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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-cherries.jpg\" alt=\"cherries postcard\">\u003cbr>\n\u003cem>Black Tartarian Cherries: \"Copyright 1910 – Edward M. Mitchell, San Francisco\"\u003c/em>\u003c/p>\n\u003cp>In celebration of \u003cstrong>National Postcard Week\u003c/strong>, which spans the first week in May in the US and UK, be sure to send out a few notes to your favorite folks. An actual piece of personal mail, let alone hand-written thoughts for someone you know and love, is the closest thing to a hug you can share long-distance.\u003c/p>\n\u003cp>A trick I learned a long time ago from a consummate correspondent: Buy a stack of cards, stamp them in advance, and keep them in a pretty box in a visible place with a pen right there next to them. If you're trying to stay in touch with someone specific—your grandfather in the nursing home, your friend from college, your flame across the country—address the cards in advance and shuffle them up. Then, all it'll take are two minutes and three sentences to remind someone that they're important to you. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-potatoes.jpg\" alt=\"potatoes postcard\">\u003cbr>\n\u003cem>Michael Sowa's surreal \"Zum Kartoffellagerhaus.\"\u003c/em>\u003c/p>\n\u003cp>Yes, email is so convenient and links to weird news always provide a laugh. And, yes, Facebook offers a million ways to poke your friends. But for this one week, pickup a pen and send your thoughts on paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To help inspire you, I'm sharing a few food-related postcards from my own boxes. Some are waiting to be mailed out; others were sent to me from friends who know how much I like to cook and eat. Below you'll also find a few resources for tracking down interesting postcards, or, if you're feeling especially ambitious and creative, making your own.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-seafood.jpg\" alt=\"seafood postcard\">\u003cbr>\n\u003cem>A card from Hong Kong.\u003c/em>\u003c/p>\n\u003cp>One last quick note: On May 12, the postcard rate will go up to 27 cents. It's still, a bargain, though, for injecting a smile into someone's day, so go ahead and buy a couple books of the USPS's brand-new, colorful \u003ca href=\"http://shop.usps.com/webapp/wcs/stores/servlet/ProductDisplay?catalogId=10152&storeId=10001&categoryId=11828&productId=37051&langId=-1\">tropical fruit stamps\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-fishing.jpg\" alt=\"fishing postcard\">\u003cbr>\n\u003cem>This linen postcard, showing two boys and their very big catch, is from my own collection of vintage travel cards.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.postcard.org/\">San Francisco Bay Area Post Card Club\u003c/a>\u003cbr>\nLocal history buffs will want to browse these online exhibits of delightful historical postcards to learn about \u003ca href=\"http://www.postcard.org/gallery03-1.htm\">\"Goats in San Francisco\"\u003c/a> or modern-day restaurant \u003ca href=\"http://www.postcard.org/gallery04.htm\">\"freecards\"\u003c/a>. Visit SFBAPCC's website to learn about their monthly meetings at Fort Mason or read their latest newsletter. The April \u003ca href=\"http://www.postcard.org/sfbapcc2008-04-s.pdf%20\">aviation issue\u003c/a> (pdf) includes a linen postcard showing the elegant tables in the Skyway Wing Room of San Francisco International Airport, with its expansive view of the ramps and runways during the cutting-edge \"air age\" of the 1950s and 60s.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/estoniancafe.jpg\" alt=\"estoniancafe.jpg\">\u003cbr>\n\u003cem>Advertising for the Golden Gate International Exposition on Treasure Island in 1939. (From the postcard collection of \u003ca href=\"http://www.postcard.org/gallery02.htm\">Katheryn Ayres\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pomegranate Postcard Sale\u003c/strong>\u003cbr>\nOne of the foremost publishers of postcards and notecards is offering \u003ca href=\"http://pomegranate.stores.yahoo.net/100aspo.html\">a postcard blowout sale\u003c/a>. It's a mystery assortment of 100 cards—plenty to get you through the week and beyond.\u003c/p>\n\u003cp>\u003cstrong>MoMA Food Collection\u003c/strong>\u003cbr>\nVisit the online museum store of the Museum of Modern Art to purchase a box of \u003ca href=\"http://www.momastore.org/museum/moma/ProductDisplay_Food%20Postcard%20Box_10451_10001_37317_-1_11524_11631_null__\">postcards featuring food art\u003c/a> drawn from the paintings, drawings and prints in their collection. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-watermelon.jpg\" alt=\"watermelon postcard\">\u003cbr>\n\u003cem>A card from Singapore, one in a series of drawings from the Straits Settlements of the early 18th century.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Art Postcard\u003c/strong>\u003cbr>\nAlthough I'm emphasizing actual paper cards, I'd be remiss not to mention new ways of sending images with messages. This impressively extensive online \u003ca href=\"http://www.artpostcard.com/introduction.htm\">art postcard gallery\u003c/a> allows you to search by style of art, topic, artist's country, or keyword. Select an image, type your message, and your friend will receive your virtual postcard.\u003c/p>\n\u003cp>\u003cstrong>Handmade Postcards\u003c/strong>\u003cbr>\nFor the crafty among you, here are a few sites showing how to make your own gorgeous works of mail art. At the more involved end, see how leaves can be pressed into \u003ca href=\"http://hereandtherejapan.blogspot.com/2006/08/making-postcards.html\">still-wet pulp\u003c/a> to make elegant Japanese-style paper cards. On the much, much easier end, learn how to transform \u003ca href=\"http://www.photojojo.com/content/diy/postcards-from-your-photos/\">any photo\u003c/a> into a unique postcard in seconds. A wonderful way to reuse AND amuse is by appropriating food packaging, such as \u003ca href=\"http://jas.familyfun.go.com/arts-and-crafts?page=CraftDisplay&craftid=10471\">dried pasta boxes\u003c/a>, with their built-in, plastic-coated \"viewing frame,\" to make fun postcards. All you need are scissors, pen, and a postcard stamp. This last one would be an especially fun project with kids, but adults will enjoy these moments of creativity and connection, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-matcha.jpg\" alt=\"macha postcard\">\u003cbr>\n\u003cem>A cup of matcha on tatami mats. Japantown's gift shops have beautiful cards.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Deltiology\u003c/strong>\u003cbr>\nIf you'd like to brush up on postcard history, spend some time reading about \u003ca href=\"http://www.emotionscards.com/museum/historyofpostcards.htm\">deltiology\u003c/a>, considered the third most popular collectible hobby in the world after stamps and coins (baseball, limited to the US, counts lower). Since that first postage stamp in 1840, these little missives have helped document our shifts in technology, travel, communications, and social networks.\u003c/p>\n\u003cp>\u003cstrong>Coco-note\u003c/strong>\u003cbr>\nNo piece about food and mail would be complete without a mention of that classic tourist gift: a whole coconut mailed intact from Hawaii. \u003ca href=\"http://www.coco-notes.com/\">Coco-notes\u003c/a> and \u003ca href=\"http://www.fortunecoconuts.com/\">Fortune Coconuts\u003c/a> are the modern incarnations of what surely the US postal service regrets ever allowing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-creolemeat.jpg\" alt=\"creolemeat postcard\">\u003cbr>\n\u003cem>Cindy sent this from Argentina to let me know that she was eating fine.\u003c/em>\u003c/p>\n\n",
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"description": "Black Tartarian Cherries: "Copyright 1910 – Edward M. Mitchell, San Francisco" In celebration of National Postcard Week, which spans the first week in May in the US and UK, be sure to send out a few notes to your favorite folks. An actual piece of personal mail, let alone hand-written thoughts for someone you know",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-cherries.jpg\" alt=\"cherries postcard\">\u003cbr>\n\u003cem>Black Tartarian Cherries: \"Copyright 1910 – Edward M. Mitchell, San Francisco\"\u003c/em>\u003c/p>\n\u003cp>In celebration of \u003cstrong>National Postcard Week\u003c/strong>, which spans the first week in May in the US and UK, be sure to send out a few notes to your favorite folks. An actual piece of personal mail, let alone hand-written thoughts for someone you know and love, is the closest thing to a hug you can share long-distance.\u003c/p>\n\u003cp>A trick I learned a long time ago from a consummate correspondent: Buy a stack of cards, stamp them in advance, and keep them in a pretty box in a visible place with a pen right there next to them. If you're trying to stay in touch with someone specific—your grandfather in the nursing home, your friend from college, your flame across the country—address the cards in advance and shuffle them up. Then, all it'll take are two minutes and three sentences to remind someone that they're important to you. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-potatoes.jpg\" alt=\"potatoes postcard\">\u003cbr>\n\u003cem>Michael Sowa's surreal \"Zum Kartoffellagerhaus.\"\u003c/em>\u003c/p>\n\u003cp>Yes, email is so convenient and links to weird news always provide a laugh. And, yes, Facebook offers a million ways to poke your friends. But for this one week, pickup a pen and send your thoughts on paper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To help inspire you, I'm sharing a few food-related postcards from my own boxes. Some are waiting to be mailed out; others were sent to me from friends who know how much I like to cook and eat. Below you'll also find a few resources for tracking down interesting postcards, or, if you're feeling especially ambitious and creative, making your own.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-seafood.jpg\" alt=\"seafood postcard\">\u003cbr>\n\u003cem>A card from Hong Kong.\u003c/em>\u003c/p>\n\u003cp>One last quick note: On May 12, the postcard rate will go up to 27 cents. It's still, a bargain, though, for injecting a smile into someone's day, so go ahead and buy a couple books of the USPS's brand-new, colorful \u003ca href=\"http://shop.usps.com/webapp/wcs/stores/servlet/ProductDisplay?catalogId=10152&storeId=10001&categoryId=11828&productId=37051&langId=-1\">tropical fruit stamps\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-fishing.jpg\" alt=\"fishing postcard\">\u003cbr>\n\u003cem>This linen postcard, showing two boys and their very big catch, is from my own collection of vintage travel cards.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.postcard.org/\">San Francisco Bay Area Post Card Club\u003c/a>\u003cbr>\nLocal history buffs will want to browse these online exhibits of delightful historical postcards to learn about \u003ca href=\"http://www.postcard.org/gallery03-1.htm\">\"Goats in San Francisco\"\u003c/a> or modern-day restaurant \u003ca href=\"http://www.postcard.org/gallery04.htm\">\"freecards\"\u003c/a>. Visit SFBAPCC's website to learn about their monthly meetings at Fort Mason or read their latest newsletter. The April \u003ca href=\"http://www.postcard.org/sfbapcc2008-04-s.pdf%20\">aviation issue\u003c/a> (pdf) includes a linen postcard showing the elegant tables in the Skyway Wing Room of San Francisco International Airport, with its expansive view of the ramps and runways during the cutting-edge \"air age\" of the 1950s and 60s.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/estoniancafe.jpg\" alt=\"estoniancafe.jpg\">\u003cbr>\n\u003cem>Advertising for the Golden Gate International Exposition on Treasure Island in 1939. (From the postcard collection of \u003ca href=\"http://www.postcard.org/gallery02.htm\">Katheryn Ayres\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pomegranate Postcard Sale\u003c/strong>\u003cbr>\nOne of the foremost publishers of postcards and notecards is offering \u003ca href=\"http://pomegranate.stores.yahoo.net/100aspo.html\">a postcard blowout sale\u003c/a>. It's a mystery assortment of 100 cards—plenty to get you through the week and beyond.\u003c/p>\n\u003cp>\u003cstrong>MoMA Food Collection\u003c/strong>\u003cbr>\nVisit the online museum store of the Museum of Modern Art to purchase a box of \u003ca href=\"http://www.momastore.org/museum/moma/ProductDisplay_Food%20Postcard%20Box_10451_10001_37317_-1_11524_11631_null__\">postcards featuring food art\u003c/a> drawn from the paintings, drawings and prints in their collection. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-watermelon.jpg\" alt=\"watermelon postcard\">\u003cbr>\n\u003cem>A card from Singapore, one in a series of drawings from the Straits Settlements of the early 18th century.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Art Postcard\u003c/strong>\u003cbr>\nAlthough I'm emphasizing actual paper cards, I'd be remiss not to mention new ways of sending images with messages. This impressively extensive online \u003ca href=\"http://www.artpostcard.com/introduction.htm\">art postcard gallery\u003c/a> allows you to search by style of art, topic, artist's country, or keyword. Select an image, type your message, and your friend will receive your virtual postcard.\u003c/p>\n\u003cp>\u003cstrong>Handmade Postcards\u003c/strong>\u003cbr>\nFor the crafty among you, here are a few sites showing how to make your own gorgeous works of mail art. At the more involved end, see how leaves can be pressed into \u003ca href=\"http://hereandtherejapan.blogspot.com/2006/08/making-postcards.html\">still-wet pulp\u003c/a> to make elegant Japanese-style paper cards. On the much, much easier end, learn how to transform \u003ca href=\"http://www.photojojo.com/content/diy/postcards-from-your-photos/\">any photo\u003c/a> into a unique postcard in seconds. A wonderful way to reuse AND amuse is by appropriating food packaging, such as \u003ca href=\"http://jas.familyfun.go.com/arts-and-crafts?page=CraftDisplay&craftid=10471\">dried pasta boxes\u003c/a>, with their built-in, plastic-coated \"viewing frame,\" to make fun postcards. All you need are scissors, pen, and a postcard stamp. This last one would be an especially fun project with kids, but adults will enjoy these moments of creativity and connection, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-matcha.jpg\" alt=\"macha postcard\">\u003cbr>\n\u003cem>A cup of matcha on tatami mats. Japantown's gift shops have beautiful cards.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Deltiology\u003c/strong>\u003cbr>\nIf you'd like to brush up on postcard history, spend some time reading about \u003ca href=\"http://www.emotionscards.com/museum/historyofpostcards.htm\">deltiology\u003c/a>, considered the third most popular collectible hobby in the world after stamps and coins (baseball, limited to the US, counts lower). Since that first postage stamp in 1840, these little missives have helped document our shifts in technology, travel, communications, and social networks.\u003c/p>\n\u003cp>\u003cstrong>Coco-note\u003c/strong>\u003cbr>\nNo piece about food and mail would be complete without a mention of that classic tourist gift: a whole coconut mailed intact from Hawaii. \u003ca href=\"http://www.coco-notes.com/\">Coco-notes\u003c/a> and \u003ca href=\"http://www.fortunecoconuts.com/\">Fortune Coconuts\u003c/a> are the modern incarnations of what surely the US postal service regrets ever allowing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-creolemeat.jpg\" alt=\"creolemeat postcard\">\u003cbr>\n\u003cem>Cindy sent this from Argentina to let me know that she was eating fine.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Asian Culinary Events April & May 2008",
"title": "Asian Culinary Events April & May 2008",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/eastwesteats1.jpg\" alt=\"East West Eats\">\u003c/p>\n\u003cp>May is Asian Pacific American Heritage Month and the Asian American Journalists Association San Francisco Chapter is holding it's annual fundraiser, \u003ca href=\"http://www.aajasf.org/ewe/\">East West Eats\u003c/a>, An Evening with the Bay Area's best \u003ca href=\"http://aajasf.org/ewe/chefs.htm\">Asia American chefs\u003c/a>. Participating restaurants include Betelnut, Straits Restaurants, Butterfly, Junnoon, Namu, Poleng Lounge, Ponzu, Red Lantern, Three Seasons, Maharani and Hilton San Francisco. \u003c/p>\n\u003cp>The event is a great opportunity to enjoy dishes as well as wines, from some of the most exciting Bay Area Asian restaurants in a fabulous setting, the San Francisco Ferry Building. The event raises funds for student scholarships for rising young journalists.\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> East West Eats \u003cbr>\n\u003cstrong>Cost:\u003c/strong> Tickets are $100 until April 25th\u003cbr>\n\u003cstrong>When:\u003c/strong> Thursday May 8th, 2008, 7 pm\u003cbr>\n\u003cstrong>Where:\u003c/strong> San Francisco Ferry Building, upstairs\u003cbr>\n\u003cstrong>How:\u003c/strong> \u003ca href=\"http://www.aajasf.org/ewe/invite.htm\">Purchase tickets online\u003c/a> or send a check, along with contact information to:\u003cbr>\nATTN: Johnny Liu\u003cbr>\nAAJA San Francisco Bay Area Chapter\u003cbr>\n2062 Arapaho Place\u003cbr>\nFremont, CA 94539\u003cbr>\n\u003cstrong>Why:\u003c/strong> I look forward to this event, not only because it supports a good cause, but because it's not a mad crush like some fundraisers can be. It's well-organized and the food is really outstanding. This year I'm particularly excited to try the cuisine from Namu and Red Lantern. Last year, the dishes from recently opened contemporary Indian restaurant Junnoon were a big hit. \u003c/p>\n\u003cp>I'm also a big fan Tim Luym, a Chronicle Rising Star chef. Meals at Poleng Lounge are filled with tantalizing flavors and textures from across Asia including the Philippines, Vietnam, China and India. The small plate menu allows you to try and share more dishes like this one, Beer Braised Oxtail Dumplings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Beer Braised Oxtail Dumplings\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 pounds oxtails, cut into 2 inch pieces, fat trimmed\u003cbr>\nKosher Salt\u003cbr>\n5 teaspoons canola oil\u003cbr>\n1/2 cup Shaoxing Rice Wine or dry sherry\u003cbr>\n2 cups light beer\u003cbr>\n1/4 cup rice vinegar\u003cbr>\n1/3 cup soy sauce\u003cbr>\n2 teaspoons brown sugar\u003cbr>\n2 ea dried tangerine peel\u003cbr>\n1 stick cinnamon, 2 inches\u003cbr>\n2 star anise\u003cbr>\n2 cloves\u003cbr>\n2 carrots, peeled\u003cbr>\n5 lemongrass stalks, bruised\u003cbr>\n3 scallions cut into 3 inch sections\u003cbr>\n2 thumbs ginger, peeled (1 thumb sliced into thin matchsticks for garnish)\u003cbr>\n8 garlic cloves, crushed\u003cbr>\n2 Thai chili peppers, crushed\u003cbr>\n1 head napa cabbage, cut in half\u003cbr>\n10 dried shitake mushrooms, stemmed\u003c/p>\n\u003cp>Dumpling wrappers (potsticker or wonton work well)\u003cbr>\n2 Tablespoons cornstarch\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>Filling:\u003cbr>\n1 1/2 cup green onions, chopped (reserve 1/2 cup for garnish)\u003cbr>\n2 Tablespoons minced ginger\u003cbr>\n1/4 cup soy sauce\u003cbr>\n2 Tablespoons sesame oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Salt oxtails. Brown oxtails on all sides and set aside. Deglaze pan with beer. Place all ingredients except napa cabbage back in pot and add water to slightly cover the oxtails.\u003c/p>\n\u003cp>2. Braise for 3 hours or until oxtails are fork tender.\u003c/p>\n\u003cp>3. Add napa cabbage and cook for an additional 10 minutes.\u003c/p>\n\u003cp>4. Remove napa cabbage and oxtails. Strain and reserve broth and reduce by half.\u003c/p>\n\u003cp>5. Pick meat off bone and set aside. Roughly chop the napa cabbage and mushrooms.\u003c/p>\n\u003cp>6. Mix all filling ingredients with meat, cabbage, and mushrooms. Make a slurry from the cornstarch and water.\u003c/p>\n\u003cp>7. Fill wrappers with 1 1/2 T of dumpling filling, dip your finger in the slurry and and seal edges of the wrapper. \u003c/p>\n\u003cp>8. In a pot of boiling water, cook dumplings for 3 minutes. Transfer dumplings into a bowl and spoon over reserved liquid. Garnish with chopped scallions and sliced ginger.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/tasteofasia1.jpg\" alt=\"Taste of Asia\">\u003c/p>\n\u003cp>Another great Asian culinary event is \u003ca href=\"http://www.asianart.org/tasteofasia.htm\">Taste of Asia\u003c/a> at the Asian Art Museum. The Grand Tasting will feature food and beverages from Anzu, Asia de Cuba, Betelnut, Bong Su, Butterfly, Dosa, E&O Trading, Poleng Lounge, Red Lantern, Roy's, Straits, The Tonga Room, Yank Sing, and Yoshi's. \u003c/p>\n\u003cp>Culinary seminars the next day include Culinary Adventures Through Asia with Saveur editor James Oseland, and San Francisco: The Culinary Pioneers with Cecilia Chang, Patricia Unterman and Chuck Williams and a panel discussion on how new and emerging media on the web are changing the world of restaurants. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Taste of Asia\u003cbr>\n\u003cstrong>Cost:\u003c/strong> Tickets are $125 for the Grand Tasting and $25 for the Culinary Seminars\u003cbr>\n\u003cstrong>When:\u003c/strong> Grand Tasting Friday April 25th, 7pm Culinary Seminars Saturday April 26th 11am\u003cbr>\n\u003cstrong>Where:\u003c/strong> Asian Art Museum, 200 Larkin St, San Francisco\u003cbr>\n\u003cstrong>How:\u003c/strong> \u003ca href=\"http://www.museumtix.com/venue/venueinfo.asp?pvt=&tab=E&vid=638%20\">Purchase tickets online\u003c/a>\u003cbr>\nFor more information, call 415-581-3788\u003cbr>\n\u003cstrong>Why:\u003c/strong> This is the second year of this popular event and is a great excuse to head to hte museum. Throughout the gala, guests will have full access to the museum’s collection and world-class exhibitions. The experience will also be enhanced by performances including live music and dancing.\u003c/p>\n\n",
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"description": "May is Asian Pacific American Heritage Month and the Asian American Journalists Association San Francisco Chapter is holding it's annual fundraiser, East West Eats, An Evening with the Bay Area's best Asia American chefs. Participating restaurants include Betelnut, Straits Restaurants, Butterfly, Junnoon, Namu, Poleng Lounge, Ponzu, Red Lantern, Three Seasons, Maharani and Hilton San Francisco.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/eastwesteats1.jpg\" alt=\"East West Eats\">\u003c/p>\n\u003cp>May is Asian Pacific American Heritage Month and the Asian American Journalists Association San Francisco Chapter is holding it's annual fundraiser, \u003ca href=\"http://www.aajasf.org/ewe/\">East West Eats\u003c/a>, An Evening with the Bay Area's best \u003ca href=\"http://aajasf.org/ewe/chefs.htm\">Asia American chefs\u003c/a>. Participating restaurants include Betelnut, Straits Restaurants, Butterfly, Junnoon, Namu, Poleng Lounge, Ponzu, Red Lantern, Three Seasons, Maharani and Hilton San Francisco. \u003c/p>\n\u003cp>The event is a great opportunity to enjoy dishes as well as wines, from some of the most exciting Bay Area Asian restaurants in a fabulous setting, the San Francisco Ferry Building. The event raises funds for student scholarships for rising young journalists.\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> East West Eats \u003cbr>\n\u003cstrong>Cost:\u003c/strong> Tickets are $100 until April 25th\u003cbr>\n\u003cstrong>When:\u003c/strong> Thursday May 8th, 2008, 7 pm\u003cbr>\n\u003cstrong>Where:\u003c/strong> San Francisco Ferry Building, upstairs\u003cbr>\n\u003cstrong>How:\u003c/strong> \u003ca href=\"http://www.aajasf.org/ewe/invite.htm\">Purchase tickets online\u003c/a> or send a check, along with contact information to:\u003cbr>\nATTN: Johnny Liu\u003cbr>\nAAJA San Francisco Bay Area Chapter\u003cbr>\n2062 Arapaho Place\u003cbr>\nFremont, CA 94539\u003cbr>\n\u003cstrong>Why:\u003c/strong> I look forward to this event, not only because it supports a good cause, but because it's not a mad crush like some fundraisers can be. It's well-organized and the food is really outstanding. This year I'm particularly excited to try the cuisine from Namu and Red Lantern. Last year, the dishes from recently opened contemporary Indian restaurant Junnoon were a big hit. \u003c/p>\n\u003cp>I'm also a big fan Tim Luym, a Chronicle Rising Star chef. Meals at Poleng Lounge are filled with tantalizing flavors and textures from across Asia including the Philippines, Vietnam, China and India. The small plate menu allows you to try and share more dishes like this one, Beer Braised Oxtail Dumplings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beer Braised Oxtail Dumplings\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 pounds oxtails, cut into 2 inch pieces, fat trimmed\u003cbr>\nKosher Salt\u003cbr>\n5 teaspoons canola oil\u003cbr>\n1/2 cup Shaoxing Rice Wine or dry sherry\u003cbr>\n2 cups light beer\u003cbr>\n1/4 cup rice vinegar\u003cbr>\n1/3 cup soy sauce\u003cbr>\n2 teaspoons brown sugar\u003cbr>\n2 ea dried tangerine peel\u003cbr>\n1 stick cinnamon, 2 inches\u003cbr>\n2 star anise\u003cbr>\n2 cloves\u003cbr>\n2 carrots, peeled\u003cbr>\n5 lemongrass stalks, bruised\u003cbr>\n3 scallions cut into 3 inch sections\u003cbr>\n2 thumbs ginger, peeled (1 thumb sliced into thin matchsticks for garnish)\u003cbr>\n8 garlic cloves, crushed\u003cbr>\n2 Thai chili peppers, crushed\u003cbr>\n1 head napa cabbage, cut in half\u003cbr>\n10 dried shitake mushrooms, stemmed\u003c/p>\n\u003cp>Dumpling wrappers (potsticker or wonton work well)\u003cbr>\n2 Tablespoons cornstarch\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>Filling:\u003cbr>\n1 1/2 cup green onions, chopped (reserve 1/2 cup for garnish)\u003cbr>\n2 Tablespoons minced ginger\u003cbr>\n1/4 cup soy sauce\u003cbr>\n2 Tablespoons sesame oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Salt oxtails. Brown oxtails on all sides and set aside. Deglaze pan with beer. Place all ingredients except napa cabbage back in pot and add water to slightly cover the oxtails.\u003c/p>\n\u003cp>2. Braise for 3 hours or until oxtails are fork tender.\u003c/p>\n\u003cp>3. Add napa cabbage and cook for an additional 10 minutes.\u003c/p>\n\u003cp>4. Remove napa cabbage and oxtails. Strain and reserve broth and reduce by half.\u003c/p>\n\u003cp>5. Pick meat off bone and set aside. Roughly chop the napa cabbage and mushrooms.\u003c/p>\n\u003cp>6. Mix all filling ingredients with meat, cabbage, and mushrooms. Make a slurry from the cornstarch and water.\u003c/p>\n\u003cp>7. Fill wrappers with 1 1/2 T of dumpling filling, dip your finger in the slurry and and seal edges of the wrapper. \u003c/p>\n\u003cp>8. In a pot of boiling water, cook dumplings for 3 minutes. Transfer dumplings into a bowl and spoon over reserved liquid. Garnish with chopped scallions and sliced ginger.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/tasteofasia1.jpg\" alt=\"Taste of Asia\">\u003c/p>\n\u003cp>Another great Asian culinary event is \u003ca href=\"http://www.asianart.org/tasteofasia.htm\">Taste of Asia\u003c/a> at the Asian Art Museum. The Grand Tasting will feature food and beverages from Anzu, Asia de Cuba, Betelnut, Bong Su, Butterfly, Dosa, E&O Trading, Poleng Lounge, Red Lantern, Roy's, Straits, The Tonga Room, Yank Sing, and Yoshi's. \u003c/p>\n\u003cp>Culinary seminars the next day include Culinary Adventures Through Asia with Saveur editor James Oseland, and San Francisco: The Culinary Pioneers with Cecilia Chang, Patricia Unterman and Chuck Williams and a panel discussion on how new and emerging media on the web are changing the world of restaurants. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Taste of Asia\u003cbr>\n\u003cstrong>Cost:\u003c/strong> Tickets are $125 for the Grand Tasting and $25 for the Culinary Seminars\u003cbr>\n\u003cstrong>When:\u003c/strong> Grand Tasting Friday April 25th, 7pm Culinary Seminars Saturday April 26th 11am\u003cbr>\n\u003cstrong>Where:\u003c/strong> Asian Art Museum, 200 Larkin St, San Francisco\u003cbr>\n\u003cstrong>How:\u003c/strong> \u003ca href=\"http://www.museumtix.com/venue/venueinfo.asp?pvt=&tab=E&vid=638%20\">Purchase tickets online\u003c/a>\u003cbr>\nFor more information, call 415-581-3788\u003cbr>\n\u003cstrong>Why:\u003c/strong> This is the second year of this popular event and is a great excuse to head to hte museum. Throughout the gala, guests will have full access to the museum’s collection and world-class exhibitions. The experience will also be enhanced by performances including live music and dancing.\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/24/2008/04/dofl-banner.gif\" alt=\"Dining Out for Life\">\u003c/p>\n\u003cp>Last year I dined at \u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a> in support of \u003ca href=\"http://www.diningoutforlife.com/sanfrancisco\">Dining Out for Life\u003c/a>, a fundraiser for the \u003ca href=\"http://stopaids.org/\">STOP AIDS Project\u003c/a> and it was a blast. There were lots of people I knew in the restaurant and the atmosphere was festive and fun. This year is the 7th year in the row for this event where restaurants donate 25% of their sales for the day to HIV prevention efforts of the STOP AIDS Project. The event takes place on \u003cstrong>April 24th, 2008\u003c/strong> at restaurants all over town. \u003c/p>\n\u003cp>One of the things I love about this fundraiser is there are lots of ways to get involved. You can eat out at a high end restaurant like \u003ca href=\"http://www.masasrestaurant.com/\">Masa's\u003c/a> or \u003ca href=\"http://www.sfrubicon.com/\">Rubicon\u003c/a> or somewhere more casual like \u003ca href=\"http://www.amicis.com/\">Amici's\u003c/a> or \u003ca href=\"http://www.pastapomodoro.com/index2.html/\">Pomodoro\u003c/a>. You can check out all the \u003ca href=\"http://www.diningoutforlife.com/sanfrancisco/participating\">participating restaurants\u003c/a> online. You can also reserve online for many of the restaurants at \u003ca href=\"http://www.opentable.com/promo.aspx?m=4&ref=374&pid=74\">OpenTable\u003c/a>. You can also get involved by being an Ambassador. \u003c/p>\n\u003cp>\u003cstrong>Dining Out for Life\u003c/strong> recruits over 100 volunteers to act as 'Ambassadors' to each of the participating restaurants. These Ambassadors act as liaisons between the STOP AIDS Project and their respective restaurants. Ambassadors can also promote their respective restaurants between now and the night of the event, inviting friends, family and co-workers to dine at their restaurant on \u003cstrong>April 24th, 2008\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"https://www.kintera.org/faf/volunteerRegNew/volunteerSelection.asp?ievent=258444&lis=1&kntae258444=5C803FFB64B94C61BC92313CD4F37837&tr=y&trid=176914130&auid=3461460\"> Find out which restaurants need Ambassadors and sign up\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"description": "Last year I dined at Acme Chophouse in support of Dining Out for Life, a fundraiser for the STOP AIDS Project and it was a blast. There were lots of people I knew in the restaurant and the atmosphere was festive and fun. This year is the 7th year in the row for this event",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/dofl-banner.gif\" alt=\"Dining Out for Life\">\u003c/p>\n\u003cp>Last year I dined at \u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a> in support of \u003ca href=\"http://www.diningoutforlife.com/sanfrancisco\">Dining Out for Life\u003c/a>, a fundraiser for the \u003ca href=\"http://stopaids.org/\">STOP AIDS Project\u003c/a> and it was a blast. There were lots of people I knew in the restaurant and the atmosphere was festive and fun. This year is the 7th year in the row for this event where restaurants donate 25% of their sales for the day to HIV prevention efforts of the STOP AIDS Project. The event takes place on \u003cstrong>April 24th, 2008\u003c/strong> at restaurants all over town. \u003c/p>\n\u003cp>One of the things I love about this fundraiser is there are lots of ways to get involved. You can eat out at a high end restaurant like \u003ca href=\"http://www.masasrestaurant.com/\">Masa's\u003c/a> or \u003ca href=\"http://www.sfrubicon.com/\">Rubicon\u003c/a> or somewhere more casual like \u003ca href=\"http://www.amicis.com/\">Amici's\u003c/a> or \u003ca href=\"http://www.pastapomodoro.com/index2.html/\">Pomodoro\u003c/a>. You can check out all the \u003ca href=\"http://www.diningoutforlife.com/sanfrancisco/participating\">participating restaurants\u003c/a> online. You can also reserve online for many of the restaurants at \u003ca href=\"http://www.opentable.com/promo.aspx?m=4&ref=374&pid=74\">OpenTable\u003c/a>. You can also get involved by being an Ambassador. \u003c/p>\n\u003cp>\u003cstrong>Dining Out for Life\u003c/strong> recruits over 100 volunteers to act as 'Ambassadors' to each of the participating restaurants. These Ambassadors act as liaisons between the STOP AIDS Project and their respective restaurants. Ambassadors can also promote their respective restaurants between now and the night of the event, inviting friends, family and co-workers to dine at their restaurant on \u003cstrong>April 24th, 2008\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"https://www.kintera.org/faf/volunteerRegNew/volunteerSelection.asp?ievent=258444&lis=1&kntae258444=5C803FFB64B94C61BC92313CD4F37837&tr=y&trid=176914130&auid=3461460\"> Find out which restaurants need Ambassadors and sign up\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R_q9zfRJhFI/AAAAAAAAANA/ETRRFbZXB70/s1600-h/Roy%2BYamaguchi%2B-%2Bflame.jpg\">\u003cimg src=\"http://bp2.blogger.com/_GNnXiTCLb6s/R_q9zfRJhFI/AAAAAAAAANA/ETRRFbZXB70/s320/Roy+Yamaguchi+-+flame.jpg\" height=\"205\" width=\"320\">\u003c/a>\u003cbr>\nA chilly Spring has me longing for a tropical vacation. One way to get a little taste of the islands in our own backyard is to dine at \u003ca href=\"http://www.roysrestaurant.com/\">Roy's\u003c/a>. Chef Roy Yamaguchi is one of the most influential and well-respected Hawaiian chefs. His style of fusion cuisine combines Asian, French and Hawaiian ingredients and techniques. He is Hawaii's first James Beard award-winner and this year his restaurants are celebrating their 20th year with special dinners.\u003c/p>\n\u003cp>Tomorrow's 20th anniversary dinner takes place at the San Francisco Roy's, with Roy at the helm. Local and Hawaiian ingredients will be featured with a particular emphasis on sustainable seafood and a portion of proceeds will go to \u003cstrong>\u003ca href=\"http://www.foodandwine.com/promo/growforgood/\">Grow for Good\u003c/a>\u003c/strong>, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture.\u003c/p>\n\u003cp>\u003cstrong>amuse buche\u003c/strong>\u003cbr>\nShiro-Shoyu Marinated Kona Kampachi \"Nigiri\"--sustainable princess conch, tri-color tobiko & Kumamoto oysters--Perrier Jouet Grand Brut\u003c/p>\n\u003cp>\u003cstrong>first course\u003c/strong>\u003cbr>\nKona Lobster Ceviche--California avocado and halibut turtle shell, --organic watermelon radish, Cara Cara oranges\u003cbr>\nJacob's Creek Riesling\u003c/p>\n\u003cp>\u003cstrong>second course\u003c/strong>\u003cbr>\nOrganic Sausalito Springs Watercress & Red Kaiware Sprout Salad goat cheese, Sparrow Lane Napa walnut vinaigrette --Brancott Sauvignon Blanc\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>third course\u003c/strong>\u003cbr>\nJapanese Wagyu Topped Niman Ranch Top Sirloin--Delta asparagus, red Irish potatoes, Sebastopol mushrooms\u003cbr>\nJacob's Creek Reserve Shiraz\u003c/p>\n\u003cp>\u003cstrong>fourth course\u003c/strong>\u003cbr>\nHawaiian Vanilla & Rum Infused \"Baba\"--Berkeley Farms sweet cream--Sandeman\u003cbr>\nTawny 20 Year Port\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Roy's 20th Anniversary Dinner\u003cbr>\n\u003cstrong>Cost:\u003c/strong> Tickets are $100 (excludes tax & gratuity)\u003cbr>\n\u003cstrong>When:\u003c/strong> Thursday April 10th, Seating from 5:00 to 9:30 pm\u003cbr>\n\u003cstrong>Where:\u003c/strong> Roy's is located at 575 Mission Street in San Francisco\u003cbr>\n\u003cstrong>More:\u003c/strong> The evening will also include performance by Hawaiian dancers and \u003ca href=\"http://www.patricklandeza.com/j3/servlet/HomePage\">Patrick Landeza\u003c/a>\u003cbr>\n\u003cstrong>How:\u003c/strong> To make your reservation for this special event, please call 415.777.0277\u003c/p>\n\u003cp>\u003ca href=\"http://bp1.blogger.com/_GNnXiTCLb6s/R_q8pPRJhCI/AAAAAAAAAMo/sK9SQEQ9Fc8/s1600-h/cocobella2.gif\">\u003cimg src=\"http://bp1.blogger.com/_GNnXiTCLb6s/R_q8pPRJhCI/AAAAAAAAAMo/sK9SQEQ9Fc8/s320/cocobella2.gif\" id=\"BLOGGER_PHOTO_ID_5186665337529664546\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Another sweet event, literally, is a pairing of wine and chocolate at local chocolate shop, Cocoa Bella.\u003c/p>\n\u003cp>Head over to \u003ca href=\"http://cocoabella.com/\"> Cocoa Bella\u003c/a> Chocolates on Union Street for the first Wine and Chocolate Soire. They'll be offering a six-piece tasting of favorite American and European chocolates paired with a 3-glass selection of sparkling and dessert wines. The staff will be on hand to discuss how to match up your favorite bonbons with port, Madeira, and other after-dinner drinks. Each attendee will go home with a 2-piece box of complimentary chocolates chosen from the evening's special selection.\u003c/p>\n\u003cp>Space is limited, so make your reservations now. Reserved tickets can be paid for at the door. Some additional tickets may be available on the night of the event, but advance reservations are encouraged to ensure your space at this entertaining and informative event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Wine & Chocolate Soiree\u003cbr>\n\u003cstrong>Cost:\u003c/strong> $40 per person\u003cbr>\n\u003cstrong>When:\u003c/strong> Thursday, April 10, 2008, 7 PM - 9 PM\u003cbr>\n\u003cstrong>Where:\u003c/strong> Cocoa Bella Chocolates, 2102 Union St at Webster, San Francisco\u003cbr>\n\u003cstrong>More:\u003c/strong> Includes 6-piece chocolate tasting, 3 glasses of selected wines, and complimentary 2-piece chocolate box\u003cbr>\n\u003cstrong>How:\u003c/strong> For reservations, call (415) 931-6213 or email \u003ca href=\"mailto:cocoabellachocolates@yahoo.com\">cocoabellachocolates@yahoo.com\u003c/a>\u003cbr>\nAdditional tickets may be available at the door\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R_q9zfRJhFI/AAAAAAAAANA/ETRRFbZXB70/s1600-h/Roy%2BYamaguchi%2B-%2Bflame.jpg\">\u003cimg src=\"http://bp2.blogger.com/_GNnXiTCLb6s/R_q9zfRJhFI/AAAAAAAAANA/ETRRFbZXB70/s320/Roy+Yamaguchi+-+flame.jpg\" height=\"205\" width=\"320\">\u003c/a>\u003cbr>\nA chilly Spring has me longing for a tropical vacation. One way to get a little taste of the islands in our own backyard is to dine at \u003ca href=\"http://www.roysrestaurant.com/\">Roy's\u003c/a>. Chef Roy Yamaguchi is one of the most influential and well-respected Hawaiian chefs. His style of fusion cuisine combines Asian, French and Hawaiian ingredients and techniques. He is Hawaii's first James Beard award-winner and this year his restaurants are celebrating their 20th year with special dinners.\u003c/p>\n\u003cp>Tomorrow's 20th anniversary dinner takes place at the San Francisco Roy's, with Roy at the helm. Local and Hawaiian ingredients will be featured with a particular emphasis on sustainable seafood and a portion of proceeds will go to \u003cstrong>\u003ca href=\"http://www.foodandwine.com/promo/growforgood/\">Grow for Good\u003c/a>\u003c/strong>, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture.\u003c/p>\n\u003cp>\u003cstrong>amuse buche\u003c/strong>\u003cbr>\nShiro-Shoyu Marinated Kona Kampachi \"Nigiri\"--sustainable princess conch, tri-color tobiko & Kumamoto oysters--Perrier Jouet Grand Brut\u003c/p>\n\u003cp>\u003cstrong>first course\u003c/strong>\u003cbr>\nKona Lobster Ceviche--California avocado and halibut turtle shell, --organic watermelon radish, Cara Cara oranges\u003cbr>\nJacob's Creek Riesling\u003c/p>\n\u003cp>\u003cstrong>second course\u003c/strong>\u003cbr>\nOrganic Sausalito Springs Watercress & Red Kaiware Sprout Salad goat cheese, Sparrow Lane Napa walnut vinaigrette --Brancott Sauvignon Blanc\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>third course\u003c/strong>\u003cbr>\nJapanese Wagyu Topped Niman Ranch Top Sirloin--Delta asparagus, red Irish potatoes, Sebastopol mushrooms\u003cbr>\nJacob's Creek Reserve Shiraz\u003c/p>\n\u003cp>\u003cstrong>fourth course\u003c/strong>\u003cbr>\nHawaiian Vanilla & Rum Infused \"Baba\"--Berkeley Farms sweet cream--Sandeman\u003cbr>\nTawny 20 Year Port\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Roy's 20th Anniversary Dinner\u003cbr>\n\u003cstrong>Cost:\u003c/strong> Tickets are $100 (excludes tax & gratuity)\u003cbr>\n\u003cstrong>When:\u003c/strong> Thursday April 10th, Seating from 5:00 to 9:30 pm\u003cbr>\n\u003cstrong>Where:\u003c/strong> Roy's is located at 575 Mission Street in San Francisco\u003cbr>\n\u003cstrong>More:\u003c/strong> The evening will also include performance by Hawaiian dancers and \u003ca href=\"http://www.patricklandeza.com/j3/servlet/HomePage\">Patrick Landeza\u003c/a>\u003cbr>\n\u003cstrong>How:\u003c/strong> To make your reservation for this special event, please call 415.777.0277\u003c/p>\n\u003cp>\u003ca href=\"http://bp1.blogger.com/_GNnXiTCLb6s/R_q8pPRJhCI/AAAAAAAAAMo/sK9SQEQ9Fc8/s1600-h/cocobella2.gif\">\u003cimg src=\"http://bp1.blogger.com/_GNnXiTCLb6s/R_q8pPRJhCI/AAAAAAAAAMo/sK9SQEQ9Fc8/s320/cocobella2.gif\" id=\"BLOGGER_PHOTO_ID_5186665337529664546\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Another sweet event, literally, is a pairing of wine and chocolate at local chocolate shop, Cocoa Bella.\u003c/p>\n\u003cp>Head over to \u003ca href=\"http://cocoabella.com/\"> Cocoa Bella\u003c/a> Chocolates on Union Street for the first Wine and Chocolate Soire. They'll be offering a six-piece tasting of favorite American and European chocolates paired with a 3-glass selection of sparkling and dessert wines. The staff will be on hand to discuss how to match up your favorite bonbons with port, Madeira, and other after-dinner drinks. Each attendee will go home with a 2-piece box of complimentary chocolates chosen from the evening's special selection.\u003c/p>\n\u003cp>Space is limited, so make your reservations now. Reserved tickets can be paid for at the door. Some additional tickets may be available on the night of the event, but advance reservations are encouraged to ensure your space at this entertaining and informative event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Wine & Chocolate Soiree\u003cbr>\n\u003cstrong>Cost:\u003c/strong> $40 per person\u003cbr>\n\u003cstrong>When:\u003c/strong> Thursday, April 10, 2008, 7 PM - 9 PM\u003cbr>\n\u003cstrong>Where:\u003c/strong> Cocoa Bella Chocolates, 2102 Union St at Webster, San Francisco\u003cbr>\n\u003cstrong>More:\u003c/strong> Includes 6-piece chocolate tasting, 3 glasses of selected wines, and complimentary 2-piece chocolate box\u003cbr>\n\u003cstrong>How:\u003c/strong> For reservations, call (415) 931-6213 or email \u003ca href=\"mailto:cocoabellachocolates@yahoo.com\">cocoabellachocolates@yahoo.com\u003c/a>\u003cbr>\nAdditional tickets may be available at the door\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Toasts, Tastes & Tapas",
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"content": "\u003cp>There are so many great food events going on in the next few weeks, it's hard to choose. Here are three that particularly caught my eye and whet my appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s1600-h/wineenthusiast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s320/wineenthusiast.jpg\" id=\"BLOGGER_PHOTO_ID_5179479152795628786\" border=\"0\">\u003c/a>\u003cbr>\nNext Thursday March 27th, 2008 is the \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/tott_SF.asp?uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">Wine Enthusiast Toast of the Town\u003c/a>\u003c/strong>. Attending will be 70 domestic and international wine producers including Trinchero, Mumm Napa, Champagne Piper-Heidsiek, Rodney Strong Vineyards and J. Lohr Vineyards. A complete list of invited wine vendors is available \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/invited_SFvendors.asp?&uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">here\u003c/a>\u003c/strong>. The event will be held at the War Memorial Opera House.\u003c/p>\n\u003cp>I spoke to one of the organizers and got a sneak peek at just a few of the dishes that participating restaurants will be serving.\u003c/p>\n\u003cp>Bar Tartine\u003cbr>\nBlood Orange-cured Sardines with Asparagus & Soft-boiled Egg Vinaigrette\u003c/p>\n\u003cp>Bistro Jeanty\u003cbr>\nCrème de Tomate en Croûte - Tomato Soup in Puff Pastry\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Café Gibraltar\u003cbr>\n• Moroccan Lamb & Beef Tagine – Savory Mélange of Beef and Lamb Shoulder, with Seasonal Vegetables, Chickpeas and Fingerling Potatoes in a Savory Date-mild Chile-Harissa Glaze\u003c/p>\n\u003cp>• Algerian Vegetable Couscous – Seasonal Vegetables, Chickpeas and Currants in a Roasted Sweet Pepper-Saffron broth, Served Atop House-Rolled Couscous\u003c/p>\n\u003cp>Campton Place\u003cbr>\nSpot Prawn Sashimi on Watermelon Carpaccio Chutnied Mango Chili Fizz with Apple & Wild Rocket Gazpacho Air\u003c/p>\n\u003cp>Étoile at Domaine Chandon\u003cbr>\nBraised Veal Cheek, Morel Mushrooms, English Pea Purée and Preserved Meyer Lemon\u003c/p>\n\u003cp>Go Fish Restaurant\u003cbr>\nScallop and Shrimp Ceviche\u003c/p>\n\u003cp>PlumpJack Cafe\u003cbr>\nRamp Panna Cotta with Langoustine and Pickled Cloud\u003c/p>\n\u003cp>Poleng Lounge\u003cbr>\nWalu Kinilaw – Hawaiian Butterfish, Toybox Tomatoes, Shallots, Cilantro, Coconut Milk, hand-harvested Philippine Sea Salt\u003c/p>\n\u003cp>Postrio\u003cbr>\nTuna en Ponzu Gelée with Wasabi Tobiko, Lemon and Shiso\u003c/p>\n\u003cp>Pres a Vi\u003cbr>\nHamachi Two Ways –\u003cbr>\n• Teradito with Anju Pepper Aioli, Siracha, Blood Orange Oil and Micro Cilantro\u003cbr>\n• Poke with Inamona, Soy, Lemon Zest and Wasabi Tobiko\u003c/p>\n\u003cp>Rivoli Restaurant\u003cbr>\nRivoli Smoked Beef on a Cheddar Biscuit with Horseradish Cream and Pickled Onion Relish\u003c/p>\n\u003cp>The Grand Tasting is from 7-10 pm and \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/E/results.asp?Ep=Ntt/san+francisco+2008//N/0//Nty/1//Ntx/mode%2Bmatchallpartial//Ntk/Product&uid=D4CBBC29-313F-41B6-B095-739457DCB89F&Ns=Sale%20Price\">tickets\u003c/a>\u003c/strong> are $95. A silent auction at the event will benefit America's Second Harvest The Nation's Food Bank.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s1600-h/tasteofthenation.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s320/tasteofthenation.jpg\" id=\"BLOGGER_PHOTO_ID_5179481742660908306\" border=\"0\">\u003c/a>\u003cbr>\n\u003cstrong>\u003ca href=\"http://taste.strength.org/site/Clubs?club_id=1071&pg=main\">Share our Strength's Taste of the Nation\u003c/a>\u003c/strong> is also a benefit for America's Second Harvest with a focus on ending childhood hunger. It will be held April 6th, 2008 at \u003cstrong>\u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>From 6:30-7:30pm you'll enjoy appetizers from top local restaurants before a sit-down dinner prepared by the Next Iron Chef contenders and wine pairings from top sommeliers and live and silent auctions. The chefs for the dinner will be:\u003c/p>\n\u003cp>Michael Symon of Cleveland's \u003cstrong>Lola\u003c/strong> and \u003cstrong>Lolita\u003c/strong>\u003c/p>\n\u003cp>Traci Des Jardins of \u003cstrong>Acme Chophouse\u003c/strong>, \u003cstrong> Jardiniere\u003c/strong> and \u003cstrong> Mijita\u003c/strong>\u003c/p>\n\u003cp>Chris Cosentino of \u003cstrong>Incanto\u003c/strong>\u003c/p>\n\u003cp>Gavin Kaysen of NYC's \u003cstrong>Café Boulud\u003c/strong>\u003c/p>\n\u003cp>Elizabeth Falkner of \u003cstrong>Citizen Cake\u003c/strong> and \u003cstrong>Orson\u003c/strong> (dessert)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_buytickets\">Tickets\u003c/a>\u003c/strong> are $250 and 100% of your ticket purchase goes directly to \u003cstrong>\u003ca href=\"http://www.strength.org/\">Share Our Strength\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s1600-h/2008_flowerShow_west.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s320/2008_flowerShow_west.jpg\" id=\"BLOGGER_PHOTO_ID_5179481287394374914\" border=\"0\">\u003c/a>\u003cbr>\nIf you are still waiting for your economic stimulus check, here's a bargain opportunity to enjoy a taste of Spain.\u003c/p>\n\u003cp>Tonight, March 19th, 2008, at 6 pm Gerald Hirigoyen of Bocadillos and Piperade will create Basque-inspired small plates at Macy's Union Square as part of \u003cstrong>\u003ca href=\"http://www.macys.com/store/event/index.ognc?action=search&storeId=212\">A Mosaic of Spain\u003c/a>\u003c/strong>, Macy's Annual Flower Show. Jon Bonne, wine editor at the SF Chronicle and Andy Booth, owner of the Spanish Table will be on hand to discuss wine pairings.\u003c/p>\n\u003cp>In addition to food and wine samples, you'll receive a 60-day subscrition to Zagat.com and VIP card from City Dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tickets are $10 and benefit the Espanola de California.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There are so many great food events going on in the next few weeks, it's hard to choose. Here are three that particularly caught my eye and whet my appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s1600-h/wineenthusiast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s320/wineenthusiast.jpg\" id=\"BLOGGER_PHOTO_ID_5179479152795628786\" border=\"0\">\u003c/a>\u003cbr>\nNext Thursday March 27th, 2008 is the \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/tott_SF.asp?uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">Wine Enthusiast Toast of the Town\u003c/a>\u003c/strong>. Attending will be 70 domestic and international wine producers including Trinchero, Mumm Napa, Champagne Piper-Heidsiek, Rodney Strong Vineyards and J. Lohr Vineyards. A complete list of invited wine vendors is available \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/invited_SFvendors.asp?&uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">here\u003c/a>\u003c/strong>. The event will be held at the War Memorial Opera House.\u003c/p>\n\u003cp>I spoke to one of the organizers and got a sneak peek at just a few of the dishes that participating restaurants will be serving.\u003c/p>\n\u003cp>Bar Tartine\u003cbr>\nBlood Orange-cured Sardines with Asparagus & Soft-boiled Egg Vinaigrette\u003c/p>\n\u003cp>Bistro Jeanty\u003cbr>\nCrème de Tomate en Croûte - Tomato Soup in Puff Pastry\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Café Gibraltar\u003cbr>\n• Moroccan Lamb & Beef Tagine – Savory Mélange of Beef and Lamb Shoulder, with Seasonal Vegetables, Chickpeas and Fingerling Potatoes in a Savory Date-mild Chile-Harissa Glaze\u003c/p>\n\u003cp>• Algerian Vegetable Couscous – Seasonal Vegetables, Chickpeas and Currants in a Roasted Sweet Pepper-Saffron broth, Served Atop House-Rolled Couscous\u003c/p>\n\u003cp>Campton Place\u003cbr>\nSpot Prawn Sashimi on Watermelon Carpaccio Chutnied Mango Chili Fizz with Apple & Wild Rocket Gazpacho Air\u003c/p>\n\u003cp>Étoile at Domaine Chandon\u003cbr>\nBraised Veal Cheek, Morel Mushrooms, English Pea Purée and Preserved Meyer Lemon\u003c/p>\n\u003cp>Go Fish Restaurant\u003cbr>\nScallop and Shrimp Ceviche\u003c/p>\n\u003cp>PlumpJack Cafe\u003cbr>\nRamp Panna Cotta with Langoustine and Pickled Cloud\u003c/p>\n\u003cp>Poleng Lounge\u003cbr>\nWalu Kinilaw – Hawaiian Butterfish, Toybox Tomatoes, Shallots, Cilantro, Coconut Milk, hand-harvested Philippine Sea Salt\u003c/p>\n\u003cp>Postrio\u003cbr>\nTuna en Ponzu Gelée with Wasabi Tobiko, Lemon and Shiso\u003c/p>\n\u003cp>Pres a Vi\u003cbr>\nHamachi Two Ways –\u003cbr>\n• Teradito with Anju Pepper Aioli, Siracha, Blood Orange Oil and Micro Cilantro\u003cbr>\n• Poke with Inamona, Soy, Lemon Zest and Wasabi Tobiko\u003c/p>\n\u003cp>Rivoli Restaurant\u003cbr>\nRivoli Smoked Beef on a Cheddar Biscuit with Horseradish Cream and Pickled Onion Relish\u003c/p>\n\u003cp>The Grand Tasting is from 7-10 pm and \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/E/results.asp?Ep=Ntt/san+francisco+2008//N/0//Nty/1//Ntx/mode%2Bmatchallpartial//Ntk/Product&uid=D4CBBC29-313F-41B6-B095-739457DCB89F&Ns=Sale%20Price\">tickets\u003c/a>\u003c/strong> are $95. A silent auction at the event will benefit America's Second Harvest The Nation's Food Bank.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s1600-h/tasteofthenation.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s320/tasteofthenation.jpg\" id=\"BLOGGER_PHOTO_ID_5179481742660908306\" border=\"0\">\u003c/a>\u003cbr>\n\u003cstrong>\u003ca href=\"http://taste.strength.org/site/Clubs?club_id=1071&pg=main\">Share our Strength's Taste of the Nation\u003c/a>\u003c/strong> is also a benefit for America's Second Harvest with a focus on ending childhood hunger. It will be held April 6th, 2008 at \u003cstrong>\u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>From 6:30-7:30pm you'll enjoy appetizers from top local restaurants before a sit-down dinner prepared by the Next Iron Chef contenders and wine pairings from top sommeliers and live and silent auctions. The chefs for the dinner will be:\u003c/p>\n\u003cp>Michael Symon of Cleveland's \u003cstrong>Lola\u003c/strong> and \u003cstrong>Lolita\u003c/strong>\u003c/p>\n\u003cp>Traci Des Jardins of \u003cstrong>Acme Chophouse\u003c/strong>, \u003cstrong> Jardiniere\u003c/strong> and \u003cstrong> Mijita\u003c/strong>\u003c/p>\n\u003cp>Chris Cosentino of \u003cstrong>Incanto\u003c/strong>\u003c/p>\n\u003cp>Gavin Kaysen of NYC's \u003cstrong>Café Boulud\u003c/strong>\u003c/p>\n\u003cp>Elizabeth Falkner of \u003cstrong>Citizen Cake\u003c/strong> and \u003cstrong>Orson\u003c/strong> (dessert)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_buytickets\">Tickets\u003c/a>\u003c/strong> are $250 and 100% of your ticket purchase goes directly to \u003cstrong>\u003ca href=\"http://www.strength.org/\">Share Our Strength\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s1600-h/2008_flowerShow_west.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s320/2008_flowerShow_west.jpg\" id=\"BLOGGER_PHOTO_ID_5179481287394374914\" border=\"0\">\u003c/a>\u003cbr>\nIf you are still waiting for your economic stimulus check, here's a bargain opportunity to enjoy a taste of Spain.\u003c/p>\n\u003cp>Tonight, March 19th, 2008, at 6 pm Gerald Hirigoyen of Bocadillos and Piperade will create Basque-inspired small plates at Macy's Union Square as part of \u003cstrong>\u003ca href=\"http://www.macys.com/store/event/index.ognc?action=search&storeId=212\">A Mosaic of Spain\u003c/a>\u003c/strong>, Macy's Annual Flower Show. Jon Bonne, wine editor at the SF Chronicle and Andy Booth, owner of the Spanish Table will be on hand to discuss wine pairings.\u003c/p>\n\u003cp>In addition to food and wine samples, you'll receive a 60-day subscrition to Zagat.com and VIP card from City Dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tickets are $10 and benefit the Espanola de California.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2224034284/\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R7p_KZTZaJI/AAAAAAAAABs/E-2mxaz5-H4/s320/organicbrusselssprouts.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Next week, the Center for Urban Education and Sustainable Agriculture (\u003ca href=\"http://cuesa.org/\">CUESA\u003c/a>) will be hosting a discussion called \"\u003ca href=\"http://cuesa.org/events/calendar/#feb28\">Agriculture in a Warmer World\u003c/a>.\" The discussion will include presentations from two different researchers and will focus on how climate change will impact food supply, food distribution, and food security.\u003c/p>\n\u003cp>Dr. W. Michael Hanemann is Director of the California Climate Change Center at UC Berkeley, and Dr. David Lobell is a Senior Research Scholar at Stanford's Program on Food Security and the Environment.\u003c/p>\n\u003cp>We're already seeing changes in our food supply due to global warming. Just this past weekend, \u003cstrong>\u003ca href=\"http://www.nytimes.com/2008/02/16/technology/16online.html\">an international conference was held in Barcelona to talk about the effects of climate change on the wine industry\u003c/a>\u003c/strong>. And in August, a top UN official \u003cstrong>\u003ca href=\"http://www.nytimes.com/2007/08/08/world/asia/08floods.html\">warned that climate change could have devastating effects on food production in India\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>CUESA's last informational panel was on food safety, and covered topics ranging from genetic engineering, food recalls, and the leafy green industry in California.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Agriculture in a Warmer World\" is part one of a two-part series. The second, to be held in about a month, is called \"Climate Friendly Eating\" and will focus on how our personal food choices affect the climate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When: Thursday, February 28\u003cbr>\nWhere: Port Commission Hearing Room, Ferry Building\u003cbr>\nTime: Reception at 6:30, Program at 7:00 pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2224034284/\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R7p_KZTZaJI/AAAAAAAAABs/E-2mxaz5-H4/s320/organicbrusselssprouts.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Next week, the Center for Urban Education and Sustainable Agriculture (\u003ca href=\"http://cuesa.org/\">CUESA\u003c/a>) will be hosting a discussion called \"\u003ca href=\"http://cuesa.org/events/calendar/#feb28\">Agriculture in a Warmer World\u003c/a>.\" The discussion will include presentations from two different researchers and will focus on how climate change will impact food supply, food distribution, and food security.\u003c/p>\n\u003cp>Dr. W. Michael Hanemann is Director of the California Climate Change Center at UC Berkeley, and Dr. David Lobell is a Senior Research Scholar at Stanford's Program on Food Security and the Environment.\u003c/p>\n\u003cp>We're already seeing changes in our food supply due to global warming. Just this past weekend, \u003cstrong>\u003ca href=\"http://www.nytimes.com/2008/02/16/technology/16online.html\">an international conference was held in Barcelona to talk about the effects of climate change on the wine industry\u003c/a>\u003c/strong>. And in August, a top UN official \u003cstrong>\u003ca href=\"http://www.nytimes.com/2007/08/08/world/asia/08floods.html\">warned that climate change could have devastating effects on food production in India\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>CUESA's last informational panel was on food safety, and covered topics ranging from genetic engineering, food recalls, and the leafy green industry in California.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Grace Cathedral, The Forum Podcasts",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1511695992/in/set-72157602314001795/\">\u003cimg src=\"http://bp0.blogger.com/_3CJ3D3a-cUA/R561NFa0lRI/AAAAAAAAABc/Cx4AyKcYR5s/s320/janegoodall.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Grace Cathedral is the eponymous \"cathedral on a hill\" in San Francisco. It's located on Nob Hill, and many of us have been there to see the beautiful \u003cstrong>\u003ca href=\"http://www.gracecathedral.org/enrichment/crypt/cry_20010905.shtml\">Keith Haring altar\u003c/a>\u003c/strong> at the AIDS Chapel, or to \u003cstrong>\u003ca href=\"http://www.gracecathedral.org/labyrinth/\">walk the labyrinth\u003c/a>\u003c/strong> inside the church.\u003c/p>\n\u003cp>What I didn't know until recently is that Grace Cathedral hosts a Forum program each week before the Sunday service, and that the program is often focused on current news makers or people of interest.\u003c/p>\n\u003cp>The Forum, which is available in a podcast archive, often focuses on food issues and I have enjoyed the past season of speakers for that reason. It's a worthwhile podcast to subscribe to even if you pick and choose which speakers pertain to your interests.\u003c/p>\n\u003cp>In October, I went to Grace Cathedral to hear \u003cstrong>\u003ca href=\"http://www.janegoodall.org/\">Dr. Jane Goodall\u003c/a>\u003c/strong> speak. While Goodall is known foremost as a champion of animals and a teacher of the ways of primates, she is also an advocate for conscious eating and published a book called \u003cstrong>\u003ca href=\"http://amazon.com/exec/obidos/ASIN/0446698210/kqedorg-20\">Harvest for Hope: A Guide to Mindful Eating.\u003c/a>\u003c/strong> At the Forum, Dr. Goodall spoke to the importance of food choices in the overall health of the planet, and I found her message challenging and inspiring at the same time. Dr. Goodall implored the audience to become vegetarian or at least eat free-range meat, saying \"It's not widely known the extent to which the intensive farming of animals is damaging the environment. People don't want to know about the suffering and the cruelty that goes on within the intensive farms. \"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A month or two later, \u003cstrong>\u003ca href=\"http://www.molliekatzen.com/\">Mollie Katzen\u003c/a>\u003c/strong> visited the Forum. Katzen is the author of the \u003cstrong>\u003ca href=\"http://amazon.com/exec/obidos/ASIN/1580081304/kqedorg-20\">Moosewood Cookbook\u003c/a>\u003c/strong> and one of the founders of the \u003cstrong>\u003ca href=\"http://www.moosewoodrestaurant.com/\">Moosewood Restaurant\u003c/a>\u003c/strong> in Ithaca, New York. She writes about vegetarian cooking and is credited with helping make vegetarianism a mainstream eating practice. Her interview was compelling due to her ties to the Bay Area, and the fact that she's a great speaker. Surprisingly, Katzen is not a strict vegetarian. She eats some meat, but her cooking is inspired by a fierce love for all things vegetable.\u003c/p>\n\u003cp>Last week, \u003cstrong>\u003ca href=\"http://www.michaelpollan.com\">Michael Pollan\u003c/a>\u003c/strong> visited The Forum. He is currently on book tour for his new book, \u003cstrong>\u003ca href=\"http://amazon.com/exec/obidos/ASIN/1594201455/kqedorg-20\">In Defense of Food: An Eater's Manifesto\u003c/a>\u003c/strong>. This was an informative hour, and it serves as an excellent overview of his book and his outlook on eating.\u003c/p>\n\u003cp>As an aside, my friend and colleague Bonnie Powell of \u003cstrong>\u003ca href=\"http://www.ethicurean.com/\">Ethicurean\u003c/a>\u003c/strong> will be interviewing Michael Pollan in a Slow Food event in Vacaville on February 7. \u003cstrong>\u003ca href=\"http://www.ethicurean.com/2008/01/04/pollan-event/\">You can find more information on the Ethicurean site\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>The Grace Cathedral Forum schedule can be found \u003cstrong>\u003ca href=\"http://www.gracecathedral.org/calendar/category.php?cid=3\">on the cathedral website\u003c/a>\u003c/strong>. You can attend the forum sessions in person for free on Sundays or can download them from the Internet. You can also listen over the Internet in real-time and email your questions to the moderator.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gracecathedral.org/forum/for_20071007.shtml\">The Forum with Jane Goodall\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.gracecathedral.org/forum/for_20071209.shtml\">The Forum with Mollie Katzen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.gracecathedral.org/forum/for_20080120.shtml\">the Forum with Michael Pollan\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1511695992/in/set-72157602314001795/\">\u003cimg src=\"http://bp0.blogger.com/_3CJ3D3a-cUA/R561NFa0lRI/AAAAAAAAABc/Cx4AyKcYR5s/s320/janegoodall.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Grace Cathedral is the eponymous \"cathedral on a hill\" in San Francisco. It's located on Nob Hill, and many of us have been there to see the beautiful \u003cstrong>\u003ca href=\"http://www.gracecathedral.org/enrichment/crypt/cry_20010905.shtml\">Keith Haring altar\u003c/a>\u003c/strong> at the AIDS Chapel, or to \u003cstrong>\u003ca href=\"http://www.gracecathedral.org/labyrinth/\">walk the labyrinth\u003c/a>\u003c/strong> inside the church.\u003c/p>\n\u003cp>What I didn't know until recently is that Grace Cathedral hosts a Forum program each week before the Sunday service, and that the program is often focused on current news makers or people of interest.\u003c/p>\n\u003cp>The Forum, which is available in a podcast archive, often focuses on food issues and I have enjoyed the past season of speakers for that reason. It's a worthwhile podcast to subscribe to even if you pick and choose which speakers pertain to your interests.\u003c/p>\n\u003cp>In October, I went to Grace Cathedral to hear \u003cstrong>\u003ca href=\"http://www.janegoodall.org/\">Dr. Jane Goodall\u003c/a>\u003c/strong> speak. While Goodall is known foremost as a champion of animals and a teacher of the ways of primates, she is also an advocate for conscious eating and published a book called \u003cstrong>\u003ca href=\"http://amazon.com/exec/obidos/ASIN/0446698210/kqedorg-20\">Harvest for Hope: A Guide to Mindful Eating.\u003c/a>\u003c/strong> At the Forum, Dr. Goodall spoke to the importance of food choices in the overall health of the planet, and I found her message challenging and inspiring at the same time. Dr. Goodall implored the audience to become vegetarian or at least eat free-range meat, saying \"It's not widely known the extent to which the intensive farming of animals is damaging the environment. People don't want to know about the suffering and the cruelty that goes on within the intensive farms. \"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A month or two later, \u003cstrong>\u003ca href=\"http://www.molliekatzen.com/\">Mollie Katzen\u003c/a>\u003c/strong> visited the Forum. Katzen is the author of the \u003cstrong>\u003ca href=\"http://amazon.com/exec/obidos/ASIN/1580081304/kqedorg-20\">Moosewood Cookbook\u003c/a>\u003c/strong> and one of the founders of the \u003cstrong>\u003ca href=\"http://www.moosewoodrestaurant.com/\">Moosewood Restaurant\u003c/a>\u003c/strong> in Ithaca, New York. She writes about vegetarian cooking and is credited with helping make vegetarianism a mainstream eating practice. Her interview was compelling due to her ties to the Bay Area, and the fact that she's a great speaker. Surprisingly, Katzen is not a strict vegetarian. She eats some meat, but her cooking is inspired by a fierce love for all things vegetable.\u003c/p>\n\u003cp>Last week, \u003cstrong>\u003ca href=\"http://www.michaelpollan.com\">Michael Pollan\u003c/a>\u003c/strong> visited The Forum. He is currently on book tour for his new book, \u003cstrong>\u003ca href=\"http://amazon.com/exec/obidos/ASIN/1594201455/kqedorg-20\">In Defense of Food: An Eater's Manifesto\u003c/a>\u003c/strong>. This was an informative hour, and it serves as an excellent overview of his book and his outlook on eating.\u003c/p>\n\u003cp>As an aside, my friend and colleague Bonnie Powell of \u003cstrong>\u003ca href=\"http://www.ethicurean.com/\">Ethicurean\u003c/a>\u003c/strong> will be interviewing Michael Pollan in a Slow Food event in Vacaville on February 7. \u003cstrong>\u003ca href=\"http://www.ethicurean.com/2008/01/04/pollan-event/\">You can find more information on the Ethicurean site\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>The Grace Cathedral Forum schedule can be found \u003cstrong>\u003ca href=\"http://www.gracecathedral.org/calendar/category.php?cid=3\">on the cathedral website\u003c/a>\u003c/strong>. You can attend the forum sessions in person for free on Sundays or can download them from the Internet. You can also listen over the Internet in real-time and email your questions to the moderator.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gracecathedral.org/forum/for_20071007.shtml\">The Forum with Jane Goodall\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.gracecathedral.org/forum/for_20071209.shtml\">The Forum with Mollie Katzen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.gracecathedral.org/forum/for_20080120.shtml\">the Forum with Michael Pollan\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cb>Bay Area\u003c/b>\u003c/p>\n\u003cp>Grab your bottles of California white Burgundy, we might be back \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/12/01/BAQNTM4SD.DTL\">on the crab in time for Christmas\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>San Francisco City Planning Commissioners want to \u003cb>\u003ca href=\"http://sfist.com/2007/11/29/pizza_ban_why_t.php\">ban drunk pizza munching on Broadway\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Get a \u003cb>\u003ca href=\"http://www.baykidsmuseum.org/holidays/?utm_source=poop&utm_medium=promo\">free gingerbread house kit\u003c/a>\u003c/b> when you sign your family up for a membership to the Bay Area Discovery Museum, then enter your edible edifice in the \u003cb>\u003ca href=\"http://www.baykidsmuseum.org/programs_events/programs/\">12th Annual Gingerbread Architecture Extravaganza.\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>Elsewhere\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Are you ready for another new season of \u003ci>Top Chef\u003c/i>? Yeah, me neither. How about just a \u003cb>\u003ca href=\"http://www.thefutoncritic.com/news.aspx?id=20071127bravo01\">Holiday special, featuring some of your favorite and loudest cheftestants\u003c/a>\u003c/b>?\u003c/p>\n\u003cp>It's long past Halloween, but those crazy Canadians are still scaring their fellow Canucks silly with a slew of workplace PSAs. The one below concerns kitchen safety. WARNING: This video is graphic, intensely disturbing, which, of course, makes it highly effective.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"390\" height=\"236\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/BGE05XWCW6k&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/BGE05XWCW6k&rel=1\" width=\"390\" height=\"326\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>Bay Area\u003c/b>\u003c/p>\n\u003cp>Grab your bottles of California white Burgundy, we might be back \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/12/01/BAQNTM4SD.DTL\">on the crab in time for Christmas\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>San Francisco City Planning Commissioners want to \u003cb>\u003ca href=\"http://sfist.com/2007/11/29/pizza_ban_why_t.php\">ban drunk pizza munching on Broadway\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Get a \u003cb>\u003ca href=\"http://www.baykidsmuseum.org/holidays/?utm_source=poop&utm_medium=promo\">free gingerbread house kit\u003c/a>\u003c/b> when you sign your family up for a membership to the Bay Area Discovery Museum, then enter your edible edifice in the \u003cb>\u003ca href=\"http://www.baykidsmuseum.org/programs_events/programs/\">12th Annual Gingerbread Architecture Extravaganza.\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>Elsewhere\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Are you ready for another new season of \u003ci>Top Chef\u003c/i>? Yeah, me neither. How about just a \u003cb>\u003ca href=\"http://www.thefutoncritic.com/news.aspx?id=20071127bravo01\">Holiday special, featuring some of your favorite and loudest cheftestants\u003c/a>\u003c/b>?\u003c/p>\n\u003cp>It's long past Halloween, but those crazy Canadians are still scaring their fellow Canucks silly with a slew of workplace PSAs. The one below concerns kitchen safety. WARNING: This video is graphic, intensely disturbing, which, of course, makes it highly effective.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"390\" height=\"236\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/BGE05XWCW6k&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/BGE05XWCW6k&rel=1\" width=\"390\" height=\"326\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/amber_gold.jpg\">\u003c/p>\n\u003cp>First of all, let me just say that I am not a \u003ca href=\"http://www.maltadvocate.com/wfsf-henderson.asp\">whisky expert\u003c/a>. In fact, I've only just begun my whisky journey. But I'm learning fast, and I'm taking notes. And I am very enthusiastic about it.\u003c/p>\n\u003cp>Recently, for my husband's birthday, I bought tickets to Malt Advocate's \u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">WhiskyFest\u003c/a>. Now, my husband is part of my inspiration for not only learning about whisky, but also enjoying it. Not only is he a great lover of the amber liquid, but it kind of runs in his blood (he's Scottish, so what can I say?).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/happy_scotsman.jpg\">\u003c/p>\n\u003cp>After making sure we had a good foundation (cheeseburgers from \u003ca href=\"http://www.taylorsrefresher.com/\">Taylor's Refresher\u003c/a>), we headed over to the First Annual WhiskyFest at the Hyatt in downtown San Francisco. The doors hadn't quite opened, but already there was a buzz in the air. We positioned ourselves near the main entrance to the floor, where there were over 70 booths sampling approximately 240 whiskies (at least that's what I counted in the booklet, there were likely more that weren't listed).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition to the booths on the main floor, there were a series of seminars that took place throughout the night, on such topics as Bourbon vs. Scotch and The Art of Japanese Whisky. We made a decision early on that it might be a good idea to attend one of these and chose quite possibly the most popular talk of the night, the Chocolate and Scotch Pairing, which I'll be covering in my next post.\u003c/p>\n\u003cp>So, back to the floor, which is where we spent the greater part of the evening. I kept very accurate notes, because I wanted to know exactly what we tasted. It's quite a list. In fact, I'm not sure if I'm impressed or horrified by it. You can make your own judgments.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/glenrothes.jpg\">\u003c/p>\n\u003cp>Springbank, 15 year\u003cbr>The Macallan, 15 year Fine Oak\u003cbr>Highland Park, 12 year\u003cbr>Highland Park, 15 year\u003cbr>Highland Park, 18 year\u003cbr>Highland Park, 25 year\u003cbr>Highland Park, 30 year\u003cbr>Compass Box, Oak Cross\u003cbr>Compass Box, The Peat Monster\u003cbr>Compass Box, Asyla\u003cbr>Compass Box, Flaming Heart\u003cbr>Suntory \"Yamazaki\" 12 year\u003cbr>Suntory \"Yamazaki\" 18 year\u003cbr>Suntory, The Cask of Yamazaki 1993\u003cbr>The Glenrothes, 1991\u003cbr>The Glenrothes, 1985\u003cbr>The Glenrothes, 1987\u003cbr>The Glenrothes, 1975\u003cbr>Bruichladdich, 12 year\u003cbr>Bruichladdich, 14 year\u003cbr>Isle of Jura, 10 year\u003cbr>Old Potrero, 18th Century Style Whisky, 100% rye\u003cbr>King's Crest, 25 year\u003cbr>North of Scotland 1964\u003cbr>Edradour 1983 22 year\u003cbr>Ballechin\u003cbr>Signatory Laphroaig 6 year\u003cbr>Signatory Glen Scotia 14 year\u003cbr>Tullibardine 12 year\u003cbr>Tullibardine 1992\u003c/p>\n\u003cp>My favorite whiskies from this list were:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_highlandpark.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/highland_park/whisky83.html\">Highland Park, 12 year\u003c/a>\u003cbr>This delicious whisky is distilled on the Orkney Islands northeast of Scotland, and is the world's most northerly located whisky distiller. This particular year was sweet, lightly peaty, and bright. It was my favorite whisky of all the Highland Park whiskies (including the older, more expensive versions they were sampling) and one of my absolute faves of the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/balvenie.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1321.html\">The Balvenie, 15 year\u003c/a> and \u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1323.html\">PortWood 21 year\u003c/a>\u003cbr>Located in the northeast of Scotland, The Balvenie is a good example of a Speyside whisky, which tend to be more sherried and less smoky (although the ones we tried were both aged in bourbon casks). Their 15-year single barrel is aged in bourbon casks, and was one of my favorites. It's smooth, slightly sweet, and really delicious. The 21-year was interesting in that it was aged in bourbon casks but then finished in port casks for 4 months (any longer and the port wood would become overpowering).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_edradour.jpg\">\u003cbr>\u003ca href=\"http://www.royalmilewhiskies.com/product.asp?pf_id=0010000022292&cid=6PSSND0EK1LKXZAM7LVBJ3OTWB1FQGCB\">Edradour 1983 22 year\u003c/a>\u003cbr>Granted this was the last one of the night, but it was also the only one I finished, and the guy poured me a healthy nip. This 22-year-old is finished in port wood, and from the smallest distillery in Scotland. It goes for about $300/bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.suntory.com/yamazaki/12and18year.html\">Suntory \"Yamazaki\" 12 year\u003c/a>\u003cbr>This Japanese single malt whisky, which is made in the outskirts of Kyoto, is a Scotch-style whisky. The distillery was actually the first of it's kind outside of Scotland. If you've never tasted Japanese whisky I suggest you give it a go. Aged in American oak, it's delicious and quite interesting in flavor, you know it's not Scotch, but you can't quite place it.\u003c/p>\n\u003cp>In addition to tasting a whole lot of whisky, I learned quite a few things at WhiskyFest, such as:\u003cbr>1) Older whisky is not always better.\u003cbr>2) I tend to like younger whisky (it's often bright and feisty).\u003cbr>3) Peaty is good, it doesn't necessarily have to knock you upside the head, and it really can be subtle.\u003cbr>4) Chocolate and whisky are a match made in heaven.\u003cbr>5) I can drink a lot of whisky and still remain standing.\u003cbr>6) Not everyone suits tartan. Especially when it's made into a suit.\u003cbr>7) Conventional wisdom is bullshit; the great thing about a whisky tasting or event such as this is to turn things on their head, and discover that you might not necessarily know what you like.\u003cbr>8) Japan makes some damn good whisky.\u003c/p>\n\u003cp>I also learned how to \"nose\" whisky two different ways (no no no it's not dirty). The first way is to open your mouth and stick your nose down into the glass (mouth on the outside) and breathe in. With your mouth open. Apparently this allows you to smell the actual aroma of the whisky without breathing in so much alcohol. The other way, which was more about smelling the barley while it was malting (we did this with a 10-year-old Laphraiog) is to cover your glass with your hand, palm down, and shake the glass to get a bit of whisky on your palm. Then rub your hands together vigorously until you create heat and friction. Cup your hands to your nose and breathe. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/amber_gold.jpg\">\u003c/p>\n\u003cp>First of all, let me just say that I am not a \u003ca href=\"http://www.maltadvocate.com/wfsf-henderson.asp\">whisky expert\u003c/a>. In fact, I've only just begun my whisky journey. But I'm learning fast, and I'm taking notes. And I am very enthusiastic about it.\u003c/p>\n\u003cp>Recently, for my husband's birthday, I bought tickets to Malt Advocate's \u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">WhiskyFest\u003c/a>. Now, my husband is part of my inspiration for not only learning about whisky, but also enjoying it. Not only is he a great lover of the amber liquid, but it kind of runs in his blood (he's Scottish, so what can I say?).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/happy_scotsman.jpg\">\u003c/p>\n\u003cp>After making sure we had a good foundation (cheeseburgers from \u003ca href=\"http://www.taylorsrefresher.com/\">Taylor's Refresher\u003c/a>), we headed over to the First Annual WhiskyFest at the Hyatt in downtown San Francisco. The doors hadn't quite opened, but already there was a buzz in the air. We positioned ourselves near the main entrance to the floor, where there were over 70 booths sampling approximately 240 whiskies (at least that's what I counted in the booklet, there were likely more that weren't listed).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to the booths on the main floor, there were a series of seminars that took place throughout the night, on such topics as Bourbon vs. Scotch and The Art of Japanese Whisky. We made a decision early on that it might be a good idea to attend one of these and chose quite possibly the most popular talk of the night, the Chocolate and Scotch Pairing, which I'll be covering in my next post.\u003c/p>\n\u003cp>So, back to the floor, which is where we spent the greater part of the evening. I kept very accurate notes, because I wanted to know exactly what we tasted. It's quite a list. In fact, I'm not sure if I'm impressed or horrified by it. You can make your own judgments.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/glenrothes.jpg\">\u003c/p>\n\u003cp>Springbank, 15 year\u003cbr>The Macallan, 15 year Fine Oak\u003cbr>Highland Park, 12 year\u003cbr>Highland Park, 15 year\u003cbr>Highland Park, 18 year\u003cbr>Highland Park, 25 year\u003cbr>Highland Park, 30 year\u003cbr>Compass Box, Oak Cross\u003cbr>Compass Box, The Peat Monster\u003cbr>Compass Box, Asyla\u003cbr>Compass Box, Flaming Heart\u003cbr>Suntory \"Yamazaki\" 12 year\u003cbr>Suntory \"Yamazaki\" 18 year\u003cbr>Suntory, The Cask of Yamazaki 1993\u003cbr>The Glenrothes, 1991\u003cbr>The Glenrothes, 1985\u003cbr>The Glenrothes, 1987\u003cbr>The Glenrothes, 1975\u003cbr>Bruichladdich, 12 year\u003cbr>Bruichladdich, 14 year\u003cbr>Isle of Jura, 10 year\u003cbr>Old Potrero, 18th Century Style Whisky, 100% rye\u003cbr>King's Crest, 25 year\u003cbr>North of Scotland 1964\u003cbr>Edradour 1983 22 year\u003cbr>Ballechin\u003cbr>Signatory Laphroaig 6 year\u003cbr>Signatory Glen Scotia 14 year\u003cbr>Tullibardine 12 year\u003cbr>Tullibardine 1992\u003c/p>\n\u003cp>My favorite whiskies from this list were:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_highlandpark.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/highland_park/whisky83.html\">Highland Park, 12 year\u003c/a>\u003cbr>This delicious whisky is distilled on the Orkney Islands northeast of Scotland, and is the world's most northerly located whisky distiller. This particular year was sweet, lightly peaty, and bright. It was my favorite whisky of all the Highland Park whiskies (including the older, more expensive versions they were sampling) and one of my absolute faves of the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/balvenie.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1321.html\">The Balvenie, 15 year\u003c/a> and \u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1323.html\">PortWood 21 year\u003c/a>\u003cbr>Located in the northeast of Scotland, The Balvenie is a good example of a Speyside whisky, which tend to be more sherried and less smoky (although the ones we tried were both aged in bourbon casks). Their 15-year single barrel is aged in bourbon casks, and was one of my favorites. It's smooth, slightly sweet, and really delicious. The 21-year was interesting in that it was aged in bourbon casks but then finished in port casks for 4 months (any longer and the port wood would become overpowering).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_edradour.jpg\">\u003cbr>\u003ca href=\"http://www.royalmilewhiskies.com/product.asp?pf_id=0010000022292&cid=6PSSND0EK1LKXZAM7LVBJ3OTWB1FQGCB\">Edradour 1983 22 year\u003c/a>\u003cbr>Granted this was the last one of the night, but it was also the only one I finished, and the guy poured me a healthy nip. This 22-year-old is finished in port wood, and from the smallest distillery in Scotland. It goes for about $300/bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.suntory.com/yamazaki/12and18year.html\">Suntory \"Yamazaki\" 12 year\u003c/a>\u003cbr>This Japanese single malt whisky, which is made in the outskirts of Kyoto, is a Scotch-style whisky. The distillery was actually the first of it's kind outside of Scotland. If you've never tasted Japanese whisky I suggest you give it a go. Aged in American oak, it's delicious and quite interesting in flavor, you know it's not Scotch, but you can't quite place it.\u003c/p>\n\u003cp>In addition to tasting a whole lot of whisky, I learned quite a few things at WhiskyFest, such as:\u003cbr>1) Older whisky is not always better.\u003cbr>2) I tend to like younger whisky (it's often bright and feisty).\u003cbr>3) Peaty is good, it doesn't necessarily have to knock you upside the head, and it really can be subtle.\u003cbr>4) Chocolate and whisky are a match made in heaven.\u003cbr>5) I can drink a lot of whisky and still remain standing.\u003cbr>6) Not everyone suits tartan. Especially when it's made into a suit.\u003cbr>7) Conventional wisdom is bullshit; the great thing about a whisky tasting or event such as this is to turn things on their head, and discover that you might not necessarily know what you like.\u003cbr>8) Japan makes some damn good whisky.\u003c/p>\n\u003cp>I also learned how to \"nose\" whisky two different ways (no no no it's not dirty). The first way is to open your mouth and stick your nose down into the glass (mouth on the outside) and breathe in. With your mouth open. Apparently this allows you to smell the actual aroma of the whisky without breathing in so much alcohol. The other way, which was more about smelling the barley while it was malting (we did this with a 10-year-old Laphraiog) is to cover your glass with your hand, palm down, and shake the glass to get a bit of whisky on your palm. Then rub your hands together vigorously until you create heat and friction. Cup your hands to your nose and breathe. Try it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The best part of WhiskyFest, however, was having the opportunity to taste things against each other (all different ages). Nowhere can you sample so many whiskies in one place and one night (without seriously falling flat on your face). So if you are at all interested in whisky, or know someone who is, you might consider going next year. I promise, it's worth it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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