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This was the \u003ca href=\"http://www.amfar.org/spotlight/event.aspx?id=8754\">San Francisco Pride Soiree\u003c/a>, held at new gallery/event space \u003ca href=\"http://www.12gallagherlane.com\">12 Gallagher Lane\u003c/a>. \u003c/p>\n\u003cp>The place was hard to find, located down a tiny alley off similarly under-the-radar Clementina Street, between Folsom and Howard Streets south of Market, but once there, hard to miss, thanks to the squadrons of valet parkers, black-suited greeters and the swath of royal-purple carpet pointing to the door. Inside, the show by \u003ca href=\"http://www.huntslonem.com/\">Hunt Slonem\u003c/a> large paintings of cheetahs (or perhaps leopards? Very large house cats with a fetish for fun fur?), butterflies, flowers, parrots, and bunnies--lots and\u003cem> lots\u003c/em> of bunnies, a whole wall of frolicking rabbits obviously not yet informed that chef Traci des Jardins (Jardiniere, Mijita, Public House) would be serving fava-bean crostini topped with rabbit en escabeche right below their painted noses. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/traci500.jpg\" alt=\"Traci des Jardins\" title=\"Traci des Jardins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14690\">\u003c/p>\n\u003cp>As you might imagine, being a high profile chef in the Bay Area means being asked nearly constantly to support this or that worthy cause. But, as des Jardins said early in the evening, \"There are some things you can't turn down. The Beard Foundation has done a lot for us.\" Agreed Craig Stoll (Delfina, Pizzeria Delfina), \"It's great, it's our opportunity to give back,\" since the Beard Foundation has long been a champion of up-and-coming chefs in the Bay Area, and AmFAR's decades-long dedication to funding AIDS research has made an immeasurable difference in so many lives. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stoll says that he now sticks to things that benefit humans, meaning no whales, no rescue dogs. Even with that limit, his crew, like Traci's, is working some kind of benefit or charity event at least every few weeks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/craig500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14687\">\u003cbr>\n\u003cem>Craig Stoll\u003c/em>\u003c/p>\n\u003cp>Soon, the lucky philanthropists who've crossed the purple carpet are snapping up succulent, crispy-salty chunks of artichoke hot from the fryer. These are the famous \u003cem>carciofi alla giudia\u003c/em> of Rome, paired with bite-sized saltimbocca, also a Roman dish, here made with nuggets of fried sweetbreads topped with sage and proscuitto. It's all preparation for Stoll's new Roman restaurant, coming to Valencia Street later this year in the old Ramblas space. There will be a full bar and a slightly more dressed-up air, with fewer t-shirts and tattoos, at least on the staff. The restaurant will share a wall with \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and Stoll hopes that Charles Phan will come back to the neighborhood and \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/06/25/comebacks-charles-phan-will-resurrect-his-valencia-space-this-fall-after-levis/\">reignite his old Slanted Door\u003c/a> space across the street. \u003c/p>\n\u003cp>Under the bunnies, des Jardins is finishing up plating her appetizers, nestling plump seared scallops into velvety pillows of truffled mashed potato, a two-bite dish perfect as a tiny pashmina snuggie. She's got a crew, of course, with one extra-special helper: her 10-year-old son Eli, properly dressed in a boy's-size chef's coat and taking his assistant duties quite seriously. \u003c/p>\n\u003cp>But the cell-phone cameras popping across the room aren't snapping pix of the food, heavenly as Gary Danko's hint-of-orange filet mignon slices over herbed gnocchi, porcini mushrooms, and cippolini onions is.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/filetmignon500.jpg\" alt=\"Filet Mignon\" title=\"Filet Mignon\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14688\">\u003cbr>\n\u003cem>Gary Danko's Filet Mignon\u003c/em>\u003c/p>\n\u003cp>No, the real beef is up on a pair of platforms at the center of the room. Three male models, shirtless in jeans, stand above the crowd radiating varying degrees of boredom, mild amusement, and awkwardness, their bare chests and backs daubed with squiggles and slogans in bright body paint while the ladies in the crowd clamber up in their heels to be snapped between them. \u003c/p>\n\u003cp>Me, I'll take my beef on a fork, thanks, especially when it's been fussed over by Gary Danko (\u003ca href=\"http://www.garydanko.com/\">Restaurant Gary Danko\u003c/a>) himself. Spinach, tarragon, chervil and basil make the delicate spatzle sprightly and herbal, and the small, braised cippoline onions are marvels of slippery sweetness. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/garydanko500.jpg\" alt=\"Gary Danko\" title=\"Gary Danko\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14689\">\u003cbr>\n\u003cem>Gary Danko\u003c/em>\u003c/p>\n\u003cp>Upstairs, under paintings of parrots, were the nice folks from downtown dim sum palace \u003ca href=\"http://www.yanksing.com\">Yank Sing\u003c/a>, handing out plates of dumplings from a tall stack of steamers. The dumplings were warm rather than hot, but still quite tasty, from Shanghai soup dumplings topped with shredded ginger and red vinegar to the requisite \u003cem>har gow\u003c/em> and \u003cem>shu mai\u003c/em>, plus a green-wrapped spinach crescent and a plump pale dumpling filled with minced snow-pea greens. \u003c/p>\n\u003cp>For those who could stand the pumping house music pumping from the DJ setup atop a grand piano in the corner (manned by, of course, another painted, shirtless man), an array of desserts from pastry chefs \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Farallon) and \u003ca href=\"http://www.tastecatering.com/about_us/yigit.html\">Yigit Pura\u003c/a> (Taste Catering) was forthcoming.\u003c/p>\n\u003cp>And not any old chocolate truffles or lemon tarts; no, these were mascarpone panna cottas thickened with carageenan rather than gelatin, topped with candied fennel and cucumber-lemongrass gelee; lavender meringue pavlovas with macerated loganberries and candied rose petals; Meyer-lemon parfait pops; and housemade s'more stacks with tonka-bean ganache. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mmm, s'mores and popsicles? Even my lesbian buddies' potlucks could be down with those. \u003c/p>\n\n",
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"excerpt": "Say gay food to me, and you know what pops up? Lesbian potlucks! But not so when you're talking top gay chefs like Traci des Jardins and Gary Danko and supporters like Craig Stoll and Emily Luchetti, who came together to cook for a cause at Friday night's SF Pride Soiree. ",
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"description": "Say gay food to me, and you know what pops up? Lesbian potlucks! But not so when you're talking top gay chefs like Traci des Jardins and Gary Danko and supporters like Craig Stoll and Emily Luchetti, who came together to cook for a cause at Friday night's SF Pride Soiree. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Dining for Pride? Maybe it's just my frame of reference, but when I put \u003cem>gay\u003c/em> together with \u003cem>food\u003c/em>, you know what comes up? Lesbian potluck. Veggie dogs on the grill, hummus and baby carrots, gluten-free quinoa salad on the kitchen table, somebody's foil-covered tray of brownies and a couple pitchers of ginger-peach iced tea. \u003c/p>\n\u003cp>But there's a whole other world out there, beyond the mismatched Melmac of Oakland and Bernal bohemia. On Friday night, as happy gender revolutionaries were gathering in Dolores Park for the now-annual \u003ca href=\"http://www.transmarch.org\">Trans March\u003c/a> (much to the bemused entertainment of those dining at the sidewalk tables of nearby Pizzeria Delfina), a different sort of crowd was sipping rose champagne poured by a buffed and shirtless man with \"Free Cocktails\" scribbled in body paint across his back, nibbling smoked salmon piled on fat little blinis and chatting about the art that would be auctioned later by wine-country chef and cookbook author Joanne Weir to benefit both \u003ca href=\"http://www.amfar.org\">AMFAR\u003c/a> and the \u003ca href=\"http://www.jamesbeard.org/\">James Beard Foundation\u003c/a> in New York. This was the \u003ca href=\"http://www.amfar.org/spotlight/event.aspx?id=8754\">San Francisco Pride Soiree\u003c/a>, held at new gallery/event space \u003ca href=\"http://www.12gallagherlane.com\">12 Gallagher Lane\u003c/a>. \u003c/p>\n\u003cp>The place was hard to find, located down a tiny alley off similarly under-the-radar Clementina Street, between Folsom and Howard Streets south of Market, but once there, hard to miss, thanks to the squadrons of valet parkers, black-suited greeters and the swath of royal-purple carpet pointing to the door. Inside, the show by \u003ca href=\"http://www.huntslonem.com/\">Hunt Slonem\u003c/a> large paintings of cheetahs (or perhaps leopards? Very large house cats with a fetish for fun fur?), butterflies, flowers, parrots, and bunnies--lots and\u003cem> lots\u003c/em> of bunnies, a whole wall of frolicking rabbits obviously not yet informed that chef Traci des Jardins (Jardiniere, Mijita, Public House) would be serving fava-bean crostini topped with rabbit en escabeche right below their painted noses. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/traci500.jpg\" alt=\"Traci des Jardins\" title=\"Traci des Jardins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14690\">\u003c/p>\n\u003cp>As you might imagine, being a high profile chef in the Bay Area means being asked nearly constantly to support this or that worthy cause. But, as des Jardins said early in the evening, \"There are some things you can't turn down. The Beard Foundation has done a lot for us.\" Agreed Craig Stoll (Delfina, Pizzeria Delfina), \"It's great, it's our opportunity to give back,\" since the Beard Foundation has long been a champion of up-and-coming chefs in the Bay Area, and AmFAR's decades-long dedication to funding AIDS research has made an immeasurable difference in so many lives. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stoll says that he now sticks to things that benefit humans, meaning no whales, no rescue dogs. Even with that limit, his crew, like Traci's, is working some kind of benefit or charity event at least every few weeks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/craig500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14687\">\u003cbr>\n\u003cem>Craig Stoll\u003c/em>\u003c/p>\n\u003cp>Soon, the lucky philanthropists who've crossed the purple carpet are snapping up succulent, crispy-salty chunks of artichoke hot from the fryer. These are the famous \u003cem>carciofi alla giudia\u003c/em> of Rome, paired with bite-sized saltimbocca, also a Roman dish, here made with nuggets of fried sweetbreads topped with sage and proscuitto. It's all preparation for Stoll's new Roman restaurant, coming to Valencia Street later this year in the old Ramblas space. There will be a full bar and a slightly more dressed-up air, with fewer t-shirts and tattoos, at least on the staff. The restaurant will share a wall with \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and Stoll hopes that Charles Phan will come back to the neighborhood and \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/06/25/comebacks-charles-phan-will-resurrect-his-valencia-space-this-fall-after-levis/\">reignite his old Slanted Door\u003c/a> space across the street. \u003c/p>\n\u003cp>Under the bunnies, des Jardins is finishing up plating her appetizers, nestling plump seared scallops into velvety pillows of truffled mashed potato, a two-bite dish perfect as a tiny pashmina snuggie. She's got a crew, of course, with one extra-special helper: her 10-year-old son Eli, properly dressed in a boy's-size chef's coat and taking his assistant duties quite seriously. \u003c/p>\n\u003cp>But the cell-phone cameras popping across the room aren't snapping pix of the food, heavenly as Gary Danko's hint-of-orange filet mignon slices over herbed gnocchi, porcini mushrooms, and cippolini onions is.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/filetmignon500.jpg\" alt=\"Filet Mignon\" title=\"Filet Mignon\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14688\">\u003cbr>\n\u003cem>Gary Danko's Filet Mignon\u003c/em>\u003c/p>\n\u003cp>No, the real beef is up on a pair of platforms at the center of the room. Three male models, shirtless in jeans, stand above the crowd radiating varying degrees of boredom, mild amusement, and awkwardness, their bare chests and backs daubed with squiggles and slogans in bright body paint while the ladies in the crowd clamber up in their heels to be snapped between them. \u003c/p>\n\u003cp>Me, I'll take my beef on a fork, thanks, especially when it's been fussed over by Gary Danko (\u003ca href=\"http://www.garydanko.com/\">Restaurant Gary Danko\u003c/a>) himself. Spinach, tarragon, chervil and basil make the delicate spatzle sprightly and herbal, and the small, braised cippoline onions are marvels of slippery sweetness. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/garydanko500.jpg\" alt=\"Gary Danko\" title=\"Gary Danko\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14689\">\u003cbr>\n\u003cem>Gary Danko\u003c/em>\u003c/p>\n\u003cp>Upstairs, under paintings of parrots, were the nice folks from downtown dim sum palace \u003ca href=\"http://www.yanksing.com\">Yank Sing\u003c/a>, handing out plates of dumplings from a tall stack of steamers. The dumplings were warm rather than hot, but still quite tasty, from Shanghai soup dumplings topped with shredded ginger and red vinegar to the requisite \u003cem>har gow\u003c/em> and \u003cem>shu mai\u003c/em>, plus a green-wrapped spinach crescent and a plump pale dumpling filled with minced snow-pea greens. \u003c/p>\n\u003cp>For those who could stand the pumping house music pumping from the DJ setup atop a grand piano in the corner (manned by, of course, another painted, shirtless man), an array of desserts from pastry chefs \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Farallon) and \u003ca href=\"http://www.tastecatering.com/about_us/yigit.html\">Yigit Pura\u003c/a> (Taste Catering) was forthcoming.\u003c/p>\n\u003cp>And not any old chocolate truffles or lemon tarts; no, these were mascarpone panna cottas thickened with carageenan rather than gelatin, topped with candied fennel and cucumber-lemongrass gelee; lavender meringue pavlovas with macerated loganberries and candied rose petals; Meyer-lemon parfait pops; and housemade s'more stacks with tonka-bean ganache. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mmm, s'mores and popsicles? Even my lesbian buddies' potlucks could be down with those. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Even Glam-Pop Guys Have to Eat: Scouting Ejector's San Francisco Food Stops",
"title": "Even Glam-Pop Guys Have to Eat: Scouting Ejector's San Francisco Food Stops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-500.jpg\" alt=\"Ben Holder and Ricky Terry\" title=\"Ben Holder and Ricky Terry\" width=\"500\" height=\"434\" class=\"alignnone size-full wp-image-14545\">\u003cbr>\n\u003cem>Photography: Arturo Cosenza, Stylist: Pablo Pavia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ejector Report:\u003c/strong> Where do \u003ca href=\"http://www.facebook.com/benholder\">Ben Holder\u003c/a> and \u003ca href=\"http://www.facebook.com/rickyterry\">Ricky Terry\u003c/a> go to eat when they aren't performing and producing a new album? Holder and Terry make up the local band \u003ca href=\"http://www.reverbnation.com/ejector\">Ejector\u003c/a>, an electro-pop duo behind the original title song for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/21/baby-jane-scouting-billy-clifts-san-francisco-food-stops/\">Billy Clift's\u003c/a> \u003ca href=\"http://babyjane2009.com/\">Baby Jane? film\u003c/a> that premiered at the Castro on Tuesday night, for San Francisco's \u003ca href=\"http://www.frameline.org/index.aspx\">Frameline LGBT Film Festival\u003c/a>. \u003c/p>\n\u003cp>Terry confessed via phone interview that the Baby Jane? song was “one of the fastest recordings we’d ever done,” and that the two were excited about being able to see the audience reaction when the song played at the close of the film. One of Clift’s requirements for the song was that the audience feel like dancing when they heard the song. Because Ejector is in such a busy and creative phase, Holder said that being involved with the Baby Jane? film project was an accomplishment, but that “we haven’t had time to think about it,” and that they were needing to figure out logistics for the premiere like “what to wear, and where to meet (before the film). We’re thrilled.” Ejector will be playing at the \u003ca href=\"http://www.facebook.com/event.php?eid=122286314480351&index=1\">Main Stage on Sunday\u003c/a> afternoon at the \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a> celebration, and have been featured at the Folsom Street Fair; they are booked for two SoCal shows for the San Diego Pride celebration as well. \u003c/p>\n\u003cp>\u003cstrong>Baby Jane? Music Video\u003c/strong> \u003cem>(warning: some explicit language)\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"340\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"560\" height=\"340\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Holder and Terry both live in San Francisco. Holder said they consider themselves lucky to have Richard Doyle (\"Big Red\") who will cook for them \"a lot when we are working. Often it’s 'to order.' His food is healthy, organic, and fresh.\" The duo shared with \u003cem>Bay Area Bites\u003c/em> the restaurants and eateries that they like to visit together, as well as solo (or with a date). The duo’s picks have been edited for length and grammar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>EJECTOR'S FOOD PICKS\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.greenchilekitchen.com\">Green Chile Kitchen\u003c/a>\u003cbr>\n1801 McAllister (Baker) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Green+Chile+Kitchen+%26+Market+LLC,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=Green+Chile+Kitchen+%26+Market+LLC,&hnear=San+Francisco,+California&ll=37.779738,-122.441854&spn=0.036768,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 440-9411\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 11:30am to 9pm\u003cbr>\nSaturday-Sunday: 11am to 9pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Just around the corner from my apartment. Organic veggies and free range meats. Best breakfast burritos, super chicken! Crispy taco plate and home style chicken enchilada plate, and they now have a New Mexican version of a hamburger AMAZING!!! We lived off this menu while recording our album.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “You can tell when we’ve worked on something (music-wise) and eaten Green Chile Kitchen. The (resulting) music is playful and light.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.escapefromnewyorkpizza.com/castro.html\">Escape From New York Pizza\u003c/a>\u003cbr>\n508 Castro Street (at 18th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Escape+From+New+York+Pizza,+San+Francisco,+CA&sll=37.779738,-122.441854&sspn=0.036768,0.062914&ie=UTF8&hq=Escape+From+New+York+Pizza,&hnear=San+Francisco,+California&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 252-1515\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Best sin ever; get a slice at 12am just before heading home after a grand night out.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.barracudasushi.com\">Barracuda Sushi\u003c/a>\u003cbr>\n2251 Market Street (between Sanchez Street and Noe Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Barracuda+Sushi,+San+Francisco,+CA&sll=37.775897,-122.424408&sspn=0.070148,0.125828&ie=UTF8&hq=Barracuda+Sushi,&hnear=San+Francisco,+California&ll=37.818463,-122.349243&spn=0.560858,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 558-8567\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch Monday-Friday: 11:30am to 3:30pm\u003cbr>\nDinner Monday-Friday: 5pm to 10:30pm\u003cbr>\nSaturday-Sunday: 11am to 11:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Spicy garlic edamame, Rainbow roll and that wonderful brewed sake!\u003cbr>\nStrange thing, we always end up here for spur of the moment band meetings.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “I like to order my rolls with rice paper or soy paper, which they do.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.delessiomarket.com/\">DeLessio Market & Bakery and Falletti Foods\u003c/a>\u003cbr>\n302 Broderick Street (at Oak Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&hnear=&ll=41.574361,-106.787109&spn=35.491906,64.423828&z=4&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 552-8077\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Saturday: 8:00am to 9:00pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Neighborhood bakery, best desserts in town!! Oh, and the chocolate tower cake…YUM!!!!!!!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “Their hot plates to go save us.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a> Restaurant, for \"after hours survival\"\u003cbr>\n3991 17th Street (at Castro & Market Streets) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Orphan+Andy%27s+Restaurant,+San+Francisco,+CA&sll=37.762414,-122.434886&sspn=0.035081,0.062914&ie=UTF8&hq=Orphan+Andy%27s+Restaurant,&hnear=San+Francisco,+California&ll=37.765558,-122.434902&spn=0.035079,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nOpen 24 hours\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “The Monte Cristo sandwich, with sour cream and strawberry jam on the side!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"We lovingly call it Orphan Andrea’s,\" adding, \"It’s a no-brainer. Such a local staple, and always reliable.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BEN HOLDER'S FOOD PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.toasteatery.com/\">Toast Eatery\u003c/a> on Church Street\u003cbr>\n1748 Church Street (at 29th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Toast+Eatery,+San+Francisco,+CA&sll=37.765558,-122.434902&sspn=0.035079,0.062914&ie=UTF8&hq=Toast+Eatery,&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 282-4328\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 7am to 9pm\u003cbr>\nSaturday-Sunday: 7am to 5pm\u003cbr>\n\u003cstrong>Ben:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"My comfort food pick is a ham-cheddar-tomato omelet. I'm kinda traditional.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bur-eat-os-no-2-san-francisco\">Bur-Eat-Os No. 2 Restaurant\u003c/a>\u003cbr>\n345 Spear Street (between Folsom Street & Harrison Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=BurEatOs+No+2+San+Francisco,+CA&sll=37.784758,-122.444429&sspn=0.036766,0.062914&ie=UTF8&hq=BurEatOs+No+2&hnear=San+Francisco,+California&ll=37.794457,-122.389755&spn=0.070131,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 362-1384\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"During the week, this is where I go religiously for their breakfast burrito with coffee.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/our_store.html\">Recchiuti Confections\u003c/a>\u003cbr>\nOne Ferry Building (on the Embarcadero), Shop #30 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Recchiuti+Confections+San+Francisco,+CA+94111&sll=37.798408,-122.40175&sspn=0.00919,0.015728&g=545+Sansome+Street+San+Francisco,+CA+94111&ie=UTF8&hq=Recchiuti+Confections&hnear=San+Francisco,+California+94111&ll=37.796339,-122.393703&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 834-9494\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 10am to 7pm\u003cbr>\nSaturday: 8am to 6pm\u003cbr>\nSunday: 10am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"Dark chocolate is my favorite. Recchiuti's toasted sesame burnt caramel is for when I’m shopping, feeling good, or… not so good. To be able to sit by the water and watch the antics there. We live in heaven, and I can’t think of anything more heavenly.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>RICKY TERRY'S PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/marina-submarine-san-francisco\">Marina Submarine\u003c/a>\u003cbr>\n2299 Union Street (at Steiner Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Marina+Submarine+San+Francisco,+CA+94111&sll=37.796339,-122.393703&sspn=0.008766,0.015728&ie=UTF8&hq=Marina+Submarine&hnear=San+Francisco,+California+94111&ll=37.80463,-122.436962&spn=0.070121,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 921-3990\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"At lunchtime the line is out the door and this is a one man sandwich-making operation. I think this guy has a photographic memory or something. He takes several orders at a time and remembers my order from the last time I was there… over a month ago?!! Turkey sub, lettuce, tomato, Swiss cheese, with oil and vinegar.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/tsunami-sushi-panhandle/\">Tsunami Sushi\u003c/a>\u003cbr>\n1306 Fulton Street (at Divisadero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Tsunami+Sushi+San+Francisco,+CA+94111&sll=37.80463,-122.436962&sspn=0.070121,0.125828&ie=UTF8&hq=Tsunami+Sushi&hnear=San+Francisco,+California+94111&ll=37.814124,-122.276459&spn=0.560891,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 567-7664\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Wednesday: 6pm to 12am\u003cbr>\nThursday-Saturday: 6pm to 1am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"Volcano Roll with spicy tuna avocado, New Yorker Roll with smoked salmon avocado cream cheese. Best cocktails and a fabulous date night spot!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>\u003cbr>\n1 Ferry Building #3 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Slanted+Door+San+Francisco,+CA+94111&sll=37.814124,-122.276459&sspn=0.560891,1.006622&ie=UTF8&hq=Slanted+Door&hnear=San+Francisco,+California+94111&ll=37.796204,-122.393618&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-8032\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"I could go on for days about this place. First birthday dinner after moving to SF from LA, was absolutely the most spectacular meal I have ever eaten at a restaurant. The Ginger Lemonade was too easy to drink! This is a very special restaurant! Seasonal and organic, local veggies, meats, seafood, even local organic alcohol! The staff is AMAZING! Courteous, gracious, generous, a class act from A-Z!!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.starindiarestaurant.com/\">Star India\u003c/a>\u003cbr>\n3721 Geary Avenue (at 2nd Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Star+India+San+Francisco,+CA+&sll=37.796204,-122.393618&sspn=0.008766,0.015728&ie=UTF8&hq=Star+India&hnear=San+Francisco,+California&ll=37.784758,-122.444429&spn=0.036766,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 668-4466\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 10:30am to 10:30pm\u003cbr>\n\u003cstrong>Ricky:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"Vegetable Samosa, naan, raita, chicken Tikka Masala, best saffron rice. I have mostly ordered take out, but have eaten in a couple times. Either way, the food is consistently wonderful!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-folsom.jpg\" alt=\"Ejector performing at Folsom Street Fair\" title=\"Ejector performing at Folsom Street Fair\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14568\">\u003cbr>\n\u003cem>Ejector performing at Folsom Street Fair in 2009. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n",
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"excerpt": "Ejector Report: Where do Ben Holder and Ricky Terry go to eat when they aren't performing and producing a new album? Holder and Terry make up the local band Ejector, an electro-pop duo behind the original title song for Billy Clift's Baby Jane? film that premiered at the Castro on Tuesday night, for San Francisco's Frameline LGBT Film Festival. ",
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"description": "Ejector Report: Where do Ben Holder and Ricky Terry go to eat when they aren't performing and producing a new album? Holder and Terry make up the local band Ejector, an electro-pop duo behind the original title song for Billy Clift's Baby Jane? film that premiered at the Castro on Tuesday night, for San Francisco's Frameline LGBT Film Festival. ",
"title": "Even Glam-Pop Guys Have to Eat: Scouting Ejector's San Francisco Food Stops | KQED",
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"headline": "Even Glam-Pop Guys Have to Eat: Scouting Ejector's San Francisco Food Stops",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-500.jpg\" alt=\"Ben Holder and Ricky Terry\" title=\"Ben Holder and Ricky Terry\" width=\"500\" height=\"434\" class=\"alignnone size-full wp-image-14545\">\u003cbr>\n\u003cem>Photography: Arturo Cosenza, Stylist: Pablo Pavia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ejector Report:\u003c/strong> Where do \u003ca href=\"http://www.facebook.com/benholder\">Ben Holder\u003c/a> and \u003ca href=\"http://www.facebook.com/rickyterry\">Ricky Terry\u003c/a> go to eat when they aren't performing and producing a new album? Holder and Terry make up the local band \u003ca href=\"http://www.reverbnation.com/ejector\">Ejector\u003c/a>, an electro-pop duo behind the original title song for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/21/baby-jane-scouting-billy-clifts-san-francisco-food-stops/\">Billy Clift's\u003c/a> \u003ca href=\"http://babyjane2009.com/\">Baby Jane? film\u003c/a> that premiered at the Castro on Tuesday night, for San Francisco's \u003ca href=\"http://www.frameline.org/index.aspx\">Frameline LGBT Film Festival\u003c/a>. \u003c/p>\n\u003cp>Terry confessed via phone interview that the Baby Jane? song was “one of the fastest recordings we’d ever done,” and that the two were excited about being able to see the audience reaction when the song played at the close of the film. One of Clift’s requirements for the song was that the audience feel like dancing when they heard the song. Because Ejector is in such a busy and creative phase, Holder said that being involved with the Baby Jane? film project was an accomplishment, but that “we haven’t had time to think about it,” and that they were needing to figure out logistics for the premiere like “what to wear, and where to meet (before the film). We’re thrilled.” Ejector will be playing at the \u003ca href=\"http://www.facebook.com/event.php?eid=122286314480351&index=1\">Main Stage on Sunday\u003c/a> afternoon at the \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a> celebration, and have been featured at the Folsom Street Fair; they are booked for two SoCal shows for the San Diego Pride celebration as well. \u003c/p>\n\u003cp>\u003cstrong>Baby Jane? Music Video\u003c/strong> \u003cem>(warning: some explicit language)\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"340\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"560\" height=\"340\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Holder and Terry both live in San Francisco. Holder said they consider themselves lucky to have Richard Doyle (\"Big Red\") who will cook for them \"a lot when we are working. Often it’s 'to order.' His food is healthy, organic, and fresh.\" The duo shared with \u003cem>Bay Area Bites\u003c/em> the restaurants and eateries that they like to visit together, as well as solo (or with a date). The duo’s picks have been edited for length and grammar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>EJECTOR'S FOOD PICKS\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.greenchilekitchen.com\">Green Chile Kitchen\u003c/a>\u003cbr>\n1801 McAllister (Baker) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Green+Chile+Kitchen+%26+Market+LLC,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=Green+Chile+Kitchen+%26+Market+LLC,&hnear=San+Francisco,+California&ll=37.779738,-122.441854&spn=0.036768,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 440-9411\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 11:30am to 9pm\u003cbr>\nSaturday-Sunday: 11am to 9pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Just around the corner from my apartment. Organic veggies and free range meats. Best breakfast burritos, super chicken! Crispy taco plate and home style chicken enchilada plate, and they now have a New Mexican version of a hamburger AMAZING!!! We lived off this menu while recording our album.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “You can tell when we’ve worked on something (music-wise) and eaten Green Chile Kitchen. The (resulting) music is playful and light.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.escapefromnewyorkpizza.com/castro.html\">Escape From New York Pizza\u003c/a>\u003cbr>\n508 Castro Street (at 18th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Escape+From+New+York+Pizza,+San+Francisco,+CA&sll=37.779738,-122.441854&sspn=0.036768,0.062914&ie=UTF8&hq=Escape+From+New+York+Pizza,&hnear=San+Francisco,+California&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 252-1515\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Best sin ever; get a slice at 12am just before heading home after a grand night out.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.barracudasushi.com\">Barracuda Sushi\u003c/a>\u003cbr>\n2251 Market Street (between Sanchez Street and Noe Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Barracuda+Sushi,+San+Francisco,+CA&sll=37.775897,-122.424408&sspn=0.070148,0.125828&ie=UTF8&hq=Barracuda+Sushi,&hnear=San+Francisco,+California&ll=37.818463,-122.349243&spn=0.560858,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 558-8567\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch Monday-Friday: 11:30am to 3:30pm\u003cbr>\nDinner Monday-Friday: 5pm to 10:30pm\u003cbr>\nSaturday-Sunday: 11am to 11:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Spicy garlic edamame, Rainbow roll and that wonderful brewed sake!\u003cbr>\nStrange thing, we always end up here for spur of the moment band meetings.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “I like to order my rolls with rice paper or soy paper, which they do.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.delessiomarket.com/\">DeLessio Market & Bakery and Falletti Foods\u003c/a>\u003cbr>\n302 Broderick Street (at Oak Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&hnear=&ll=41.574361,-106.787109&spn=35.491906,64.423828&z=4&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 552-8077\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Saturday: 8:00am to 9:00pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Neighborhood bakery, best desserts in town!! Oh, and the chocolate tower cake…YUM!!!!!!!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “Their hot plates to go save us.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a> Restaurant, for \"after hours survival\"\u003cbr>\n3991 17th Street (at Castro & Market Streets) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Orphan+Andy%27s+Restaurant,+San+Francisco,+CA&sll=37.762414,-122.434886&sspn=0.035081,0.062914&ie=UTF8&hq=Orphan+Andy%27s+Restaurant,&hnear=San+Francisco,+California&ll=37.765558,-122.434902&spn=0.035079,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nOpen 24 hours\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “The Monte Cristo sandwich, with sour cream and strawberry jam on the side!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"We lovingly call it Orphan Andrea’s,\" adding, \"It’s a no-brainer. Such a local staple, and always reliable.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BEN HOLDER'S FOOD PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.toasteatery.com/\">Toast Eatery\u003c/a> on Church Street\u003cbr>\n1748 Church Street (at 29th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Toast+Eatery,+San+Francisco,+CA&sll=37.765558,-122.434902&sspn=0.035079,0.062914&ie=UTF8&hq=Toast+Eatery,&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 282-4328\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 7am to 9pm\u003cbr>\nSaturday-Sunday: 7am to 5pm\u003cbr>\n\u003cstrong>Ben:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"My comfort food pick is a ham-cheddar-tomato omelet. I'm kinda traditional.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bur-eat-os-no-2-san-francisco\">Bur-Eat-Os No. 2 Restaurant\u003c/a>\u003cbr>\n345 Spear Street (between Folsom Street & Harrison Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=BurEatOs+No+2+San+Francisco,+CA&sll=37.784758,-122.444429&sspn=0.036766,0.062914&ie=UTF8&hq=BurEatOs+No+2&hnear=San+Francisco,+California&ll=37.794457,-122.389755&spn=0.070131,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 362-1384\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"During the week, this is where I go religiously for their breakfast burrito with coffee.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/our_store.html\">Recchiuti Confections\u003c/a>\u003cbr>\nOne Ferry Building (on the Embarcadero), Shop #30 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Recchiuti+Confections+San+Francisco,+CA+94111&sll=37.798408,-122.40175&sspn=0.00919,0.015728&g=545+Sansome+Street+San+Francisco,+CA+94111&ie=UTF8&hq=Recchiuti+Confections&hnear=San+Francisco,+California+94111&ll=37.796339,-122.393703&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 834-9494\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 10am to 7pm\u003cbr>\nSaturday: 8am to 6pm\u003cbr>\nSunday: 10am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"Dark chocolate is my favorite. Recchiuti's toasted sesame burnt caramel is for when I’m shopping, feeling good, or… not so good. To be able to sit by the water and watch the antics there. We live in heaven, and I can’t think of anything more heavenly.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>RICKY TERRY'S PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/marina-submarine-san-francisco\">Marina Submarine\u003c/a>\u003cbr>\n2299 Union Street (at Steiner Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Marina+Submarine+San+Francisco,+CA+94111&sll=37.796339,-122.393703&sspn=0.008766,0.015728&ie=UTF8&hq=Marina+Submarine&hnear=San+Francisco,+California+94111&ll=37.80463,-122.436962&spn=0.070121,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 921-3990\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"At lunchtime the line is out the door and this is a one man sandwich-making operation. I think this guy has a photographic memory or something. He takes several orders at a time and remembers my order from the last time I was there… over a month ago?!! Turkey sub, lettuce, tomato, Swiss cheese, with oil and vinegar.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/tsunami-sushi-panhandle/\">Tsunami Sushi\u003c/a>\u003cbr>\n1306 Fulton Street (at Divisadero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Tsunami+Sushi+San+Francisco,+CA+94111&sll=37.80463,-122.436962&sspn=0.070121,0.125828&ie=UTF8&hq=Tsunami+Sushi&hnear=San+Francisco,+California+94111&ll=37.814124,-122.276459&spn=0.560891,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 567-7664\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Wednesday: 6pm to 12am\u003cbr>\nThursday-Saturday: 6pm to 1am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"Volcano Roll with spicy tuna avocado, New Yorker Roll with smoked salmon avocado cream cheese. Best cocktails and a fabulous date night spot!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>\u003cbr>\n1 Ferry Building #3 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Slanted+Door+San+Francisco,+CA+94111&sll=37.814124,-122.276459&sspn=0.560891,1.006622&ie=UTF8&hq=Slanted+Door&hnear=San+Francisco,+California+94111&ll=37.796204,-122.393618&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-8032\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"I could go on for days about this place. First birthday dinner after moving to SF from LA, was absolutely the most spectacular meal I have ever eaten at a restaurant. The Ginger Lemonade was too easy to drink! This is a very special restaurant! Seasonal and organic, local veggies, meats, seafood, even local organic alcohol! The staff is AMAZING! Courteous, gracious, generous, a class act from A-Z!!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.starindiarestaurant.com/\">Star India\u003c/a>\u003cbr>\n3721 Geary Avenue (at 2nd Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Star+India+San+Francisco,+CA+&sll=37.796204,-122.393618&sspn=0.008766,0.015728&ie=UTF8&hq=Star+India&hnear=San+Francisco,+California&ll=37.784758,-122.444429&spn=0.036766,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 668-4466\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 10:30am to 10:30pm\u003cbr>\n\u003cstrong>Ricky:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"Vegetable Samosa, naan, raita, chicken Tikka Masala, best saffron rice. I have mostly ordered take out, but have eaten in a couple times. Either way, the food is consistently wonderful!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-folsom.jpg\" alt=\"Ejector performing at Folsom Street Fair\" title=\"Ejector performing at Folsom Street Fair\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14568\">\u003cbr>\n\u003cem>Ejector performing at Folsom Street Fair in 2009. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rising Star Chefs Afterglow",
"title": "Rising Star Chefs Afterglow",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3099.jpg\" alt=\"Rising Stars Revue, Ghirardelli Square\" title=\"Rising Stars Revue, Ghirardelli Square\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14400\">\u003cbr>\n\u003cem>Rising Stars Revue, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>Wednesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">Rising Stars Revue\u003c/a> proved to be a stellar event with the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 award-winning chefs\u003c/a> selected by culinary magazine \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a> transforming Ghirardelli Square into a midsummer night's feast. The tasting gala and awards ceremony celebrated the Bay Area's brightest culinary talent, and the crowd was more than happy to bask in glow of their signature dishes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3327.jpg\" alt=\"Rising Stars Revue Louis Maldonado\" title=\"Rising Stars Revue Louis Maldonado\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14402\">\u003cbr>\n\u003cem>Left: Aziza's Mourad Lahlou (winner of 2010 Rising Stars Mentor Award) and Center: Rising Star chef Louis Maldonado, prepare Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>The chefs impressed, with a flurry of intricately constructed small plates -- each one lovingly sauced, seasoned, and garnished before disappearing quickly into a throng of eager hands. With each bite, it became clear why these chosen few were crowned rising stars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3276.jpg\" alt=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" title=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14401\">\u003cbr>\n\u003cem>Thomas McNaughton's Ravioli Doppio of Pork and Pea, with butter sauce, pork jus, and fresh horseradish\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a> (nominated for the James Beard Award for Best New Restaurant this year), served his soul-satisfying \u003cstrong>Ravioli Doppio of Pork and Pea\u003c/strong>. Yes, this ravioli had not one, but two fillings, piped in side by side (double the pleasure, double the fun). Bathed in a warm butter sauce and topped with grated Parmigiano and fresh horseradish, this hit the spot as the sun went down and the brisk bay air set in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3397.jpg\" alt=\"Brian MacGregor \" title=\"Brian MacGregor \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14403\">\u003cbr>\n\u003cem>Brian MacGregor shakes up his Tippler's Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, Rising Star mixologist at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>, shook up a storm with his titillating \u003cstrong>Tippler's Delight\u003c/strong> (1½ ounces \u003ca href=\"http://www.bevmo.com/Shop/ProductDetail.aspx?ProductID=17610\">Navip Slivovitz\u003c/a>, ¾ ounce St. Germain, ¾ ounce freshly squeezed lemon juice, dash of absinthe, shaken with ice and strained). \u003c/p>\n\u003cp>And, if you're wondering what my favorite dish of the evening was, here comes the grand finale…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/foie-neige.jpg\" alt=\"Scott Nishiyama's Foie Gras Neige\" title=\"Scott Nishiyama's Foie Gras Neige\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-14399\">\u003cbr>\n\u003cem>Scott Nishiyama wows us with his Foie Gras \"Neige\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>, hands down, took the cake for the most ridiculously delicious dish served at this event: \u003cstrong>Moulard Duck Foie Gras \"Neige,\" Blackberry Gelee, Cashew Puree, Sunchoke Salad, and Housemade Mustard Toast\u003c/strong>. \u003c/p>\n\u003cp>On the bottom of this heavenly dish was a smear of rich cashew butter. Scattered on top were little cubes of blackberry gelee and big, plump blackberries, some microgreens, and crispy baby radishes, sliced paper-thin. (In Nishiyama's original recipe, he uses sunchoke chisp rather than radishes). On the side rested a baton of brioche-like housemade mustard bread. And showered upon it all was the most glorious mound of shaved frozen foie gras. \u003c/p>\n\u003cp>Yeah, I'll just let that sink in for a sec.\u003c/p>\n\u003cp>Nishiyama (who cut his teeth at a few little places called \u003ca href=\"http://www.danielnyc.com/\">Daniel\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>) makes the foie gras torchon in-house, soaking it in Sauternes and seasoning it with kosher salt, sugar, pink salt, and white pepper. He then freezes it so that it can be grated into a fine snow-flurry of gastronomic bliss. And, it's not just a wee sprinkling he imparts, no, he keeps it coming until a lavish foie-blizzard has accumulated on your plate. \u003c/p>\n\u003cp>Ugh, I know I'm gushing like a smitten schoolgirl, but it really was simply divine. The frozen foie melted delicately on your tongue, and settled into the dish so that the creamy cashew puree took on its luxurious flavor. And the blackberry accents added just the amount of acidity needed to cut the richness, while bringing out the sweetness of the dish at the same time. \u003c/p>\n\u003cp>Apparently I wasn't alone in my sentiment. As people took their first bite, I witnessed reactions ranging from utterances of \"Holy Sh*t\" to sounds not suitable for children. Needless to say, the dish won the People's Choice award as best dish of the event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3722.jpg\" alt=\"Rising Star Chefs and Mentors\" title=\"Rising Star Chefs and Mentors\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14404\">\u003cbr>\n\u003cem>Rising Stars and Mentors\u003c/em>\u003c/p>\n\u003cp>The wining and dining carried on into the night, and then even further into the night at the industry-only after party hosted at Elizabeth Falkner’s \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>, where, by the way, I had my second O-face inducing taste of the evening –- a deep-fried Monte Cristo with melty gruyere and Canadian bacon, served with strawberry-raspberry jam and powdered sugar. \u003c/p>\n\u003cp>A euphoric evening it was. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624174188887&tags=chefs,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF\u003c/p>\n\n",
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"excerpt": "A recap of the Rising Star Chefs Revue tasting gala and awards ceremony, and unabashed love for Foie Gras \"Neige.\"",
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"description": "A recap of the Rising Star Chefs Revue tasting gala and awards ceremony, and unabashed love for Foie Gras "Neige."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3099.jpg\" alt=\"Rising Stars Revue, Ghirardelli Square\" title=\"Rising Stars Revue, Ghirardelli Square\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14400\">\u003cbr>\n\u003cem>Rising Stars Revue, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>Wednesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">Rising Stars Revue\u003c/a> proved to be a stellar event with the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 award-winning chefs\u003c/a> selected by culinary magazine \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a> transforming Ghirardelli Square into a midsummer night's feast. The tasting gala and awards ceremony celebrated the Bay Area's brightest culinary talent, and the crowd was more than happy to bask in glow of their signature dishes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3327.jpg\" alt=\"Rising Stars Revue Louis Maldonado\" title=\"Rising Stars Revue Louis Maldonado\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14402\">\u003cbr>\n\u003cem>Left: Aziza's Mourad Lahlou (winner of 2010 Rising Stars Mentor Award) and Center: Rising Star chef Louis Maldonado, prepare Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>The chefs impressed, with a flurry of intricately constructed small plates -- each one lovingly sauced, seasoned, and garnished before disappearing quickly into a throng of eager hands. With each bite, it became clear why these chosen few were crowned rising stars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3276.jpg\" alt=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" title=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14401\">\u003cbr>\n\u003cem>Thomas McNaughton's Ravioli Doppio of Pork and Pea, with butter sauce, pork jus, and fresh horseradish\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a> (nominated for the James Beard Award for Best New Restaurant this year), served his soul-satisfying \u003cstrong>Ravioli Doppio of Pork and Pea\u003c/strong>. Yes, this ravioli had not one, but two fillings, piped in side by side (double the pleasure, double the fun). Bathed in a warm butter sauce and topped with grated Parmigiano and fresh horseradish, this hit the spot as the sun went down and the brisk bay air set in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3397.jpg\" alt=\"Brian MacGregor \" title=\"Brian MacGregor \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14403\">\u003cbr>\n\u003cem>Brian MacGregor shakes up his Tippler's Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, Rising Star mixologist at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>, shook up a storm with his titillating \u003cstrong>Tippler's Delight\u003c/strong> (1½ ounces \u003ca href=\"http://www.bevmo.com/Shop/ProductDetail.aspx?ProductID=17610\">Navip Slivovitz\u003c/a>, ¾ ounce St. Germain, ¾ ounce freshly squeezed lemon juice, dash of absinthe, shaken with ice and strained). \u003c/p>\n\u003cp>And, if you're wondering what my favorite dish of the evening was, here comes the grand finale…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/foie-neige.jpg\" alt=\"Scott Nishiyama's Foie Gras Neige\" title=\"Scott Nishiyama's Foie Gras Neige\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-14399\">\u003cbr>\n\u003cem>Scott Nishiyama wows us with his Foie Gras \"Neige\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>, hands down, took the cake for the most ridiculously delicious dish served at this event: \u003cstrong>Moulard Duck Foie Gras \"Neige,\" Blackberry Gelee, Cashew Puree, Sunchoke Salad, and Housemade Mustard Toast\u003c/strong>. \u003c/p>\n\u003cp>On the bottom of this heavenly dish was a smear of rich cashew butter. Scattered on top were little cubes of blackberry gelee and big, plump blackberries, some microgreens, and crispy baby radishes, sliced paper-thin. (In Nishiyama's original recipe, he uses sunchoke chisp rather than radishes). On the side rested a baton of brioche-like housemade mustard bread. And showered upon it all was the most glorious mound of shaved frozen foie gras. \u003c/p>\n\u003cp>Yeah, I'll just let that sink in for a sec.\u003c/p>\n\u003cp>Nishiyama (who cut his teeth at a few little places called \u003ca href=\"http://www.danielnyc.com/\">Daniel\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>) makes the foie gras torchon in-house, soaking it in Sauternes and seasoning it with kosher salt, sugar, pink salt, and white pepper. He then freezes it so that it can be grated into a fine snow-flurry of gastronomic bliss. And, it's not just a wee sprinkling he imparts, no, he keeps it coming until a lavish foie-blizzard has accumulated on your plate. \u003c/p>\n\u003cp>Ugh, I know I'm gushing like a smitten schoolgirl, but it really was simply divine. The frozen foie melted delicately on your tongue, and settled into the dish so that the creamy cashew puree took on its luxurious flavor. And the blackberry accents added just the amount of acidity needed to cut the richness, while bringing out the sweetness of the dish at the same time. \u003c/p>\n\u003cp>Apparently I wasn't alone in my sentiment. As people took their first bite, I witnessed reactions ranging from utterances of \"Holy Sh*t\" to sounds not suitable for children. Needless to say, the dish won the People's Choice award as best dish of the event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3722.jpg\" alt=\"Rising Star Chefs and Mentors\" title=\"Rising Star Chefs and Mentors\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14404\">\u003cbr>\n\u003cem>Rising Stars and Mentors\u003c/em>\u003c/p>\n\u003cp>The wining and dining carried on into the night, and then even further into the night at the industry-only after party hosted at Elizabeth Falkner’s \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>, where, by the way, I had my second O-face inducing taste of the evening –- a deep-fried Monte Cristo with melty gruyere and Canadian bacon, served with strawberry-raspberry jam and powdered sugar. \u003c/p>\n\u003cp>A euphoric evening it was. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624174188887&tags=chefs,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rosés for Summer",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-14265\" title=\"rose wine\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/rose-wine500.jpg\" alt=\"rose wine\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Welcome to National Rosé Month! Or so it seems, to scan the wine section of any newspaper in June. Wine writers treat rosés like Emily Post treats white shoes: dusted off for Memorial Day, retired on Labor Day, perfect for summer but verboten from September to May. Even as they tout the growing popularity of rosés among both consumers and winemakers, the once-a-year rosé roundups rarely appear in any month but this one, making drinking pink synonymous with the reappearance of Speedos on Dolores Beach and speedboats on Clear Lake: a drink for vacationland and summer shares, poured poolside, lakeside, out on the deckside.\u003c/p>\n\u003cp>And with good reason, frankly: while a good rosé is worth drinking any day of the year, there's no denying that their strawberry hues and Jolly Rancher bouquets are best enhanced by long, sunshiny afternoons that postpone the twilight until deep in the evening. Like a summer romance, these are wines of instant enchantment, capturing the bliss of a moment. There's just something kissable about a rosé, something that makes you want to pucker up, put the glass to your lips, and laugh.\u003c/p>\n\u003cp>Fresh, light, a little racy, with a jazzy red-fruit profile that dips from strawberries to cherries to thirst-quenching watermelon: that's your typical Mediterranean-ready rosé, and the type I like best for my summer sipping. For one like this, look no further than \u003cb>Domaine de la Fouquette's Cuvee Rosée d'Aurore\u003c/b> ($16.50), made in Provence from a blend of 65% grenache, 35% cinsault, and 5% rolle grapes. Pale salmon in the glass, it balances its watermelon bounce with a smooth white-linen crispness that keeps it fresh and pleasing from sip to sip.\u003c/p>\n\u003cp>Jeff Diamond, owner of \u003ca href=\"http://www.farmsteadcheesesandwines.com\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda, drinks rosé at home all year round. \"85% of the time, if I come home and my wife's got a glass in her hand, it's going to be a rosé,\" says Jeff, pointing out her particular favorite, the \u003cb>Domaine de la Mordorée Tavel\u003c/b> ($28).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tavel, of course, is an A.O.C. region in southern France where nothing but rose is made, and the grapes for this wine are not just grown in Tavel but grown biodynamically by what Diamond dubs \"the best Rhône producer on the planet.\" The end result? A supple, meaty rosé, nearly magenta, that's a smooth, suave dinner-party companion to grilled lamb or salmon. It's a rosé to convert even the hardiest of red-wine drinkers. \"In our house, we probably go through 7 or 8 cases a year of this,\" notes Diamond. (More for weekday drinking is the Domaine de la Mordoreé's Cotes du Rhône: light and balanced, a very nice food wine, and at $18, ten dollars further down the splurge scale.)\u003c/p>\n\u003cp>\"For the stores, we stock up on rosés for the summer, but we sell them all year around. It's exceedingly versatile; it goes with all the things whites go with, and some of the things reds go with,\" especially anything that teeters between salty and sweet, like ham. The shop's selection can range from a dozen up to 20 different varieties, generally all European-made. Right now, the best-seller is \u003cb>Domaine Sorin Terra Amata\u003c/b> another grenache-dominated, good-value blend from the Côtes de Provence.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.heartsf.com\">Heart\u003c/a> wine bar on Valencia, the menu offers not just one but two pink sparklers. Trying strenuously to veer away from its Sex & the City implications, the writeup for \u003cb>Wilfrid Rousse Chinon Rose de Saignée\u003c/b> warns \"Call it blush and get smacked. And it's DRY.\" For the \u003cb>German Gilabert Rose Cava\u003c/b>, it's \"Champagne-Snobbery+Girliness=Rose Cava.\"\u003c/p>\n\u003cp>And while I wouldn't agree that only snobbery stands between real French Champagne and Spanish Cava, if you're going to drink pink bubbles in a place that serves their wine in jam jars, you might as well stick to cava.\u003c/p>\n\u003cp>Looking for something a little more grown-up? Head over to \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a> and order a glass of Donkey and Goat Grenache Gris Rosé, made by a Berkeley winemaking couple from Mendocino grapes and a delectable match to their Baltimore crab fluffs or buttermilk fried chicken in black-pepper gravy.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.piccinocafe.com\">Piccino\u003c/a>, the neighbors in Dogpatch will be toasting Dad by drinking pink for the restaurant's annual rosé fest, on Sunday June 20th from noon-5pm. As always, there will be numerous rosés to try, matched with a pink-friendly menu. (Expect some seafood to go with the usual pizzas, contorni, and salads.)\u003c/p>\n\u003cp>At Farmstead Cheeses and Wine, there will be a special tastings of rosés at the end of the month, in the Montclair store on June 25 from 5:30-7:30pm and in Alameda on June 26th from 2:30-4:30pm.\u003c/p>\n\u003cp>Even the posh Bordeaux lovers over at Emeryville's \u003ca href=\"http://www.premiercru.net/premier/home/Welcome.do;jsessionid=EE6C597DB3FE2A467256ED9DA908BE05\">Premier Cru\u003c/a> loosen up a little come summertime. But not so much that they lose their European focus. Writes James Gillerman,\u003c/p>\n\u003cblockquote>\u003cp>Yes, I have had very pleasant rosé wines from Sancerre (pinot noir), from New Zealand, from Napa, from Bordeaux (cabernet sauvignon and merlot primarily), from Marsannay in Burgundy (pinot noir again), but I always seem to return to the wines of Tavel and Bandol, perhaps a few other southern Rhone appellations for the most reliably satisfying examples.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>Right now, the shop is offering several roses from the south of France, including Domaine Tempier Bandol Rose '09 ($24.99), the classic rosé lover's rosé. Writes Gillerman, \"I like this release vintage after vintage. Consistently one of the best roses out there on the market. Primarily Mourvedre, with a smattering of other grapes thrown in.\" Also on the shelves are two affordable summer quaffers from Provence's Chateau Paradis, Terre de Provence Rosé ($11.99) and Terres des Anges Rosé ($13.99), both made from a blend of cabernet sauvignon and syrah.\u003c/p>\n\n",
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"excerpt": "While a good rosé is worth drinking any day of the year, there's no denying that their strawberry hues and Jolly Rancher bouquets are best enhanced by long, sunshiny afternoons that postpone the twilight until deep in the evening. Sparkling or still, French or domestic, rose is summer's prettiest and most versatile drink.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-14265\" title=\"rose wine\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/rose-wine500.jpg\" alt=\"rose wine\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Welcome to National Rosé Month! Or so it seems, to scan the wine section of any newspaper in June. Wine writers treat rosés like Emily Post treats white shoes: dusted off for Memorial Day, retired on Labor Day, perfect for summer but verboten from September to May. Even as they tout the growing popularity of rosés among both consumers and winemakers, the once-a-year rosé roundups rarely appear in any month but this one, making drinking pink synonymous with the reappearance of Speedos on Dolores Beach and speedboats on Clear Lake: a drink for vacationland and summer shares, poured poolside, lakeside, out on the deckside.\u003c/p>\n\u003cp>And with good reason, frankly: while a good rosé is worth drinking any day of the year, there's no denying that their strawberry hues and Jolly Rancher bouquets are best enhanced by long, sunshiny afternoons that postpone the twilight until deep in the evening. Like a summer romance, these are wines of instant enchantment, capturing the bliss of a moment. There's just something kissable about a rosé, something that makes you want to pucker up, put the glass to your lips, and laugh.\u003c/p>\n\u003cp>Fresh, light, a little racy, with a jazzy red-fruit profile that dips from strawberries to cherries to thirst-quenching watermelon: that's your typical Mediterranean-ready rosé, and the type I like best for my summer sipping. For one like this, look no further than \u003cb>Domaine de la Fouquette's Cuvee Rosée d'Aurore\u003c/b> ($16.50), made in Provence from a blend of 65% grenache, 35% cinsault, and 5% rolle grapes. Pale salmon in the glass, it balances its watermelon bounce with a smooth white-linen crispness that keeps it fresh and pleasing from sip to sip.\u003c/p>\n\u003cp>Jeff Diamond, owner of \u003ca href=\"http://www.farmsteadcheesesandwines.com\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda, drinks rosé at home all year round. \"85% of the time, if I come home and my wife's got a glass in her hand, it's going to be a rosé,\" says Jeff, pointing out her particular favorite, the \u003cb>Domaine de la Mordorée Tavel\u003c/b> ($28).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tavel, of course, is an A.O.C. region in southern France where nothing but rose is made, and the grapes for this wine are not just grown in Tavel but grown biodynamically by what Diamond dubs \"the best Rhône producer on the planet.\" The end result? A supple, meaty rosé, nearly magenta, that's a smooth, suave dinner-party companion to grilled lamb or salmon. It's a rosé to convert even the hardiest of red-wine drinkers. \"In our house, we probably go through 7 or 8 cases a year of this,\" notes Diamond. (More for weekday drinking is the Domaine de la Mordoreé's Cotes du Rhône: light and balanced, a very nice food wine, and at $18, ten dollars further down the splurge scale.)\u003c/p>\n\u003cp>\"For the stores, we stock up on rosés for the summer, but we sell them all year around. It's exceedingly versatile; it goes with all the things whites go with, and some of the things reds go with,\" especially anything that teeters between salty and sweet, like ham. The shop's selection can range from a dozen up to 20 different varieties, generally all European-made. Right now, the best-seller is \u003cb>Domaine Sorin Terra Amata\u003c/b> another grenache-dominated, good-value blend from the Côtes de Provence.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.heartsf.com\">Heart\u003c/a> wine bar on Valencia, the menu offers not just one but two pink sparklers. Trying strenuously to veer away from its Sex & the City implications, the writeup for \u003cb>Wilfrid Rousse Chinon Rose de Saignée\u003c/b> warns \"Call it blush and get smacked. And it's DRY.\" For the \u003cb>German Gilabert Rose Cava\u003c/b>, it's \"Champagne-Snobbery+Girliness=Rose Cava.\"\u003c/p>\n\u003cp>And while I wouldn't agree that only snobbery stands between real French Champagne and Spanish Cava, if you're going to drink pink bubbles in a place that serves their wine in jam jars, you might as well stick to cava.\u003c/p>\n\u003cp>Looking for something a little more grown-up? Head over to \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a> and order a glass of Donkey and Goat Grenache Gris Rosé, made by a Berkeley winemaking couple from Mendocino grapes and a delectable match to their Baltimore crab fluffs or buttermilk fried chicken in black-pepper gravy.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.piccinocafe.com\">Piccino\u003c/a>, the neighbors in Dogpatch will be toasting Dad by drinking pink for the restaurant's annual rosé fest, on Sunday June 20th from noon-5pm. As always, there will be numerous rosés to try, matched with a pink-friendly menu. (Expect some seafood to go with the usual pizzas, contorni, and salads.)\u003c/p>\n\u003cp>At Farmstead Cheeses and Wine, there will be a special tastings of rosés at the end of the month, in the Montclair store on June 25 from 5:30-7:30pm and in Alameda on June 26th from 2:30-4:30pm.\u003c/p>\n\u003cp>Even the posh Bordeaux lovers over at Emeryville's \u003ca href=\"http://www.premiercru.net/premier/home/Welcome.do;jsessionid=EE6C597DB3FE2A467256ED9DA908BE05\">Premier Cru\u003c/a> loosen up a little come summertime. But not so much that they lose their European focus. Writes James Gillerman,\u003c/p>\n\u003cblockquote>\u003cp>Yes, I have had very pleasant rosé wines from Sancerre (pinot noir), from New Zealand, from Napa, from Bordeaux (cabernet sauvignon and merlot primarily), from Marsannay in Burgundy (pinot noir again), but I always seem to return to the wines of Tavel and Bandol, perhaps a few other southern Rhone appellations for the most reliably satisfying examples.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>Right now, the shop is offering several roses from the south of France, including Domaine Tempier Bandol Rose '09 ($24.99), the classic rosé lover's rosé. Writes Gillerman, \"I like this release vintage after vintage. Consistently one of the best roses out there on the market. Primarily Mourvedre, with a smattering of other grapes thrown in.\" Also on the shelves are two affordable summer quaffers from Provence's Chateau Paradis, Terre de Provence Rosé ($11.99) and Terres des Anges Rosé ($13.99), both made from a blend of cabernet sauvignon and syrah.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Group-Shot-Ghiradelli-Square.jpg\" alt=\"2010 SF Bay Area Rising Star Award Winners\" title=\"2010 SF Bay Area Rising Star Award Winners\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14096\">\u003cbr>\n\u003cem>2010 San Francisco Bay Area Rising Star Award Winners\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">Rising Stars Revue\u003c/a> is back in SF this year with an awards ceremony and walk-around tasting gala to be held on \u003cstrong>Wednesday, June 16th\u003c/strong>, at Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/A16_Chef-Liza-Shaw.jpg\" alt=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" title=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14162\">\u003cbr>\n\u003cem>Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren\u003c/em>\u003c/p>\n\u003cp>Hosted by Gary Danko chef de cuisine, \u003cstrong>Martin Brock\u003c/strong>, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 Rising Stars\u003c/a>. Check out this year's winners and the tantalizing dishes they plan on making for the gala:\u003c/p>\n\u003cp>\u003cstrong>CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Matthew Accarrino\u003c/strong>, \u003cem>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nBone Marrow Sformatino, Smoked Bacon, and Onions\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>John Paul Carmona\u003c/strong>, \u003cem>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\nBoudin Blanc, Dates, and Wild Watercress\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Maximilian DiMare\u003c/strong>, \u003cem>\u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>\u003cbr>\nCrispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Louis Maldonado\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nMarinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003cem>\u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a>\u003cbr>\nRavioli Doppio of Pork and Pea\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003cem>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>\u003cbr>\nMoulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Melissa Chou\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nCrème Fraîche Panna Cotta with Plum Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Catherine Schimenti\u003c/strong>, \u003cem>\u003ca href=\"http://www.michaelmina.net/\">Michael Mina\u003c/a>\u003cbr>\nApricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>MIXOLOGISTS\u003c/strong>\u003cbr>\n\u003cstrong>Erick Castro\u003c/strong>, \u003cem>\u003ca href=\"http://www.rickhousebar.com/\">Rickhouse\u003c/a>\u003cbr>\nStatesman\u003cbr>\nThe Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, \u003cem>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\nTippler’s Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SOMMELIER\u003c/strong>\u003cbr>\n\u003cstrong>Sarah Valor\u003c/strong>, \u003cem>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003cbr>\nWine pairings with each chef’s dish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>HOTEL CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Josh Thomsen\u003c/strong>, \u003cem>\u003ca href=\"http://www.claremontresort.com/dining.shtml\">The Claremont Hotel Club & Spa\u003c/a>\u003cbr>\nLaura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANT CONCEPT\u003c/strong>\u003cbr>\n\u003cstrong>Joshua Skenes\u003c/strong>, \u003cem>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a>\u003cbr>\nLittle Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURATEUR\u003c/strong>\u003cbr>\n\u003cstrong>Shelley Lindgren\u003c/strong>, \u003cem>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> & \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nRoasted Sardines and Minted Pea Bruschetta with Pickled Onions\u003c/em>\u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>\u003cstrong>HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Martin Brock\u003c/strong>, \u003cem>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003cbr>\nCured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIP HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>JW Foster\u003c/strong>, \u003cem>\u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants\">The Fairmont San Francisco\u003c/a>\u003cbr>\nPetrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche\u003cbr>\nHouse Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/joshua-skenes-dish.jpg\" alt=\"Joshua Skenes's Little Roots with Shoots and Leaves\" title=\"Joshua Skenes's Little Roots with Shoots and Leaves\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14097\">\u003cbr>\n\u003cem>Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves\u003c/em>\u003c/p>\n\u003cp>The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a>, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/index.shtml\">previous SF winners\u003c/a> and the \u003ca href=\"http://www.starchefs.com/about_us/html/chef_advisory_board.shtml\">StarChefs Advisory Board\u003c/a> (which includes the likes of \u003cstrong>Daniel Boulud\u003c/strong>, \u003cstrong>Jean-Georges Vongerichten\u003c/strong>, \u003cstrong>Bobby Flay\u003c/strong>, and \u003cstrong>Todd English\u003c/strong>). Winners are chosen by the StarChefs editorial team. \u003c/p>\n\u003cp>More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. \"A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement,\" said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. \"They are true artisans and craftspeople.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/catherine-schimenti-dish.jpg\" alt=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" title=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14095\">\u003cbr>\n\u003cem>Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF \u003c/p>\n\u003cp>\u003cem>Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>Try your hand at \u003cstrong>Melissa Chou’s\u003c/strong> stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/melissa-chou-dish.jpg\" alt=\"Melissa Chou's Goat Yogurt Panna Cotta \" title=\"Melissa Chou's Goat Yogurt Panna Cotta \" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-14099\">\u003cbr>\n\u003cem>Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta with Plum Soup\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Plum Soup Ingredients:\u003c/strong>\u003cbr>\n4 pounds plums\u003cbr>\n1 cup sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.\u003cbr>\n2.\tSet a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.\u003cbr>\n3.\tReduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta Ingredients:\u003c/strong>\u003cbr>\n2 cups crème fraîche\u003cbr>\n¾ cups cream\u003cbr>\n6 tablespoons sugar\u003cbr>\n1 ½ teaspoons gelatin powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tDissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.\u003cbr>\n2.\tCut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.\u003c/p>\n\u003cp>\u003cstrong>Garnishes:\u003c/strong>\u003cbr>\nStrawberries, cut lengthwise into sixths\u003cbr>\nMint chiffonade\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong>\u003cbr>\n1.\tGently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.\u003cbr>\n2.\tGarnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(All photos courtesy of StarChefs.com)\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Group-Shot-Ghiradelli-Square.jpg\" alt=\"2010 SF Bay Area Rising Star Award Winners\" title=\"2010 SF Bay Area Rising Star Award Winners\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14096\">\u003cbr>\n\u003cem>2010 San Francisco Bay Area Rising Star Award Winners\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">Rising Stars Revue\u003c/a> is back in SF this year with an awards ceremony and walk-around tasting gala to be held on \u003cstrong>Wednesday, June 16th\u003c/strong>, at Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/A16_Chef-Liza-Shaw.jpg\" alt=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" title=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14162\">\u003cbr>\n\u003cem>Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren\u003c/em>\u003c/p>\n\u003cp>Hosted by Gary Danko chef de cuisine, \u003cstrong>Martin Brock\u003c/strong>, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 Rising Stars\u003c/a>. Check out this year's winners and the tantalizing dishes they plan on making for the gala:\u003c/p>\n\u003cp>\u003cstrong>CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Matthew Accarrino\u003c/strong>, \u003cem>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nBone Marrow Sformatino, Smoked Bacon, and Onions\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>John Paul Carmona\u003c/strong>, \u003cem>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\nBoudin Blanc, Dates, and Wild Watercress\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Maximilian DiMare\u003c/strong>, \u003cem>\u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>\u003cbr>\nCrispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Louis Maldonado\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nMarinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003cem>\u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a>\u003cbr>\nRavioli Doppio of Pork and Pea\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003cem>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>\u003cbr>\nMoulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Melissa Chou\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nCrème Fraîche Panna Cotta with Plum Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Catherine Schimenti\u003c/strong>, \u003cem>\u003ca href=\"http://www.michaelmina.net/\">Michael Mina\u003c/a>\u003cbr>\nApricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>MIXOLOGISTS\u003c/strong>\u003cbr>\n\u003cstrong>Erick Castro\u003c/strong>, \u003cem>\u003ca href=\"http://www.rickhousebar.com/\">Rickhouse\u003c/a>\u003cbr>\nStatesman\u003cbr>\nThe Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, \u003cem>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\nTippler’s Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SOMMELIER\u003c/strong>\u003cbr>\n\u003cstrong>Sarah Valor\u003c/strong>, \u003cem>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003cbr>\nWine pairings with each chef’s dish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>HOTEL CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Josh Thomsen\u003c/strong>, \u003cem>\u003ca href=\"http://www.claremontresort.com/dining.shtml\">The Claremont Hotel Club & Spa\u003c/a>\u003cbr>\nLaura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANT CONCEPT\u003c/strong>\u003cbr>\n\u003cstrong>Joshua Skenes\u003c/strong>, \u003cem>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a>\u003cbr>\nLittle Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURATEUR\u003c/strong>\u003cbr>\n\u003cstrong>Shelley Lindgren\u003c/strong>, \u003cem>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> & \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nRoasted Sardines and Minted Pea Bruschetta with Pickled Onions\u003c/em>\u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>\u003cstrong>HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Martin Brock\u003c/strong>, \u003cem>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003cbr>\nCured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIP HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>JW Foster\u003c/strong>, \u003cem>\u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants\">The Fairmont San Francisco\u003c/a>\u003cbr>\nPetrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche\u003cbr>\nHouse Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/joshua-skenes-dish.jpg\" alt=\"Joshua Skenes's Little Roots with Shoots and Leaves\" title=\"Joshua Skenes's Little Roots with Shoots and Leaves\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14097\">\u003cbr>\n\u003cem>Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves\u003c/em>\u003c/p>\n\u003cp>The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a>, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/index.shtml\">previous SF winners\u003c/a> and the \u003ca href=\"http://www.starchefs.com/about_us/html/chef_advisory_board.shtml\">StarChefs Advisory Board\u003c/a> (which includes the likes of \u003cstrong>Daniel Boulud\u003c/strong>, \u003cstrong>Jean-Georges Vongerichten\u003c/strong>, \u003cstrong>Bobby Flay\u003c/strong>, and \u003cstrong>Todd English\u003c/strong>). Winners are chosen by the StarChefs editorial team. \u003c/p>\n\u003cp>More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. \"A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement,\" said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. \"They are true artisans and craftspeople.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/catherine-schimenti-dish.jpg\" alt=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" title=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14095\">\u003cbr>\n\u003cem>Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF \u003c/p>\n\u003cp>\u003cem>Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>Try your hand at \u003cstrong>Melissa Chou’s\u003c/strong> stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/melissa-chou-dish.jpg\" alt=\"Melissa Chou's Goat Yogurt Panna Cotta \" title=\"Melissa Chou's Goat Yogurt Panna Cotta \" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-14099\">\u003cbr>\n\u003cem>Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta with Plum Soup\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Plum Soup Ingredients:\u003c/strong>\u003cbr>\n4 pounds plums\u003cbr>\n1 cup sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.\u003cbr>\n2.\tSet a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.\u003cbr>\n3.\tReduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta Ingredients:\u003c/strong>\u003cbr>\n2 cups crème fraîche\u003cbr>\n¾ cups cream\u003cbr>\n6 tablespoons sugar\u003cbr>\n1 ½ teaspoons gelatin powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tDissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.\u003cbr>\n2.\tCut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.\u003c/p>\n\u003cp>\u003cstrong>Garnishes:\u003c/strong>\u003cbr>\nStrawberries, cut lengthwise into sixths\u003cbr>\nMint chiffonade\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong>\u003cbr>\n1.\tGently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.\u003cbr>\n2.\tGarnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(All photos courtesy of StarChefs.com)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Butcher, the Chef, and the Goat",
"title": "The Butcher, the Chef, and the Goat",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMGP1155-500-postpix.jpg\" alt=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" title=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13743\"> \u003c/p>\n\u003cp>Is this Satan's dinner party? At the center of an airy white room, hanging suspended on a heavy chain, is a whole goat, skinned and hooked through the hooves on two sharp cast-iron points. More heavy chains are linked around the waists of Marina Meats' and Avedano's butcher David Budworth, a.k.a. \u003ca href=\"http://www.askyourbutcher.com\"> Dave the Butcher\u003c/a> and his assistant Josh Kleinsmith, each chain weighed down with an assortment of wicked-sharp knives and cleavers. \u003c/p>\n\u003cp>A band set up in a corner is crunching out power chords as tattoo-sleeved servers in black t-shirts emblazoned with the electric-green logo \u003ci>Chef Stephanie: Culinary Mistress\u003c/i> are busy delivering plates of Alemany Farms greens topped with bright nasturtium flowers and tiny gobbets of raw goat carpaccio, fresh off the hoof. \u003c/p>\n\u003cp>Welcome to \u003ca href=\"http://www.thebutcherandthechef.com/?page_id=38\">The Butcher, the Chef, and the Goat\u003c/a>, the first episode of \u003ca href=\"http://www.thebutcherandthechef.com\"> The Butcher and the Chef\u003c/a>, a roving underground dinner party dedicated to explaining, in the most deliciously visceral way possible, just how food goes from animal to ingredient. \u003c/p>\n\u003cp>A collaboration between caterer, cooking teacher, and private chef \u003ca href=\"http://www.chef-stephanie.com\">Stephanie Hibbert\u003c/a> and Dave the Butcher, the concept was born during a casual conversation the two had a couple of months ago. At first, their business partnership might seem unlikely; Hibbert, who spent six years cooking with Eric Tucker at the high-end vegan restaurant Millennium, was a vegetarian until four years ago. But their mutual passion for sustainability, and for getting their clients to know where their food is coming from, proved to be a perfect match. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eight weeks later, they were shepherding 50 people up four flights of stairs into a Dogpatch photo studio, transformed into a dining room with the help of green events planner Sadie Waddington of \u003ca href=\"http://www.onebigfishgreenevents.com/\">One Big Fish Events\u003c/a>. Using her usual prep space at La Cocina, with last-minute staging furiously organized in the studio's tiny galley kitchen, Chef Stephanie created a five-course meal featuring the products of a host of like-minded local suppliers, from strawberries grown at the unionized, organic Swanton Berry Farms near Santa Cruz to beers made by newbie brewer Patrick Horn at Soma's \u003ca href=\"http://pacbrewlab.blogspot.com/\">Pacific Brewing Laboratories\u003c/a>. \u003c/p>\n\u003cp>On the plate, the goat was great, from a deep, richly flavored mushroom, liver, and kidney pâté to a black bean and chipotle chile and seared slices of leg (tough and hard to cut, but worth the chew) and a more succulent braised shoulder over polenta and peas. The meat was sweet, not gamy at all, from animals raised at Long Ranch in Manteca, pasture grown and finished on alfalfa. But the real draw? Not the dinner, but the show. \u003c/p>\n\u003cp>As guests sipped from wine glasses filled with Pacific Brewing Lab's Rough Wooing (a big Scottish-style ale smoothed out with maple syrup, jaggery, and sweet spices), Dave broke down the display goat, first sawing it half, then methodically dividing it from ribs to loin, explaining as he went.\u003c/p>\n\u003cp>\"If you understand how one animal works, you can understand how any one works. The shoulder is always a slow cook, while legs and ribs are a fast cook.\" To demonstrate, he bones and rolls a neat parcel, made from the \"arm\"--meat from the shoulder, socket, and shoulder blade--perfect for braising, with just a sprig of rosemary and a little salt. \u003c/p>\n\u003cp>\"I'm a real fan of cooking without a lot of seasoning, so you can taste the meat. If you're not going to taste the meat, you might as well get a boneless, skinless chicken breast and move to the Marina,\" he says, to much laughing and clapping from the crowd. As the beer flows and the goat is slowly reduced to a couple of ankles and hooves, the audience begins yelling out questions. What about the marrow, asks one man. It's there, just like in a cow, replies Dave. Split the legs, roast them, and you'll have marrow bones. Different taste, and less of it, since the legs are much slimmer, but marrow nonetheless. \u003c/p>\n\u003cp>Is this, then, what will get our goat? A little glamour and some knife-wielding education? Despite some \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html\">media hype\u003c/a>, goat hasn't quite muscled beef, pork, or even lamb off our plates. For the omnivorous, though, there are plenty of reasons to go for goat. As red meats go, it's a lean and healthy one. Since they're smaller and slaughtered younger, they don't have the impact on the ecosystem that cows raised for meat do, and they're well-suited to smaller operations. Just ask Bill Niman, who left his rapidly expanding meat company, Niman Ranch, in order to focus on sustainable goat farming at Stokes Ranch in Bolinas. He and his wife Nicolette are goat evangelists now, touting the healthful, environmentally sound benefits of goat meat to skeptical carnivores around the country. \u003c/p>\n\u003cp>So, why not goat? First might be what Dave calls \"the ethnic thing.\" If you didn't grow up eating Mexican birria or Jamaican curried goat, or shopping in halal butcher shops, goat can seem like something other people eat, like tripe or frogs' legs. Gamy, funky, too strong: Dave has heard it all from customers he's tried to get interested in the world beyond tri-tip and lamb chops. \u003c/p>\n\u003cp>Slowly, though, goat is catching on. Dave says that Avedano's now goes through a whole butchered goat about every two weeks. At a recent Inforum panel discussion on urban farming at the Commonwealth Club, \u003ca href=\"http://www.citygrazing.com/Site/home.html\">City Grazing\u003c/a> founder David Gavrich mused on the possibility of reducing his ever-increasing goat herd--which makes its living munching down the weeds around the City's train tracks--through selective slaughtering, providing truly local meat to interested consumers. \u003c/p>\n\u003cp>Back at the dinner, guests are purchasing their own party favors. In keeping with the event's no-waste, nose-to-tail philosophy, the display goat isn't just an anatomy experiment, it's next week's dinner. As each part of the goat is broken down, the cuts are wrapped in brown paper and sold on the spot for diners to take home, from the head (\"I'm making soup!\" announces its buyer jubilantly) to the chops, the shanks, the kidneys, even the tongue. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>At the end of the evening, Dave and Stephanie are wiped out but thrilled. For a first venture, it's been a surprisingly smooth success, one they'll repeat on Sunday afternoon from 4 to 7pm. And then, after the buckets of compostable scraps are hauled out, the rented tablecloths packed up in their biodegradable bags, they'll start planning their next event, \u003ca href=\"http://butcherchef.eventbrite.com/\">Gone Fishin'\u003c/a>, at Coffee Bar on June 27th. As with the first event, which was a benefit for \u003ca href=\"http://www.alemanyfarm.org\">Alemany Farm\u003c/a>, part of the ticket price will go to support a local agricultural or sustainability effort, in this case the backyard-gleaning project \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a>.\u003c/p>\n\n",
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"excerpt": "\"Is this Satan's dinner party?\" asks my companion, eying the whole skinned goat hanging from hooks in the middle of the room, surrounded by eager diners digging into plates of raw goat carpaccio. No, it's just The Butcher and The Chef, an underground dining event that's demonstrating, in the most deliciously visceral way possible, just how food goes from animal to ingredient.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMGP1155-500-postpix.jpg\" alt=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" title=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13743\"> \u003c/p>\n\u003cp>Is this Satan's dinner party? At the center of an airy white room, hanging suspended on a heavy chain, is a whole goat, skinned and hooked through the hooves on two sharp cast-iron points. More heavy chains are linked around the waists of Marina Meats' and Avedano's butcher David Budworth, a.k.a. \u003ca href=\"http://www.askyourbutcher.com\"> Dave the Butcher\u003c/a> and his assistant Josh Kleinsmith, each chain weighed down with an assortment of wicked-sharp knives and cleavers. \u003c/p>\n\u003cp>A band set up in a corner is crunching out power chords as tattoo-sleeved servers in black t-shirts emblazoned with the electric-green logo \u003ci>Chef Stephanie: Culinary Mistress\u003c/i> are busy delivering plates of Alemany Farms greens topped with bright nasturtium flowers and tiny gobbets of raw goat carpaccio, fresh off the hoof. \u003c/p>\n\u003cp>Welcome to \u003ca href=\"http://www.thebutcherandthechef.com/?page_id=38\">The Butcher, the Chef, and the Goat\u003c/a>, the first episode of \u003ca href=\"http://www.thebutcherandthechef.com\"> The Butcher and the Chef\u003c/a>, a roving underground dinner party dedicated to explaining, in the most deliciously visceral way possible, just how food goes from animal to ingredient. \u003c/p>\n\u003cp>A collaboration between caterer, cooking teacher, and private chef \u003ca href=\"http://www.chef-stephanie.com\">Stephanie Hibbert\u003c/a> and Dave the Butcher, the concept was born during a casual conversation the two had a couple of months ago. At first, their business partnership might seem unlikely; Hibbert, who spent six years cooking with Eric Tucker at the high-end vegan restaurant Millennium, was a vegetarian until four years ago. But their mutual passion for sustainability, and for getting their clients to know where their food is coming from, proved to be a perfect match. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eight weeks later, they were shepherding 50 people up four flights of stairs into a Dogpatch photo studio, transformed into a dining room with the help of green events planner Sadie Waddington of \u003ca href=\"http://www.onebigfishgreenevents.com/\">One Big Fish Events\u003c/a>. Using her usual prep space at La Cocina, with last-minute staging furiously organized in the studio's tiny galley kitchen, Chef Stephanie created a five-course meal featuring the products of a host of like-minded local suppliers, from strawberries grown at the unionized, organic Swanton Berry Farms near Santa Cruz to beers made by newbie brewer Patrick Horn at Soma's \u003ca href=\"http://pacbrewlab.blogspot.com/\">Pacific Brewing Laboratories\u003c/a>. \u003c/p>\n\u003cp>On the plate, the goat was great, from a deep, richly flavored mushroom, liver, and kidney pâté to a black bean and chipotle chile and seared slices of leg (tough and hard to cut, but worth the chew) and a more succulent braised shoulder over polenta and peas. The meat was sweet, not gamy at all, from animals raised at Long Ranch in Manteca, pasture grown and finished on alfalfa. But the real draw? Not the dinner, but the show. \u003c/p>\n\u003cp>As guests sipped from wine glasses filled with Pacific Brewing Lab's Rough Wooing (a big Scottish-style ale smoothed out with maple syrup, jaggery, and sweet spices), Dave broke down the display goat, first sawing it half, then methodically dividing it from ribs to loin, explaining as he went.\u003c/p>\n\u003cp>\"If you understand how one animal works, you can understand how any one works. The shoulder is always a slow cook, while legs and ribs are a fast cook.\" To demonstrate, he bones and rolls a neat parcel, made from the \"arm\"--meat from the shoulder, socket, and shoulder blade--perfect for braising, with just a sprig of rosemary and a little salt. \u003c/p>\n\u003cp>\"I'm a real fan of cooking without a lot of seasoning, so you can taste the meat. If you're not going to taste the meat, you might as well get a boneless, skinless chicken breast and move to the Marina,\" he says, to much laughing and clapping from the crowd. As the beer flows and the goat is slowly reduced to a couple of ankles and hooves, the audience begins yelling out questions. What about the marrow, asks one man. It's there, just like in a cow, replies Dave. Split the legs, roast them, and you'll have marrow bones. Different taste, and less of it, since the legs are much slimmer, but marrow nonetheless. \u003c/p>\n\u003cp>Is this, then, what will get our goat? A little glamour and some knife-wielding education? Despite some \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html\">media hype\u003c/a>, goat hasn't quite muscled beef, pork, or even lamb off our plates. For the omnivorous, though, there are plenty of reasons to go for goat. As red meats go, it's a lean and healthy one. Since they're smaller and slaughtered younger, they don't have the impact on the ecosystem that cows raised for meat do, and they're well-suited to smaller operations. Just ask Bill Niman, who left his rapidly expanding meat company, Niman Ranch, in order to focus on sustainable goat farming at Stokes Ranch in Bolinas. He and his wife Nicolette are goat evangelists now, touting the healthful, environmentally sound benefits of goat meat to skeptical carnivores around the country. \u003c/p>\n\u003cp>So, why not goat? First might be what Dave calls \"the ethnic thing.\" If you didn't grow up eating Mexican birria or Jamaican curried goat, or shopping in halal butcher shops, goat can seem like something other people eat, like tripe or frogs' legs. Gamy, funky, too strong: Dave has heard it all from customers he's tried to get interested in the world beyond tri-tip and lamb chops. \u003c/p>\n\u003cp>Slowly, though, goat is catching on. Dave says that Avedano's now goes through a whole butchered goat about every two weeks. At a recent Inforum panel discussion on urban farming at the Commonwealth Club, \u003ca href=\"http://www.citygrazing.com/Site/home.html\">City Grazing\u003c/a> founder David Gavrich mused on the possibility of reducing his ever-increasing goat herd--which makes its living munching down the weeds around the City's train tracks--through selective slaughtering, providing truly local meat to interested consumers. \u003c/p>\n\u003cp>Back at the dinner, guests are purchasing their own party favors. In keeping with the event's no-waste, nose-to-tail philosophy, the display goat isn't just an anatomy experiment, it's next week's dinner. As each part of the goat is broken down, the cuts are wrapped in brown paper and sold on the spot for diners to take home, from the head (\"I'm making soup!\" announces its buyer jubilantly) to the chops, the shanks, the kidneys, even the tongue. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of the evening, Dave and Stephanie are wiped out but thrilled. For a first venture, it's been a surprisingly smooth success, one they'll repeat on Sunday afternoon from 4 to 7pm. And then, after the buckets of compostable scraps are hauled out, the rented tablecloths packed up in their biodegradable bags, they'll start planning their next event, \u003ca href=\"http://butcherchef.eventbrite.com/\">Gone Fishin'\u003c/a>, at Coffee Bar on June 27th. As with the first event, which was a benefit for \u003ca href=\"http://www.alemanyfarm.org\">Alemany Farm\u003c/a>, part of the ticket price will go to support a local agricultural or sustainability effort, in this case the backyard-gleaning project \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Star Chefs and Vintners Gala: a Feast of a Fete",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1711_birdseye.JPG\" alt=\"Star Chefs and Vintners Gala behind the scenes\" title=\"Star Chefs and Vintners Gala behind the scenes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13627\">\u003c/p>\n\u003cp>This year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/05/meals-on-wheels-benefit-star-chefs-and-vintners-gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> benefiting \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels\u003c/a> was a feast of a fete, with more than 70 chefs working their magic behind the scenes, over 75 wineries pouring, and a steady stream of boozy concoctions coming from a few of the city's favorite bartenders. \u003c/p>\n\u003cp>The hors d'oeuvres \"grazer\" was superb and barely left room for dinner. Of the (way too many) bites I had, some favorites were:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Janine-Falvo_tartar-cone.jpg\" alt=\"Janine Falvo's tartar cone\" title=\"Janine Falvo's tartar cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13633\">\u003c/p>\n\u003cp>\u003cstrong>Janine Falvo's\u003c/strong> (Carneros Bistro & Wine Bar) adorable mini cone filled with orange marlin tartar with green peas and black truffle shavings. Notably, the green peas had been hit with some liquid nitrogen and then transformed into a powder form before being folded into the tartar. Fresh, light, and tasting of spring. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Baker-and-Banker_latke.jpg\" alt=\"Baker and Banker's latke\" title=\"Baker and Banker's latke\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13625\">\u003c/p>\n\u003cp>\u003cstrong>Jeff Banker\u003c/strong> and \u003cstrong>Lori Baker's\u003c/strong> (Baker & Banker) house-smoked trout on potato latke with pickled beets, shaved fennel and horseradish crème fraiche. Crispy and satisfying with familiar flavors amped up with great ingredients. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Jen-Biesty_foie-mousse.jpg\" alt=\"Jen Biesty's foie mousse\" title=\"Jen Biesty's foie mousse\" width=\"408\" height=\"272\" class=\"alignnone size-full wp-image-13634\">\u003c/p>\n\u003cp>\u003cstrong>Jennifer Biesty's\u003c/strong> (Scala's Bistro) duck liver mousse crostini topped with Swanton Farms strawberries, Sicilian pistachios and Villa Manodori balsamic. A rich, salty, sweet, balanced bite of perfect.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Ritz_Scallop.jpg\" alt=\"Ritz's Scallop over Uni Risotto\" title=\"Ritz's Scallop over Uni Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13635\">\u003c/p>\n\u003cp>\u003cstrong>Nathan Beriau\u003c/strong> and \u003cstrong>Patrick Callarec's\u003c/strong> (The Ritz-Carlton SF) seared jumbo scallop over uni risotto. The scallop was silky smooth and quivering inside, and the sea urchin roe risotto was pure decadence. Felt rich just eating this little plate…which was probably the idea…after wining and dining so well, one could sure feel like she had \u003ca href=\"http://www.urbandictionary.com/define.php?term=Benjamins+\">Benjamins\u003c/a> lining her clutch. All part of the plan, I'm sure, as the Silent Auction was well underway at this point.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1422.jpg\" alt=\"Scott Beattie's John Chapman\" title=\"Scott Beattie's John Chapman\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-13626\">\u003c/p>\n\u003cp>Kudos to the bartenders as well. Those cocktails were works of art. I fell in love with \u003cstrong>Scott Beattie's\u003c/strong> (H.M.S. Cocktails) John Chapman -- a martini of St. George whiskey, lemon juice, ginger simple syrup, local apple juice, and St. George Pear au de Vie, topped with Thai coconut-apple-ginger foam and dehydrated apple chips, a sprinkle of cinnamon and pretty flower petals. Purrr.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_2083.jpg\" alt=\"Star Chefs Gala Auction\" title=\"Star Chefs Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13632\"> \u003c/p>\n\u003cp>Needless to say, by actual dinner time, folks' paddle hands were well-oiled. A record-breaking $1.2 million was raised this year. Not surprising, considering there were some big ticket items on the auction block, like getting whisked away on a private jet to Sun Valley for three nights, during which \u003cstrong>Nancy Oakes\u003c/strong> (Boulevard) herself will prepare dinner for you and 7 of your closest friends (Winning bid: $38K). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1752_chefs.jpg\" alt=\"Chefs behind the scenes\" title=\"Chefs behind the scenes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13628\">\u003c/p>\n\u003cp>By far, the coolest thing of the evening was getting to witness the mass of top chefs preparing the courses behind the curtain. It was a sight to behold. A sea of plates, chef's whites, and incredible camaraderie. It was like a well-orchestrated dance -- teams of chefs searing, plating, garnishing…dozens of skilled hands hovering over rows upon rows of plates…and a procession of fantastic servers at the ready. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1755_chefs.jpg\" alt=\"Mourad Lahlou and Chefs\" title=\"Mourad Lahlou and Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13629\">\u003c/p>\n\u003cp>Gala Chef Chair Nancy Oakes oversaw the 10 teams of chefs, with each team producing a different 3-course menu for close to 1000 guests. Given the scale of this endeavor, it was truly impressive how completely under control the entire operation was. I caught Oakes surveying the scene with a smile on her face and she must have been thinking the same thing as she commented on how calm everyone was. No frenzy, no panic. Just brisk, precise work, and lots of smiles. And this is why these are our star chefs. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_2008_Boulevard_berry-brioche-pudding.jpg\" alt=\"Boulevard's berry brioche pudding\" title=\"Boulevard's berry brioche pudding\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13630\">\u003c/p>\n\u003cp>The evening ended with a stunning dessert reception with every sweet imaginable – cookies, cupcakes, ice cream, mochi, affogato, chocolate in all shapes and sizes – indulgent confections all laid out to be ravished with gusto. By then it seemed, everyone was too sauced to count calories. Favorites of the evening were \u003cstrong>Jessica Sullivan's\u003c/strong> (Boulevard) summer berry brioche pudding and \u003cstrong>Taste Catering's\u003c/strong> fantastical Alice in Wonderland-inspired spread. \u003c/p>\n\u003cp>Generally speaking though, I think it's safe to say that every excessive calorie was consumed with relish that evening. For a good cause, but of course.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624092449810&tags=chefs,charity,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1711_birdseye.JPG\" alt=\"Star Chefs and Vintners Gala behind the scenes\" title=\"Star Chefs and Vintners Gala behind the scenes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13627\">\u003c/p>\n\u003cp>This year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/05/meals-on-wheels-benefit-star-chefs-and-vintners-gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> benefiting \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels\u003c/a> was a feast of a fete, with more than 70 chefs working their magic behind the scenes, over 75 wineries pouring, and a steady stream of boozy concoctions coming from a few of the city's favorite bartenders. \u003c/p>\n\u003cp>The hors d'oeuvres \"grazer\" was superb and barely left room for dinner. Of the (way too many) bites I had, some favorites were:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Janine-Falvo_tartar-cone.jpg\" alt=\"Janine Falvo's tartar cone\" title=\"Janine Falvo's tartar cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13633\">\u003c/p>\n\u003cp>\u003cstrong>Janine Falvo's\u003c/strong> (Carneros Bistro & Wine Bar) adorable mini cone filled with orange marlin tartar with green peas and black truffle shavings. Notably, the green peas had been hit with some liquid nitrogen and then transformed into a powder form before being folded into the tartar. Fresh, light, and tasting of spring. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Baker-and-Banker_latke.jpg\" alt=\"Baker and Banker's latke\" title=\"Baker and Banker's latke\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13625\">\u003c/p>\n\u003cp>\u003cstrong>Jeff Banker\u003c/strong> and \u003cstrong>Lori Baker's\u003c/strong> (Baker & Banker) house-smoked trout on potato latke with pickled beets, shaved fennel and horseradish crème fraiche. Crispy and satisfying with familiar flavors amped up with great ingredients. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Jen-Biesty_foie-mousse.jpg\" alt=\"Jen Biesty's foie mousse\" title=\"Jen Biesty's foie mousse\" width=\"408\" height=\"272\" class=\"alignnone size-full wp-image-13634\">\u003c/p>\n\u003cp>\u003cstrong>Jennifer Biesty's\u003c/strong> (Scala's Bistro) duck liver mousse crostini topped with Swanton Farms strawberries, Sicilian pistachios and Villa Manodori balsamic. A rich, salty, sweet, balanced bite of perfect.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Ritz_Scallop.jpg\" alt=\"Ritz's Scallop over Uni Risotto\" title=\"Ritz's Scallop over Uni Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13635\">\u003c/p>\n\u003cp>\u003cstrong>Nathan Beriau\u003c/strong> and \u003cstrong>Patrick Callarec's\u003c/strong> (The Ritz-Carlton SF) seared jumbo scallop over uni risotto. The scallop was silky smooth and quivering inside, and the sea urchin roe risotto was pure decadence. Felt rich just eating this little plate…which was probably the idea…after wining and dining so well, one could sure feel like she had \u003ca href=\"http://www.urbandictionary.com/define.php?term=Benjamins+\">Benjamins\u003c/a> lining her clutch. All part of the plan, I'm sure, as the Silent Auction was well underway at this point.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1422.jpg\" alt=\"Scott Beattie's John Chapman\" title=\"Scott Beattie's John Chapman\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-13626\">\u003c/p>\n\u003cp>Kudos to the bartenders as well. Those cocktails were works of art. I fell in love with \u003cstrong>Scott Beattie's\u003c/strong> (H.M.S. Cocktails) John Chapman -- a martini of St. George whiskey, lemon juice, ginger simple syrup, local apple juice, and St. George Pear au de Vie, topped with Thai coconut-apple-ginger foam and dehydrated apple chips, a sprinkle of cinnamon and pretty flower petals. Purrr.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_2083.jpg\" alt=\"Star Chefs Gala Auction\" title=\"Star Chefs Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13632\"> \u003c/p>\n\u003cp>Needless to say, by actual dinner time, folks' paddle hands were well-oiled. A record-breaking $1.2 million was raised this year. Not surprising, considering there were some big ticket items on the auction block, like getting whisked away on a private jet to Sun Valley for three nights, during which \u003cstrong>Nancy Oakes\u003c/strong> (Boulevard) herself will prepare dinner for you and 7 of your closest friends (Winning bid: $38K). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1752_chefs.jpg\" alt=\"Chefs behind the scenes\" title=\"Chefs behind the scenes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13628\">\u003c/p>\n\u003cp>By far, the coolest thing of the evening was getting to witness the mass of top chefs preparing the courses behind the curtain. It was a sight to behold. A sea of plates, chef's whites, and incredible camaraderie. It was like a well-orchestrated dance -- teams of chefs searing, plating, garnishing…dozens of skilled hands hovering over rows upon rows of plates…and a procession of fantastic servers at the ready. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1755_chefs.jpg\" alt=\"Mourad Lahlou and Chefs\" title=\"Mourad Lahlou and Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13629\">\u003c/p>\n\u003cp>Gala Chef Chair Nancy Oakes oversaw the 10 teams of chefs, with each team producing a different 3-course menu for close to 1000 guests. Given the scale of this endeavor, it was truly impressive how completely under control the entire operation was. I caught Oakes surveying the scene with a smile on her face and she must have been thinking the same thing as she commented on how calm everyone was. No frenzy, no panic. Just brisk, precise work, and lots of smiles. And this is why these are our star chefs. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_2008_Boulevard_berry-brioche-pudding.jpg\" alt=\"Boulevard's berry brioche pudding\" title=\"Boulevard's berry brioche pudding\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13630\">\u003c/p>\n\u003cp>The evening ended with a stunning dessert reception with every sweet imaginable – cookies, cupcakes, ice cream, mochi, affogato, chocolate in all shapes and sizes – indulgent confections all laid out to be ravished with gusto. By then it seemed, everyone was too sauced to count calories. Favorites of the evening were \u003cstrong>Jessica Sullivan's\u003c/strong> (Boulevard) summer berry brioche pudding and \u003cstrong>Taste Catering's\u003c/strong> fantastical Alice in Wonderland-inspired spread. \u003c/p>\n\u003cp>Generally speaking though, I think it's safe to say that every excessive calorie was consumed with relish that evening. For a good cause, but of course.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624092449810&tags=chefs,charity,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/diy-stephanie500.jpg\" alt=\"Stephanie Rosenbaum and her wares at DIY fair\" title=\"Steph Squared Cafe-Stephanie Rosenbaum and her wares at InDIYpendent Culture Faire\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13370\">\u003cbr>\n\u003cem>Steph Squared Cafe: Stephanie Rosenbaum and her wares at the InDIYpendent Culture Faire. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Total strangers--pleasant people all, I'm sure, but still, to me completely unknown--are waking up this morning and starting their day with jam from my kitchen. Lemon Lady Marmalade on their scones, perhaps, or Citrus Commotion on their whole-wheat toast, perhaps a little Strawberry Beautiful stirred into their goat-milk yogurt. \u003c/p>\n\u003cp>Before, you had to know me pretty well to score a jar of jam. I made my jams and jellies in very small batches, often from backyard or foraged fruit (blackberries from China Beach were a particular favorite), and bestowed them on holidays and birthdays to family and a few select pals. I wasn't above snooping through the recipients' cabinets a few months later; if the jam was still there, dusty and unopened, they were off the list. There were too many other people (mostly my blood relations, but still) who inhaled the stuff and promptly returned the empty jars, nudging for a refill. \u003c/p>\n\u003cp>But what Moliere said about writing is just as true for jamming: First you do it for love, then for a few close friends, and then for money. After the second Underground Farmers' Market, I had to send a rather abashed note to my circuit of jam fans. \"Remember that jam I gave you for Christmas? I hope you liked it, because there isn't any more. I sold all the rest to strangers. For money.\"\u003c/p>\n\u003cp>This week's foray into jam-commerce was a fun and funky one, the first-ever \u003ca href=\"http://nvarts.org/wandering_rose.shtml\">InDIYpendent Culture Faire\u003c/a> up in Napa. Organized as a benefit for local arts organization Wandering Rose, the Faire is a two-day event continuing today from noon to sundown. On a small-town scale, it's part Burning Man, part Maker's Faire, part all-ages, hands-on, anything-goes art class.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just look for the spray-painted signs and the skate park set up on one side of the parking lot, next to a taco truck (a real one, not a hipster-ironic one) doing a brisk business in tortas and carne asada burritos. \u003c/p>\n\u003cp>Along the walls of the old furniture warehouse there were murals being painted, a bike-repair workshop in progress, a local community garden demonstrating easy backyard composting with buckets of leaves and lawn clippings, a guy drawing an elaborately detailed eight-foot-tall Egyptian mummy in colored chalk, and loads of spray-paint, chalk, and markers to share. A girl in a top hat, looking like Emily the Strange, dreamily marked a pentagram in blue chalk by the entrance. Another pair of girls chalk-traced the outlines of their sneakers, writing \"Have Fun!\" with an arrow pointing inside, and \"No Fun\" with an arrow pointing away.\u003c/p>\n\u003cp>Inside, a dozen tables were loaded with art supplies from feathers and tissue paper to paints, markers, crayons, and ink stamps. A woman sat on the floor in one corner, gluing scraps of cardboard and colored paper onto a panel labeled \"Garbage Art\". Jewelry makers displayed their necklaces draped over old baby dolls and mannequin torsos. There were zines--zines!--and poetry chapbooks, and kids lying on the floor with their arms sleeved in sock puppets. Upstairs, in a warren of small rooms, was a more formal gallery show of paintings photographs, and video art. Of course, there were bands, and teens Dumpster-diving every aesthetic: 80s punk, 90's grunge, guys with Jesus-in-Godspell hair and superhero tights. \u003c/p>\n\u003cp>And among all this art was the Steph Squared Cafe, offering homemade jams, cool gypsy art furniture painted by Stephane von Stephane, and copies of my honey and astrology cookbooks. And yes, the jam did sell, and I hope everyone that bought some is a little happier this morning because of it. \u003c/p>\n\u003cp> But the real sleeper hit of the fair was our last-minute brainwave: bowls of whipped cream and organic strawberries, dished up for $3 a pop. \u003c/p>\n\u003cp>Who wouldn't like strawberries and cream? For such a punk event, there were a whole lot of regular moms and kids, and we were the only dessert in town, and an organic one one at that. The inspiration was a simple one: a kitchen full of too many berries, no room in the fridge and not enough time to turn them all into jam. Enter a half-gallon of cream, a handy whipped-cream dispenser, and sticky-sweet happiness for a whole lot of kids and their parents. \u003c/p>\n\u003cp>While it's hard to improve on the simple perfection of strawberries and cream (the folks at Wimbleton do know their stuff), adding a biscuit and turning the affair into strawberry shortcake is the way to do it. Now, first off: to me, a true strawberry shortcake is based on a biscuit, gentle and flaky and just barely sweetened. You may think that strawberry shortcake is rightly made with those puffy yellow spongecakes sold six to a package in the supermarket, but you'd be wrong. The biscuit's buttery sturdiness of the biscuit against the intense sweet-tartness of the berries, all under a sliding avalanche of real cream just barely whipped: that is what beckons in summer with a true flourish. \u003c/p>\n\u003cp>For Memorial Day, coming a couple of weeks, or the 4th of July, you can add a sprinkle of blueberries for the patriotic red-white-and-blue effect. Biscuit cutters shaped like stars or hearts can give the whole presentation a little whimsy with no more effort than cutting simple circles or triangles. As for the exact layering of the berries and cream, it's up to you. Berries first (to soak the fluffy split biscuit innards with juice), a dollop of cream, then the biscuit top precariously balanced and topped with more cream and berries would be my \u003ci>modus operandi\u003c/i>, but really, there's no way of not to get it right. \u003c/p>\n\u003cp>Do go to the farmers' market for your berries, and taste around to find your favorite variety and grower. Right now, I'm in love with the organic Albion berries from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>, a family operation that sells at the Ferry Plaza, Civic Center, and Alemany markets in San Francisco. But I wouldn't kick the flavorful organic Chandler and Seascape berries from \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farms\u003c/a> out of bed either. You can find them at Oakland's Grand Lake, Marin's Civic Center, and San Francisco's Alemany Markets, among others. \u003c/p>\n\u003cp>Look for berries that are red from stalk to tip (white shoulders and white tips are sure signs of underripeness). And take a deep whiff before you buy: strawberries that smell good, taste good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/strawberry-shortcake.jpg\" alt=\"strawberry shortcake\" title=\"strawberry shortcake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13382\">\u003c/p>\n\u003cp>\u003cstrong>Strawberry Shortcake\u003c/strong>\u003cbr>\nAssemble just before serving, so the biscuits don't get soggy. You can also pass the biscuits, cream, and berries separately and let each person divine their own perfect proportions of biscuit to cream to berries. If desired, you can play around with flavoring for the biscuits. Orange rind? Cardamom? Whatever you like. \u003c/p>\n\u003cp>Serves 6 to 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the biscuits:\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1/4 cup cornmeal\u003cbr>\n2 1/2 tsp baking powder\u003cbr>\n1/4 cup sugar\u003cbr>\n1/4 tsp salt\u003cbr>\n6 tablespoons butter, very cold, cut into cubes\u003cbr>\n1 egg, lightly beaten\u003cbr>\n1/3 cup heavy cream or half-and-half, plus a little extra for brushing tops of biscuits\u003c/p>\n\u003cp>4 cups strawberries, hulled and sliced (2 to 3 pint baskets)\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>For the cream:\u003cbr>\n1 cup heavy cream\u003cbr>\n1/2 to 2 tablespoons powdered sugar, to taste, optional\u003cbr>\n1 tsp vanilla extract, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 425F. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. \u003c/p>\n\u003cp>2. Using a pastry blender, a pair of butter knives, or your fingers, cut butter into flour mixture until the butter bits are pea-sized. (You can also pulse briefly in a food processor--faster, but more stuff to clean afterwards.)\u003c/p>\n\u003cp>3. Add egg and cream and stir lightly until mixture just holds together. Knead gently two or three times. On a floured countertop, pat out into a round about 1 inch thick. Using a biscuit cutter or a knife, cut out into rounds or other shapes. Place on a baking sheet and brush lightly with cream. \u003c/p>\n\u003cp>4. Bake 12 to 15 minutes, until pale golden. Remove to a rack to cool.\u003c/p>\n\u003cp>5. While biscuits are baking, mix strawberries and sugar, crushing a few of the berries with a fork, and set aside. As the berries sit, the sugar will draw out the juices to form a garnet-colored puddle that you can dribble inside the biscuits as you go. Lovely.\u003c/p>\n\u003cp>6. Once biscuits are warm, not hot, to the touch, whip the cream until just thickened. If desired, add sugar and vanilla to taste. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Split each biscuit and place on a plate. Add a spoonful of berries, with juice. Dollop with cream. Top with the other half of the biscuit, some more berries, and more cream. Serve.\u003c/p>\n\n",
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"excerpt": "Summer is on the way, time for strawberries and cream & do-it-yourself art at the Napa InDIYdependent Culture Faire. And what to do with all the leftovers? Homemade strawberry shortcake, of course!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/diy-stephanie500.jpg\" alt=\"Stephanie Rosenbaum and her wares at DIY fair\" title=\"Steph Squared Cafe-Stephanie Rosenbaum and her wares at InDIYpendent Culture Faire\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13370\">\u003cbr>\n\u003cem>Steph Squared Cafe: Stephanie Rosenbaum and her wares at the InDIYpendent Culture Faire. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Total strangers--pleasant people all, I'm sure, but still, to me completely unknown--are waking up this morning and starting their day with jam from my kitchen. Lemon Lady Marmalade on their scones, perhaps, or Citrus Commotion on their whole-wheat toast, perhaps a little Strawberry Beautiful stirred into their goat-milk yogurt. \u003c/p>\n\u003cp>Before, you had to know me pretty well to score a jar of jam. I made my jams and jellies in very small batches, often from backyard or foraged fruit (blackberries from China Beach were a particular favorite), and bestowed them on holidays and birthdays to family and a few select pals. I wasn't above snooping through the recipients' cabinets a few months later; if the jam was still there, dusty and unopened, they were off the list. There were too many other people (mostly my blood relations, but still) who inhaled the stuff and promptly returned the empty jars, nudging for a refill. \u003c/p>\n\u003cp>But what Moliere said about writing is just as true for jamming: First you do it for love, then for a few close friends, and then for money. After the second Underground Farmers' Market, I had to send a rather abashed note to my circuit of jam fans. \"Remember that jam I gave you for Christmas? I hope you liked it, because there isn't any more. I sold all the rest to strangers. For money.\"\u003c/p>\n\u003cp>This week's foray into jam-commerce was a fun and funky one, the first-ever \u003ca href=\"http://nvarts.org/wandering_rose.shtml\">InDIYpendent Culture Faire\u003c/a> up in Napa. Organized as a benefit for local arts organization Wandering Rose, the Faire is a two-day event continuing today from noon to sundown. On a small-town scale, it's part Burning Man, part Maker's Faire, part all-ages, hands-on, anything-goes art class.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just look for the spray-painted signs and the skate park set up on one side of the parking lot, next to a taco truck (a real one, not a hipster-ironic one) doing a brisk business in tortas and carne asada burritos. \u003c/p>\n\u003cp>Along the walls of the old furniture warehouse there were murals being painted, a bike-repair workshop in progress, a local community garden demonstrating easy backyard composting with buckets of leaves and lawn clippings, a guy drawing an elaborately detailed eight-foot-tall Egyptian mummy in colored chalk, and loads of spray-paint, chalk, and markers to share. A girl in a top hat, looking like Emily the Strange, dreamily marked a pentagram in blue chalk by the entrance. Another pair of girls chalk-traced the outlines of their sneakers, writing \"Have Fun!\" with an arrow pointing inside, and \"No Fun\" with an arrow pointing away.\u003c/p>\n\u003cp>Inside, a dozen tables were loaded with art supplies from feathers and tissue paper to paints, markers, crayons, and ink stamps. A woman sat on the floor in one corner, gluing scraps of cardboard and colored paper onto a panel labeled \"Garbage Art\". Jewelry makers displayed their necklaces draped over old baby dolls and mannequin torsos. There were zines--zines!--and poetry chapbooks, and kids lying on the floor with their arms sleeved in sock puppets. Upstairs, in a warren of small rooms, was a more formal gallery show of paintings photographs, and video art. Of course, there were bands, and teens Dumpster-diving every aesthetic: 80s punk, 90's grunge, guys with Jesus-in-Godspell hair and superhero tights. \u003c/p>\n\u003cp>And among all this art was the Steph Squared Cafe, offering homemade jams, cool gypsy art furniture painted by Stephane von Stephane, and copies of my honey and astrology cookbooks. And yes, the jam did sell, and I hope everyone that bought some is a little happier this morning because of it. \u003c/p>\n\u003cp> But the real sleeper hit of the fair was our last-minute brainwave: bowls of whipped cream and organic strawberries, dished up for $3 a pop. \u003c/p>\n\u003cp>Who wouldn't like strawberries and cream? For such a punk event, there were a whole lot of regular moms and kids, and we were the only dessert in town, and an organic one one at that. The inspiration was a simple one: a kitchen full of too many berries, no room in the fridge and not enough time to turn them all into jam. Enter a half-gallon of cream, a handy whipped-cream dispenser, and sticky-sweet happiness for a whole lot of kids and their parents. \u003c/p>\n\u003cp>While it's hard to improve on the simple perfection of strawberries and cream (the folks at Wimbleton do know their stuff), adding a biscuit and turning the affair into strawberry shortcake is the way to do it. Now, first off: to me, a true strawberry shortcake is based on a biscuit, gentle and flaky and just barely sweetened. You may think that strawberry shortcake is rightly made with those puffy yellow spongecakes sold six to a package in the supermarket, but you'd be wrong. The biscuit's buttery sturdiness of the biscuit against the intense sweet-tartness of the berries, all under a sliding avalanche of real cream just barely whipped: that is what beckons in summer with a true flourish. \u003c/p>\n\u003cp>For Memorial Day, coming a couple of weeks, or the 4th of July, you can add a sprinkle of blueberries for the patriotic red-white-and-blue effect. Biscuit cutters shaped like stars or hearts can give the whole presentation a little whimsy with no more effort than cutting simple circles or triangles. As for the exact layering of the berries and cream, it's up to you. Berries first (to soak the fluffy split biscuit innards with juice), a dollop of cream, then the biscuit top precariously balanced and topped with more cream and berries would be my \u003ci>modus operandi\u003c/i>, but really, there's no way of not to get it right. \u003c/p>\n\u003cp>Do go to the farmers' market for your berries, and taste around to find your favorite variety and grower. Right now, I'm in love with the organic Albion berries from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>, a family operation that sells at the Ferry Plaza, Civic Center, and Alemany markets in San Francisco. But I wouldn't kick the flavorful organic Chandler and Seascape berries from \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farms\u003c/a> out of bed either. You can find them at Oakland's Grand Lake, Marin's Civic Center, and San Francisco's Alemany Markets, among others. \u003c/p>\n\u003cp>Look for berries that are red from stalk to tip (white shoulders and white tips are sure signs of underripeness). And take a deep whiff before you buy: strawberries that smell good, taste good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/strawberry-shortcake.jpg\" alt=\"strawberry shortcake\" title=\"strawberry shortcake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13382\">\u003c/p>\n\u003cp>\u003cstrong>Strawberry Shortcake\u003c/strong>\u003cbr>\nAssemble just before serving, so the biscuits don't get soggy. You can also pass the biscuits, cream, and berries separately and let each person divine their own perfect proportions of biscuit to cream to berries. If desired, you can play around with flavoring for the biscuits. Orange rind? Cardamom? Whatever you like. \u003c/p>\n\u003cp>Serves 6 to 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the biscuits:\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1/4 cup cornmeal\u003cbr>\n2 1/2 tsp baking powder\u003cbr>\n1/4 cup sugar\u003cbr>\n1/4 tsp salt\u003cbr>\n6 tablespoons butter, very cold, cut into cubes\u003cbr>\n1 egg, lightly beaten\u003cbr>\n1/3 cup heavy cream or half-and-half, plus a little extra for brushing tops of biscuits\u003c/p>\n\u003cp>4 cups strawberries, hulled and sliced (2 to 3 pint baskets)\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>For the cream:\u003cbr>\n1 cup heavy cream\u003cbr>\n1/2 to 2 tablespoons powdered sugar, to taste, optional\u003cbr>\n1 tsp vanilla extract, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 425F. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. \u003c/p>\n\u003cp>2. Using a pastry blender, a pair of butter knives, or your fingers, cut butter into flour mixture until the butter bits are pea-sized. (You can also pulse briefly in a food processor--faster, but more stuff to clean afterwards.)\u003c/p>\n\u003cp>3. Add egg and cream and stir lightly until mixture just holds together. Knead gently two or three times. On a floured countertop, pat out into a round about 1 inch thick. Using a biscuit cutter or a knife, cut out into rounds or other shapes. Place on a baking sheet and brush lightly with cream. \u003c/p>\n\u003cp>4. Bake 12 to 15 minutes, until pale golden. Remove to a rack to cool.\u003c/p>\n\u003cp>5. While biscuits are baking, mix strawberries and sugar, crushing a few of the berries with a fork, and set aside. As the berries sit, the sugar will draw out the juices to form a garnet-colored puddle that you can dribble inside the biscuits as you go. Lovely.\u003c/p>\n\u003cp>6. Once biscuits are warm, not hot, to the touch, whip the cream until just thickened. If desired, add sugar and vanilla to taste. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>7. Split each biscuit and place on a plate. Add a spoonful of berries, with juice. Dollop with cream. Top with the other half of the biscuit, some more berries, and more cream. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coffee Bar Event: What's Hapa'nin' Now",
"title": "Coffee Bar Event: What's Hapa'nin' Now",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/coffeebar500.jpg\" alt=\"Coffee Bar Event\" title=\"Coffee Bar Event\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13254\">\u003cbr>\nIn retrospect, I wonder if events like the one I attended on Saturday night are even designed to attract people who like to eat. Ostensibly, that would appear to be the goal. San Francisco's lively, Twitter-happy community of dedicated chow-chasers loves to anoint an emerging trend with a splashy party. When you arrive at a pop-up restaurant 35 minutes before service is supposed to begin, and there's already a crowd milling around the outdoor patio, and a cheery host tells you to expect an hour-long wait -- you hope that the meal is the draw. When the food doesn't measure up to your expectations -- admittedly pretty high under the circumstances -- you wonder if the kitchen isn't playing catch-up to marketing -- the sort of fashionable frenzy only a well-oiled social networking machine can generate.\u003c/p>\n\u003cp>On Saturday, we arrived at \u003ca href=\"http://www.coffeebar-usa.com/CB_HOME.html\">Coffee Bar\u003c/a> on Mariposa near Florida for a preview of \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>'s hotly anticipated Ferry Building Farmer's Market \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/hapa_ramen_preview.php\">stand\u003c/a>. It was around 5:30 p.m., and by 6:00 p.m., the line had stretched down the ramp, through the patio thick with ramen-starved humanity, out past the gate to the sidewalk, and on down the street, well past our field of vision. I put in my name. The host guessed we'd be seated by 6:45 at the earliest, so we ordered up a round of drinks. They went quickly, so we had a few more. Alcohol was taking hold around the darkening patio and the interior. People looked unsteady, pink-faced, and increasingly irritable. \u003ca href=\"http://www.imdb.com/title/tt0092048/\">Tampopo\u003c/a> flickered on a screen above the dining room; some people were studying it, swaying blankly to the DJ's hip-hop soundtrack. Bloggers tucked away cameras and notebooks and cozied up to beers. A loud woman heading up a party of twelve kept hounding the host, playing every angle. The bathroom line swelled until it seemed nearly as long as the one snaking outside. There was little else to do besides drink at this point. The event was basically a party featuring beer and wine (at restaurant prices) with the guarantee -- more accurately, the whiff of a promise -- of a sizable snack appearing somewhere down the line. So, drink we did. By 9:15 p.m., my girlfriend and I had consumed three 22 oz. bottles of Sapporo, a 12 oz. bottle of Trumer Pils, and nearly a bottle of tasty rose -- the latter of which a friend helped down. I impulsively dashed out into the night in search of snacks to tide me over. The cafe's pastry case near the bar had long since been emptied, and only a few errant currants and crumbs remained. I walked to the Starbucks on the corner, but the barristas were sweeping up. I contemplated running down to 16th Street and the glowing red sign of Safeway. Without taking cost into consideration, I wondered if I could order, receive, suck down, and pay for a lobster bisque and some oysters at \u003ca href=\"http://www.circolosf.com/\">Circolo\u003c/a> before my name was called. I wandered back towards the party to consult my girlfriend when, upon lurching through the doorway, I saw her waving from the top of the stairs. My name was, in fact, being called. I looked at my cell phone. It was 9:30 p.m.\u003c/p>\n\u003cp>Tampopo started for the third time not long after we sat down. I couldn't peel my eyes away from \u003ca href=\"http://www.youtube.com/watch?v=vRJw7j7sm4Q\">the egg yolk scene\u003c/a>, even with our food arriving. Someone probably had a great bowl of ramen on Saturday night, but I didn't. The noodles I slurped were pretty good, but the broth they swam in tasted timid, under-flavored. The broth in my girlfriend's bowl ($13) was cool; our friend's proved slightly warmer, though still just a few ticks past room temperature. Mine, it was hot enough, just right temperature-wise. As I spooned it up, I glanced around in case a guerrilla Goldilocks, chagrined by the wait, was swinging in to snatch it. I bemoaned the pork shortage in my bowl, and coveted the surplus in one perched on a nearby table. The fried chicken floating on top of the soup was delicious. Immediately upon inhaling it, I fantasized about a whole plate piled with crusty brown slugs. Apart from a sweet, earthy melange of maitake, tofu, and mirin ($7), the appetizers were unexciting and -- in the case of a rough, peppery arugula, radish, and pea salad priced at $12 -- too expensive.\u003c/p>\n\u003cp>The Internet might have brought folks out to Coffee Bar on Saturday night, but once they were there -- laughing, swirling wine, boring holes into the hosts' brows with desperate hungry eyes -- they communicated directly, face-to-face, with only minimal interference from technology. I myself -- in such settings typically about as gregarious as a cactus -- actually met people while I was waiting. Before I left on my snack-quest, I met a couple who -- famished -- had actually ducked out to eat half a dinner's worth of small plates at another nearby restaurant before returning. I met people in the bathroom line. A few were passionate about ramen. As he fidgeted behind me, still waiting to be called, one guy gestured in the direction of Tampopo's beaming face and the steaming bowl in her hands. With no encouragement, he blurted out, looking a little misty: \u003c/p>\n\u003cp>\"They can't show this and serve shitty ramen; they're making a statement here.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I met one of my girlfriend's co-workers. His name was called an hour-and-a-half before ours. When I saw his bowl arrive, I called up to him for a quick assessment. He leaned down and passed me his cell phone. Fittingly, he'd discretely typed out a Tweet-length review: something to the effect of \"doughy noodles, okay broth, tough meat.\" Much later, when I was guzzling my own bowl, a stranger approached with a small crew. \u003c/p>\n\u003cp>\"Is it worth it?\" he asked.\u003cbr>\n\"How long is your wait?\" I responded.\u003cbr>\n\"An hour-and-a-half.\"\u003cbr>\n\"No,\" I said, already thinking of the tacos I planned to enjoy on the walk home. Over at the next table, a couple squabbled. They'd been seated for half an hour, and were still awaiting food. He wanted to wait; she was annoyed. They left in a huff. I hope they reconciled, preferably with a few tacos to mediate.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Importantly though, I don't want to indict Hapa Ramen for the unsatisfying situation. I don't go to events like this very often -- in part because I know the food is frequently subject to inconsistencies sometimes even beyond the chef's control. This experience solidified that suspicion. The operation was simply overwhelmed. On Sunday morning, I read on Hapa Ramen's \u003ca href=\"http://twitter.com/haparamen\">Twitter feed\u003c/a> that 500 people had been served. That is astounding. Ramen isn't something you can just dish up either; it requires a lot of moving parts. In this case, the fried chicken, the slow-poached egg, the (ideally) hot broth, the noodles with the right lightness and consistency -- they all had to come together at the right time. Anything tumbling out of order skews the overall effect. A chef can pull noodles, but he can't control the Internet, and part of me guesses that the massive turnout will generate more interest -- even if more than a few bowls of ramen failed to pass muster -- precisely because getting served was such an ordeal. No ramen is worth a four-hour wait, though this particular rendition might have been much better in a less tumultuous setting -- perhaps tastier, and certainly scrutinized with less intensity after, say, a wait of merely 15 minutes. The wait was not just about space in the restaurant; it also reflected the strain under which the kitchen was cooking, and the fact the cooks had to have been deeper in the weeds than \u003ca href=\"http://www.sho.com/site/weeds/season4/images/downloads/weeds4_wall_v1_800x600.jpg\">Mary-Louise Parker\u003c/a>. Maybe if you go to events like this a lot, you have to not mind not eating. Maybe you just have to will yourself embrace the chaos and have good humor -- refusing to succumb to the notion you're eating at a real restaurant. Make no other plans you can't easily bail on. Be prepared to improvise. Bring a candy bar, and maybe another to share.\u003c/p>\n\n",
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"excerpt": "When you arrive at a pop-up restaurant 35 minutes before service is supposed to begin, and there's already a crowd milling around the outdoor patio, and a cheery host tells you to expect an hour-long wait -- you imagine that the meal is the draw. When the food doesn't measure up to your expectations -- admittedly pretty high under the circumstances -- you wonder if the kitchen isn't playing catch-up to marketing -- the sort of fashionable frenzy only a well-oiled social networking machine can generate.",
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"title": "Coffee Bar Event: What's Hapa'nin' Now | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/coffeebar500.jpg\" alt=\"Coffee Bar Event\" title=\"Coffee Bar Event\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13254\">\u003cbr>\nIn retrospect, I wonder if events like the one I attended on Saturday night are even designed to attract people who like to eat. Ostensibly, that would appear to be the goal. San Francisco's lively, Twitter-happy community of dedicated chow-chasers loves to anoint an emerging trend with a splashy party. When you arrive at a pop-up restaurant 35 minutes before service is supposed to begin, and there's already a crowd milling around the outdoor patio, and a cheery host tells you to expect an hour-long wait -- you hope that the meal is the draw. When the food doesn't measure up to your expectations -- admittedly pretty high under the circumstances -- you wonder if the kitchen isn't playing catch-up to marketing -- the sort of fashionable frenzy only a well-oiled social networking machine can generate.\u003c/p>\n\u003cp>On Saturday, we arrived at \u003ca href=\"http://www.coffeebar-usa.com/CB_HOME.html\">Coffee Bar\u003c/a> on Mariposa near Florida for a preview of \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>'s hotly anticipated Ferry Building Farmer's Market \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/hapa_ramen_preview.php\">stand\u003c/a>. It was around 5:30 p.m., and by 6:00 p.m., the line had stretched down the ramp, through the patio thick with ramen-starved humanity, out past the gate to the sidewalk, and on down the street, well past our field of vision. I put in my name. The host guessed we'd be seated by 6:45 at the earliest, so we ordered up a round of drinks. They went quickly, so we had a few more. Alcohol was taking hold around the darkening patio and the interior. People looked unsteady, pink-faced, and increasingly irritable. \u003ca href=\"http://www.imdb.com/title/tt0092048/\">Tampopo\u003c/a> flickered on a screen above the dining room; some people were studying it, swaying blankly to the DJ's hip-hop soundtrack. Bloggers tucked away cameras and notebooks and cozied up to beers. A loud woman heading up a party of twelve kept hounding the host, playing every angle. The bathroom line swelled until it seemed nearly as long as the one snaking outside. There was little else to do besides drink at this point. The event was basically a party featuring beer and wine (at restaurant prices) with the guarantee -- more accurately, the whiff of a promise -- of a sizable snack appearing somewhere down the line. So, drink we did. By 9:15 p.m., my girlfriend and I had consumed three 22 oz. bottles of Sapporo, a 12 oz. bottle of Trumer Pils, and nearly a bottle of tasty rose -- the latter of which a friend helped down. I impulsively dashed out into the night in search of snacks to tide me over. The cafe's pastry case near the bar had long since been emptied, and only a few errant currants and crumbs remained. I walked to the Starbucks on the corner, but the barristas were sweeping up. I contemplated running down to 16th Street and the glowing red sign of Safeway. Without taking cost into consideration, I wondered if I could order, receive, suck down, and pay for a lobster bisque and some oysters at \u003ca href=\"http://www.circolosf.com/\">Circolo\u003c/a> before my name was called. I wandered back towards the party to consult my girlfriend when, upon lurching through the doorway, I saw her waving from the top of the stairs. My name was, in fact, being called. I looked at my cell phone. It was 9:30 p.m.\u003c/p>\n\u003cp>Tampopo started for the third time not long after we sat down. I couldn't peel my eyes away from \u003ca href=\"http://www.youtube.com/watch?v=vRJw7j7sm4Q\">the egg yolk scene\u003c/a>, even with our food arriving. Someone probably had a great bowl of ramen on Saturday night, but I didn't. The noodles I slurped were pretty good, but the broth they swam in tasted timid, under-flavored. The broth in my girlfriend's bowl ($13) was cool; our friend's proved slightly warmer, though still just a few ticks past room temperature. Mine, it was hot enough, just right temperature-wise. As I spooned it up, I glanced around in case a guerrilla Goldilocks, chagrined by the wait, was swinging in to snatch it. I bemoaned the pork shortage in my bowl, and coveted the surplus in one perched on a nearby table. The fried chicken floating on top of the soup was delicious. Immediately upon inhaling it, I fantasized about a whole plate piled with crusty brown slugs. Apart from a sweet, earthy melange of maitake, tofu, and mirin ($7), the appetizers were unexciting and -- in the case of a rough, peppery arugula, radish, and pea salad priced at $12 -- too expensive.\u003c/p>\n\u003cp>The Internet might have brought folks out to Coffee Bar on Saturday night, but once they were there -- laughing, swirling wine, boring holes into the hosts' brows with desperate hungry eyes -- they communicated directly, face-to-face, with only minimal interference from technology. I myself -- in such settings typically about as gregarious as a cactus -- actually met people while I was waiting. Before I left on my snack-quest, I met a couple who -- famished -- had actually ducked out to eat half a dinner's worth of small plates at another nearby restaurant before returning. I met people in the bathroom line. A few were passionate about ramen. As he fidgeted behind me, still waiting to be called, one guy gestured in the direction of Tampopo's beaming face and the steaming bowl in her hands. With no encouragement, he blurted out, looking a little misty: \u003c/p>\n\u003cp>\"They can't show this and serve shitty ramen; they're making a statement here.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I met one of my girlfriend's co-workers. His name was called an hour-and-a-half before ours. When I saw his bowl arrive, I called up to him for a quick assessment. He leaned down and passed me his cell phone. Fittingly, he'd discretely typed out a Tweet-length review: something to the effect of \"doughy noodles, okay broth, tough meat.\" Much later, when I was guzzling my own bowl, a stranger approached with a small crew. \u003c/p>\n\u003cp>\"Is it worth it?\" he asked.\u003cbr>\n\"How long is your wait?\" I responded.\u003cbr>\n\"An hour-and-a-half.\"\u003cbr>\n\"No,\" I said, already thinking of the tacos I planned to enjoy on the walk home. Over at the next table, a couple squabbled. They'd been seated for half an hour, and were still awaiting food. He wanted to wait; she was annoyed. They left in a huff. I hope they reconciled, preferably with a few tacos to mediate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Importantly though, I don't want to indict Hapa Ramen for the unsatisfying situation. I don't go to events like this very often -- in part because I know the food is frequently subject to inconsistencies sometimes even beyond the chef's control. This experience solidified that suspicion. The operation was simply overwhelmed. On Sunday morning, I read on Hapa Ramen's \u003ca href=\"http://twitter.com/haparamen\">Twitter feed\u003c/a> that 500 people had been served. That is astounding. Ramen isn't something you can just dish up either; it requires a lot of moving parts. In this case, the fried chicken, the slow-poached egg, the (ideally) hot broth, the noodles with the right lightness and consistency -- they all had to come together at the right time. Anything tumbling out of order skews the overall effect. A chef can pull noodles, but he can't control the Internet, and part of me guesses that the massive turnout will generate more interest -- even if more than a few bowls of ramen failed to pass muster -- precisely because getting served was such an ordeal. No ramen is worth a four-hour wait, though this particular rendition might have been much better in a less tumultuous setting -- perhaps tastier, and certainly scrutinized with less intensity after, say, a wait of merely 15 minutes. The wait was not just about space in the restaurant; it also reflected the strain under which the kitchen was cooking, and the fact the cooks had to have been deeper in the weeds than \u003ca href=\"http://www.sho.com/site/weeds/season4/images/downloads/weeds4_wall_v1_800x600.jpg\">Mary-Louise Parker\u003c/a>. Maybe if you go to events like this a lot, you have to not mind not eating. Maybe you just have to will yourself embrace the chaos and have good humor -- refusing to succumb to the notion you're eating at a real restaurant. Make no other plans you can't easily bail on. Be prepared to improvise. Bring a candy bar, and maybe another to share.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Meals on Wheels Benefit: Star Chefs and Vintners Gala",
"title": "Meals on Wheels Benefit: Star Chefs and Vintners Gala",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_220-LR.jpg\" alt=\"Star Chefs and Vintners Gala\" title=\"Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13016\">\u003c/p>\n\u003cp>On \u003cstrong>Sunday, May 16th\u003c/strong>, \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels of San Francisco\u003c/a> will be throwing its \u003ca href=\"http://www.mowsf.org/gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> at Fort Mason's Festival Pavilion. The gala is a benefit for San Francisco's homebound seniors, and is the organization's largest fundraiser of the year.\u003c/p>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong> of Boulevard will be returning for her 7th year as Gala Chef Chair -- it will be her 22nd year participating in the benefit. She will be leading an illustrious line-up of more than \u003cstrong>70\u003c/strong> of the Bay Area's finest chefs. Who says too many cooks in the kitchen is a bad thing? \u003c/p>\n\u003cp>Among the chefs participating in this year's gala are: Mourad Lahlou (Aziza), Jeff Banker/Lori Baker (Baker & Banker), Daniel Patterson (Coi), Douglas Keane/Nick Peyton (Cyrus), Jan Birnbaum (Epic Roasthouse), Thomas McNaughton (Flour + Water), Chris Cosentino (Incanto), Staffan Terje (Perbacco), Laurence Jossel (Nopa / Nopalito), Richard Reddington (REDD), Charles Phan (The Slanted Door), and Mark Sullivan (Spruce). \u003c/p>\n\u003cp>Talk about a culinary dream team, huh?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_lahlou.jpg\" alt=\"Mourad Lahlou at Star Chefs and Vintners Gala\" title=\"Mourad Lahlou at Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13021\">\u003c/p>\n\u003cp>With so many all-stars on board, the meal will no doubt be stellar. I asked Oakes what it's like organizing such a massive undertaking with so much talent involved. She responded, \"First and foremost, we are so fortunate to be in the Bay Area. So many [of our talented chefs] say yes.\" \u003c/p>\n\u003cp>Logistically, the evening will begin with an \u003cstrong>hors d'oeuvre \"grazer\"\u003c/strong> and \u003cstrong>wine reception\u003c/strong>, featuring creations from more than 30 chef and wineries. Following will be a \u003cstrong>three-course, sit-down meal\u003c/strong>. Oakes explained, the chefs have been grouped together to form 8 groups total. Each group will prepare its own menu for its assigned seating area. \"The goal is to let the chefs be who they are,\" she said. \"With each group cooking for about 100 people, it's important that they are able to put something out that they are proud of…and of course, to have fun.\" Chefs with similar cooking styles will be grouped together, and at least one veteran gala chef will be placed on each team.\u003c/p>\n\u003cp>Also, with more than \u003cstrong>75\u003c/strong> of California's leading vintners participating in the gala, there will be plenty of wine to pair with all that fantastic food. And in case you're still feeling thirsty, a special cocktail bar manned by beloved bartenders, Scott Beattie (Hangar One), Jon Gasparini (Rye), Scott Baird & Aaron Smith (15 Romolo) and Daniel Hyatt (The Alembic Bar) will serve up classic spirits and exotic concoctions. \u003c/p>\n\u003cp>The evening will culminate with a lavish dessert reception, featuring sweet treats from Sara Spearin (Dynamo Donuts), Jake Godby (Humphry Slocombe) and Bill Corbett (Coi & Il Cane Rosso), just to name a few.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_auction.jpg\" alt=\"Star Chefs and Vintners Gala Auction\" title=\"Star Chefs and Vintners Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13022\">\u003c/p>\n\u003cp>Let's not forget about the benefit aspect of this whole shindig. Both a \u003cstrong>live\u003c/strong> and \u003cstrong>silent auction\u003c/strong> will be held, during which guests will have the opportunity to bid on a number of lavish prizes (food, wine, and luxury-themed). Guests will also have the chance to pledge donations to the \u003cstrong>\"Fund-A-Route\"\u003c/strong> campaign, which goes towards funding an entire meal delivery route for the next year. Last year's gala raised a grand total of $1.1 million. \u003c/p>\n\u003cp>\"Providing nourishing meals and supportive services for San Francisco's seniors is of utmost importance during these trying economic times,\" said Ashley McCumber, Executive Director of Meals On Wheels of San Francisco. \"With the generosity of these world-class chefs and wineries, we are able to provide 440,000 meals to seniors in San Francisco.\"\u003c/p>\n\u003cp>Tickets are pricey, but if you have deep pockets or know someone who does, encourage them to wine and dine for a good cause. \u003c/p>\n\u003cp>\u003cem>Individual tickets are priced at $400, with patron levels ranging from $1,500 to $20,000. To reserve tickets or for more information, call 415-343-1280 or visit \u003ca href=\"http://www.mowsf.org/\">www.mowsf.org\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>While the menus have yet to be finalized, I'm betting that we can expect to see lots of local spring bounty. Think asparagus, strawberries, baby carrots, fava beans, fresh, light, vibrant flavors. Here's a sneak peek at a dish \u003cstrong>Chris Cosentino\u003c/strong> (Incanto) is preparing: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Farmers-Market-Ferry-Building-028.jpg\" alt=\"Strawberries\" title=\"Strawberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13027\">\u003c/p>\n\u003cp>\u003cstrong>Fava Bean and Strawberry Salad with Pecorino\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Chris Cosentino, Executive Chef of Incanto & Co-founder of Boccalone\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups shelled fresh fava beans [about 2 pounds of favas in their pods]\u003cbr>\n2 cups strawberries, trimmed and quartered\u003cbr>\n1 bunch wild rucola or arugula\u003cbr>\nPecorino cheese\u003cbr>\nJuice of 1 lemon\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n4 tablespoons extra virgin olive oil\u003cbr>\nKosher or sea salt, to taste\u003cbr>\nCoarse ground black pepper, to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to an ice bath seasoned with one teaspoon of salt so as not to overcook.\u003cbr>\n2.\tRemove the skins of the larger favas and discard, the smaller ones don’t need to be removed as they are not tough or bitter. Place the favas in a mixing bowl, then set aside.\u003cbr>\n3.\tAdd the strawberries to the fava beans. Season with salt and fresh ground black pepper. Add the rucola or arugula.\u003cbr>\n4.\tDress with a splash of lemon juice, balsamic vinegar, and olive oil, toss to incorporate all the ingredients. Put on a platter or on individual plates.\u003cbr>\n5.\tUsing a vegetable peeler, peel curls of pecorino on top and serve.\u003c/p>\n\n",
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"excerpt": "Wine and dine for a good cause: indulge in the talents of 70 of the Bay Area's finest chefs; imbibe in the goods from 75 of California's leading vintners.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_220-LR.jpg\" alt=\"Star Chefs and Vintners Gala\" title=\"Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13016\">\u003c/p>\n\u003cp>On \u003cstrong>Sunday, May 16th\u003c/strong>, \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels of San Francisco\u003c/a> will be throwing its \u003ca href=\"http://www.mowsf.org/gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> at Fort Mason's Festival Pavilion. The gala is a benefit for San Francisco's homebound seniors, and is the organization's largest fundraiser of the year.\u003c/p>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong> of Boulevard will be returning for her 7th year as Gala Chef Chair -- it will be her 22nd year participating in the benefit. She will be leading an illustrious line-up of more than \u003cstrong>70\u003c/strong> of the Bay Area's finest chefs. Who says too many cooks in the kitchen is a bad thing? \u003c/p>\n\u003cp>Among the chefs participating in this year's gala are: Mourad Lahlou (Aziza), Jeff Banker/Lori Baker (Baker & Banker), Daniel Patterson (Coi), Douglas Keane/Nick Peyton (Cyrus), Jan Birnbaum (Epic Roasthouse), Thomas McNaughton (Flour + Water), Chris Cosentino (Incanto), Staffan Terje (Perbacco), Laurence Jossel (Nopa / Nopalito), Richard Reddington (REDD), Charles Phan (The Slanted Door), and Mark Sullivan (Spruce). \u003c/p>\n\u003cp>Talk about a culinary dream team, huh?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_lahlou.jpg\" alt=\"Mourad Lahlou at Star Chefs and Vintners Gala\" title=\"Mourad Lahlou at Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13021\">\u003c/p>\n\u003cp>With so many all-stars on board, the meal will no doubt be stellar. I asked Oakes what it's like organizing such a massive undertaking with so much talent involved. She responded, \"First and foremost, we are so fortunate to be in the Bay Area. So many [of our talented chefs] say yes.\" \u003c/p>\n\u003cp>Logistically, the evening will begin with an \u003cstrong>hors d'oeuvre \"grazer\"\u003c/strong> and \u003cstrong>wine reception\u003c/strong>, featuring creations from more than 30 chef and wineries. Following will be a \u003cstrong>three-course, sit-down meal\u003c/strong>. Oakes explained, the chefs have been grouped together to form 8 groups total. Each group will prepare its own menu for its assigned seating area. \"The goal is to let the chefs be who they are,\" she said. \"With each group cooking for about 100 people, it's important that they are able to put something out that they are proud of…and of course, to have fun.\" Chefs with similar cooking styles will be grouped together, and at least one veteran gala chef will be placed on each team.\u003c/p>\n\u003cp>Also, with more than \u003cstrong>75\u003c/strong> of California's leading vintners participating in the gala, there will be plenty of wine to pair with all that fantastic food. And in case you're still feeling thirsty, a special cocktail bar manned by beloved bartenders, Scott Beattie (Hangar One), Jon Gasparini (Rye), Scott Baird & Aaron Smith (15 Romolo) and Daniel Hyatt (The Alembic Bar) will serve up classic spirits and exotic concoctions. \u003c/p>\n\u003cp>The evening will culminate with a lavish dessert reception, featuring sweet treats from Sara Spearin (Dynamo Donuts), Jake Godby (Humphry Slocombe) and Bill Corbett (Coi & Il Cane Rosso), just to name a few.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_auction.jpg\" alt=\"Star Chefs and Vintners Gala Auction\" title=\"Star Chefs and Vintners Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13022\">\u003c/p>\n\u003cp>Let's not forget about the benefit aspect of this whole shindig. Both a \u003cstrong>live\u003c/strong> and \u003cstrong>silent auction\u003c/strong> will be held, during which guests will have the opportunity to bid on a number of lavish prizes (food, wine, and luxury-themed). Guests will also have the chance to pledge donations to the \u003cstrong>\"Fund-A-Route\"\u003c/strong> campaign, which goes towards funding an entire meal delivery route for the next year. Last year's gala raised a grand total of $1.1 million. \u003c/p>\n\u003cp>\"Providing nourishing meals and supportive services for San Francisco's seniors is of utmost importance during these trying economic times,\" said Ashley McCumber, Executive Director of Meals On Wheels of San Francisco. \"With the generosity of these world-class chefs and wineries, we are able to provide 440,000 meals to seniors in San Francisco.\"\u003c/p>\n\u003cp>Tickets are pricey, but if you have deep pockets or know someone who does, encourage them to wine and dine for a good cause. \u003c/p>\n\u003cp>\u003cem>Individual tickets are priced at $400, with patron levels ranging from $1,500 to $20,000. To reserve tickets or for more information, call 415-343-1280 or visit \u003ca href=\"http://www.mowsf.org/\">www.mowsf.org\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>While the menus have yet to be finalized, I'm betting that we can expect to see lots of local spring bounty. Think asparagus, strawberries, baby carrots, fava beans, fresh, light, vibrant flavors. Here's a sneak peek at a dish \u003cstrong>Chris Cosentino\u003c/strong> (Incanto) is preparing: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Farmers-Market-Ferry-Building-028.jpg\" alt=\"Strawberries\" title=\"Strawberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13027\">\u003c/p>\n\u003cp>\u003cstrong>Fava Bean and Strawberry Salad with Pecorino\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Chris Cosentino, Executive Chef of Incanto & Co-founder of Boccalone\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups shelled fresh fava beans [about 2 pounds of favas in their pods]\u003cbr>\n2 cups strawberries, trimmed and quartered\u003cbr>\n1 bunch wild rucola or arugula\u003cbr>\nPecorino cheese\u003cbr>\nJuice of 1 lemon\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n4 tablespoons extra virgin olive oil\u003cbr>\nKosher or sea salt, to taste\u003cbr>\nCoarse ground black pepper, to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to an ice bath seasoned with one teaspoon of salt so as not to overcook.\u003cbr>\n2.\tRemove the skins of the larger favas and discard, the smaller ones don’t need to be removed as they are not tough or bitter. Place the favas in a mixing bowl, then set aside.\u003cbr>\n3.\tAdd the strawberries to the fava beans. Season with salt and fresh ground black pepper. Add the rucola or arugula.\u003cbr>\n4.\tDress with a splash of lemon juice, balsamic vinegar, and olive oil, toss to incorporate all the ingredients. Put on a platter or on individual plates.\u003cbr>\n5.\tUsing a vegetable peeler, peel curls of pecorino on top and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11840\">\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a> is back with Bay Area Bites blogger, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> and \u003ca href=\"http://sffoodwars.com/about/\">Jeannie Choe\u003c/a>, creator of the \u003ca href=\"http://sffoodwars.com/\">San Francisco Food Wars\u003c/a> -- a local competition where seasoned chefs and home cooks alike compete for prizes and the title of SF Food Wars champion. In the latest round...\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Who can make the ultimate chocolate chip cookie\u003c/a>? \u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003cstrong>Related Recaps, Photos and Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bay Area Bites\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Food and Wine This Week\u003c/strong> \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226556/e\">SF Food Wars on Food & Wine This Week\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://vidsf.com/2010/mar/21/sf-food-wars-the-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation Video by VidSF\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://sffoodwars.com/2010/03/the-situation-all-wrapped-up/\">Recap at SF Food Wars with photos by Bryan Haggerty\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/fist-pumping_goodness_and_nigh.php\">Fist-Pumping Goodness and Nightclub Flashbacks at SF Food Wars' Chocolate Cookie Situation\u003c/a> -- \u003cstrong>Tamara Palmer at SFWeekly\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/galleries/98/chocolatecookie-tribute-to-the-jersey-shore/1559/warning-judging-may-cause-indigestion\">CHOW's Chocolate-Cookie Tribute to the Jersey Shore slideshow\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/sffoodwars\">@sffoodwars\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500-nocookies1.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11843\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Leslie Sbrocco is back with Bay Area Bites blogger, Stephanie Rosenbaum and Jeannie Choe, creator of the San Francisco Food Wars -- a local competition where seasoned chefs and home cooks alike compete for prizes and the title of SF Food Wars champion. In the latest round...\u003cstrong>Who can make the ultimate chocolate chip cookie?\u003c/strong> ",
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"disqusTitle": "SF Food Wars: The Chocolate Cookie Situation",
"title": "SF Food Wars: The Chocolate Cookie Situation",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/sffoodwars1.jpg\" alt=\"SF Food Wars -The Chocolate Cookie Situation\" title=\"SF Food Wars -The Chocolate Cookie Situation\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11629\">\u003c/p>\n\u003cp>I left my home state of New Jersey for good 20 years ago. But watching the cheesy reality show \u003ca href=\"//www.mtv.com/shows/jersey_shore/series.jhtml\">Jersey Shore\u003c/a> on MTV, it seems the fashion, at least, hasn't changed. The hair is gelled stiff, the tans are faked, the belts (and jewelry) are gold and the jeans are tight. \u003c/p>\n\u003cp>Since big hair is my Jersey birthright, it didn't take too much AquaNet to get back in shape for Sunday's edition of \u003ca href=\"http://www.sffoodwars.com\">SF Food Wars\u003c/a>: \u003ca href=\"http://sffoodwars.com/2010/03/officially-a-situation-teams-cookies/\">The Chocolate Cookie Situation\u003c/a>. (The name, in case you're wondering, comes from one of the members of the show, who has dubbed his abs—and by extension, himself—\"The Situation.\" And here you thought you'd never see synecdoche in action, much less on reality TV!) \u003c/p>\n\u003cp>But first, I had to bake cookies. A lot of cookies. Some 200+ cookies, in fact, because a lot of people wanted to be in on the cookie action. Tickets to this, the fifth edition of the increasingly popular cook-nosh-and-vote competition, sold out in less than 5 minutes, even with the extra elbow room provided by new venue Mighty, a nightclub in Potrero. \u003c/p>\n\u003cp>The set-up followed the formula of the four previous Food Wars: at home, 20 two-person teams baked and baked and baked. Then they came to Mighty, set up their decorations over a couple of feet of table space and laid out their cookies. Three judges grabbed samples of each item, then retired to munch and compare. At 2pm, the doors opened, the milk started pouring, and the general public, all clutching their $14 advance tickets, rushed in to pile their plates high with cookies and cast their votes for the two People's Choice awards. Prizes were donated by a host of local businesses, and the proceeds went to support the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food Wars founder \u003ca href=\"http://jeanniechoe.com/\">Jeannie Choe\u003c/a>, with the slightly manic-yet-dazed look of every event planner just before kickoff, was impressed (and amused) by the thematic efforts of the contestants this time around. Previous topics (bread, holiday side dishes, mac n' cheese) hadn't inspired much decor beyond pretty platters and nicely lettered signs. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623547502179&tags=sffoodwars,food,sanfrancisco,cookies,chocolate\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003cbr>\n\u003cstrong>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>This time, though, \u003ca href=\"https://www.bumpits.com/\">Bumpits\u003c/a> were outnumbering baking pans. Glitter, mirrors, shiny beads and mini disco balls sparkled from every display. Puns and silly names, like \u003cb>Snookie's Cookie Whoopsies\u003c/b> (red-velvet rounds which came with the anti-violence message \"Fists are for pumpin', not punchin' \") and \u003cb>Stumbling Stoners\u003c/b> (\"sumpthin' sweet and salty\", topped with crushed Ruffles potato chips) abounded, as did labor-intensive preparations, like \u003cb>J-Woww's Juice Heads\u003c/b>, tiny chocolate-dipped, orange-marshmallow cookie balls, and \u003cb>Guidoreos\u003c/b>, chocolate rounds filled with organic vanilla creme and painstakingly dusted in edible silver glitter. Few contestants (or attendees) seemed to ever have even visited New Jersey (\"I got lost there once, taking the wrong turn off a bridge in Philadelphia,\" admitted Melissa Volokitin, before handing me one of her trail-mix inspired cookies), but that didn't stop them from gleefully embracing the show's boobs-and-eyeliner style.\u003c/p>\n\u003cp>I'd planned to reproduce the Girl-Scout-inspired \u003ca href=\"http://www.chow.com/stories/12087\">Slim Mints\u003c/a> that had garnered such raves from Chow staffers, until I got to the part about tempering the two pounds of chocolate needed to coat each batch. \u003ci>Warm the chocolate! Cool the chocolate! Wait, it's too hot, forget it, it's ruined! Go out, buy more, start over!\u003c/i>\u003c/p>\n\u003cp>Alas, fantastic as these were purported to be, no way could I fuss around like that for 200 total strangers, even with prizes (and Twitter bragging rights) at stake. So I ended up in a mash-up of Mollie Katzen's Double Chocolate Mint Cookies (hands down, the most-used recipe in my well-worn copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0898156696/kqedorg-20\">Still Life with Menu\u003c/a>) with the \"minty-breathed\" chocolate cookies in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1401322433/kqedorg-20\"> Nigella Express\u003c/a>. Over the top went my own made-up Jackson Pollack drizzle of white chocolate and cream, doused with more mint and yes, green food coloring, in honor of my state's lavish chemical-additives industry. These were my Mint Mojos: the kind of not-so-thin mints a grown-up Girl Scout might make after one too many mojitos. \u003c/p>\n\u003cp>They were deeply chocolately and deeply minty, and no, they didn't win, but they were darn good anyway. \u003c/p>\n\u003cp>And for all the goofy names and kooky ingredients on display, the judges' awards ended up going to the bakers who hadn't bothered with outfits or TV tie-ins. Instead, they had three straightforward and delicious recipes: classic Chocolate Crackles, fudgy and rich, made by self-taught pros Kate Kuckro and Mindi Canner of \u003ca href=\"http://www.sweetconstructions.com/\">Sweet Constructions\u003c/a>; Melissa's crunchy Hot Summer Asphalt oatmeal-and-chocolate cookie, spiced with cinnamon, ginger, nutmeg, and Trader Joe's spiced pecans; and Tara Deguzman's \"Famous\" toffee, chocolate chip and nut cookies, a homemade spin on those bite-sized Famous Amos cookies-in-a-bag. \u003c/p>\n\u003cp>The People's Choice picks? Again, those chocolate crackles, proving my theory that the best chocolate cookie is the one closest to a brownie, since really, wouldn't all chocolate cookies be brownies if they could? Take it from a Jersey girl: we know from chawklit. \u003c/p>\n\u003cp>\u003cstrong> Mint Mojos\u003c/strong>\u003cbr>\nThe white chocolate drizzle is optional, but it does add another layer of minty goodness. Dyeing it green with food coloring is entirely optional, but fun. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup butter (4 oz/1 stick) butter, softened\u003cbr>\n2/3 cup brown sugar, packed\u003cbr>\n1 egg\u003cbr>\n1 tsp peppermint extract\u003cbr>\n1/3 cup unsweetened cocoa powder\u003cbr>\n1 cup flour\u003cbr>\n1/2 tsp baking powder\u003cbr>\n1/8 tsp salt\u003cbr>\n1/2 cup milk or white chocolate chips\u003cbr>\n1/2 cup semi-sweet or bittersweet chocolate chips\u003cbr>\nFor drizzle:\u003cbr>\n1 cup white chocolate chips\u003cbr>\n2 tbsp heavy cream\u003cbr>\n1/2 tsp peppermint extract, or to taste\u003cbr>\n1/2 cup powdered sugar\u003cbr>\nfew drops of green food coloring (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. Line a cookie sheet with parchment or foil. \u003c/p>\n\u003cp>2. In a large bowl, cream butter and sugar together until fluffy. Beat in egg and extract. \u003c/p>\n\u003cp>3. Sift cocoa, flour, baking powder, and salt together. Stir into butter mixture. Stir in chips. \u003c/p>\n\u003cp>4. Drop by spoonfuls onto cookie sheet. Bake for 8 to 10 minutes, until just set and no longer shiny. Remove from cookie sheet and let cool on a rack.\u003c/p>\n\u003cp>5. Meanwhile, melt white chocolate in double boiler. Remove from double boiler when melted, and let cool. Beat in cream, powdered sugar, and mint. Using a spoon, drizzle over cooled cookies.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cstrong>Related Recaps, Photos and Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://vidsf.com/2010/mar/21/sf-food-wars-the-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation Video by VidSF\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://sffoodwars.com/2010/03/the-situation-all-wrapped-up/\">Recap at SF Food Wars with photos by Bryan Haggerty\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/fist-pumping_goodness_and_nigh.php\">Fist-Pumping Goodness and Nightclub Flashbacks at SF Food Wars' Chocolate Cookie Situation\u003c/a> -- \u003cstrong>Tamara Palmer at SFWeekly\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/galleries/98/chocolatecookie-tribute-to-the-jersey-shore/1559/warning-judging-may-cause-indigestion\">CHOW's Chocolate-Cookie Tribute to the Jersey Shore slideshow\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Big hair, tight tops, and bakers in Bumpits: Sunday's edition of SF Food Wars, The Chocolate Cookie Situation, was a glitter-dusted adventure inspired by the cheesy NJ reality show, \u003ci>Jersey Shore\u003c/i>.",
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"description": "Big hair, tight tops, and bakers in Bumpits: Sunday's edition of SF Food Wars, The Chocolate Cookie Situation, was a glitter-dusted adventure inspired by the cheesy NJ reality show, Jersey Shore.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/sffoodwars1.jpg\" alt=\"SF Food Wars -The Chocolate Cookie Situation\" title=\"SF Food Wars -The Chocolate Cookie Situation\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11629\">\u003c/p>\n\u003cp>I left my home state of New Jersey for good 20 years ago. But watching the cheesy reality show \u003ca href=\"//www.mtv.com/shows/jersey_shore/series.jhtml\">Jersey Shore\u003c/a> on MTV, it seems the fashion, at least, hasn't changed. The hair is gelled stiff, the tans are faked, the belts (and jewelry) are gold and the jeans are tight. \u003c/p>\n\u003cp>Since big hair is my Jersey birthright, it didn't take too much AquaNet to get back in shape for Sunday's edition of \u003ca href=\"http://www.sffoodwars.com\">SF Food Wars\u003c/a>: \u003ca href=\"http://sffoodwars.com/2010/03/officially-a-situation-teams-cookies/\">The Chocolate Cookie Situation\u003c/a>. (The name, in case you're wondering, comes from one of the members of the show, who has dubbed his abs—and by extension, himself—\"The Situation.\" And here you thought you'd never see synecdoche in action, much less on reality TV!) \u003c/p>\n\u003cp>But first, I had to bake cookies. A lot of cookies. Some 200+ cookies, in fact, because a lot of people wanted to be in on the cookie action. Tickets to this, the fifth edition of the increasingly popular cook-nosh-and-vote competition, sold out in less than 5 minutes, even with the extra elbow room provided by new venue Mighty, a nightclub in Potrero. \u003c/p>\n\u003cp>The set-up followed the formula of the four previous Food Wars: at home, 20 two-person teams baked and baked and baked. Then they came to Mighty, set up their decorations over a couple of feet of table space and laid out their cookies. Three judges grabbed samples of each item, then retired to munch and compare. At 2pm, the doors opened, the milk started pouring, and the general public, all clutching their $14 advance tickets, rushed in to pile their plates high with cookies and cast their votes for the two People's Choice awards. Prizes were donated by a host of local businesses, and the proceeds went to support the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food Wars founder \u003ca href=\"http://jeanniechoe.com/\">Jeannie Choe\u003c/a>, with the slightly manic-yet-dazed look of every event planner just before kickoff, was impressed (and amused) by the thematic efforts of the contestants this time around. Previous topics (bread, holiday side dishes, mac n' cheese) hadn't inspired much decor beyond pretty platters and nicely lettered signs. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623547502179&tags=sffoodwars,food,sanfrancisco,cookies,chocolate\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003cbr>\n\u003cstrong>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>This time, though, \u003ca href=\"https://www.bumpits.com/\">Bumpits\u003c/a> were outnumbering baking pans. Glitter, mirrors, shiny beads and mini disco balls sparkled from every display. Puns and silly names, like \u003cb>Snookie's Cookie Whoopsies\u003c/b> (red-velvet rounds which came with the anti-violence message \"Fists are for pumpin', not punchin' \") and \u003cb>Stumbling Stoners\u003c/b> (\"sumpthin' sweet and salty\", topped with crushed Ruffles potato chips) abounded, as did labor-intensive preparations, like \u003cb>J-Woww's Juice Heads\u003c/b>, tiny chocolate-dipped, orange-marshmallow cookie balls, and \u003cb>Guidoreos\u003c/b>, chocolate rounds filled with organic vanilla creme and painstakingly dusted in edible silver glitter. Few contestants (or attendees) seemed to ever have even visited New Jersey (\"I got lost there once, taking the wrong turn off a bridge in Philadelphia,\" admitted Melissa Volokitin, before handing me one of her trail-mix inspired cookies), but that didn't stop them from gleefully embracing the show's boobs-and-eyeliner style.\u003c/p>\n\u003cp>I'd planned to reproduce the Girl-Scout-inspired \u003ca href=\"http://www.chow.com/stories/12087\">Slim Mints\u003c/a> that had garnered such raves from Chow staffers, until I got to the part about tempering the two pounds of chocolate needed to coat each batch. \u003ci>Warm the chocolate! Cool the chocolate! Wait, it's too hot, forget it, it's ruined! Go out, buy more, start over!\u003c/i>\u003c/p>\n\u003cp>Alas, fantastic as these were purported to be, no way could I fuss around like that for 200 total strangers, even with prizes (and Twitter bragging rights) at stake. So I ended up in a mash-up of Mollie Katzen's Double Chocolate Mint Cookies (hands down, the most-used recipe in my well-worn copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0898156696/kqedorg-20\">Still Life with Menu\u003c/a>) with the \"minty-breathed\" chocolate cookies in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1401322433/kqedorg-20\"> Nigella Express\u003c/a>. Over the top went my own made-up Jackson Pollack drizzle of white chocolate and cream, doused with more mint and yes, green food coloring, in honor of my state's lavish chemical-additives industry. These were my Mint Mojos: the kind of not-so-thin mints a grown-up Girl Scout might make after one too many mojitos. \u003c/p>\n\u003cp>They were deeply chocolately and deeply minty, and no, they didn't win, but they were darn good anyway. \u003c/p>\n\u003cp>And for all the goofy names and kooky ingredients on display, the judges' awards ended up going to the bakers who hadn't bothered with outfits or TV tie-ins. Instead, they had three straightforward and delicious recipes: classic Chocolate Crackles, fudgy and rich, made by self-taught pros Kate Kuckro and Mindi Canner of \u003ca href=\"http://www.sweetconstructions.com/\">Sweet Constructions\u003c/a>; Melissa's crunchy Hot Summer Asphalt oatmeal-and-chocolate cookie, spiced with cinnamon, ginger, nutmeg, and Trader Joe's spiced pecans; and Tara Deguzman's \"Famous\" toffee, chocolate chip and nut cookies, a homemade spin on those bite-sized Famous Amos cookies-in-a-bag. \u003c/p>\n\u003cp>The People's Choice picks? Again, those chocolate crackles, proving my theory that the best chocolate cookie is the one closest to a brownie, since really, wouldn't all chocolate cookies be brownies if they could? Take it from a Jersey girl: we know from chawklit. \u003c/p>\n\u003cp>\u003cstrong> Mint Mojos\u003c/strong>\u003cbr>\nThe white chocolate drizzle is optional, but it does add another layer of minty goodness. Dyeing it green with food coloring is entirely optional, but fun. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup butter (4 oz/1 stick) butter, softened\u003cbr>\n2/3 cup brown sugar, packed\u003cbr>\n1 egg\u003cbr>\n1 tsp peppermint extract\u003cbr>\n1/3 cup unsweetened cocoa powder\u003cbr>\n1 cup flour\u003cbr>\n1/2 tsp baking powder\u003cbr>\n1/8 tsp salt\u003cbr>\n1/2 cup milk or white chocolate chips\u003cbr>\n1/2 cup semi-sweet or bittersweet chocolate chips\u003cbr>\nFor drizzle:\u003cbr>\n1 cup white chocolate chips\u003cbr>\n2 tbsp heavy cream\u003cbr>\n1/2 tsp peppermint extract, or to taste\u003cbr>\n1/2 cup powdered sugar\u003cbr>\nfew drops of green food coloring (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. Line a cookie sheet with parchment or foil. \u003c/p>\n\u003cp>2. In a large bowl, cream butter and sugar together until fluffy. Beat in egg and extract. \u003c/p>\n\u003cp>3. Sift cocoa, flour, baking powder, and salt together. Stir into butter mixture. Stir in chips. \u003c/p>\n\u003cp>4. Drop by spoonfuls onto cookie sheet. Bake for 8 to 10 minutes, until just set and no longer shiny. Remove from cookie sheet and let cool on a rack.\u003c/p>\n\u003cp>5. Meanwhile, melt white chocolate in double boiler. Remove from double boiler when melted, and let cool. Beat in cream, powdered sugar, and mint. Using a spoon, drizzle over cooled cookies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cstrong>Related Recaps, Photos and Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://vidsf.com/2010/mar/21/sf-food-wars-the-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation Video by VidSF\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://sffoodwars.com/2010/03/the-situation-all-wrapped-up/\">Recap at SF Food Wars with photos by Bryan Haggerty\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/fist-pumping_goodness_and_nigh.php\">Fist-Pumping Goodness and Nightclub Flashbacks at SF Food Wars' Chocolate Cookie Situation\u003c/a> -- \u003cstrong>Tamara Palmer at SFWeekly\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/galleries/98/chocolatecookie-tribute-to-the-jersey-shore/1559/warning-judging-may-cause-indigestion\">CHOW's Chocolate-Cookie Tribute to the Jersey Shore slideshow\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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