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">Tony's has always had a fantastic view of Tomales Bay. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 96-seat restaurant has a stunning view of Tomales Bay, with a smaller outdoor waterside patio for alfresco dining, plus a waterside dining room is available for private parties (up to 30 guests). Tony’s will continue to be a local hangout and community gathering place, and there will be a Locals’ Night on Fridays, featuring live music and off-menu specials. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>After they open, winter hours will be Friday–Sunday 11:30am–8pm, along with a series of ticketed dinner events planned for Thursday nights. Spring opening hours will expand to Thursday through Monday 11:30am–8pm in April. Spring can’t get here fast enough.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you’re a pastrami fanatic or eat vegetarian, Turner’s Kitchen has some fantastic sandwiches, plus two places for Mardi Gras parties, and start planning a field trip to Marshall for the reopening of Tony’s Seafood from Hog Island Oyster Co.\u003c/p>\n\u003ch2>Visit Turner’s Kitchen for Some of the City’s Most Lovingly Prepared Sandwiches\u003c/h2>\n\u003cp>\u003ca href=\"http://www.turnerskitchensf.com\">Turner’s Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"http://3505%2017th%20St%20B,%20San%20Francisco,%20CA%2094110\">3505 B 17th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 10:30am–4pm\u003c/p>\n\u003cfigure id=\"attachment_132662\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132662\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wall-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">With one look at the wall, you can see owner Ken Turner has a thing for vegetables and produce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a definite art to making a good sandwich, and then there’s a certain level of creativity and skill needed to make a truly great sandwich, plus quality ingredients. At \u003ca href=\"http://www.turnerskitchensf.com\">\u003cb>Turner’s Kitchen\u003c/b>\u003c/a> in the Mission, owner Ken Turner has got it all going on. He took over the former Clare’s Deli and opened Turner’s in its place in 2016, keeping Clare’s beloved French Dip on the menu (and fortunately keeping Bryce and Javier in the kitchen!). But the rest of the ever-evolving menu reveals his culinary background (he cooked at Zuni for seven years) and a love of seasonal vegetables, trips to the farmers’ market, making housemade sauces, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>If you follow \u003ca href=\"https://www.instagram.com/turnerskitchensf/\">@turnerskitchensf\u003c/a> on Instagram, you’ll constantly see some of the most delicious-looking (and sounding) combinations he makes for the daily specials, like roasted eggplant, melted Fontina cheese, red sauce, and basil pesto on a toasted ciabatta roll. Or you get some storytelling: “Sandwich special inspired by singing karaoke in Korea Town and eating pierogi at Veselka around 3am in NY. Roast turkey, Munster cheese, wild arugula, house apple sauce (four types of apples, lots of butter, a little cinnamon, cider vinegar), sour cream, roasted garlic and fresh dill on sliced sourdough.” He even suggests chip and drink pairings in his posts.\u003c/p>\n\u003cfigure id=\"attachment_132660\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-sandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Liberty Bell special, a California spin on a Philly cheesesteak. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turner’s is known for their hot pastrami specials: the one pictured here was inspired by Philadelphia cheesesteak sandwiches, but with a little California influence: hot pastrami, melted Havarti (Swiss pictured here), roasted Brussels sprouts (in pastrami fat), sautéed sweet peppers, and lots of caramelized onions. I got there too late in the afternoon to have it on Dutch crunch, but my French roll from Panorama was fresh and held it all together. What a sandwich for $12.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-132661\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wrap-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">They may adore pastrami at Turner’s, but they also love their daily vegetarian wrap specials, which show a lot of love and care. From a meatless Monday–inspired Indian wrap, to this one: quinoa, roasted sweet potato purée, sautéed sweet peppers, roasted cauliflower, arugula, Gorgonzola, and house buffalo sauce in a spinach wrap — nope, vegetarians, vegans, and healthy eaters do not miss out here. I loved my Dorothy Gene special: avocado, fresh ricotta, roasted sweet potato purée, arugula, poblano peppers, sunflower seeds, fresh lime, and olive oil in a spinach wrap ($10). I just threw in a little piri-piri sauce at home to spike it up, because that’s how I roll. They also do some great soups, and there is always one that is vegetarian.\u003c/p>\n\u003cp>Winners on their daily menu include the Mission Fig (applewood smoked ham, roast turkey, melted Swiss, arugula, cucumber, and fig-caramelized onion jam on sliced sourdough) and their Gobbler, which comes with smoked turkey, cranberry sauce, mustard-sage stuffing, and melted Brie. $12 for some mighty stellar sandwiches.\u003c/p>\n\u003cp>A couple things to note: there are a few tables and counters (it’s a tiny spot), but you can always eat your sandwich in the 500 Club next door (and they’ll even deliver it to your bar stool!). Turner’s also just switched over to credit cards only, but you can buy a gift card for $20.\u003c/p>\n\u003ch2>Two Mardi Gras Parties Where the Good Times Will Definitely Roll (and Are Unlimited)\u003c/h2>\n\u003cp>\u003ca href=\"https://albarays.com/\">Alba Ray's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u4KfLRMA6Hq\">2293 Mission St, San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\n6pm–11pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fat-tuesday-at-alba-rays-tickets-56765335647\">Tickets\u003c/a>: $85\u003c/p>\n\u003cp>\u003ca href=\"https://albarays.com/bottomless-brunch\">Brunch\u003c/a> Sat–Sun; seatings 10am–2:30pm\u003c/p>\n\u003cfigure id=\"attachment_132663\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Fat-Tuesday_credit-Charlene-Fernandez-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Alba Ray's will be celebrating Mardi Gras at brunch for the entire month of March. \u003ccite>(Charlene Fernandez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco may be far from New Orleans, but our love of good food and parties means we don’t like to miss out on any Mardi Gras festivities. This year, \u003ca href=\"https://albarays.com/\">\u003cb>Alba Ray's\u003c/b>\u003c/a> in the Mission is celebrating with a Mardi Gras party, and a monthlong bottomless brunch! Their \u003cb>Fat Tuesday Blowout \u003c/b>will have them turning their dining room into Frenchmen Street, with a live band bumpin' all night and unlimited food, starting with passed hors-d’oeuvres, and then there will be many food stations serving New Orleans favorites, like boudin balls, crawfish boil, jambalaya, fried chicken, beignets, and king cupcakes (and more!). The party runs 6pm–11pm, and your ticket also includes two drink tickets. Let the good times roll!\u003c/p>\n\u003cp>Just in case you don’t want the party to stop, every weekend in March, Alba Ray’s will be hosting a \u003ca href=\"https://albarays.com/bottomless-brunch\">\u003cb>Mardi Gras Bottomless Brunch\u003c/b>\u003c/a>, with unlimited food and booze and a live band! You can feast on boudin Benedict, biscuits and gravy, soufflé pancake, and more, plus rosé, frozen Irish coffee, mimosas, and more, just $42 with a 90-minute limit.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Town Hall\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6fDwuehYcQ52\">342 Howard St., San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\nBegins at 6pm.\u003cbr>\n\u003ca href=\"https://townhallsf.com/mardi-gras\">Info/tickets\u003c/a>: $85 + tax/advance; $110/door\u003c/p>\n\u003cfigure id=\"attachment_132664\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132664\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/townhall_0906-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Full glasses, full bellies at Town Hall's annual Mardi Gras bash. \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://townhallsf.com/\">\u003cb>Town Hall\u003c/b>\u003c/a> is celebrating its fifteenth anniversary this year, so you can expect their annual \u003ca href=\"https://townhallsf.com/mardi-gras\">Mardi Gras celebration\u003c/a> is going to be quite the extravaganza (although it always is!). It’s a night of unlimited fun from owners Mitchell and Steven Rosenthal, who really love to host a big party (it runs late). The unlimited food and drink includes Louisiana-style Hurricanes, Abita beer, Leblon caipirinhas, red and white wine, and all-you-can-eat Southern specialties such as a raw bar (uh huh!), fried chicken, jambalaya, gumbo, their famed St. Louis ribs, a crawfish boil, andouille sausage, shrimp 'n grits, buttermilk biscuits, corn bread, and king cake.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There will be live music by The Joe Cohen Show, featuring Wil Blades, and wait until you see the samba dancers (Amor do Samba), plus there are beads, masks, feather boas, and face painting to help get you into the NOLA spirit.\u003c/p>\n\u003ch2>Hog Island Oyster Co. Unveils the Renovated Tony’s Seafood in Marshall\u003c/h2>\n\u003cp>\u003ca href=\"http://tonysseafoodrestaurant.com\">Tony’s Seafood\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cLZnH2UwVfu\">18863 CA-1, Marshall\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132666\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0118-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Historic Tony's Seafood is reopening after a renovation. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster fans love heading up to \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> on Tomales Bay in Marshall year-round, and about a mile south, the old school \u003ca href=\"http://tonysseafoodrestaurant.com\">\u003cb>Tony’s Seafood\u003c/b>\u003c/a>\u003cb> \u003c/b>has been another favorite for decades, which dates back to 1948! It was originally established by Anton “Tony\" Konatich, a Croatian fisherman hailing from the Isle of Iz, and three generations of the Konatich family ran this seafood joint for 70 years. In 2017, the family reached out to Hog Island co-founders, John Finger and Terry Sawyer, to see if they wanted to buy this venerable family business, and now after months of restoration, the Hog Island team is excited to reopen Tony’s on March 1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132668\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0163-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">You'll enjoy the freshest seafood at Tony's Seafood. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helming the kitchen is chef Matt Shapiro (Marlow & Sons, Wise Sons, Walzwerk, Schmidt’s, Hog Island), also a fisherman and forager, who has been with Hog Island Oyster Co. since 2014. His menu will include classics like fish and chips (AK True Cod), an oyster po’ boy, a Northern California Dungeness crab roll (in season), oysters on the half-shell and barbecued, a crudo, linguine with clams, and a daily “heads and tails” dish, a catch of the day, and some landlubber dishes like a Stemple Creek hamburger with tartar sauce.\u003c/p>\n\u003cfigure id=\"attachment_132667\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132667\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0150-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">Tony's has always had a fantastic view of Tomales Bay. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 96-seat restaurant has a stunning view of Tomales Bay, with a smaller outdoor waterside patio for alfresco dining, plus a waterside dining room is available for private parties (up to 30 guests). Tony’s will continue to be a local hangout and community gathering place, and there will be a Locals’ Night on Fridays, featuring live music and off-menu specials. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>After they open, winter hours will be Friday–Sunday 11:30am–8pm, along with a series of ticketed dinner events planned for Thursday nights. Spring opening hours will expand to Thursday through Monday 11:30am–8pm in April. Spring can’t get here fast enough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Al Pastor Perfection, Homey Arabic and Ethiopian, Burger Love",
"title": "Table Talk: Al Pastor Perfection, Homey Arabic and Ethiopian, Burger Love",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Track down this al pastor dish for Sunday brunch, enjoy Arabic or Ethiopian home cooking (and hospitality), a new monthly guest chef burger special, and an annual artisan cheese festival you won’t want to miss.\u003c/p>\n\u003ch2>Don't Miss Tank18's Incredible Al Pastor Dish at Sunday Brunch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tank18.com\">Tank18 Restaurant & Urban Winery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Z1f64LTzgJ72\">1345 Howard St., San Francisco\u003c/a>\u003cbr>\nSunday brunch 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_132449\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132449\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-shakshuka-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shakshuka with nopales at Tank18's Sunday brunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brunch is very popular in SF, but sometimes it can be tooooo popular — it can be as tough to find a table for a group of friends as a Friday night table at primetime. But at \u003ca href=\"https://www.tank18.com\">\u003cb>Tank18\u003c/b>\u003c/a> in SoMa, they have a spacious dining room, one that features just as many tables for large groups as two- and four-tops, maybe more. You may know Tank18 as a winery, but they actually have a full bar, on full display at Sunday brunch in their Bloody Mary, which comes with salumi and pickles, or choose from two other kinds, plus a paloma, coffee flip, and more.\u003c/p>\n\u003cfigure id=\"attachment_132452\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132452\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-space-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Large groups are welcome at Tank18. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are dishes on chef Brandon Cavazos’s brunch menu that will appeal (shakshuka with nopales, pan de mie French toast) but the hands-down winner, the one you should get a couple friends together for ASAP is the pork al pastor ($32). You get a pound of the most savory, juicy, pork shoulder cooked sous vide with al pastor rub — it’s seared to order on the plancha, giving it a nicely crispy edge, and served in the most flavor-packed, rich, reduced sauce (we’re talking 40 quarts of pork bone stock reduced to 4, with charred onion and pork skin for extra texture and deep \u003cem>sabor\u003c/em>). The shoulder is served with avocado crema, escabeche, sliced radish, charred jalapeños, and pillowy tortillas from La Palma, plus cracklings on top for extra crunch, and it’s pure pork perfection.\u003c/p>\n\u003cfigure id=\"attachment_132450\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132450\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-mojo-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Mojo rice with housemade breakfast sausage. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another sleeper hit is the mojo rice ($8), green and bright with cilantro, parsley, and garlic, and topped with sliced housemade breakfast sausage with a little hit of ginger and grilled shishito. Yet another reason to get your pork-loving posse together for a fun Sunday brunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/xi1HL4HxLxF2\">138 Church St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sun 11am–10pm\u003c/p>\n\u003ch2>Enjoy Quality, Homestyle Arabic Dishes at the New Beit Rima\u003c/h2>\n\u003cfigure id=\"attachment_132454\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken shish tawook plate at Beit Rima. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s nothing like being greeted at a fast-casual place with a complimentary cup of hot, sweet, minty black tea and kindly asked to take a seat with “Don’t worry, I will take your order at the table.” The hospitality at \u003cstrong>\u003ca href=\"https://www.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003c/strong> (“Rima’s House”) is matched by the delightfully and deliciously homey food, which is proudly proclaimed as “Arabic comfort food” on the business sign and logo. It’s an homage to chef-owner Samir Mogannam’s mother and her wonderful cooking (she is originally from Jordan), although he has quite the cooking pedigree himself from cooking at Aziza, Tawla, and Dyafa.\u003c/p>\n\u003cp>The location was previously Burgermeister, and his father, Paul Mogannam, was the founder of Burgermeister, who is retiring and passing it on to his son. The tables are now covered in green and white checkered tablecloths, with classic wood spindle chairs, and there are hanging houseplants and other residential décor touches throughout the space. The only thing that isn’t welcoming is how chilly it is inside, so don’t forget your jacket.\u003c/p>\n\u003cfigure id=\"attachment_132457\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132457\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beit-rima-hummus-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Hummus ma' lehma (with spiced beef). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is built to share, but you can easily come for a solo meal of the chicken shish tawook plate ($12), with tender, grilled bites of yogurt-marinated chicken with “mom’s rice,” charred onion and red pepper, toum (Lebanese garlic sauce), hummus, pickles (plus beet-pickled turnips), and a half of warm and lightly fluffy pita. Mom would also want you to eat your greens, so get the fattoush ($8) salad, which comes with charred dates and a kicky dressing with pomegranate vinegar.\u003c/p>\n\u003cfigure id=\"attachment_132465\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-ful-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Ful (smashed fava beans). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mezze include a warm bowl of ful (fava beans), mashed with garlic, olive oil, and lemon, with a little bit of chickpeas ($7); you can order a supplement of a soft egg on top, and it comes with pita. The flavorful hummus was silky with nutty notes of tahini and there’s the option to get it with ground and spiced beef on top along with some pine nuts ($12), another dip you’ll want to scoop up with the warm pita. There’s shakshuka all day, falafel, beef kabobs, vegetables from Mariquita Farm for dipping, and more mezze, plus muhalabbia milk pudding for dessert, and nothing is over $14. You’ll be well-fed and doted on, which will bring you back as quickly as the good food will.\u003c/p>\n\u003ch2>A Quintessential Neighborhood Place: Tadu Ethiopian Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"http://taduethiopiankitchen.com\">Tadu Ethiopian Kitchen\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/bHZVJX4C2S32\">484 Ellis St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–9pm\u003c/p>\n\u003cfigure id=\"attachment_132467\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132467\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A full spread of chicken tibs, special kitfo, and the vegetarian combination. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled right in the heart of the Tenderloin is \u003ca href=\"http://taduethiopiankitchen.com\">\u003cb>Tadu Ethiopian Kitchen\u003c/b>\u003c/a>, a popular stop for some theater-goers who are okay with walking through a couple of the neighborhood’s scruffier blocks for a meal. Husband-and-wife Elias and Nani Shawel have created a colorful spot you can’t ignore, with artwork on the bright mandarin orange walls. Inside, there are just a handful of tables, with couples and friends sharing plates of tibs (chicken, lamb, or beef) and scooping up kitfo (buttery chopped beef, usually served on the rare side — we ordered ours medium rare and it came out perfectly) with spongy and tangy injera bread from baskets on a counter.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The menu is full of vegetarian and vegan options, like chickpeas with turmeric and ginger; collard greens with ginger, garlic and onions; and lentils. Don’t miss the vegetarian combination hiding in the specialty entrées section, which includes kik alicha wot (chickpeas), misir wot (split lentils), gomen (collard greens), alicha tikil gomen (cabbage, potatoes, and carrots), plus some salad and buticha (mashed chickpea), a full spread for just $12.95. They even offer gluten-free injera for an extra $3. Portions are hearty — two people will have more than enough to eat by ordering one dish each. Hopefully you’re dining with someone who likes to share — and eat with their hands — because everything comes out on a big plate that you eat from communally.\u003c/p>\n\u003cfigure id=\"attachment_132469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-injera-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tadu even offers gluten-free injera bread. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything tasted very homemade and freshly made, with tender meat morsels, but the flavors didn’t have the pop of Berbere (spice mix) like I’ve had at other places. It ends up you need to tell your server to really bring the flava, otherwise they keep things pretty tame. Even our spicy kitfo came out pretty mellow. When the owner saw I was seeking more than the little bowl of Berbere spice he brought over, he told me the next time I should request the kulet: here, it’s a deeply savory and thickened onion sauce, almost a paste, loaded with Berbere that they can cook into your dishes. Ah ha! That’s the stuff. So now you know.\u003c/p>\n\u003cp>This location doesn’t have any alcohol, but you can try telba, a slippery-textured drink made with ground flax seeds and honey. While I wouldn’t call this place a destination, if I was looking for something homey and affordable (and vegetarian) in the neighborhood, it fits the bill. There is a newer and brighter location in Mission Bay as well.\u003c/p>\n\u003ch2>Causwells Launches a Monthly Guest Chef Burger\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">Causwells\u003c/a>\u003cbr>\nGuest Burger Series (monthly)\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Causwells/@37.8002779,-122.4420347,15z/data=!4m2!3m1!1s0x0:0x4535d182f05476fe?ved=2ahUKEwj-oKXR0PPfAhVIqIsKHdTLCnMQ_BIwCnoECAYQCA\">2346 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132474\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Causwells_OGMosto_credit_AaronChang-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">The OG Mosto burger at Causwells. \u003ccite>(Aaron Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cb>Causwells\u003c/b>\u003c/a> in the Marina already makes one of the best double cheeseburgers in town, but now it’s truly double trouble since they just introduced a\u003cb> guest burger series\u003c/b>. Every month, they will feature a rotating burger special from favorite restaurants throughout the Bay Area. For February, the burger collaboration features a burger with chef Telmo Faria of \u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa\u003c/a> and \u003ca href=\"https://www.piripica.com/\">Piri Pica\u003c/a>: the OG Mosto Burger (double smash patties, Oaxaca cheese, poblanos, spicy serrano aioli, pickled red onion). You can get the burger for $16.95. Upcoming burgers include March with \u003ca href=\"https://www.medianochesf.com/\">Media Noche\u003c/a> and April with \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Get Your Cheese on at This Annual Weekend Festival\u003c/h2>\n\u003cp>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003cbr>\nMarch 23–24\u003cbr>\nVarious Sonoma and Marin County locations\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/13th-annual-california-artisan-cheese-festival-tickets-52889913154\">Tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132494\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_9668e-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A delicious bite made by cheesemonger Christina Strategos of Nugget Market in Woodland, using Big Boy Blue from Willapa Hills Cheese. \u003ccite>(Karen Pavone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sound the cheese alarm: coming up on March 23 is the thirteenth annual \u003cstrong>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003c/strong>, a two-day weekend event that includes cheese tastings, pairings, \u003ca href=\"https://www.artisancheesefestival.com/tours\">farm and producer tours\u003c/a>, and a culinary competition, all of which are held at various locations in Sonoma and Marin Counties. You’ll also have the opportunity to experience new, limited-production, and rare artisan cheeses, all while learning about the art of cheesemaking from some of the industry’s most knowledgeable experts through a variety of interactive \u003ca href=\"https://www.artisancheesefestival.com/seminars\">seminars\u003c/a>. Don’t miss fun tasting events like Cheese, Bites & Booze! and Bubbles & Brunch, plus the Artisan Cheese Tasting & Marketplace on Sunday, March 24. Tickets are going fast, so don’t delay.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Track down this al pastor dish for Sunday brunch, enjoy Arabic or Ethiopian home cooking (and hospitality), a new monthly guest chef burger special, and an annual artisan cheese festival you won’t want to miss.\u003c/p>\n\u003ch2>Don't Miss Tank18's Incredible Al Pastor Dish at Sunday Brunch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tank18.com\">Tank18 Restaurant & Urban Winery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Z1f64LTzgJ72\">1345 Howard St., San Francisco\u003c/a>\u003cbr>\nSunday brunch 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_132449\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132449\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-shakshuka-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shakshuka with nopales at Tank18's Sunday brunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brunch is very popular in SF, but sometimes it can be tooooo popular — it can be as tough to find a table for a group of friends as a Friday night table at primetime. But at \u003ca href=\"https://www.tank18.com\">\u003cb>Tank18\u003c/b>\u003c/a> in SoMa, they have a spacious dining room, one that features just as many tables for large groups as two- and four-tops, maybe more. You may know Tank18 as a winery, but they actually have a full bar, on full display at Sunday brunch in their Bloody Mary, which comes with salumi and pickles, or choose from two other kinds, plus a paloma, coffee flip, and more.\u003c/p>\n\u003cfigure id=\"attachment_132452\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132452\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-space-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Large groups are welcome at Tank18. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are dishes on chef Brandon Cavazos’s brunch menu that will appeal (shakshuka with nopales, pan de mie French toast) but the hands-down winner, the one you should get a couple friends together for ASAP is the pork al pastor ($32). You get a pound of the most savory, juicy, pork shoulder cooked sous vide with al pastor rub — it’s seared to order on the plancha, giving it a nicely crispy edge, and served in the most flavor-packed, rich, reduced sauce (we’re talking 40 quarts of pork bone stock reduced to 4, with charred onion and pork skin for extra texture and deep \u003cem>sabor\u003c/em>). The shoulder is served with avocado crema, escabeche, sliced radish, charred jalapeños, and pillowy tortillas from La Palma, plus cracklings on top for extra crunch, and it’s pure pork perfection.\u003c/p>\n\u003cfigure id=\"attachment_132450\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132450\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-mojo-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Mojo rice with housemade breakfast sausage. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another sleeper hit is the mojo rice ($8), green and bright with cilantro, parsley, and garlic, and topped with sliced housemade breakfast sausage with a little hit of ginger and grilled shishito. Yet another reason to get your pork-loving posse together for a fun Sunday brunch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/xi1HL4HxLxF2\">138 Church St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sun 11am–10pm\u003c/p>\n\u003ch2>Enjoy Quality, Homestyle Arabic Dishes at the New Beit Rima\u003c/h2>\n\u003cfigure id=\"attachment_132454\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken shish tawook plate at Beit Rima. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s nothing like being greeted at a fast-casual place with a complimentary cup of hot, sweet, minty black tea and kindly asked to take a seat with “Don’t worry, I will take your order at the table.” The hospitality at \u003cstrong>\u003ca href=\"https://www.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003c/strong> (“Rima’s House”) is matched by the delightfully and deliciously homey food, which is proudly proclaimed as “Arabic comfort food” on the business sign and logo. It’s an homage to chef-owner Samir Mogannam’s mother and her wonderful cooking (she is originally from Jordan), although he has quite the cooking pedigree himself from cooking at Aziza, Tawla, and Dyafa.\u003c/p>\n\u003cp>The location was previously Burgermeister, and his father, Paul Mogannam, was the founder of Burgermeister, who is retiring and passing it on to his son. The tables are now covered in green and white checkered tablecloths, with classic wood spindle chairs, and there are hanging houseplants and other residential décor touches throughout the space. The only thing that isn’t welcoming is how chilly it is inside, so don’t forget your jacket.\u003c/p>\n\u003cfigure id=\"attachment_132457\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132457\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beit-rima-hummus-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Hummus ma' lehma (with spiced beef). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is built to share, but you can easily come for a solo meal of the chicken shish tawook plate ($12), with tender, grilled bites of yogurt-marinated chicken with “mom’s rice,” charred onion and red pepper, toum (Lebanese garlic sauce), hummus, pickles (plus beet-pickled turnips), and a half of warm and lightly fluffy pita. Mom would also want you to eat your greens, so get the fattoush ($8) salad, which comes with charred dates and a kicky dressing with pomegranate vinegar.\u003c/p>\n\u003cfigure id=\"attachment_132465\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-ful-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Ful (smashed fava beans). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mezze include a warm bowl of ful (fava beans), mashed with garlic, olive oil, and lemon, with a little bit of chickpeas ($7); you can order a supplement of a soft egg on top, and it comes with pita. The flavorful hummus was silky with nutty notes of tahini and there’s the option to get it with ground and spiced beef on top along with some pine nuts ($12), another dip you’ll want to scoop up with the warm pita. There’s shakshuka all day, falafel, beef kabobs, vegetables from Mariquita Farm for dipping, and more mezze, plus muhalabbia milk pudding for dessert, and nothing is over $14. You’ll be well-fed and doted on, which will bring you back as quickly as the good food will.\u003c/p>\n\u003ch2>A Quintessential Neighborhood Place: Tadu Ethiopian Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"http://taduethiopiankitchen.com\">Tadu Ethiopian Kitchen\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/bHZVJX4C2S32\">484 Ellis St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–9pm\u003c/p>\n\u003cfigure id=\"attachment_132467\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132467\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A full spread of chicken tibs, special kitfo, and the vegetarian combination. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled right in the heart of the Tenderloin is \u003ca href=\"http://taduethiopiankitchen.com\">\u003cb>Tadu Ethiopian Kitchen\u003c/b>\u003c/a>, a popular stop for some theater-goers who are okay with walking through a couple of the neighborhood’s scruffier blocks for a meal. Husband-and-wife Elias and Nani Shawel have created a colorful spot you can’t ignore, with artwork on the bright mandarin orange walls. Inside, there are just a handful of tables, with couples and friends sharing plates of tibs (chicken, lamb, or beef) and scooping up kitfo (buttery chopped beef, usually served on the rare side — we ordered ours medium rare and it came out perfectly) with spongy and tangy injera bread from baskets on a counter.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The menu is full of vegetarian and vegan options, like chickpeas with turmeric and ginger; collard greens with ginger, garlic and onions; and lentils. Don’t miss the vegetarian combination hiding in the specialty entrées section, which includes kik alicha wot (chickpeas), misir wot (split lentils), gomen (collard greens), alicha tikil gomen (cabbage, potatoes, and carrots), plus some salad and buticha (mashed chickpea), a full spread for just $12.95. They even offer gluten-free injera for an extra $3. Portions are hearty — two people will have more than enough to eat by ordering one dish each. Hopefully you’re dining with someone who likes to share — and eat with their hands — because everything comes out on a big plate that you eat from communally.\u003c/p>\n\u003cfigure id=\"attachment_132469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-injera-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tadu even offers gluten-free injera bread. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything tasted very homemade and freshly made, with tender meat morsels, but the flavors didn’t have the pop of Berbere (spice mix) like I’ve had at other places. It ends up you need to tell your server to really bring the flava, otherwise they keep things pretty tame. Even our spicy kitfo came out pretty mellow. When the owner saw I was seeking more than the little bowl of Berbere spice he brought over, he told me the next time I should request the kulet: here, it’s a deeply savory and thickened onion sauce, almost a paste, loaded with Berbere that they can cook into your dishes. Ah ha! That’s the stuff. So now you know.\u003c/p>\n\u003cp>This location doesn’t have any alcohol, but you can try telba, a slippery-textured drink made with ground flax seeds and honey. While I wouldn’t call this place a destination, if I was looking for something homey and affordable (and vegetarian) in the neighborhood, it fits the bill. There is a newer and brighter location in Mission Bay as well.\u003c/p>\n\u003ch2>Causwells Launches a Monthly Guest Chef Burger\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">Causwells\u003c/a>\u003cbr>\nGuest Burger Series (monthly)\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Causwells/@37.8002779,-122.4420347,15z/data=!4m2!3m1!1s0x0:0x4535d182f05476fe?ved=2ahUKEwj-oKXR0PPfAhVIqIsKHdTLCnMQ_BIwCnoECAYQCA\">2346 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132474\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Causwells_OGMosto_credit_AaronChang-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">The OG Mosto burger at Causwells. \u003ccite>(Aaron Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cb>Causwells\u003c/b>\u003c/a> in the Marina already makes one of the best double cheeseburgers in town, but now it’s truly double trouble since they just introduced a\u003cb> guest burger series\u003c/b>. Every month, they will feature a rotating burger special from favorite restaurants throughout the Bay Area. For February, the burger collaboration features a burger with chef Telmo Faria of \u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa\u003c/a> and \u003ca href=\"https://www.piripica.com/\">Piri Pica\u003c/a>: the OG Mosto Burger (double smash patties, Oaxaca cheese, poblanos, spicy serrano aioli, pickled red onion). You can get the burger for $16.95. Upcoming burgers include March with \u003ca href=\"https://www.medianochesf.com/\">Media Noche\u003c/a> and April with \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Get Your Cheese on at This Annual Weekend Festival\u003c/h2>\n\u003cp>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003cbr>\nMarch 23–24\u003cbr>\nVarious Sonoma and Marin County locations\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/13th-annual-california-artisan-cheese-festival-tickets-52889913154\">Tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132494\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_9668e-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A delicious bite made by cheesemonger Christina Strategos of Nugget Market in Woodland, using Big Boy Blue from Willapa Hills Cheese. \u003ccite>(Karen Pavone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sound the cheese alarm: coming up on March 23 is the thirteenth annual \u003cstrong>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003c/strong>, a two-day weekend event that includes cheese tastings, pairings, \u003ca href=\"https://www.artisancheesefestival.com/tours\">farm and producer tours\u003c/a>, and a culinary competition, all of which are held at various locations in Sonoma and Marin Counties. You’ll also have the opportunity to experience new, limited-production, and rare artisan cheeses, all while learning about the art of cheesemaking from some of the industry’s most knowledgeable experts through a variety of interactive \u003ca href=\"https://www.artisancheesefestival.com/seminars\">seminars\u003c/a>. Don’t miss fun tasting events like Cheese, Bites & Booze! and Bubbles & Brunch, plus the Artisan Cheese Tasting & Marketplace on Sunday, March 24. Tickets are going fast, so don’t delay.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Insider Tips on Sushi and Noosh, Special Food Events",
"title": "Table Talk: Insider Tips on Sushi and Noosh, Special Food Events",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Visit Sasa in Japantown for a quality and affordable omakase experience, watch the Oscars over great food and cocktails at a gala event, get a sneak peek of Noosh at a pre-opening dinner and through delivery, and snag a seat at La Cocina’s Week of Women in Food.\u003c/p>\n\u003ch2>A Rare Find: an Affordable and Quality Omakase Experience in San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.sasasf.com/#/\">Sasa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XwH1QudCpeP2\">22 Peace Plaza, Suite 530, San Francisco\u003c/a>\u003cbr>\nTue–Sun lunch 12pm–2:30pm and dinner 5pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_132398\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132398\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-hassun-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Sasa's opening hassun course with the chef tasting menu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Usually, being a lover of sushi requires a flush bank account, especially if you’re a connoisseur of the good stuff, with many omakase experiences starting at $125 at most sushi counters in San Francisco. But what if I told you that tucked away in Japantown is a sushi place that has a chef tasting menu for $60, and it features some small dishes, plus quality nigiri selections (eight in all!), like umi masu (ocean trout from Tasmania) with shiso, and kinmedai (golden eye snapper) that is cherrywood cold smoked and served with yuzu kosho (spicy Japanese citrus paste). Each nigiri presentation has its own flavorful additions, from dabs of pickled plum paste to lime zest. The rice is also well-prepared and seasoned.\u003c/p>\n\u003cp>Just one clunker for me was the bafun uni from Hokkaido ($12 each) that I ordered as an addition — the quality of the nori wasn’t very notable and was soft.\u003cspan class=\"Apple-converted-space\"> But the huge glasses of sake they pour here help make up for it.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132400\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132400\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-nigiri-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Four of the nigiri selections (right to left): kampachi toro with lime zest; hirame with momeji (daikon paste); hon maguro or akami (with fresh wasabi); and madai with pickled plum paste. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Weida (David) Chen is also behind SF's \u003ca href=\"http://hinatasf.com\">Hinata\u003c/a>, which he opened in 2016. He was such a lover of Japanese food that he dropped out of college and decided to learn to make sushi. He was trained for six years by a Michelin-rated sushi chef in the Bay Area and assisted his master chef Takatoshi Toshi (Sushi Ran) at the Global Sushi Challenge in Tokyo, Japan in 2015 (they placed third).\u003c/p>\n\u003cfigure id=\"attachment_132401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132401 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-ikura-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The final two dishes of the sushi course: house-marinated ikura with Santa Barbara sea urchin, and negitoro with pickled daikon and nori. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.sasasf.com/#/menu\">menu\u003c/a> offers all kinds of options — you could just come in for a 10-piece nigiri tasting for $45, but then you’d miss the fun opening hassun and closing courses with the $60 chef omakase tasting, like corn tofu and akadashi (red miso) soup. There are also à la carte appetizers and larger plate options. They additionally offer lunch service, in case you’re looking for a special lunch treat, including a nine-piece chirashi bowl.\u003c/p>\n\u003cfigure id=\"attachment_132399\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132399\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-interior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">One side of Sasa's dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a handsome restaurant, with natural wood accents and tables, and contemporary black chairs. There’s a small sushi bar in the front corner, with room for four, but everyone is primarily sitting at tables. Also unusual: they have a table for large groups.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Get Your Ticket for the Most Over-the-Top Oscars Party in Town\u003c/h2>\n\u003cp>\u003ca href=\"http://www.academyoffriends.org/\">Academy of Friends\u003c/a>\u003cbr>\nSunday, February 24\u003cbr>\n5pm–9pm, VIP at 4pm\u003cbr>\nCity View at Metreon\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Tz9yi974gfD2\">135 4th St. #4000, San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/academy-of-friends-2019-gala-tickets-54074033891\">Tickets\u003c/a>: $300–$750; use code tablehopper for 20 percent off through 2/17\u003c/p>\n\u003cfigure id=\"attachment_132402\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132402\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/academy-of-friends-2018-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">You'll eat very well thanks to some wonderful (and fun!) restaurant partners at the Academy of Friends gala. (The Maybeck's team really got into the circus theme!) \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What are your plans for Oscars night? If grazing your way through 18 tables from some of SF’s top restaurants, with cocktails, entertainment, and a beautiful view from Metreon’s City View venue sounds like your kind of night, then you’ll want to get your ticket to the 39th annual \u003ca href=\"http://www.academyoffriends.org/\">\u003cb>Academy of Friends\u003c/b>\u003c/a>\u003cb> Gala. \u003c/b>It’s a huge fundraiser for six Bay Area HIV/AIDS service organizations, and a popular event for the gay community (wait until you see the men in Speedos who are spray-painted gold to look like Oscars statuettes—just be careful not to hug them or you’ll get gold all over you).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is my third year curating the restaurants for the gala, and our generous restaurant partners really bring it! The lineup of restaurants this year includes ALX, Avery (VIP), Ayala, desserts from Bluestem Brasserie, Cento Osteria, China Live, Gio Gelati, the new Izakaya Sushi Ran, coffee and espresso drinks from Mr. Espresso to keep the party going, Michelin-starred Nico (VIP), Rooh, Slanted Door, Tank18, The Caviar Co. (VIP), The Saratoga, Uno Dos, and Trace. It’s going to be a fun feast.\u003c/p>\n\u003cfigure id=\"attachment_132403\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/academy-of-friends-champs-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">A fun arrival at the Academy of Friends. Care for a glass of bubbles, dahling? \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be cocktail and wine stations, a silent auction with fantastic items (from artwork to restaurant gift certificates, like Maybeck’s!), live entertainment, and plenty of photo opps. The theme is Neptune’s Fantasy, so it’s going to be an underwater-themed world. Expect to see some mermaids.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Don’t miss the limited \u003cstrong>discount code\u003c/strong> (tablehopper), which is good for 20 percent off your ticket through February 17. 100 percent of proceeds are distributed to HIV/AIDS services. See you there!\u003c/p>\n\u003ch2>Enjoy a Sneak Peek of Noosh at These Dinners or With Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.2001fillmore.com\">Noosh\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/11YuoVm7L682\">2001 Fillmore St., San Francisco\u003c/a>\u003cbr>\nValentine’s dinners ($95): reserve on \u003ca href=\"https://www.exploretock.com/noosh?tock_source=tock&tock_medium=search_nav\">Tock\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132404\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Delivery-Spread_PhotoCredCaviar-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The delivery spread you can order from Noosh on Caviar. \u003ccite>(Caviar and Daniel Beck)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Savvy Bay Area diners have been eagerly awaiting the opening of \u003ca href=\"https://www.2001fillmore.com\">\u003cb>Noosh\u003c/b>\u003c/a>\u003cb> \u003c/b>on Fillmore. This stylish and soulful Eastern Mediterranean restaurant from husband-and-wife chefs and co-founders Laura and Sayat Ozyilmaz and co-founder John Litz is opening very soon, but until that happens, they’re opening the restaurant for some special one-off events…and delivery!\u003c/p>\n\u003cp>If you don’t have Valentine’s Day plans yet, you’ll want to book a spot ASAP to this abundant dinner that will feature marinated bay scallops, lamb shoulder with lamb bacon marmalade, pear ‘biji biji, and it includes canapés and a welcome cocktail. $95, with dinner served both on Thursday, February 14 (currently waitlist only) and Friday, February 15, with 6pm and 9pm seatings. It’s meant to be a festive experience with shared tables, so don’t expect a private two-top at this dinner.\u003c/p>\n\u003cfigure id=\"attachment_132405\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/noosh-flatbread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Babaganoosh flatbread with crispy lamb bits, fresh herbs, and housemade Moroccan preserved lemon. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t want to leave your house? Noosh is doing things a little bit untraditionally, and has launched \u003cb>delivery\u003c/b> on \u003ca href=\"https://www.trycaviar.com/san-francisco/noosh-11393\">Caviar\u003c/a>! You can try their stunning dips and spreads, such as warm babaganoosh (their cute spelling), smoked labne with cucumbers and Aleppo, and a very notable red pepper muhammara; all spreads come with their daily housemade pita bread, which is so fluffy.\u003c/p>\n\u003cfigure id=\"attachment_132406\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/noosh-calamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Greek po'boy from Noosh. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also pita sandwiches, like a classic sabich (with hummus, eggplant, and an egg), or a Greek-inspired po’boy with fried calamari and smoked tzatziki. There are pillowy flatbreads shaped like a canoe that will remind you of Turkey, kebabs (including housemade halloumi kebabs topped with a rose-honey and Szechuan peppercorn mix), lamb meatballs (they’re loaded with flavor), a carrot salad, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Dishes vary for lunch and dinner; available daily 10:30am–2pm and 5:30pm–9pm. Order via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Celebrate International Women’s Day at La Cocina’s Week of Women in Food\u003c/h2>\n\u003cp>\u003ca href=\"https://lacocinasf.org/womeninfood\">A Week of Women in Food\u003c/a>\u003cbr>\nMarch 3–9\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_132407\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/el-pipila-nopales-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Nopales tacos with handmade tortillas from El Pípila. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>International Women’s Day is on March 8, so why not celebrate the talented and hardworking chefs of La Cocina for a week? These women chefs are collaborating in a series of ticketed dinners called \u003ca href=\"https://lacocinasf.org/womeninfood\">\u003cstrong>A Week of Women in Food\u003c/strong>\u003c/a>, featuring La Cocina chefs paired with top restaurateurs, winemakers, and bartenders. You can join El Pípila and August 1 Five, or chef Fernay McPherson (Minnie Bell’s Soul Movement) with Erin Wade (Homeroom). Each dinner will accommodate 45–60 guests in one seating for a multi-course meal, plus beer, wine, spirits, and non-alcoholic pairings from some of the most talented women in the beverage industry.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Get your tickets soon, some dinners are filling up. All proceeds from ticket sales benefit La Cocina’s incubator program that works to identify, support, and cultivate more women chefs and owners.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Visit Sasa in Japantown for a quality and affordable omakase experience, watch the Oscars over great food and cocktails at a gala event, get a sneak peek of Noosh at a pre-opening dinner and through delivery, and snag a seat at La Cocina’s Week of Women in Food.\u003c/p>\n\u003ch2>A Rare Find: an Affordable and Quality Omakase Experience in San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.sasasf.com/#/\">Sasa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XwH1QudCpeP2\">22 Peace Plaza, Suite 530, San Francisco\u003c/a>\u003cbr>\nTue–Sun lunch 12pm–2:30pm and dinner 5pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_132398\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132398\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-hassun-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Sasa's opening hassun course with the chef tasting menu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Usually, being a lover of sushi requires a flush bank account, especially if you’re a connoisseur of the good stuff, with many omakase experiences starting at $125 at most sushi counters in San Francisco. But what if I told you that tucked away in Japantown is a sushi place that has a chef tasting menu for $60, and it features some small dishes, plus quality nigiri selections (eight in all!), like umi masu (ocean trout from Tasmania) with shiso, and kinmedai (golden eye snapper) that is cherrywood cold smoked and served with yuzu kosho (spicy Japanese citrus paste). Each nigiri presentation has its own flavorful additions, from dabs of pickled plum paste to lime zest. The rice is also well-prepared and seasoned.\u003c/p>\n\u003cp>Just one clunker for me was the bafun uni from Hokkaido ($12 each) that I ordered as an addition — the quality of the nori wasn’t very notable and was soft.\u003cspan class=\"Apple-converted-space\"> But the huge glasses of sake they pour here help make up for it.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132400\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132400\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-nigiri-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Four of the nigiri selections (right to left): kampachi toro with lime zest; hirame with momeji (daikon paste); hon maguro or akami (with fresh wasabi); and madai with pickled plum paste. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Weida (David) Chen is also behind SF's \u003ca href=\"http://hinatasf.com\">Hinata\u003c/a>, which he opened in 2016. He was such a lover of Japanese food that he dropped out of college and decided to learn to make sushi. He was trained for six years by a Michelin-rated sushi chef in the Bay Area and assisted his master chef Takatoshi Toshi (Sushi Ran) at the Global Sushi Challenge in Tokyo, Japan in 2015 (they placed third).\u003c/p>\n\u003cfigure id=\"attachment_132401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132401 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-ikura-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The final two dishes of the sushi course: house-marinated ikura with Santa Barbara sea urchin, and negitoro with pickled daikon and nori. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.sasasf.com/#/menu\">menu\u003c/a> offers all kinds of options — you could just come in for a 10-piece nigiri tasting for $45, but then you’d miss the fun opening hassun and closing courses with the $60 chef omakase tasting, like corn tofu and akadashi (red miso) soup. There are also à la carte appetizers and larger plate options. They additionally offer lunch service, in case you’re looking for a special lunch treat, including a nine-piece chirashi bowl.\u003c/p>\n\u003cfigure id=\"attachment_132399\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132399\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-interior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">One side of Sasa's dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a handsome restaurant, with natural wood accents and tables, and contemporary black chairs. There’s a small sushi bar in the front corner, with room for four, but everyone is primarily sitting at tables. Also unusual: they have a table for large groups.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Get Your Ticket for the Most Over-the-Top Oscars Party in Town\u003c/h2>\n\u003cp>\u003ca href=\"http://www.academyoffriends.org/\">Academy of Friends\u003c/a>\u003cbr>\nSunday, February 24\u003cbr>\n5pm–9pm, VIP at 4pm\u003cbr>\nCity View at Metreon\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Tz9yi974gfD2\">135 4th St. #4000, San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/academy-of-friends-2019-gala-tickets-54074033891\">Tickets\u003c/a>: $300–$750; use code tablehopper for 20 percent off through 2/17\u003c/p>\n\u003cfigure id=\"attachment_132402\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132402\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/academy-of-friends-2018-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">You'll eat very well thanks to some wonderful (and fun!) restaurant partners at the Academy of Friends gala. (The Maybeck's team really got into the circus theme!) \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What are your plans for Oscars night? If grazing your way through 18 tables from some of SF’s top restaurants, with cocktails, entertainment, and a beautiful view from Metreon’s City View venue sounds like your kind of night, then you’ll want to get your ticket to the 39th annual \u003ca href=\"http://www.academyoffriends.org/\">\u003cb>Academy of Friends\u003c/b>\u003c/a>\u003cb> Gala. \u003c/b>It’s a huge fundraiser for six Bay Area HIV/AIDS service organizations, and a popular event for the gay community (wait until you see the men in Speedos who are spray-painted gold to look like Oscars statuettes—just be careful not to hug them or you’ll get gold all over you).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is my third year curating the restaurants for the gala, and our generous restaurant partners really bring it! The lineup of restaurants this year includes ALX, Avery (VIP), Ayala, desserts from Bluestem Brasserie, Cento Osteria, China Live, Gio Gelati, the new Izakaya Sushi Ran, coffee and espresso drinks from Mr. Espresso to keep the party going, Michelin-starred Nico (VIP), Rooh, Slanted Door, Tank18, The Caviar Co. (VIP), The Saratoga, Uno Dos, and Trace. It’s going to be a fun feast.\u003c/p>\n\u003cfigure id=\"attachment_132403\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/academy-of-friends-champs-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">A fun arrival at the Academy of Friends. Care for a glass of bubbles, dahling? \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be cocktail and wine stations, a silent auction with fantastic items (from artwork to restaurant gift certificates, like Maybeck’s!), live entertainment, and plenty of photo opps. The theme is Neptune’s Fantasy, so it’s going to be an underwater-themed world. Expect to see some mermaids.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Don’t miss the limited \u003cstrong>discount code\u003c/strong> (tablehopper), which is good for 20 percent off your ticket through February 17. 100 percent of proceeds are distributed to HIV/AIDS services. See you there!\u003c/p>\n\u003ch2>Enjoy a Sneak Peek of Noosh at These Dinners or With Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.2001fillmore.com\">Noosh\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/11YuoVm7L682\">2001 Fillmore St., San Francisco\u003c/a>\u003cbr>\nValentine’s dinners ($95): reserve on \u003ca href=\"https://www.exploretock.com/noosh?tock_source=tock&tock_medium=search_nav\">Tock\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132404\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Delivery-Spread_PhotoCredCaviar-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The delivery spread you can order from Noosh on Caviar. \u003ccite>(Caviar and Daniel Beck)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Savvy Bay Area diners have been eagerly awaiting the opening of \u003ca href=\"https://www.2001fillmore.com\">\u003cb>Noosh\u003c/b>\u003c/a>\u003cb> \u003c/b>on Fillmore. This stylish and soulful Eastern Mediterranean restaurant from husband-and-wife chefs and co-founders Laura and Sayat Ozyilmaz and co-founder John Litz is opening very soon, but until that happens, they’re opening the restaurant for some special one-off events…and delivery!\u003c/p>\n\u003cp>If you don’t have Valentine’s Day plans yet, you’ll want to book a spot ASAP to this abundant dinner that will feature marinated bay scallops, lamb shoulder with lamb bacon marmalade, pear ‘biji biji, and it includes canapés and a welcome cocktail. $95, with dinner served both on Thursday, February 14 (currently waitlist only) and Friday, February 15, with 6pm and 9pm seatings. It’s meant to be a festive experience with shared tables, so don’t expect a private two-top at this dinner.\u003c/p>\n\u003cfigure id=\"attachment_132405\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/noosh-flatbread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Babaganoosh flatbread with crispy lamb bits, fresh herbs, and housemade Moroccan preserved lemon. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t want to leave your house? Noosh is doing things a little bit untraditionally, and has launched \u003cb>delivery\u003c/b> on \u003ca href=\"https://www.trycaviar.com/san-francisco/noosh-11393\">Caviar\u003c/a>! You can try their stunning dips and spreads, such as warm babaganoosh (their cute spelling), smoked labne with cucumbers and Aleppo, and a very notable red pepper muhammara; all spreads come with their daily housemade pita bread, which is so fluffy.\u003c/p>\n\u003cfigure id=\"attachment_132406\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/noosh-calamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Greek po'boy from Noosh. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also pita sandwiches, like a classic sabich (with hummus, eggplant, and an egg), or a Greek-inspired po’boy with fried calamari and smoked tzatziki. There are pillowy flatbreads shaped like a canoe that will remind you of Turkey, kebabs (including housemade halloumi kebabs topped with a rose-honey and Szechuan peppercorn mix), lamb meatballs (they’re loaded with flavor), a carrot salad, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Dishes vary for lunch and dinner; available daily 10:30am–2pm and 5:30pm–9pm. Order via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Celebrate International Women’s Day at La Cocina’s Week of Women in Food\u003c/h2>\n\u003cp>\u003ca href=\"https://lacocinasf.org/womeninfood\">A Week of Women in Food\u003c/a>\u003cbr>\nMarch 3–9\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_132407\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/el-pipila-nopales-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Nopales tacos with handmade tortillas from El Pípila. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>International Women’s Day is on March 8, so why not celebrate the talented and hardworking chefs of La Cocina for a week? These women chefs are collaborating in a series of ticketed dinners called \u003ca href=\"https://lacocinasf.org/womeninfood\">\u003cstrong>A Week of Women in Food\u003c/strong>\u003c/a>, featuring La Cocina chefs paired with top restaurateurs, winemakers, and bartenders. You can join El Pípila and August 1 Five, or chef Fernay McPherson (Minnie Bell’s Soul Movement) with Erin Wade (Homeroom). Each dinner will accommodate 45–60 guests in one seating for a multi-course meal, plus beer, wine, spirits, and non-alcoholic pairings from some of the most talented women in the beverage industry.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Get your tickets soon, some dinners are filling up. All proceeds from ticket sales benefit La Cocina’s incubator program that works to identify, support, and cultivate more women chefs and owners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Take a look at the new Mexican restaurant, La Calenda, from Thomas Keller Restaurant Group, The Saratoga is hosting a weekly ramen special on Wednesdays, and three Valentine’s Day dinners worth the expense and hassle of going out on a very busy night of hearts and flowers.\u003c/p>\n\u003ch2>Thomas Keller’s Mexican Restaurant, La Calenda, Is Unsurprisingly Quite Delicious\u003c/h2>\n\u003cp>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003cbr>\n\u003ca href=\"http://6518%20Washington%20St,%20Yountville,%20CA%2094599\">6518 Washington St., Yountville\u003c/a>\u003cbr>\nOpen daily 5pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_132304\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-negroni-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Negroni de Hongos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an unexpected move from the Thomas Keller Restaurant Group, they opened a casual Mexican restaurant in Yountville, in the former Hurley’s, where you’ll now find destination-worthy tacos and more. \u003cstrong>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003c/strong>'s chef de cuisine is Kaelin Ulrich Trilling, who was raised in Oaxaca — he worked on his father’s tomato farm, and his mother, Susana Trilling, is a known culinary personality, with a PBS series and cooking school (Seasons of My Heart), and many cookbooks.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>At La Calenda, he was able to introduce purveyors and artisans from his home region to Yountville. Dried chiles — including chilhuacle negro, costeño rojo, and chile mixe — are from Oaxaca, and they use Tamoa to source heirloom corn from various regions of Central and Southern Mexico, including multigenerational corn growers and tortilleros. But then there’s a focus on our fantastic local products as well, like beans from Rancho Gordo, mushrooms from Connie Green of Wineforest Wild Foods, and goat milk from Sonoma County. The French Laundry Culinary Garden supplies traditional herbs, including pápalo, pipicha, and cilantro criollo, and will increase its production of squash year-round, and the kitchen will use its blossoms, fruit, and seeds.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132305\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-chips-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Totopos, guacamole, and salsas. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The totopos are so good here, it looks like TKRG will need to figure out how to sell them separately in stores (please do that), and the accompanying salsa verde and the brick red salsa mixe are stellar, plus a perfectly seasoned guacamole that will become your new gold standard ($13 for all). Add in an order of the queso fundido ($11)—made with queso Chihuahua — and prepare to get a crush on the smoky salsa a las brasas. It’s also your first encounter with the housemade tortillas here — on our visit, they were tortillas rojas, so fragrant and earthy.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The tamal de calabaza ($6) has a delicate, creamy texture, with vegetal notes from the hoja santa and comes with a puree of butternut squash, and spicy black bean salsa with aji amarillo.\u003c/p>\n\u003cfigure id=\"attachment_132306\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-barbacoa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tacos de barbacoa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meats really shine here, from the juicy tacos al pastor (shaved off a trompo/vertical spit) with roasted pineapple, shaved onion, and an outstanding salsa morita ($11 for two), to the rich and deeply savory tacos de barbacoa, with braised short rib topped with a verdant blanket of salsa avocado, plus cilantro and an unexpected spicy sprig of watercress ($13 for two). We were happy to have more of the roja tortillas.\u003c/p>\n\u003cfigure id=\"attachment_132307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-pork-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Puerco en mole verde and beans hiding under Swiss chard leaves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there’s the plato fuerte of puerco en mole verde ($22), thick slices of the most tender and pork jowl (prepared sous vide for eight hours and then finished on the wood-fired grill), so you get a satisfyingly seared exterior on the fat-laced meat, served with creamy Rancho Gordo white beans in green mole, all hiding under a few baby Swiss chard leaves.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132309\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132309\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-papel-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Avión de Papel cocktail (made with tequila). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a children’s menu, and quite the cocktail list for adults (most of the drinks are pre-batched to keep up with volume, the bar gets absolutely slammed). Try their spin on a Paper Plane (Avión de Papel) made with tequila, a great cocktail to start your meal with, and the Negroni with mezcal and porcini-infused Campari is savory and a good match with the tacos de barbacoa. The bar team is talented and fun, so hang out in the bar area if you can for a drink. In selecting local wines, the La Calenda team worked with the Mexican-American Vintner’s Association (MAVA), a nonprofit association in Napa Valley that partners with Latinix vintners and winemakers.\u003c/p>\n\u003cfigure id=\"attachment_132308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-dining-room-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">La Calenda's front dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lively restaurant is now open nightly until 11pm, and doesn’t take reservations (unless you have a group of 10 or more), so expect a wait — unless you’re like me and come in midweek at 9:15pm and find all the room you need; you can also order food to go. It has a casual hacienda style, with wood tables and high-backed chairs, and all the dishware and glasses are made by various artisans in Oaxaca. It’s approachable, welcoming, and family-friendly, with extremely attentive service, and is also pretty high-volume, a far cry from the hushed atmosphere at The French Laundry.\u003c/p>\n\u003ch2>A Wednesday Ramen Special at The Saratoga\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FNaoRG6BZz82\">1000 Larkin St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132310\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132310\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/saratoga-ramen-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Wednesday night ramen at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rainy, chilly nights are built for ramen, and \u003ca href=\"http://www.thesaratogasf.com\">\u003cb>The Saratoga\u003c/b>\u003c/a> is offering a weekly ramen special every Wednesday through February 13th. The first two weeks were a pop-up of sorts with chef Dennis Lee of Namu Gaji, serving his garlic-sesame-miso ramen with crispy delicata squash, roast tomato, bean sprouts, shiitake, mizuna, sesame mayu, nori, and onsen egg ($16). For the coming weeks, The Saratoga’s chef Francisco Baca will be offering his own bowl, and you can take your pick of some Japanese whiskey pairings (The Saratoga is known for their shimmering wall and selection of whiskey). A perfect Wednesday winter’s night: whiskey and ramen. Follow \u003ca href=\"https://www.instagram.com/thesaratogasf/\">@thesaratogasf\u003c/a> for menu updates.\u003c/p>\n\u003ch2>Three Options for Valentine’s Day That Are Worth Going Out For\u003c/h2>\n\u003cp>February 14, 2019\u003cbr>\n\u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/nURoAS2YjPw\">330 Gough St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132312\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132312\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/nightbird-amuse-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">A meal at Nightbird is always full of exquisite bites like this quail egg in a nest of fried shallots with brown butter sauce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for something that’s the right balance of romance and camp, \u003ca href=\"https://www.nightbirdrestaurant.com/\">\u003cb>Nightbird\u003c/b>\u003c/a> is offering a \"Fairytale Love\" menu for $200, which will feature food moments in movie scenes about love. Chef Alter and her partner Ron Boyd are celebrating their lucky 13 anniversary and they’re both February babies, so they’re excited to celebrate with guests!\u003c/p>\n\u003cp>\u003ca href=\"https://www.a16pizza.com\">A16\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ZbPHJwLYdDn\">2355 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cp>Another birthday is at \u003ca href=\"https://www.a16pizza.com\">\u003cb>A16\u003c/b>\u003c/a>, which is turning 15 on February 14! Chef Nicolette Manescalchi has created a classic Southern Italian menu, a \u003ca href=\"https://a16pizza.us5.list-manage.com/track/click?u=6d9741e414a1d9767da4f9bff&id=bdb2b0b17a&e=99241dee9c\">Lover's Feast\u003c/a>, and Wine Director Shelley Lindgren is pouring wines that have become a part of the A16 family along with some rare gems. The family-style dinner ($98 per person) includes Kumamoto oysters with Meyer lemon, ogo seaweed, olio nuovo; beet tonnarelli with sour orange, garlic, goat milk ricotta salata; and acqua pazza lobster.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">Night Fishing: Ostara\u003c/a>\u003cbr>\nThe Midway\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KqNySNJqbqp\">900 Marin St., San Francisco\u003c/a>\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/night-fishing-ostara-tickets-54952327892\">Tickets\u003c/a>: $125\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For a completely artsy dinner, one of The Midway Gallery's resident artists, Isis Hockenos, returns with another one of her \u003ca href=\"https://www.youtube.com/watch?v=JS0N4airO6U\">surreal dining events\u003c/a>, \u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">\u003cb>Night Fishing: Ostara\u003c/b>\u003c/a>. Descend into a magical, mythical realm of enchanted revelers, bewitching nymphs, and playful satyrs, and feel whispers of the approaching days of Spring. There will be music and muses and merry-makers, and a seasonal, multi-course dinner with wine pairings. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Take a look at the new Mexican restaurant, La Calenda, from Thomas Keller Restaurant Group, The Saratoga is hosting a weekly ramen special on Wednesdays, and three Valentine’s Day dinners worth the expense and hassle of going out on a very busy night of hearts and flowers.\u003c/p>\n\u003ch2>Thomas Keller’s Mexican Restaurant, La Calenda, Is Unsurprisingly Quite Delicious\u003c/h2>\n\u003cp>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003cbr>\n\u003ca href=\"http://6518%20Washington%20St,%20Yountville,%20CA%2094599\">6518 Washington St., Yountville\u003c/a>\u003cbr>\nOpen daily 5pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_132304\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-negroni-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Negroni de Hongos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an unexpected move from the Thomas Keller Restaurant Group, they opened a casual Mexican restaurant in Yountville, in the former Hurley’s, where you’ll now find destination-worthy tacos and more. \u003cstrong>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003c/strong>'s chef de cuisine is Kaelin Ulrich Trilling, who was raised in Oaxaca — he worked on his father’s tomato farm, and his mother, Susana Trilling, is a known culinary personality, with a PBS series and cooking school (Seasons of My Heart), and many cookbooks.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>At La Calenda, he was able to introduce purveyors and artisans from his home region to Yountville. Dried chiles — including chilhuacle negro, costeño rojo, and chile mixe — are from Oaxaca, and they use Tamoa to source heirloom corn from various regions of Central and Southern Mexico, including multigenerational corn growers and tortilleros. But then there’s a focus on our fantastic local products as well, like beans from Rancho Gordo, mushrooms from Connie Green of Wineforest Wild Foods, and goat milk from Sonoma County. The French Laundry Culinary Garden supplies traditional herbs, including pápalo, pipicha, and cilantro criollo, and will increase its production of squash year-round, and the kitchen will use its blossoms, fruit, and seeds.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132305\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-chips-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Totopos, guacamole, and salsas. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The totopos are so good here, it looks like TKRG will need to figure out how to sell them separately in stores (please do that), and the accompanying salsa verde and the brick red salsa mixe are stellar, plus a perfectly seasoned guacamole that will become your new gold standard ($13 for all). Add in an order of the queso fundido ($11)—made with queso Chihuahua — and prepare to get a crush on the smoky salsa a las brasas. It’s also your first encounter with the housemade tortillas here — on our visit, they were tortillas rojas, so fragrant and earthy.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The tamal de calabaza ($6) has a delicate, creamy texture, with vegetal notes from the hoja santa and comes with a puree of butternut squash, and spicy black bean salsa with aji amarillo.\u003c/p>\n\u003cfigure id=\"attachment_132306\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-barbacoa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tacos de barbacoa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meats really shine here, from the juicy tacos al pastor (shaved off a trompo/vertical spit) with roasted pineapple, shaved onion, and an outstanding salsa morita ($11 for two), to the rich and deeply savory tacos de barbacoa, with braised short rib topped with a verdant blanket of salsa avocado, plus cilantro and an unexpected spicy sprig of watercress ($13 for two). We were happy to have more of the roja tortillas.\u003c/p>\n\u003cfigure id=\"attachment_132307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-pork-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Puerco en mole verde and beans hiding under Swiss chard leaves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there’s the plato fuerte of puerco en mole verde ($22), thick slices of the most tender and pork jowl (prepared sous vide for eight hours and then finished on the wood-fired grill), so you get a satisfyingly seared exterior on the fat-laced meat, served with creamy Rancho Gordo white beans in green mole, all hiding under a few baby Swiss chard leaves.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132309\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132309\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-papel-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Avión de Papel cocktail (made with tequila). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a children’s menu, and quite the cocktail list for adults (most of the drinks are pre-batched to keep up with volume, the bar gets absolutely slammed). Try their spin on a Paper Plane (Avión de Papel) made with tequila, a great cocktail to start your meal with, and the Negroni with mezcal and porcini-infused Campari is savory and a good match with the tacos de barbacoa. The bar team is talented and fun, so hang out in the bar area if you can for a drink. In selecting local wines, the La Calenda team worked with the Mexican-American Vintner’s Association (MAVA), a nonprofit association in Napa Valley that partners with Latinix vintners and winemakers.\u003c/p>\n\u003cfigure id=\"attachment_132308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-dining-room-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">La Calenda's front dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lively restaurant is now open nightly until 11pm, and doesn’t take reservations (unless you have a group of 10 or more), so expect a wait — unless you’re like me and come in midweek at 9:15pm and find all the room you need; you can also order food to go. It has a casual hacienda style, with wood tables and high-backed chairs, and all the dishware and glasses are made by various artisans in Oaxaca. It’s approachable, welcoming, and family-friendly, with extremely attentive service, and is also pretty high-volume, a far cry from the hushed atmosphere at The French Laundry.\u003c/p>\n\u003ch2>A Wednesday Ramen Special at The Saratoga\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FNaoRG6BZz82\">1000 Larkin St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132310\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132310\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/saratoga-ramen-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Wednesday night ramen at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rainy, chilly nights are built for ramen, and \u003ca href=\"http://www.thesaratogasf.com\">\u003cb>The Saratoga\u003c/b>\u003c/a> is offering a weekly ramen special every Wednesday through February 13th. The first two weeks were a pop-up of sorts with chef Dennis Lee of Namu Gaji, serving his garlic-sesame-miso ramen with crispy delicata squash, roast tomato, bean sprouts, shiitake, mizuna, sesame mayu, nori, and onsen egg ($16). For the coming weeks, The Saratoga’s chef Francisco Baca will be offering his own bowl, and you can take your pick of some Japanese whiskey pairings (The Saratoga is known for their shimmering wall and selection of whiskey). A perfect Wednesday winter’s night: whiskey and ramen. Follow \u003ca href=\"https://www.instagram.com/thesaratogasf/\">@thesaratogasf\u003c/a> for menu updates.\u003c/p>\n\u003ch2>Three Options for Valentine’s Day That Are Worth Going Out For\u003c/h2>\n\u003cp>February 14, 2019\u003cbr>\n\u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/nURoAS2YjPw\">330 Gough St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132312\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132312\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/nightbird-amuse-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">A meal at Nightbird is always full of exquisite bites like this quail egg in a nest of fried shallots with brown butter sauce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for something that’s the right balance of romance and camp, \u003ca href=\"https://www.nightbirdrestaurant.com/\">\u003cb>Nightbird\u003c/b>\u003c/a> is offering a \"Fairytale Love\" menu for $200, which will feature food moments in movie scenes about love. Chef Alter and her partner Ron Boyd are celebrating their lucky 13 anniversary and they’re both February babies, so they’re excited to celebrate with guests!\u003c/p>\n\u003cp>\u003ca href=\"https://www.a16pizza.com\">A16\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ZbPHJwLYdDn\">2355 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cp>Another birthday is at \u003ca href=\"https://www.a16pizza.com\">\u003cb>A16\u003c/b>\u003c/a>, which is turning 15 on February 14! Chef Nicolette Manescalchi has created a classic Southern Italian menu, a \u003ca href=\"https://a16pizza.us5.list-manage.com/track/click?u=6d9741e414a1d9767da4f9bff&id=bdb2b0b17a&e=99241dee9c\">Lover's Feast\u003c/a>, and Wine Director Shelley Lindgren is pouring wines that have become a part of the A16 family along with some rare gems. The family-style dinner ($98 per person) includes Kumamoto oysters with Meyer lemon, ogo seaweed, olio nuovo; beet tonnarelli with sour orange, garlic, goat milk ricotta salata; and acqua pazza lobster.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">Night Fishing: Ostara\u003c/a>\u003cbr>\nThe Midway\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KqNySNJqbqp\">900 Marin St., San Francisco\u003c/a>\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/night-fishing-ostara-tickets-54952327892\">Tickets\u003c/a>: $125\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For a completely artsy dinner, one of The Midway Gallery's resident artists, Isis Hockenos, returns with another one of her \u003ca href=\"https://www.youtube.com/watch?v=JS0N4airO6U\">surreal dining events\u003c/a>, \u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">\u003cb>Night Fishing: Ostara\u003c/b>\u003c/a>. Descend into a magical, mythical realm of enchanted revelers, bewitching nymphs, and playful satyrs, and feel whispers of the approaching days of Spring. There will be music and muses and merry-makers, and a seasonal, multi-course dinner with wine pairings. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig)",
"title": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig)",
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"content": "\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>[contextly_sidebar id=\"yHreFaWmAEmHiWtfeLBAmcGDHKywkjyz\"]\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n",
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"description": "Break tradition for Lunar New Year and take your family out to feast at one of these Bay Area restaurants serving up special menus",
"title": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig) | KQED",
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"headline": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: El Pípila, Paper Rooster, Prime Rib Specials, Crab Feast",
"title": "Table Talk: El Pípila, Paper Rooster, Prime Rib Specials, Crab Feast",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk gives you a taste of what’s on the menu at the newly opened El Pípila in SoMa and Paper Rooster in the Tenderloin, plus a crab feast for Valentine’s Day, and two ongoing prime rib specials.\u003c/p>\n\u003ch2>Enjoy a Meal of Soulful, Guanajuatan Cuisine at El Pípila\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elpipila.com\">El Pípila\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5PSEEL221D22\">879 Brannan St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Sat 11am–7pm\u003c/p>\n\u003cfigure id=\"attachment_132246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/shrimp-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shrimp tacos with crema, pico de gallo, and cabbage. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's nothing like home cooking, and at the newly open \u003ca href=\"https://www.elpipila.com\">\u003cstrong>El Pípila\u003c/strong>\u003c/a> in SoMa, you can pretend owner Guadalupe Guerrero and her daughters Brenda and Alejandra are cooking just for you. This stylish counter restaurant is a dream come true for this hardworking family who has been working on this restaurant for over five years (Guadalupe was accepted in the La Cocina incubator program in 2012). It also took a number of partners, architects, contractors, and more who offered in-kind donations and pro bono services to pull it all off, and now we all benefit by having this hard-won restaurant in our city.\u003c/p>\n\u003cfigure id=\"attachment_132247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pozole-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1200x799.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A tasting portion of the pozole verde at El Pípila, a San Francisco favorite. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is based on authentic dishes from Guanajuato and special family recipes, with everything made by hand — Guadalupe’s pozole verde (with bacon) is a must, a bright and super-satisfying tomatillo-based chicken stew with cilantro, serrano chiles, and garlic. It will fix any cold or bad day — there's a reason it has a dedicated following.\u003c/p>\n\u003cp>There are hearty enchiladas, her famed beef albondigas, sopes, a variety of flautas, and the tacos include a savory nopales taco with chile negro, their famous carnitas, and lightly fried shrimp tacos with pico de gallo, a Guerrero family favorite. Tortillas are made by hand with fresh masa from Oakland’s La Finca Tortillería, and you can also try the bigote dorado, a large corn masa pocket filled with carne asada, lettuce, cream, and queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_132244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pipila-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">El Pípila is now a stylish counter restaurant in SoMa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since they’re right across from Airbnb, you’ll also find some updated dishes, like a kale salad with fresh nopales, pinto beans, cherry tomatoes, red onion, queso fresco, and spicy cilantro vinaigrette that brings it all together — it’s a healthy yet hearty main dish salad.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132243\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132243\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/guerrero-family-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Brenda and Guadalupe Guerrero. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Guadalupe first emigrated to the United States in 1998, she worked 12-hour days at a taqueria in Berkeley, seven days a week, in order to save up enough money to bring her two daughters here. And now they're all working together, in their very own restaurant that is full of heart and soul and pride. It's a sweet ending, just like their chocoflan.\u003c/p>\n\u003ch2>A New Chinese-American Sandwich Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fWgkebNMo2G2\">670 Larkin St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_132239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-fried-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Warrior fried chicken sandwich with housemade sriracha chips and a freshly made ginger soda. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sandwich lovers, if you’re looking to mix up your usual selection of turkey, banh mi, or an Italian combo, there’s a new Chinese-American sandwich shop in the Tenderloin called \u003cstrong>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a> \u003c/strong>in the former The Chairman location. SF native and exceedingly kind owner Stanley Yee is a first-time restaurant owner, and puts so much thought into the assembly of these sandwiches, which are either made with chicken or are vegetarian.\u003c/p>\n\u003cfigure id=\"attachment_132240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-emperor-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Emperor chicken sandwich with hoisin mayo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Emperor is like a rich chicken salad (it’s a wetter style of sandwich) made of roasted halal chicken dressed with hoisin-mayo, plus crispy chicken skin inside, sliced housemade pickles, spring onion, and sliced tomato, all nestled in a torpedo roll from Panorama that comes with griddle marks from a panino press (the Reserve is made with XO sauce instead of hoisin). It has a little kick to it and is quite a hearty sandwich for $10. I recommend getting a side of the housemade sriracha chips ($3.25) and putting some in your sandwich as you eat it for extra crunch. There are six chicken sandwiches to choose from.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are also two fried chicken options, with jasmine tea–brined chicken, garlic aioli, and tomatoes; if you get the Warrior, you get housemade Vietnamese pickles, while the General comes with sweet chile sauce and greens. The fried chicken has a dark and craggy coating (but isn’t covered with too much breading) and has a juicy interior, which contrasts perfectly with the sliced pickle. There are a couple fried sriracha tofu options as well.\u003c/p>\n\u003cp>Vegetarians will also find a five-spice eggplant and mushroom sandwich, or fennel-artichoke salad, or roasted Chinese BBQ sweet potatoes. Sadly the winter tomatoes were rather wan, but here’s hoping Yee sources some that have a bit more life and color to them until summer tomatoes return in all their glory.\u003c/p>\n\u003cp>There are housemade sodas as well, made with his own syrups—“The Super” ginger ale is bright and spicy, and comes with ginger syrup, fresh lime juice, lime rind, and carbonated water, and is an awesome soda to pair with the chicken sandwiches. There’s also a jasmine or lime soda. Grab some Pocky on your way out and start thinking about which sandwich you want to try next.\u003c/p>\n\u003ch2>\u003cb>Forget the Roses, Hit Up a Crab Feast for Valentine’s Day Instead\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2huzsFWdhTC2\">1548 Stockton St., San Francisco\u003c/a>\u003cbr>\nThursday, February 14, 6:30pm–9:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/2019-tacolicious-valentines-day-crab-bender-tickets-54563241123?aff=ebdssbdestsearch\">Tickets\u003c/a>: $120, including tip (not tax)\u003c/p>\n\u003cfigure id=\"attachment_132241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Screen-Shot-2019-01-09-at-9.04.54-AM-800x579.png\" alt=\"\" width=\"800\" height=\"579\">\u003cfigcaption class=\"wp-caption-text\">The Crab Bender at Tacolicious is a fun Valentine's Day option for everyone. \u003ccite>(Ron Escobar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanna get crabby for Valentine's Day? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> is hosting their annual \u003cstrong>Crab Bender\u003c/strong>, which is when singles, BFFs, couples, and strangers all get together around a communal table covered with newspaper, roll up their sleeves, and get pickin’ on a feast of roasted Dungeness crab (with fennel, thyme, and chile). You also get Mexican-style clam chowder with charred poblanos and bacon; Josey Baker bread; winter chopped salad with chicories and Gorgonzola; and horchata pot de crème. Beer pairings will be provided by Alameda-based Faction Brewing. Now that's a love fest.\u003c/p>\n\u003ch2>\u003cb>Prime Rib Lovers Have Two New Prix-Fixe Dinner Options\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Tp61WB74DvQ2\">1 Market St., San Francisco\u003c/a>\u003cbr>\n$47.95 and up, plus tax and gratuity\u003cbr>\nFriday and Saturday nights, 5:30pm–9pm\u003c/p>\n\u003cp>\u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/pVbGxBNHZtT2\">564 Fourth St., San Francisco\u003c/a>\u003cbr>\n$55 per guest, plus tax, 4% surcharge, and 20% gratuity\u003cbr>\nLast Sundays, 4pm–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_132242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/One-Market-Restaurant_Prime-Rib_credit-OMR-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie wood–fired prime rib roast at One Market. \u003ccite>(One Market Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re going to indulge in a steak dinner, prime rib remains a favorite of many steak lovers. There are two new options for you to get your prime rib on, starting with \u003ca href=\"https://onemarket.com/\">\u003cb>One Market Restaurant\u003c/b>\u003c/a>, where chef Mark Dommen is now serving rotisserie wood–fired prime rib every Friday and Saturday night from 5:30pm–9pm. It’s part of a special \u003cstrong>prix-fixe prime rib dinner\u003c/strong>, featuring a classic Pt. Reyes Blue Cheese wedge salad to start, followed by your choice of the “Market Street cut” ($47.95) or bone-in cut ($55.95) of rotisserie wood–fired prime rib, served with creamed spinach, horseradish cream, and made-to-order popovers. For\u003cspan class=\"Apple-converted-space\"> \u003c/span>just $4.95, you can add a Singular Sensation dessert, such as bergamot-citrus meringue tart, the famed Bradley’s butterscotch pudding, or chocolate toffee almond crunch cake.\u003c/p>\n\u003cp>Over at \u003ca href=\"http://cockscombsf.com/\">\u003cb>Cockscomb\u003c/b>\u003c/a>, chef Chris Cosentino's holiday prime rib was so popular they decided to extend it into a monthly dinner special on the last Sunday of every month. The \u003cstrong>Prime Rib Sunday Supper\u003c/strong> is a three-course, prix-fixe menu with a choice of three beef cuts (Queen Cut: 16oz. boneless; English Cut: 16oz. boneless, sliced thin, English-style; or King Cut: 24oz. with bone, $5 supplement), served with horseradish, au jus, and popovers.\u003c/p>\n\u003cp>You also get two accompaniments, such as fried Brussels sprouts with agrodolce, garlicky collard greens, baked potato, or cheesy, whipped Aligot potatoes, and more. You also get a wedge salad with chopped egg, bacon, and creamy blue cheese dressing. For dessert, you can choose banana cream pie or sticky toffee pudding.\u003cspan class=\"Apple-converted-space\"> Now that's one way to combat the Sunday Scaries.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk gives you a taste of what’s on the menu at the newly opened El Pípila in SoMa and Paper Rooster in the Tenderloin, plus a crab feast for Valentine’s Day, and two ongoing prime rib specials.\u003c/p>\n\u003ch2>Enjoy a Meal of Soulful, Guanajuatan Cuisine at El Pípila\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elpipila.com\">El Pípila\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5PSEEL221D22\">879 Brannan St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Sat 11am–7pm\u003c/p>\n\u003cfigure id=\"attachment_132246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/shrimp-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shrimp tacos with crema, pico de gallo, and cabbage. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's nothing like home cooking, and at the newly open \u003ca href=\"https://www.elpipila.com\">\u003cstrong>El Pípila\u003c/strong>\u003c/a> in SoMa, you can pretend owner Guadalupe Guerrero and her daughters Brenda and Alejandra are cooking just for you. This stylish counter restaurant is a dream come true for this hardworking family who has been working on this restaurant for over five years (Guadalupe was accepted in the La Cocina incubator program in 2012). It also took a number of partners, architects, contractors, and more who offered in-kind donations and pro bono services to pull it all off, and now we all benefit by having this hard-won restaurant in our city.\u003c/p>\n\u003cfigure id=\"attachment_132247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pozole-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1200x799.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A tasting portion of the pozole verde at El Pípila, a San Francisco favorite. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is based on authentic dishes from Guanajuato and special family recipes, with everything made by hand — Guadalupe’s pozole verde (with bacon) is a must, a bright and super-satisfying tomatillo-based chicken stew with cilantro, serrano chiles, and garlic. It will fix any cold or bad day — there's a reason it has a dedicated following.\u003c/p>\n\u003cp>There are hearty enchiladas, her famed beef albondigas, sopes, a variety of flautas, and the tacos include a savory nopales taco with chile negro, their famous carnitas, and lightly fried shrimp tacos with pico de gallo, a Guerrero family favorite. Tortillas are made by hand with fresh masa from Oakland’s La Finca Tortillería, and you can also try the bigote dorado, a large corn masa pocket filled with carne asada, lettuce, cream, and queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_132244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pipila-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">El Pípila is now a stylish counter restaurant in SoMa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since they’re right across from Airbnb, you’ll also find some updated dishes, like a kale salad with fresh nopales, pinto beans, cherry tomatoes, red onion, queso fresco, and spicy cilantro vinaigrette that brings it all together — it’s a healthy yet hearty main dish salad.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132243\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132243\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/guerrero-family-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Brenda and Guadalupe Guerrero. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Guadalupe first emigrated to the United States in 1998, she worked 12-hour days at a taqueria in Berkeley, seven days a week, in order to save up enough money to bring her two daughters here. And now they're all working together, in their very own restaurant that is full of heart and soul and pride. It's a sweet ending, just like their chocoflan.\u003c/p>\n\u003ch2>A New Chinese-American Sandwich Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fWgkebNMo2G2\">670 Larkin St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_132239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-fried-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Warrior fried chicken sandwich with housemade sriracha chips and a freshly made ginger soda. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sandwich lovers, if you’re looking to mix up your usual selection of turkey, banh mi, or an Italian combo, there’s a new Chinese-American sandwich shop in the Tenderloin called \u003cstrong>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a> \u003c/strong>in the former The Chairman location. SF native and exceedingly kind owner Stanley Yee is a first-time restaurant owner, and puts so much thought into the assembly of these sandwiches, which are either made with chicken or are vegetarian.\u003c/p>\n\u003cfigure id=\"attachment_132240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-emperor-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Emperor chicken sandwich with hoisin mayo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Emperor is like a rich chicken salad (it’s a wetter style of sandwich) made of roasted halal chicken dressed with hoisin-mayo, plus crispy chicken skin inside, sliced housemade pickles, spring onion, and sliced tomato, all nestled in a torpedo roll from Panorama that comes with griddle marks from a panino press (the Reserve is made with XO sauce instead of hoisin). It has a little kick to it and is quite a hearty sandwich for $10. I recommend getting a side of the housemade sriracha chips ($3.25) and putting some in your sandwich as you eat it for extra crunch. There are six chicken sandwiches to choose from.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are also two fried chicken options, with jasmine tea–brined chicken, garlic aioli, and tomatoes; if you get the Warrior, you get housemade Vietnamese pickles, while the General comes with sweet chile sauce and greens. The fried chicken has a dark and craggy coating (but isn’t covered with too much breading) and has a juicy interior, which contrasts perfectly with the sliced pickle. There are a couple fried sriracha tofu options as well.\u003c/p>\n\u003cp>Vegetarians will also find a five-spice eggplant and mushroom sandwich, or fennel-artichoke salad, or roasted Chinese BBQ sweet potatoes. Sadly the winter tomatoes were rather wan, but here’s hoping Yee sources some that have a bit more life and color to them until summer tomatoes return in all their glory.\u003c/p>\n\u003cp>There are housemade sodas as well, made with his own syrups—“The Super” ginger ale is bright and spicy, and comes with ginger syrup, fresh lime juice, lime rind, and carbonated water, and is an awesome soda to pair with the chicken sandwiches. There’s also a jasmine or lime soda. Grab some Pocky on your way out and start thinking about which sandwich you want to try next.\u003c/p>\n\u003ch2>\u003cb>Forget the Roses, Hit Up a Crab Feast for Valentine’s Day Instead\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2huzsFWdhTC2\">1548 Stockton St., San Francisco\u003c/a>\u003cbr>\nThursday, February 14, 6:30pm–9:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/2019-tacolicious-valentines-day-crab-bender-tickets-54563241123?aff=ebdssbdestsearch\">Tickets\u003c/a>: $120, including tip (not tax)\u003c/p>\n\u003cfigure id=\"attachment_132241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Screen-Shot-2019-01-09-at-9.04.54-AM-800x579.png\" alt=\"\" width=\"800\" height=\"579\">\u003cfigcaption class=\"wp-caption-text\">The Crab Bender at Tacolicious is a fun Valentine's Day option for everyone. \u003ccite>(Ron Escobar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanna get crabby for Valentine's Day? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> is hosting their annual \u003cstrong>Crab Bender\u003c/strong>, which is when singles, BFFs, couples, and strangers all get together around a communal table covered with newspaper, roll up their sleeves, and get pickin’ on a feast of roasted Dungeness crab (with fennel, thyme, and chile). You also get Mexican-style clam chowder with charred poblanos and bacon; Josey Baker bread; winter chopped salad with chicories and Gorgonzola; and horchata pot de crème. Beer pairings will be provided by Alameda-based Faction Brewing. Now that's a love fest.\u003c/p>\n\u003ch2>\u003cb>Prime Rib Lovers Have Two New Prix-Fixe Dinner Options\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Tp61WB74DvQ2\">1 Market St., San Francisco\u003c/a>\u003cbr>\n$47.95 and up, plus tax and gratuity\u003cbr>\nFriday and Saturday nights, 5:30pm–9pm\u003c/p>\n\u003cp>\u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/pVbGxBNHZtT2\">564 Fourth St., San Francisco\u003c/a>\u003cbr>\n$55 per guest, plus tax, 4% surcharge, and 20% gratuity\u003cbr>\nLast Sundays, 4pm–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_132242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/One-Market-Restaurant_Prime-Rib_credit-OMR-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie wood–fired prime rib roast at One Market. \u003ccite>(One Market Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re going to indulge in a steak dinner, prime rib remains a favorite of many steak lovers. There are two new options for you to get your prime rib on, starting with \u003ca href=\"https://onemarket.com/\">\u003cb>One Market Restaurant\u003c/b>\u003c/a>, where chef Mark Dommen is now serving rotisserie wood–fired prime rib every Friday and Saturday night from 5:30pm–9pm. It’s part of a special \u003cstrong>prix-fixe prime rib dinner\u003c/strong>, featuring a classic Pt. Reyes Blue Cheese wedge salad to start, followed by your choice of the “Market Street cut” ($47.95) or bone-in cut ($55.95) of rotisserie wood–fired prime rib, served with creamed spinach, horseradish cream, and made-to-order popovers. For\u003cspan class=\"Apple-converted-space\"> \u003c/span>just $4.95, you can add a Singular Sensation dessert, such as bergamot-citrus meringue tart, the famed Bradley’s butterscotch pudding, or chocolate toffee almond crunch cake.\u003c/p>\n\u003cp>Over at \u003ca href=\"http://cockscombsf.com/\">\u003cb>Cockscomb\u003c/b>\u003c/a>, chef Chris Cosentino's holiday prime rib was so popular they decided to extend it into a monthly dinner special on the last Sunday of every month. The \u003cstrong>Prime Rib Sunday Supper\u003c/strong> is a three-course, prix-fixe menu with a choice of three beef cuts (Queen Cut: 16oz. boneless; English Cut: 16oz. boneless, sliced thin, English-style; or King Cut: 24oz. with bone, $5 supplement), served with horseradish, au jus, and popovers.\u003c/p>\n\u003cp>You also get two accompaniments, such as fried Brussels sprouts with agrodolce, garlicky collard greens, baked potato, or cheesy, whipped Aligot potatoes, and more. You also get a wedge salad with chopped egg, bacon, and creamy blue cheese dressing. For dessert, you can choose banana cream pie or sticky toffee pudding.\u003cspan class=\"Apple-converted-space\"> Now that's one way to combat the Sunday Scaries.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Two Places for Khao Mun Gai, Jora, SF Restaurant Week, More",
"title": "Table Talk: Two Places for Khao Mun Gai, Jora, SF Restaurant Week, More",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Whether you’re in SF or the 510, here are two places for khao mun gai (Thai chicken and rice), plus deals for SF Restaurant Week, check out the Peruvian tasting menu at JORA, and don’t miss an important (and delicious) Pencils for Kids fundraiser.\u003c/p>\n\u003ch2>Explore Peruvian Ingredients and Unique Dishes in JORA’s Tasting Menu\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA\u003c/a>\u003cbr>\nPop-up: San Francisco location\u003cbr>\nSaturday dinners\u003cbr>\nReserve on \u003ca href=\"https://eatfeastly.com/account/profile/rodrigo.f@@8bed3e6e/\">Feastly\u003c/a>, $85\u003c/p>\n\u003cfigure id=\"attachment_132209\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/carapulcra-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Carapulcra at JORA: dry potato stew with pork tenderloin, leg confit, smashed yuca, pickled mustard seeds, port reduction, and toqto (pork rind). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you’ve had Peruvian food? Have you ever tried canchita chulpi, or chicken and cashew soup? At the \u003cstrong>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA Peruvian Cuisine\u003c/a>\u003c/strong> (pronounced “hor-ah”) pop-up in SoMa, chef Rodrigo Fernandini offers a seasonal tasting menu that will introduce you to new ingredients and regional dishes, but if you’re a native Peruvian, you'll enjoy his updated spin on the flavors of home.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Fernandini graduated from Le Cordon Bleu in Lima, Perú, and the past ten years has cooked at top local restaurants, including Madera in Menlo Park, Adega (San Jose), Zola (Palo Alto), and Quattro (East Palo Alto). He's taking a break from the grueling hours working in other restaurant kitchens so he can dedicate his time to fine-tune JORA's tasting menu and concept with his business partner for their future restaurant.\u003c/p>\n\u003cp>He’s especially proud of the leche de tigre in his \u003cem>ceviche con sentimiento\u003c/em>, made with mahi mahi, sweet potato, crunchy red onion, Cuzco giant corn, and canchita chulpi (which tastes like corn nuts). It’s truly excellent. And the \u003cem>inchicapi\u003c/em> is something special: it’s an Amazonian stew made with chicken stock and cashews (which he smokes and toasts), and he nestles bits of fried chicken, fried yucca, and bacon in the creamy stew, plus pine nut purée and cilantro oil.\u003c/p>\n\u003cfigure id=\"attachment_132210\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/tres-leches-jora-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tres leches cake for dessert.\u003c/figcaption>\u003c/figure>\n\u003cp>While the experience feels a bit steep for $85 (especially when dining in a dark pop-up space with wobbly benches, but at least you have your own table), it’s definitely an abundant five-course menu with a great deal of prep and thought put into it (and a chance to try new and unique ingredients). The timing is also a well-oiled machine, unlike some pop-ups. There have been some recent issues with alcoholic beverages at the venue, and you can’t BYOB, but there's the option of a pairing with non-alcoholic Peruvian drinks for now—they hope the venue has the license sorted out within a month or so. The dinners sell out, so look at the \u003ca href=\"https://www.joraperuviancuisine.com/events\">calendar\u003c/a> and book your spot on Feastly soon.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Simple and Affordable Meal at Gai in the Castro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.gaiandrice.com\">Gai\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Es3EoG3dkDE2\">3463 16th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30 am–8:30 pm\u003c/p>\n\u003cfigure id=\"attachment_132200\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/gai-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The classic khao mun gai with their Thai sauce at Gai \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a simple meal, one that is fulfilling and homey and won’t break the bank, the new khao mun gai spot in the Castro, \u003ca href=\"https://www.gaiandrice.com\">\u003cb>Gai\u003c/b>\u003c/a>, should fit the bill. It’s in the former Sofia Cafe, and the menu is focused on just one thing: khao mun gai (Thai slow-poached chicken over chicken fat rice, with a side of chicken broth and sliced cucumbers seasoned with a lightly spicy sesame dressing). It’s a classic dish in Singapore, Thailand, and Vietnam, and the three sauces they offer reflect the three locales: the Thai sauce here is made of soy, ginger, and cilantro; in Singapore, it’s called \u003ci>hainan gai\u003c/i>, served with a sauce of ginger and spring onions; while in Vietnam at Hoi An, it would be \u003ci>com ga\u003c/i>, with a sauce of ginger, citrus, and fish sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s a fast-casual place: you order at the counter, and for $12.95, you get breast and thigh meat, although you can request breast only, dark meat only ($10.95), or tofu. You can also swap out the white rice for brown, or cabbage salad. That’s it, nice and simple. The chicken is juicy and tender, although I found the rice to be overcooked and not “fragrant” enough, but the cucumbers had more personality than most places. I also like a bit more punch in my Thai KMG sauce (and soybeans). I wouldn’t go out of my way to eat here, but if I lived in the neighborhood, I’d be there quite a bit (I love KMG—it’s an antidote to the overindulgence that happens if you're a restaurant columnist).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can drink wine, beer, Thai iced tea, Vietnamese iced coffee, sodas, and coconut water. The staff cares about eliminating food waste by using the whole chicken, but some of the non-environmentally conscious serveware was a disconnect, like the plastic cups for water, and if a guest is dining at the restaurant, there’s no need to put a lid on the soup before bringing it to them.\u003c/p>\n\u003ch2>A Charming Berkeley Restaurant for Casual But Thoughtfully Prepared Thai Food\u003c/h2>\n\u003cp>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1DQG4Sq4iLr\">313 Ninth St., Suite 120, Berkeley\u003c/a>\u003cbr>\nOpen Tue-Thu 11:30am–3pm and 5pm –9pm, Fri 11:30am–3pm and 5pm –9:30pm, Sat 12pm–9:30pm, and Sun 12pm–9pm.\u003c/p>\n\u003cfigure id=\"attachment_132201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Kanom jean at Funky Elephant in Berkeley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in West Berkeley off Gilman, there’s a casual Thai spot called \u003cstrong>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003c/strong> that feels like the Thai version of Nyum Bai when you walk in—it's a quirky and tiny space with creative seating options (and tables covered in colorful oilcloth like you see in Thai street markets). It wafts pleasantly of fish sauce, and the Beach Boys were playing, and I was instantly charmed—and I hadn’t even seen the disco bathroom light yet. It’s perfect for lunch: dishes are well-made, and taste so fresh and so clean clean. It’s not about quantity here (with sub-par ingredients)—it’s more about being just-right and quality. Chef Supasit Puttikaew worked at Hawker Fare in San Francisco, and makes everything by hand, from the curries to sausage.\u003c/p>\n\u003cfigure id=\"attachment_132202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-KMG-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai at Funky Elephant. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I tried their khao mun gai ($15), which came with perfectly poached (organic) chicken breast, although their rice doesn’t feature any chicken fat magic—just ginger and garlic. But their KMG sauce with fermented soy beans more than made up for it flavorwise—it reminded me of the vibrant sauces I tried in Bangkok, ka-pow. The clear broth was also full of chicken-y magic flavor.\u003c/p>\n\u003cp>Another dish I tried is one I haven’t seen since traveling in Thailand: kanom jeen ($15). Here, it’s a delicate, housemade red curry, with tender rock cod filet, vermicelli noodles, and a side of bean sprouts, cabbage, cilantro, and a spritz of lime that you add. (This dish is part of their \u003ca href=\"https://www.instagram.com/p/Bsg69CKBAeL/\">menu\u003c/a> for Berkeley Restaurant Week, through January 27.)\u003c/p>\n\u003cp>My server was so friendly (anyone who offers you extra KMG sauce to go with your leftovers is a star). I want to come back for their crispy rice salad (\u003cem>nam kao tod\u003c/em>) and fried egg salad (\u003cem>yum chai dao\u003c/em>)—I love how the Thai cooks fry their eggs—and I’d even try their pad thai here, expecting something authentically made without any shortcuts.\u003c/p>\n\u003ch2>A Special Fundraiser to Help Support Children with Their Education: Small World Big Flavors\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a>\u003cbr>\nCambria Gallery\u003cbr>\n\u003ca href=\"https://goo.gl/maps/UMVCJFHDoPv\">1045 Bryant St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Tickets\u003c/a>: $75\u003c/p>\n\u003cfigure id=\"attachment_132203\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132203\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/PFK-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Thai students (both Boy and Girl Scouts!) and their new backpacks from Pencils for Kids Inc. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Thursday, January 31, is the annual fundraiser for \u003ca href=\"https://pencilsforkidsinc.com/\">Pencils for Kids, Inc.\u003c/a> called \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">\u003cstrong>Small World Big Flavors\u003c/strong>\u003c/a>, in order to raise funds to support PFK’s annual mission trips to Thailand, Bali, and Myanmar. PFK delivers backpacks, school supplies, and uniforms to children in need, and will reach over 2,200 children this year. I was so fortunate to attend an inspiring mission trip to Northern Thailand in 2017 and was so moved by everything this organization does to help children in developing countries to attend school and build a foundation for a better future. An education is something a child will have forever, and PFK has been committed to this mission for ten years (and counting!). But they can’t do it without your help. (If you are unable to attend, but would like to make a donation, please \u003ca href=\"https://pencilsforkidsinc.com/#donate\">visit here\u003c/a>.)\u003c/p>\n\u003cp>Guests who attend and support \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a> will find dishes from SF restaurants like Azalina’s, Beyond Burma, ChiliCali, Esan Classic, Garden Creamery, Liholiho Yacht Club, and the soon-to-open ONE65. There will also be beverages provided by Remy-Cointreau and HelioRoast Coffee, plus wines too.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You'll be able to bid on silent auction prizes, and there will be an amazing raffle prize:\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cb>round-trip tickets for two to Hong Kong on Cathay Pacific\u003c/b> in Premium Economy and three nights at a hotel. Good luck!\u003c/p>\n\u003ch2>Start Planning Your Week of Dining for SF Restaurant Week\u003c/h2>\n\u003cp>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003cbr>\nJanuary 23–31\u003c/p>\n\u003cfigure id=\"attachment_132204\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132204\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/china-live-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">China Live's \"working hands\" dumplings come with sesame butter and peppercorn-chile broth. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s that time of the year when over 100 SF restaurants are suddenly offering prix-fixe menus: it’s \u003cstrong>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003c/strong>! From January 23–31, visit restaurants for special deals on lunch (two-plus courses for $15 or $25) and dinner (three-plus courses for $40 or $65). Many restaurants offer their well-known dishes, so it’s a great time to tick some “wanna go” places off your list.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Top restaurants to consider include August (1) Five (you can try their bison keema pao for lunch), Central Kitchen, China Live (don’t miss their “working hands” dumplings, and you get a jar of their chile sauce), Flores is even including a cocktail with their menu, Maybeck’s is offering an abundant dinner menu, ROOH's dinner menu includes their beef short rib curry, Spruce's lunch menu includes their famed burger, and Wayfare Tavern's fried chicken is on the menu! You can view the menu offerings online.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you’re in SF or the 510, here are two places for khao mun gai (Thai chicken and rice), plus deals for SF Restaurant Week, check out the Peruvian tasting menu at JORA, and don’t miss an important (and delicious) Pencils for Kids fundraiser.\u003c/p>\n\u003ch2>Explore Peruvian Ingredients and Unique Dishes in JORA’s Tasting Menu\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA\u003c/a>\u003cbr>\nPop-up: San Francisco location\u003cbr>\nSaturday dinners\u003cbr>\nReserve on \u003ca href=\"https://eatfeastly.com/account/profile/rodrigo.f@@8bed3e6e/\">Feastly\u003c/a>, $85\u003c/p>\n\u003cfigure id=\"attachment_132209\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/carapulcra-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Carapulcra at JORA: dry potato stew with pork tenderloin, leg confit, smashed yuca, pickled mustard seeds, port reduction, and toqto (pork rind). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you’ve had Peruvian food? Have you ever tried canchita chulpi, or chicken and cashew soup? At the \u003cstrong>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA Peruvian Cuisine\u003c/a>\u003c/strong> (pronounced “hor-ah”) pop-up in SoMa, chef Rodrigo Fernandini offers a seasonal tasting menu that will introduce you to new ingredients and regional dishes, but if you’re a native Peruvian, you'll enjoy his updated spin on the flavors of home.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Fernandini graduated from Le Cordon Bleu in Lima, Perú, and the past ten years has cooked at top local restaurants, including Madera in Menlo Park, Adega (San Jose), Zola (Palo Alto), and Quattro (East Palo Alto). He's taking a break from the grueling hours working in other restaurant kitchens so he can dedicate his time to fine-tune JORA's tasting menu and concept with his business partner for their future restaurant.\u003c/p>\n\u003cp>He’s especially proud of the leche de tigre in his \u003cem>ceviche con sentimiento\u003c/em>, made with mahi mahi, sweet potato, crunchy red onion, Cuzco giant corn, and canchita chulpi (which tastes like corn nuts). It’s truly excellent. And the \u003cem>inchicapi\u003c/em> is something special: it’s an Amazonian stew made with chicken stock and cashews (which he smokes and toasts), and he nestles bits of fried chicken, fried yucca, and bacon in the creamy stew, plus pine nut purée and cilantro oil.\u003c/p>\n\u003cfigure id=\"attachment_132210\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/tres-leches-jora-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tres leches cake for dessert.\u003c/figcaption>\u003c/figure>\n\u003cp>While the experience feels a bit steep for $85 (especially when dining in a dark pop-up space with wobbly benches, but at least you have your own table), it’s definitely an abundant five-course menu with a great deal of prep and thought put into it (and a chance to try new and unique ingredients). The timing is also a well-oiled machine, unlike some pop-ups. There have been some recent issues with alcoholic beverages at the venue, and you can’t BYOB, but there's the option of a pairing with non-alcoholic Peruvian drinks for now—they hope the venue has the license sorted out within a month or so. The dinners sell out, so look at the \u003ca href=\"https://www.joraperuviancuisine.com/events\">calendar\u003c/a> and book your spot on Feastly soon.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Simple and Affordable Meal at Gai in the Castro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.gaiandrice.com\">Gai\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Es3EoG3dkDE2\">3463 16th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30 am–8:30 pm\u003c/p>\n\u003cfigure id=\"attachment_132200\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/gai-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The classic khao mun gai with their Thai sauce at Gai \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a simple meal, one that is fulfilling and homey and won’t break the bank, the new khao mun gai spot in the Castro, \u003ca href=\"https://www.gaiandrice.com\">\u003cb>Gai\u003c/b>\u003c/a>, should fit the bill. It’s in the former Sofia Cafe, and the menu is focused on just one thing: khao mun gai (Thai slow-poached chicken over chicken fat rice, with a side of chicken broth and sliced cucumbers seasoned with a lightly spicy sesame dressing). It’s a classic dish in Singapore, Thailand, and Vietnam, and the three sauces they offer reflect the three locales: the Thai sauce here is made of soy, ginger, and cilantro; in Singapore, it’s called \u003ci>hainan gai\u003c/i>, served with a sauce of ginger and spring onions; while in Vietnam at Hoi An, it would be \u003ci>com ga\u003c/i>, with a sauce of ginger, citrus, and fish sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s a fast-casual place: you order at the counter, and for $12.95, you get breast and thigh meat, although you can request breast only, dark meat only ($10.95), or tofu. You can also swap out the white rice for brown, or cabbage salad. That’s it, nice and simple. The chicken is juicy and tender, although I found the rice to be overcooked and not “fragrant” enough, but the cucumbers had more personality than most places. I also like a bit more punch in my Thai KMG sauce (and soybeans). I wouldn’t go out of my way to eat here, but if I lived in the neighborhood, I’d be there quite a bit (I love KMG—it’s an antidote to the overindulgence that happens if you're a restaurant columnist).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can drink wine, beer, Thai iced tea, Vietnamese iced coffee, sodas, and coconut water. The staff cares about eliminating food waste by using the whole chicken, but some of the non-environmentally conscious serveware was a disconnect, like the plastic cups for water, and if a guest is dining at the restaurant, there’s no need to put a lid on the soup before bringing it to them.\u003c/p>\n\u003ch2>A Charming Berkeley Restaurant for Casual But Thoughtfully Prepared Thai Food\u003c/h2>\n\u003cp>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1DQG4Sq4iLr\">313 Ninth St., Suite 120, Berkeley\u003c/a>\u003cbr>\nOpen Tue-Thu 11:30am–3pm and 5pm –9pm, Fri 11:30am–3pm and 5pm –9:30pm, Sat 12pm–9:30pm, and Sun 12pm–9pm.\u003c/p>\n\u003cfigure id=\"attachment_132201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Kanom jean at Funky Elephant in Berkeley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in West Berkeley off Gilman, there’s a casual Thai spot called \u003cstrong>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003c/strong> that feels like the Thai version of Nyum Bai when you walk in—it's a quirky and tiny space with creative seating options (and tables covered in colorful oilcloth like you see in Thai street markets). It wafts pleasantly of fish sauce, and the Beach Boys were playing, and I was instantly charmed—and I hadn’t even seen the disco bathroom light yet. It’s perfect for lunch: dishes are well-made, and taste so fresh and so clean clean. It’s not about quantity here (with sub-par ingredients)—it’s more about being just-right and quality. Chef Supasit Puttikaew worked at Hawker Fare in San Francisco, and makes everything by hand, from the curries to sausage.\u003c/p>\n\u003cfigure id=\"attachment_132202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-KMG-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai at Funky Elephant. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I tried their khao mun gai ($15), which came with perfectly poached (organic) chicken breast, although their rice doesn’t feature any chicken fat magic—just ginger and garlic. But their KMG sauce with fermented soy beans more than made up for it flavorwise—it reminded me of the vibrant sauces I tried in Bangkok, ka-pow. The clear broth was also full of chicken-y magic flavor.\u003c/p>\n\u003cp>Another dish I tried is one I haven’t seen since traveling in Thailand: kanom jeen ($15). Here, it’s a delicate, housemade red curry, with tender rock cod filet, vermicelli noodles, and a side of bean sprouts, cabbage, cilantro, and a spritz of lime that you add. (This dish is part of their \u003ca href=\"https://www.instagram.com/p/Bsg69CKBAeL/\">menu\u003c/a> for Berkeley Restaurant Week, through January 27.)\u003c/p>\n\u003cp>My server was so friendly (anyone who offers you extra KMG sauce to go with your leftovers is a star). I want to come back for their crispy rice salad (\u003cem>nam kao tod\u003c/em>) and fried egg salad (\u003cem>yum chai dao\u003c/em>)—I love how the Thai cooks fry their eggs—and I’d even try their pad thai here, expecting something authentically made without any shortcuts.\u003c/p>\n\u003ch2>A Special Fundraiser to Help Support Children with Their Education: Small World Big Flavors\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a>\u003cbr>\nCambria Gallery\u003cbr>\n\u003ca href=\"https://goo.gl/maps/UMVCJFHDoPv\">1045 Bryant St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Tickets\u003c/a>: $75\u003c/p>\n\u003cfigure id=\"attachment_132203\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132203\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/PFK-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Thai students (both Boy and Girl Scouts!) and their new backpacks from Pencils for Kids Inc. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Thursday, January 31, is the annual fundraiser for \u003ca href=\"https://pencilsforkidsinc.com/\">Pencils for Kids, Inc.\u003c/a> called \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">\u003cstrong>Small World Big Flavors\u003c/strong>\u003c/a>, in order to raise funds to support PFK’s annual mission trips to Thailand, Bali, and Myanmar. PFK delivers backpacks, school supplies, and uniforms to children in need, and will reach over 2,200 children this year. I was so fortunate to attend an inspiring mission trip to Northern Thailand in 2017 and was so moved by everything this organization does to help children in developing countries to attend school and build a foundation for a better future. An education is something a child will have forever, and PFK has been committed to this mission for ten years (and counting!). But they can’t do it without your help. (If you are unable to attend, but would like to make a donation, please \u003ca href=\"https://pencilsforkidsinc.com/#donate\">visit here\u003c/a>.)\u003c/p>\n\u003cp>Guests who attend and support \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a> will find dishes from SF restaurants like Azalina’s, Beyond Burma, ChiliCali, Esan Classic, Garden Creamery, Liholiho Yacht Club, and the soon-to-open ONE65. There will also be beverages provided by Remy-Cointreau and HelioRoast Coffee, plus wines too.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You'll be able to bid on silent auction prizes, and there will be an amazing raffle prize:\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cb>round-trip tickets for two to Hong Kong on Cathay Pacific\u003c/b> in Premium Economy and three nights at a hotel. Good luck!\u003c/p>\n\u003ch2>Start Planning Your Week of Dining for SF Restaurant Week\u003c/h2>\n\u003cp>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003cbr>\nJanuary 23–31\u003c/p>\n\u003cfigure id=\"attachment_132204\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132204\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/china-live-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">China Live's \"working hands\" dumplings come with sesame butter and peppercorn-chile broth. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s that time of the year when over 100 SF restaurants are suddenly offering prix-fixe menus: it’s \u003cstrong>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003c/strong>! From January 23–31, visit restaurants for special deals on lunch (two-plus courses for $15 or $25) and dinner (three-plus courses for $40 or $65). Many restaurants offer their well-known dishes, so it’s a great time to tick some “wanna go” places off your list.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Top restaurants to consider include August (1) Five (you can try their bison keema pao for lunch), Central Kitchen, China Live (don’t miss their “working hands” dumplings, and you get a jar of their chile sauce), Flores is even including a cocktail with their menu, Maybeck’s is offering an abundant dinner menu, ROOH's dinner menu includes their beef short rib curry, Spruce's lunch menu includes their famed burger, and Wayfare Tavern's fried chicken is on the menu! You can view the menu offerings online.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Obispo, Pig Roast, Pizzeria Delfina Downtown, Beefy Options",
"title": "Table Talk: Obispo, Pig Roast, Pizzeria Delfina Downtown, Beefy Options",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Plan a visit to Obispo on 24th Street for rum and savory dishes, warm up with bone marrow ramen at Ushi Taro, check out the new Pizzeria Delfina Downtown, and two pop-up events with roasted pig and a wagyu tasting menu.\u003c/p>\n\u003ch2>Explore the Many Facets of Rum at Obispo\u003c/h2>\n\u003cp>\u003ca href=\"https://www.obisposf.com\">Obispo\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Obispo/@37.7524495,-122.4200217,17z/data=!3m1!4b1!4m13!1m7!3m6!1s0x808f7e4748f5ef1f:0x75cf92f01403fb8e!2s3266+24th+St,+San+Francisco,+CA+94110!3b1!8m2!3d37.7524495!4d-122.417833!3m4!1s0x808f7f679ce51835:0xf5c2861488b8029f!8m2!3d37.7524495!4d-122.417833\">3266 24th St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 6pm–2am\u003c/p>\n\u003cfigure id=\"attachment_132116\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132116\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/obispo-bar-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The bar at Obispo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now open in the Mission is \u003ca href=\"https://www.obisposf.com\">\u003cstrong>Obispo\u003c/strong>\u003c/a>, the latest project from Bar Agricole and Trou Normand’s Thad Vogler, who has created a very special homage to rum, its origins and challenging history, its craft, and many expressions. Vogler is known for his passion for terroir and the artisan, so don’t expect any umbrella drinks: if you want to really get to know rum, you’ll drink it neat here. The bar offering is highly edited and carefully curated.\u003c/p>\n\u003cfigure id=\"attachment_132119\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/obispo-presidente-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">El Presidente. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cocktails include a trio of Mojitos, the dreamy El Presidente made with vermouth, the National with a welcome hit of pineapple, and the ‘Ti Punch features the funky kick of rhum agricole (which is distilled from fresh cane sugar). All the cocktails are priced at $14 and under (most are closer to $10) — Vogler wanted to ensure they were affordable for the neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_132117\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132117\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/obispo-empanadas-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Empanadas with chimichurri. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seth Stowaway has built a menu that highlights dishes from places and cultures where rum is produced, from Jamaican oxtail stew ($15/$28) to a hearty cubano ($15) to choripan ($12) in Argentina. The can’t-miss dish is the spicy, juicy, grilled pollo de Obispo ($18/$34 for a whole bird) — it has a wonderful smoky kiss. You can get it in a plate lunch that comes with two sides ($20), like the creamy maduros, macaroni salad (it has a high nostalgia factor), congrí (rice and beans), collards, and more. Or you can just nibble on some beef or potato empanadas ($4 each) with chimichurri.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132118\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/obispo-back-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">The back dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Obispo is unexpectedly spacious — there’s seating at tables in the front, the bar, and then there's a back room with even more tables and a look into the semi-open kitchen; Wylie Price designed the space. The handcrafted simplicity of all the wood tables and chairs pairs with the reproduced folk mural above the bar from artist Bill Traylor (who was born into slavery) — Vogler partnered with SF’s Museum of the African Diaspora for ongoing art installations, which can help remind and educate guests about rum's history (and roots in slavery and colonialism). He also worked with Calle 24 on being mindful of the needs of the neighborhood (keeping prices affordable, all the staff speaks Spanish, and the menu is in Spanish) to help preserve its character; both organizations will also receive some profits.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s a wonderful atmosphere in the bar, from the Latin music to the soft candlelight to the smell of mint (and smoky chicken), the sound of cocktails being stirred, and a room full of industry folks coming by to check it out. You should too.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Roasted Pig Pop-Up with Prubechu at Harmonic Brewing\u003c/h2>\n\u003cp>\u003ca href=\"http://harmonicbrewing.com\">Harmonic Brewing\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/erJSLnKHDuA2\">1050 26th St., San Francisco\u003c/a>\u003cbr>\nFriday January 18, 4pm–9pm\u003cbr>\n$12 \u003ca href=\"https://www.brownpapertickets.com/event/4047403\">pre-order\u003c/a>, $14 on premise\u003c/p>\n\u003cfigure id=\"attachment_132120\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/prubechu-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Prubechu's whole-roasted pig. \u003ccite>(Shawn Camacho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who has been missing the Chamorro cooking of \u003ca href=\"http://www.prubechu.com\">\u003cstrong>Prubechu\u003c/strong>\u003c/a> in the Mission (the former Guamanian restaurant from chef Shawn Naputi and general manager Shawn Camacho) won’t want to miss their \u003ca href=\"http://www.prubechu.com/upcoming-special-events/\">pop-up\u003c/a> at \u003ca href=\"http://harmonicbrewing.com\">Harmonic Brewing\u003c/a>. On Friday, January 18, they will be cooking a whole-roasted pig, and serving it with red rice and pickles. You can \u003ca href=\"https://www.brownpapertickets.com/event/4047403\">pre-order\u003c/a> a plate for $12, or hope to get one on-premise for $14. Enjoy some of Harmonic's amazing brews, and it’s kid- and dog-friendly, so bring the whole fam!\u003c/p>\n\u003ch2>Pizzeria Delfina Opens Downtown with Some New Offerings\u003c/h2>\n\u003cp>\u003ca href=\"http://www.pizzeriadelfina.com/downtown\">Pizzeria Delfina Downtown\u003c/a>\u003cbr>\n688 Mission St., San Francisco\u003cbr>\nMon-Sun 11:30am–10pm and Sun 11:30am–9pm\u003c/p>\n\u003cfigure id=\"attachment_132121\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pizzeriadelfina-duo-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Carbonara and amatriciana pizzas. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Pizzeria Delfina’s crispy crust pizzas and antipasti (like their chilled tripe!) have a new location to visit for lunch or dinner:\u003cb> \u003c/b>\u003ca href=\"http://www.pizzeriadelfina.com/downtown\">\u003cb>Pizzeria Delfina Downtown\u003c/b>\u003c/a>. The 46-seat space has a clean and airy look, complete with a fun SF mural by Shawn Bullen — there’s outdoor seating too.\u003c/p>\n\u003cp>The pizzas are as good as ever — don’t miss the carbonara (with guanciale, egg, pecorino, scallions, black pepper) and if you want another pasta dish for your pizza, there’s their amatriciana (guanciale, chile, tomato, pecorino, black pepper) — both were $19 each. Some new things to note: there are a few pasta options from chef de cuisine Madison Montoto (similar to the expanded menu offered at the Pacific Heights location) that rotate weekly, plus some seasonal vegetable sides, and you’ll also find an expanded wine list from wine director Sally Kim of Italian and Californian selections, including two special wines for Pizzeria Delfina from Scribe (a chardonnay poured en magnum!) and De Conciliis.\u003c/p>\n\u003cp>The other fun addition happening is their new soft-serve from Double 8 Dairy: fior di latte or chocolate or swirl (made with creamy buffalo milk) — you definitely want to save room for dessert.\u003c/p>\n\u003ch2>Something to Try: Decadent Beef Ramen with Bone Marrow\u003c/h2>\n\u003cp>\u003ca href=\"https://ushitaroramen.com\">Ushi Taro\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/iu1Qjuz3QHM2\">1382 9th Ave., San Francisco\u003c/a>\u003cbr>\nMon–Fri 5pm–9:30pm, Sat–Sun 11:30am–2:30pm, 5pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_132123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132123\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ushi-paitan-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Beef paitan with filet and bone marrow. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a lover of bone marrow, there’s a ramen shop in the Inner Sunset that is known for offering a bone marrow supplement to your bowl of noodles called\u003cstrong> \u003ca href=\"https://ushitaroramen.com\">Ushi Taro\u003c/a>\u003c/strong>. There are five kinds of broth (beef paitan or spicy, shio, vegan, or oxtail and tomato) and bowls that range from $12–$15, and while they call it ramen, I think ramen purists will be happier if they think of it as a tasty bowl of noodles, but not a pinnacle of ramen broth technique and noodle sourcing.\u003c/p>\n\u003cp>The bone marrow supplement is $6, which gets hit with a swath of black truffle paste and is torched before being added on top of your bowl (you scoop it into your bowl for a big flavor boost, but be careful to not burn your fingers on the bone). Oxtail or beef tenderloin are other supplements, for $5 each. The bowls come with meaty oyster mushrooms, which are a great pairing with the beefy notes. Sadly the sliced onsen egg shows up cold in the bowl ($1.50 extra for some bowls), but at least the yolk was custardy and flavorful.\u003c/p>\n\u003cfigure id=\"attachment_132124\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132124\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/oxtail-ushi-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Oxtail and tomato with bone marrow. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Personally, I loved the heartiness of the oxtail and tomato, which is more of a Cantonese pairing than Japanese, and was perfect on a rainy night. My friend enjoyed his beef paitan, with notes of kelp and bonito, but the oxtail and tomato was the unexpected winner for full flavor (and richness).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Appetizers include juicy beef gyoza with spicy soy, a few tempura options (okra, mushroom), and other beefy options. There’s also an oxtail stew and tomato rice bowl option, and gyudon. There is no alcohol served nor is BYOB allowed, so your tab will stay reasonable. It’s a casual spot, with people coming in for a bowl at communal tables or the counters, and then heading out soon thereafter.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Enjoy a Wagyu Tasting Menu from the Upcoming Gozu with Avery\u003c/h2>\n\u003cp>\u003ca href=\"http://www.averysf.com\">Avery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/iYHtjT7RnEP2\">1552 Fillmore St., San Francisco\u003c/a>\u003cbr>\nJanuary 23–25\u003cbr>\nFirst seating at 5:30pm, last seating at 9:30pm\u003cbr>\n$98 set menu with optional supplements and beverage pairings. Reserve on \u003ca href=\"https://www.exploretock.com/avery/\">Tock\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_132125\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/wagyu-gozu-avery-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gozu’s bincho-seared beef with yuzu and kinome from chef Marc Zimmerman. \u003ccite>(Marc Zimmerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Marc Zimmerman, previously of Alexander’s Steakhouse (and Nobu and Restaurant Guy Savoy), is opening \u003ca href=\"http://www.gozusf.com\">Ittoryu Gozu\u003c/a> in SoMa, a restaurant that will center on wagyu beef and robata-style cooking. But until that opens, you can check out his cooking in a \u003cstrong>collaborative dinner at \u003ca href=\"http://www.averysf.com\">Avery\u003c/a>\u003c/strong> with chef-owner Rodney Wages (with four dishes from each chef).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>From January 23–25, they will be offering an eight-course menu for $98, highlighting rare cuts of beef, and traditional robata techniques with creative culinary touches. Dishes will include wagyu 'nduja; beef marrow chawanmushi; and grilled fish and snow beef fat; there will also be the option to add two supplements for a total of ten courses.\u003c/p>\n\n",
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"excerpt": "Obispo is now open on 24th Street, plus the new Pizzeria Delfina Downtown, try bone marrow ramen, and two tasty pop-ups.",
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"description": "Obispo is now open on 24th Street, plus the new Pizzeria Delfina Downtown, try bone marrow ramen, and two tasty pop-ups.",
"title": "Table Talk: Obispo, Pig Roast, Pizzeria Delfina Downtown, Beefy Options | KQED",
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"headline": "Table Talk: Obispo, Pig Roast, Pizzeria Delfina Downtown, Beefy Options",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Plan a visit to Obispo on 24th Street for rum and savory dishes, warm up with bone marrow ramen at Ushi Taro, check out the new Pizzeria Delfina Downtown, and two pop-up events with roasted pig and a wagyu tasting menu.\u003c/p>\n\u003ch2>Explore the Many Facets of Rum at Obispo\u003c/h2>\n\u003cp>\u003ca href=\"https://www.obisposf.com\">Obispo\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Obispo/@37.7524495,-122.4200217,17z/data=!3m1!4b1!4m13!1m7!3m6!1s0x808f7e4748f5ef1f:0x75cf92f01403fb8e!2s3266+24th+St,+San+Francisco,+CA+94110!3b1!8m2!3d37.7524495!4d-122.417833!3m4!1s0x808f7f679ce51835:0xf5c2861488b8029f!8m2!3d37.7524495!4d-122.417833\">3266 24th St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 6pm–2am\u003c/p>\n\u003cfigure id=\"attachment_132116\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132116\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/obispo-bar-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The bar at Obispo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now open in the Mission is \u003ca href=\"https://www.obisposf.com\">\u003cstrong>Obispo\u003c/strong>\u003c/a>, the latest project from Bar Agricole and Trou Normand’s Thad Vogler, who has created a very special homage to rum, its origins and challenging history, its craft, and many expressions. Vogler is known for his passion for terroir and the artisan, so don’t expect any umbrella drinks: if you want to really get to know rum, you’ll drink it neat here. The bar offering is highly edited and carefully curated.\u003c/p>\n\u003cfigure id=\"attachment_132119\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/obispo-presidente-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">El Presidente. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cocktails include a trio of Mojitos, the dreamy El Presidente made with vermouth, the National with a welcome hit of pineapple, and the ‘Ti Punch features the funky kick of rhum agricole (which is distilled from fresh cane sugar). All the cocktails are priced at $14 and under (most are closer to $10) — Vogler wanted to ensure they were affordable for the neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_132117\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132117\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/obispo-empanadas-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Empanadas with chimichurri. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seth Stowaway has built a menu that highlights dishes from places and cultures where rum is produced, from Jamaican oxtail stew ($15/$28) to a hearty cubano ($15) to choripan ($12) in Argentina. The can’t-miss dish is the spicy, juicy, grilled pollo de Obispo ($18/$34 for a whole bird) — it has a wonderful smoky kiss. You can get it in a plate lunch that comes with two sides ($20), like the creamy maduros, macaroni salad (it has a high nostalgia factor), congrí (rice and beans), collards, and more. Or you can just nibble on some beef or potato empanadas ($4 each) with chimichurri.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132118\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/obispo-back-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">The back dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Obispo is unexpectedly spacious — there’s seating at tables in the front, the bar, and then there's a back room with even more tables and a look into the semi-open kitchen; Wylie Price designed the space. The handcrafted simplicity of all the wood tables and chairs pairs with the reproduced folk mural above the bar from artist Bill Traylor (who was born into slavery) — Vogler partnered with SF’s Museum of the African Diaspora for ongoing art installations, which can help remind and educate guests about rum's history (and roots in slavery and colonialism). He also worked with Calle 24 on being mindful of the needs of the neighborhood (keeping prices affordable, all the staff speaks Spanish, and the menu is in Spanish) to help preserve its character; both organizations will also receive some profits.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s a wonderful atmosphere in the bar, from the Latin music to the soft candlelight to the smell of mint (and smoky chicken), the sound of cocktails being stirred, and a room full of industry folks coming by to check it out. You should too.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Roasted Pig Pop-Up with Prubechu at Harmonic Brewing\u003c/h2>\n\u003cp>\u003ca href=\"http://harmonicbrewing.com\">Harmonic Brewing\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/erJSLnKHDuA2\">1050 26th St., San Francisco\u003c/a>\u003cbr>\nFriday January 18, 4pm–9pm\u003cbr>\n$12 \u003ca href=\"https://www.brownpapertickets.com/event/4047403\">pre-order\u003c/a>, $14 on premise\u003c/p>\n\u003cfigure id=\"attachment_132120\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/prubechu-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Prubechu's whole-roasted pig. \u003ccite>(Shawn Camacho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who has been missing the Chamorro cooking of \u003ca href=\"http://www.prubechu.com\">\u003cstrong>Prubechu\u003c/strong>\u003c/a> in the Mission (the former Guamanian restaurant from chef Shawn Naputi and general manager Shawn Camacho) won’t want to miss their \u003ca href=\"http://www.prubechu.com/upcoming-special-events/\">pop-up\u003c/a> at \u003ca href=\"http://harmonicbrewing.com\">Harmonic Brewing\u003c/a>. On Friday, January 18, they will be cooking a whole-roasted pig, and serving it with red rice and pickles. You can \u003ca href=\"https://www.brownpapertickets.com/event/4047403\">pre-order\u003c/a> a plate for $12, or hope to get one on-premise for $14. Enjoy some of Harmonic's amazing brews, and it’s kid- and dog-friendly, so bring the whole fam!\u003c/p>\n\u003ch2>Pizzeria Delfina Opens Downtown with Some New Offerings\u003c/h2>\n\u003cp>\u003ca href=\"http://www.pizzeriadelfina.com/downtown\">Pizzeria Delfina Downtown\u003c/a>\u003cbr>\n688 Mission St., San Francisco\u003cbr>\nMon-Sun 11:30am–10pm and Sun 11:30am–9pm\u003c/p>\n\u003cfigure id=\"attachment_132121\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pizzeriadelfina-duo-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Carbonara and amatriciana pizzas. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Pizzeria Delfina’s crispy crust pizzas and antipasti (like their chilled tripe!) have a new location to visit for lunch or dinner:\u003cb> \u003c/b>\u003ca href=\"http://www.pizzeriadelfina.com/downtown\">\u003cb>Pizzeria Delfina Downtown\u003c/b>\u003c/a>. The 46-seat space has a clean and airy look, complete with a fun SF mural by Shawn Bullen — there’s outdoor seating too.\u003c/p>\n\u003cp>The pizzas are as good as ever — don’t miss the carbonara (with guanciale, egg, pecorino, scallions, black pepper) and if you want another pasta dish for your pizza, there’s their amatriciana (guanciale, chile, tomato, pecorino, black pepper) — both were $19 each. Some new things to note: there are a few pasta options from chef de cuisine Madison Montoto (similar to the expanded menu offered at the Pacific Heights location) that rotate weekly, plus some seasonal vegetable sides, and you’ll also find an expanded wine list from wine director Sally Kim of Italian and Californian selections, including two special wines for Pizzeria Delfina from Scribe (a chardonnay poured en magnum!) and De Conciliis.\u003c/p>\n\u003cp>The other fun addition happening is their new soft-serve from Double 8 Dairy: fior di latte or chocolate or swirl (made with creamy buffalo milk) — you definitely want to save room for dessert.\u003c/p>\n\u003ch2>Something to Try: Decadent Beef Ramen with Bone Marrow\u003c/h2>\n\u003cp>\u003ca href=\"https://ushitaroramen.com\">Ushi Taro\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/iu1Qjuz3QHM2\">1382 9th Ave., San Francisco\u003c/a>\u003cbr>\nMon–Fri 5pm–9:30pm, Sat–Sun 11:30am–2:30pm, 5pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_132123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132123\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ushi-paitan-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Beef paitan with filet and bone marrow. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a lover of bone marrow, there’s a ramen shop in the Inner Sunset that is known for offering a bone marrow supplement to your bowl of noodles called\u003cstrong> \u003ca href=\"https://ushitaroramen.com\">Ushi Taro\u003c/a>\u003c/strong>. There are five kinds of broth (beef paitan or spicy, shio, vegan, or oxtail and tomato) and bowls that range from $12–$15, and while they call it ramen, I think ramen purists will be happier if they think of it as a tasty bowl of noodles, but not a pinnacle of ramen broth technique and noodle sourcing.\u003c/p>\n\u003cp>The bone marrow supplement is $6, which gets hit with a swath of black truffle paste and is torched before being added on top of your bowl (you scoop it into your bowl for a big flavor boost, but be careful to not burn your fingers on the bone). Oxtail or beef tenderloin are other supplements, for $5 each. The bowls come with meaty oyster mushrooms, which are a great pairing with the beefy notes. Sadly the sliced onsen egg shows up cold in the bowl ($1.50 extra for some bowls), but at least the yolk was custardy and flavorful.\u003c/p>\n\u003cfigure id=\"attachment_132124\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132124\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/oxtail-ushi-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Oxtail and tomato with bone marrow. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Personally, I loved the heartiness of the oxtail and tomato, which is more of a Cantonese pairing than Japanese, and was perfect on a rainy night. My friend enjoyed his beef paitan, with notes of kelp and bonito, but the oxtail and tomato was the unexpected winner for full flavor (and richness).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Appetizers include juicy beef gyoza with spicy soy, a few tempura options (okra, mushroom), and other beefy options. There’s also an oxtail stew and tomato rice bowl option, and gyudon. There is no alcohol served nor is BYOB allowed, so your tab will stay reasonable. It’s a casual spot, with people coming in for a bowl at communal tables or the counters, and then heading out soon thereafter.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Enjoy a Wagyu Tasting Menu from the Upcoming Gozu with Avery\u003c/h2>\n\u003cp>\u003ca href=\"http://www.averysf.com\">Avery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/iYHtjT7RnEP2\">1552 Fillmore St., San Francisco\u003c/a>\u003cbr>\nJanuary 23–25\u003cbr>\nFirst seating at 5:30pm, last seating at 9:30pm\u003cbr>\n$98 set menu with optional supplements and beverage pairings. Reserve on \u003ca href=\"https://www.exploretock.com/avery/\">Tock\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_132125\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/wagyu-gozu-avery-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/wagyu-gozu-avery-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gozu’s bincho-seared beef with yuzu and kinome from chef Marc Zimmerman. \u003ccite>(Marc Zimmerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Marc Zimmerman, previously of Alexander’s Steakhouse (and Nobu and Restaurant Guy Savoy), is opening \u003ca href=\"http://www.gozusf.com\">Ittoryu Gozu\u003c/a> in SoMa, a restaurant that will center on wagyu beef and robata-style cooking. But until that opens, you can check out his cooking in a \u003cstrong>collaborative dinner at \u003ca href=\"http://www.averysf.com\">Avery\u003c/a>\u003c/strong> with chef-owner Rodney Wages (with four dishes from each chef).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From January 23–25, they will be offering an eight-course menu for $98, highlighting rare cuts of beef, and traditional robata techniques with creative culinary touches. Dishes will include wagyu 'nduja; beef marrow chawanmushi; and grilled fish and snow beef fat; there will also be the option to add two supplements for a total of ten courses.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Freshly motivated to accomplish New Year’s resolutions after the excess of the holidays, a lot of people choose to scale back drinking alcohol during January. A “dry January” looks different for each person, depending on what they’re trying to accomplish — maybe they keep the glass of wine with dinner but skip the bar outings on Friday night. Or maybe they limit themselves to one drink only at the company happy hour.\u003c/p>\n\u003cp>Regardless, skipping drinking can sometimes feel like it's costing you your social life. Whether you’re suffering FOMO seeing your friends at the newest wine bar or compromising your goal for a second beer at game night, finding ways to stick to your guns when everyone around you is drinking can be rough. But, it can be a positive to stick it out according to life coach and speaker \u003ca href=\"http://alliestarkwellness.com/\">Allie Stark.\u003c/a>\u003c/p>\n\u003cp>“Deciding to cut back or stop consuming alcohol after the excess of the holiday season is an active change in a behavior that will inherently influence your thoughts and your feelings,” says Stark. “This can have a large impact on your relationships, your motivation at work, your internal confidence, and so much more.”\u003c/p>\n\u003cp>Stark suggests communicating your goals clearly and openly with friends and family, then stick to the folk who understand why you’re choosing not to drink — at least for a little bit. “Actively choose to surround yourself with friends and family that respect your decision to not drink for the time being, as it will allow for an easier and more enjoyable experience while it is taking place,” says Stark.\u003c/p>\n\u003cp>Luckily, there is an endless combination of places to meet friends and enjoy one another in the Bay Area that don’t involve alcohol. Here are just a few to get you started:\u003c/p>\n\u003ch2>Church of Eight Wheels\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/x6VZ6bZjWCr\">554 Fillmore St\u003c/a>\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cfigure id=\"attachment_131947\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_5307.jpg\" alt=\"Skaters zip by the DJ booth at the Church of Eight Wheels.\" width=\"828\" height=\"1472\" class=\"size-full wp-image-131947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-800x1422.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-768x1365.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-675x1200.jpg 675w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-240x427.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-375x667.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-520x924.jpg 520w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Skaters zip by the DJ booth at the Church of Eight Wheels. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more than 40 years, The Church of 8 Wheels has operated a lively roller disco in a former Catholic church on Fillmore street. Friday and Saturday nights are 18+ skates, and for $15 cash (entrance and skate rental) you can join fellow roller enthusiasts underneath the stained glass and disco ball. Whether you’re a seasoned pro or this is your first time strapping on skates, you’ll fit right in the circular flow, and you don’t have to worry about falling. Not only does \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">everyone \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">do it, but safety staff will scoot to your side in no time to keep you from getting run over and help you back on your wheels. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aside from satisfying that internal whimsy we all have — who doesn’t look at a massive open space like a church and think, “dang, I could roller skate in here?” — a Friday night at The Church of 8 Wheels hits more than a couple of the usual New Year’s resolution marks. You’ll be exercising, trying something new, and because there’s no alcohol on the premises, you’ll be swapping a beer for a Gatorade or Coca-cola. If you like to be resolute as a family, The Church offers a family skate on Saturdays, 3-5 pm.\u003c/span>\u003c/p>\n\u003ch2>Grand Lake Theatre\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/M6huXmqKdUv\">\u003cspan style=\"font-weight: 400\">3200 Grand Ave\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Oakland, CA 94610\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3086-e1547226104993.jpg\" alt=\"The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131976\">\u003cfigcaption class=\"wp-caption-text\">The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opened in 1926, the \u003c/span>\u003ca href=\"http://www.renaissancerialto.com/\">\u003cspan style=\"font-weight: 400\">Grand Lake Theatre\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been showing movies in Oakland for more than 90 years. Nestled between Lakeshore and Grand Ave, the theatre’s long-standing presence and declarative marquee messages have made it a community staple. While their matinee prices are a draw on their own at $6 (and $5 all day Tuesday!), the theatre itself makes seeing a movie at Grand Lake a full-on experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Upon entering, you’re greeted by a chandelier and plush, dark antique carpeting that winds up a stunning grand staircase. The original main screen has maintained its jazz-age glam with greek columns and ceiling filigree. The additional screens were added and redesigned in the 80’s, pulling inspiration from the theatre’s decade of origin — one is “Egyptian,” the other “Moorish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So far as snacks go, Grand Lake offers standard fare like popcorn, soda, and favorite movie sweets all at the expected movie prices. There don’t seem to be designs to add in pizza or beer like at other independent movie theatres in the bay — and that’s okay. In pursuit of supporting a local institution, however, the few extra dollars for a snack are worth it, meaning your potential resolution to skip alcohol and do more in your neighborhood will hit the mark.\u003c/span>\u003c/p>\n\u003ch2>Teance Fine Teas\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5ju5xf5Cnq32\">\u003cspan style=\"font-weight: 400\">1780 Fourth St \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Berkeley, CA 94710\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3401-e1547226032835.jpg\" alt=\"Experience new teas from around the world with a tea flight at Teance Fine Teas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131977\">\u003cfigcaption class=\"wp-caption-text\">Experience new teas from around the world with a tea flight at Teance Fine Teas. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grabbing a coffee together is always a popular alternative to going for a drink, but not everyone enjoys pour-overs or lattes. For the discerning tea drinker, \u003c/span>\u003ca href=\"https://www.teance.com/\">\u003cspan style=\"font-weight: 400\">Teance Fine Teas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers an inviting and tranquil place to enjoy a seemingly endless variety of loose leaf teas. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pronounced “tee-ahnce,” (think “ambiance” and “tea” together) the tea shop has been in Berkeley for more than a decade, expanding into its current space on the popular fourth street. While customers can come in and pick up a favorite tea to take home, they’re also more than welcome to share a pot of house tea ($5) or a fine tea blend ($7) together in the upstairs seating area. The space is quiet, with sleek modern lines and a fountain in the center of the store with real live koi.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For a full experience beyond simply having a cuppa, you can do a tea flight at the downstairs counter. Each flight is three types of tea of your choice ($27) and a staff member will guide you through each, offering samples of different steeps, talking through the history of the tea, and answering your questions. Tea varieties include white, green (Chinese and Japanese), oolong (Chinese and Taiwanese), red, and pu-erh, the last of which comes in a tightly compacted disc and requires a knife to break off for steeping, which puts a little excitement into an otherwise soothing experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The specially designed counter features space for small groups to experience a tea flight together and one flight is absolutely shareable with two people. For groups of four or more, however, you should call ahead to book an appointment as space is limited.\u003c/span>\u003c/p>\n\u003ch2>Creme Brewlee Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/y4giUqqUsM32\">\u003cspan style=\"font-weight: 400\">2948 S Norfolk St\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Mateo, CA 94403\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3159-e1547225989536.jpg\" alt=\"Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131978\">\u003cfigcaption class=\"wp-caption-text\">Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sometimes the best surprises are in unassuming places. \u003c/span>\u003ca href=\"https://www.yelp.com/biz/creme-brewlee-bistro-san-mateo\">\u003cspan style=\"font-weight: 400\">Creme Brewlee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is one such adventure, a combination bistro and dessert spot in the Marina Plaza Shopping Center in San Mateo. The menu includes a diverse array of items that range halfway across the globe and back: coffee, lattes, gelato, hot pot, shaved snow, and of course, the titular creme brulee. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most unique sweets is the shaved snow, a fluffy, layered take on its crunchier cousin of the icy variety. Snow at Creme Brewlee is $8 and includes your choice of snow flavor, syrup, and two toppings (with additional toppings for fifty cents apiece). It’s not overwhelmingly sweet despite being made entirely of frozen sugar, and the soft crunch on each bite is exactly like eating snow when you were a kid. Except, of course, this snow is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">meant \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to be eaten. Bring a friend or a loved one for this snow pile, however, as your $8 buys you a literal mound of dessert.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Creme Brewlee doesn’t do much for your resolution to eat healthier, but you’ll be exploring a new neighborhood, a new dessert style, and most importantly, skipping sugary cocktails in favor of something super “cool.”\u003c/span>\u003c/p>\n\u003ch2>Albany Bowl\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/724xFPMGttS2\">\u003cspan style=\"font-weight: 400\">540 San Pablo Ave\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">Albany, CA 94706\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3151-e1547225952655.jpg\" alt=\"Albany Bowl is a great spot to share french fries and a few games with friends.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131979\">\u003cfigcaption class=\"wp-caption-text\">Albany Bowl is a great spot to share french fries and a few games with friends. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Finally, what better way to enjoy a little sober fun with friends than bowling? You may be outraged at the very idea of entering a bowling alley without also purchasing a pitcher to split, but \u003c/span>\u003ca href=\"http://www.thealbanybowl.com/\">\u003cspan style=\"font-weight: 400\">Albany Bowl \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">has more than enough french fries, onion rings, and sweet pin knockdowns to make you forget you wanted a beer in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located right on San Pablo Avenue in Albany, this retro bowling alley has been in operation since 1949. Regular rates run $6 per game per person, with a $4.50 flat shoe rental if you don’t already have your own. However, each day of the week brings its own discounts or specials, like $1.50 games on Monday and Tuesday nights or a killer 2 games-for-1 deal for groups of Cal-Berkeley students.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Little J’s Cafe attaches directly to Albany Bowl and offers American diner favorites like burgers and tater tots. If you’re hoping to order snacks while avoiding temptation, the bar is all the way in the back of the bowling alley far and away from Little J’s. Order your french fries and enjoy your resolute choices without ever having to think twice. \u003c/span>\u003c/p>\n\n",
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"excerpt": "Just because you’re scaling back doesn’t mean you have to stay home and miss out. Here are a few dry alternatives to your regular group outings. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Freshly motivated to accomplish New Year’s resolutions after the excess of the holidays, a lot of people choose to scale back drinking alcohol during January. A “dry January” looks different for each person, depending on what they’re trying to accomplish — maybe they keep the glass of wine with dinner but skip the bar outings on Friday night. Or maybe they limit themselves to one drink only at the company happy hour.\u003c/p>\n\u003cp>Regardless, skipping drinking can sometimes feel like it's costing you your social life. Whether you’re suffering FOMO seeing your friends at the newest wine bar or compromising your goal for a second beer at game night, finding ways to stick to your guns when everyone around you is drinking can be rough. But, it can be a positive to stick it out according to life coach and speaker \u003ca href=\"http://alliestarkwellness.com/\">Allie Stark.\u003c/a>\u003c/p>\n\u003cp>“Deciding to cut back or stop consuming alcohol after the excess of the holiday season is an active change in a behavior that will inherently influence your thoughts and your feelings,” says Stark. “This can have a large impact on your relationships, your motivation at work, your internal confidence, and so much more.”\u003c/p>\n\u003cp>Stark suggests communicating your goals clearly and openly with friends and family, then stick to the folk who understand why you’re choosing not to drink — at least for a little bit. “Actively choose to surround yourself with friends and family that respect your decision to not drink for the time being, as it will allow for an easier and more enjoyable experience while it is taking place,” says Stark.\u003c/p>\n\u003cp>Luckily, there is an endless combination of places to meet friends and enjoy one another in the Bay Area that don’t involve alcohol. Here are just a few to get you started:\u003c/p>\n\u003ch2>Church of Eight Wheels\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/x6VZ6bZjWCr\">554 Fillmore St\u003c/a>\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cfigure id=\"attachment_131947\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_5307.jpg\" alt=\"Skaters zip by the DJ booth at the Church of Eight Wheels.\" width=\"828\" height=\"1472\" class=\"size-full wp-image-131947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-800x1422.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-768x1365.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-675x1200.jpg 675w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-240x427.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-375x667.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-520x924.jpg 520w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Skaters zip by the DJ booth at the Church of Eight Wheels. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more than 40 years, The Church of 8 Wheels has operated a lively roller disco in a former Catholic church on Fillmore street. Friday and Saturday nights are 18+ skates, and for $15 cash (entrance and skate rental) you can join fellow roller enthusiasts underneath the stained glass and disco ball. Whether you’re a seasoned pro or this is your first time strapping on skates, you’ll fit right in the circular flow, and you don’t have to worry about falling. Not only does \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">everyone \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">do it, but safety staff will scoot to your side in no time to keep you from getting run over and help you back on your wheels. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aside from satisfying that internal whimsy we all have — who doesn’t look at a massive open space like a church and think, “dang, I could roller skate in here?” — a Friday night at The Church of 8 Wheels hits more than a couple of the usual New Year’s resolution marks. You’ll be exercising, trying something new, and because there’s no alcohol on the premises, you’ll be swapping a beer for a Gatorade or Coca-cola. If you like to be resolute as a family, The Church offers a family skate on Saturdays, 3-5 pm.\u003c/span>\u003c/p>\n\u003ch2>Grand Lake Theatre\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/M6huXmqKdUv\">\u003cspan style=\"font-weight: 400\">3200 Grand Ave\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Oakland, CA 94610\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3086-e1547226104993.jpg\" alt=\"The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131976\">\u003cfigcaption class=\"wp-caption-text\">The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opened in 1926, the \u003c/span>\u003ca href=\"http://www.renaissancerialto.com/\">\u003cspan style=\"font-weight: 400\">Grand Lake Theatre\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been showing movies in Oakland for more than 90 years. Nestled between Lakeshore and Grand Ave, the theatre’s long-standing presence and declarative marquee messages have made it a community staple. While their matinee prices are a draw on their own at $6 (and $5 all day Tuesday!), the theatre itself makes seeing a movie at Grand Lake a full-on experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Upon entering, you’re greeted by a chandelier and plush, dark antique carpeting that winds up a stunning grand staircase. The original main screen has maintained its jazz-age glam with greek columns and ceiling filigree. The additional screens were added and redesigned in the 80’s, pulling inspiration from the theatre’s decade of origin — one is “Egyptian,” the other “Moorish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So far as snacks go, Grand Lake offers standard fare like popcorn, soda, and favorite movie sweets all at the expected movie prices. There don’t seem to be designs to add in pizza or beer like at other independent movie theatres in the bay — and that’s okay. In pursuit of supporting a local institution, however, the few extra dollars for a snack are worth it, meaning your potential resolution to skip alcohol and do more in your neighborhood will hit the mark.\u003c/span>\u003c/p>\n\u003ch2>Teance Fine Teas\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5ju5xf5Cnq32\">\u003cspan style=\"font-weight: 400\">1780 Fourth St \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Berkeley, CA 94710\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3401-e1547226032835.jpg\" alt=\"Experience new teas from around the world with a tea flight at Teance Fine Teas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131977\">\u003cfigcaption class=\"wp-caption-text\">Experience new teas from around the world with a tea flight at Teance Fine Teas. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grabbing a coffee together is always a popular alternative to going for a drink, but not everyone enjoys pour-overs or lattes. For the discerning tea drinker, \u003c/span>\u003ca href=\"https://www.teance.com/\">\u003cspan style=\"font-weight: 400\">Teance Fine Teas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers an inviting and tranquil place to enjoy a seemingly endless variety of loose leaf teas. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pronounced “tee-ahnce,” (think “ambiance” and “tea” together) the tea shop has been in Berkeley for more than a decade, expanding into its current space on the popular fourth street. While customers can come in and pick up a favorite tea to take home, they’re also more than welcome to share a pot of house tea ($5) or a fine tea blend ($7) together in the upstairs seating area. The space is quiet, with sleek modern lines and a fountain in the center of the store with real live koi.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For a full experience beyond simply having a cuppa, you can do a tea flight at the downstairs counter. Each flight is three types of tea of your choice ($27) and a staff member will guide you through each, offering samples of different steeps, talking through the history of the tea, and answering your questions. Tea varieties include white, green (Chinese and Japanese), oolong (Chinese and Taiwanese), red, and pu-erh, the last of which comes in a tightly compacted disc and requires a knife to break off for steeping, which puts a little excitement into an otherwise soothing experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The specially designed counter features space for small groups to experience a tea flight together and one flight is absolutely shareable with two people. For groups of four or more, however, you should call ahead to book an appointment as space is limited.\u003c/span>\u003c/p>\n\u003ch2>Creme Brewlee Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/y4giUqqUsM32\">\u003cspan style=\"font-weight: 400\">2948 S Norfolk St\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Mateo, CA 94403\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3159-e1547225989536.jpg\" alt=\"Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131978\">\u003cfigcaption class=\"wp-caption-text\">Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sometimes the best surprises are in unassuming places. \u003c/span>\u003ca href=\"https://www.yelp.com/biz/creme-brewlee-bistro-san-mateo\">\u003cspan style=\"font-weight: 400\">Creme Brewlee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is one such adventure, a combination bistro and dessert spot in the Marina Plaza Shopping Center in San Mateo. The menu includes a diverse array of items that range halfway across the globe and back: coffee, lattes, gelato, hot pot, shaved snow, and of course, the titular creme brulee. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most unique sweets is the shaved snow, a fluffy, layered take on its crunchier cousin of the icy variety. Snow at Creme Brewlee is $8 and includes your choice of snow flavor, syrup, and two toppings (with additional toppings for fifty cents apiece). It’s not overwhelmingly sweet despite being made entirely of frozen sugar, and the soft crunch on each bite is exactly like eating snow when you were a kid. Except, of course, this snow is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">meant \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to be eaten. Bring a friend or a loved one for this snow pile, however, as your $8 buys you a literal mound of dessert.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Creme Brewlee doesn’t do much for your resolution to eat healthier, but you’ll be exploring a new neighborhood, a new dessert style, and most importantly, skipping sugary cocktails in favor of something super “cool.”\u003c/span>\u003c/p>\n\u003ch2>Albany Bowl\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/724xFPMGttS2\">\u003cspan style=\"font-weight: 400\">540 San Pablo Ave\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">Albany, CA 94706\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3151-e1547225952655.jpg\" alt=\"Albany Bowl is a great spot to share french fries and a few games with friends.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131979\">\u003cfigcaption class=\"wp-caption-text\">Albany Bowl is a great spot to share french fries and a few games with friends. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Finally, what better way to enjoy a little sober fun with friends than bowling? You may be outraged at the very idea of entering a bowling alley without also purchasing a pitcher to split, but \u003c/span>\u003ca href=\"http://www.thealbanybowl.com/\">\u003cspan style=\"font-weight: 400\">Albany Bowl \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">has more than enough french fries, onion rings, and sweet pin knockdowns to make you forget you wanted a beer in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located right on San Pablo Avenue in Albany, this retro bowling alley has been in operation since 1949. Regular rates run $6 per game per person, with a $4.50 flat shoe rental if you don’t already have your own. However, each day of the week brings its own discounts or specials, like $1.50 games on Monday and Tuesday nights or a killer 2 games-for-1 deal for groups of Cal-Berkeley students.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Little J’s Cafe attaches directly to Albany Bowl and offers American diner favorites like burgers and tater tots. If you’re hoping to order snacks while avoiding temptation, the bar is all the way in the back of the bowling alley far and away from Little J’s. Order your french fries and enjoy your resolute choices without ever having to think twice. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"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.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"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",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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},
"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.",
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"order": 16
},
"link": "/podcasts/rightnowish",
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