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"disqusTitle": "Who Owns the Deli? ",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/storefront500.jpg\" alt=\"Sauls Restaurant and Delicatessen \" title=\"Sauls Restaurant and Delicatessen \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10719\">\u003c/p>\n\u003cp>Who guards the culinary heritage of a culture? Where does authenticity reside, and who decides what it is? Can traditional foods change with the times, and if they do, are they still traditional? Can handmade salami made from grass-fed beef still call up memories of Grandma's Saturday-morning scrambled eggs and salami? In this age of massive multinational conglomerates, does brand loyalty mean anything anymore? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/housemade-soda500.jpg\" alt=\"housemade soda\" title=\"housemade soda\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10727\">\u003c/p>\n\u003cp>What's better-- the Dr. Brown's Cel-Ray tonic in the bottle you remember Grandpa drinking, now with high-fructose corn syrup included, or homemade celery soda infused with real celery seed, with less sugar and no packaging? How much do we pay-- in food miles, in feedlots, in calories-- for nostalgia? \u003c/p>\n\u003cp>All these questions, and more, were in the air at the \u003ca href=\"http://prod.jcceastbay.org/\">Jewish Community Center of the East Bay\u003c/a> in early February, as an overflow crowd squeezed into the main auditorium for a panel discussion on \"Referendum on The Deli Menu\" (Can the Jewish Deli be sustainable?) sponsored by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>. Saul's, for those of you born without cravings for matzoh ball soup, is Berkeley's big, busy, much-loved Jewish deli. But ever since Karen Adelman and her husband Peter Levitt bought the deli in 1995, they've had what they call \"a stealthy, secret mission\" operating alongside their dedication to borscht and blintzes, corned beef and chicken in a pot. Their secret? A desire to pull the deli in line with contemporary attitudes about food and consumption, rather than letting it ossify like gefilte fish left too long in the fridge. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/karenadelman-peterlevitt500.jpg\" alt=\"Karen Adelman and Peter Levitt - owners of Sauls\" title=\"Karen Adelman and Peter Levitt - owners of Sauls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10721\">\u003c/p>\n\u003cp>To this end, towering sandwiches were slimmed down, no longer stacked with jaw-defying stacks of meat. Meats became sustainably ranched, grass-fed when possible. Vegetables started to come from local farms. Corn-syruped drinks were out; housemade sodas were in. Most recently, salami was dropped from the menu; Hebrew National, the only widely available brand of all-beef salami, is now owned by giant Con Agra. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matzoball-soup500.jpg\" alt=\"matzo ball soup made from pastured chicken\" title=\"matzo ball soup made from pastured chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10722\">\u003c/p>\n\u003cp>This being Berkeley, you'd think pasture-raised chicken soup would earn nothing but mazel tovs. But not everyone, it seemed, wanted consciousness-raising alongside their blintzes and brisket. There was pushback from some customers, and an overall question: How much could a deli change and still be a deli? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/grassfed-brisket500.jpg\" alt=\"grassfed brisket butterball potatoes and Riverdog chard\" title=\"grassfed brisket butterball potatoes and Riverdog chard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10720\">\u003c/p>\n\u003cp>Hence the referendum, featuring Karen and Paul in conversation with Saul's regular and local superstar \u003ca href=\"http://www.michaelpollan.com/\">Michael Pollan\u003c/a>; green-business maven \u003ca href=\"http://www.natlogic.com/resources/publications/the-truth-about-green-business/\">Gil Friend\u003c/a>, \u003ca href=\"http://www.cityslickerfarms.org\">City Slickers Farms\u003c/a> founder (and self-described \"pastrami addict\" Willow Rosenthal, the whole moderated by \u003ca href=\"http://www.kcrw.com/people/kleiman_evan?role=host\">Evan Kleinman\u003c/a>, host of \u003ca href=\"http://www.kcrw.com/etc/programs/gf\">KRCW's Good Food\u003c/a>. \u003c/p>\n\u003cp>Having heard the phrase \"2 Jews, 3 opinions\" tossed around by my opinionated, argue-for-the-sake-of-it relatives all my life, I was ready for some Talmudic-level conflict, some heated words exchanged in the interest of radical change vs. How Bubbe Did It. \u003c/p>\n\u003cp>Alas, though, everyone on the panel agreed on nearly everything. Nostalgia is no excuse for a lack of conscience; if you care about eating locally, organically, sustainably and/or humanely at home, why should a Jewish deli give you a free pass to wallow in feedlot beef or syrupy soda? \u003c/p>\n\u003cp>Said Peter, \"We started with not wanting to sell meat we wouldn't eat. We want to drag the deli out of the museum, let it breathe with the seasons for a change.\" Right now, his challenge is corned beef: the grass-fed beef from local Marin Sun Farms, delicious as it is, isn't holding up to the 2- to 3-week brining process. It's been coming out dry and crumbly, probably due to being more muscled and less fatty that typical feedlot beef. \u003c/p>\n\u003cp>And then there's the menu problem: Saul's, like most delis, has a huge menu. There's the everyday menu, an equally long, but more international, seasonally-inspired specials menu, and then the \"secret\" menu of the more hard-core, Old World items--flanken, kishkes, things made with schmaltz and braised in gravy. Peter would like to see the menu shortened and made more manageable (and cost-effective); if that means no cold beet borscht in winter, so be it. \u003c/p>\n\u003cp>Says Karen, \"I think we should be leading, not just reacting. We're hungry for meaning and community, along with comfort food. We need to connect with our future as well as our past. I promise, no one will leave hungry!\"\u003c/p>\n\u003cp>Of course, even in Berkeley, there's room to toe more than one party line. If this were New York City, or Los Angeles, where deli culture, while battered, is still alive, one deli's decision to nix the salami would hardly generate SRO crowds at the 92nd St Y. But delis are few in the Bay Area, and so Saul's clientele takes any changes personally . But if there are Hebrew National fans and lox diehards out there, they're keeping quiet; the crowd claps and nods along with just about everything Pollan, Rosenthal, and Friend present, even recoiling a little in genteel horror at brightly colored slides of jaw-defying pastrami sandwiches teetering higher than Lady Gaga's heels. Those massive sandwiches, long the symbol of post-war abundance, a meaty slap in the face to immigrant privation, are no longer sustainable; as Peter points out, there's no way to provide that much meat, particularly if it's good, humanely raised meat, at a price regular customers can bear. \"Those huge sandwiches are killing the deli. You can't make money selling 12 oz of meat for $10 or $15. At a steakhouse, you'd pay $30 or $40 for that much meat, and you'd buy a bottle of wine.\" Instead, Karen and Peter want to offer their customers alternatives that taste good, with a little patient explanation to help it along. Already, the menu emphasizes smoked trout (farmed) over overfished salmon, and more and more Mediterranean inspired salads and vegetable dishes to go along with the potato pancakes and cheesecake. \u003c/p>\n\u003cp>Pollan, for one, sees the democratization of the food movement as a very good thing. \"Getting sustainable food into delis, taquerias, cheaper places, that's great because it makes it more accessible to everyone.\" Agrees Friend, \"We vote with our dollars every day.\"\u003c/p>\n\u003cp>If the deli is our secular synagogue, as Pollan muses, clearly this one is reform, maybe even reconstructionist. So fizz up an egg cream or raise a glass of borscht, and toast the new deli.\u003c/p>\n\u003cp>\u003cstrong>VIDEO CLIP OF EVENT:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0\" width=\"400\" height=\"264\">\u003cparam name=\"flashvars\" value=\"webhost=fora.tv&clipid=11451&cliptype=clip\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"movie\" value=\"http://fora.tv/embedded_player\">\u003cembed flashvars=\"webhost=fora.tv&clipid=11451&cliptype=clip\" src=\"http://fora.tv/embedded_player\" width=\"400\" height=\"264\" allowscriptaccess=\"always\" allowfullscreen=\"true\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos provided by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ethicurean.com/2010/02/15/jewish-deli/\">Saul's got SOLE: The Jewish deli in Berkeley evolves\u003c/a>\u003cbr>\nby \u003cem>Marc R. aka Mental Masala\u003c/em> at \u003ca href=\"http://www.ethicurean.com/\">The Ethicurean\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://civileats.com/2010/02/18/referendum-on-the-deli-menu-at-saul%E2%80%99s-restaurant-and-delicatessen-what-is-tradition/\">Referendum on the Deli Menu at Saul's Restaurant and Delicatessen: What is Tradition?\u003c/a>\u003cbr>\nby Vanessa Barrington at \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>\u003c/p>\n\n",
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"excerpt": "Is the 21st century deli still your grandmother's deli? Can pastrami love and food consciousness coexist? The owners of Saul's held a referendum at the Jewish Community Center of the East Bay to find out. ",
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"description": "Is the 21st century deli still your grandmother's deli? Can pastrami love and food consciousness coexist? The owners of Saul's held a referendum at the Jewish Community Center of the East Bay to find out. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/storefront500.jpg\" alt=\"Sauls Restaurant and Delicatessen \" title=\"Sauls Restaurant and Delicatessen \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10719\">\u003c/p>\n\u003cp>Who guards the culinary heritage of a culture? Where does authenticity reside, and who decides what it is? Can traditional foods change with the times, and if they do, are they still traditional? Can handmade salami made from grass-fed beef still call up memories of Grandma's Saturday-morning scrambled eggs and salami? In this age of massive multinational conglomerates, does brand loyalty mean anything anymore? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/housemade-soda500.jpg\" alt=\"housemade soda\" title=\"housemade soda\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10727\">\u003c/p>\n\u003cp>What's better-- the Dr. Brown's Cel-Ray tonic in the bottle you remember Grandpa drinking, now with high-fructose corn syrup included, or homemade celery soda infused with real celery seed, with less sugar and no packaging? How much do we pay-- in food miles, in feedlots, in calories-- for nostalgia? \u003c/p>\n\u003cp>All these questions, and more, were in the air at the \u003ca href=\"http://prod.jcceastbay.org/\">Jewish Community Center of the East Bay\u003c/a> in early February, as an overflow crowd squeezed into the main auditorium for a panel discussion on \"Referendum on The Deli Menu\" (Can the Jewish Deli be sustainable?) sponsored by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>. Saul's, for those of you born without cravings for matzoh ball soup, is Berkeley's big, busy, much-loved Jewish deli. But ever since Karen Adelman and her husband Peter Levitt bought the deli in 1995, they've had what they call \"a stealthy, secret mission\" operating alongside their dedication to borscht and blintzes, corned beef and chicken in a pot. Their secret? A desire to pull the deli in line with contemporary attitudes about food and consumption, rather than letting it ossify like gefilte fish left too long in the fridge. \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/24/2010/02/karenadelman-peterlevitt500.jpg\" alt=\"Karen Adelman and Peter Levitt - owners of Sauls\" title=\"Karen Adelman and Peter Levitt - owners of Sauls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10721\">\u003c/p>\n\u003cp>To this end, towering sandwiches were slimmed down, no longer stacked with jaw-defying stacks of meat. Meats became sustainably ranched, grass-fed when possible. Vegetables started to come from local farms. Corn-syruped drinks were out; housemade sodas were in. Most recently, salami was dropped from the menu; Hebrew National, the only widely available brand of all-beef salami, is now owned by giant Con Agra. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matzoball-soup500.jpg\" alt=\"matzo ball soup made from pastured chicken\" title=\"matzo ball soup made from pastured chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10722\">\u003c/p>\n\u003cp>This being Berkeley, you'd think pasture-raised chicken soup would earn nothing but mazel tovs. But not everyone, it seemed, wanted consciousness-raising alongside their blintzes and brisket. There was pushback from some customers, and an overall question: How much could a deli change and still be a deli? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/grassfed-brisket500.jpg\" alt=\"grassfed brisket butterball potatoes and Riverdog chard\" title=\"grassfed brisket butterball potatoes and Riverdog chard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10720\">\u003c/p>\n\u003cp>Hence the referendum, featuring Karen and Paul in conversation with Saul's regular and local superstar \u003ca href=\"http://www.michaelpollan.com/\">Michael Pollan\u003c/a>; green-business maven \u003ca href=\"http://www.natlogic.com/resources/publications/the-truth-about-green-business/\">Gil Friend\u003c/a>, \u003ca href=\"http://www.cityslickerfarms.org\">City Slickers Farms\u003c/a> founder (and self-described \"pastrami addict\" Willow Rosenthal, the whole moderated by \u003ca href=\"http://www.kcrw.com/people/kleiman_evan?role=host\">Evan Kleinman\u003c/a>, host of \u003ca href=\"http://www.kcrw.com/etc/programs/gf\">KRCW's Good Food\u003c/a>. \u003c/p>\n\u003cp>Having heard the phrase \"2 Jews, 3 opinions\" tossed around by my opinionated, argue-for-the-sake-of-it relatives all my life, I was ready for some Talmudic-level conflict, some heated words exchanged in the interest of radical change vs. How Bubbe Did It. \u003c/p>\n\u003cp>Alas, though, everyone on the panel agreed on nearly everything. Nostalgia is no excuse for a lack of conscience; if you care about eating locally, organically, sustainably and/or humanely at home, why should a Jewish deli give you a free pass to wallow in feedlot beef or syrupy soda? \u003c/p>\n\u003cp>Said Peter, \"We started with not wanting to sell meat we wouldn't eat. We want to drag the deli out of the museum, let it breathe with the seasons for a change.\" Right now, his challenge is corned beef: the grass-fed beef from local Marin Sun Farms, delicious as it is, isn't holding up to the 2- to 3-week brining process. It's been coming out dry and crumbly, probably due to being more muscled and less fatty that typical feedlot beef. \u003c/p>\n\u003cp>And then there's the menu problem: Saul's, like most delis, has a huge menu. There's the everyday menu, an equally long, but more international, seasonally-inspired specials menu, and then the \"secret\" menu of the more hard-core, Old World items--flanken, kishkes, things made with schmaltz and braised in gravy. Peter would like to see the menu shortened and made more manageable (and cost-effective); if that means no cold beet borscht in winter, so be it. \u003c/p>\n\u003cp>Says Karen, \"I think we should be leading, not just reacting. We're hungry for meaning and community, along with comfort food. We need to connect with our future as well as our past. I promise, no one will leave hungry!\"\u003c/p>\n\u003cp>Of course, even in Berkeley, there's room to toe more than one party line. If this were New York City, or Los Angeles, where deli culture, while battered, is still alive, one deli's decision to nix the salami would hardly generate SRO crowds at the 92nd St Y. But delis are few in the Bay Area, and so Saul's clientele takes any changes personally . But if there are Hebrew National fans and lox diehards out there, they're keeping quiet; the crowd claps and nods along with just about everything Pollan, Rosenthal, and Friend present, even recoiling a little in genteel horror at brightly colored slides of jaw-defying pastrami sandwiches teetering higher than Lady Gaga's heels. Those massive sandwiches, long the symbol of post-war abundance, a meaty slap in the face to immigrant privation, are no longer sustainable; as Peter points out, there's no way to provide that much meat, particularly if it's good, humanely raised meat, at a price regular customers can bear. \"Those huge sandwiches are killing the deli. You can't make money selling 12 oz of meat for $10 or $15. At a steakhouse, you'd pay $30 or $40 for that much meat, and you'd buy a bottle of wine.\" Instead, Karen and Peter want to offer their customers alternatives that taste good, with a little patient explanation to help it along. Already, the menu emphasizes smoked trout (farmed) over overfished salmon, and more and more Mediterranean inspired salads and vegetable dishes to go along with the potato pancakes and cheesecake. \u003c/p>\n\u003cp>Pollan, for one, sees the democratization of the food movement as a very good thing. \"Getting sustainable food into delis, taquerias, cheaper places, that's great because it makes it more accessible to everyone.\" Agrees Friend, \"We vote with our dollars every day.\"\u003c/p>\n\u003cp>If the deli is our secular synagogue, as Pollan muses, clearly this one is reform, maybe even reconstructionist. So fizz up an egg cream or raise a glass of borscht, and toast the new deli.\u003c/p>\n\u003cp>\u003cstrong>VIDEO CLIP OF EVENT:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0\" width=\"400\" height=\"264\">\u003cparam name=\"flashvars\" value=\"webhost=fora.tv&clipid=11451&cliptype=clip\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"movie\" value=\"http://fora.tv/embedded_player\">\u003cembed flashvars=\"webhost=fora.tv&clipid=11451&cliptype=clip\" src=\"http://fora.tv/embedded_player\" width=\"400\" height=\"264\" allowscriptaccess=\"always\" allowfullscreen=\"true\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos provided by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ethicurean.com/2010/02/15/jewish-deli/\">Saul's got SOLE: The Jewish deli in Berkeley evolves\u003c/a>\u003cbr>\nby \u003cem>Marc R. aka Mental Masala\u003c/em> at \u003ca href=\"http://www.ethicurean.com/\">The Ethicurean\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://civileats.com/2010/02/18/referendum-on-the-deli-menu-at-saul%E2%80%99s-restaurant-and-delicatessen-what-is-tradition/\">Referendum on the Deli Menu at Saul's Restaurant and Delicatessen: What is Tradition?\u003c/a>\u003cbr>\nby Vanessa Barrington at \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "As Canadian a Breakfast as Possible",
"title": "As Canadian a Breakfast as Possible",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/sumi_quatchi_miga.jpg\" alt=\"sumi quatchi miga\" title=\"sumi quatchi miga\" width=\"350\" height=\"245\" class=\"alignleft size-full wp-image-10528\">... under the circumstances.*\u003c/p>\n\u003cp>Today marks the Opening Ceremonies of the XXI Winter Olympics in Vancouver, British Columbia, if you haven't been paying attention. In its honor or, more correctly, hono\u003cem>u\u003c/em>r, I've decided to make a real Canadian breakfast to express my love for all things Canadian and, more specifically, Vancouvery.\u003c/p>\n\u003cp>The only problem was that, apart from a big bowl of \u003ca href=\"http://www.weetabix.co.uk/about-us/\">Weetabix\u003c/a>, I came up totally blank, which isn't an unusual state for me first thing in the morning. Since I was introduced to the cereal by Canadians in Vancouver, of all places, I naturally assumed it was a proudly Canadian product. I was wrong-- it's English.\u003c/p>\n\u003cp>There I was, disappointed, hungry, and without a clue as to what I could make today in order to show my affection for our northern neighbo\u003cem>u\u003c/em>rs. So I did a little research.\u003c/p>\n\u003cp>And I do mean little. I began to wonder:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Do Canadians eat anything that is distinctly Canadian? What, if anything, defines Canadian cuisine, let alone Canadian breakfast? \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">Poutine\u003c/a>? No, that's Quebecois, which simply won't do since, Olympically speaking, it smacks of Montréal and is therefore too 1976 for my tastes. I cornered a Vancouverite the other evening at work, asking her if she could help me think of anything that was distinctly Canadian and, more specifically, British Columbian I could prepare. All she could come up with were \u003ca href=\"http://www.joyofbaking.com/NanaimoBars.html\">Nanaimo bars\u003c/a>. At least it was something. I decided to stop asking questions when her boyfriend suggested Hawai'ian pizza might do, since it had Canadian bacon on it. Even though he was being a complete smart ass, he at least put one item on my mental Canadian grocery list. And it's something salty, which always puts me in a good mood.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/maple-syrup.jpg\" alt=\"maple syrup\" title=\"maple syrup\" width=\"280\" height=\"350\" class=\"alignnone size-full wp-image-10529\">\u003c/p>\n\u003cp>Another thing that came to mind, of course, was maple syrup. One can't get much more symbolically Canadian than the maple. Just look at their flag, for God's sake. I was fortunate enough to have been gifted a perfect little bottle of Canadian maple syrup. Granted, it was given to me in Paris, but by a Canadian from Vancouver, no less, so I'm not quibbling. It's just been sitting in my kitchen acting pretty. It was time to make proper use of the stuff.\u003c/p>\n\u003cp>So there I was again standing in my kitchen with a sauce and a side dish, but no main event. In my opinion, that's akin to a Winter Olympics with plenty of Moguls and Biathalon action, but no Women's Figure Skating. I needed a main event. I needed my \u003ca href=\"http://www.facebook.com/pages/Elizabeth-Manley/96127975835\">Elizabeth Manley\u003c/a>.\u003c/p>\n\u003cp>What I wound up with is as natively Canadian and plucky as the 1988 silver medalist who out-charmed everyone else on the ice that year. I decided to make Bannock. It might be native and plucky, but it's not exactly as light on its blade-pointed toes as Miss Manley. It's manly, alright, just without that little \"e\" between the \"l\" and \"y.\"\u003c/p>\n\u003cp>Sadly, not even the Canadians I asked knew what Bannock was. I had come up with a \"Salute to Canada\" breakfast that would have even the most flag waving among them scratching their heads.\u003c/p>\n\u003cp>I was hoping to start a trend, but I somehow doubt that fry bread is going to sweep the nation of Canada, let alone the city of Vancouver, by storm. They're too busy either enjoying their Olympic fever or fretting over the projected $2 billion loss that it will most likely bring them. Or how the government can see fit to finance a \u003ca href=\"http://stopbcartscuts.wordpress.com/2009/11/15/fun-facts-and-figures-arts-vs-olympics/\">$486 million retractable stadium roof\u003c/a> yet can't seem to come up with the $47 million needed to fund the Arts, which the government has said is the \"second pillar of the Olympics.\"\u003c/p>\n\u003cp>That piece of news sits in my stomach as heavily as a piece of Bannock.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/bannock-and-bacon.jpg\" alt=\"bannock and bacon\" title=\"bannock and bacon\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-10530\">\u003c/p>\n\u003cp>\u003cstrong>Bannock and Bacon\u003c/strong>\u003c/p>\n\u003cp>Bannock is one of those things that just makes plain old Canadian sense. Though the word is derived from the Latin word \u003cem>panicium\u003c/em>, or baked goods, it is tradition of both the Scots and the First Nations of Canada-- and there are a lot of both, heritage-wise, in British Columbia. Call it fry bread, call it scone-y, it's dense, nourishing, hearty fare-- the perfect breakfast food to ingest before ski jumping, ice dancing, or protesting Gordon Campbell's cuts in Arts funding.\u003c/p>\n\u003cp>Adding a few slices of Canadian bacon adds a much-needed bit of saltiness and protein to the breakfast and plays well with maple syrup. Canadians, by the way, do not call Canadian Bacon \"Canadian Bacon.\" They call it back bacon. Lean, and ham-like, it's much less fatty than the belly-derived bacon that Americans are used. Unless, of course, one is eating an Egg McMuffin.\u003c/p>\n\u003cp>\u003cstrong>Makes about 12 Bannock cakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups whole wheat flour\u003c/p>\n\u003cp>2 cups oatmeal flour (not, my friends, oatmeal)\u003c/p>\n\u003cp>4 tablespoons melted butter\u003c/p>\n\u003cp>About 1 1/4 cups water\u003c/p>\n\u003cp>1/2 cup brown sugar\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 teaspoons baking powder\u003c/p>\n\u003cp>1/4 or more (a handful or two) of dried currants, raisins, or, if you happen to have some on hand, Saskatoon berries.\u003c/p>\n\u003cp>Lard, vegetable oil, or butter for frying.\u003c/p>\n\u003cp>In addition to the bannock ingredients, you will need:\u003c/p>\n\u003cp>As many sliced of Canadian bacon as you like\u003c/p>\n\u003cp>Maple syrup. I won't tell on you if you use American syrup.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.Combine all ingredients except the dried fruit and water in a mixing bowl. Add water a little at a time until a stiff dough has formed.\u003c/p>\n\u003cp>2. Knead dough for approximately 10 minutes. Fold in fruit while kneading.\u003c/p>\n\u003cp>3. Form dough into flatten discs, as small or as large as you like, but about 1/3\" thick. Cover them with a slightly dampened cloth.\u003c/p>\n\u003cp>4. Heat a small amount of your cooking fat in a large cast iron pan. Add sliced Canadian bacon and cook until lightly (or darkly-- it's up to you) browned on both sides on medium heat. Reserve in a warm oven.\u003c/p>\n\u003cp>5. Lowering the heat under your skillet, add as many Bannock cakes as you can fit without over-crowding. Cook them gently, until browned on both sides-- about 4 to 5 minutes per side. \u003c/p>\n\u003cp>6. Serve Bannock cakes and bacon together, with a liberal drizzle of maple syrup. Drink tea in a brotherly gesture to our Northern friends. \u003c/p>\n\u003cp>7. Sit back and muster as much enthusiasm as you can for the Olympics as you can.\u003c/p>\n\u003cp>*Years ago, the Canadian periodical McClean's ran a contest in which readers were asked to complete the phrase \"As Canadian as...\" as some sort of northerly response to \"As American as apple pie.\" The winning response? \"As Canadian as possible under the circumstances.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And that, despite their lack of famous cuisine, is one of the many reasons I love Canadians.\u003c/p>\n\n",
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"excerpt": "Do Canadians eat anything that is distinctly Canadian? What, if anything, defines Canadian cuisine, let alone Canadian breakfast? \u003cem>Poutine\u003c/em>? No, that's Quebecois, which simply won't do since, Olympically speaking, it smacks of Montreal and is therefore too 1976 for my tastes. I cornered a Vancouverite the other evening at work, asking her if she could help me think of anything that was distinctly Canadian and, more specifically, British Columbian I could prepare. All she could come up with were \u003cem>Nanaimo bars\u003c/em>. At least it was something. I decided to stop asking questions when her boyfriend suggested Hawai'ian pizza might do, since it had Canadian bacon on it.",
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"description": "Do Canadians eat anything that is distinctly Canadian? What, if anything, defines Canadian cuisine, let alone Canadian breakfast? Poutine? No, that's Quebecois, which simply won't do since, Olympically speaking, it smacks of Montreal and is therefore too 1976 for my tastes. I cornered a Vancouverite the other evening at work, asking her if she could help me think of anything that was distinctly Canadian and, more specifically, British Columbian I could prepare. All she could come up with were Nanaimo bars. At least it was something. I decided to stop asking questions when her boyfriend suggested Hawai'ian pizza might do, since it had Canadian bacon on it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/sumi_quatchi_miga.jpg\" alt=\"sumi quatchi miga\" title=\"sumi quatchi miga\" width=\"350\" height=\"245\" class=\"alignleft size-full wp-image-10528\">... under the circumstances.*\u003c/p>\n\u003cp>Today marks the Opening Ceremonies of the XXI Winter Olympics in Vancouver, British Columbia, if you haven't been paying attention. In its honor or, more correctly, hono\u003cem>u\u003c/em>r, I've decided to make a real Canadian breakfast to express my love for all things Canadian and, more specifically, Vancouvery.\u003c/p>\n\u003cp>The only problem was that, apart from a big bowl of \u003ca href=\"http://www.weetabix.co.uk/about-us/\">Weetabix\u003c/a>, I came up totally blank, which isn't an unusual state for me first thing in the morning. Since I was introduced to the cereal by Canadians in Vancouver, of all places, I naturally assumed it was a proudly Canadian product. I was wrong-- it's English.\u003c/p>\n\u003cp>There I was, disappointed, hungry, and without a clue as to what I could make today in order to show my affection for our northern neighbo\u003cem>u\u003c/em>rs. So I did a little research.\u003c/p>\n\u003cp>And I do mean little. I began to wonder:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Do Canadians eat anything that is distinctly Canadian? What, if anything, defines Canadian cuisine, let alone Canadian breakfast? \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">Poutine\u003c/a>? No, that's Quebecois, which simply won't do since, Olympically speaking, it smacks of Montréal and is therefore too 1976 for my tastes. I cornered a Vancouverite the other evening at work, asking her if she could help me think of anything that was distinctly Canadian and, more specifically, British Columbian I could prepare. All she could come up with were \u003ca href=\"http://www.joyofbaking.com/NanaimoBars.html\">Nanaimo bars\u003c/a>. At least it was something. I decided to stop asking questions when her boyfriend suggested Hawai'ian pizza might do, since it had Canadian bacon on it. Even though he was being a complete smart ass, he at least put one item on my mental Canadian grocery list. And it's something salty, which always puts me in a good mood.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/maple-syrup.jpg\" alt=\"maple syrup\" title=\"maple syrup\" width=\"280\" height=\"350\" class=\"alignnone size-full wp-image-10529\">\u003c/p>\n\u003cp>Another thing that came to mind, of course, was maple syrup. One can't get much more symbolically Canadian than the maple. Just look at their flag, for God's sake. I was fortunate enough to have been gifted a perfect little bottle of Canadian maple syrup. Granted, it was given to me in Paris, but by a Canadian from Vancouver, no less, so I'm not quibbling. It's just been sitting in my kitchen acting pretty. It was time to make proper use of the stuff.\u003c/p>\n\u003cp>So there I was again standing in my kitchen with a sauce and a side dish, but no main event. In my opinion, that's akin to a Winter Olympics with plenty of Moguls and Biathalon action, but no Women's Figure Skating. I needed a main event. I needed my \u003ca href=\"http://www.facebook.com/pages/Elizabeth-Manley/96127975835\">Elizabeth Manley\u003c/a>.\u003c/p>\n\u003cp>What I wound up with is as natively Canadian and plucky as the 1988 silver medalist who out-charmed everyone else on the ice that year. I decided to make Bannock. It might be native and plucky, but it's not exactly as light on its blade-pointed toes as Miss Manley. It's manly, alright, just without that little \"e\" between the \"l\" and \"y.\"\u003c/p>\n\u003cp>Sadly, not even the Canadians I asked knew what Bannock was. I had come up with a \"Salute to Canada\" breakfast that would have even the most flag waving among them scratching their heads.\u003c/p>\n\u003cp>I was hoping to start a trend, but I somehow doubt that fry bread is going to sweep the nation of Canada, let alone the city of Vancouver, by storm. They're too busy either enjoying their Olympic fever or fretting over the projected $2 billion loss that it will most likely bring them. Or how the government can see fit to finance a \u003ca href=\"http://stopbcartscuts.wordpress.com/2009/11/15/fun-facts-and-figures-arts-vs-olympics/\">$486 million retractable stadium roof\u003c/a> yet can't seem to come up with the $47 million needed to fund the Arts, which the government has said is the \"second pillar of the Olympics.\"\u003c/p>\n\u003cp>That piece of news sits in my stomach as heavily as a piece of Bannock.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/bannock-and-bacon.jpg\" alt=\"bannock and bacon\" title=\"bannock and bacon\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-10530\">\u003c/p>\n\u003cp>\u003cstrong>Bannock and Bacon\u003c/strong>\u003c/p>\n\u003cp>Bannock is one of those things that just makes plain old Canadian sense. Though the word is derived from the Latin word \u003cem>panicium\u003c/em>, or baked goods, it is tradition of both the Scots and the First Nations of Canada-- and there are a lot of both, heritage-wise, in British Columbia. Call it fry bread, call it scone-y, it's dense, nourishing, hearty fare-- the perfect breakfast food to ingest before ski jumping, ice dancing, or protesting Gordon Campbell's cuts in Arts funding.\u003c/p>\n\u003cp>Adding a few slices of Canadian bacon adds a much-needed bit of saltiness and protein to the breakfast and plays well with maple syrup. Canadians, by the way, do not call Canadian Bacon \"Canadian Bacon.\" They call it back bacon. Lean, and ham-like, it's much less fatty than the belly-derived bacon that Americans are used. Unless, of course, one is eating an Egg McMuffin.\u003c/p>\n\u003cp>\u003cstrong>Makes about 12 Bannock cakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups whole wheat flour\u003c/p>\n\u003cp>2 cups oatmeal flour (not, my friends, oatmeal)\u003c/p>\n\u003cp>4 tablespoons melted butter\u003c/p>\n\u003cp>About 1 1/4 cups water\u003c/p>\n\u003cp>1/2 cup brown sugar\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 teaspoons baking powder\u003c/p>\n\u003cp>1/4 or more (a handful or two) of dried currants, raisins, or, if you happen to have some on hand, Saskatoon berries.\u003c/p>\n\u003cp>Lard, vegetable oil, or butter for frying.\u003c/p>\n\u003cp>In addition to the bannock ingredients, you will need:\u003c/p>\n\u003cp>As many sliced of Canadian bacon as you like\u003c/p>\n\u003cp>Maple syrup. I won't tell on you if you use American syrup.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.Combine all ingredients except the dried fruit and water in a mixing bowl. Add water a little at a time until a stiff dough has formed.\u003c/p>\n\u003cp>2. Knead dough for approximately 10 minutes. Fold in fruit while kneading.\u003c/p>\n\u003cp>3. Form dough into flatten discs, as small or as large as you like, but about 1/3\" thick. Cover them with a slightly dampened cloth.\u003c/p>\n\u003cp>4. Heat a small amount of your cooking fat in a large cast iron pan. Add sliced Canadian bacon and cook until lightly (or darkly-- it's up to you) browned on both sides on medium heat. Reserve in a warm oven.\u003c/p>\n\u003cp>5. Lowering the heat under your skillet, add as many Bannock cakes as you can fit without over-crowding. Cook them gently, until browned on both sides-- about 4 to 5 minutes per side. \u003c/p>\n\u003cp>6. Serve Bannock cakes and bacon together, with a liberal drizzle of maple syrup. Drink tea in a brotherly gesture to our Northern friends. \u003c/p>\n\u003cp>7. Sit back and muster as much enthusiasm as you can for the Olympics as you can.\u003c/p>\n\u003cp>*Years ago, the Canadian periodical McClean's ran a contest in which readers were asked to complete the phrase \"As Canadian as...\" as some sort of northerly response to \"As American as apple pie.\" The winning response? \"As Canadian as possible under the circumstances.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that, despite their lack of famous cuisine, is one of the many reasons I love Canadians.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Countdown to Valentine's Day",
"title": "Countdown to Valentine's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500.jpg\" alt=\"heartfelt\" title=\"heartfelt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10347\">\u003c/p>\n\u003cp>Cupid's arrows hit Bernal Heights hard this week. Along Cortland Avenue, every storefront from the card store to the cafe to the taqueria is emblazoned with huge red and pink hearts and flowers. What's so romantic about a quesadilla or a double nonfat mocha with whip? Well, anything's romantic when you're sharing it with your honey. Or maybe Bernal just loves window dressing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500a.jpg\" alt=\"I heart you\" title=\"I heart you\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10348\">\u003c/p>\n\u003cp>Still, the holiday is nearly upon us, and if you've got a sweetheart, you're probably wondering, with eagerness or dread, what to do about it. Personally, I don't ascribe to the fancy-jewelry, table-for-two view of Feb. 14. If you asked me to name my most romantic gifts or moments I've had, I'd remember the poem by Sappho an old girlfriend inscribed for me in gold ink on pink rose petals, one word per petal. Or being picked up from work on Valentine's Day by another date, who whisked me across the Golden Gate Bridge to the Headlands, where we sat on the hood of the car, looking out over the bay and eating take-out shrimp dumplings boxed up from my very favorite \u003ca href=\"http://goodluckdimsum.com/\">dim sum dive\u003c/a>. (He knew me well enough to know that heaven, for me, is an endless supply of shrimp dumplings.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/littlenepal500.jpg\" alt=\"little nepal\" title=\"little nepal\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10350\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most romantic notion is the most personal, the gift that makes you feel truly seen. So, what does your husband/wife/girlfriend/boyfriend secretly like best? At home or in the company of like-minded sensualists, this week offers dozens of ways to tease and titillate your valentine. \u003c/p>\n\u003cp>Popping the cork on a bottle of good champagne may work for me, but for plenty of people, beer's the drink of choice. And conveniently enough, it's \u003ca href=\"http://www.sfbeerweek.org/schedule\">Beer Week\u003c/a> in San Francisco now through the 14th, with dozens of bars offering many delectable suds, along with brewmaster meet-and-greets. And who says beer and chocolate aren't a perfect match? \u003ca href=\"http://www.seriouseats.com/2010/02/serious-beer-pairings-chocolate-and-beer-for-valentines-day.html\">Serious Eats\u003c/a> has an exhaustive guide to pairing the two. Although many of their picks are geared towards East Coast brands like Jacques Torres, the flavor profiles can certainly apply to your favorite Bay Area treats. \u003c/p>\n\u003cp>Or you can head to \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> and bring home a pint or two of their this-week-only \u003ca href=\"http://beerandnosh.com/sfbw/\">beer ice creams\u003c/a>, made with local brews. Beer ice cream! I think someone out there is just waiting to plant a big wet Homer Simpson \u003cem>m'waaah\u003c/em> on you for thinking of this, and better yet, bringing it home, stripping down to your underwear, and grabbing a couple of spoons. Especially if you add a side order of Slocombe's cult-favorite caramels (made with Boccalone lard, and much better, and more bacony, than they sound). \u003c/p>\n\u003cp>In fact, caramel is breathing hard down chocolate's neck this year, a happy development for those less inclined towards the bean. \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> has a particularly fetching selection right now, starting with the salted caramel ice cream from their own \u003ca href=\"http://biritecreamery.com/menu.html\">Bi-Rite Creamery\u003c/a>. Then there are the tamarind-spiked treats whipped up by local Indian baker and confectioner \u003ca href=\"http://www.spicevice.com/\">Spice Vice\u003c/a>, as well as the vanilla-speckled, \u003cem>cajeta\u003c/em>-inspired softies from \u003ca href=\"http://www.happygoatcaramel.com/products.html\">Happy Goat\u003c/a>, enriched with caramelized goat's milk. \u003c/p>\n\u003cp>Can't decide between caramel and chocolate? Local \u003ca href=\"http://http://www.charleschocolates.com/online-store/edible-chocolate-boxes/fleur-de-sel-caramel-assortment.html\">Charles Chocolates\u003c/a> offers the best of both worlds: fleur de sel caramels covered in chocolate, arranged in an edible, flower-printed chocolate box. Or you can invest in \u003ca href=\"http://www.recchiuti.com/132.html\">Michael Recchiuti's dynamic duo\u003c/a>, a jar each of Extra-Bitter Chocolate Sauce and Burnt Caramel Sauce. Who needs a spoon when you can just pour it on and...well, the rest is up to you. \u003c/p>\n\u003cp>Prefer to play with your food? Check out this list of \u003ca href=\"http://www.urbandaddy.com/sfo/leisure/roundup/8757/Chocolate_Spa_Treatments_Chocolate_on_the_Inside_and_Out_San_Francisco_SFO\">chocolate spa treatments\u003c/a> for two. Get rubbed down (or revved up) with a chocolate-espresso scrub, let yourselves be macerated in rose petals or painted with cocoa butter and chocolate oil, all while enjoying truffles and bubbly. Remember that goofy Axe \u003ca href=\"http://www.youtube.com/watch?v=FgfzdgWgEZ4&feature=related\">chocolate man\u003c/a> commercial? Like that, only pricier (and presumably, much more pleasing to the nose). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/moonlightcafe500.jpg\" alt=\"moonlight cafe\" title=\"moonlight cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10349\">\u003c/p>\n\u003cp>Can't quite swing that spontaneous weekend in Paris this year? Happily, in our European-minded city, there will always be croissants to wake up to (I may be Bernal-biased, but the delicate, extra-flaky ones at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/19/sandbox-bakery/\">Sandbox Bakery\u003c/a> are worth the trip up the hill) and pastel \u003cem>macarons\u003c/em> in more flavors than Hermès has scarves. People who love \u003cem>macarons \u003c/em>really, really love them, and while Miette has its fans, the latest buzz is about the stylishly packaged dainties at \u003ca href=\"http://www.paulettemacarons.com/\">Paulette\u003c/a> in Hayes Valley, the first NorCal branch of a popular shop in Beverly Hills. Or you can dream of escaping to the French countryside, à la Juliette Binoche in \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, as you melt and roll your own ravishing truffles at La Cocina's \u003ca href=\"http://www.lacocinasf.org/truffles-chocolates-and-how-to-be-a-better-lover/\">chocolate-making class\u003c/a> on Feb. 10. \u003c/p>\n\u003cp>Got a honey who's more salty than sweet? Well, take it from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a>: the couple that grinds together, stays together. Head over to the Calf's headquarters in the Oxbow Public Market in Napa for their I Heart Sausage class on Feb. 13th, and get busy making it all: fresh, smoked, poached, and, for all you vampires out there, \u003cem>boudin noir,\u003c/em> the infamous (and delectable) blood sausage. Or pencil in a plan for Whole Hog Butchery, Part 1, upcoming on Feb. 27. \u003c/p>\n\u003cp>To go with your sausage-fest, pick up a bloomy Heart's Desire cheese. Molded in the shape of a heart, it's named after a charming beach along Tomales Bay and made by Cowgirl Creamery this month only, available in their store in San Francisco's Ferry Building as well as at Tomales Bay Foods in Point Reyes. Out of town? You can order it online in a \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=2010%20VALENTINE\">gift pack\u003c/a> along with Jasper Hill Farm's Constant Bliss and Redwood Hill's Camillia cheeses, plus a selection of Tcho chocolates. \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda will also be carrying a selection of heart-shaped cheeses this week, including French goat cheese Coeur de Gariottes, sold with rose petal jam; creamy cow's milk Coeur de Bray; and Coeur Cendrée, a goat cheese dusted with ash. And in keeping with the holiday, their weekly Friday & Saturday wine tasting will focus on sparklers and rosés. \u003c/p>\n\u003cp>Then again, what about dinner? Just about every restaurant in the city will be angling for your V-Day dollar with passion-fruit mousse and hearts of palm salad. Still, I'd like to imagine that all kinds of polyamorous, four- or more-some wake-ups will be happening the morning after the \u003ca href=\"https://www.brownpapertickets.com/event/98638\">Wild Kitchen's Valentine's Day Dinner\u003c/a>. That secret Mission location, those candlelit communal tables full of curious couples, those shared platters of candycap mushrooms and foraged mussels...how can they not inspire more than just gustatory exploration? \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As an appetizer, the two (or more) of you can tango down to the Ferry Building on Feb. 12, from 5 to 8pm, for the annual \u003ca href=\"http://www.ferrybuildingmarketplace.com/ffh_2010.php\">Food from the Heart\u003c/a>. After the food-court tourists have gone home, the elegant main promenade will be transformed into a place to sip, nibble, flirt, and perhaps even dance. Local restaurants and wineries will have tables set up offering drinks and small plates for tasting, $2-$4. The money goes towards sending one lucky Ferry Plaza Farmers Market seller to Slow Food's Terra Madre event in Italy this fall. \u003c/p>\n\n",
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"excerpt": "From sausage-making to truffle-rolling, salted caramels to secret dinners, we've got the tastiest list of Valentine's Day inspirations in town. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500.jpg\" alt=\"heartfelt\" title=\"heartfelt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10347\">\u003c/p>\n\u003cp>Cupid's arrows hit Bernal Heights hard this week. Along Cortland Avenue, every storefront from the card store to the cafe to the taqueria is emblazoned with huge red and pink hearts and flowers. What's so romantic about a quesadilla or a double nonfat mocha with whip? Well, anything's romantic when you're sharing it with your honey. Or maybe Bernal just loves window dressing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500a.jpg\" alt=\"I heart you\" title=\"I heart you\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10348\">\u003c/p>\n\u003cp>Still, the holiday is nearly upon us, and if you've got a sweetheart, you're probably wondering, with eagerness or dread, what to do about it. Personally, I don't ascribe to the fancy-jewelry, table-for-two view of Feb. 14. If you asked me to name my most romantic gifts or moments I've had, I'd remember the poem by Sappho an old girlfriend inscribed for me in gold ink on pink rose petals, one word per petal. Or being picked up from work on Valentine's Day by another date, who whisked me across the Golden Gate Bridge to the Headlands, where we sat on the hood of the car, looking out over the bay and eating take-out shrimp dumplings boxed up from my very favorite \u003ca href=\"http://goodluckdimsum.com/\">dim sum dive\u003c/a>. (He knew me well enough to know that heaven, for me, is an endless supply of shrimp dumplings.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/littlenepal500.jpg\" alt=\"little nepal\" title=\"little nepal\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10350\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most romantic notion is the most personal, the gift that makes you feel truly seen. So, what does your husband/wife/girlfriend/boyfriend secretly like best? At home or in the company of like-minded sensualists, this week offers dozens of ways to tease and titillate your valentine. \u003c/p>\n\u003cp>Popping the cork on a bottle of good champagne may work for me, but for plenty of people, beer's the drink of choice. And conveniently enough, it's \u003ca href=\"http://www.sfbeerweek.org/schedule\">Beer Week\u003c/a> in San Francisco now through the 14th, with dozens of bars offering many delectable suds, along with brewmaster meet-and-greets. And who says beer and chocolate aren't a perfect match? \u003ca href=\"http://www.seriouseats.com/2010/02/serious-beer-pairings-chocolate-and-beer-for-valentines-day.html\">Serious Eats\u003c/a> has an exhaustive guide to pairing the two. Although many of their picks are geared towards East Coast brands like Jacques Torres, the flavor profiles can certainly apply to your favorite Bay Area treats. \u003c/p>\n\u003cp>Or you can head to \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> and bring home a pint or two of their this-week-only \u003ca href=\"http://beerandnosh.com/sfbw/\">beer ice creams\u003c/a>, made with local brews. Beer ice cream! I think someone out there is just waiting to plant a big wet Homer Simpson \u003cem>m'waaah\u003c/em> on you for thinking of this, and better yet, bringing it home, stripping down to your underwear, and grabbing a couple of spoons. Especially if you add a side order of Slocombe's cult-favorite caramels (made with Boccalone lard, and much better, and more bacony, than they sound). \u003c/p>\n\u003cp>In fact, caramel is breathing hard down chocolate's neck this year, a happy development for those less inclined towards the bean. \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> has a particularly fetching selection right now, starting with the salted caramel ice cream from their own \u003ca href=\"http://biritecreamery.com/menu.html\">Bi-Rite Creamery\u003c/a>. Then there are the tamarind-spiked treats whipped up by local Indian baker and confectioner \u003ca href=\"http://www.spicevice.com/\">Spice Vice\u003c/a>, as well as the vanilla-speckled, \u003cem>cajeta\u003c/em>-inspired softies from \u003ca href=\"http://www.happygoatcaramel.com/products.html\">Happy Goat\u003c/a>, enriched with caramelized goat's milk. \u003c/p>\n\u003cp>Can't decide between caramel and chocolate? Local \u003ca href=\"http://http://www.charleschocolates.com/online-store/edible-chocolate-boxes/fleur-de-sel-caramel-assortment.html\">Charles Chocolates\u003c/a> offers the best of both worlds: fleur de sel caramels covered in chocolate, arranged in an edible, flower-printed chocolate box. Or you can invest in \u003ca href=\"http://www.recchiuti.com/132.html\">Michael Recchiuti's dynamic duo\u003c/a>, a jar each of Extra-Bitter Chocolate Sauce and Burnt Caramel Sauce. Who needs a spoon when you can just pour it on and...well, the rest is up to you. \u003c/p>\n\u003cp>Prefer to play with your food? Check out this list of \u003ca href=\"http://www.urbandaddy.com/sfo/leisure/roundup/8757/Chocolate_Spa_Treatments_Chocolate_on_the_Inside_and_Out_San_Francisco_SFO\">chocolate spa treatments\u003c/a> for two. Get rubbed down (or revved up) with a chocolate-espresso scrub, let yourselves be macerated in rose petals or painted with cocoa butter and chocolate oil, all while enjoying truffles and bubbly. Remember that goofy Axe \u003ca href=\"http://www.youtube.com/watch?v=FgfzdgWgEZ4&feature=related\">chocolate man\u003c/a> commercial? Like that, only pricier (and presumably, much more pleasing to the nose). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/moonlightcafe500.jpg\" alt=\"moonlight cafe\" title=\"moonlight cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10349\">\u003c/p>\n\u003cp>Can't quite swing that spontaneous weekend in Paris this year? Happily, in our European-minded city, there will always be croissants to wake up to (I may be Bernal-biased, but the delicate, extra-flaky ones at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/19/sandbox-bakery/\">Sandbox Bakery\u003c/a> are worth the trip up the hill) and pastel \u003cem>macarons\u003c/em> in more flavors than Hermès has scarves. People who love \u003cem>macarons \u003c/em>really, really love them, and while Miette has its fans, the latest buzz is about the stylishly packaged dainties at \u003ca href=\"http://www.paulettemacarons.com/\">Paulette\u003c/a> in Hayes Valley, the first NorCal branch of a popular shop in Beverly Hills. Or you can dream of escaping to the French countryside, à la Juliette Binoche in \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, as you melt and roll your own ravishing truffles at La Cocina's \u003ca href=\"http://www.lacocinasf.org/truffles-chocolates-and-how-to-be-a-better-lover/\">chocolate-making class\u003c/a> on Feb. 10. \u003c/p>\n\u003cp>Got a honey who's more salty than sweet? Well, take it from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a>: the couple that grinds together, stays together. Head over to the Calf's headquarters in the Oxbow Public Market in Napa for their I Heart Sausage class on Feb. 13th, and get busy making it all: fresh, smoked, poached, and, for all you vampires out there, \u003cem>boudin noir,\u003c/em> the infamous (and delectable) blood sausage. Or pencil in a plan for Whole Hog Butchery, Part 1, upcoming on Feb. 27. \u003c/p>\n\u003cp>To go with your sausage-fest, pick up a bloomy Heart's Desire cheese. Molded in the shape of a heart, it's named after a charming beach along Tomales Bay and made by Cowgirl Creamery this month only, available in their store in San Francisco's Ferry Building as well as at Tomales Bay Foods in Point Reyes. Out of town? You can order it online in a \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=2010%20VALENTINE\">gift pack\u003c/a> along with Jasper Hill Farm's Constant Bliss and Redwood Hill's Camillia cheeses, plus a selection of Tcho chocolates. \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda will also be carrying a selection of heart-shaped cheeses this week, including French goat cheese Coeur de Gariottes, sold with rose petal jam; creamy cow's milk Coeur de Bray; and Coeur Cendrée, a goat cheese dusted with ash. And in keeping with the holiday, their weekly Friday & Saturday wine tasting will focus on sparklers and rosés. \u003c/p>\n\u003cp>Then again, what about dinner? Just about every restaurant in the city will be angling for your V-Day dollar with passion-fruit mousse and hearts of palm salad. Still, I'd like to imagine that all kinds of polyamorous, four- or more-some wake-ups will be happening the morning after the \u003ca href=\"https://www.brownpapertickets.com/event/98638\">Wild Kitchen's Valentine's Day Dinner\u003c/a>. That secret Mission location, those candlelit communal tables full of curious couples, those shared platters of candycap mushrooms and foraged mussels...how can they not inspire more than just gustatory exploration? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As an appetizer, the two (or more) of you can tango down to the Ferry Building on Feb. 12, from 5 to 8pm, for the annual \u003ca href=\"http://www.ferrybuildingmarketplace.com/ffh_2010.php\">Food from the Heart\u003c/a>. After the food-court tourists have gone home, the elegant main promenade will be transformed into a place to sip, nibble, flirt, and perhaps even dance. Local restaurants and wineries will have tables set up offering drinks and small plates for tasting, $2-$4. The money goes towards sending one lucky Ferry Plaza Farmers Market seller to Slow Food's Terra Madre event in Italy this fall. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Underground Farmers' Market",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/underground-market26.jpg\" alt=\"San Francisco Underground Market - cupcakes\" title=\"San Francisco Underground Market - cupcakes\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10132\">\u003c/p>\n\u003cp>Six o'clock on Friday night, and the line outside the door at 17th and Capp was snaking down past the motorcycle repair shop and around the corner. Clutching brown paper bags of Sam Adams and Tecate, the crowd was a typical Mission mix: young guys in goatees with bike locks slung through their messenger bags, cool dads with baby strapped to their chests in slings, women staying warm in hand-knitted scarves and stripey fingerless gloves, even a few used-bookstore-looking folks with wild gray hair and heavy glasses. \u003c/p>\n\u003cp>What was the scene? An iPad giveaway? Lifetime free coffee at Four Barrel? A Radiohead jam session? \u003c/p>\n\u003cp>No, no, and no...instead, it was the second \u003ca href=\"http://us1.campaign-archive.com/?u=5bb29e249d33f56d1f219edeb&id=b5a3cfff7d\">Underground Farmers' Market\u003c/a>, organized by \u003ca href=\"http://www.foragesf.com/\">ForageSF\u003c/a>'s Iso Rabins. Essentially, an extra-groovy bake sale, held for no reason except to showcase the fun stuff being made by your friends and neighbors. What was on the table? All kinds of delights: kombucha by the jug, bags of peanut brittle and beef jerky, bergamot marmalade, white-grapefruit vanilla jelly, onion-bacon relish, lemonade, butternut-squash lasagna, little bowls of rice and mung-bean stew scooped out of Mason jars, acorn fudge, made-while-you-wait Indian chaat, corned-beef sandwiches, pumpkin pie by the slice, raw chocolate truffles, cupcakes, cucumber marmalade, kale, fresh chanterelles, granola, chipotle popcorn.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?set_id=72157623185833179&\" frameborder=\"0\" width=\"500\" scrolling=\"no\" height=\"500\">\u003c/iframe>\u003cbr>\n\u003cem>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, awesome, you may say. But this is San Francisco, hardly a place starving for access to raw-chocolate truffles and artisanal chicharrones. Between our dozens of farmers' markets, our thousands of restaurants, and our many, many gourmet stores, why would anyone need to stand in line on Capp Street to score good food? \u003c/p>\n\u003cp>Because walking into a store and handing over money is easy. Anyone can do it. To get to the Underground Farmers Market, you had to know about it—through Rabins' own 1000+ person email list, through a re-tweet from a street-food cart, or from one of the many blog or media mentions that had been buzzing around the concept since the first market, held last December. Just like at a show by a new band, though, a lot of the attendees seemed to have gotten there the old-fashioned way: they had a friend selling stuff, or knew somebody who knew somebody who told them to check out this cool scene. \u003c/p>\n\u003cp>So there was the buzz factor, and the undeniable urban urge to be in at the beginning of the next new thing. And, like a warehouse show, there was a little of the\u003cem> Permits? We don't need no stinkin' permits\u003c/em> feeling, too. After all, this was outlaw food, made by artisans canning on the far side of the law—in other words, brewing the 'buch or popping the corn in their home kitchens, uninspected by the health department. \u003c/p>\n\u003cp>Few of the vendors make their product professionally in commercial kitchens; for most, it's a fun side gig, something they were doing anyway for friends and family, a way to make a little extra money from a particular passion for chocolate or kimchee. (Of course, the continued stream of layoffs have made more and more people seek profit in their passion; at a recent \u003ca href=\"http://www.spur.org/events/calendar/tamales_creme_brulee_economics_streetfood\">SPUR\u003c/a> panel discussion on the economics of street food, Imelda Reyes from the Department of Public Health said she gets 12 to 16 calls a day now from would-be street-food entrepreneurs curious about the permitting process, up from 2 or 3 a week a year ago.) \u003c/p>\n\u003cp>Is this how twentysomethings are rebelling now? As outlaw onion-bacon relish-makers, flaunting the law with their organic flax-seed crackers or park-foraged miners' lettuce? Whatever the reasoning, the scene was amazingly cheerful. This was a church social of a different stripe, bringing together like-minded urbanites eager not just to shop and nibble (although shop they did) but to to put a face on their food, talking pickling, swapping project ideas, sharing chicken coop innovations and enthusing about the excellence of Fatted Calf's butchery classes. That bunch of mustard greens? Grown and bunched by Patricia on an eighth-of-an-acre vacant lot in Berkeley, thanks to a friendly landlord happy to see vegetables sprouting instead of weeds and trash. That lemonade? Made by Robin from lemons picked in her friend's backyard, and served up with peanut brittle \"made from stuff I just had in my kitchen.\" \u003c/p>\n\u003cp>Selling my own hot-from-the-oven homemade \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">bread\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">apricot jam\u003c/a> and vanilla pear butter from a card table in the corner, it was easy to feel like instant friends with everyone to whom I handed a warm loaf. After all, I'd kneaded and shaped each bread just a few hours before, peeled every single pear after it was picked at an orchard I knew. \u003c/p>\n\u003cp>The recession may be fueling a renewed interest in home cooking and small-scale entrepreneurship, but money was definitely being spent. By 10pm, Becky of Urban Preserves estimated that she'd sold over half of the 150 jars she'd brought; Kitty of Kitty's Creations, who makes her products in her church's kitchen in the Sunset, had maybe 5 dozen left of the 14 dozen jars of jam, chutney, and relish she'd walked in with. Slow Jams, on the verge of going pro, charged $10 and up for their sleek jars of sweet and savory jams and relishes; by 9pm, they were sold out and packed up. \u003c/p>\n\u003cp>By 10:30pm, organizer Iso Rabins looked equally exhausted and thrilled, if a little stunned by the turnout. A lot of advance press and a savvy use of social media, combined with a particular young-urbanite quest for authenticity, had made the night's market popular beyond anything he'd imagined. For the next one, a bigger venue will clearly be necessary. How big can it go and still feel underground? How many of the novelty seekers will come back? How much jam and jerky does the city need? For the moment, it seems, that if you make it, they will come. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "The second Underground Farmers' Market hits a nerve as capacity crowds line up on Capp Street for jam, kombucha, and other homemade treats made by their friends and neighbors. ",
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"description": "The second Underground Farmers' Market hits a nerve as capacity crowds line up on Capp Street for jam, kombucha, and other homemade treats made by their friends and neighbors. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/underground-market26.jpg\" alt=\"San Francisco Underground Market - cupcakes\" title=\"San Francisco Underground Market - cupcakes\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10132\">\u003c/p>\n\u003cp>Six o'clock on Friday night, and the line outside the door at 17th and Capp was snaking down past the motorcycle repair shop and around the corner. Clutching brown paper bags of Sam Adams and Tecate, the crowd was a typical Mission mix: young guys in goatees with bike locks slung through their messenger bags, cool dads with baby strapped to their chests in slings, women staying warm in hand-knitted scarves and stripey fingerless gloves, even a few used-bookstore-looking folks with wild gray hair and heavy glasses. \u003c/p>\n\u003cp>What was the scene? An iPad giveaway? Lifetime free coffee at Four Barrel? A Radiohead jam session? \u003c/p>\n\u003cp>No, no, and no...instead, it was the second \u003ca href=\"http://us1.campaign-archive.com/?u=5bb29e249d33f56d1f219edeb&id=b5a3cfff7d\">Underground Farmers' Market\u003c/a>, organized by \u003ca href=\"http://www.foragesf.com/\">ForageSF\u003c/a>'s Iso Rabins. Essentially, an extra-groovy bake sale, held for no reason except to showcase the fun stuff being made by your friends and neighbors. What was on the table? All kinds of delights: kombucha by the jug, bags of peanut brittle and beef jerky, bergamot marmalade, white-grapefruit vanilla jelly, onion-bacon relish, lemonade, butternut-squash lasagna, little bowls of rice and mung-bean stew scooped out of Mason jars, acorn fudge, made-while-you-wait Indian chaat, corned-beef sandwiches, pumpkin pie by the slice, raw chocolate truffles, cupcakes, cucumber marmalade, kale, fresh chanterelles, granola, chipotle popcorn.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?set_id=72157623185833179&\" frameborder=\"0\" width=\"500\" scrolling=\"no\" height=\"500\">\u003c/iframe>\u003cbr>\n\u003cem>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, awesome, you may say. But this is San Francisco, hardly a place starving for access to raw-chocolate truffles and artisanal chicharrones. Between our dozens of farmers' markets, our thousands of restaurants, and our many, many gourmet stores, why would anyone need to stand in line on Capp Street to score good food? \u003c/p>\n\u003cp>Because walking into a store and handing over money is easy. Anyone can do it. To get to the Underground Farmers Market, you had to know about it—through Rabins' own 1000+ person email list, through a re-tweet from a street-food cart, or from one of the many blog or media mentions that had been buzzing around the concept since the first market, held last December. Just like at a show by a new band, though, a lot of the attendees seemed to have gotten there the old-fashioned way: they had a friend selling stuff, or knew somebody who knew somebody who told them to check out this cool scene. \u003c/p>\n\u003cp>So there was the buzz factor, and the undeniable urban urge to be in at the beginning of the next new thing. And, like a warehouse show, there was a little of the\u003cem> Permits? We don't need no stinkin' permits\u003c/em> feeling, too. After all, this was outlaw food, made by artisans canning on the far side of the law—in other words, brewing the 'buch or popping the corn in their home kitchens, uninspected by the health department. \u003c/p>\n\u003cp>Few of the vendors make their product professionally in commercial kitchens; for most, it's a fun side gig, something they were doing anyway for friends and family, a way to make a little extra money from a particular passion for chocolate or kimchee. (Of course, the continued stream of layoffs have made more and more people seek profit in their passion; at a recent \u003ca href=\"http://www.spur.org/events/calendar/tamales_creme_brulee_economics_streetfood\">SPUR\u003c/a> panel discussion on the economics of street food, Imelda Reyes from the Department of Public Health said she gets 12 to 16 calls a day now from would-be street-food entrepreneurs curious about the permitting process, up from 2 or 3 a week a year ago.) \u003c/p>\n\u003cp>Is this how twentysomethings are rebelling now? As outlaw onion-bacon relish-makers, flaunting the law with their organic flax-seed crackers or park-foraged miners' lettuce? Whatever the reasoning, the scene was amazingly cheerful. This was a church social of a different stripe, bringing together like-minded urbanites eager not just to shop and nibble (although shop they did) but to to put a face on their food, talking pickling, swapping project ideas, sharing chicken coop innovations and enthusing about the excellence of Fatted Calf's butchery classes. That bunch of mustard greens? Grown and bunched by Patricia on an eighth-of-an-acre vacant lot in Berkeley, thanks to a friendly landlord happy to see vegetables sprouting instead of weeds and trash. That lemonade? Made by Robin from lemons picked in her friend's backyard, and served up with peanut brittle \"made from stuff I just had in my kitchen.\" \u003c/p>\n\u003cp>Selling my own hot-from-the-oven homemade \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">bread\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">apricot jam\u003c/a> and vanilla pear butter from a card table in the corner, it was easy to feel like instant friends with everyone to whom I handed a warm loaf. After all, I'd kneaded and shaped each bread just a few hours before, peeled every single pear after it was picked at an orchard I knew. \u003c/p>\n\u003cp>The recession may be fueling a renewed interest in home cooking and small-scale entrepreneurship, but money was definitely being spent. By 10pm, Becky of Urban Preserves estimated that she'd sold over half of the 150 jars she'd brought; Kitty of Kitty's Creations, who makes her products in her church's kitchen in the Sunset, had maybe 5 dozen left of the 14 dozen jars of jam, chutney, and relish she'd walked in with. Slow Jams, on the verge of going pro, charged $10 and up for their sleek jars of sweet and savory jams and relishes; by 9pm, they were sold out and packed up. \u003c/p>\n\u003cp>By 10:30pm, organizer Iso Rabins looked equally exhausted and thrilled, if a little stunned by the turnout. A lot of advance press and a savvy use of social media, combined with a particular young-urbanite quest for authenticity, had made the night's market popular beyond anything he'd imagined. For the next one, a bigger venue will clearly be necessary. How big can it go and still feel underground? How many of the novelty seekers will come back? How much jam and jerky does the city need? For the moment, it seems, that if you make it, they will come. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong>\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/24/2010/01/fancyfoodpanda.jpg\" alt=\"fancy food show panda licorice\" title=\"fancy food show panda licorice\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10042\">\u003c/p>\n\u003cp>The \u003ca href=\"http://www.specialtyfood.com/do/fancyFoodShow/LocationsAndDates\">Winter Fancy Food Show\u003c/a> is here in San Francisco through Tuesday, sprawling through the windowless, blue-carpeted acres of the Moscone Center. It's huge, filling both the North and South Halls on either side of Howard Street, over 2000 vendors on display, all here to make deals, talk shop, taste, schmooze, scope out the competition, see which way the market is moving. It's the biggest food-product show in the country, attracting all levels of the industry from big distributors with furry-suited mascots to small cheesemakers. The sleek Italians are here, promoting the wines of Sardinia, just a few aisles away from the guys touting a line of wine-bottle carriers and gift bags. \u003c/p>\n\u003cp>So what's on display? Everything. It's both cheering and depressing at once. Everyone seems to have the utmost faith in their product, a shiny white-teeth optimism that \u003cem>of course\u003c/em> America needs bacon-flavored microwave popcorn that's also vegetarian and kosher, or applesauce in astronaut-style squeeze bags. Would you like to try a glass of water shipped from Siberia? Wouldn't you like to fancy up your dessert presentations with chocolate-truffle foam, now in a handy squirt can? Goji berries are good for you, you know. Here, you can eat them in cookies.\u003c/p>\n\u003cp>Everyone has a gimmick. These truffles are vegan and aligned with Indian ayurvedic practice, stamped with what could be the logo of a yoga studio and filled with coconut ginger-lemongrass ganache. These crunchy little cheese straws are made by real buttery-accented Southern ladies handing them out as if at a United Daughters of the Confederacy tea. \u003c/p>\n\u003cp>Tabletop wedding fountains spout ginger-haberno barbecue glaze as an entire Hyatt's worth of men in dark blue suits crunch spreadsheet numbers behind brightly lit cheese displays. Pisco sours are being poured in the Peruvian aisle (a good thing), Lincolnshire elderflower soda in the British one. All the chocolate is decadent, all the cakes indulgent but guilt-free. And everyone is still smiling, smiling, under the fluorescent lights, snapping up samples and trading shop talk about warehouses and brokers, reps and prices. All the packaging is bright, brighter, brightest. Hand-sanitizing stations are set up at the end of every few aisles, even as it's impossible to estimate how many fingers have dug into the big bowls of loose nuts on display at this table, or scooped into that oozing wedge of Brie. One uses a toothpick, looks for untouched edges or single-serving cups, and hopes for the best. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what was worth trying? The new whole-milk ricotta at West Marin's \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a>, creamily rich and lusciously smooth, the product of months of experimentation by artisanal-dairy matriarch Cindy Callahan and her son Liam. Unlike their Jersey and sheep's-milk ricottas, made the traditional way from the leftover whey pressed out of their other cheeses, this ricotta starts with full-fat milk that's cultured, like yogurt, then left to coagulate and ripen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cindy-callahan300.jpg\" alt=\"cindy callahan\" title=\"cindy callahan\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-9786\">\u003c/p>\n\u003cp>The company's sheep herd is expanding, with lambing happening year-round now. This means more milk, which means the rest of the country will finally get the chance to breakfast on Bellwether's excellent sheep's-milk yogurt, as the company finally begins distribution beyond California. Callahan is upbeat; 2009 was a very good year for her sheep's-milk products. Down the road, she hopes, might be a Bellweather blue.\u003c/p>\n\u003cp>Representing the green hills of Vermont, the \u003ca href=\"http://www.graftonvillagecheese.com/\">Grafton Village Cheese Company\u003c/a> is looking back to the roots of its popular Cheddar. Tasty, wax-sealed blocks of easy-to-love New England cheddar made be Grafton's stock in trade, but right now they're most excited about their old English-style wheels of bandage-wrapped cheddar. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/graftoncheese500.jpg\" alt=\"grafton cheese\" title=\"grafton cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9783\">\u003c/p>\n\u003cp>Raw milk from their two best farms goes straight from the milking parlors into the cheese-making rooms. Once the cheeses are formed and cloth-wrapped, they're sent over the \u003ca href=\"http://www.cellarsatjasperhill.com/\">Cellars at Jasper Hill\u003c/a>, a custom aging facility built by the small-batch cheesemakers of Jasper Hill. The cloth wrapping lets the cheese breathe as it ages, collecting more flavor-inducing bacteria and developing an alluring bovine funk over 16 months in the caves. It's not quite up to the grand complexity of a great English cheddars like Montgomery, but it's closer than most. So far, the company is selling it by the wheel to a small number of cheese stores and high-end supermarkets. \u003c/p>\n\u003cp>Sauerkraut hasn't hit the scene yet, although it feels like a safe bet that it will by next year. Instead, there's the palate-cleansing, corpse-reviving blast of \u003ca href=\"http://www.milkimchi.com\">Mother-in-Law's Kimchi\u003c/a> neatly balanced between crunch and bite, heat and ferment. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/kimchee500.jpg\" alt=\"kimchi\" title=\"kimchi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9784\">\u003c/p>\n\u003cp>Putting her mother and aunt to work serving up samples is company founder Lauryn Chun, who got the idea after hauling jars of her mother's homemade kimchi home to New York City following every visit home. Friends devoured the spicy condiment and begged for more. Now, she sells her Mason jars of fermented cabbage in fancy New York gourmet shops like Dean & Deluca as well at Bay Area-based online retailer \u003ca href=\"http://milkimchi.foodzie.com/artisan-kimchi-gift-pack.html\">Foodzie\u003c/a>. While Chun organizes kimchi-and-wine pairings in Manhattan, her mother stands by a more traditional approach. \"Koreans eat it three times a day,\" she tells curious customers at her daughter's stand. \"If we don't have kimchi, we \u003ca href=\"http://www.nytimes.com/2008/02/24/world/asia/24kimchi.html\">can't eat\u003c/a>.\"\u003c/p>\n\u003cp>Something to drink? There's lemon-ginger and berry-hibiscus kombucha, ready to retail at $3.50 a pop over at the Honest Tea booth. It tastes like kombucha does, like diluted cider vinegar with a hint of fruit. It will be rolling out nationally in March, and already the spokespeople at the booth can hear the happy hippie ka-ching at the registers of Whole Foods and elsewhere. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/kombucha500.jpg\" alt=\"kombucha\" title=\"kombucha\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9791\">\u003c/p>\n\u003cp>More alluring are the Edwardian English-summer drinks from \u003ca href=\"http://www.belvoircordials.co.uk\">Belvoir\u003c/a>: a lightly herbal elderflower pressé the color of pale champagne, a vigorous, not-too-sweet ginger beer. Lovely on their own, they'd also make wonderful bases for summer cocktails, if San Francisco's bartenders ever look up from their current hot-and-heavy with absinthe and bitters. What could be more ladylike than a double-elderflower whammy with the ubiquitous St. Germain elderflower liqueur?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/belvoir500.jpg\" alt=\"belvoir\" title=\"belvoir\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9785\">\u003c/p>\n\u003cp>And then, of course, comes chocolate. Chocolate is everywhere. It's \u003cem>still\u003c/em> decadent, \u003cem>still \u003c/em>indulgent, saving the world through fair-trade sourcing, scouring out those annoying free radicals, filled with everything from red wine to lemongrass. The cream of the crop, though, is elegant \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, still clad in French Vogue-editor matte black. But the doors to the chateau have been eased open slowly, as the company launches an expanded line of baking chocolates geared towards the serious home cook, along with more single-origin bars and bonbon assortments. A box of 52 squares, each a single bite, is divvied up between 4 levels of cocoa percentage (from a 33% milk to a 70% dark) and 4 places of origin. It's the size of a small jewelry box, and much more of a sure thing, especially for the ladies on your list. \u003c/p>\n\u003cp>Ginger continues its ascendancy, in both sweet and savory alike. But never better than in the teeth-sticking chewies of the \u003ca href=\"http://www.gingerpeople.com/\">Ginger People\u003c/a>, who clearly know just what this sample-weary audience needs.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/ginger500.jpg\" alt=\"the ginger people - relieving nausea since 1984\" title=\"the ginger people - relieving nausea since 1984\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9782\">\u003c/p>\n\n",
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"excerpt": "The Winter Fancy Food Show is here in San Francisco through Tuesday, sprawling through the windowless, blue-carpeted acres down in the Moscone Center. It's huge, filling both the North and South Halls on either side of Howard Street, over 2000 vendors on display, all here to make deals, talk shop, taste, schmooze, scope out the competition, see which way the market is moving. It's the biggest food-product show in the country, attracting all levels of the industry from big distributors to small cheesemakers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/fancyfoodpanda.jpg\" alt=\"fancy food show panda licorice\" title=\"fancy food show panda licorice\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10042\">\u003c/p>\n\u003cp>The \u003ca href=\"http://www.specialtyfood.com/do/fancyFoodShow/LocationsAndDates\">Winter Fancy Food Show\u003c/a> is here in San Francisco through Tuesday, sprawling through the windowless, blue-carpeted acres of the Moscone Center. It's huge, filling both the North and South Halls on either side of Howard Street, over 2000 vendors on display, all here to make deals, talk shop, taste, schmooze, scope out the competition, see which way the market is moving. It's the biggest food-product show in the country, attracting all levels of the industry from big distributors with furry-suited mascots to small cheesemakers. The sleek Italians are here, promoting the wines of Sardinia, just a few aisles away from the guys touting a line of wine-bottle carriers and gift bags. \u003c/p>\n\u003cp>So what's on display? Everything. It's both cheering and depressing at once. Everyone seems to have the utmost faith in their product, a shiny white-teeth optimism that \u003cem>of course\u003c/em> America needs bacon-flavored microwave popcorn that's also vegetarian and kosher, or applesauce in astronaut-style squeeze bags. Would you like to try a glass of water shipped from Siberia? Wouldn't you like to fancy up your dessert presentations with chocolate-truffle foam, now in a handy squirt can? Goji berries are good for you, you know. Here, you can eat them in cookies.\u003c/p>\n\u003cp>Everyone has a gimmick. These truffles are vegan and aligned with Indian ayurvedic practice, stamped with what could be the logo of a yoga studio and filled with coconut ginger-lemongrass ganache. These crunchy little cheese straws are made by real buttery-accented Southern ladies handing them out as if at a United Daughters of the Confederacy tea. \u003c/p>\n\u003cp>Tabletop wedding fountains spout ginger-haberno barbecue glaze as an entire Hyatt's worth of men in dark blue suits crunch spreadsheet numbers behind brightly lit cheese displays. Pisco sours are being poured in the Peruvian aisle (a good thing), Lincolnshire elderflower soda in the British one. All the chocolate is decadent, all the cakes indulgent but guilt-free. And everyone is still smiling, smiling, under the fluorescent lights, snapping up samples and trading shop talk about warehouses and brokers, reps and prices. All the packaging is bright, brighter, brightest. Hand-sanitizing stations are set up at the end of every few aisles, even as it's impossible to estimate how many fingers have dug into the big bowls of loose nuts on display at this table, or scooped into that oozing wedge of Brie. One uses a toothpick, looks for untouched edges or single-serving cups, and hopes for the best. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So what was worth trying? The new whole-milk ricotta at West Marin's \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a>, creamily rich and lusciously smooth, the product of months of experimentation by artisanal-dairy matriarch Cindy Callahan and her son Liam. Unlike their Jersey and sheep's-milk ricottas, made the traditional way from the leftover whey pressed out of their other cheeses, this ricotta starts with full-fat milk that's cultured, like yogurt, then left to coagulate and ripen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cindy-callahan300.jpg\" alt=\"cindy callahan\" title=\"cindy callahan\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-9786\">\u003c/p>\n\u003cp>The company's sheep herd is expanding, with lambing happening year-round now. This means more milk, which means the rest of the country will finally get the chance to breakfast on Bellwether's excellent sheep's-milk yogurt, as the company finally begins distribution beyond California. Callahan is upbeat; 2009 was a very good year for her sheep's-milk products. Down the road, she hopes, might be a Bellweather blue.\u003c/p>\n\u003cp>Representing the green hills of Vermont, the \u003ca href=\"http://www.graftonvillagecheese.com/\">Grafton Village Cheese Company\u003c/a> is looking back to the roots of its popular Cheddar. Tasty, wax-sealed blocks of easy-to-love New England cheddar made be Grafton's stock in trade, but right now they're most excited about their old English-style wheels of bandage-wrapped cheddar. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/graftoncheese500.jpg\" alt=\"grafton cheese\" title=\"grafton cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9783\">\u003c/p>\n\u003cp>Raw milk from their two best farms goes straight from the milking parlors into the cheese-making rooms. Once the cheeses are formed and cloth-wrapped, they're sent over the \u003ca href=\"http://www.cellarsatjasperhill.com/\">Cellars at Jasper Hill\u003c/a>, a custom aging facility built by the small-batch cheesemakers of Jasper Hill. The cloth wrapping lets the cheese breathe as it ages, collecting more flavor-inducing bacteria and developing an alluring bovine funk over 16 months in the caves. It's not quite up to the grand complexity of a great English cheddars like Montgomery, but it's closer than most. So far, the company is selling it by the wheel to a small number of cheese stores and high-end supermarkets. \u003c/p>\n\u003cp>Sauerkraut hasn't hit the scene yet, although it feels like a safe bet that it will by next year. Instead, there's the palate-cleansing, corpse-reviving blast of \u003ca href=\"http://www.milkimchi.com\">Mother-in-Law's Kimchi\u003c/a> neatly balanced between crunch and bite, heat and ferment. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/kimchee500.jpg\" alt=\"kimchi\" title=\"kimchi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9784\">\u003c/p>\n\u003cp>Putting her mother and aunt to work serving up samples is company founder Lauryn Chun, who got the idea after hauling jars of her mother's homemade kimchi home to New York City following every visit home. Friends devoured the spicy condiment and begged for more. Now, she sells her Mason jars of fermented cabbage in fancy New York gourmet shops like Dean & Deluca as well at Bay Area-based online retailer \u003ca href=\"http://milkimchi.foodzie.com/artisan-kimchi-gift-pack.html\">Foodzie\u003c/a>. While Chun organizes kimchi-and-wine pairings in Manhattan, her mother stands by a more traditional approach. \"Koreans eat it three times a day,\" she tells curious customers at her daughter's stand. \"If we don't have kimchi, we \u003ca href=\"http://www.nytimes.com/2008/02/24/world/asia/24kimchi.html\">can't eat\u003c/a>.\"\u003c/p>\n\u003cp>Something to drink? There's lemon-ginger and berry-hibiscus kombucha, ready to retail at $3.50 a pop over at the Honest Tea booth. It tastes like kombucha does, like diluted cider vinegar with a hint of fruit. It will be rolling out nationally in March, and already the spokespeople at the booth can hear the happy hippie ka-ching at the registers of Whole Foods and elsewhere. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/kombucha500.jpg\" alt=\"kombucha\" title=\"kombucha\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9791\">\u003c/p>\n\u003cp>More alluring are the Edwardian English-summer drinks from \u003ca href=\"http://www.belvoircordials.co.uk\">Belvoir\u003c/a>: a lightly herbal elderflower pressé the color of pale champagne, a vigorous, not-too-sweet ginger beer. Lovely on their own, they'd also make wonderful bases for summer cocktails, if San Francisco's bartenders ever look up from their current hot-and-heavy with absinthe and bitters. What could be more ladylike than a double-elderflower whammy with the ubiquitous St. Germain elderflower liqueur?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/belvoir500.jpg\" alt=\"belvoir\" title=\"belvoir\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9785\">\u003c/p>\n\u003cp>And then, of course, comes chocolate. Chocolate is everywhere. It's \u003cem>still\u003c/em> decadent, \u003cem>still \u003c/em>indulgent, saving the world through fair-trade sourcing, scouring out those annoying free radicals, filled with everything from red wine to lemongrass. The cream of the crop, though, is elegant \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, still clad in French Vogue-editor matte black. But the doors to the chateau have been eased open slowly, as the company launches an expanded line of baking chocolates geared towards the serious home cook, along with more single-origin bars and bonbon assortments. A box of 52 squares, each a single bite, is divvied up between 4 levels of cocoa percentage (from a 33% milk to a 70% dark) and 4 places of origin. It's the size of a small jewelry box, and much more of a sure thing, especially for the ladies on your list. \u003c/p>\n\u003cp>Ginger continues its ascendancy, in both sweet and savory alike. But never better than in the teeth-sticking chewies of the \u003ca href=\"http://www.gingerpeople.com/\">Ginger People\u003c/a>, who clearly know just what this sample-weary audience needs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "State of Pastry in SF",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/shingwong/4157066180/in/set-72157622805552011/\">\u003cimg class=\"alignnone size-full wp-image-8733\" title=\"Commonwealth Club panel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/cc-panel1.jpg\" alt=\"Commonwealth Club panel\" width=\"499\" height=\"330\">\u003c/a>\u003cbr>\n\u003cem>The Commonwealth Club: The State of Pastry in SF INFORUM panel. Photo by Shing Wong.\u003c/em>\u003c/p>\n\u003cp>It may be hard to believe, but there was a time—call it the 1990s—when people, even suave city folk like yourself, did not want salt in their caramels or bacon in their chocolate.\u003c/p>\n\u003cp>Indeed, what did the fancy folk want? Having spent most of that decade as a restaurant critic, I can tell you: they wanted crème brûlée. Ginger crème brûlée. Lavender crème brûlée, introduced at Absinthe by then-pastry chef Clare Legas.\u003c/p>\n\u003cp>Then molten chocolate cake slipped in. First simply warm and a little gooey inside, it morphed slowly into a volcano of bubbling chocolate lava held back by only the thinnests of crusts. Near the end of the decade, the endless forward march of glassy-topped custards was briefly interrupted by a wiggle of panna cottas. (Surely, at Delfina, some bill is paid purely by sales of their buttermilk panna cotta, a dessert that's never been off the menu in ten years.) There were flirtations with Asian flavors, a little green tea there, a spark of yuzu here.\u003c/p>\n\u003cp>Now, of course, you can't swing a puggle in this town without landing it face-first in someone's salted-caramel-bacon-gingerbread cupcake. Salt and bacon seem here to stay, as does anything cute and bite-sized. Olive oil ice cream (or olive oil \u003cem>over\u003c/em> ice cream), curry sabayons, a creeping hint of soy and balsamic vinegar: savory has colonized our sweet, and that's the way we like it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That was the takeaway from last Tuesday's \u003ca href=\"http://www.commonwealthclub.org/INFORUM/about.html\">INFORUM\u003c/a> panel at the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club\u003c/a>, where four of the city's most innovative pastry chefs gathered to discuss \u003cstrong>The State of Pastry in SF\u003c/strong>. On the panel were Luis Villavelasquez (\u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>), William Werner (\u003ca href=\"http://www.quincerestaurant.com\">Quince\u003c/a>), Elizabeth Falkner (\u003ca href=\"http://www.orsonsf.com\">Orson\u003c/a>, \u003ca href=\"http://www.citizencake.com\">Citizen Cake\u003c/a>), and Bill Corbett, recently of \u003ca href=\"http://www.michaelmina.net\">Michael Mina\u003c/a>. The questions tossed out by moderator Jessica Battalina, associate food editor of \u003ca href=\"http://www.7x7.com\">7x7\u003c/a>, were marshmallow-soft, but some interesting tidbits did arise.\u003c/p>\n\u003cp>\u003cstrong>On NYC vs. SF Pastry Styles:\u003c/strong>\u003cbr>\n\u003cem> Corbett:\u003c/em> I spent 5 years cooking in New York before I came to California. New York chefs can't rely on getting really excellent produce all the time, so it forces their creativity.\u003c/p>\n\u003cp>(True: Would Momofuku's Christina Tosi be so obsessed with \u003ca href=\"http://nymag.com/restaurants/features/52411/\">cereal milk\u003c/a> if she had Betty Van Dyke's apricots in her backyard?)\u003c/p>\n\u003cp>\u003cem>Falkner:\u003c/em> Here, we don't have time to screw around with stuff that's only going to be here for a couple of weeks, like elephant-heart plums or Indian red peaches.\u003c/p>\n\u003cp>\u003cstrong>On Wooing Diners to Weirdness:\u003c/strong>\u003cbr>\n\u003cem>Corbett:\u003c/em> It helps to put it into a recognizable form. If I want to use beets, for example, I might use them in a red velvet cake, because everyone knows what that is.\u003cbr>\n\u003cem>Villavelasquez:\u003c/em> In Japan, they use a lot of Okinawa blue potatoes, which are not well know here. But we do have sweet potato pie, so you could use them in something like that.\u003c/p>\n\u003cp>Of course, as artists as well as artisans, these chefs would love to play to an audience eager and willing for innovation. But then again, restaurants are businesses, and change comes at a price. Unfamiliar flavors tend to sneak via the fine print. At Quince, Werner gives his pear tart a bump with a side of rosemary ice cream. At Absinthe, the earthy sweetness of a carrot reduction plays off the mellow spice of a pumpkin custard, while at Orson, creole cream cheese and Tabasco gives a kick in the shins to sticky toffee pudding. Sometimes, though, two great tastes don't go great together. . .\u003c/p>\n\u003cp>\u003cstrong>Epic Fails?\u003c/strong>\u003cbr>\n\u003cem>Corbett:\u003c/em> When I started at Michael Mina, I had lofty intentions—I was going to be the one to show customers how to break out. I did this chocolate plate that had a basil s'more, a tahini chocolate mousse. . . all that was fine until I put in this perfect cube of devil's food cake with black olives. Now, I love chocolate and olives, I think they go really well together. But I realized that when people saw what they thought was a piece of devil's food cake, they expected one thing. So, you can't make an unfamiliar thing look too familiar.\u003cbr>\n\u003cem>Werner:\u003c/em> Anchovy croissants. It was a humbling experience.\u003cbr>\n\u003cem>Falkner:\u003c/em> Trying to transport an elaborate wedding cake on a hot summer day in the backseat of an old Pinto with no A/C. I got to the Sherman House with the cake melted all over me, and they just looked at me, like, 'What kind of punk-ass are you'?\u003c/p>\n\u003cp>\u003cstrong>Current Obsessions?\u003c/strong>\u003cbr>\n\u003cem>Falkner:\u003c/em> Hydrocolloids! That's what I say to everyone these days. I feel like that guy in \u003cem>The Graduate\u003c/em>, telling Dustin Hoffman to get into plastics.\u003cbr>\n\u003cem>Werner:\u003c/em> Persimmons, because I don't really like them. I'm forcing myself to use them and see what I can do.\u003cbr>\n\u003cem>Corbett:\u003c/em> Squash. It's a very autumnal ingredient. You can put it in cake, foams, all kinds of things.\u003cbr>\n\u003cem>Villavelasquez:\u003c/em> Coconut, bourbon, persimmons. I ask my chefs to think about how the season tastes. I'm also very into garam masala right now.\u003c/p>\n\u003cp>\u003cstrong>Classic and Perfect, or Provocative but Flawed?\u003c/strong>\u003cbr>\nGiven the chance to enjoy a perfectly made, perfectly simple pear tart, or to taste a more experimental dish that didn't quite work, which would they pick?\u003cbr>\n\u003cem>Falkner:\u003c/em> Pastry chefs don't eat dessert! Steak or a pizza, that's you want at the end of the day.\u003c/p>\n\u003cp>What about you, Werner? Do you order dessert?\u003c/p>\n\u003cp>\u003cem>Werner:\u003c/em> Not unless the pastry chef sees me.\u003c/p>\n\u003cp>Only Villavelasquez admitted to dessert splurges, saving up to eat nothing but desserts—sometimes 4 or 5 in a sitting—at restaurants that intrigue him here or abroad. But all agreed that as creative artists interested in pushing, pulling and poking at the concept of the sweet course, they'd go for the flawed experiment every time.\u003c/p>\n\u003cp>\u003cem>Corbett:\u003c/em> In a classic dessert, there's no tricks, nothing to hide. But for me right now the most exciting desserts are the ones that the most innovative and new.\u003c/p>\n\u003cp>\u003cstrong>Inspirations?\u003c/strong>\u003cbr>\n\u003cem>Falkner:\u003c/em> Song titles or lyrics. We've got a dessert now called \"Mesh and Lace.\" Sometimes the title comes first, like \"Burning Down the House\": you think, what would that be? Sometimes it's based on a gesture, something sculptural or conceptual, or wanting to create a texture that doesn't exist yet.\u003cbr>\n\u003cem>Villavelasquez:\u003c/em> Asian and Japanese flavors and ingredients. There are a lot of innovative textures, ingredients, and spices that are unfamiliar here. Also, just putting 3 flavors out there and making them work.\u003c/p>\n\u003cp>\u003cstrong>So, What's the Next Bacon?\u003c/strong>\u003cbr>\n\u003cem>Corbett:\u003c/em> Porcini syrup.\u003cbr>\n\u003cem>Falkner:\u003c/em> Deeper salts. Olives.\u003cbr>\n\u003cem>Werner:\u003c/em> Soy and miso.\u003cbr>\n\u003cem>Villavelasquez:\u003c/em> I had a jasmine cupcake somewhere, and that led to a scone we're doing at Arlequin, with quince, jasmine, and earl grey tea. I'm thinking like a bartender these days, thinking about using floral syrups and waters like jasmine, violet, orange blossom. Lavender's used up. But in the end, it comes down to butter all the way.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Slideshow of State of Pastry in SF event: Photos by Shing Wong\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Now that you can't swing a puggle in this town without landing it face-first in someone's salted-caramel-gingerbread-bacon cupcake, what's the future of dessert? Four of the city's most innovative confectionaries got together last week to discuss the current State of Pastry in SF. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/shingwong/4157066180/in/set-72157622805552011/\">\u003cimg class=\"alignnone size-full wp-image-8733\" title=\"Commonwealth Club panel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/cc-panel1.jpg\" alt=\"Commonwealth Club panel\" width=\"499\" height=\"330\">\u003c/a>\u003cbr>\n\u003cem>The Commonwealth Club: The State of Pastry in SF INFORUM panel. Photo by Shing Wong.\u003c/em>\u003c/p>\n\u003cp>It may be hard to believe, but there was a time—call it the 1990s—when people, even suave city folk like yourself, did not want salt in their caramels or bacon in their chocolate.\u003c/p>\n\u003cp>Indeed, what did the fancy folk want? Having spent most of that decade as a restaurant critic, I can tell you: they wanted crème brûlée. Ginger crème brûlée. Lavender crème brûlée, introduced at Absinthe by then-pastry chef Clare Legas.\u003c/p>\n\u003cp>Then molten chocolate cake slipped in. First simply warm and a little gooey inside, it morphed slowly into a volcano of bubbling chocolate lava held back by only the thinnests of crusts. Near the end of the decade, the endless forward march of glassy-topped custards was briefly interrupted by a wiggle of panna cottas. (Surely, at Delfina, some bill is paid purely by sales of their buttermilk panna cotta, a dessert that's never been off the menu in ten years.) There were flirtations with Asian flavors, a little green tea there, a spark of yuzu here.\u003c/p>\n\u003cp>Now, of course, you can't swing a puggle in this town without landing it face-first in someone's salted-caramel-bacon-gingerbread cupcake. Salt and bacon seem here to stay, as does anything cute and bite-sized. Olive oil ice cream (or olive oil \u003cem>over\u003c/em> ice cream), curry sabayons, a creeping hint of soy and balsamic vinegar: savory has colonized our sweet, and that's the way we like it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That was the takeaway from last Tuesday's \u003ca href=\"http://www.commonwealthclub.org/INFORUM/about.html\">INFORUM\u003c/a> panel at the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club\u003c/a>, where four of the city's most innovative pastry chefs gathered to discuss \u003cstrong>The State of Pastry in SF\u003c/strong>. On the panel were Luis Villavelasquez (\u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>), William Werner (\u003ca href=\"http://www.quincerestaurant.com\">Quince\u003c/a>), Elizabeth Falkner (\u003ca href=\"http://www.orsonsf.com\">Orson\u003c/a>, \u003ca href=\"http://www.citizencake.com\">Citizen Cake\u003c/a>), and Bill Corbett, recently of \u003ca href=\"http://www.michaelmina.net\">Michael Mina\u003c/a>. The questions tossed out by moderator Jessica Battalina, associate food editor of \u003ca href=\"http://www.7x7.com\">7x7\u003c/a>, were marshmallow-soft, but some interesting tidbits did arise.\u003c/p>\n\u003cp>\u003cstrong>On NYC vs. SF Pastry Styles:\u003c/strong>\u003cbr>\n\u003cem> Corbett:\u003c/em> I spent 5 years cooking in New York before I came to California. New York chefs can't rely on getting really excellent produce all the time, so it forces their creativity.\u003c/p>\n\u003cp>(True: Would Momofuku's Christina Tosi be so obsessed with \u003ca href=\"http://nymag.com/restaurants/features/52411/\">cereal milk\u003c/a> if she had Betty Van Dyke's apricots in her backyard?)\u003c/p>\n\u003cp>\u003cem>Falkner:\u003c/em> Here, we don't have time to screw around with stuff that's only going to be here for a couple of weeks, like elephant-heart plums or Indian red peaches.\u003c/p>\n\u003cp>\u003cstrong>On Wooing Diners to Weirdness:\u003c/strong>\u003cbr>\n\u003cem>Corbett:\u003c/em> It helps to put it into a recognizable form. If I want to use beets, for example, I might use them in a red velvet cake, because everyone knows what that is.\u003cbr>\n\u003cem>Villavelasquez:\u003c/em> In Japan, they use a lot of Okinawa blue potatoes, which are not well know here. But we do have sweet potato pie, so you could use them in something like that.\u003c/p>\n\u003cp>Of course, as artists as well as artisans, these chefs would love to play to an audience eager and willing for innovation. But then again, restaurants are businesses, and change comes at a price. Unfamiliar flavors tend to sneak via the fine print. At Quince, Werner gives his pear tart a bump with a side of rosemary ice cream. At Absinthe, the earthy sweetness of a carrot reduction plays off the mellow spice of a pumpkin custard, while at Orson, creole cream cheese and Tabasco gives a kick in the shins to sticky toffee pudding. Sometimes, though, two great tastes don't go great together. . .\u003c/p>\n\u003cp>\u003cstrong>Epic Fails?\u003c/strong>\u003cbr>\n\u003cem>Corbett:\u003c/em> When I started at Michael Mina, I had lofty intentions—I was going to be the one to show customers how to break out. I did this chocolate plate that had a basil s'more, a tahini chocolate mousse. . . all that was fine until I put in this perfect cube of devil's food cake with black olives. Now, I love chocolate and olives, I think they go really well together. But I realized that when people saw what they thought was a piece of devil's food cake, they expected one thing. So, you can't make an unfamiliar thing look too familiar.\u003cbr>\n\u003cem>Werner:\u003c/em> Anchovy croissants. It was a humbling experience.\u003cbr>\n\u003cem>Falkner:\u003c/em> Trying to transport an elaborate wedding cake on a hot summer day in the backseat of an old Pinto with no A/C. I got to the Sherman House with the cake melted all over me, and they just looked at me, like, 'What kind of punk-ass are you'?\u003c/p>\n\u003cp>\u003cstrong>Current Obsessions?\u003c/strong>\u003cbr>\n\u003cem>Falkner:\u003c/em> Hydrocolloids! That's what I say to everyone these days. I feel like that guy in \u003cem>The Graduate\u003c/em>, telling Dustin Hoffman to get into plastics.\u003cbr>\n\u003cem>Werner:\u003c/em> Persimmons, because I don't really like them. I'm forcing myself to use them and see what I can do.\u003cbr>\n\u003cem>Corbett:\u003c/em> Squash. It's a very autumnal ingredient. You can put it in cake, foams, all kinds of things.\u003cbr>\n\u003cem>Villavelasquez:\u003c/em> Coconut, bourbon, persimmons. I ask my chefs to think about how the season tastes. I'm also very into garam masala right now.\u003c/p>\n\u003cp>\u003cstrong>Classic and Perfect, or Provocative but Flawed?\u003c/strong>\u003cbr>\nGiven the chance to enjoy a perfectly made, perfectly simple pear tart, or to taste a more experimental dish that didn't quite work, which would they pick?\u003cbr>\n\u003cem>Falkner:\u003c/em> Pastry chefs don't eat dessert! Steak or a pizza, that's you want at the end of the day.\u003c/p>\n\u003cp>What about you, Werner? Do you order dessert?\u003c/p>\n\u003cp>\u003cem>Werner:\u003c/em> Not unless the pastry chef sees me.\u003c/p>\n\u003cp>Only Villavelasquez admitted to dessert splurges, saving up to eat nothing but desserts—sometimes 4 or 5 in a sitting—at restaurants that intrigue him here or abroad. But all agreed that as creative artists interested in pushing, pulling and poking at the concept of the sweet course, they'd go for the flawed experiment every time.\u003c/p>\n\u003cp>\u003cem>Corbett:\u003c/em> In a classic dessert, there's no tricks, nothing to hide. But for me right now the most exciting desserts are the ones that the most innovative and new.\u003c/p>\n\u003cp>\u003cstrong>Inspirations?\u003c/strong>\u003cbr>\n\u003cem>Falkner:\u003c/em> Song titles or lyrics. We've got a dessert now called \"Mesh and Lace.\" Sometimes the title comes first, like \"Burning Down the House\": you think, what would that be? Sometimes it's based on a gesture, something sculptural or conceptual, or wanting to create a texture that doesn't exist yet.\u003cbr>\n\u003cem>Villavelasquez:\u003c/em> Asian and Japanese flavors and ingredients. There are a lot of innovative textures, ingredients, and spices that are unfamiliar here. Also, just putting 3 flavors out there and making them work.\u003c/p>\n\u003cp>\u003cstrong>So, What's the Next Bacon?\u003c/strong>\u003cbr>\n\u003cem>Corbett:\u003c/em> Porcini syrup.\u003cbr>\n\u003cem>Falkner:\u003c/em> Deeper salts. Olives.\u003cbr>\n\u003cem>Werner:\u003c/em> Soy and miso.\u003cbr>\n\u003cem>Villavelasquez:\u003c/em> I had a jasmine cupcake somewhere, and that led to a scone we're doing at Arlequin, with quince, jasmine, and earl grey tea. I'm thinking like a bartender these days, thinking about using floral syrups and waters like jasmine, violet, orange blossom. Lavender's used up. But in the end, it comes down to butter all the way.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Slideshow of State of Pastry in SF event: Photos by Shing Wong\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\"Have you tried the lamb brains?\" \u003c/em>\u003c/p>\n\u003cp>Well, it was just that sort of party. The lamb brains, so I was told, were simply smashing--like meaty custard, in the best possible way. \u003c/p>\n\u003cp>But the lamb brains weren't the half of it. The outdoor tables at last weekend's first \u003ca href=\"http://www.artofthebutcher.com\">Primal Napa\u003c/a> event were a head-to-tail, guts-and-all celebration of going deep with meat. There were the strips of grilled beef heart, for starters, and a whole roasted Musquee de Provence squash stuffed with chunks of pork liver. Then slim slices of headcheese, unctuous slathers of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/30/nduja-n-judah/\">nduja\u003c/a>, much salume, even entire smoke-blackened lambs' heads, complete with jutting teeth and curled, fibrous tongues. \"Yeah, just gnaw right on the jawbone,\" advised one chef-jacketed guy behind the table. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal1.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8187\">\u003c/p>\n\u003cp>The setting was appropriately rustic, outside on a beautiful autumn afternoon, under the trees and up against the vines at the \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars' Hayne\u003c/a> vineyard in Napa, with hay bales scattered and, for Napa, quite a young and stylish crowd. There was definitely money here, cool money with BMWs parked in the grass, strolling over for scoops of lamb brains and chunks of rare goat right off the bone. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal3.jpg\" alt=\"Chris Cosentino at Primal Napa - photo by Stacy Cahill\" title=\"Chris Cosentino at Primal Napa - photo by Stacy Cahill\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-8185\">Back in the hot zone, surrounded by smoking coals, piles of logs and a whole Mediterranean coastline of fresh rosemary branches was Mr. Meat himself, Incanto and Boccalone's\u003ca href=\"http://www.offalgood.com/\"> Chris Cosentino\u003c/a>, jogging from fire to fire in his flaming orange t-shirt emblazoned \"USDA Choice,\" his voice worn to a rasp. In fact, all the cooks seemed to be having a swell time, getting sweaty and grimy surrounded by fire and meat. \u003c/p>\n\u003cp>Mopping \u003ca href=\"http://en.wikipedia.org/wiki/Harissa\">harissa\u003c/a> marinade over a long spitted row of feet-on chickens, nuzzling a flat of eggs into a pillow of hot ash, angling an entire spread-eagled goat (furry hooves intact) over a pile of flaming coals: the concept may have been based in subsistence cooking, but the style was deep in the smoky flair that only flambeing can bring. \u003c/p>\n\u003cp>The mood was definitely gleeful--meat does that to people--and in a funny way, honest. There was no getting away from the fact that eating here meant eating something that once had a face, because that face, or at least the edible bits of it--the tongue, the cheeks, even the eyeballs--were probably right there on the table next to the legs or ribs or tenderloin. And the animals had a pedigree: ask any cook, and they could tell you where the meat they were roasting came from, who raised it and how. \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>Elbowing up to the platter of slow-cooked pork \u003ca href=\"http://www.hudsonvineyards.com/hudson-ranch.html\">Hudson Ranch\u003c/a> pork belly (divine), one could eavesdrop on any number of serious discussions about heritage pig breeding. Get distracted for a few moments by the leather-and-chocolate Pinots from \u003ca href=\"http://www.hirschvineyards.com\">Hirsch Vineyards\u003c/a>, and the roasted goat legs would be all but picked clean, although a few succulent morsels could always be chiseled off and shared by the kind woman wielding a chef's knife on the other side of the table. This wasn't down-home (the highlights and sunglasses on display were much too expensive for that) but there weren't any waiters or coddling, either. In fact, you had to do a little begging just to score a little paper plate and skimpy napkin. Some of the meat was in bite-sized slices; some was simply hacked up and plattered, letting the hungry pull through the shreds and fat with eager hands and plastic forks. \u003cem>We cooked it,\u003c/em> the attitude seemed to be. \u003cem>You figure it out. \u003c/em> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal4.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8184\">\u003c/p>\n\u003cp>Up front were hands-on displays of rock-star butchering (a cross-coast trend recently chronicled in the New York Times under the headline \u003ca href=\"http://www.nytimes.com/2009/10/25/fashion/25meat.html\">Slaughterhouse Live\u003c/a>) with \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> founder Taylor Boetticher whipping through a beef forequarter with deft strokes and cool aplomb. Neatly wiggling out the ball of a shoulder, he pointed out that this particular breakdown didn't require too much finesse, since all the meat was destined for sliders, a rough grind of aged meat and creamy fat made into mini-burgers for the hungry hordes. (Too true: with all the variety meats on display, the table handing out hot dogs and burgers was the one with the surging six-deep, hands-out crowd, right from the moment the patties hit the grill.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal2.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8186\">\u003c/p>\n\u003cp>Not surprisingly, the list of participants read like a who's who of current carnivorishness: Fatted Calf, 4505 Meats, Boccalone, Avedano's, Perbacco, Star Meats...and Ubuntu? Wait, \u003cstrong>that\u003c/strong> \u003ca href=\"http://www.ubuntunapa.com\">Ubuntu\u003c/a>, Napa's famous yoga-studio/vegetarian restaurant, the place my vegan cousin and his new bride had a nearly religious experience over the cauliflower three ways? Thankfully, Ubuntu chef Jeremy Fox (not himself a vegetarian) joined the party to show that open fire-cooking can do wonderful things to vegetables, too. There were terra cotta pots brimming with Rancho Gordo beans in spicy broth, slippery whole roasted torpedo onions, and more. \u003c/p>\n\u003cp>As the sun slipped away and the strings of white lights lit up across the wine-pouring booths, the heavy hitters came out, finally ready after their hours in the hot zone, staked and salted, roasted and smoky. It was primal, and it was delicious. \u003c/p>\n\u003cp>Sorry, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">Mr. Foer\u003c/a>. You may not eat it any more, but you know how good it can be. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos by Stacy Cahill\u003c/em>\u003c/strong>\u003c/p>\n\n",
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"excerpt": "The lamb brains, I was told, were simply smashing. Like meaty custard, in the best possible way. But the lamb brains weren't the half of it. The outdoor tables at last weekend's first Primal Napa event were a head-to-tail, guts-and-all celebration of going deep with meat. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\"Have you tried the lamb brains?\" \u003c/em>\u003c/p>\n\u003cp>Well, it was just that sort of party. The lamb brains, so I was told, were simply smashing--like meaty custard, in the best possible way. \u003c/p>\n\u003cp>But the lamb brains weren't the half of it. The outdoor tables at last weekend's first \u003ca href=\"http://www.artofthebutcher.com\">Primal Napa\u003c/a> event were a head-to-tail, guts-and-all celebration of going deep with meat. There were the strips of grilled beef heart, for starters, and a whole roasted Musquee de Provence squash stuffed with chunks of pork liver. Then slim slices of headcheese, unctuous slathers of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/30/nduja-n-judah/\">nduja\u003c/a>, much salume, even entire smoke-blackened lambs' heads, complete with jutting teeth and curled, fibrous tongues. \"Yeah, just gnaw right on the jawbone,\" advised one chef-jacketed guy behind the table. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal1.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8187\">\u003c/p>\n\u003cp>The setting was appropriately rustic, outside on a beautiful autumn afternoon, under the trees and up against the vines at the \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars' Hayne\u003c/a> vineyard in Napa, with hay bales scattered and, for Napa, quite a young and stylish crowd. There was definitely money here, cool money with BMWs parked in the grass, strolling over for scoops of lamb brains and chunks of rare goat right off the bone. \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/24/2009/11/primal3.jpg\" alt=\"Chris Cosentino at Primal Napa - photo by Stacy Cahill\" title=\"Chris Cosentino at Primal Napa - photo by Stacy Cahill\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-8185\">Back in the hot zone, surrounded by smoking coals, piles of logs and a whole Mediterranean coastline of fresh rosemary branches was Mr. Meat himself, Incanto and Boccalone's\u003ca href=\"http://www.offalgood.com/\"> Chris Cosentino\u003c/a>, jogging from fire to fire in his flaming orange t-shirt emblazoned \"USDA Choice,\" his voice worn to a rasp. In fact, all the cooks seemed to be having a swell time, getting sweaty and grimy surrounded by fire and meat. \u003c/p>\n\u003cp>Mopping \u003ca href=\"http://en.wikipedia.org/wiki/Harissa\">harissa\u003c/a> marinade over a long spitted row of feet-on chickens, nuzzling a flat of eggs into a pillow of hot ash, angling an entire spread-eagled goat (furry hooves intact) over a pile of flaming coals: the concept may have been based in subsistence cooking, but the style was deep in the smoky flair that only flambeing can bring. \u003c/p>\n\u003cp>The mood was definitely gleeful--meat does that to people--and in a funny way, honest. There was no getting away from the fact that eating here meant eating something that once had a face, because that face, or at least the edible bits of it--the tongue, the cheeks, even the eyeballs--were probably right there on the table next to the legs or ribs or tenderloin. And the animals had a pedigree: ask any cook, and they could tell you where the meat they were roasting came from, who raised it and how. \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>Elbowing up to the platter of slow-cooked pork \u003ca href=\"http://www.hudsonvineyards.com/hudson-ranch.html\">Hudson Ranch\u003c/a> pork belly (divine), one could eavesdrop on any number of serious discussions about heritage pig breeding. Get distracted for a few moments by the leather-and-chocolate Pinots from \u003ca href=\"http://www.hirschvineyards.com\">Hirsch Vineyards\u003c/a>, and the roasted goat legs would be all but picked clean, although a few succulent morsels could always be chiseled off and shared by the kind woman wielding a chef's knife on the other side of the table. This wasn't down-home (the highlights and sunglasses on display were much too expensive for that) but there weren't any waiters or coddling, either. In fact, you had to do a little begging just to score a little paper plate and skimpy napkin. Some of the meat was in bite-sized slices; some was simply hacked up and plattered, letting the hungry pull through the shreds and fat with eager hands and plastic forks. \u003cem>We cooked it,\u003c/em> the attitude seemed to be. \u003cem>You figure it out. \u003c/em> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal4.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8184\">\u003c/p>\n\u003cp>Up front were hands-on displays of rock-star butchering (a cross-coast trend recently chronicled in the New York Times under the headline \u003ca href=\"http://www.nytimes.com/2009/10/25/fashion/25meat.html\">Slaughterhouse Live\u003c/a>) with \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> founder Taylor Boetticher whipping through a beef forequarter with deft strokes and cool aplomb. Neatly wiggling out the ball of a shoulder, he pointed out that this particular breakdown didn't require too much finesse, since all the meat was destined for sliders, a rough grind of aged meat and creamy fat made into mini-burgers for the hungry hordes. (Too true: with all the variety meats on display, the table handing out hot dogs and burgers was the one with the surging six-deep, hands-out crowd, right from the moment the patties hit the grill.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal2.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8186\">\u003c/p>\n\u003cp>Not surprisingly, the list of participants read like a who's who of current carnivorishness: Fatted Calf, 4505 Meats, Boccalone, Avedano's, Perbacco, Star Meats...and Ubuntu? Wait, \u003cstrong>that\u003c/strong> \u003ca href=\"http://www.ubuntunapa.com\">Ubuntu\u003c/a>, Napa's famous yoga-studio/vegetarian restaurant, the place my vegan cousin and his new bride had a nearly religious experience over the cauliflower three ways? Thankfully, Ubuntu chef Jeremy Fox (not himself a vegetarian) joined the party to show that open fire-cooking can do wonderful things to vegetables, too. There were terra cotta pots brimming with Rancho Gordo beans in spicy broth, slippery whole roasted torpedo onions, and more. \u003c/p>\n\u003cp>As the sun slipped away and the strings of white lights lit up across the wine-pouring booths, the heavy hitters came out, finally ready after their hours in the hot zone, staked and salted, roasted and smoky. It was primal, and it was delicious. \u003c/p>\n\u003cp>Sorry, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">Mr. Foer\u003c/a>. You may not eat it any more, but you know how good it can be. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos by Stacy Cahill\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Hearts the Carts - and the Carts Heart Back",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/the-panel.jpg\" alt=\"SF Hearts the Cart panel\" title=\"SF Hearts the Cart panel\" width=\"500\" height=\"294\" class=\"alignnone size-full wp-image-7781\">\u003cbr>\n\u003cem>Commonwealth Club's The Street Food Movement: SF Hearts the Cart panel\u003c/em>\u003c/p>\n\u003cp>At the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club's\u003c/a> Thursday night event, \"The Street Food Movement: SF Hearts the Cart,\" a visibly upset Steven Gbdula (\u003ca href=\"http://gobbagobbahey.com/\">Gobba Gobba Hey\u003c/a>) explained that Murat Celebi-Ariner of popular cart \u003ca href=\"http://twitter.com/amuseBoucheSF\">Amuse Bouche\u003c/a> is being deported even though he's married to a U.S. citizen. ICE's holding him and he's not getting an appeal. At the post-event food tasting at 111 Minna St., Steven and Natalie (\u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>) sported t-shirts that read \"Free Murat\" and other vendors had small signs expressing frustration with the situation. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/bikepies.jpg\" alt=\"bikepies\" title=\"bikepies\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7774\">\u003cbr>\n\u003cem>Natalie of \u003ca href=\"http://twitter.com/bikebasketpies\">@bikebasketpies\u003c/a>\u003c/em> \u003c/p>\n\u003cp>The reaction to Murat's looming deportation highlights one of the major themes of the panel discussion: the importance of community and supporting one another. Murat actually encouraged Steven to start, tweeted about his delicious gobs (an East Coast treat reminiscent of the whoopie pie), and supported other vendors whole-heartedly. The affable Frenchman was a big presence at the 24th St. BART station and will be missed greatly by his customers, but also by the other vendors who have come to see him not just as a fellow business or even a competitor, but as a friend. \u003c/p>\n\u003cp>The panel discussion was moderated by Tamara Palmer, editor of \u003ca href=\"http://blogs.sfweekly.com/foodie/pavement_cuisine/\">Pavement Cuisine\u003c/a> for SF Weekly and included Anthony Myint of \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a>, Brian (aka the \u003ca href=\"http://twitter.com/MagicCurryKart\">Magic Curry Cart\u003c/a>), Steven Gbdula of \u003ca href=\"http://gobbagobbahey.com/\">Gobba Gobba Hey\u003c/a> and Charles Phan from \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a> (and Out The Door, Heaven's Dog, Academy Cafe). Questions were largely split into three categories: inspiration for starting the cart, challenges the vendors have faced, and what the future looks like for them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Regarding getting started, Anthony Myint responded first (Tamara calling him the godfather of the street scene as he started in a taco truck and has since \"graduated\" to cooking meals twice a week in an actual kitchen). Anthony mentioned he was simply looking for something to do in his free time, and eventually he grew out of the taco truck. It was more about logistics than anything. Brian, the Magic Curry Man, originally opened to make a little extra cash and do something besides his day job as a psychotherapist. He'd traveled a great deal in Asia and noticed San Francisco was really missing street food, so he modeled his cart after one he'd seen in Bangkok. He practiced cooking for friends and scored an old cart from \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>. Once people started tweeting about it, the business grew exponentially. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/steven500.jpg\" alt=\"Brian Magic Curry Cart and Steven Gbdula - GobbaGobbaHey\" title=\"Brian Magic Curry Cart and Steven Gbdula - GobbaGobbaHey\" width=\"500\" height=\"424\" class=\"alignnone size-full wp-image-7780\">\u003cbr>\n\u003cem>Brian of \u003ca href=\"http://twitter.com/Magiccurrycart\">@Magiccurrycart\u003c/a> and Steven Gbdula of \u003ca href=\"http://twitter.com/GobbaGobbaHey\">@GobbaGobbaHey\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Steven moved to San Francisco exactly one year ago Friday and like Brian, noticed a lack of street food in the city, but more specifically, a lack of the beloved gob. He figured, \"I can make these, but it's the Bay Area so I'm going to have to raise my game a little.\" And that he did, with gobs selling out frequently and admirers obsessively following his tweets. On the flip side, Charles Phan discussed how he originally wanted to open a street cart, but was so overwhelmed by the permit requirements and code restrictions that he was driven to open a \"brick and mortar.\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/charlesphan.jpg\" alt=\"charles phan chef owner slanted door and out the door\" title=\"charles phan chef owner slanted door and out the door\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7775\">\u003cbr>\n\u003cem>Charles Phan\u003c/em>\u003c/p>\n\u003cp>Most vendors seemed to have a good sense of humor about the permit requirements and legal restrictions. Steven mentioned that he started with more of a tray than a cart and just walked around the Mission selling his gobs. When he'd see a police presence, he'd duck into doorways whistling inconspicuously. Since then, he's gone \"more legitimate,\" baking in a commercial kitchen and wrapping and sealing his products before they hit the street. Brian mentioned that generally the cops are more concerned with noise or folks lined up blocking the streets. \u003c/p>\n\u003cp>Neither noise nor street obstructions were a factor at the post-panel street food gathering. The vendors set up in the modern art gallery with people packed in, trying to get their favorite street morsel before the next guy in line. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/inside111minna.jpg\" alt=\"inside 111 minna\" title=\"inside 111 minna\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7778\">\u003cbr>\n\u003cem>Post-event food tasting at 111 Minna\u003c/em>\u003c/p>\n\u003cp>The vendors were borrowing kitchen tools and towels from one another and cracking jokes across the room. They all know one another and genuinely seem to care about their mutual success. One of Smitten Ice Cream's recent tweets reads: \u003cem>@@BikeBasketPies and @SmittenIceCream are teaming up today -- treat yourself to \"a-la-mode\" at Secret Alley (Capp btw 17th & 18th) 2 - 5 PM.\u003c/em>. Robyn Sue, of newly formed \u003ca href=\"http://twitter.com/SmittenIceCream\">Smitten Ice Cream\u003c/a> explains how important collaboration is and how supportive and helpful the community has been in showing her the ropes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/smittenicecream.jpg\" alt=\"smittenicecream\" title=\"smittenicecream\" width=\"300\" height=\"379\" class=\"alignnone size-full wp-image-7779\">\u003cbr>\n\u003cem>Robyn Sue and \"Kelvin\" of \u003ca href=\"http://twitter.com/SmittenIceCream\">@SmittenIceCream\u003c/a>\u003c/em>\u003c/p>\n\u003cp>My favorite sample was Robyn's ice cream. The salted caramel was churned out by her trusty (self-designed) machine, \"Kelvin.\" Robyn spent a year constructing Kelvin, who debuted on the streets of San Francisco about a month ago. The \u003ca href=\"http://baconpotatochips.com/\">bacon potato chips\u003c/a> always make me happy, and the pumpkin pie with chocolate chips at \u003ca href=\"http://twitter.com/bikebasketpies\">Bike Basket Pies\u003c/a> made me ponder switching up our family's Thanksgiving pie this year. The ginger cookies from \u003ca href=\"http://www.sweetconstructions.com/\">Sweet Constructions\u003c/a> were crispy and delightful--and of course, that \u003ca href=\"http://twitter.com/cremebruleecart\">crème brulee\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/baconpotatochip.jpg\" alt=\"baconpotatochip\" title=\"baconpotatochip\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7773\">\u003cbr>\n\u003cem>\u003ca href=\"http://twitter.com/BaconPotatoChip\">@BaconPotatoChip\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cremebruleman.jpg\" alt=\"creme brulee man\" title=\"creme brulee man\" width=\"350\" height=\"467\" class=\"alignnone size-full wp-image-7777\">\u003cbr>\n\u003cem>\u003ca href=\"http://twitter.com/cremebruleecart\"> @cremebruleecart\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cookies.jpg\" alt=\"sfcookies\" title=\"sfcookies\" width=\"500\" height=\"301\" class=\"alignnone size-full wp-image-7776\">\u003cbr>\n\u003cem>\u003ca href=\"http://twitter.com/sfcookies\">@sfcookies\u003c/a>\u003c/em>\u003c/p>\n\u003cp>So while the presence of carts may wane a bit in the coming rainy months, and while some vendors may eventually tweak their business model to become more \"legit,\" one thing will remain the same: these folks are taking something they genuinely love doing and trying to make a go of it--together. But everything good must evolve, and when asked about their future plans, it was clear this would certainly be the case.\u003c/p>\n\u003cp>Brian mentioned that Friday is the last day at his \"real job\" as he's getting laid off. He said he'll definitely be focusing on the cart more and has some ideas for expansion. While making the curry to order in front of folks is undeniably part of the charm, he is thinking about how to be more legitimate (with permits and the like). He's also interested in focusing on nutrition for lower income families. Anthony wants to open a charitable business or a chain based on the \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> model. Steven has some plans regarding new products, selling gobs on the popular website Foodzie and possibly moving into a retail space. And Charles Phan smiled, stating \"I still want to build a cart. I salvaged a 60 foot trailer home and it's sitting in my yard...waiting.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Find contributing Food Vendors via Twitter:\u003c/strong>\u003cbr>\n\u003ca href=\"http://twitter.com/Magiccurrycart\">@Magiccurrycart\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/GobbaGobbaHey\">@GobbaGobbaHey\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/SmittenIceCream\">@SmittenIceCream\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/bikebasketpies\">@bikebasketpies\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/BaconPotatoChip\">@BaconPotatoChip\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/soulcocina\">@soulcocina\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/sfcookies\">@sfcookies\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/cremebruleecart\"> @cremebruleecart\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/Missionstfood\">@Missionstfood\u003c/a>\u003c/p>\n\n",
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"excerpt": "At the Commonwealth Club's Thursday night event, \"The Street Food Movement: SF Hearts the Cart,\" a visibly upset Steven Gbdula (Gobba Gobba Hey) explained that Murat Celebi-Ariner of popular cart Amuse Bouche is being deported even though he's married to a U.S. citizen. ICE's holding him and he's not getting an appeal. At the post-event food tasting at 111 Minna St., Steven and Natalie (Bike Basket Pies) sported t-shirts that read \"Free Murat\" and other vendors had small signs expressing frustration with the situation. \r\n",
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"description": "At the Commonwealth Club's Thursday night event, "The Street Food Movement: SF Hearts the Cart," a visibly upset Steven Gbdula (Gobba Gobba Hey) explained that Murat Celebi-Ariner of popular cart Amuse Bouche is being deported even though he's married to a U.S. citizen. ICE's holding him and he's not getting an appeal. At the post-event food tasting at 111 Minna St., Steven and Natalie (Bike Basket Pies) sported t-shirts that read "Free Murat" and other vendors had small signs expressing frustration with the situation. \r\n",
"title": "SF Hearts the Carts - and the Carts Heart Back | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/the-panel.jpg\" alt=\"SF Hearts the Cart panel\" title=\"SF Hearts the Cart panel\" width=\"500\" height=\"294\" class=\"alignnone size-full wp-image-7781\">\u003cbr>\n\u003cem>Commonwealth Club's The Street Food Movement: SF Hearts the Cart panel\u003c/em>\u003c/p>\n\u003cp>At the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club's\u003c/a> Thursday night event, \"The Street Food Movement: SF Hearts the Cart,\" a visibly upset Steven Gbdula (\u003ca href=\"http://gobbagobbahey.com/\">Gobba Gobba Hey\u003c/a>) explained that Murat Celebi-Ariner of popular cart \u003ca href=\"http://twitter.com/amuseBoucheSF\">Amuse Bouche\u003c/a> is being deported even though he's married to a U.S. citizen. ICE's holding him and he's not getting an appeal. At the post-event food tasting at 111 Minna St., Steven and Natalie (\u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>) sported t-shirts that read \"Free Murat\" and other vendors had small signs expressing frustration with the situation. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/bikepies.jpg\" alt=\"bikepies\" title=\"bikepies\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7774\">\u003cbr>\n\u003cem>Natalie of \u003ca href=\"http://twitter.com/bikebasketpies\">@bikebasketpies\u003c/a>\u003c/em> \u003c/p>\n\u003cp>The reaction to Murat's looming deportation highlights one of the major themes of the panel discussion: the importance of community and supporting one another. Murat actually encouraged Steven to start, tweeted about his delicious gobs (an East Coast treat reminiscent of the whoopie pie), and supported other vendors whole-heartedly. The affable Frenchman was a big presence at the 24th St. BART station and will be missed greatly by his customers, but also by the other vendors who have come to see him not just as a fellow business or even a competitor, but as a friend. \u003c/p>\n\u003cp>The panel discussion was moderated by Tamara Palmer, editor of \u003ca href=\"http://blogs.sfweekly.com/foodie/pavement_cuisine/\">Pavement Cuisine\u003c/a> for SF Weekly and included Anthony Myint of \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a>, Brian (aka the \u003ca href=\"http://twitter.com/MagicCurryKart\">Magic Curry Cart\u003c/a>), Steven Gbdula of \u003ca href=\"http://gobbagobbahey.com/\">Gobba Gobba Hey\u003c/a> and Charles Phan from \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a> (and Out The Door, Heaven's Dog, Academy Cafe). Questions were largely split into three categories: inspiration for starting the cart, challenges the vendors have faced, and what the future looks like for them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Regarding getting started, Anthony Myint responded first (Tamara calling him the godfather of the street scene as he started in a taco truck and has since \"graduated\" to cooking meals twice a week in an actual kitchen). Anthony mentioned he was simply looking for something to do in his free time, and eventually he grew out of the taco truck. It was more about logistics than anything. Brian, the Magic Curry Man, originally opened to make a little extra cash and do something besides his day job as a psychotherapist. He'd traveled a great deal in Asia and noticed San Francisco was really missing street food, so he modeled his cart after one he'd seen in Bangkok. He practiced cooking for friends and scored an old cart from \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>. Once people started tweeting about it, the business grew exponentially. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/steven500.jpg\" alt=\"Brian Magic Curry Cart and Steven Gbdula - GobbaGobbaHey\" title=\"Brian Magic Curry Cart and Steven Gbdula - GobbaGobbaHey\" width=\"500\" height=\"424\" class=\"alignnone size-full wp-image-7780\">\u003cbr>\n\u003cem>Brian of \u003ca href=\"http://twitter.com/Magiccurrycart\">@Magiccurrycart\u003c/a> and Steven Gbdula of \u003ca href=\"http://twitter.com/GobbaGobbaHey\">@GobbaGobbaHey\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Steven moved to San Francisco exactly one year ago Friday and like Brian, noticed a lack of street food in the city, but more specifically, a lack of the beloved gob. He figured, \"I can make these, but it's the Bay Area so I'm going to have to raise my game a little.\" And that he did, with gobs selling out frequently and admirers obsessively following his tweets. On the flip side, Charles Phan discussed how he originally wanted to open a street cart, but was so overwhelmed by the permit requirements and code restrictions that he was driven to open a \"brick and mortar.\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/charlesphan.jpg\" alt=\"charles phan chef owner slanted door and out the door\" title=\"charles phan chef owner slanted door and out the door\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7775\">\u003cbr>\n\u003cem>Charles Phan\u003c/em>\u003c/p>\n\u003cp>Most vendors seemed to have a good sense of humor about the permit requirements and legal restrictions. Steven mentioned that he started with more of a tray than a cart and just walked around the Mission selling his gobs. When he'd see a police presence, he'd duck into doorways whistling inconspicuously. Since then, he's gone \"more legitimate,\" baking in a commercial kitchen and wrapping and sealing his products before they hit the street. Brian mentioned that generally the cops are more concerned with noise or folks lined up blocking the streets. \u003c/p>\n\u003cp>Neither noise nor street obstructions were a factor at the post-panel street food gathering. The vendors set up in the modern art gallery with people packed in, trying to get their favorite street morsel before the next guy in line. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/inside111minna.jpg\" alt=\"inside 111 minna\" title=\"inside 111 minna\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7778\">\u003cbr>\n\u003cem>Post-event food tasting at 111 Minna\u003c/em>\u003c/p>\n\u003cp>The vendors were borrowing kitchen tools and towels from one another and cracking jokes across the room. They all know one another and genuinely seem to care about their mutual success. One of Smitten Ice Cream's recent tweets reads: \u003cem>@@BikeBasketPies and @SmittenIceCream are teaming up today -- treat yourself to \"a-la-mode\" at Secret Alley (Capp btw 17th & 18th) 2 - 5 PM.\u003c/em>. Robyn Sue, of newly formed \u003ca href=\"http://twitter.com/SmittenIceCream\">Smitten Ice Cream\u003c/a> explains how important collaboration is and how supportive and helpful the community has been in showing her the ropes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/smittenicecream.jpg\" alt=\"smittenicecream\" title=\"smittenicecream\" width=\"300\" height=\"379\" class=\"alignnone size-full wp-image-7779\">\u003cbr>\n\u003cem>Robyn Sue and \"Kelvin\" of \u003ca href=\"http://twitter.com/SmittenIceCream\">@SmittenIceCream\u003c/a>\u003c/em>\u003c/p>\n\u003cp>My favorite sample was Robyn's ice cream. The salted caramel was churned out by her trusty (self-designed) machine, \"Kelvin.\" Robyn spent a year constructing Kelvin, who debuted on the streets of San Francisco about a month ago. The \u003ca href=\"http://baconpotatochips.com/\">bacon potato chips\u003c/a> always make me happy, and the pumpkin pie with chocolate chips at \u003ca href=\"http://twitter.com/bikebasketpies\">Bike Basket Pies\u003c/a> made me ponder switching up our family's Thanksgiving pie this year. The ginger cookies from \u003ca href=\"http://www.sweetconstructions.com/\">Sweet Constructions\u003c/a> were crispy and delightful--and of course, that \u003ca href=\"http://twitter.com/cremebruleecart\">crème brulee\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/baconpotatochip.jpg\" alt=\"baconpotatochip\" title=\"baconpotatochip\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7773\">\u003cbr>\n\u003cem>\u003ca href=\"http://twitter.com/BaconPotatoChip\">@BaconPotatoChip\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cremebruleman.jpg\" alt=\"creme brulee man\" title=\"creme brulee man\" width=\"350\" height=\"467\" class=\"alignnone size-full wp-image-7777\">\u003cbr>\n\u003cem>\u003ca href=\"http://twitter.com/cremebruleecart\"> @cremebruleecart\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cookies.jpg\" alt=\"sfcookies\" title=\"sfcookies\" width=\"500\" height=\"301\" class=\"alignnone size-full wp-image-7776\">\u003cbr>\n\u003cem>\u003ca href=\"http://twitter.com/sfcookies\">@sfcookies\u003c/a>\u003c/em>\u003c/p>\n\u003cp>So while the presence of carts may wane a bit in the coming rainy months, and while some vendors may eventually tweak their business model to become more \"legit,\" one thing will remain the same: these folks are taking something they genuinely love doing and trying to make a go of it--together. But everything good must evolve, and when asked about their future plans, it was clear this would certainly be the case.\u003c/p>\n\u003cp>Brian mentioned that Friday is the last day at his \"real job\" as he's getting laid off. He said he'll definitely be focusing on the cart more and has some ideas for expansion. While making the curry to order in front of folks is undeniably part of the charm, he is thinking about how to be more legitimate (with permits and the like). He's also interested in focusing on nutrition for lower income families. Anthony wants to open a charitable business or a chain based on the \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> model. Steven has some plans regarding new products, selling gobs on the popular website Foodzie and possibly moving into a retail space. And Charles Phan smiled, stating \"I still want to build a cart. I salvaged a 60 foot trailer home and it's sitting in my yard...waiting.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Find contributing Food Vendors via Twitter:\u003c/strong>\u003cbr>\n\u003ca href=\"http://twitter.com/Magiccurrycart\">@Magiccurrycart\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/GobbaGobbaHey\">@GobbaGobbaHey\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/SmittenIceCream\">@SmittenIceCream\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/bikebasketpies\">@bikebasketpies\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/BaconPotatoChip\">@BaconPotatoChip\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/soulcocina\">@soulcocina\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/sfcookies\">@sfcookies\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/cremebruleecart\"> @cremebruleecart\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/Missionstfood\">@Missionstfood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "16th Annual Shuck & Swallow Oyster Challenge",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-025.jpg\" alt=\"Shuck and Swallow Oyster Challenge\" title=\"Shuck and Swallow Oyster Challenge\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-7266\">\u003cbr>\n\u003cem>Team Sauce's strategy: an array of accoutrement to ease down the sucking process \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>155 oysters\u003c/strong>, \u003cstrong>10 minutes\u003c/strong>, \u003cstrong>1 stomach of steel\u003c/strong>...that's what it takes to be the reigning champ of \u003cstrong>McCormick & Kuleto's 16th Annual Shuck & Swallow Oyster Challenge\u003c/strong>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-036.jpg\" alt=\"Shuck and Swallow Oyster Challenge Winners\" title=\"Shuck and Swallow Oyster Challenge Winners\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7267\">\u003cbr>\n\u003cem>Reigning Champs 2 years in a row: Aaron Young and Ryan Seamus (Team Farallon)\u003c/em>\u003c/p>\n\u003cp>That's right, Team Farallon took down \u003cstrong>155 oysters\u003c/strong> with Ryan Seamus shucking at the speed of light, and Aaron Young showcasing his perfected method of swallowing \u003cem>and\u003c/em> spitting. \u003c/p>\n\u003cp>Young divulged that his secret to success was in keeping a glass of \u003cstrong>Muscadet wine\u003c/strong> by his side to rinse out and refresh his palate over the course of downing an absurd number of oysters. He claimed that the acidity of the wine helped to wash out the taste and keep his eye on the prize.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I came home curious to learn more about Young's secret weapon. Wikipedia confirmed that Muscadets are indeed \"fresh, crisp, and acidic, light-bodied, and almost always dry with very little, if any residual sugar. Left over carbon dioxide from the bottling process can leave the wines with a slight prickly sensation.\" Just the kind of sensation one may seek out when trying to cut the buttery flavor and texture of oysters I suspect. \u003c/p>\n\u003cp>As I read on, my suspicions were once again confirmed! Turns out, \u003cstrong>Jon Bonné\u003c/strong>, wine editor of the San Francisco Chronicle, had in fact called Muscadet -- the minerally white wine of France's Loire Valley -- \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/28/WIBJS9H5L.DTL&type=wine\">the perfect oyster wine\u003c/a>\" back in 2005. It was this bold statement that actually led to another bacchanalian oyster-centric event of SF past: \u003cstrong>The Great Oyster Smackdown of 2007\u003c/strong>, which pit fresh, fruit-driven West Coast wines against minerally, lean French wines. Check out that gem of an article if you're interested in finding out which wines won out as the best pairing for raw Pacific oysters.\u003c/p>\n\u003cp>Sorry for the digression. Back to the Shuck & Swallow of 2009.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-004.jpg\" alt=\"shuck and swallow oyster challenge\" title=\"shuck and swallow oyster challenge\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7261\">\u003cbr>\n\u003cem>Team Asia de Cuba's Strategy: cute t-shirts and pregame bloody mary shooters\u003c/em>\u003c/p>\n\u003cp>Bay Area radio personality Sterling James returned for the 12th year in a row as the presiding Master of Ceremonies, and the Deadlies Band provided some surferdelic tunes for the dozen or so teams (one shucker, 1 swallower) from Bay Area restaurants. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-024.jpg\" alt=\"oyster-shuck-and-swallow-McCormick & Kuleto's\" title=\"oyster-shuck-and-swallow-McCormick & Kuleto's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7265\">\u003cbr>\n\u003cem>Home Team McCormick & Kuleto's: Sarber and Roger, shucked and sucked 84 bad boys. I counted them myself.\u003c/em>\u003c/p>\n\u003cp>Celebrity and media judges included Chef Ryan Scott, Liam Mayclem, host of CBS's Eye on the Bay, Lynne Char Bennett from SF Chronicle, Sarah Duxbury from SF Business Times, Kathleen Jay from SF Examiner, Matt McFetridge from Northside SF Publications, Erin Roth from WHERE Magazine, Icky from KLLC-FM, Jayn from Alice 97.3, Kimmie Taylor from 102.9 KBLX, among others (including yours truly).\u003c/p>\n\u003cp>There was Blood…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-018.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7264\">\u003cbr>\n\u003cem>Yeah...ouch.\u003c/em>\u003c/p>\n\u003cp>Sweat...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-013.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7263\">\u003cbr>\n\u003cem>Actually, Roger from McCormick & Kuleto's was cool as a cucumber. Made it look downright easy.\u003c/em>\u003c/p>\n\u003cp>...and Oyster Juice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-012.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7262\">\u003cbr>\n\u003cem>The Swallowing half of Team Anchor & Hope\u003c/em>\u003c/p>\n\u003cp>Following the competition, a $30 per person oyster and wine tasting, benefiting \u003ca href=\"http://marinemammalcenter.org/\">The Marine Mammal Center\u003c/a> was held. The Marine Mammal Center saves seals, rescues and provides veterinary care for injured marine mammals along 600 miles of California coast, and educates the public about ocean health.\u003c/p>\n\u003cp>6 different oysters and 12 different wines were featured. My favorites of each were the \u003cstrong>Sinku Oysters from Denman Island, British Columbia\u003c/strong> -- salty (due to the cold water where they grow), meaty, creamy and rich -- and the \u003cstrong>Morgan Sauvignon Blanc, Monterey, CA 2008\u003c/strong> -- crisp and apricoty.\u003c/p>\n\u003cp>It may be a long long while until some of yesterday's contestants can even look at an oyster again, but I bet many of the spectators are hooked for life. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-038.jpg\" alt=\"oyster-shuck-and-swallow-spectators\" title=\"oyster-shuck-and-swallow-spectators\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7268\">\u003cbr>\n\u003cem>Dominic (9-years-old, Shuck & Swallow three-year veteran, oyster count for the evening: 47) and fellow oyster lover, Tu.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>16th Annual Shuck & Swallow Oyster Challenge\u003c/strong>\u003cbr>\nGhiradelli Square / McCormick & Kuleto's\u003cbr>\nOctober 6, 2009\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/24/2009/10/oyster-shuck-and-swallow-025.jpg\" alt=\"Shuck and Swallow Oyster Challenge\" title=\"Shuck and Swallow Oyster Challenge\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-7266\">\u003cbr>\n\u003cem>Team Sauce's strategy: an array of accoutrement to ease down the sucking process \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>155 oysters\u003c/strong>, \u003cstrong>10 minutes\u003c/strong>, \u003cstrong>1 stomach of steel\u003c/strong>...that's what it takes to be the reigning champ of \u003cstrong>McCormick & Kuleto's 16th Annual Shuck & Swallow Oyster Challenge\u003c/strong>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-036.jpg\" alt=\"Shuck and Swallow Oyster Challenge Winners\" title=\"Shuck and Swallow Oyster Challenge Winners\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7267\">\u003cbr>\n\u003cem>Reigning Champs 2 years in a row: Aaron Young and Ryan Seamus (Team Farallon)\u003c/em>\u003c/p>\n\u003cp>That's right, Team Farallon took down \u003cstrong>155 oysters\u003c/strong> with Ryan Seamus shucking at the speed of light, and Aaron Young showcasing his perfected method of swallowing \u003cem>and\u003c/em> spitting. \u003c/p>\n\u003cp>Young divulged that his secret to success was in keeping a glass of \u003cstrong>Muscadet wine\u003c/strong> by his side to rinse out and refresh his palate over the course of downing an absurd number of oysters. He claimed that the acidity of the wine helped to wash out the taste and keep his eye on the prize.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I came home curious to learn more about Young's secret weapon. Wikipedia confirmed that Muscadets are indeed \"fresh, crisp, and acidic, light-bodied, and almost always dry with very little, if any residual sugar. Left over carbon dioxide from the bottling process can leave the wines with a slight prickly sensation.\" Just the kind of sensation one may seek out when trying to cut the buttery flavor and texture of oysters I suspect. \u003c/p>\n\u003cp>As I read on, my suspicions were once again confirmed! Turns out, \u003cstrong>Jon Bonné\u003c/strong>, wine editor of the San Francisco Chronicle, had in fact called Muscadet -- the minerally white wine of France's Loire Valley -- \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/28/WIBJS9H5L.DTL&type=wine\">the perfect oyster wine\u003c/a>\" back in 2005. It was this bold statement that actually led to another bacchanalian oyster-centric event of SF past: \u003cstrong>The Great Oyster Smackdown of 2007\u003c/strong>, which pit fresh, fruit-driven West Coast wines against minerally, lean French wines. Check out that gem of an article if you're interested in finding out which wines won out as the best pairing for raw Pacific oysters.\u003c/p>\n\u003cp>Sorry for the digression. Back to the Shuck & Swallow of 2009.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-004.jpg\" alt=\"shuck and swallow oyster challenge\" title=\"shuck and swallow oyster challenge\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7261\">\u003cbr>\n\u003cem>Team Asia de Cuba's Strategy: cute t-shirts and pregame bloody mary shooters\u003c/em>\u003c/p>\n\u003cp>Bay Area radio personality Sterling James returned for the 12th year in a row as the presiding Master of Ceremonies, and the Deadlies Band provided some surferdelic tunes for the dozen or so teams (one shucker, 1 swallower) from Bay Area restaurants. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-024.jpg\" alt=\"oyster-shuck-and-swallow-McCormick & Kuleto's\" title=\"oyster-shuck-and-swallow-McCormick & Kuleto's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7265\">\u003cbr>\n\u003cem>Home Team McCormick & Kuleto's: Sarber and Roger, shucked and sucked 84 bad boys. I counted them myself.\u003c/em>\u003c/p>\n\u003cp>Celebrity and media judges included Chef Ryan Scott, Liam Mayclem, host of CBS's Eye on the Bay, Lynne Char Bennett from SF Chronicle, Sarah Duxbury from SF Business Times, Kathleen Jay from SF Examiner, Matt McFetridge from Northside SF Publications, Erin Roth from WHERE Magazine, Icky from KLLC-FM, Jayn from Alice 97.3, Kimmie Taylor from 102.9 KBLX, among others (including yours truly).\u003c/p>\n\u003cp>There was Blood…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-018.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7264\">\u003cbr>\n\u003cem>Yeah...ouch.\u003c/em>\u003c/p>\n\u003cp>Sweat...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-013.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7263\">\u003cbr>\n\u003cem>Actually, Roger from McCormick & Kuleto's was cool as a cucumber. Made it look downright easy.\u003c/em>\u003c/p>\n\u003cp>...and Oyster Juice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-012.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7262\">\u003cbr>\n\u003cem>The Swallowing half of Team Anchor & Hope\u003c/em>\u003c/p>\n\u003cp>Following the competition, a $30 per person oyster and wine tasting, benefiting \u003ca href=\"http://marinemammalcenter.org/\">The Marine Mammal Center\u003c/a> was held. The Marine Mammal Center saves seals, rescues and provides veterinary care for injured marine mammals along 600 miles of California coast, and educates the public about ocean health.\u003c/p>\n\u003cp>6 different oysters and 12 different wines were featured. My favorites of each were the \u003cstrong>Sinku Oysters from Denman Island, British Columbia\u003c/strong> -- salty (due to the cold water where they grow), meaty, creamy and rich -- and the \u003cstrong>Morgan Sauvignon Blanc, Monterey, CA 2008\u003c/strong> -- crisp and apricoty.\u003c/p>\n\u003cp>It may be a long long while until some of yesterday's contestants can even look at an oyster again, but I bet many of the spectators are hooked for life. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-038.jpg\" alt=\"oyster-shuck-and-swallow-spectators\" title=\"oyster-shuck-and-swallow-spectators\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7268\">\u003cbr>\n\u003cem>Dominic (9-years-old, Shuck & Swallow three-year veteran, oyster count for the evening: 47) and fellow oyster lover, Tu.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>16th Annual Shuck & Swallow Oyster Challenge\u003c/strong>\u003cbr>\nGhiradelli Square / McCormick & Kuleto's\u003cbr>\nOctober 6, 2009\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Festa del Pesce at Poggio",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-al-fresco-034.jpg\" alt=\"Festa del Pesce at Poggio\" title=\"Festa del Pesce at Poggio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6933\">\u003cbr>\n\u003cem>Poggio: dining al fresco\u003c/em>\u003c/p>\n\u003cp>The last rays of sun warmed my shoulders as I drank in the waterfront views, sailboats bobbing happily beneath a hillside of pretty pastel homes, and made my way to a charming \u003cem>trattoria\u003c/em> spilling out onto the sidewalk. A leisurely seafood supper awaited me, complete with crisp white wine, homemade pasta, and hospitality as warm as the balmy breezes floating in from the wide-flung doors. Was I in Capri? Positano? Close. Sausalito.\u003c/p>\n\u003cp>Located below Sausalito's landmark \u003cstrong>Casa Madrona\u003c/strong>, Italian trattoria \u003ca href=\"http://www.poggiotrattoria.com/index.html\">Poggio\u003c/a> seems like the perfect place to milk the remnants of an Indian summer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-sardines-007.jpg\" alt=\"poggio-festa-del-pesce-sardines\" title=\"poggio-festa-del-pesce-sardines\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6938\">\u003cbr>\n\u003cem>Marinated Monterey Sardines with soft cooked egg, pancetta and lovage (an herb with a flavor similar to celery)\u003c/em>\u003c/p>\n\u003cp>I was invited to do just that at last week's \u003cstrong>\u003cem>Festa del Pesce\u003c/em>\u003c/strong>, a celebration of local seafood during the last days of summer. On the menu was a selection of mostly local and sustainable fish served raw, cured, marinated, oak grilled, wood fire roasted and fried. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-smelt-027.jpg\" alt=\"poggio-festa-del-pesce-smelt\" title=\"poggio-festa-del-pesce-smelt\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6939\">\u003cbr>\n\u003cem>Fritto of local Surf Smelt with lemon aioli (aka \"Fries with Eyes\")\u003c/em>\u003c/p>\n\u003cp>I appreciate the tip of the hat that Poggio gives to each season. For example, coming up in November (11/10-11/15) will be their annual \u003cstrong>\u003cem>Festa del Tartuffo\u003c/em>\u003c/strong>, celebrating the white truffle harvest (yes, Chef Peter McNee travels to Italy to hunt for truffles himself; and yes, this is one party not to miss). The \u003cstrong>\u003cem>Bollito Misto Festa\u003c/em>\u003c/strong> takes its turn in the early winter with an abundance of simmered meats and sauces served tableside. The \u003cstrong>\u003cem>Spiedo Misto della Pasqua\u003c/em>\u003c/strong> celebrates the arrival of spring and highlights meats cooked on the spit. And then before you know it, it will be time for seafood and long summer nights again. \u003c/p>\n\u003cp>Speaking of which, the \u003cem>pesce\u003c/em> at hand.\u003c/p>\n\u003cp>The evening's special menu consisted of five \u003cem>Crudo\u003c/em> (raw/marinated/cured) and five \u003cem>Cotto\u003c/em> (grilled/braised/fried) seafood antipasti, along with two whole-fish preparations -- oak grilled Branzino with cherry tomato confit and broccoli rabe; Snapper baked in sea salt, with lemon, arugula and young green beans -- and a Risotto ai Frutti di Mare with scallop, shrimp, mussels, clams, saffron and tomato. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-stuffed-calamari-016.jpg\" alt=\"poggio-festa-del-pesce-stuffed-calamari\" title=\"poggio-festa-del-pesce-stuffed-calamari\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6940\">\u003cbr>\n\u003cem>Stuffed Monterey Calamari braised in its own ink with local butter beans\u003c/em>\u003c/p>\n\u003cp>For me, the most special dish was the stuffed \u003cstrong>Monterey Calamari \u003cem>braised in its own ink\u003c/em>\u003c/strong>. The flavor was so unique -- rich and earthy (in a sea-faring kind of way). There was something...visceral about eating this dish. But, don't disturb yourself by getting too psychoanalytic here. Just dig in and enjoy the utter deliciousness. \u003c/p>\n\u003cp>Also of note was the \u003cstrong>wood-grilled local Swordfish \u003cem>Spiedini\u003c/em> (skewers)\u003c/strong> served over slightly charred, tender radicchio. The swordfish was screamingly fresh, tender, almost buttery, and the accompanying \u003cem>bagna cauda\u003c/em> was perfectly garlicky and anchovy-y.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-mussels-022.jpg\" alt=\"poggio-festa-del-pesce-mussels\" title=\"poggio-festa-del-pesce-mussels\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6936\">\u003cbr>\n\u003cem>Cozze al cartoccio mussels cooked in paper with white wine, tomato and chili\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Mussels cooked in paper\u003c/strong> were like a magic trick, as the translucent package was cut open tableside. Inside, we were rewarded with succulent gem-like mussels, sweet as could be. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-bruschetta-013.jpg\" alt=\"poggio-festa-del-pesce-anchovy-bruschetta\" title=\"poggio-festa-del-pesce-anchovy-bruschetta\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6934\">\u003cbr>\n\u003cem>Bruschetta with pickled Monterey Anchovies, avocado and heirloom tomato gazpacho\u003c/em>\u003c/p>\n\u003cp>On the \u003cem>crudo\u003c/em> end, Chef Peter did a phenomenal job highlighting two very under-appreciated fish: \u003cstrong>sardines\u003c/strong> and \u003cstrong>anchovies\u003c/strong>. Our table decided the poor things just needed some good PR, because oooh they are tasty! Anyone have a new sexy name we can instate? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-carbonara-040.jpg\" alt=\"poggio-festa-del-pesce-spaghetti-carbonara\" title=\"poggio-festa-del-pesce-spaghetti-carbonara\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6935\">\u003cbr>\n\u003cem>Spaghetti alla Carbonara, made with house-made guanciale, egg, pecorino romano, and pepper\u003c/em>\u003c/p>\n\u003cp>We veered off our pescetarian diet to indulge in some of the prized house-made \u003cstrong>guanciale\u003c/strong> (cured pork cheeks). The perfect vehicle to highlight that deeply porcine flavor? \u003cstrong>Spaghetti alla Carbonara\u003c/strong>, naturally. Not for the faint of heart, this dish is a serious calorie bomb. It left a little too much lard flavor and mouthfeel for my taste, but I could appreciate the craftsmanship that went into making it. I was also pleasantly surprised by how much the aroma reminded me of Chinese \u003cem>lap cheung\u003c/em> (cured sausage) when the dish was set in front of me. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-prosecco-moscato-043.jpg\" alt=\"poggio-festa-del-pesce-prosecco-moscato\" title=\"poggio-festa-del-pesce-prosecco-moscato\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6937\">\u003cbr>\n\u003cem>Prosecco Moscato, Carpene Malvolti\u003c/em>\u003c/p>\n\u003cp>Just the thing to refresh my taste buds before dessert, a sparkling glass of this delightful \u003cstrong>Prosecco Moscato\u003c/strong> from \u003cstrong>Carpene Malvolti\u003c/strong>. Our sommelier was jazzed about sharing this beauty, and at the first sip, I understood why. A perfect harmony is struck here between the light fruitiness of the Prosecco and the flowery notes of the Moscato. Flavors of apricot and orange blossom danced in my mouth as I savored each bubble. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-057.jpg\" alt=\"poggio-festa-del-pesce-lemon mousse\" title=\"poggio-festa-del-pesce-lemon mousse\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6932\">\u003cbr>\n\u003cem>Lemon Mousse topped with Meringues and Pistachios\u003c/em>\u003c/p>\n\u003cp>You'd think we'd be stuffed to the brim after such a feast, but there is always room for dessert. This \u003cstrong>Lemon Mousse\u003c/strong> was just what I wanted after this big meal, with its citrus punch and light-as-air texture. And the homemade meringues and toasted pistachios on top were the perfect touch. I love the flavor combination of lemon and pistachios. It is pure Italian sunshine to me. \u003c/p>\n\u003cp>Lucky us, Chef Peter McNee was kind enough to share his recipe! Perfect for dinner parties too because you can make all the components ahead of time. Buon appetito! \u003c/p>\n\u003cp>\u003cstrong>Lemon Mousse with Meringues and Pistachios\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Peter McNee, Executive Chef of Poggio\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cem>Lemon Curd\u003c/em>\u003cbr>\n7 tablespoon plus 1 teaspoon granulated sugar\u003cbr>\nZest of 1-2 lemons\u003cbr>\n3 oz. fresh squeezed lemon juice\u003cbr>\n1 oz. lime juice\u003cbr>\n3 eggs\u003cbr>\n2 egg yolks\u003cbr>\n5 tablespoons butter\u003c/p>\n\u003cp>Combine all the ingredients, except the butter, in a mixing bowl. Place over a pot of boiling water (making sure the bottom of the bowl doesn’t touch the water) and whisk until curd sets up thick. Whip constantly so that your eggs don't curdle. Remove from heat. \u003c/p>\n\u003cp>Add butter, continue mixing. Pass through a fine mesh strainer or sieve. Pour into a container, placing a sheet of plastic wrap over the curd to prevent a skin from forming. Chill overnight. The lemon curd will stay fresh refrigerated for up to 5 days.\u003c/p>\n\u003cp>\u003cem>Meringue\u003c/em>\u003cbr>\n1/4 cup egg whites\u003cbr>\n1/4 cup granulated white sugar\u003cbr>\n1/4 cup powdered sugar\u003cbr>\n1/4 teaspoon cream of tartar\u003c/p>\n\u003cp>Preheat oven to 100 degrees F. Whip egg whites with a mixer. Before soft peaks form, add the sugar and cream of tartar. Continue to whip until stiff peaks form. Using a pastry bag, pipe the meringue into .5 inch diameter lines, onto a wax paper-lined cookie sheet. Bake the meringues for 3 hours, or until they are crispy and without any color. \u003c/p>\n\u003cp>Can be made a few days ahead of time, but must be wrapped airtight once cooled to prevent them from being soggy.\u003c/p>\n\u003cp>\u003cem>Lemon Mousse (assembly)\u003c/em>\u003cbr>\nChilled lemon curd\u003cbr>\n1 cup whipping cream\u003cbr>\n1/4 cup pistachios\u003cbr>\n4 serving glasses, approximately 6 oz each\u003c/p>\n\u003cp>Lightly toast and chop pistachios. Whip cream to stiff peaks. Combine the lemon curd and whipped cream, folding the two together until homogeneous. Place one half tablespoon of pistachios into each of the glasses. Using a star tipped pastry bag, pipe the lemon mousse into each of the glasses. At this point the mousse may be refrigerated up to 3 days once covered. Before serving, garnish each with the remaining pistachios and broken pieces of crispy meringue. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003cbr>\n777 Bridgeway\u003cbr>\nSausalito, CA 94965\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Poggio+Trattoria+sausalito+ca&sll=37.0625,-95.677068&sspn=47.569986,59.589844&ie=UTF8&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 332-7771\u003c/p>\n\n",
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"excerpt": "Recap of Festa del Pesce at Poggio Trattoria in Sausalito complete with the dessert recipe for Lemon Mousse with Meringues and Pistachios from Peter McNee, Executive Chef. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-al-fresco-034.jpg\" alt=\"Festa del Pesce at Poggio\" title=\"Festa del Pesce at Poggio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6933\">\u003cbr>\n\u003cem>Poggio: dining al fresco\u003c/em>\u003c/p>\n\u003cp>The last rays of sun warmed my shoulders as I drank in the waterfront views, sailboats bobbing happily beneath a hillside of pretty pastel homes, and made my way to a charming \u003cem>trattoria\u003c/em> spilling out onto the sidewalk. A leisurely seafood supper awaited me, complete with crisp white wine, homemade pasta, and hospitality as warm as the balmy breezes floating in from the wide-flung doors. Was I in Capri? Positano? Close. Sausalito.\u003c/p>\n\u003cp>Located below Sausalito's landmark \u003cstrong>Casa Madrona\u003c/strong>, Italian trattoria \u003ca href=\"http://www.poggiotrattoria.com/index.html\">Poggio\u003c/a> seems like the perfect place to milk the remnants of an Indian summer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-sardines-007.jpg\" alt=\"poggio-festa-del-pesce-sardines\" title=\"poggio-festa-del-pesce-sardines\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6938\">\u003cbr>\n\u003cem>Marinated Monterey Sardines with soft cooked egg, pancetta and lovage (an herb with a flavor similar to celery)\u003c/em>\u003c/p>\n\u003cp>I was invited to do just that at last week's \u003cstrong>\u003cem>Festa del Pesce\u003c/em>\u003c/strong>, a celebration of local seafood during the last days of summer. On the menu was a selection of mostly local and sustainable fish served raw, cured, marinated, oak grilled, wood fire roasted and fried. \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/24/2009/09/poggio-festa-del-pesce-smelt-027.jpg\" alt=\"poggio-festa-del-pesce-smelt\" title=\"poggio-festa-del-pesce-smelt\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6939\">\u003cbr>\n\u003cem>Fritto of local Surf Smelt with lemon aioli (aka \"Fries with Eyes\")\u003c/em>\u003c/p>\n\u003cp>I appreciate the tip of the hat that Poggio gives to each season. For example, coming up in November (11/10-11/15) will be their annual \u003cstrong>\u003cem>Festa del Tartuffo\u003c/em>\u003c/strong>, celebrating the white truffle harvest (yes, Chef Peter McNee travels to Italy to hunt for truffles himself; and yes, this is one party not to miss). The \u003cstrong>\u003cem>Bollito Misto Festa\u003c/em>\u003c/strong> takes its turn in the early winter with an abundance of simmered meats and sauces served tableside. The \u003cstrong>\u003cem>Spiedo Misto della Pasqua\u003c/em>\u003c/strong> celebrates the arrival of spring and highlights meats cooked on the spit. And then before you know it, it will be time for seafood and long summer nights again. \u003c/p>\n\u003cp>Speaking of which, the \u003cem>pesce\u003c/em> at hand.\u003c/p>\n\u003cp>The evening's special menu consisted of five \u003cem>Crudo\u003c/em> (raw/marinated/cured) and five \u003cem>Cotto\u003c/em> (grilled/braised/fried) seafood antipasti, along with two whole-fish preparations -- oak grilled Branzino with cherry tomato confit and broccoli rabe; Snapper baked in sea salt, with lemon, arugula and young green beans -- and a Risotto ai Frutti di Mare with scallop, shrimp, mussels, clams, saffron and tomato. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-stuffed-calamari-016.jpg\" alt=\"poggio-festa-del-pesce-stuffed-calamari\" title=\"poggio-festa-del-pesce-stuffed-calamari\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6940\">\u003cbr>\n\u003cem>Stuffed Monterey Calamari braised in its own ink with local butter beans\u003c/em>\u003c/p>\n\u003cp>For me, the most special dish was the stuffed \u003cstrong>Monterey Calamari \u003cem>braised in its own ink\u003c/em>\u003c/strong>. The flavor was so unique -- rich and earthy (in a sea-faring kind of way). There was something...visceral about eating this dish. But, don't disturb yourself by getting too psychoanalytic here. Just dig in and enjoy the utter deliciousness. \u003c/p>\n\u003cp>Also of note was the \u003cstrong>wood-grilled local Swordfish \u003cem>Spiedini\u003c/em> (skewers)\u003c/strong> served over slightly charred, tender radicchio. The swordfish was screamingly fresh, tender, almost buttery, and the accompanying \u003cem>bagna cauda\u003c/em> was perfectly garlicky and anchovy-y.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-mussels-022.jpg\" alt=\"poggio-festa-del-pesce-mussels\" title=\"poggio-festa-del-pesce-mussels\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6936\">\u003cbr>\n\u003cem>Cozze al cartoccio mussels cooked in paper with white wine, tomato and chili\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Mussels cooked in paper\u003c/strong> were like a magic trick, as the translucent package was cut open tableside. Inside, we were rewarded with succulent gem-like mussels, sweet as could be. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-bruschetta-013.jpg\" alt=\"poggio-festa-del-pesce-anchovy-bruschetta\" title=\"poggio-festa-del-pesce-anchovy-bruschetta\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6934\">\u003cbr>\n\u003cem>Bruschetta with pickled Monterey Anchovies, avocado and heirloom tomato gazpacho\u003c/em>\u003c/p>\n\u003cp>On the \u003cem>crudo\u003c/em> end, Chef Peter did a phenomenal job highlighting two very under-appreciated fish: \u003cstrong>sardines\u003c/strong> and \u003cstrong>anchovies\u003c/strong>. Our table decided the poor things just needed some good PR, because oooh they are tasty! Anyone have a new sexy name we can instate? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-carbonara-040.jpg\" alt=\"poggio-festa-del-pesce-spaghetti-carbonara\" title=\"poggio-festa-del-pesce-spaghetti-carbonara\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6935\">\u003cbr>\n\u003cem>Spaghetti alla Carbonara, made with house-made guanciale, egg, pecorino romano, and pepper\u003c/em>\u003c/p>\n\u003cp>We veered off our pescetarian diet to indulge in some of the prized house-made \u003cstrong>guanciale\u003c/strong> (cured pork cheeks). The perfect vehicle to highlight that deeply porcine flavor? \u003cstrong>Spaghetti alla Carbonara\u003c/strong>, naturally. Not for the faint of heart, this dish is a serious calorie bomb. It left a little too much lard flavor and mouthfeel for my taste, but I could appreciate the craftsmanship that went into making it. I was also pleasantly surprised by how much the aroma reminded me of Chinese \u003cem>lap cheung\u003c/em> (cured sausage) when the dish was set in front of me. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-prosecco-moscato-043.jpg\" alt=\"poggio-festa-del-pesce-prosecco-moscato\" title=\"poggio-festa-del-pesce-prosecco-moscato\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6937\">\u003cbr>\n\u003cem>Prosecco Moscato, Carpene Malvolti\u003c/em>\u003c/p>\n\u003cp>Just the thing to refresh my taste buds before dessert, a sparkling glass of this delightful \u003cstrong>Prosecco Moscato\u003c/strong> from \u003cstrong>Carpene Malvolti\u003c/strong>. Our sommelier was jazzed about sharing this beauty, and at the first sip, I understood why. A perfect harmony is struck here between the light fruitiness of the Prosecco and the flowery notes of the Moscato. Flavors of apricot and orange blossom danced in my mouth as I savored each bubble. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/poggio-festa-del-pesce-057.jpg\" alt=\"poggio-festa-del-pesce-lemon mousse\" title=\"poggio-festa-del-pesce-lemon mousse\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6932\">\u003cbr>\n\u003cem>Lemon Mousse topped with Meringues and Pistachios\u003c/em>\u003c/p>\n\u003cp>You'd think we'd be stuffed to the brim after such a feast, but there is always room for dessert. This \u003cstrong>Lemon Mousse\u003c/strong> was just what I wanted after this big meal, with its citrus punch and light-as-air texture. And the homemade meringues and toasted pistachios on top were the perfect touch. I love the flavor combination of lemon and pistachios. It is pure Italian sunshine to me. \u003c/p>\n\u003cp>Lucky us, Chef Peter McNee was kind enough to share his recipe! Perfect for dinner parties too because you can make all the components ahead of time. Buon appetito! \u003c/p>\n\u003cp>\u003cstrong>Lemon Mousse with Meringues and Pistachios\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Peter McNee, Executive Chef of Poggio\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cem>Lemon Curd\u003c/em>\u003cbr>\n7 tablespoon plus 1 teaspoon granulated sugar\u003cbr>\nZest of 1-2 lemons\u003cbr>\n3 oz. fresh squeezed lemon juice\u003cbr>\n1 oz. lime juice\u003cbr>\n3 eggs\u003cbr>\n2 egg yolks\u003cbr>\n5 tablespoons butter\u003c/p>\n\u003cp>Combine all the ingredients, except the butter, in a mixing bowl. Place over a pot of boiling water (making sure the bottom of the bowl doesn’t touch the water) and whisk until curd sets up thick. Whip constantly so that your eggs don't curdle. Remove from heat. \u003c/p>\n\u003cp>Add butter, continue mixing. Pass through a fine mesh strainer or sieve. Pour into a container, placing a sheet of plastic wrap over the curd to prevent a skin from forming. Chill overnight. The lemon curd will stay fresh refrigerated for up to 5 days.\u003c/p>\n\u003cp>\u003cem>Meringue\u003c/em>\u003cbr>\n1/4 cup egg whites\u003cbr>\n1/4 cup granulated white sugar\u003cbr>\n1/4 cup powdered sugar\u003cbr>\n1/4 teaspoon cream of tartar\u003c/p>\n\u003cp>Preheat oven to 100 degrees F. Whip egg whites with a mixer. Before soft peaks form, add the sugar and cream of tartar. Continue to whip until stiff peaks form. Using a pastry bag, pipe the meringue into .5 inch diameter lines, onto a wax paper-lined cookie sheet. Bake the meringues for 3 hours, or until they are crispy and without any color. \u003c/p>\n\u003cp>Can be made a few days ahead of time, but must be wrapped airtight once cooled to prevent them from being soggy.\u003c/p>\n\u003cp>\u003cem>Lemon Mousse (assembly)\u003c/em>\u003cbr>\nChilled lemon curd\u003cbr>\n1 cup whipping cream\u003cbr>\n1/4 cup pistachios\u003cbr>\n4 serving glasses, approximately 6 oz each\u003c/p>\n\u003cp>Lightly toast and chop pistachios. Whip cream to stiff peaks. Combine the lemon curd and whipped cream, folding the two together until homogeneous. Place one half tablespoon of pistachios into each of the glasses. Using a star tipped pastry bag, pipe the lemon mousse into each of the glasses. At this point the mousse may be refrigerated up to 3 days once covered. Before serving, garnish each with the remaining pistachios and broken pieces of crispy meringue. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003cbr>\n777 Bridgeway\u003cbr>\nSausalito, CA 94965\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Poggio+Trattoria+sausalito+ca&sll=37.0625,-95.677068&sspn=47.569986,59.589844&ie=UTF8&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 332-7771\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Taste of the Bay Area at Outside Lands ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-178.jpg\" alt=\"Outside Lands 2009\" title=\"Outside Lands 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6511\">\u003cbr>\n\u003ci>Outside Lands 2009\u003c/i>\u003c/p>\n\u003cp>Festival-goers swarmed Golden Gate Park this weekend at \u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands\u003c/a> to soak in some world-class music, chow down on some local and diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/19/chow-down-at-outside-lands/\">eats\u003c/a>, and bask in the abnormally warm weather (discounting wintry Sunday).\u003c/p>\n\u003cp>There seemed to be something for everyone at this massive festival, with a variety of music showcased…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-243.jpg\" alt=\"outside-lands-arts-music-festival-Black Eyed Peas\" title=\"outside-lands-arts-music-festival-Black Eyed Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6516\">\u003cbr>\n\u003cem>Black Eyed Peas\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-169.jpg\" alt=\"outside-lands-arts-music-festival-Jason Mraz\" title=\"outside-lands-arts-music-festival-Jason Mraz\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6508\">\u003cbr>\n\u003cem>Jason Mraz\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-294.jpg\" alt=\"outside-lands-arts-music-festival-dave matthews band\" title=\"outside-lands-arts-music-festival-dave matthews band\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6518\">\u003cbr>\n\u003cem>Dave Matthews Band\u003c/em>\u003c/p>\n\u003cp>No shortage of spectacles to watch…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-1-3.jpg\" alt=\"outside-lands-arts-music-festival-Fou Fou Ha!\" title=\"outside-lands-arts-music-festival-Fou Fou Ha!\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6519\">\u003cbr>\n\u003cem>Fou Fou Ha!, performance troupe extraordinaire\u003c/em>\u003c/p>\n\u003cp>And of course, a plethora of tasty food and beverages to fuel the fun, because a San Francisco event just would not be complete without some good grub.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-200.jpg\" alt=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" title=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6514\">\u003cbr>\n\u003cem>Pica Pica Maize Kitchen, Yucca Fries and Cachapas\u003c/em>\u003c/p>\n\u003cp>Top tastes included Venezuelan bites from \u003ca href=\"http://www.picapicakitchen.com\">Pica Pica Maize Kitchen\u003c/a>, who served up \u003cstrong>arepas\u003c/strong>, \u003cstrong>cachapas\u003c/strong>, and \u003cstrong>yucca fries\u003c/strong>. My cachapas filled with shredded beef, black beans, plantains, and cheese hit the spot with its savory filling and sweet corn pancake shell, crispy on the outside and slightly gooey when I bit down. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-191.jpg\" alt=\" Maverick’s Cincinnati Pulled Pork Sandwich\" title=\" Maverick’s Cincinnati Pulled Pork Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6512\">\u003cbr>\n\u003cem>Maverick’s Cincinnati Pulled Pork Sandwich\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com\">Maverick’s\u003c/a> \u003cstrong>Cincinnati Pulled Pork Sandwich\u003c/strong> was smoky, rich, and meaty, with just the right saucy tang, and crunchy slaw on top. And, the house-made potato chips were without a trace of grease. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-108.jpg\" alt=\"Hog Island Oysters\" title=\"Hog Island Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6504\">\u003cbr>\n\u003cem>Hog Island Oysters\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> was back again this year, shucking and barbecuing their prized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">oysters\u003c/a>. Nothing like rock n’ roll and oysters. Mmm slurp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-33.jpg\" alt=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" title=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6499\">\u003cbr>\n\u003cem>Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\u003c/em>\u003c/p>\n\u003cp>Farmerbrown's offshoot, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet\u003c/a> fed the masses with their famous \u003cstrong>Fried Chicken and Waffles\u003c/strong>…so good they must be made with love (and butter…same difference). I had been hoping and wishing and praying for some more of those ridiculous black pepper biscuits with brown sugar crumble I tasted a few weeks ago at their pop-up happy hour block party, but alas, that will have to wait for another day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-48.jpg\" alt=\" Philz Coffee, Turkish Coffee\" title=\" Philz Coffee, Turkish Coffee\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6500\">\u003cbr>\n\u003cem>Philz Coffee, Turkish Coffee\u003c/em>\u003c/p>\n\u003cp>Local favorite, \u003ca href=\"http://www.philzcoffee.com\">Philz Coffee\u003c/a> made sure the party went strong into the night with their frothy, deliciously caffeinated beverages.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-195.jpg\" alt=\" Yats, Catfish Po’Boy\" title=\" Yats, Catfish Po’Boy\" width=\"333\" height=\"500\" class=\"alignnone size-medium wp-image-6513\">\u003cbr>\n\u003cem>Yats, Catfish Po’Boy\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.whereyats.com\">Yats\u003c/a> brought a taste of New Orleans to Outside Lands, with their \u003cstrong>Fried Catfish Po’Boys\u003c/strong>, \u003cstrong>Jambalaya\u003c/strong>, and \u003cstrong>Eggplant Beignets\u003c/strong>. A hidden gem located inside Jack’s Club in Potrero Hill, Yats has been a long-time favorite of mine with their authentic \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">po’boys\u003c/a> and Creole dishes. I have a feeling that after this weekend, this will be a best kept secret no more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-150.jpg\" alt=\" Yats, Eggplant Beignets\" title=\" Yats, Eggplant Beignets\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6507\">\u003cbr>\n\u003cem>Yats, Eggplant Beignets\u003c/em>\u003c/p>\n\u003cp>The Eggplant Beignet was probably the most interesting thing I tried this weekend. Thick batons of eggplant coated in a savory peppery batter, deep fried, and dusted with powdered sugar, I’m still not quite sure how I feel about it. It had the sweet and savory combo going, which I dug, but…it was a little weird. Addictive, but weird.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-173.jpg\" alt=\" Q Restaurant, Tater Tots\" title=\" Q Restaurant, Tater Tots\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6509\">\u003cbr>\n\u003cem>Q Restaurant, Tater Tots\u003c/em>\u003c/p>\n\u003cp>My tastebuds needed something familiar to recalibrate after that, and \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant\u003c/a> had just the thing with their good old fashioned, crispy \u003cstrong>Tater Tots\u003c/strong>, available in traditional (ketchup) or fancy (chili lime aioli) accoutrement.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-175.jpg\" alt=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" title=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6510\">\u003cbr>\n\u003cem>Handcut Waffle Fries, Eos Restaurant and Wine Salon\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Cheesy Waffle Fries\u003c/strong> from \u003ca href=\"http://www.eossf.com/\">Eos\u003c/a> also looked fully satisfying.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-222.jpg\" alt=\"Charles Chocolates S’more\" title=\"Charles Chocolates S’more\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6515\">\u003cbr>\n\u003cem>Charles Chocolates S’more\u003c/em>\u003c/p>\n\u003cp>For the sweet tooth, giant S’mores from \u003ca href=\"http://www.charleschocolates.com\">Charles Chocolates\u003c/a> brought smiles to the kiddies and grown-ups alike.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-128.jpg\" alt=\"Three Twins Ice Cream, Mint Confetti Cone\" title=\"Three Twins Ice Cream, Mint Confetti Cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6505\">\u003cbr>\n\u003cem>Three Twins Ice Cream, Mint Confetti Cone\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a> kept the crowd cool one scoop at a time. \u003c/p>\n\u003cp>Props to \u003cstrong>Outside Lands\u003c/strong> for creating an event that brought together so many of the things SF loves best. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-86.jpg\" alt=\"outside-lands-arts-music-festival\" title=\"outside-lands-arts-music-festival\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6502\">\u003cbr>\n\u003cem>‘Til next year\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands Music & Arts Festival\u003c/a>\u003cbr>\nGolden Gate Park\u003cbr>\nAugust 28-30, 2009\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/24/2009/08/outside-lands-arts-music-festival-178.jpg\" alt=\"Outside Lands 2009\" title=\"Outside Lands 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6511\">\u003cbr>\n\u003ci>Outside Lands 2009\u003c/i>\u003c/p>\n\u003cp>Festival-goers swarmed Golden Gate Park this weekend at \u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands\u003c/a> to soak in some world-class music, chow down on some local and diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/19/chow-down-at-outside-lands/\">eats\u003c/a>, and bask in the abnormally warm weather (discounting wintry Sunday).\u003c/p>\n\u003cp>There seemed to be something for everyone at this massive festival, with a variety of music showcased…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-243.jpg\" alt=\"outside-lands-arts-music-festival-Black Eyed Peas\" title=\"outside-lands-arts-music-festival-Black Eyed Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6516\">\u003cbr>\n\u003cem>Black Eyed Peas\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-169.jpg\" alt=\"outside-lands-arts-music-festival-Jason Mraz\" title=\"outside-lands-arts-music-festival-Jason Mraz\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6508\">\u003cbr>\n\u003cem>Jason Mraz\u003c/em>\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/24/2009/08/outside-lands-arts-music-festival-294.jpg\" alt=\"outside-lands-arts-music-festival-dave matthews band\" title=\"outside-lands-arts-music-festival-dave matthews band\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6518\">\u003cbr>\n\u003cem>Dave Matthews Band\u003c/em>\u003c/p>\n\u003cp>No shortage of spectacles to watch…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-1-3.jpg\" alt=\"outside-lands-arts-music-festival-Fou Fou Ha!\" title=\"outside-lands-arts-music-festival-Fou Fou Ha!\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6519\">\u003cbr>\n\u003cem>Fou Fou Ha!, performance troupe extraordinaire\u003c/em>\u003c/p>\n\u003cp>And of course, a plethora of tasty food and beverages to fuel the fun, because a San Francisco event just would not be complete without some good grub.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-200.jpg\" alt=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" title=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6514\">\u003cbr>\n\u003cem>Pica Pica Maize Kitchen, Yucca Fries and Cachapas\u003c/em>\u003c/p>\n\u003cp>Top tastes included Venezuelan bites from \u003ca href=\"http://www.picapicakitchen.com\">Pica Pica Maize Kitchen\u003c/a>, who served up \u003cstrong>arepas\u003c/strong>, \u003cstrong>cachapas\u003c/strong>, and \u003cstrong>yucca fries\u003c/strong>. My cachapas filled with shredded beef, black beans, plantains, and cheese hit the spot with its savory filling and sweet corn pancake shell, crispy on the outside and slightly gooey when I bit down. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-191.jpg\" alt=\" Maverick’s Cincinnati Pulled Pork Sandwich\" title=\" Maverick’s Cincinnati Pulled Pork Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6512\">\u003cbr>\n\u003cem>Maverick’s Cincinnati Pulled Pork Sandwich\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com\">Maverick’s\u003c/a> \u003cstrong>Cincinnati Pulled Pork Sandwich\u003c/strong> was smoky, rich, and meaty, with just the right saucy tang, and crunchy slaw on top. And, the house-made potato chips were without a trace of grease. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-108.jpg\" alt=\"Hog Island Oysters\" title=\"Hog Island Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6504\">\u003cbr>\n\u003cem>Hog Island Oysters\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> was back again this year, shucking and barbecuing their prized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">oysters\u003c/a>. Nothing like rock n’ roll and oysters. Mmm slurp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-33.jpg\" alt=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" title=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6499\">\u003cbr>\n\u003cem>Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\u003c/em>\u003c/p>\n\u003cp>Farmerbrown's offshoot, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet\u003c/a> fed the masses with their famous \u003cstrong>Fried Chicken and Waffles\u003c/strong>…so good they must be made with love (and butter…same difference). I had been hoping and wishing and praying for some more of those ridiculous black pepper biscuits with brown sugar crumble I tasted a few weeks ago at their pop-up happy hour block party, but alas, that will have to wait for another day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-48.jpg\" alt=\" Philz Coffee, Turkish Coffee\" title=\" Philz Coffee, Turkish Coffee\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6500\">\u003cbr>\n\u003cem>Philz Coffee, Turkish Coffee\u003c/em>\u003c/p>\n\u003cp>Local favorite, \u003ca href=\"http://www.philzcoffee.com\">Philz Coffee\u003c/a> made sure the party went strong into the night with their frothy, deliciously caffeinated beverages.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-195.jpg\" alt=\" Yats, Catfish Po’Boy\" title=\" Yats, Catfish Po’Boy\" width=\"333\" height=\"500\" class=\"alignnone size-medium wp-image-6513\">\u003cbr>\n\u003cem>Yats, Catfish Po’Boy\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.whereyats.com\">Yats\u003c/a> brought a taste of New Orleans to Outside Lands, with their \u003cstrong>Fried Catfish Po’Boys\u003c/strong>, \u003cstrong>Jambalaya\u003c/strong>, and \u003cstrong>Eggplant Beignets\u003c/strong>. A hidden gem located inside Jack’s Club in Potrero Hill, Yats has been a long-time favorite of mine with their authentic \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">po’boys\u003c/a> and Creole dishes. I have a feeling that after this weekend, this will be a best kept secret no more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-150.jpg\" alt=\" Yats, Eggplant Beignets\" title=\" Yats, Eggplant Beignets\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6507\">\u003cbr>\n\u003cem>Yats, Eggplant Beignets\u003c/em>\u003c/p>\n\u003cp>The Eggplant Beignet was probably the most interesting thing I tried this weekend. Thick batons of eggplant coated in a savory peppery batter, deep fried, and dusted with powdered sugar, I’m still not quite sure how I feel about it. It had the sweet and savory combo going, which I dug, but…it was a little weird. Addictive, but weird.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-173.jpg\" alt=\" Q Restaurant, Tater Tots\" title=\" Q Restaurant, Tater Tots\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6509\">\u003cbr>\n\u003cem>Q Restaurant, Tater Tots\u003c/em>\u003c/p>\n\u003cp>My tastebuds needed something familiar to recalibrate after that, and \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant\u003c/a> had just the thing with their good old fashioned, crispy \u003cstrong>Tater Tots\u003c/strong>, available in traditional (ketchup) or fancy (chili lime aioli) accoutrement.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-175.jpg\" alt=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" title=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6510\">\u003cbr>\n\u003cem>Handcut Waffle Fries, Eos Restaurant and Wine Salon\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Cheesy Waffle Fries\u003c/strong> from \u003ca href=\"http://www.eossf.com/\">Eos\u003c/a> also looked fully satisfying.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-222.jpg\" alt=\"Charles Chocolates S’more\" title=\"Charles Chocolates S’more\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6515\">\u003cbr>\n\u003cem>Charles Chocolates S’more\u003c/em>\u003c/p>\n\u003cp>For the sweet tooth, giant S’mores from \u003ca href=\"http://www.charleschocolates.com\">Charles Chocolates\u003c/a> brought smiles to the kiddies and grown-ups alike.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-128.jpg\" alt=\"Three Twins Ice Cream, Mint Confetti Cone\" title=\"Three Twins Ice Cream, Mint Confetti Cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6505\">\u003cbr>\n\u003cem>Three Twins Ice Cream, Mint Confetti Cone\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a> kept the crowd cool one scoop at a time. \u003c/p>\n\u003cp>Props to \u003cstrong>Outside Lands\u003c/strong> for creating an event that brought together so many of the things SF loves best. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-86.jpg\" alt=\"outside-lands-arts-music-festival\" title=\"outside-lands-arts-music-festival\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6502\">\u003cbr>\n\u003cem>‘Til next year\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands Music & Arts Festival\u003c/a>\u003cbr>\nGolden Gate Park\u003cbr>\nAugust 28-30, 2009\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Wandering the unfamiliar, blandly mall-like environs of Jack London Square, a kind of mini-Emeryville, only with space, better taste, and a harbor view, you might have wondered where all the food-seeking hipsters were. It was Friday night, after all, the opening of Oakland's \u003ca href=\"http://eatrealfest.org\">Eat Real Festival\u003c/a>, yet there was no waft of organic pork carnitas, no compostable spoons littering the ground. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/drinkrealbeer500.jpg\" alt=\"drink real beer\" title=\"drink real beer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6476\">\u003c/p>\n\u003cp>But wait, what's in the hand of that guy strolling by? Was it a Mason jar filled with \u003ca href=\"http://www.21st-amendment.com/\">watermelon wheat beer\u003c/a>? And was that the Soviet-red logo for \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> coffee, painted on the side of a bike trailer peddling (by pedaling) a load of high-octane iced coffee? Hay bales for seats, toddlers clutching ice-cream cones while Mom and Dad downed a brew: this was definitely the place. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ritualcoffeebike500.jpg\" alt=\"ritual coffee bike\" title=\"ritual coffee bike\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6473\"> \u003c/p>\n\u003cp>Friday's unseasonally balmy night (\"Earthquake weather,\" nodded numerous passerby sagely, but that didn't seem to stop them from promenading along the waterfront, lemon-shiso sorbet dripping down their chins) made a perfect soft opening for the festival, which began with an open-air beer tasting ($25 for your own festival-logo'd glass drinking jar plus 8 tickets for filling it up, or $7 for a single serve) and ice-cream social. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some real food to go with the beer would have been nice, but that would have to wait until the real crowds arrived on Saturday and Sunday. In the interim, then, there was the rare chance to sample and buy ice cream and sorbet from a dozen local makers with barely a line to be seen. Scream, Ici, Bi-Rite Creamery, Straus Ice Cream, Fenton's, Ceci, and more were scooping flavors ranging from pomegranate (Fenton's) to beet-lemon (Scream, and surprisingly good--like frozen borscht, in the tastiest possible way). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/iciicecream500.jpg\" alt=\"ici ice cream\" title=\"ici ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6475\">\u003c/p>\n\u003cp>There was an open-air game of Edible Pursuit (who knew the popsicle was invented in Oakland?), a highly competitive canning contest (dubbed, of course, \u003cem>Yes I Can\u003c/em>), live jazz and a whole lot of happy cone-licking kids. \u003c/p>\n\u003cp>Saturday, of course, was a lot busier, but the vibe stayed mellow. There was all that beer, for starters, and plenty of port-a-potties, and a lot of space to sprawl, wander, and lie out on the grass and watch the sailboats breeze by. You could check out the greywater recycling system set up by the crew at Aquaponics, watch cooking demonstrations, stroll through the expansive indoor marketplace to chat up farmers and artisanal jam-makers, or just go get more beer. \u003c/p>\n\u003cp>Or, if you wanted to eat, you could stand in line. It's inevitable, at events like this that are all about the food, that the main activity ends up being waiting in line. The lines weren't too bad, actually, but they moved slowly. \u003c/p>\n\u003cp>Very slowly. Watching four guys put together one plate at \u003ca href=\"http://www.jimnnicks.com/\">Jim and Nick's\u003c/a>--one massaging the shredded pork into a ball and put it on the bun, one scooping the pimento cheese, another putting on the pickles and saltines, and a fourth chatting up whichever cute girl was handing over her money, I did a little minutes-per-plate x people-in-line math, and gave up, even though I was longing to try a plate made by a bunch of Southern barbecue guys who had driven their rig all the way from Alabama to crash the event and show the West Coast how to bbq. \u003c/p>\n\u003cp>The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \u003c/p>\n\u003cp>Where the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Festival\u003c/a> skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the \u003ca href=\"http://twitter.com/sexysoupcart\">Sexy Soup Lady\u003c/a> in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. \u003c/p>\n\u003cp>Of course, this meant was nearly everything was some culturally-inspired variation on meat and dough, all squeezed down to the size of a slider, from pulled-chicken barbecue on a bun and Korean spicy-pork tacos to pupusas and bite-sized brisket sandwiches. Finding vegetables (beyond salsa and coleslaw) took a little searching, and it helped it if you liked falafel, didn't mind patronizing the fancy-tapas truck of festival co-sponsor Whole Foods, or got there before the veggie-pie folks had sold through their entire inventory. For dessert, there was more ice cream, of course. And cupcakes!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What it was, overall, was a fun local event, a late-summer festival that did feel very Oaklandish, mixing up $3 pupusas with $20 \"Street Food\" t-shirts. \u003c/p>\n\n",
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"excerpt": "The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \r\nWhere the recent SF Street Food Festival skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the Sexy Soup Lady in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wandering the unfamiliar, blandly mall-like environs of Jack London Square, a kind of mini-Emeryville, only with space, better taste, and a harbor view, you might have wondered where all the food-seeking hipsters were. It was Friday night, after all, the opening of Oakland's \u003ca href=\"http://eatrealfest.org\">Eat Real Festival\u003c/a>, yet there was no waft of organic pork carnitas, no compostable spoons littering the ground. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/drinkrealbeer500.jpg\" alt=\"drink real beer\" title=\"drink real beer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6476\">\u003c/p>\n\u003cp>But wait, what's in the hand of that guy strolling by? Was it a Mason jar filled with \u003ca href=\"http://www.21st-amendment.com/\">watermelon wheat beer\u003c/a>? And was that the Soviet-red logo for \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> coffee, painted on the side of a bike trailer peddling (by pedaling) a load of high-octane iced coffee? Hay bales for seats, toddlers clutching ice-cream cones while Mom and Dad downed a brew: this was definitely the place. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ritualcoffeebike500.jpg\" alt=\"ritual coffee bike\" title=\"ritual coffee bike\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6473\"> \u003c/p>\n\u003cp>Friday's unseasonally balmy night (\"Earthquake weather,\" nodded numerous passerby sagely, but that didn't seem to stop them from promenading along the waterfront, lemon-shiso sorbet dripping down their chins) made a perfect soft opening for the festival, which began with an open-air beer tasting ($25 for your own festival-logo'd glass drinking jar plus 8 tickets for filling it up, or $7 for a single serve) and ice-cream social. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some real food to go with the beer would have been nice, but that would have to wait until the real crowds arrived on Saturday and Sunday. In the interim, then, there was the rare chance to sample and buy ice cream and sorbet from a dozen local makers with barely a line to be seen. Scream, Ici, Bi-Rite Creamery, Straus Ice Cream, Fenton's, Ceci, and more were scooping flavors ranging from pomegranate (Fenton's) to beet-lemon (Scream, and surprisingly good--like frozen borscht, in the tastiest possible way). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/iciicecream500.jpg\" alt=\"ici ice cream\" title=\"ici ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6475\">\u003c/p>\n\u003cp>There was an open-air game of Edible Pursuit (who knew the popsicle was invented in Oakland?), a highly competitive canning contest (dubbed, of course, \u003cem>Yes I Can\u003c/em>), live jazz and a whole lot of happy cone-licking kids. \u003c/p>\n\u003cp>Saturday, of course, was a lot busier, but the vibe stayed mellow. There was all that beer, for starters, and plenty of port-a-potties, and a lot of space to sprawl, wander, and lie out on the grass and watch the sailboats breeze by. You could check out the greywater recycling system set up by the crew at Aquaponics, watch cooking demonstrations, stroll through the expansive indoor marketplace to chat up farmers and artisanal jam-makers, or just go get more beer. \u003c/p>\n\u003cp>Or, if you wanted to eat, you could stand in line. It's inevitable, at events like this that are all about the food, that the main activity ends up being waiting in line. The lines weren't too bad, actually, but they moved slowly. \u003c/p>\n\u003cp>Very slowly. Watching four guys put together one plate at \u003ca href=\"http://www.jimnnicks.com/\">Jim and Nick's\u003c/a>--one massaging the shredded pork into a ball and put it on the bun, one scooping the pimento cheese, another putting on the pickles and saltines, and a fourth chatting up whichever cute girl was handing over her money, I did a little minutes-per-plate x people-in-line math, and gave up, even though I was longing to try a plate made by a bunch of Southern barbecue guys who had driven their rig all the way from Alabama to crash the event and show the West Coast how to bbq. \u003c/p>\n\u003cp>The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \u003c/p>\n\u003cp>Where the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Festival\u003c/a> skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the \u003ca href=\"http://twitter.com/sexysoupcart\">Sexy Soup Lady\u003c/a> in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. \u003c/p>\n\u003cp>Of course, this meant was nearly everything was some culturally-inspired variation on meat and dough, all squeezed down to the size of a slider, from pulled-chicken barbecue on a bun and Korean spicy-pork tacos to pupusas and bite-sized brisket sandwiches. Finding vegetables (beyond salsa and coleslaw) took a little searching, and it helped it if you liked falafel, didn't mind patronizing the fancy-tapas truck of festival co-sponsor Whole Foods, or got there before the veggie-pie folks had sold through their entire inventory. For dessert, there was more ice cream, of course. And cupcakes!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What it was, overall, was a fun local event, a late-summer festival that did feel very Oaklandish, mixing up $3 pupusas with $20 \"Street Food\" t-shirts. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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},
"baycurious": {
"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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},
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},
"californiareport": {
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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}
},
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"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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"order": 10
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
},
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"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": {
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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": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"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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"source": "kqed",
"order": 9
},
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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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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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"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.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"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. ",
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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. ",
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"order": 18
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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/",
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"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",
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"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/",
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