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"content": "\u003cp>This week’s Table Talk gives you a sneak peek of the brand-new KAIYŌ, a tip on where to find fab falafel in the Lower Haight, some awesome dumpling and double cheeseburger deals, and a feast for the senses of food, wine, and chamber music in beautiful locations at the Musica Marin Festival.\u003c/p>\n\u003ch2>Meet the Stylish (and Delicious) KAIYŌ, Now Open in Cow Hollow\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://kaiyosf.com/\">KAIYŌ\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/m1fTby9JwA12\">1838 Union St., San Francisco\u003c/a>\u003cbr>\nOpen Sun–Wed 4pm–12am, Thu–Sat 4pm–2am\u003c/p>\n\u003cfigure id=\"attachment_130408\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130408\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/kaiyo-Cowboy-Bepop_3-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">The Cowboy Bebop with pisco, maiz cream, honey, lime, Angostura bitters. \u003ccite>(Anthony Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Union Street just got quite the new looker (and taster!): meet \u003cstrong>\u003ca href=\"https://kaiyosf.com/\">KAIYŌ\u003c/a>\u003c/strong>, a unique concept that features a spin on Nikkei cuisine, a Japanese-inspired style of Peruvian cuisine. A perfect example of this culinary crossover is the Hokkaido scallop tiradito (served raw), with passionfruit leche de tigre, sweet potato purée, chia, and pickled red onion. The appealing menu includes crudos, a variety of sushi-style rolls, nigiri, and sashimi (with exquisitely sourced and prepared seafood); a variety of 12 small plates (like rock shrimp tempura and rich Japanese mentaiko pasta with clams, Kurobuta pork, Parmesan, lime, and spicy cured fish roe), anticuchos (skewers from the grill, including classic beef heart) and shareable dishes like lobster paella and grilled chicken (half or whole). The menu has more than enough to appeal to all kinds of diners.\u003c/p>\n\u003cp>Owner John Park is a co-founder of \u003ca href=\"http://whitechapelsf.com/\">Whitechapel\u003c/a> and \u003ca href=\"http://www.novelasf.com/\">Novela\u003c/a>, and has obviously focused on creating quite the bar program, with Peruvian pisco and Japanese whisky figuring prominently (and drinks have an anime theme, just in case you're wondering). The Ceres, Rayearth, and Windham aperitivo features a food-friendly combination of Martini bitter, Joto yuzu sake, and cava, and you’ll note some fun garnishes, like ground cherries on top of the Adventures in the Kanto Region cocktail. You’ll also find some excellent sakes curated by sake sommelier Stuart Morris, Japanese bottled beers, and wine and local beers on tap as well.\u003c/p>\n\u003cfigure id=\"attachment_130401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/kaiyo-Interior_1-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The punchy yellow banquette and living wall made of moss at KAIYŌ. \u003ccite>(Anthony Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Ottimista-Enoteca location was known for its welcoming patio, and KAIYŌ kept that fun feature intact. They added an eye-catching bar inside (the marble bar is lit by handmade, Parisian lanterns), a 35-foot-long, living moss wall that is a bright and verdant green, an eye-popping yellow banquette and street art paintings by artist Miss M and leopard wallpaper on the back wall. Hannah Collins collaborated with Park on the lively design.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Whether you’re meeting a friend (or date) for a drink and bites, sitting for a full-on meal, or maybe just coming by for a nightcap, this playful new spot has all the makings of being a neighborhood hit.\u003c/p>\n\u003ch2>At Palmyra, You’ll Find Tender Falafel That Are Like Mini Donettes\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://palmyrasanfrancisco.com/\">Palmyra\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/bfozp93QPgk\">700 Haight St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 10am–10pm, Sun 12pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_130403\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/palmyra-falafel-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The falafel plate at Palmyra is one of the city's best. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, falafel. Here in the States, it can be terribly disappointing: dry, stale, undercooked, overcooked, left out all day, tasting of old oil…but when it’s good, it can be transcendent. In the Lower Haight, on the corner of Pierce and Scott is \u003ca href=\"https://palmyrasanfrancisco.com/\">\u003cstrong>Palmyra\u003c/strong>\u003c/a>, conveniently right on The Wiggle in case you want to park your bike and grab a meal. It opened in 2011, and the Syrian family who runs it is incredibly kind and will dote on you like you’re their best customer. And they will also serve you spectacular falafel.\u003c/p>\n\u003cp>I have to apologize to the family in advance for sharing this tip with you, but the trick is to ask for the falafel to be freshly fried. Yup, you can wait. It makes all the difference. And don’t get a wrap, which has never really done anything for me here—it’s all about the falafel plate. For $9.50, you get five pieces of falafel, their smooth and rich hummus, tomato and cucumber salad, lightly warmed pita, white garlic sauce (I tend to eat every last drop), and hot sauce.\u003c/p>\n\u003cp>The falafel are the size of Hostess Donettes (the mini doughnuts) and are as soft, fluffy, and delicately crumbly as one too. They have a dark brown exterior that is coated with nutty sesame seeds, and the falafel will come out piping hot (wait a couple minutes!), providing a wonderful contrast against the cool hummus and garlic sauce. It’s funny to me that I dislike their hot sauce (I always crave one that is thicker and fierier, which is why I never order their wrap) and the pita isn’t the plush kind I prefer, but somehow, this dish is much greater than the sum of its parts. Add a cold EFES beer, and maybe have some of their housemade and sticky sweet kanafa for dessert.\u003c/p>\n\u003cp>You can return for their rotisserie chicken (one of the city’s better deals) or their kibbeh (made with cracked bulgur wheat, ground beef, onion, and pine nuts), but the falafel plate will be calling you back soon enough.\u003c/p>\n\u003ch2>Dumpling Lovers, Mark Your Calendars\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.tastemychina.com/\">M.Y. China\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/feyRt7uYafv\">845 Market St. Level 4, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130405\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/mychina_dumplings-1-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate National Dumpling Day for a week at M.Y. China! \u003ccite>(Kelly Puleio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of friends together and make a lunch or dinner reservation at \u003ca href=\"http://www.tastemychina.com/\">\u003cb>M.Y. China\u003c/b>\u003c/a> (located Under the Dome in the Westfield San Francisco Centre), because in honor of National Dumpling Day on September 26—and all week long (September 24-30)—Martin Yan and executive chef Tony Wu are offering one heck of a mix-and-match dumpling special. Guests can order any combination of dumplings (pork: pork, cabbage; seafood: shrimp, scallop, spinach wrapper; or vegetarian: eggplant, mushroom, potato, turmeric wrapper) in the following quantities: choice of 10 for $12; 20 for $23; and 30 for $32 (you know which one to get). Get ready for dumpling action. All orders include chile oil, black vinegar, crushed peanuts, sesame paste, chopped green onion, and cilantro that you can sprinkle, add on top, dip, pour, and more. Go nuts.\u003c/p>\n\u003cp>Feeling fancy? Add on the Crazy Rich Dumplings, three juicy dumplings made with steamed foie gras, pork, and shrimp for $20.\u003c/p>\n\u003ch2>Sundays Are Built for Double Cheeseburgers, Bourbon, and Beer\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://comstocksaloon.com\">Comstock Saloon\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jdhKhfdQ3aH2\">155 Columbus Ave., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nSundays 4:30pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130406\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/comstock-burger-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\">\u003cfigcaption class=\"wp-caption-text\">Sundays at Comstock Saloon are all about burgers, bourbon, and beer. \u003ccite>(Lindsey Rice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ready for \u003ca href=\"https://www.kqed.org/bayareabites/130339/table-talk-learn-about-makin-bacon-sf-restaurant-history-double-cheeseburgers\">another\u003c/a> double cheeseburger? You’ll want to plan your next burger mission for a Sunday, which is when \u003ca href=\"https://comstocksaloon.com\">Comstock Saloon\u003c/a> on the border of Chinatown, North Beach, and the Financial District is offering quite the Barbary Coast kind of special: order a Comstock double cheeseburger ($20) and get a free boot of Four Roses bourbon and a draught beer! It’s a new kind of Sunday best.\u003c/p>\n\u003cp>The burger is such a winner, with Fontina, American cheese, secret sauce (gotta have secret sauce!), pickles, shallot, and here’s the kicker: malt vinegar chips! Actually, the glass boot of bourbon is the kicker, but at least you know it’s coming. This special offer is available every Sunday from 4:30pm–9pm, through 2018. Hop to it.\u003c/p>\n\u003ch2>\u003ca href=\"http://musicamarinfestival.com\">Musica Marin Festival\u003c/a>\u003c/h2>\n\u003cp>\u003cb>September 21–23\u003c/b>\u003cbr>\n\u003ca href=\"https://www.musicamarinfestival.com/files/eventSchedule.pdf\">Schedule \u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/musica-marin-international-chamber-music-festival-inaugural-season-2018-musicfoodwine-belvedere-tickets-45394684724\">Tickets\u003c/a>: $20 student tickets, up to $150\u003cbr>\nLocations in Tiburon and Belvedere\u003c/p>\n\u003cfigure id=\"attachment_130460\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/musica-marin-final-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The second annual Musica Marin Festival is not just about music! \u003ccite>(Musica Marin Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chamber music and food from top Bay Area chefs and wine? It will all be happening at the inaugural \u003ca href=\"http://musicamarinfestival.com\">\u003cstrong>Musica Marin Festival\u003c/strong>\u003c/a>, with classical music performances, from Brahms to Mendelssohn, staged in chapels, churches, and a stunning nine-acre private estate in Tiburon. Internationally acclaimed violist Ruth Kahn is behind the event, working with chef and festival Culinary Director Mark Furr, who is bringing on chef Tu David Phu (Daniel, Acquerello, Chez Panisse); Rachel Aronow (The Alembic, 3rd Cousin); Rogelio Garcia (Cyrus, French Laundry, Angele); Edward Martinez (pastry chef, Lazy Bear); and others, who will be providing food for receptions and parties.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Add in fine wines and some beautiful North Bay backdrops, and it’s going to be a one-of-a-kind music festival that also has a mission. Musica Marin is a nonprofit organization dedicated to preserving musical culture for all ages through unique music programs and concert events that benefit young musicians throughout the San Francisco Bay Area.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk gives you a sneak peek of the brand-new KAIYŌ, a tip on where to find fab falafel in the Lower Haight, some awesome dumpling and double cheeseburger deals, and a feast for the senses of food, wine, and chamber music in beautiful locations at the Musica Marin Festival.\u003c/p>\n\u003ch2>Meet the Stylish (and Delicious) KAIYŌ, Now Open in Cow Hollow\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://kaiyosf.com/\">KAIYŌ\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/m1fTby9JwA12\">1838 Union St., San Francisco\u003c/a>\u003cbr>\nOpen Sun–Wed 4pm–12am, Thu–Sat 4pm–2am\u003c/p>\n\u003cfigure id=\"attachment_130408\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130408\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/kaiyo-Cowboy-Bepop_3-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">The Cowboy Bebop with pisco, maiz cream, honey, lime, Angostura bitters. \u003ccite>(Anthony Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Union Street just got quite the new looker (and taster!): meet \u003cstrong>\u003ca href=\"https://kaiyosf.com/\">KAIYŌ\u003c/a>\u003c/strong>, a unique concept that features a spin on Nikkei cuisine, a Japanese-inspired style of Peruvian cuisine. A perfect example of this culinary crossover is the Hokkaido scallop tiradito (served raw), with passionfruit leche de tigre, sweet potato purée, chia, and pickled red onion. The appealing menu includes crudos, a variety of sushi-style rolls, nigiri, and sashimi (with exquisitely sourced and prepared seafood); a variety of 12 small plates (like rock shrimp tempura and rich Japanese mentaiko pasta with clams, Kurobuta pork, Parmesan, lime, and spicy cured fish roe), anticuchos (skewers from the grill, including classic beef heart) and shareable dishes like lobster paella and grilled chicken (half or whole). The menu has more than enough to appeal to all kinds of diners.\u003c/p>\n\u003cp>Owner John Park is a co-founder of \u003ca href=\"http://whitechapelsf.com/\">Whitechapel\u003c/a> and \u003ca href=\"http://www.novelasf.com/\">Novela\u003c/a>, and has obviously focused on creating quite the bar program, with Peruvian pisco and Japanese whisky figuring prominently (and drinks have an anime theme, just in case you're wondering). The Ceres, Rayearth, and Windham aperitivo features a food-friendly combination of Martini bitter, Joto yuzu sake, and cava, and you’ll note some fun garnishes, like ground cherries on top of the Adventures in the Kanto Region cocktail. You’ll also find some excellent sakes curated by sake sommelier Stuart Morris, Japanese bottled beers, and wine and local beers on tap as well.\u003c/p>\n\u003cfigure id=\"attachment_130401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/kaiyo-Interior_1-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The punchy yellow banquette and living wall made of moss at KAIYŌ. \u003ccite>(Anthony Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Ottimista-Enoteca location was known for its welcoming patio, and KAIYŌ kept that fun feature intact. They added an eye-catching bar inside (the marble bar is lit by handmade, Parisian lanterns), a 35-foot-long, living moss wall that is a bright and verdant green, an eye-popping yellow banquette and street art paintings by artist Miss M and leopard wallpaper on the back wall. Hannah Collins collaborated with Park on the lively design.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whether you’re meeting a friend (or date) for a drink and bites, sitting for a full-on meal, or maybe just coming by for a nightcap, this playful new spot has all the makings of being a neighborhood hit.\u003c/p>\n\u003ch2>At Palmyra, You’ll Find Tender Falafel That Are Like Mini Donettes\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://palmyrasanfrancisco.com/\">Palmyra\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/bfozp93QPgk\">700 Haight St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 10am–10pm, Sun 12pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_130403\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/palmyra-falafel-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The falafel plate at Palmyra is one of the city's best. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, falafel. Here in the States, it can be terribly disappointing: dry, stale, undercooked, overcooked, left out all day, tasting of old oil…but when it’s good, it can be transcendent. In the Lower Haight, on the corner of Pierce and Scott is \u003ca href=\"https://palmyrasanfrancisco.com/\">\u003cstrong>Palmyra\u003c/strong>\u003c/a>, conveniently right on The Wiggle in case you want to park your bike and grab a meal. It opened in 2011, and the Syrian family who runs it is incredibly kind and will dote on you like you’re their best customer. And they will also serve you spectacular falafel.\u003c/p>\n\u003cp>I have to apologize to the family in advance for sharing this tip with you, but the trick is to ask for the falafel to be freshly fried. Yup, you can wait. It makes all the difference. And don’t get a wrap, which has never really done anything for me here—it’s all about the falafel plate. For $9.50, you get five pieces of falafel, their smooth and rich hummus, tomato and cucumber salad, lightly warmed pita, white garlic sauce (I tend to eat every last drop), and hot sauce.\u003c/p>\n\u003cp>The falafel are the size of Hostess Donettes (the mini doughnuts) and are as soft, fluffy, and delicately crumbly as one too. They have a dark brown exterior that is coated with nutty sesame seeds, and the falafel will come out piping hot (wait a couple minutes!), providing a wonderful contrast against the cool hummus and garlic sauce. It’s funny to me that I dislike their hot sauce (I always crave one that is thicker and fierier, which is why I never order their wrap) and the pita isn’t the plush kind I prefer, but somehow, this dish is much greater than the sum of its parts. Add a cold EFES beer, and maybe have some of their housemade and sticky sweet kanafa for dessert.\u003c/p>\n\u003cp>You can return for their rotisserie chicken (one of the city’s better deals) or their kibbeh (made with cracked bulgur wheat, ground beef, onion, and pine nuts), but the falafel plate will be calling you back soon enough.\u003c/p>\n\u003ch2>Dumpling Lovers, Mark Your Calendars\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.tastemychina.com/\">M.Y. China\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/feyRt7uYafv\">845 Market St. Level 4, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130405\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/mychina_dumplings-1-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate National Dumpling Day for a week at M.Y. China! \u003ccite>(Kelly Puleio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of friends together and make a lunch or dinner reservation at \u003ca href=\"http://www.tastemychina.com/\">\u003cb>M.Y. China\u003c/b>\u003c/a> (located Under the Dome in the Westfield San Francisco Centre), because in honor of National Dumpling Day on September 26—and all week long (September 24-30)—Martin Yan and executive chef Tony Wu are offering one heck of a mix-and-match dumpling special. Guests can order any combination of dumplings (pork: pork, cabbage; seafood: shrimp, scallop, spinach wrapper; or vegetarian: eggplant, mushroom, potato, turmeric wrapper) in the following quantities: choice of 10 for $12; 20 for $23; and 30 for $32 (you know which one to get). Get ready for dumpling action. All orders include chile oil, black vinegar, crushed peanuts, sesame paste, chopped green onion, and cilantro that you can sprinkle, add on top, dip, pour, and more. Go nuts.\u003c/p>\n\u003cp>Feeling fancy? Add on the Crazy Rich Dumplings, three juicy dumplings made with steamed foie gras, pork, and shrimp for $20.\u003c/p>\n\u003ch2>Sundays Are Built for Double Cheeseburgers, Bourbon, and Beer\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://comstocksaloon.com\">Comstock Saloon\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jdhKhfdQ3aH2\">155 Columbus Ave., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nSundays 4:30pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130406\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/comstock-burger-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\">\u003cfigcaption class=\"wp-caption-text\">Sundays at Comstock Saloon are all about burgers, bourbon, and beer. \u003ccite>(Lindsey Rice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ready for \u003ca href=\"https://www.kqed.org/bayareabites/130339/table-talk-learn-about-makin-bacon-sf-restaurant-history-double-cheeseburgers\">another\u003c/a> double cheeseburger? You’ll want to plan your next burger mission for a Sunday, which is when \u003ca href=\"https://comstocksaloon.com\">Comstock Saloon\u003c/a> on the border of Chinatown, North Beach, and the Financial District is offering quite the Barbary Coast kind of special: order a Comstock double cheeseburger ($20) and get a free boot of Four Roses bourbon and a draught beer! It’s a new kind of Sunday best.\u003c/p>\n\u003cp>The burger is such a winner, with Fontina, American cheese, secret sauce (gotta have secret sauce!), pickles, shallot, and here’s the kicker: malt vinegar chips! Actually, the glass boot of bourbon is the kicker, but at least you know it’s coming. This special offer is available every Sunday from 4:30pm–9pm, through 2018. Hop to it.\u003c/p>\n\u003ch2>\u003ca href=\"http://musicamarinfestival.com\">Musica Marin Festival\u003c/a>\u003c/h2>\n\u003cp>\u003cb>September 21–23\u003c/b>\u003cbr>\n\u003ca href=\"https://www.musicamarinfestival.com/files/eventSchedule.pdf\">Schedule \u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/musica-marin-international-chamber-music-festival-inaugural-season-2018-musicfoodwine-belvedere-tickets-45394684724\">Tickets\u003c/a>: $20 student tickets, up to $150\u003cbr>\nLocations in Tiburon and Belvedere\u003c/p>\n\u003cfigure id=\"attachment_130460\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/musica-marin-final-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The second annual Musica Marin Festival is not just about music! \u003ccite>(Musica Marin Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chamber music and food from top Bay Area chefs and wine? It will all be happening at the inaugural \u003ca href=\"http://musicamarinfestival.com\">\u003cstrong>Musica Marin Festival\u003c/strong>\u003c/a>, with classical music performances, from Brahms to Mendelssohn, staged in chapels, churches, and a stunning nine-acre private estate in Tiburon. Internationally acclaimed violist Ruth Kahn is behind the event, working with chef and festival Culinary Director Mark Furr, who is bringing on chef Tu David Phu (Daniel, Acquerello, Chez Panisse); Rachel Aronow (The Alembic, 3rd Cousin); Rogelio Garcia (Cyrus, French Laundry, Angele); Edward Martinez (pastry chef, Lazy Bear); and others, who will be providing food for receptions and parties.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Add in fine wines and some beautiful North Bay backdrops, and it’s going to be a one-of-a-kind music festival that also has a mission. Musica Marin is a nonprofit organization dedicated to preserving musical culture for all ages through unique music programs and concert events that benefit young musicians throughout the San Francisco Bay Area.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Learn About Makin’ Bacon, SF Restaurant History, Double Cheeseburgers",
"title": "Table Talk: Learn About Makin’ Bacon, SF Restaurant History, Double Cheeseburgers",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk will hopefully inspire you to attend a hands-on curing class, learn about SF’s post-Quake restaurant history, help you score a free scoop of PB&J ice cream from Humphry Slocombe, and clue you in on where double cheeseburger lovers will want to head immediately for their next burger chow down session.\u003c/p>\n\u003ch2>Learn How to Make Bacon, Cure Salmon, and More!\u003c/h2>\n\u003cp>\u003cb>FarmCurious Class with Karen Solomon\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AEJCbUHZP712\">825 Bancroft Way, Berkeley\u003c/a>\u003cbr>\nSunday, September 23, 11am–2pm\u003cbr>\n\u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">Tickets\u003c/a>: $150\u003c/p>\n\u003cfigure id=\"attachment_130342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/cured-karen-solomon-e1536595856489.jpg\" alt=\"Learn about making bacon, jerky, and more from Karen Solomon’s new book.\" width=\"1920\" height=\"2467\" class=\"size-full wp-image-130342\">\u003cfigcaption class=\"wp-caption-text\">Learn about making bacon, jerky, and more from Karen Solomon’s new book. \u003ccite>(Storey Publishing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you curious about curing meat and fish? Want to try making pickles, or expand your repertoire into things like pickled eggs? Did you know you can make tofu jerky? Karen Solomon, author of \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1607744767/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1607744767&linkId=10237adb2bd2245e5718a5a1a40ec28b\">Asian Pickles\u003c/a>\u003c/i> and \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1580089585/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1580089585&linkId=13d70156d33d3197017943d1b5bf9ac3\">Jam It, Pickle It, Cure It\u003c/a>\u003c/i>, has a new book: \u003ca href=\"https://www.amazon.com/gp/product/161212903X/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=161212903X&linkId=fd5eec87d52544c0d2b930b0ccaaf2e1\">\u003ci>Cured Meat, Smoked Fish & Pickled Eggs\u003c/i>\u003c/a>, and it will have you inspired to make pickled herring, duck breast prosciutto, preserved herbed feta, and rousong (pork floss) in no time. \u003c/p>\n\u003cp>To coincide with the book launch, she’s teaching a number of classes around the Bay Area, starting with a hands-on class on \u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">meat and fish curing\u003c/a> with FarmCurious in Berkeley on September 23. You’ll learn to make beef jerky, smoky homemade bacon (without special equipment!), and bagel-ready cured salmon. And best of all, you get to bring it home. Yes, you are bringing home the bacon.\u003c/p>\n\u003ch2>PB&J Lovers Won’t Want to Miss This Free Ice Cream Scooping Event\u003c/h2>\n\u003cp>\u003cb>Humphry Slocombe\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tJXcEzin2Ek\">One Ferry Building, shop #8, San Francisco\u003c/a>\u003cbr>\nSaturday, September 15, 11am–1pm \u003c/p>\n\u003cfigure id=\"attachment_130343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/OCHO-PBJ-by-Humphry-Slocombe-2-e1536595931144.jpg\" alt=\"Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130343\">\u003cfigcaption class=\"wp-caption-text\">Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Free ice cream AND candy? Pinch yourself, it’s true: on Saturday, September 15, \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> (at their San Francisco Ferry Building Marketplace shop) will be offering free scoops of their new flavor with Oakland-based \u003ca href=\"https://www.ochocandy.com/\">OCHO Candy\u003c/a>: \u003cb>OCHO PB&J\u003c/b>. The limited-edition flavor features chunks of OCHO’s organic peanut butter candy bars and gooey ribbons of organic raspberry jam mixed into Humphry Slocombe’s milk chocolate ice cream. It’s peanut butter jelly time! You’ll also get to try a mini OCHO candy bar (while supplies last).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not going to make it to the scooping event? The new flavor will be available at all Humphry Slocombe Bay Area scoop shop locations (Mission, Ferry Building, Oakland) throughout September. \u003c/p>\n\u003ch2>Enjoy a Night of Learning About San Francisco Restaurant History\u003c/h2>\n\u003cp>\u003cb>Tables From The Rubble\u003c/b>\u003cbr>\nAnnual Alice Ross Carey Lecture and Dinner\u003cbr>\nFriday, September 21, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ydtUFYnzipq\">640 Heritage Preservation Foundation, Metropolitan Club\u003c/a>\u003cbr>\n640 Sutter St., San Francisco\u003cbr>\n\u003ca href=\"http://r20.rs6.net/tn.jsp?f=001UXfOheIv4TfNTyk7S9ne2laS906ZGMPcKc21F0K86YrQH0AWu568_S4B7HulEC1VCJU34-pS-P41-wj_c3PQvidlMCjaP9Cvj2P_57sn3R6Udma5Rv1wAYHwuFj0AO8slY8lpa5I5EL7qY71jeIO0nfAFkcII8GlJMAizRIx55ERFMuJn1PUuLfIICMbJXtPut22DovfK_etMgxqgA3ZEHCooHRM5fCvxzhxKZ3eIx9WCxvCtpmwUhsKijhIxDlIDrAgmlAkJZGbfafV8OAjXU5S-tU9FAjZ&c=SgeHXHfeO8Eez9reQII__K8turZvmZp72Olnd6UMqw9mxpRb5EstWQ==&ch=Jt--qmkxwb9kPorYiketUOK8ox_pxmriDKLdMe1YvNijn-3c9iXDBg==\">Tickets\u003c/a>: $10 Heritage Members, Metropolitan Club Members, or students/seniors with ID; $15 Non-Heritage Member\u003cbr>\nOptional dinner: $75, will begin at approximately 7:30pm, following the conclusion of the lecture\u003c/p>\n\u003cfigure id=\"attachment_130344\" class=\"wp-caption aligncenter\" style=\"max-width: 1794px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg\" alt=\"Be sure to pick up a copy of Tables from the Rubble at this special lecture.\" width=\"1794\" height=\"2656\" class=\"size-full wp-image-130344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg 1794w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-800x1184.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-768x1137.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1020x1510.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-811x1200.jpg 811w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1180x1747.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-960x1421.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-240x355.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-375x555.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-520x770.jpg 520w\" sizes=\"(max-width: 1794px) 100vw, 1794px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to pick up a copy of Tables from the Rubble at this special lecture. \u003ccite>(Tandemvines Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco restaurant and history buffs won’t want to miss this special night when author Denise Clifton reads from her recent book, \u003ca href=\"https://www.amazon.com/gp/product/098827471X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=098827471X&linkCode=as2&tag=tablehopper-20&linkId=d5d318f695ca36969c4309b6adde6d40\">\u003ci>Tables From The Rubble: How the Restaurants That Arose After the Great Quake of 1906 Still Feed San Francisco Today\u003c/i>\u003c/a>, which transports readers to San Francisco in the years after the Great Earthquake of 1906. Amid the ruins, restaurants rose to feed the hungry and there are a handful that remain today, like Fior d’Italia, the Garden Court at the Palace Hotel, and Sam Wo. During the lecture, Clifton will share stories and historic photos from legacy restaurants. \u003c/p>\n\u003cp>Book signing and optional fixed-price dinner will follow. In partnership with \u003ca href=\"https://640hpf.org/\">640 Heritage Preservation Foundation\u003c/a>.\u003c/p>\n\u003ch2>It’s Time to Meat One of the City’s Latest Double Cheeseburgers\u003c/h2>\n\u003cp>\u003cb>The Board\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FCnQaBoEHBH2\">1077 Mission St., San Francisco\u003c/a>\u003cbr>\nWed–Fri 6pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-saucy-e1536596081374.jpg\" alt=\"Things can get saucy with the BB sauce at The Board.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130345\">\u003cfigcaption class=\"wp-caption-text\">Things can get saucy with the BB sauce at The Board. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you just want to sink your choppers into a double cheeseburger, and when that craving strikes, Adam Mesnick at \u003ca href=\"https://www.theboardsf.com/\">The Board\u003c/a> in SoMa is ready for you. He’s known for his beastmode sandwiches at nearby DeliBoard, and this is his latest outpost on Mission, which originally opened with wicked East Coast-style breakfast sandwiches and bagels. This summer, he pivoted the business to evening hours (Wed–Fri 6pm–9pm), and is renting out the space for private events and pop-ups.\u003c/p>\n\u003cp>With the new evening hours comes a new, rotating menu, and the star of the show is his double cheeseburger, topped with white and yellow American cheese (no shame here!), shredduce (shredded lettuce), BB (Board Burger) sauce (it’s a creamier and almost ranch-y version of a Thousand Island dressing, with extra pickle juice and less ketchup to boost the acidity), and thickly cut pickles that they slice fresh, which also helps cut through the overall richness (these are full dills from Chicago). \u003c/p>\n\u003cp>Mesnick is using Golden Gate Meat Company’s burger blend, which gets a nice sear on the edges of the patties (they have a kind of craggy edge instead of being perfectly formed, which yields different and pleasing textures as you eat your way through the burger). The Panorama bun (you can choose sesame or plain) holds up until the very end, which isn’t an easy feat considering the heft of this artfully and thoughtfully constructed burger. You’ll want to grab a few napkins. \u003c/p>\n\u003cp>The burger is more than enough, but if you’re in a “take no prisoners” mode, there are waffle fries ($8), which come with BB sauce, but who can say no to Cheez Whiz ($2)? Extra good with waffle fries. One night, you may have the option to graze on some nachos ($12) with carne asada or spicy Thai buffalo wings ($12) with bleu cheese. Let’s just say if you’ve paid a visit to any nearby bars or dispensaries, here’s your next stop.\u003c/p>\n\u003cfigure id=\"attachment_130346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-snacks-e1536596131574.jpg\" alt=\"The Board also offers some wicked snacks, from spicy wings to Board rolls to nachos.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130346\">\u003cfigcaption class=\"wp-caption-text\">The Board also offers some wicked snacks, from spicy wings to The Board rolls to nachos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mesnick is always innovating and coming up with evil snacks, and the one that’s going to haunt me and my dining wingman is the Board Rolls (three for $12). You ready? It’s basically an egg roll filled with pepperoni (legit pepperoni from the East Coast, yo!), marinara sauce, and, of course, gooey cheese, and then it’s fried up. I was calling it a New York Hot Pocket, a brother from another mother to a Totino’s pizza roll. I didn’t even put it down to take a picture, it was that good. So wrong, and yet so right. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Follow along at \u003ca href=\"https://www.instagram.com/theboardfrisco/\">@theboardfrisco\u003c/a> to keep up with all the latest culinary shenanigans happening over there.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk will hopefully inspire you to attend a hands-on curing class, learn about SF’s post-Quake restaurant history, help you score a free scoop of PB&J ice cream from Humphry Slocombe, and clue you in on where double cheeseburger lovers will want to head immediately for their next burger chow down session.\u003c/p>\n\u003ch2>Learn How to Make Bacon, Cure Salmon, and More!\u003c/h2>\n\u003cp>\u003cb>FarmCurious Class with Karen Solomon\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AEJCbUHZP712\">825 Bancroft Way, Berkeley\u003c/a>\u003cbr>\nSunday, September 23, 11am–2pm\u003cbr>\n\u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">Tickets\u003c/a>: $150\u003c/p>\n\u003cfigure id=\"attachment_130342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/cured-karen-solomon-e1536595856489.jpg\" alt=\"Learn about making bacon, jerky, and more from Karen Solomon’s new book.\" width=\"1920\" height=\"2467\" class=\"size-full wp-image-130342\">\u003cfigcaption class=\"wp-caption-text\">Learn about making bacon, jerky, and more from Karen Solomon’s new book. \u003ccite>(Storey Publishing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you curious about curing meat and fish? Want to try making pickles, or expand your repertoire into things like pickled eggs? Did you know you can make tofu jerky? Karen Solomon, author of \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1607744767/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1607744767&linkId=10237adb2bd2245e5718a5a1a40ec28b\">Asian Pickles\u003c/a>\u003c/i> and \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1580089585/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1580089585&linkId=13d70156d33d3197017943d1b5bf9ac3\">Jam It, Pickle It, Cure It\u003c/a>\u003c/i>, has a new book: \u003ca href=\"https://www.amazon.com/gp/product/161212903X/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=161212903X&linkId=fd5eec87d52544c0d2b930b0ccaaf2e1\">\u003ci>Cured Meat, Smoked Fish & Pickled Eggs\u003c/i>\u003c/a>, and it will have you inspired to make pickled herring, duck breast prosciutto, preserved herbed feta, and rousong (pork floss) in no time. \u003c/p>\n\u003cp>To coincide with the book launch, she’s teaching a number of classes around the Bay Area, starting with a hands-on class on \u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">meat and fish curing\u003c/a> with FarmCurious in Berkeley on September 23. You’ll learn to make beef jerky, smoky homemade bacon (without special equipment!), and bagel-ready cured salmon. And best of all, you get to bring it home. Yes, you are bringing home the bacon.\u003c/p>\n\u003ch2>PB&J Lovers Won’t Want to Miss This Free Ice Cream Scooping Event\u003c/h2>\n\u003cp>\u003cb>Humphry Slocombe\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tJXcEzin2Ek\">One Ferry Building, shop #8, San Francisco\u003c/a>\u003cbr>\nSaturday, September 15, 11am–1pm \u003c/p>\n\u003cfigure id=\"attachment_130343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/OCHO-PBJ-by-Humphry-Slocombe-2-e1536595931144.jpg\" alt=\"Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130343\">\u003cfigcaption class=\"wp-caption-text\">Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Free ice cream AND candy? Pinch yourself, it’s true: on Saturday, September 15, \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> (at their San Francisco Ferry Building Marketplace shop) will be offering free scoops of their new flavor with Oakland-based \u003ca href=\"https://www.ochocandy.com/\">OCHO Candy\u003c/a>: \u003cb>OCHO PB&J\u003c/b>. The limited-edition flavor features chunks of OCHO’s organic peanut butter candy bars and gooey ribbons of organic raspberry jam mixed into Humphry Slocombe’s milk chocolate ice cream. It’s peanut butter jelly time! You’ll also get to try a mini OCHO candy bar (while supplies last).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not going to make it to the scooping event? The new flavor will be available at all Humphry Slocombe Bay Area scoop shop locations (Mission, Ferry Building, Oakland) throughout September. \u003c/p>\n\u003ch2>Enjoy a Night of Learning About San Francisco Restaurant History\u003c/h2>\n\u003cp>\u003cb>Tables From The Rubble\u003c/b>\u003cbr>\nAnnual Alice Ross Carey Lecture and Dinner\u003cbr>\nFriday, September 21, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ydtUFYnzipq\">640 Heritage Preservation Foundation, Metropolitan Club\u003c/a>\u003cbr>\n640 Sutter St., San Francisco\u003cbr>\n\u003ca href=\"http://r20.rs6.net/tn.jsp?f=001UXfOheIv4TfNTyk7S9ne2laS906ZGMPcKc21F0K86YrQH0AWu568_S4B7HulEC1VCJU34-pS-P41-wj_c3PQvidlMCjaP9Cvj2P_57sn3R6Udma5Rv1wAYHwuFj0AO8slY8lpa5I5EL7qY71jeIO0nfAFkcII8GlJMAizRIx55ERFMuJn1PUuLfIICMbJXtPut22DovfK_etMgxqgA3ZEHCooHRM5fCvxzhxKZ3eIx9WCxvCtpmwUhsKijhIxDlIDrAgmlAkJZGbfafV8OAjXU5S-tU9FAjZ&c=SgeHXHfeO8Eez9reQII__K8turZvmZp72Olnd6UMqw9mxpRb5EstWQ==&ch=Jt--qmkxwb9kPorYiketUOK8ox_pxmriDKLdMe1YvNijn-3c9iXDBg==\">Tickets\u003c/a>: $10 Heritage Members, Metropolitan Club Members, or students/seniors with ID; $15 Non-Heritage Member\u003cbr>\nOptional dinner: $75, will begin at approximately 7:30pm, following the conclusion of the lecture\u003c/p>\n\u003cfigure id=\"attachment_130344\" class=\"wp-caption aligncenter\" style=\"max-width: 1794px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg\" alt=\"Be sure to pick up a copy of Tables from the Rubble at this special lecture.\" width=\"1794\" height=\"2656\" class=\"size-full wp-image-130344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg 1794w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-800x1184.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-768x1137.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1020x1510.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-811x1200.jpg 811w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1180x1747.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-960x1421.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-240x355.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-375x555.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-520x770.jpg 520w\" sizes=\"(max-width: 1794px) 100vw, 1794px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to pick up a copy of Tables from the Rubble at this special lecture. \u003ccite>(Tandemvines Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco restaurant and history buffs won’t want to miss this special night when author Denise Clifton reads from her recent book, \u003ca href=\"https://www.amazon.com/gp/product/098827471X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=098827471X&linkCode=as2&tag=tablehopper-20&linkId=d5d318f695ca36969c4309b6adde6d40\">\u003ci>Tables From The Rubble: How the Restaurants That Arose After the Great Quake of 1906 Still Feed San Francisco Today\u003c/i>\u003c/a>, which transports readers to San Francisco in the years after the Great Earthquake of 1906. Amid the ruins, restaurants rose to feed the hungry and there are a handful that remain today, like Fior d’Italia, the Garden Court at the Palace Hotel, and Sam Wo. During the lecture, Clifton will share stories and historic photos from legacy restaurants. \u003c/p>\n\u003cp>Book signing and optional fixed-price dinner will follow. In partnership with \u003ca href=\"https://640hpf.org/\">640 Heritage Preservation Foundation\u003c/a>.\u003c/p>\n\u003ch2>It’s Time to Meat One of the City’s Latest Double Cheeseburgers\u003c/h2>\n\u003cp>\u003cb>The Board\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FCnQaBoEHBH2\">1077 Mission St., San Francisco\u003c/a>\u003cbr>\nWed–Fri 6pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-saucy-e1536596081374.jpg\" alt=\"Things can get saucy with the BB sauce at The Board.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130345\">\u003cfigcaption class=\"wp-caption-text\">Things can get saucy with the BB sauce at The Board. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you just want to sink your choppers into a double cheeseburger, and when that craving strikes, Adam Mesnick at \u003ca href=\"https://www.theboardsf.com/\">The Board\u003c/a> in SoMa is ready for you. He’s known for his beastmode sandwiches at nearby DeliBoard, and this is his latest outpost on Mission, which originally opened with wicked East Coast-style breakfast sandwiches and bagels. This summer, he pivoted the business to evening hours (Wed–Fri 6pm–9pm), and is renting out the space for private events and pop-ups.\u003c/p>\n\u003cp>With the new evening hours comes a new, rotating menu, and the star of the show is his double cheeseburger, topped with white and yellow American cheese (no shame here!), shredduce (shredded lettuce), BB (Board Burger) sauce (it’s a creamier and almost ranch-y version of a Thousand Island dressing, with extra pickle juice and less ketchup to boost the acidity), and thickly cut pickles that they slice fresh, which also helps cut through the overall richness (these are full dills from Chicago). \u003c/p>\n\u003cp>Mesnick is using Golden Gate Meat Company’s burger blend, which gets a nice sear on the edges of the patties (they have a kind of craggy edge instead of being perfectly formed, which yields different and pleasing textures as you eat your way through the burger). The Panorama bun (you can choose sesame or plain) holds up until the very end, which isn’t an easy feat considering the heft of this artfully and thoughtfully constructed burger. You’ll want to grab a few napkins. \u003c/p>\n\u003cp>The burger is more than enough, but if you’re in a “take no prisoners” mode, there are waffle fries ($8), which come with BB sauce, but who can say no to Cheez Whiz ($2)? Extra good with waffle fries. One night, you may have the option to graze on some nachos ($12) with carne asada or spicy Thai buffalo wings ($12) with bleu cheese. Let’s just say if you’ve paid a visit to any nearby bars or dispensaries, here’s your next stop.\u003c/p>\n\u003cfigure id=\"attachment_130346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-snacks-e1536596131574.jpg\" alt=\"The Board also offers some wicked snacks, from spicy wings to Board rolls to nachos.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130346\">\u003cfigcaption class=\"wp-caption-text\">The Board also offers some wicked snacks, from spicy wings to The Board rolls to nachos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mesnick is always innovating and coming up with evil snacks, and the one that’s going to haunt me and my dining wingman is the Board Rolls (three for $12). You ready? It’s basically an egg roll filled with pepperoni (legit pepperoni from the East Coast, yo!), marinara sauce, and, of course, gooey cheese, and then it’s fried up. I was calling it a New York Hot Pocket, a brother from another mother to a Totino’s pizza roll. I didn’t even put it down to take a picture, it was that good. So wrong, and yet so right. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Unique Dinners, Oakland Cocktail Week, a Proper Breakfast",
"title": "Table Talk: Unique Dinners, Oakland Cocktail Week, a Proper Breakfast",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>September is full of special events, from a fried chicken feast on the patio at Starbelly, to the immersive and artistic Nightfishing dinner, to a visiting chef from Oaxaca at August (1) Five, to Oakland Cocktail Week. You can also read about the perfect all-day menu at Noon All Day.\u003c/p>\n\u003ch2>Enjoy a Surrealist Evening at Nightfishing: An Immersive Art and Dining Experience\u003c/h2>\n\u003cp>\u003cb>The Midway SF\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AaBUoHDxgc62\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSeptember 12\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://ticketf.ly/2PfPWBa\">Tickets\u003c/a>: $125 (includes wine pairing)\u003c/p>\n\u003cfigure id=\"attachment_130264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/nightfishing-art-e1536036403823.jpg\" alt=\"Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway.\" width=\"1920\" height=\"1604\" class=\"size-full wp-image-130264\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway. \u003ccite>(Isis Hockenos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a memorable dining experience, one that will remind you that bohemian San Francisco is still alive and well? The Midway in San Francisco’s Dogpatch neighborhood has been hosting some unique events that intersect art, food, music, and technology. On September 12, The Midway resident artist \u003ca href=\"http://www.isishockenos.com/\">Isis Hockenos\u003c/a> is hosting an autumn harvest version of her seasonal \u003ca href=\"https://www.themidwaysf.com/event/1679267-night-fishing-immersive-art-san-francisco/\">Nightfishing\u003c/a> art and dining experience. It’s more than sitting at a table for a three-course dinner: it’s more like climbing inside one of her paintings (Isis transforms one of the galleries into a three-dimensional, life-sized painting). Crawl through peacock-colored foliage, smell the lanolin of a freshly sheared, crown-wearing sheep, and taste the meat cut lovingly from a rose-colored hog. \u003c/p>\n\u003cp>Isis' work contains many references to her experience in food production, particularly through a feminist lens, and to her upbringing in West Marin. The \u003ca href=\"http://themidwayculinary.com/\">Midway Culinary\u003c/a> team will execute a menu carefully curated by Isis, using locally sourced food from her community of oyster farmers, cheesemakers, and ranchers. Expect a healthy dash of surrealist delight.\u003c/p>\n\u003ch2>August (1) Five Hosts Spice Knows No Borders, Celebrating Mexican Independence Day with Oaxacan Guest Chef Julio Aquilera\u003c/h2>\n\u003cp>\u003cb>August (1) Five\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AeMrPajUqKq\">524 Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nThursday, September 13–Sunday, September 16\u003cbr>\nDinner: 5pm–9:30pm (open until 10:30pm Fri–Sat)\u003cbr>\nTasting menu: $75 per person (plus tax and gratuity)\u003cbr>\nBrunch Sat–Sun: 10:30am–2pm\u003cbr>\nReservations: (415) 771-5900\u003c/p>\n\u003cfigure id=\"attachment_130265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DESTILADO-carrots-e1536036839673.jpg\" alt=\"The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-130265\">\u003cfigcaption class=\"wp-caption-text\">The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca. \u003ccite>(Julio Aquilera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for another unique dining experience? From Thursday, September 13 to Sunday, September 16, the contemporary Indian restaurant \u003ca href=\"https://www.august1five.com/\">August (1) Five\u003c/a> is celebrating Mexican Independence Day with a chef collaboration series called \u003cb>Spice Knows No Borders\u003c/b>. Chef Manish Tyagi is hosting chef Julio Aquilera from the modern El Destilado in Oaxaca (Julio was executive chef at La Urbana and has also worked at Saison and Waterbar, so he is no stranger to SF). The two chefs have collaborated on a five-course, family-style tasting menu. Highlights include BBQ Carrots with carrot mole, coconut crumble, housemade ginger-nut milk, pickled ginger; Chintextle TUNA tartar with chile pasilla Oaxaqueña, citrus; naan crisp; and Pulpo Negro with squid ink, tare, honey, habanero, kashmiri chile powder, and chile oil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Guests can also order dishes à la carte, and there will additionally be some collaborative dishes for weekend brunch.\u003c/p>\n\u003ch2>Plan on Some Bar Hopping and Attending Cool Events During Oakland Cocktail Week\u003c/h2>\n\u003cp>\u003cb>Oakland Cocktail Week\u003c/b>\u003cbr>\nSeptember 15–23\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_130266\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg\" alt=\"Be sure to enjoy a Mai Tai during Oakland Cocktail Week!\" width=\"1080\" height=\"810\" class=\"size-full wp-image-130266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to enjoy a Mai Tai during Oakland Cocktail Week! \u003ccite>(Oakland Cocktail Week)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first-ever \u003ca href=\"https://www.oaklandcocktailweek.com/\">Oakland Cocktail Week\u003c/a> is happening September 15–23, with \u003ca href=\"https://www.oaklandcocktailweek.com/venues\">over 40 bars and restaurants\u003c/a> in Oakland crafting $10 cocktails that tell the story of Oakland. You can visit some favorite places, and check out some spots you’re curious about as well, like Ramen Shop, Dyafa, Farmhouse Thai Kitchen, Cosecha, Grand Lake Kitchen, and many others. \u003c/p>\n\u003cp>There are also a number of special \u003ca href=\"https://www.oaklandcocktailweek.com/events\">events\u003c/a>, including a cocktail pairing dinner, a Tiki Mai Tai crawl, a workshop on crafting botanical cocktails with bitters and non-alcoholic spirits, a discussion on the mezcal production process, a cocktail competition, and more. \u003c/p>\n\u003cp>A portion of proceeds from all events will go towards \u003ca href=\"http://bit.ly/2wknA0N\">ROC the Bay\u003c/a> and their \u003ca href=\"http://bit.ly/2w3EVeK\">Restore Oakland\u003c/a> community center in the heart of the Fruitvale District. The center will include a food business incubator, on-the job restaurant training, and a restaurant facility.\u003c/p>\n\u003ch2>Party on the Patio! A Fried Chicken Feast at Starbelly\u003c/h2>\n\u003cp>\u003cb>Starbelly\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KmgWuzTsAXp\">3583 16th St., San Francisco\u003c/a>\u003cbr>\nTuesday, September 18\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/starbellys-patio-picnic-series-fried-chicken-tickets-49437384548\">Tickets\u003c/a>: $45\u003cbr>\nSeatings at 6pm and 8pm\u003c/p>\n\u003cfigure id=\"attachment_130267\" class=\"wp-caption aligncenter\" style=\"max-width: 1337px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/starbelly-chicken.png\" alt=\"Salute the end of summer at Starbelly’s fried chicken patio party.\" width=\"1337\" height=\"1003\" class=\"size-full wp-image-130267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken.png 1337w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-520x390.png 520w\" sizes=\"(max-width: 1337px) 100vw, 1337px\">\u003cfigcaption class=\"wp-caption-text\">Salute the end of summer at Starbelly’s fried chicken patio party. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling all fried chicken lovers! Starbelly's popular patio picnic series is back for the summer on Tuesday, September 18, and it’s going to be a fried chicken feast. You’ll enjoy Rocky free-range fried chicken with some fabulous fixin’s, like jalapeño corn bread and honey butter, heirloom apple and celery root slaw, braised collard greens with housemade bacon, and for dessert, late summer fruit cobbler with buttermilk biscuit topping and whipped cream.\u003c/p>\n\u003cp>Since Starbelly recently secured a full liquor license, cocktails will be available from lead bartender Christopher Niles, including the Ward 9—a Boston-inspired riff on the classic Ward 8 cocktail—served punch-style for the picnic, and the Gentleman Caller, which is a Starbelly spin on a Manhattan with Sonoma Distilling Company bourbon, Suze and sweet vermouth. Cocktails are sold separately.\u003c/p>\n\u003ch2>Enjoy the All-Day Menu (and Patio) at Noon All Day\u003c/h2>\n\u003cp>\u003cb>Noon All Day\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/um26mJQ3Yju\">690 Indiana St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 7am–5pm\u003cbr>\nSat–Sun 8am–3pm\u003c/p>\n\u003cfigure id=\"attachment_130268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/noon-bowl-e1536037021992.jpg\" alt=\"The outstanding seasonal rice bowl at Noon All Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130268\">\u003cfigcaption class=\"wp-caption-text\">The outstanding seasonal rice bowl at Noon All Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of us like to have brunch for lunch, or maybe we’re a late-riser, or just an egg fanatic. At Dogpatch’s \u003ca href=\"http://noonallday.com/\">Noon All Day\u003c/a>, this casual café from the nearby Piccino crew has a menu that’s built for any time of day or appetite. And if you’re craving eggs at 2pm, you can have them in their Proper Breakfast ($15), which comes with two poached eggs, their creamy butter beans, braised greens, toast, and your choice of pork belly or sliced avocado (served beautifully sliced and fanned out), with a spoonful of fermented chile. It’s not only affordable, but is such a homey and satisfying dish, whether you’re nursing a hangover or just craving something comforting. (Their chicken soup stracciatella, $9, with chicken broth whisked with egg, poached chicken, and nettles is a miracle worker for whatever may ail you.)\u003c/p>\n\u003cp>Over in the healthy camp is their seasonal rice bowl ($14), currently a melange of such beautiful spring peas, cucumber, summer squash, romano beans, mixed with a ginger-scallion sauce and topped with a poached egg (you can ramp up with pork belly or avocado for $3). It’s extra-delicious with a ginger-turmeric spritz.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The menu offers a variety of small bites (don’t miss the cauliflower potato fritters), sandwiches (personally, I find the pocket sandwiches a little expensive for what you get), salads (the produce is beautiful), and there’s even soft-serve. Come by in the morning for all kinds of house-baked treasures, including their kimchi danish, and on sunny days, their outdoor patio is perfect for a glass of wine (or a housemade chai). Can’t make it out there? You’re in luck, they also deliver with \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a> (use that link for $10 off your first two orders).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>September is full of special events, from a fried chicken feast on the patio at Starbelly, to the immersive and artistic Nightfishing dinner, to a visiting chef from Oaxaca at August (1) Five, to Oakland Cocktail Week. You can also read about the perfect all-day menu at Noon All Day.\u003c/p>\n\u003ch2>Enjoy a Surrealist Evening at Nightfishing: An Immersive Art and Dining Experience\u003c/h2>\n\u003cp>\u003cb>The Midway SF\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AaBUoHDxgc62\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSeptember 12\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://ticketf.ly/2PfPWBa\">Tickets\u003c/a>: $125 (includes wine pairing)\u003c/p>\n\u003cfigure id=\"attachment_130264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/nightfishing-art-e1536036403823.jpg\" alt=\"Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway.\" width=\"1920\" height=\"1604\" class=\"size-full wp-image-130264\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway. \u003ccite>(Isis Hockenos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a memorable dining experience, one that will remind you that bohemian San Francisco is still alive and well? The Midway in San Francisco’s Dogpatch neighborhood has been hosting some unique events that intersect art, food, music, and technology. On September 12, The Midway resident artist \u003ca href=\"http://www.isishockenos.com/\">Isis Hockenos\u003c/a> is hosting an autumn harvest version of her seasonal \u003ca href=\"https://www.themidwaysf.com/event/1679267-night-fishing-immersive-art-san-francisco/\">Nightfishing\u003c/a> art and dining experience. It’s more than sitting at a table for a three-course dinner: it’s more like climbing inside one of her paintings (Isis transforms one of the galleries into a three-dimensional, life-sized painting). Crawl through peacock-colored foliage, smell the lanolin of a freshly sheared, crown-wearing sheep, and taste the meat cut lovingly from a rose-colored hog. \u003c/p>\n\u003cp>Isis' work contains many references to her experience in food production, particularly through a feminist lens, and to her upbringing in West Marin. The \u003ca href=\"http://themidwayculinary.com/\">Midway Culinary\u003c/a> team will execute a menu carefully curated by Isis, using locally sourced food from her community of oyster farmers, cheesemakers, and ranchers. Expect a healthy dash of surrealist delight.\u003c/p>\n\u003ch2>August (1) Five Hosts Spice Knows No Borders, Celebrating Mexican Independence Day with Oaxacan Guest Chef Julio Aquilera\u003c/h2>\n\u003cp>\u003cb>August (1) Five\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AeMrPajUqKq\">524 Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nThursday, September 13–Sunday, September 16\u003cbr>\nDinner: 5pm–9:30pm (open until 10:30pm Fri–Sat)\u003cbr>\nTasting menu: $75 per person (plus tax and gratuity)\u003cbr>\nBrunch Sat–Sun: 10:30am–2pm\u003cbr>\nReservations: (415) 771-5900\u003c/p>\n\u003cfigure id=\"attachment_130265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DESTILADO-carrots-e1536036839673.jpg\" alt=\"The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-130265\">\u003cfigcaption class=\"wp-caption-text\">The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca. \u003ccite>(Julio Aquilera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for another unique dining experience? From Thursday, September 13 to Sunday, September 16, the contemporary Indian restaurant \u003ca href=\"https://www.august1five.com/\">August (1) Five\u003c/a> is celebrating Mexican Independence Day with a chef collaboration series called \u003cb>Spice Knows No Borders\u003c/b>. Chef Manish Tyagi is hosting chef Julio Aquilera from the modern El Destilado in Oaxaca (Julio was executive chef at La Urbana and has also worked at Saison and Waterbar, so he is no stranger to SF). The two chefs have collaborated on a five-course, family-style tasting menu. Highlights include BBQ Carrots with carrot mole, coconut crumble, housemade ginger-nut milk, pickled ginger; Chintextle TUNA tartar with chile pasilla Oaxaqueña, citrus; naan crisp; and Pulpo Negro with squid ink, tare, honey, habanero, kashmiri chile powder, and chile oil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Guests can also order dishes à la carte, and there will additionally be some collaborative dishes for weekend brunch.\u003c/p>\n\u003ch2>Plan on Some Bar Hopping and Attending Cool Events During Oakland Cocktail Week\u003c/h2>\n\u003cp>\u003cb>Oakland Cocktail Week\u003c/b>\u003cbr>\nSeptember 15–23\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_130266\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg\" alt=\"Be sure to enjoy a Mai Tai during Oakland Cocktail Week!\" width=\"1080\" height=\"810\" class=\"size-full wp-image-130266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to enjoy a Mai Tai during Oakland Cocktail Week! \u003ccite>(Oakland Cocktail Week)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first-ever \u003ca href=\"https://www.oaklandcocktailweek.com/\">Oakland Cocktail Week\u003c/a> is happening September 15–23, with \u003ca href=\"https://www.oaklandcocktailweek.com/venues\">over 40 bars and restaurants\u003c/a> in Oakland crafting $10 cocktails that tell the story of Oakland. You can visit some favorite places, and check out some spots you’re curious about as well, like Ramen Shop, Dyafa, Farmhouse Thai Kitchen, Cosecha, Grand Lake Kitchen, and many others. \u003c/p>\n\u003cp>There are also a number of special \u003ca href=\"https://www.oaklandcocktailweek.com/events\">events\u003c/a>, including a cocktail pairing dinner, a Tiki Mai Tai crawl, a workshop on crafting botanical cocktails with bitters and non-alcoholic spirits, a discussion on the mezcal production process, a cocktail competition, and more. \u003c/p>\n\u003cp>A portion of proceeds from all events will go towards \u003ca href=\"http://bit.ly/2wknA0N\">ROC the Bay\u003c/a> and their \u003ca href=\"http://bit.ly/2w3EVeK\">Restore Oakland\u003c/a> community center in the heart of the Fruitvale District. The center will include a food business incubator, on-the job restaurant training, and a restaurant facility.\u003c/p>\n\u003ch2>Party on the Patio! A Fried Chicken Feast at Starbelly\u003c/h2>\n\u003cp>\u003cb>Starbelly\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KmgWuzTsAXp\">3583 16th St., San Francisco\u003c/a>\u003cbr>\nTuesday, September 18\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/starbellys-patio-picnic-series-fried-chicken-tickets-49437384548\">Tickets\u003c/a>: $45\u003cbr>\nSeatings at 6pm and 8pm\u003c/p>\n\u003cfigure id=\"attachment_130267\" class=\"wp-caption aligncenter\" style=\"max-width: 1337px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/starbelly-chicken.png\" alt=\"Salute the end of summer at Starbelly’s fried chicken patio party.\" width=\"1337\" height=\"1003\" class=\"size-full wp-image-130267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken.png 1337w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-520x390.png 520w\" sizes=\"(max-width: 1337px) 100vw, 1337px\">\u003cfigcaption class=\"wp-caption-text\">Salute the end of summer at Starbelly’s fried chicken patio party. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling all fried chicken lovers! Starbelly's popular patio picnic series is back for the summer on Tuesday, September 18, and it’s going to be a fried chicken feast. You’ll enjoy Rocky free-range fried chicken with some fabulous fixin’s, like jalapeño corn bread and honey butter, heirloom apple and celery root slaw, braised collard greens with housemade bacon, and for dessert, late summer fruit cobbler with buttermilk biscuit topping and whipped cream.\u003c/p>\n\u003cp>Since Starbelly recently secured a full liquor license, cocktails will be available from lead bartender Christopher Niles, including the Ward 9—a Boston-inspired riff on the classic Ward 8 cocktail—served punch-style for the picnic, and the Gentleman Caller, which is a Starbelly spin on a Manhattan with Sonoma Distilling Company bourbon, Suze and sweet vermouth. Cocktails are sold separately.\u003c/p>\n\u003ch2>Enjoy the All-Day Menu (and Patio) at Noon All Day\u003c/h2>\n\u003cp>\u003cb>Noon All Day\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/um26mJQ3Yju\">690 Indiana St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 7am–5pm\u003cbr>\nSat–Sun 8am–3pm\u003c/p>\n\u003cfigure id=\"attachment_130268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/noon-bowl-e1536037021992.jpg\" alt=\"The outstanding seasonal rice bowl at Noon All Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130268\">\u003cfigcaption class=\"wp-caption-text\">The outstanding seasonal rice bowl at Noon All Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of us like to have brunch for lunch, or maybe we’re a late-riser, or just an egg fanatic. At Dogpatch’s \u003ca href=\"http://noonallday.com/\">Noon All Day\u003c/a>, this casual café from the nearby Piccino crew has a menu that’s built for any time of day or appetite. And if you’re craving eggs at 2pm, you can have them in their Proper Breakfast ($15), which comes with two poached eggs, their creamy butter beans, braised greens, toast, and your choice of pork belly or sliced avocado (served beautifully sliced and fanned out), with a spoonful of fermented chile. It’s not only affordable, but is such a homey and satisfying dish, whether you’re nursing a hangover or just craving something comforting. (Their chicken soup stracciatella, $9, with chicken broth whisked with egg, poached chicken, and nettles is a miracle worker for whatever may ail you.)\u003c/p>\n\u003cp>Over in the healthy camp is their seasonal rice bowl ($14), currently a melange of such beautiful spring peas, cucumber, summer squash, romano beans, mixed with a ginger-scallion sauce and topped with a poached egg (you can ramp up with pork belly or avocado for $3). It’s extra-delicious with a ginger-turmeric spritz.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu offers a variety of small bites (don’t miss the cauliflower potato fritters), sandwiches (personally, I find the pocket sandwiches a little expensive for what you get), salads (the produce is beautiful), and there’s even soft-serve. Come by in the morning for all kinds of house-baked treasures, including their kimchi danish, and on sunny days, their outdoor patio is perfect for a glass of wine (or a housemade chai). Can’t make it out there? You’re in luck, they also deliver with \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a> (use that link for $10 off your first two orders).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: September Is Full of Great Food Events…and Tequila!",
"title": "Table Talk: September Is Full of Great Food Events…and Tequila!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Ritu Indian Soul Food, Farming Hope’s Fundraiser, and a Clambake",
"title": "Table Talk: Ritu Indian Soul Food, Farming Hope’s Fundraiser, and a Clambake",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk should hopefully inspire you to have a meal soon at Ritu Indian Soul Food in the Mission, and, if you want to help San Francisco’s unhoused population, please book a ticket to Farming Hope’s Fiesta fundraiser. I also have a tidbit for you on where to find a tasty Cubano and Sunday clambake.\u003c/p>\n\u003ch2>Where to Find Some of San Francisco’s Best Indian Food (Thank Me Later)\u003c/h2>\n\u003cp>\u003cb>Ritu Indian Soul Food\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/U6YqrMffE6q\">3111 24th St., San Francisco\u003c/a>\u003cbr>\nDinner served Tue–Thu, Sat–Sun 5–10pm, Fri 11am–10pm\u003cbr>\nBrunch Sat–Sun 11am–2:30pm\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.kqed.org/bayareabites/128654/table-talk-meet-the-rebranded-ritu-get-ready-for-the-feast-fathers-day-deals\">previous Table Talk piece\u003c/a>, I mentioned the former DUM in the Mission recently rebranded to Ritu Indian Soul Food (ritu means “seasons”). Have you been yet? No? Anyone who even remotely likes Indian food will have strong, loving feelings for Mumbai native chef Rupam Bhagat’s flavorful cuisine that will make you feel like he’s cooking just for you. Guess what? He is. He has just one other person helping out in the kitchen while turning out such great dishes, many based on family recipes. Don’t want to choose? You also have the option of having the chef cook a four-course meal for your table at $40 each. \u003c/p>\n\u003cfigure id=\"attachment_130112\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Ritu_Biryani1_photocreditKristenLoken-e1534548484737.jpg\" alt=\"You’ll find chef Rupam’s famed biryani at Ritu.\" width=\"1920\" height=\"2877\" class=\"size-full wp-image-130112\">\u003cfigcaption class=\"wp-caption-text\">You’ll find chef Rupam’s famed biryani at Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extensive menu is shockingly affordable for how sophisticated the flavors and preparations are—nothing is over $17 at the moment. Start with his tandoori fried chicken ($14), flavorful thighs saturated in a sauce of ginger and garlic and the tang of tamarind (the flavors are inspired by the Indian-Chinese cuisine style that is popular in India). His creativity is apparent in the artichoke pakora ($10), which he marinates for extra flavor, and the fried quinoa side dish ($4), with curry leaves and chile, inspired by a State Bird Provisions topping on their chawan mushi. Crunch, crunch. And don’t miss a peek at the seasonal specials board (you may find things like zucchini blossom fritters). It’s worth noting how well gluten-free and vegan diners will eat here. There are plenty of options, from charred green beans to tandoori whole cauliflower (vegans, hold the yogurt). \u003c/p>\n\u003cfigure id=\"attachment_130110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ritu-artichoke-e1534548220505.jpg\" alt=\"The artichoke pakoras are a great place to start.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130110\">\u003cfigcaption class=\"wp-caption-text\">The artichoke pakoras are a great place to start. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But if you’re a carnivore, you won’t want to pass up the pork vindaloo ($16), the best I have had outside of Goa. Chef Rupam marinates the pork butt in a garlic paste, and the flavor is so deep and delicious with ginger, garlic, coriander, turmeric, and vinegar—it just pops. Wait until you bite into the potatoes. The recipe is from his friend’s mother from Goa (where the dish hails from but this pork and vinegar dish originally has Portuguese origins). Another favorite for me is his perfectly seasoned lamb seekh kebab ($13), with notes of crushed coriander seeds and mint. You should also try his famed biryani, and I am coming back for the steamed fish.\u003c/p>\n\u003cfigure id=\"attachment_130111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ritu-vindaloo-e1534548278883.jpg\" alt=\"Don’t miss Ritu’s extraordinary pork vindaloo.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130111\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss Ritu’s extraordinary pork vindaloo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ritu is a casual place, with bright colors and even brighter lights. It’s an easy place for a midweek meal, but the flavors are so good you could fool yourself and pretend you’re eating at one of SF’s high-end Indian restaurants. Just don’t be in a rush—things move a little slower here since everything is made to order, perfect for date night. The wine list covers a lot of bases, and there are a couple aperitifs and a white sangria, while three kinds of lassi and four kinds of sodas (like salted and spiced fresh lime) are also offered. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you want to enjoy his food during the week, track down his truck, the \u003ca href=\"http://www.dumsf.com/events/\">Dum truck\u003c/a>. One more thing to note: Ritu just launched \u003cb>weekend brunch\u003c/b>, served Sat–Sun 11am–2:30pm, with dishes like masala omelette, butter chicken toast, and sprout and cheese crepe. You can ask Rupam when he plans to sleep.\u003c/p>\n\u003ch2>Don’t Miss Farming Hope’s Annual Fiesta Fundraiser at Mister Jiu’s\u003c/h2>\n\u003cp>\u003cb>Mister Jiu's\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/x8ynYwTDFG22\">28 Waverly Place\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nSunday, September 16\u003cbr>\n6pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/mister-jius-farming-hope-fiesta-tickets-48072318599\">Tickets\u003c/a>: $108 + $3.15 fee\u003c/p>\n\u003cfigure id=\"attachment_130115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farminghope-e1534551474865.jpg\" alt=\"One of Farming Hope’s Thursday community dinners.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130115\">\u003cfigcaption class=\"wp-caption-text\">One of Farming Hope’s Thursday community dinners. \u003ccite>(Tim Dang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farminghope.org/fundraiser\">Farming Hope\u003c/a> is a non-profit community organization providing transitional employment and training in the culinary industry to unhoused and low-income people in our community, something that is greatly needed right now. They have been doing some strong work in the San Francisco Bay Area, promoting self-sufficiency by creating equitable opportunities in local food businesses. \u003c/p>\n\u003cp>Every week, they host \u003ca href=\"https://farminghope.org/eat-with-us/\">pop-up dinners\u003c/a> you can buy tickets for (these community dinners highlight ingredients from their urban gardens and partner Imperfect Produce). Ticket donations range from $35–$45 per person, and help pay their employees while training on the job.\u003c/p>\n\u003cp>But on September 16, they’re hosting their \u003cb>Fiesta at Mister Jiu’s\u003c/b>, a second community fundraiser dinner designed to raise funds for their first community café in San Francisco! It’s going to be quite the night with top San Francisco restaurant partners, including Mission Chinese Food, Nopa and Nopalito, Tartine Bakery, Turtle Tower, Zero Zero, and Outerlands. There will also be drinks, live music, storytelling from their culinary and garden apprentices, a live auction, and activities (including a cactus-jam workshop).\u003c/p>\n\u003cp>You can buy tickets to the event, or even look into the various sponsor levels to help support their mission to provide jobs, training, and community to help end poverty and homelessness. Or book a ticket to their pop-up dinners and help support this amazing organization.\u003c/p>\n\u003ch2>Indulge in Some East Coast Nostalgia at a Sunday Clambake\u003c/h2>\n\u003cp>\u003cb>Presidio Social Club\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/MrCJZvkeiCT2\">563 Ruger St., San Francisco\u003c/a>\u003cbr>\nSundays, starting at 5pm (through October 14)\u003c/p>\n\u003cfigure id=\"attachment_130116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Clambake-e1534551529952.jpg\" alt=\"Get ready for Sunday Clambake at Presidio Social Club.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130116\">\u003cfigcaption class=\"wp-caption-text\">Get ready for Sunday Clambake at Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who misses East Coast summers will happy with this new \u003cb>Clambake Series\u003c/b>, running every Sunday through October 14 at Presidio Social Club. The three-course clambake dinner is available after 5pm and includes a Boston thin lettuce salad, clambake with Maine lobster, clams, mussels, sausage, corn, potatoes, and butter, and for dessert: Boston cream pie. The meal is $48, and you can also start your evening with a Sea Breeze or Cape Cod to really get into the theme.\u003c/p>\n\u003ch2>Avedano's Deli Opens in the Back of Maison Corbeaux, Serving Sandwiches and More\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.corbeauxws.com\">Maison Corbeaux\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vqZicKV8pgr\">2901 Sacramento St., San Francisco\u003c/a>\u003cbr>\nDeli open Wed–Sun 11am–7pm\u003c/p>\n\u003cfigure id=\"attachment_130117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/avedanos-cubano-e1534551676791.jpg\" alt=\"Find a tasty Cubano at Avedano’s Deli at Maison Corbeaux.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130117\">\u003cfigcaption class=\"wp-caption-text\">Find a tasty Cubano at Avedano’s Deli at Maison Corbeaux. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the corner of Divisadero and Sacramento in Pacific Heights is Maison Corbeaux, a well-stocked bottle shop that Kyle Nadeau opened in the former London Market. But there’s a new addition in the back you should be aware of: Avedano’s butcher shop in Bernal Heights has opened a satellite deli there. You’ll find a menu of hot and cold sandwiches, soup, pizzas, and tasty salads, including one that is like a niçoise with smoked trout. It’s all about the hot sandwiches (you can browse the wines while you wait): there’s an excellent Cubano, and their popular Smokey Moe, a grilled panino with smoked turkey, Swiss cheese, bacon, jalapeño jam, mayo, and pepperoncini. It’s worth noting the pastrami is housemade! You can grab a sandwich and head just two blocks away to the nearby Alta Plaza Park.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There’s also a meat case, with different cuts of beef, lamb, pork, and chicken (easy dinner, coming right up!), plus charcuterie and some cheese for any last-minute party needs, and the pantry area has pasta and snacky items too. Maison Corbeaux stocks a notable selection of wine, spirits (whiskey lovers, here’s your spot), and some quality beers, so you won’t be thirsty.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk should hopefully inspire you to have a meal soon at Ritu Indian Soul Food in the Mission, and, if you want to help San Francisco’s unhoused population, please book a ticket to Farming Hope’s Fiesta fundraiser. I also have a tidbit for you on where to find a tasty Cubano and Sunday clambake.\u003c/p>\n\u003ch2>Where to Find Some of San Francisco’s Best Indian Food (Thank Me Later)\u003c/h2>\n\u003cp>\u003cb>Ritu Indian Soul Food\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/U6YqrMffE6q\">3111 24th St., San Francisco\u003c/a>\u003cbr>\nDinner served Tue–Thu, Sat–Sun 5–10pm, Fri 11am–10pm\u003cbr>\nBrunch Sat–Sun 11am–2:30pm\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.kqed.org/bayareabites/128654/table-talk-meet-the-rebranded-ritu-get-ready-for-the-feast-fathers-day-deals\">previous Table Talk piece\u003c/a>, I mentioned the former DUM in the Mission recently rebranded to Ritu Indian Soul Food (ritu means “seasons”). Have you been yet? No? Anyone who even remotely likes Indian food will have strong, loving feelings for Mumbai native chef Rupam Bhagat’s flavorful cuisine that will make you feel like he’s cooking just for you. Guess what? He is. He has just one other person helping out in the kitchen while turning out such great dishes, many based on family recipes. Don’t want to choose? You also have the option of having the chef cook a four-course meal for your table at $40 each. \u003c/p>\n\u003cfigure id=\"attachment_130112\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Ritu_Biryani1_photocreditKristenLoken-e1534548484737.jpg\" alt=\"You’ll find chef Rupam’s famed biryani at Ritu.\" width=\"1920\" height=\"2877\" class=\"size-full wp-image-130112\">\u003cfigcaption class=\"wp-caption-text\">You’ll find chef Rupam’s famed biryani at Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extensive menu is shockingly affordable for how sophisticated the flavors and preparations are—nothing is over $17 at the moment. Start with his tandoori fried chicken ($14), flavorful thighs saturated in a sauce of ginger and garlic and the tang of tamarind (the flavors are inspired by the Indian-Chinese cuisine style that is popular in India). His creativity is apparent in the artichoke pakora ($10), which he marinates for extra flavor, and the fried quinoa side dish ($4), with curry leaves and chile, inspired by a State Bird Provisions topping on their chawan mushi. Crunch, crunch. And don’t miss a peek at the seasonal specials board (you may find things like zucchini blossom fritters). It’s worth noting how well gluten-free and vegan diners will eat here. There are plenty of options, from charred green beans to tandoori whole cauliflower (vegans, hold the yogurt). \u003c/p>\n\u003cfigure id=\"attachment_130110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ritu-artichoke-e1534548220505.jpg\" alt=\"The artichoke pakoras are a great place to start.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130110\">\u003cfigcaption class=\"wp-caption-text\">The artichoke pakoras are a great place to start. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But if you’re a carnivore, you won’t want to pass up the pork vindaloo ($16), the best I have had outside of Goa. Chef Rupam marinates the pork butt in a garlic paste, and the flavor is so deep and delicious with ginger, garlic, coriander, turmeric, and vinegar—it just pops. Wait until you bite into the potatoes. The recipe is from his friend’s mother from Goa (where the dish hails from but this pork and vinegar dish originally has Portuguese origins). Another favorite for me is his perfectly seasoned lamb seekh kebab ($13), with notes of crushed coriander seeds and mint. You should also try his famed biryani, and I am coming back for the steamed fish.\u003c/p>\n\u003cfigure id=\"attachment_130111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ritu-vindaloo-e1534548278883.jpg\" alt=\"Don’t miss Ritu’s extraordinary pork vindaloo.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130111\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss Ritu’s extraordinary pork vindaloo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ritu is a casual place, with bright colors and even brighter lights. It’s an easy place for a midweek meal, but the flavors are so good you could fool yourself and pretend you’re eating at one of SF’s high-end Indian restaurants. Just don’t be in a rush—things move a little slower here since everything is made to order, perfect for date night. The wine list covers a lot of bases, and there are a couple aperitifs and a white sangria, while three kinds of lassi and four kinds of sodas (like salted and spiced fresh lime) are also offered. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to enjoy his food during the week, track down his truck, the \u003ca href=\"http://www.dumsf.com/events/\">Dum truck\u003c/a>. One more thing to note: Ritu just launched \u003cb>weekend brunch\u003c/b>, served Sat–Sun 11am–2:30pm, with dishes like masala omelette, butter chicken toast, and sprout and cheese crepe. You can ask Rupam when he plans to sleep.\u003c/p>\n\u003ch2>Don’t Miss Farming Hope’s Annual Fiesta Fundraiser at Mister Jiu’s\u003c/h2>\n\u003cp>\u003cb>Mister Jiu's\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/x8ynYwTDFG22\">28 Waverly Place\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nSunday, September 16\u003cbr>\n6pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/mister-jius-farming-hope-fiesta-tickets-48072318599\">Tickets\u003c/a>: $108 + $3.15 fee\u003c/p>\n\u003cfigure id=\"attachment_130115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farminghope-e1534551474865.jpg\" alt=\"One of Farming Hope’s Thursday community dinners.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130115\">\u003cfigcaption class=\"wp-caption-text\">One of Farming Hope’s Thursday community dinners. \u003ccite>(Tim Dang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farminghope.org/fundraiser\">Farming Hope\u003c/a> is a non-profit community organization providing transitional employment and training in the culinary industry to unhoused and low-income people in our community, something that is greatly needed right now. They have been doing some strong work in the San Francisco Bay Area, promoting self-sufficiency by creating equitable opportunities in local food businesses. \u003c/p>\n\u003cp>Every week, they host \u003ca href=\"https://farminghope.org/eat-with-us/\">pop-up dinners\u003c/a> you can buy tickets for (these community dinners highlight ingredients from their urban gardens and partner Imperfect Produce). Ticket donations range from $35–$45 per person, and help pay their employees while training on the job.\u003c/p>\n\u003cp>But on September 16, they’re hosting their \u003cb>Fiesta at Mister Jiu’s\u003c/b>, a second community fundraiser dinner designed to raise funds for their first community café in San Francisco! It’s going to be quite the night with top San Francisco restaurant partners, including Mission Chinese Food, Nopa and Nopalito, Tartine Bakery, Turtle Tower, Zero Zero, and Outerlands. There will also be drinks, live music, storytelling from their culinary and garden apprentices, a live auction, and activities (including a cactus-jam workshop).\u003c/p>\n\u003cp>You can buy tickets to the event, or even look into the various sponsor levels to help support their mission to provide jobs, training, and community to help end poverty and homelessness. Or book a ticket to their pop-up dinners and help support this amazing organization.\u003c/p>\n\u003ch2>Indulge in Some East Coast Nostalgia at a Sunday Clambake\u003c/h2>\n\u003cp>\u003cb>Presidio Social Club\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/MrCJZvkeiCT2\">563 Ruger St., San Francisco\u003c/a>\u003cbr>\nSundays, starting at 5pm (through October 14)\u003c/p>\n\u003cfigure id=\"attachment_130116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Clambake-e1534551529952.jpg\" alt=\"Get ready for Sunday Clambake at Presidio Social Club.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130116\">\u003cfigcaption class=\"wp-caption-text\">Get ready for Sunday Clambake at Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who misses East Coast summers will happy with this new \u003cb>Clambake Series\u003c/b>, running every Sunday through October 14 at Presidio Social Club. The three-course clambake dinner is available after 5pm and includes a Boston thin lettuce salad, clambake with Maine lobster, clams, mussels, sausage, corn, potatoes, and butter, and for dessert: Boston cream pie. The meal is $48, and you can also start your evening with a Sea Breeze or Cape Cod to really get into the theme.\u003c/p>\n\u003ch2>Avedano's Deli Opens in the Back of Maison Corbeaux, Serving Sandwiches and More\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.corbeauxws.com\">Maison Corbeaux\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vqZicKV8pgr\">2901 Sacramento St., San Francisco\u003c/a>\u003cbr>\nDeli open Wed–Sun 11am–7pm\u003c/p>\n\u003cfigure id=\"attachment_130117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/avedanos-cubano-e1534551676791.jpg\" alt=\"Find a tasty Cubano at Avedano’s Deli at Maison Corbeaux.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130117\">\u003cfigcaption class=\"wp-caption-text\">Find a tasty Cubano at Avedano’s Deli at Maison Corbeaux. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the corner of Divisadero and Sacramento in Pacific Heights is Maison Corbeaux, a well-stocked bottle shop that Kyle Nadeau opened in the former London Market. But there’s a new addition in the back you should be aware of: Avedano’s butcher shop in Bernal Heights has opened a satellite deli there. You’ll find a menu of hot and cold sandwiches, soup, pizzas, and tasty salads, including one that is like a niçoise with smoked trout. It’s all about the hot sandwiches (you can browse the wines while you wait): there’s an excellent Cubano, and their popular Smokey Moe, a grilled panino with smoked turkey, Swiss cheese, bacon, jalapeño jam, mayo, and pepperoncini. It’s worth noting the pastrami is housemade! You can grab a sandwich and head just two blocks away to the nearby Alta Plaza Park.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s also a meat case, with different cuts of beef, lamb, pork, and chicken (easy dinner, coming right up!), plus charcuterie and some cheese for any last-minute party needs, and the pantry area has pasta and snacky items too. Maison Corbeaux stocks a notable selection of wine, spirits (whiskey lovers, here’s your spot), and some quality beers, so you won’t be thirsty.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Inner Richmond’s Breadbelly and Tuezday Noodz, Oysters, and Sake!",
"title": "Table Talk: Inner Richmond’s Breadbelly and Tuezday Noodz, Oysters, and Sake!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week, learn where can get your carbs on—at Breadbelly’s Asian-American bread delivery and pop-ups, and Tuezday Noodz Day at Le Soleil—and get tickets for OysterFest at Waterbar, and Sake Day before it sells out!\u003c/p>\n\u003ch2>Don’t Miss This Pop-Up’s Asian-American Breads and Pastries\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://breadbellysf.com/\">Breadbelly\u003c/a>\u003c/b>\u003cbr>\nVarious locations and delivery\u003cbr>\nUpdates on \u003ca href=\"https://www.instagram.com/breadbellysf/\">Instagram\u003c/a>\u003c/p>\n\u003cp>Can you even imagine having a box of fresh-baked and tasty Asian-American breads and treats arrive at your front door on a weekend morning, just as you’re waking up? And what if they were made by alums of top SF kitchens, like Atelier Crenn, Coi, and Hakkasan? I know, magic. \u003c/p>\n\u003cfigure id=\"attachment_130080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-sampler-e1534186616155.jpg\" alt=\"A sampling of baked goods in the Pastry Box from Breadbelly.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130080\">\u003cfigcaption class=\"wp-caption-text\">A sampling of baked goods in the Pastry Box from Breadbelly. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple weeks ago, I had a pastry box delivered for $25 (plus tax), and it was stuffed with a savory ham and cheese ensaymada (a tasty spin on the Filipino brioche treat with ham inside, topped with pecorino and buttercream/sugar), Ovaltine coffee cake, spongy castella cake, brown butter and peanut mochi, piaya, a Filipino street treat which was new to me: an unleavened flatbread filled with muscovado sugar (that was brought from an auntie direct from the Philippines!), banana and macadamia loaf, and soba koh chocolate chip cookies (made with buckwheat). \u003c/p>\n\u003cp>The trio (Clement Hsu, Katherine Campecino, and James Wong) have been baking out of Sababa in the Financial District, and are preparing to open their own Asian-American bakery in the former Heartbaker in the Inner Richmond in the fall (1408 Clement St.). They will be offering a café-style setting for coffee and pastry, both savory and sweet. A solid brunch will also be a part of the plan, and beer and wine and dinner are all being discussed. They’re looking forward to creating a comfortable neighborhood spot. \u003c/p>\n\u003cfigure id=\"attachment_130085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-ensaymada-e1534186928739.jpg\" alt=\"The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130085\">\u003cfigcaption class=\"wp-caption-text\">The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, you can order delivery or visit their bake sale and brunch pop-ups! The treats are always rotating; you can see what they’re making next on their Instagram at \u003ca href=\"https://www.instagram.com/breadbellysf/\">@breadbellysf\u003c/a>, like kaya toast with pandan. They’re exploring their interpretation of Asian-American baked goods, from nostalgic Chinese and Filipino treats to using Korean techniques for puffing the buckwheat. And great news: they’re starting East Bay delivery too!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for their brunch pop-ups, you can try some of their dishes like soufflé pancakes! (They have been collaborating with former colleague Mark Liberman, formerly of AQ.)\u003c/p>\n\u003cp>Here are upcoming dates for their bake sales (where you can pick up freshly baked goods) and brunches:\u003c/p>\n\u003cli>Saturday 8/18: Bake Sale at Andytown's Roastery (3016 Taraval St.)\u003c/li>\n\u003cli>Saturday 8/25: Breadbelly Brunch at The Board (1077 Mission St.)\u003c/li>\n\u003cp>\u003cbr>\nThey are already filling up with orders for delivery in September, so don’t delay (email clem@breadbellysf.com):\u003c/p>\n\u003cli>Saturday 9/1: Breadbelly Box Delivery in East Bay\u003c/li>\n\u003cli>Sunday 9/2: Breadbelly Box Delivery in SF\u003c/li>\n\u003cp>\u003c/p>\n\u003ch2>You’ll Want to Make Every Tuesday Noodz Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.facebook.com/TUEZDAYNOODZDAY/\">Tuezday Noodz Day\u003c/a>\u003c/b>\u003cbr>\nat Le Soleil\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8QkCCEWNoDM2\">133 Clement St., San Francisco\u003c/a>\u003cbr>\nTuesdays, 11:30am–3:30pm\u003c/p>\n\u003cp>Noodle soups can be an obsession for many, from Vietnamese pho to Thai tom yum to Chinese wonton noodle soup to Japanese ramen. And in foggy San Francisco, we can enjoy them year-round. So what if I told you there was a noodle pop-up focused on offering almost 10 different kinds of noodle soups from all over the world? At the family-run Le Soleil in the Inner Richmond, Tuesday lunch becomes Tuezday Noodz Day, served from 11:30am–3:30pm or so. \u003c/p>\n\u003cp>You’ll find black garlic turmeric noodles from Vietnam with pork belly, egg, prawn, cilantro, and scallion ($13), or a rich curry duck vermicelli ($13), a crossover with a curry dish they serve at Le Soleil, with carrot, potato, onion, bean sprout, basil, shallot, basil, chile, lemon, and a curry duck leg resting on top. \u003c/p>\n\u003cfigure id=\"attachment_130086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-sichuan-e1534187024682.jpg\" alt=\"Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130086\">\u003cfigcaption class=\"wp-caption-text\">Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last vestiges of my cold were cleared away with the Sichuan sole ramen ($13), a variation of the classic Sichuan dish of tender boiled fish in chile oil, but the soup version here with ramen noodles also featured pickled mustard greens (a favorite of mine, so tangy), plus bean sprouts, scallion, shallot, and chile oil (bring on the numbing \u003ci>ma-la\u003c/i> sensation!). I’m coming back for their Hainan chicken pho and Teochew dry noodles.\u003c/p>\n\u003cp>There are also some Vietnamese starters you don’t want to pass up, including the banh cuon ($13), a special dish they only make for Tuesday lunch: tender steamed rice noodle rolls filled with pork and wood ear mushrooms, topped with fried shallots, bean sprouts, lettuce, and chile nuoc nam on the side. \u003c/p>\n\u003cfigure id=\"attachment_130087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-banhcuon-e1534187536896.jpg\" alt=\"Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130087\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vietnamese coffee will perk you out of your food coma at the end of the meal, these bowls are bountiful.\u003c/p>\n\u003cp>The Noodz pop-up is an experiment from the owner’s daughter, Bianca Wong, who collaborates with her father Dennis on the menu. She also has two sisters and a brother-in-law helping with the pop-up. Since Le Soleil is closed on Tuesdays, the sisters thought it would be fun to try something new and focus on contemporary Asian noodles. They source a number of their noodles from their dad’s friend who has a local noodle factory—Le Soleil has been open since 1993, so Pops has the connections. Tuezday Noodz Day has been running since January—come by for this multi-generational pop-up and start working your way through the menu.\u003c/p>\n\u003ch2>Aw, Shucks: Don’t Miss OysterFest This Month\u003c/h2>\n\u003cp>\u003cb>OysterFest\u003c/b>\u003cbr>\nWaterbar\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cgvCMq3y46v\">399 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, August 26\u003cbr>\n12pm–3pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/oysterfest-2018-tickets-47197424768?aff=ebdssbdestsearch\">Tickets: $90/person (plus convenience fees), all inclusive\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/waterbar-oysterfest-e1534187604887.jpg\" alt=\"OysterFest will be an oyster-lover’s paradise on the patio at Waterbar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130088\">\u003cfigcaption class=\"wp-caption-text\">OysterFest will be an oyster-lover’s paradise on the patio at Waterbar. \u003ccite>(Waterbar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster lovers, don’t miss Waterbar’s annual OysterFest on Sunday, August 26. Waterbar is known for having one of the largest (and most sustainable) oyster selections in the city, so you can imagine their tenth annual OysterFest party is going to be abundant. Just to give you an idea, more than 5,000 oysters were served during OysterFest 2017. \u003c/p>\n\u003cp>This outdoor party will feature small bites from oyster lovin’ restaurants and farms, including Waterbar (of course), neighboring EPIC Steak, Farallon, Homestead, Dobbs Ferry, Leo’s, and more. A selection of local wines and microbrews (including Bare Bottle and Trumer Pils) will be served. There will also be live music, some contests (including oyster shucking), and you can’t beat that view from the bayside patio. \u003c/p>\n\u003cp>Proceeds from ticket sales will benefit The San Francisco Surfrider Foundation, which is dedicated to the protection and enjoyment of the world’s oceans and beaches. Last year, OysterFest raised $20,000!\u003c/p>\n\u003ch2>You Will Say, “Kanpai” All Evening at Sake Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.sakeday.com\">Sake Day\u003c/a>\u003c/b>\u003cbr>\nHotel Kabuki\u003cbr>\n\u003ca href=\"https://goo.gl/maps/3d72sGL89E72\">1625 Post St. San Francisco\u003c/a>\u003cbr>\nSaturday, September 29\u003cbr>\n4pm–8pm\u003cbr>\nTickets: $80\u003cbr>\n21 and over with a valid ID\u003c/p>\n\u003cfigure id=\"attachment_130089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/sakeday-e1534187669795.jpg\" alt=\"Explore and taste special sakes that aren’t available in the U.S. at Sake Day.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130089\">\u003cfigcaption class=\"wp-caption-text\">Explore and taste special sakes that aren’t available in the U.S. at Sake Day. \u003ccite>(Sake Day)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who loves or wants to learn more about sake will want to get tickets to Sake Day 2018 on Saturday, September 29 at Hotel Kabuki. Beau Timken (sake enthusiast, evangelist, educator, and owner of True Sake) started the tasting event in 2004, a celebration of \u003ci>Nihonshu no Hi\u003c/i>, or the Day of Sake (celebrated in Japan on October 1).\u003c/p>\n\u003cp>Sake brewery owners travel from Japan to be there, as well as sake importers, distributors, and craft brewers, who all pour their best sakes and want to educate guests as much as possible. Guests can try over 200 different sakes at this event. Most are produced in Japan and some are not even available in the U.S., so you will only be able to taste them here. A vast majority of the sake at Sake Day will be available for purchase at the event, and free delivery (California only) is available for all event-day purchases.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can see why this event is known to sell out, so get your ticket soon. Proceeds benefit the Japanese Cultural and Community Center of Northern California (JCCCNC).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, learn where can get your carbs on—at Breadbelly’s Asian-American bread delivery and pop-ups, and Tuezday Noodz Day at Le Soleil—and get tickets for OysterFest at Waterbar, and Sake Day before it sells out!\u003c/p>\n\u003ch2>Don’t Miss This Pop-Up’s Asian-American Breads and Pastries\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://breadbellysf.com/\">Breadbelly\u003c/a>\u003c/b>\u003cbr>\nVarious locations and delivery\u003cbr>\nUpdates on \u003ca href=\"https://www.instagram.com/breadbellysf/\">Instagram\u003c/a>\u003c/p>\n\u003cp>Can you even imagine having a box of fresh-baked and tasty Asian-American breads and treats arrive at your front door on a weekend morning, just as you’re waking up? And what if they were made by alums of top SF kitchens, like Atelier Crenn, Coi, and Hakkasan? I know, magic. \u003c/p>\n\u003cfigure id=\"attachment_130080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-sampler-e1534186616155.jpg\" alt=\"A sampling of baked goods in the Pastry Box from Breadbelly.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130080\">\u003cfigcaption class=\"wp-caption-text\">A sampling of baked goods in the Pastry Box from Breadbelly. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple weeks ago, I had a pastry box delivered for $25 (plus tax), and it was stuffed with a savory ham and cheese ensaymada (a tasty spin on the Filipino brioche treat with ham inside, topped with pecorino and buttercream/sugar), Ovaltine coffee cake, spongy castella cake, brown butter and peanut mochi, piaya, a Filipino street treat which was new to me: an unleavened flatbread filled with muscovado sugar (that was brought from an auntie direct from the Philippines!), banana and macadamia loaf, and soba koh chocolate chip cookies (made with buckwheat). \u003c/p>\n\u003cp>The trio (Clement Hsu, Katherine Campecino, and James Wong) have been baking out of Sababa in the Financial District, and are preparing to open their own Asian-American bakery in the former Heartbaker in the Inner Richmond in the fall (1408 Clement St.). They will be offering a café-style setting for coffee and pastry, both savory and sweet. A solid brunch will also be a part of the plan, and beer and wine and dinner are all being discussed. They’re looking forward to creating a comfortable neighborhood spot. \u003c/p>\n\u003cfigure id=\"attachment_130085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-ensaymada-e1534186928739.jpg\" alt=\"The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130085\">\u003cfigcaption class=\"wp-caption-text\">The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, you can order delivery or visit their bake sale and brunch pop-ups! The treats are always rotating; you can see what they’re making next on their Instagram at \u003ca href=\"https://www.instagram.com/breadbellysf/\">@breadbellysf\u003c/a>, like kaya toast with pandan. They’re exploring their interpretation of Asian-American baked goods, from nostalgic Chinese and Filipino treats to using Korean techniques for puffing the buckwheat. And great news: they’re starting East Bay delivery too!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for their brunch pop-ups, you can try some of their dishes like soufflé pancakes! (They have been collaborating with former colleague Mark Liberman, formerly of AQ.)\u003c/p>\n\u003cp>Here are upcoming dates for their bake sales (where you can pick up freshly baked goods) and brunches:\u003c/p>\n\u003cli>Saturday 8/18: Bake Sale at Andytown's Roastery (3016 Taraval St.)\u003c/li>\n\u003cli>Saturday 8/25: Breadbelly Brunch at The Board (1077 Mission St.)\u003c/li>\n\u003cp>\u003cbr>\nThey are already filling up with orders for delivery in September, so don’t delay (email clem@breadbellysf.com):\u003c/p>\n\u003cli>Saturday 9/1: Breadbelly Box Delivery in East Bay\u003c/li>\n\u003cli>Sunday 9/2: Breadbelly Box Delivery in SF\u003c/li>\n\u003cp>\u003c/p>\n\u003ch2>You’ll Want to Make Every Tuesday Noodz Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.facebook.com/TUEZDAYNOODZDAY/\">Tuezday Noodz Day\u003c/a>\u003c/b>\u003cbr>\nat Le Soleil\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8QkCCEWNoDM2\">133 Clement St., San Francisco\u003c/a>\u003cbr>\nTuesdays, 11:30am–3:30pm\u003c/p>\n\u003cp>Noodle soups can be an obsession for many, from Vietnamese pho to Thai tom yum to Chinese wonton noodle soup to Japanese ramen. And in foggy San Francisco, we can enjoy them year-round. So what if I told you there was a noodle pop-up focused on offering almost 10 different kinds of noodle soups from all over the world? At the family-run Le Soleil in the Inner Richmond, Tuesday lunch becomes Tuezday Noodz Day, served from 11:30am–3:30pm or so. \u003c/p>\n\u003cp>You’ll find black garlic turmeric noodles from Vietnam with pork belly, egg, prawn, cilantro, and scallion ($13), or a rich curry duck vermicelli ($13), a crossover with a curry dish they serve at Le Soleil, with carrot, potato, onion, bean sprout, basil, shallot, basil, chile, lemon, and a curry duck leg resting on top. \u003c/p>\n\u003cfigure id=\"attachment_130086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-sichuan-e1534187024682.jpg\" alt=\"Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130086\">\u003cfigcaption class=\"wp-caption-text\">Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last vestiges of my cold were cleared away with the Sichuan sole ramen ($13), a variation of the classic Sichuan dish of tender boiled fish in chile oil, but the soup version here with ramen noodles also featured pickled mustard greens (a favorite of mine, so tangy), plus bean sprouts, scallion, shallot, and chile oil (bring on the numbing \u003ci>ma-la\u003c/i> sensation!). I’m coming back for their Hainan chicken pho and Teochew dry noodles.\u003c/p>\n\u003cp>There are also some Vietnamese starters you don’t want to pass up, including the banh cuon ($13), a special dish they only make for Tuesday lunch: tender steamed rice noodle rolls filled with pork and wood ear mushrooms, topped with fried shallots, bean sprouts, lettuce, and chile nuoc nam on the side. \u003c/p>\n\u003cfigure id=\"attachment_130087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-banhcuon-e1534187536896.jpg\" alt=\"Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130087\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vietnamese coffee will perk you out of your food coma at the end of the meal, these bowls are bountiful.\u003c/p>\n\u003cp>The Noodz pop-up is an experiment from the owner’s daughter, Bianca Wong, who collaborates with her father Dennis on the menu. She also has two sisters and a brother-in-law helping with the pop-up. Since Le Soleil is closed on Tuesdays, the sisters thought it would be fun to try something new and focus on contemporary Asian noodles. They source a number of their noodles from their dad’s friend who has a local noodle factory—Le Soleil has been open since 1993, so Pops has the connections. Tuezday Noodz Day has been running since January—come by for this multi-generational pop-up and start working your way through the menu.\u003c/p>\n\u003ch2>Aw, Shucks: Don’t Miss OysterFest This Month\u003c/h2>\n\u003cp>\u003cb>OysterFest\u003c/b>\u003cbr>\nWaterbar\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cgvCMq3y46v\">399 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, August 26\u003cbr>\n12pm–3pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/oysterfest-2018-tickets-47197424768?aff=ebdssbdestsearch\">Tickets: $90/person (plus convenience fees), all inclusive\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/waterbar-oysterfest-e1534187604887.jpg\" alt=\"OysterFest will be an oyster-lover’s paradise on the patio at Waterbar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130088\">\u003cfigcaption class=\"wp-caption-text\">OysterFest will be an oyster-lover’s paradise on the patio at Waterbar. \u003ccite>(Waterbar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster lovers, don’t miss Waterbar’s annual OysterFest on Sunday, August 26. Waterbar is known for having one of the largest (and most sustainable) oyster selections in the city, so you can imagine their tenth annual OysterFest party is going to be abundant. Just to give you an idea, more than 5,000 oysters were served during OysterFest 2017. \u003c/p>\n\u003cp>This outdoor party will feature small bites from oyster lovin’ restaurants and farms, including Waterbar (of course), neighboring EPIC Steak, Farallon, Homestead, Dobbs Ferry, Leo’s, and more. A selection of local wines and microbrews (including Bare Bottle and Trumer Pils) will be served. There will also be live music, some contests (including oyster shucking), and you can’t beat that view from the bayside patio. \u003c/p>\n\u003cp>Proceeds from ticket sales will benefit The San Francisco Surfrider Foundation, which is dedicated to the protection and enjoyment of the world’s oceans and beaches. Last year, OysterFest raised $20,000!\u003c/p>\n\u003ch2>You Will Say, “Kanpai” All Evening at Sake Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.sakeday.com\">Sake Day\u003c/a>\u003c/b>\u003cbr>\nHotel Kabuki\u003cbr>\n\u003ca href=\"https://goo.gl/maps/3d72sGL89E72\">1625 Post St. San Francisco\u003c/a>\u003cbr>\nSaturday, September 29\u003cbr>\n4pm–8pm\u003cbr>\nTickets: $80\u003cbr>\n21 and over with a valid ID\u003c/p>\n\u003cfigure id=\"attachment_130089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/sakeday-e1534187669795.jpg\" alt=\"Explore and taste special sakes that aren’t available in the U.S. at Sake Day.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130089\">\u003cfigcaption class=\"wp-caption-text\">Explore and taste special sakes that aren’t available in the U.S. at Sake Day. \u003ccite>(Sake Day)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who loves or wants to learn more about sake will want to get tickets to Sake Day 2018 on Saturday, September 29 at Hotel Kabuki. Beau Timken (sake enthusiast, evangelist, educator, and owner of True Sake) started the tasting event in 2004, a celebration of \u003ci>Nihonshu no Hi\u003c/i>, or the Day of Sake (celebrated in Japan on October 1).\u003c/p>\n\u003cp>Sake brewery owners travel from Japan to be there, as well as sake importers, distributors, and craft brewers, who all pour their best sakes and want to educate guests as much as possible. Guests can try over 200 different sakes at this event. Most are produced in Japan and some are not even available in the U.S., so you will only be able to taste them here. A vast majority of the sake at Sake Day will be available for purchase at the event, and free delivery (California only) is available for all event-day purchases.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can see why this event is known to sell out, so get your ticket soon. Proceeds benefit the Japanese Cultural and Community Center of Northern California (JCCCNC).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands: A Taste of the Bay in 2018",
"title": "Outside Lands: A Taste of the Bay in 2018",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Another year, another \u003ca href=\"https://www.sfoutsidelands.com/taste/\">Outside Lands\u003c/a>. You probably already have your schedule of artists, comedians, and celebrity chefs you're excited to see, but what about the food? Seeing Janet Jackson is probably pretty important to you, but staying hydrated and full is just as crucial. So, with Truffled Brie Grilled Cheeses, Arepas, Taiwanese Snow Cones, and Liquid Chocolate Bars as just a few of the things you can eat, what's really worth it? It's up to you to decide, but some festival attendees gave us their opinions in the video above to help you out.\u003c/p>\n\u003ch2>Highlights\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a>'s Fried Chicken Sandwich with Jalapeño Slaw\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130051\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy, flavorful fried chicken that has been marinating in buttermilk for 3 days sits on a toasted bun with some jalapeño slaw. It's spicy, crunchy, and super delicious if you're hungry and looking for a bigger meal.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://biniskitchen.com/\">Bini's Kitchen\u003c/a>'s Momos\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00036-e1533999355257.jpg\" alt=\"Bini's Kitchen Turkey Momos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130052\">\u003cfigcaption class=\"wp-caption-text\">Bini's Kitchen Turkey Momos \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the cook's mom was a royal chef, you know the food is going to be good! Coming from La Cocina, this is Bini's Kitchen's third year at Outside Lands, and they're serving up momos and Nepalese burritos. What's better than a steaming hot Nepalese dumpling on a cold San Francisco night? Nothing, we say! They also have a vegetarian version that's just as good as the turkey one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a> Loaded Funnel Cake\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5410-e1533999889535.jpg\" alt=\"Endless Summer Sweets loaded funnel cake\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130053\">\u003cfigcaption class=\"wp-caption-text\">Endless Summer Sweets loaded funnel cake \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you think funnel cake, you're probably also reminiscing about carnivals and festivals. That's why Endless Summer Sweets is the perfect spot for some fried dessert to capturet that fun summer feeling you get all weekend at Outside Lands. This guy customized his cake with Fruity Pebbles, but they have plenty of topping options so you can get the perfect loaded funnel cake for yourself—whether you want to share it or not!\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.powdershavedsnow.com/\">Powder Shaved Snow\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130054\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00022.jpg\" alt=\"Powder Shaved Snow matcha with red bean and mochi\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130054\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow matcha with red bean and mochi \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a lighter dessert option? Powder Shaved Snow is making their first appearance at Outside Lands this year with fluffy Taiwanese shaved snow to quench your thirst and satisfy your sweet tooth. The matcha with red bean and mochi has classic and delicious Asian flavors. The Banana Coconut (vegan) tastes like a banana cream pie—top it off with rainbow sprinkles and it's a party for your eyes and in your mouth!\u003c/p>\n\u003cfigure id=\"attachment_130055\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00020.jpg\" alt=\"Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130055\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Honorable Mentions\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00039-e1534000415200.jpg\" alt=\"Devouring this Woodhouse Fish Co. lobster roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130056\">\u003cfigcaption class=\"wp-caption-text\">Devouring this Woodhouse Fish Co. lobster roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not summer without a little fresh seafood. The Woodhouse Fish Co. lobster roll is a tasty classic, along with their chowder bread bowls. Eat one during the day, and eat the other at night after the fog has rolled in and you need something to warm you up.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a> and \u003ca href=\"https://www.livesushibar.com/\">Live Sushi Bar\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5408-e1534000752701.jpg\" alt=\"Live Sushi Bar salmon skin hand roll\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130057\">\u003cfigcaption class=\"wp-caption-text\">Live Sushi Bar salmon skin hand roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also making their Outside Lands debut this year, Dumpling Time is providing attendees with siu mai and cha siu baos while their Live Sushi counterpart is offering up hand rolls. Get the siu mai, skip the bao, and make sure to get some soy sauce for your salmon skin roll!\u003c/p>\n\u003cp>In addition to these vendors and food trucks, attendees can eat and drink the weekend away at Outside Lands with the Bubble Tea wonderland, Wine Lands, Beer Lands, and more. Of course, food fans should also check out the Gastromagic stage where Bill Nye, Matty Matheson, and other stars will have some stage time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you eating and drinking this weekend? Tag us on Instagram, Twitter, or Facebook with your top picks from this year's Eating Lands—I mean, Outside Lands.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Another year, another \u003ca href=\"https://www.sfoutsidelands.com/taste/\">Outside Lands\u003c/a>. You probably already have your schedule of artists, comedians, and celebrity chefs you're excited to see, but what about the food? Seeing Janet Jackson is probably pretty important to you, but staying hydrated and full is just as crucial. So, with Truffled Brie Grilled Cheeses, Arepas, Taiwanese Snow Cones, and Liquid Chocolate Bars as just a few of the things you can eat, what's really worth it? It's up to you to decide, but some festival attendees gave us their opinions in the video above to help you out.\u003c/p>\n\u003ch2>Highlights\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a>'s Fried Chicken Sandwich with Jalapeño Slaw\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130051\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy, flavorful fried chicken that has been marinating in buttermilk for 3 days sits on a toasted bun with some jalapeño slaw. It's spicy, crunchy, and super delicious if you're hungry and looking for a bigger meal.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://biniskitchen.com/\">Bini's Kitchen\u003c/a>'s Momos\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00036-e1533999355257.jpg\" alt=\"Bini's Kitchen Turkey Momos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130052\">\u003cfigcaption class=\"wp-caption-text\">Bini's Kitchen Turkey Momos \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the cook's mom was a royal chef, you know the food is going to be good! Coming from La Cocina, this is Bini's Kitchen's third year at Outside Lands, and they're serving up momos and Nepalese burritos. What's better than a steaming hot Nepalese dumpling on a cold San Francisco night? Nothing, we say! They also have a vegetarian version that's just as good as the turkey one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a> Loaded Funnel Cake\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5410-e1533999889535.jpg\" alt=\"Endless Summer Sweets loaded funnel cake\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130053\">\u003cfigcaption class=\"wp-caption-text\">Endless Summer Sweets loaded funnel cake \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you think funnel cake, you're probably also reminiscing about carnivals and festivals. That's why Endless Summer Sweets is the perfect spot for some fried dessert to capturet that fun summer feeling you get all weekend at Outside Lands. This guy customized his cake with Fruity Pebbles, but they have plenty of topping options so you can get the perfect loaded funnel cake for yourself—whether you want to share it or not!\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.powdershavedsnow.com/\">Powder Shaved Snow\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130054\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00022.jpg\" alt=\"Powder Shaved Snow matcha with red bean and mochi\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130054\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow matcha with red bean and mochi \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a lighter dessert option? Powder Shaved Snow is making their first appearance at Outside Lands this year with fluffy Taiwanese shaved snow to quench your thirst and satisfy your sweet tooth. The matcha with red bean and mochi has classic and delicious Asian flavors. The Banana Coconut (vegan) tastes like a banana cream pie—top it off with rainbow sprinkles and it's a party for your eyes and in your mouth!\u003c/p>\n\u003cfigure id=\"attachment_130055\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00020.jpg\" alt=\"Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130055\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Honorable Mentions\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00039-e1534000415200.jpg\" alt=\"Devouring this Woodhouse Fish Co. lobster roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130056\">\u003cfigcaption class=\"wp-caption-text\">Devouring this Woodhouse Fish Co. lobster roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not summer without a little fresh seafood. The Woodhouse Fish Co. lobster roll is a tasty classic, along with their chowder bread bowls. Eat one during the day, and eat the other at night after the fog has rolled in and you need something to warm you up.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a> and \u003ca href=\"https://www.livesushibar.com/\">Live Sushi Bar\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5408-e1534000752701.jpg\" alt=\"Live Sushi Bar salmon skin hand roll\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130057\">\u003cfigcaption class=\"wp-caption-text\">Live Sushi Bar salmon skin hand roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also making their Outside Lands debut this year, Dumpling Time is providing attendees with siu mai and cha siu baos while their Live Sushi counterpart is offering up hand rolls. Get the siu mai, skip the bao, and make sure to get some soy sauce for your salmon skin roll!\u003c/p>\n\u003cp>In addition to these vendors and food trucks, attendees can eat and drink the weekend away at Outside Lands with the Bubble Tea wonderland, Wine Lands, Beer Lands, and more. Of course, food fans should also check out the Gastromagic stage where Bill Nye, Matty Matheson, and other stars will have some stage time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you eating and drinking this weekend? Tag us on Instagram, Twitter, or Facebook with your top picks from this year's Eating Lands—I mean, Outside Lands.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: First Look at Farmhouse Oakland, Guest Chefs, Free Ice Cream!",
"title": "Table Talk: First Look at Farmhouse Oakland, Guest Chefs, Free Ice Cream!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Just in time for balmy summer evenings, Farmhouse Oakland is now open in Jack London Square, serving up vibrant Thai dishes (and equally warm hospitality), plus take a look at this month’s Guest Chef Cubano at Media Noche, a visiting chef from Japan is cooking a vegetarian and Buddhist dinner at Rintaro, and here’s your chance for free ice cream at Smitten.\u003c/p>\n\u003ch2>Enjoy a Memorable Thai Dining Experience at the New Farmhouse Oakland\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://farmhouseoak.com\">Farmhouse Oakland\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8C3iwNrGsoF2\">336 Water St., Jack London Square, Oakland\u003c/a>\u003cbr>\nMonday–Friday 11am–2:30pm for lunch\u003cbr>\nMon–Thu 5pm–9pm and Friday 5pm-10pm for dinner\u003cbr>\nSat 12pm–10pm and Sun 12pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Farmhouse-Oak-back-dining-room-e1533579128990.jpg\" alt=\"Farmhouse Oakland’s back dining room is like a quirky urban garden.\" width=\"1920\" height=\"1056\" class=\"size-full wp-image-130012\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Oakland’s back dining room is like a quirky urban garden. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newly open in Jack London Square is Farmhouse Oakland, the third location from the popular Thai restaurant group behind San Francisco’s Farmhouse Kitchen (\u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">view the Check Please Bay Area episode here\u003c/a>) and Montclair’s Daughter Thai. The former Jack’s Oyster Bar & Fish House has been transformed into a unique location that feels like a Thai tropical island oasis on the patio (complete with umbrellas and bamboo and room for 40—and it’s right on the waterfront). Inside, it’s like a lively Bangkok restaurant, with fun floral displays (matched by the floral patterned chairs and colorful server attire), a long marble bar, and music from Thai variety shows and more. It’s a playful and uplifting design with room for 65, and just wait for the show when it’s a guest’s birthday!\u003c/p>\n\u003cfigure id=\"attachment_130013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Farmhouse-Oak-dining-e1533579182684.jpg\" alt=\"Colorful floral chairs and whimsical plates add to the playful dining room atmosphere.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130013\">\u003cfigcaption class=\"wp-caption-text\">Colorful floral chairs and whimsical plates add to the playful dining room atmosphere. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and owner Kasem “Pop” Saengsawang (with co-owner and wife Ling Chatterjee) have created a very special atmosphere and authentically Thai feeling in their restaurant. For anyone who has traveled to Thailand, the friendly hospitality and kindness here will feel like a good snuggle session with your favorite fuzzy sweater. And for anyone who hasn’t been to Thailand, the warmth and genuine kindness here will inspire you to book a ticket.\u003c/p>\n\u003cp>The extensive menu is ideal for sharing—that way you can explore more, with dishes spanning from the north to the south of Thailand. Starters include can’t-miss dishes like their springy and flavor-packed Thai fish cake (fried fish cake with white fish, Makrut lime, red curry paste, sliced long bean, cucumber-peanut relish; $10) and their sticky Farmhouse wings (fried organic wings, fish sauce, garlic, chile-plum sauce; $15). Anyone who likes tuna tartare or poke will need to experience the kicky Thai update here: the Esan-style Par Dip fresh tuna ($14), made with diced maguro tuna, green onion, cilantro, dill, long coriander, dehydrated chile, and wonton chips—it’s like a love child of tuna tartare and larb and you will eat every last bite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If the spice and heat of the dishes are creeping up on you, fortunately, they have a full bar, with refreshing cocktails like the Thai Mule made with ginger and pineapple (on draft, $10) and the Summer Spritz, with Aperol, sparkling wine, pressed grapefruit, and lemongrass simple syrup ($12). You’ll find Thai ingredients and flavors in the House Gin (which is a light blue from its infusion of anchan, the butterfly pea flower; $12) and the zippy Fresh Curry ($13), made with local St. George green chile vodka, ginger puree, lemongrass, lime, and basil. \u003c/p>\n\u003cp>Thailand is known for their unique salads, and you’ll find four kinds on the menu, from a Bangkok-style herbal rice salad to my personal favorite, Nam Khao Tod, another version of a rice salad made with Thai fermented pork sausage. Noodle soups, yup, they have those too. And if you have to have your Pad Thai, they make an elevated version with grilled river prawns ($24.95).\u003c/p>\n\u003cfigure id=\"attachment_130014\" class=\"wp-caption aligncenter\" style=\"max-width: 1863px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken.jpg\" alt=\"The Hat Yai fried chicken comes with tender roti and yellow potato curry.\" width=\"1863\" height=\"1242\" class=\"size-full wp-image-130014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken.jpg 1863w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-520x347.jpg 520w\" sizes=\"(max-width: 1863px) 100vw, 1863px\">\u003cfigcaption class=\"wp-caption-text\">The Hat Yai fried chicken comes with tender roti and yellow potato curry. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple trademark Farmhouse favorite dishes are on the menu here, like their Hat Yai Fried Chicken ($22.50), made Southern Thai style, with Mary’s organic chicken, turmeric, herbs, fried shallots, blue rice on the side, and the best part is the roti bread that you dip into the silky potato yellow curry. The Panang Neua ($27.50) is a fork-tender, slow-braised short-rib on the bone, topped with a rich Panang curry, a childhood favorite for chef Pop. If you can handle true Thai spice, you need to visit his grandma’s recipe for Run Juan Seafood Sizzling ($24.50), a nose-clearing curry with seafood, from scallops to calamari and shrimp, complete with aromatic green peppercorns and basil. \u003c/p>\n\u003cfigure id=\"attachment_130015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-e1533578939859.jpg\" alt=\"Panang curry on bone-in short rib is a Farmhouse favorite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130015\">\u003cfigcaption class=\"wp-caption-text\">Panang curry on bone-in short rib is a Farmhouse favorite. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Feeling a little sweaty? Cool off your mouth with coconut granita for dessert (fresh coconut meat and gelato are hiding underneath).\u003c/p>\n\u003cp>If you have kids, don’t worry, there’s a spice-free kid’s menu, and if you just want to come in for drinks and some street food bar bites, you can do that too. The wine list extends from local selections to France and Italy to New Zealand, with a focus on sustainably farmed wines, and, of course, there’s Chang beer, and some lovely teas, plus iced coffee served Thai way (with condensed milk) on draft/nitro. The next time you want to relax after work or on the weekend, this welcoming waterfront spot will transport you to another time and place.\u003c/p>\n\u003ch2>This Month’s Chef’s Cubano at Media Noche Says, “Mahalo”\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com/\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003cbr>\nAugust 1-31\u003c/p>\n\u003cfigure id=\"attachment_130011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/chefcubano-aina-e1533579280515.jpg\" alt=\"August’s Chef’s Cubano at Media Noche.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130011\">\u003cfigcaption class=\"wp-caption-text\">August’s Chef’s Cubano at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s time for another month of a hunger-inducing Chef’s Cubano at Media Noche in the Mission in San Francisco. For the month of August, chef de cuisine Chris Yang of āina in Dogpatch has created the Ono Kine Cubano, with crispy kalua pork, furikake slaw, kimchee vinaigrette, and mac salad aioli on sweet brioche. The whole thing gets pressed into a golden sandwich combo. It costs $13.50 and 10% of proceeds benefit Hui Aloha Aina Momona, an Oahu-based organization working to see kalo (the taro plant) in the form of poi again return as the staple of Hawaii's people. The Ono Kine Cubano will be available through August 31st.\u003c/p>\n\u003ch2>Experience Buddhist Shojin Cooking at Rintaro\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.izakayarintaro.com\">Izakaya Rintaro\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5waJG6LK1dy\">82 14th St., San Francisco\u003c/a>\u003cbr>\nAugust 14–16\u003cbr>\nDinner and sake pairing: $150 per person (not including tax and gratuity)\u003c/p>\n\u003cfigure id=\"attachment_130016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/rintaro-matt-e1533579334952.jpg\" alt=\"Izakaya Rintaro hosts guest chefs from around the world, like Matt Abergel of Hong Kong’s Yardbird.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130016\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro hosts guest chefs from around the world, like Matt Abergel of Hong Kong’s Yardbird. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Japanese cuisine (and vegetarians!) will want to take a look at this opportunity to experience a meal from a chef who specializes in shojin cooking, a cuisine originating from Buddhist temples during the 13th century. In accordance with the Buddhist prohibition against killing, shojin cooking doesn’t use meat or fish, requires produce that is both local and in season, and allows for no waste. It’s considered one of the world's most sophisticated vegetarian cuisines.\u003c/p>\n\u003cp>From August 14–16, chef-owner Daisuke Nomura of Sougo Shojin restaurant in Roppongi, Tokyo, will be coming to San Francisco with his team from Japan. He is a fifth-generation shojin ryori chef, so this is a very special experience. Izakaya Rintaro will be hosting and serving his eight-course menu with a sake pairing. \u003c/p>\n\u003cp>The draft menu Nomura-san will be cooking (subject to change to local ingredient availability) includes:\u003c/p>\n\u003cp>\u003cstrong>ZENSAI (appetizer)\u003c/strong>\u003c/p>\n\u003cli>Gypsy pepper, eggplant, corn, and fig with sesame vinegar\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OWAN (soup)\u003c/strong> \u003c/p>\n\u003cli>Soup with Hikari farm edamame and fried mochi rice cake\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>HASSUN (assorted side dishes)\u003c/strong>\u003c/p>\n\u003cli>Brentwood corn kakiage tempura\u003c/li>\n\u003cli>Senbei rice cracker\u003c/li>\n\u003cli>Summer roll with Megumi natto, maitake mushroom, and avocado\u003c/li>\n\u003cli>Grilled green pepper and California myoga buds with ginger-soy sauce\u003c/li>\n\u003cli>Rintaro tofu with miso\u003c/li>\n\u003cli>Woodleaf Farm peach with rich tofu-sesame sauce\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>NIMONO (cooked dish)\u003c/strong> \u003c/p>\n\u003cli>Fried Wadaman sesame tofu with rich sauce and chives\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>SAKANA (small dish to enjoy with sake)\u003c/strong>\u003c/p>\n\u003cli>Chilled Japanese eggplant “noodles” with ginger and soy sauce\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OSHOKUJI (rice dish)\u003c/strong> \u003c/p>\n\u003cli>Scattered ten-bara sushi with maitake, nori, and konbu\u003c/li>\n\u003cli>Seasoned fried tofu inari sushi roll\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OSHOKUJI (noodle dish)\u003c/strong>\u003c/p>\n\u003cli>Rintaro hand-rolled udon with Meiji soy milk and green yuzu\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>DESSERT\u003c/strong> \u003c/p>\n\u003cli>Kabocha squash and coconut milk custard\u003c/li>\n\u003cp>\u003cbr>\nIf you can’t attend, mark your calendar for September 6–8, when master Kanji Nakatani of Soba Ra in Saitama, Japan, will be joining chef Sylvan Brackett in the kitchen. \u003c/p>\n\u003ch2>We All Scream for Free Ice Cream\u003c/h2>\n\u003cp>\u003cb>\u003ca>Smitten Ice Cream\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1URVC7VhkgE2\">2268 Chestnut St., San Francisco\u003c/a>\u003cbr>\nThursday, August 9, 8pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_130010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Brrr-Process-Chocolate-20160519_Smitten-733_%C2%A9AudreyMa-e1533579373684.jpg\" alt=\"Get a free scoop of Smitten chocolate ganache on August 9.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130010\">\u003cfigcaption class=\"wp-caption-text\">Get a free scoop of Smitten chocolate ganache on August 9. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I think most of us would agree that three great words together are “free ice cream,” and, if you concur, then you’ll want to come by Smitten Ice Cream in the Marina the evening of Thursday, August 9. From 8pm–10pm, they will be serving their new chocolate ganache ice cream, made with 61% Guittard cacao. The first 100 scoops are complimentary, and the first 100 guests also get a goodie bag with gifts from Smitten, Guittard, and Equator Coffee, so come early! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you miss the free scoop action, it’s $5 for a small (two scoops) and $6 for a regular (three scoops). They are also cooking up exclusive, one-night-only sweet treats featuring Guittard artisan chocolate and coffee drinks from their friends at Equator Coffee. \u003c/p>\n\n",
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"excerpt": "Here’s a first look at Farmhouse Oakland, plus guest chef appearances at Media Noche and Rintaro in San Francisco, and free ice cream at Smitten!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just in time for balmy summer evenings, Farmhouse Oakland is now open in Jack London Square, serving up vibrant Thai dishes (and equally warm hospitality), plus take a look at this month’s Guest Chef Cubano at Media Noche, a visiting chef from Japan is cooking a vegetarian and Buddhist dinner at Rintaro, and here’s your chance for free ice cream at Smitten.\u003c/p>\n\u003ch2>Enjoy a Memorable Thai Dining Experience at the New Farmhouse Oakland\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://farmhouseoak.com\">Farmhouse Oakland\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8C3iwNrGsoF2\">336 Water St., Jack London Square, Oakland\u003c/a>\u003cbr>\nMonday–Friday 11am–2:30pm for lunch\u003cbr>\nMon–Thu 5pm–9pm and Friday 5pm-10pm for dinner\u003cbr>\nSat 12pm–10pm and Sun 12pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Farmhouse-Oak-back-dining-room-e1533579128990.jpg\" alt=\"Farmhouse Oakland’s back dining room is like a quirky urban garden.\" width=\"1920\" height=\"1056\" class=\"size-full wp-image-130012\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Oakland’s back dining room is like a quirky urban garden. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newly open in Jack London Square is Farmhouse Oakland, the third location from the popular Thai restaurant group behind San Francisco’s Farmhouse Kitchen (\u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">view the Check Please Bay Area episode here\u003c/a>) and Montclair’s Daughter Thai. The former Jack’s Oyster Bar & Fish House has been transformed into a unique location that feels like a Thai tropical island oasis on the patio (complete with umbrellas and bamboo and room for 40—and it’s right on the waterfront). Inside, it’s like a lively Bangkok restaurant, with fun floral displays (matched by the floral patterned chairs and colorful server attire), a long marble bar, and music from Thai variety shows and more. It’s a playful and uplifting design with room for 65, and just wait for the show when it’s a guest’s birthday!\u003c/p>\n\u003cfigure id=\"attachment_130013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Farmhouse-Oak-dining-e1533579182684.jpg\" alt=\"Colorful floral chairs and whimsical plates add to the playful dining room atmosphere.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130013\">\u003cfigcaption class=\"wp-caption-text\">Colorful floral chairs and whimsical plates add to the playful dining room atmosphere. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and owner Kasem “Pop” Saengsawang (with co-owner and wife Ling Chatterjee) have created a very special atmosphere and authentically Thai feeling in their restaurant. For anyone who has traveled to Thailand, the friendly hospitality and kindness here will feel like a good snuggle session with your favorite fuzzy sweater. And for anyone who hasn’t been to Thailand, the warmth and genuine kindness here will inspire you to book a ticket.\u003c/p>\n\u003cp>The extensive menu is ideal for sharing—that way you can explore more, with dishes spanning from the north to the south of Thailand. Starters include can’t-miss dishes like their springy and flavor-packed Thai fish cake (fried fish cake with white fish, Makrut lime, red curry paste, sliced long bean, cucumber-peanut relish; $10) and their sticky Farmhouse wings (fried organic wings, fish sauce, garlic, chile-plum sauce; $15). Anyone who likes tuna tartare or poke will need to experience the kicky Thai update here: the Esan-style Par Dip fresh tuna ($14), made with diced maguro tuna, green onion, cilantro, dill, long coriander, dehydrated chile, and wonton chips—it’s like a love child of tuna tartare and larb and you will eat every last bite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If the spice and heat of the dishes are creeping up on you, fortunately, they have a full bar, with refreshing cocktails like the Thai Mule made with ginger and pineapple (on draft, $10) and the Summer Spritz, with Aperol, sparkling wine, pressed grapefruit, and lemongrass simple syrup ($12). You’ll find Thai ingredients and flavors in the House Gin (which is a light blue from its infusion of anchan, the butterfly pea flower; $12) and the zippy Fresh Curry ($13), made with local St. George green chile vodka, ginger puree, lemongrass, lime, and basil. \u003c/p>\n\u003cp>Thailand is known for their unique salads, and you’ll find four kinds on the menu, from a Bangkok-style herbal rice salad to my personal favorite, Nam Khao Tod, another version of a rice salad made with Thai fermented pork sausage. Noodle soups, yup, they have those too. And if you have to have your Pad Thai, they make an elevated version with grilled river prawns ($24.95).\u003c/p>\n\u003cfigure id=\"attachment_130014\" class=\"wp-caption aligncenter\" style=\"max-width: 1863px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken.jpg\" alt=\"The Hat Yai fried chicken comes with tender roti and yellow potato curry.\" width=\"1863\" height=\"1242\" class=\"size-full wp-image-130014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken.jpg 1863w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-520x347.jpg 520w\" sizes=\"(max-width: 1863px) 100vw, 1863px\">\u003cfigcaption class=\"wp-caption-text\">The Hat Yai fried chicken comes with tender roti and yellow potato curry. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple trademark Farmhouse favorite dishes are on the menu here, like their Hat Yai Fried Chicken ($22.50), made Southern Thai style, with Mary’s organic chicken, turmeric, herbs, fried shallots, blue rice on the side, and the best part is the roti bread that you dip into the silky potato yellow curry. The Panang Neua ($27.50) is a fork-tender, slow-braised short-rib on the bone, topped with a rich Panang curry, a childhood favorite for chef Pop. If you can handle true Thai spice, you need to visit his grandma’s recipe for Run Juan Seafood Sizzling ($24.50), a nose-clearing curry with seafood, from scallops to calamari and shrimp, complete with aromatic green peppercorns and basil. \u003c/p>\n\u003cfigure id=\"attachment_130015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-e1533578939859.jpg\" alt=\"Panang curry on bone-in short rib is a Farmhouse favorite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130015\">\u003cfigcaption class=\"wp-caption-text\">Panang curry on bone-in short rib is a Farmhouse favorite. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Feeling a little sweaty? Cool off your mouth with coconut granita for dessert (fresh coconut meat and gelato are hiding underneath).\u003c/p>\n\u003cp>If you have kids, don’t worry, there’s a spice-free kid’s menu, and if you just want to come in for drinks and some street food bar bites, you can do that too. The wine list extends from local selections to France and Italy to New Zealand, with a focus on sustainably farmed wines, and, of course, there’s Chang beer, and some lovely teas, plus iced coffee served Thai way (with condensed milk) on draft/nitro. The next time you want to relax after work or on the weekend, this welcoming waterfront spot will transport you to another time and place.\u003c/p>\n\u003ch2>This Month’s Chef’s Cubano at Media Noche Says, “Mahalo”\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com/\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003cbr>\nAugust 1-31\u003c/p>\n\u003cfigure id=\"attachment_130011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/chefcubano-aina-e1533579280515.jpg\" alt=\"August’s Chef’s Cubano at Media Noche.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130011\">\u003cfigcaption class=\"wp-caption-text\">August’s Chef’s Cubano at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s time for another month of a hunger-inducing Chef’s Cubano at Media Noche in the Mission in San Francisco. For the month of August, chef de cuisine Chris Yang of āina in Dogpatch has created the Ono Kine Cubano, with crispy kalua pork, furikake slaw, kimchee vinaigrette, and mac salad aioli on sweet brioche. The whole thing gets pressed into a golden sandwich combo. It costs $13.50 and 10% of proceeds benefit Hui Aloha Aina Momona, an Oahu-based organization working to see kalo (the taro plant) in the form of poi again return as the staple of Hawaii's people. The Ono Kine Cubano will be available through August 31st.\u003c/p>\n\u003ch2>Experience Buddhist Shojin Cooking at Rintaro\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.izakayarintaro.com\">Izakaya Rintaro\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5waJG6LK1dy\">82 14th St., San Francisco\u003c/a>\u003cbr>\nAugust 14–16\u003cbr>\nDinner and sake pairing: $150 per person (not including tax and gratuity)\u003c/p>\n\u003cfigure id=\"attachment_130016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/rintaro-matt-e1533579334952.jpg\" alt=\"Izakaya Rintaro hosts guest chefs from around the world, like Matt Abergel of Hong Kong’s Yardbird.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130016\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro hosts guest chefs from around the world, like Matt Abergel of Hong Kong’s Yardbird. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Japanese cuisine (and vegetarians!) will want to take a look at this opportunity to experience a meal from a chef who specializes in shojin cooking, a cuisine originating from Buddhist temples during the 13th century. In accordance with the Buddhist prohibition against killing, shojin cooking doesn’t use meat or fish, requires produce that is both local and in season, and allows for no waste. It’s considered one of the world's most sophisticated vegetarian cuisines.\u003c/p>\n\u003cp>From August 14–16, chef-owner Daisuke Nomura of Sougo Shojin restaurant in Roppongi, Tokyo, will be coming to San Francisco with his team from Japan. He is a fifth-generation shojin ryori chef, so this is a very special experience. Izakaya Rintaro will be hosting and serving his eight-course menu with a sake pairing. \u003c/p>\n\u003cp>The draft menu Nomura-san will be cooking (subject to change to local ingredient availability) includes:\u003c/p>\n\u003cp>\u003cstrong>ZENSAI (appetizer)\u003c/strong>\u003c/p>\n\u003cli>Gypsy pepper, eggplant, corn, and fig with sesame vinegar\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OWAN (soup)\u003c/strong> \u003c/p>\n\u003cli>Soup with Hikari farm edamame and fried mochi rice cake\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>HASSUN (assorted side dishes)\u003c/strong>\u003c/p>\n\u003cli>Brentwood corn kakiage tempura\u003c/li>\n\u003cli>Senbei rice cracker\u003c/li>\n\u003cli>Summer roll with Megumi natto, maitake mushroom, and avocado\u003c/li>\n\u003cli>Grilled green pepper and California myoga buds with ginger-soy sauce\u003c/li>\n\u003cli>Rintaro tofu with miso\u003c/li>\n\u003cli>Woodleaf Farm peach with rich tofu-sesame sauce\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>NIMONO (cooked dish)\u003c/strong> \u003c/p>\n\u003cli>Fried Wadaman sesame tofu with rich sauce and chives\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>SAKANA (small dish to enjoy with sake)\u003c/strong>\u003c/p>\n\u003cli>Chilled Japanese eggplant “noodles” with ginger and soy sauce\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OSHOKUJI (rice dish)\u003c/strong> \u003c/p>\n\u003cli>Scattered ten-bara sushi with maitake, nori, and konbu\u003c/li>\n\u003cli>Seasoned fried tofu inari sushi roll\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OSHOKUJI (noodle dish)\u003c/strong>\u003c/p>\n\u003cli>Rintaro hand-rolled udon with Meiji soy milk and green yuzu\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>DESSERT\u003c/strong> \u003c/p>\n\u003cli>Kabocha squash and coconut milk custard\u003c/li>\n\u003cp>\u003cbr>\nIf you can’t attend, mark your calendar for September 6–8, when master Kanji Nakatani of Soba Ra in Saitama, Japan, will be joining chef Sylvan Brackett in the kitchen. \u003c/p>\n\u003ch2>We All Scream for Free Ice Cream\u003c/h2>\n\u003cp>\u003cb>\u003ca>Smitten Ice Cream\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1URVC7VhkgE2\">2268 Chestnut St., San Francisco\u003c/a>\u003cbr>\nThursday, August 9, 8pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_130010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Brrr-Process-Chocolate-20160519_Smitten-733_%C2%A9AudreyMa-e1533579373684.jpg\" alt=\"Get a free scoop of Smitten chocolate ganache on August 9.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130010\">\u003cfigcaption class=\"wp-caption-text\">Get a free scoop of Smitten chocolate ganache on August 9. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I think most of us would agree that three great words together are “free ice cream,” and, if you concur, then you’ll want to come by Smitten Ice Cream in the Marina the evening of Thursday, August 9. From 8pm–10pm, they will be serving their new chocolate ganache ice cream, made with 61% Guittard cacao. The first 100 scoops are complimentary, and the first 100 guests also get a goodie bag with gifts from Smitten, Guittard, and Equator Coffee, so come early! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: North Bay New Restaurants and an Event, Plus Bayview Uncorked",
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"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week, let’s drive across the Golden Gate Bridge to visit two new North Bay restaurants (Parranga and Stockhome), and there’s a unique culinary and music event happening at McEvoy Ranch. Take a look at an Indian import from the North Bay to San Francisco (Lotus SF), and wine and beer lovers won’t want to miss Bayview Uncorked.\u003c/p>\n\u003ch2>If You Smell Rotisserie Chicken in Mill Valley, It’s the Newly Opened Parranga\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.parranga.com/\">Parranga\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/hgrXX64zSi92\">800 Redwood Highway, Suite 801, Mill Valley\u003c/a>\u003cbr>\nSun–Wed 11am–9pm, Thu–Sat 11am–10pm\u003c/p>\n\u003cp>North of the Bay, there are a couple new restaurant openings happening, starting with Parranga, a new taqueria and cerveceria in Mill Valley’s Strawberry Village from San Francisco’s Colibri. Parranga is open in the former The Plant Café location, and whether you want to dine on-premise, or prefer easy pickup for takeout (or delivery), they have you covered.\u003c/p>\n\u003cfigure id=\"attachment_129932\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/parranga-tacos-e1532724414673.jpg\" alt=\"Just like the neon sign says in Parranga: Taco Love.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129932\">\u003cfigcaption class=\"wp-caption-text\">Just like the neon sign says in Parranga: Taco Love. \u003ccite>(Marcus Cano)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Jose Miguel Smith Bustos is overseeing a busy rotisserie that is cooking chicken with a house blend, and there’s roasted pork shoulder and skirt steak that you can get in tacos, ensaladas, and tortas (all the meats are hormone-free). You'll find an assortment of ceviche, beers, sangria, cocktails made with agave wine, and a selection of fresh jugos. Don’t miss the Corazón de Melón smoothie (strawberries, cantaloupe, cinnamon, coconut water, and coconut sorbet).\u003c/p>\n\u003cp>Parranga is open for lunch and dinner to start, with breakfast and weekend brunch coming soon.\u003c/p>\n\u003ch2>Stockhome Restaurant Opens August 1 in Downtown Petaluma\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.stockhomerestaurant.com/\">Stockhome\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/HR81Nps4Xo42\">220 Western Ave., Petaluma\u003c/a>\u003cbr>\nWed–Sun 11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_129933\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/stockhome-preview-e1532724398411.jpg\" alt=\"A preview of Stockhome meze and dishes at PLÄJ Restaurant earlier this year.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129933\">\u003cfigcaption class=\"wp-caption-text\">A preview of Stockhome meze and dishes at PLÄJ Restaurant earlier this year. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opening August 1 in Petaluma is Stockhome, from husband-and-wife team chef Roberth and Andrea Sundell, owners of San Francisco’s \u003ca href=\"http://plajrestaurant.com/\">PLÄJ Restaurant\u003c/a>. This project is decidedly more casual and family-friendly, with counter service and an extensive menu that spans influences from Roberth’s native Sweden, along with Middle Eastern wraps and kebab plates, German sausages, and other dishes that make up the street food scene in Stockholm. There are big salads and numerous small dishes and sides, from grilled halloumi (made of sheep’s milk) with chermoula and purslane to shrimp skagen (a Swedish shrimp salad) with avocado brioche and chili horseradish, so you can really make your own dream spread. Plus, you’ll find a couple larger meaty mains while children will be obsessed with the wall of imported Swedish candy (Lördagsgodis), which will be sold in bulk to good little boys and girls. There are 40 seats in the dining area, and 10 in a private dining room, with Swedish wallpaper and many other nods to Swedish design.\u003c/p>\n\u003ch2>Escape to McEvoy Ranch for a Unique Afternoon Experience\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.mcevoyranch.com/\">McEvoy Ranch\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XLnYAmW3qJH2\">5935 Red Hill Road, Petaluma\u003c/a>\u003cbr>\nSunday, August 12, 11am–2:30pm\u003cbr>\n\u003ca href=\"https://www.mcevoyranch.com/social-club/events/ancient-rhythms-ancient-grains/\">Tickets\u003c/a>: $135 per person ($95 per person for Social Club Members)\u003c/p>\n\u003cfigure id=\"attachment_129938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/olive-tree-landscape-palms-1-e1532724306980.jpg\" alt=\"The stunning grounds (and olive trees) at McEvoy Ranch.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-129938\">\u003cfigcaption class=\"wp-caption-text\">The stunning grounds (and olive trees) at McEvoy Ranch. \u003ccite>(McEvoy Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want an excuse to go to a gorgeous place? Here you go. If you haven’t visited McEvoy Ranch in the rolling hills of Petaluma, here’s your chance to go to the beautiful site, where they grow and process their olive oil. On Sunday, August 12, the ranch is hosting the second in their Social Club Chats series, which “explores the historical and cultural intersections between music and food and how they combine in traditional cultures to heighten the sensory experience.” At \u003cb>Ancient Rhythms, Ancient Grains\u003c/b>, you’ll enjoy a chat with host Nion McEvoy and Ken Albala, food historian and professor at the University of the Pacific.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the chat, you’ll get to watch a demo from Culinary Director Jacquelyn Buchanan on how to prepare dukkah, the fragrant spice mix used for dipping meat, fish, or vegetables, and often made with spices and nuts. \u003c/p>\n\u003cp>And then it’s time for lunch, during which you’ll enjoy the afternoon in the courtyard. A selection of meze (Mediterranean/Middle Eastern small plates and bites) will be served with a sampling of McEvoy Ranch wines. \u003ca href=\"http://eliyahusills.com/qadim/\">The Qadim Ensemble\u003c/a> will play, whose music \"evokes the spiritual heritage and diversity of the regions of Armenia, Greece, Morocco, Israel, and Turkey, to name a few.” You’ll get one last bite in the frantoio (where they press the olives). \u003c/p>\n\u003ch2>Meet Lotus SF, an Indian Restaurant in the Mission with an Eye on Ingredients (and the Other on Hospitality)\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://lotussanfrancisco.com/\">Lotus SF\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SN8MR1gUbe52\">2434 Mission St., San Francisco\u003c/a>\u003cbr>\nSun–Thu: lunch 11:30am–2:30pm, dinner 5pm–9:30pm\u003cbr>\nFri–Sat: lunch 11:30am–2:30pm, dinner 5pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_129936\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-kebab-e1532724334518.jpg\" alt=\"The well-seasoned lamb seekh kebab at Lotus is a dish to try.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129936\">\u003cfigcaption class=\"wp-caption-text\">The well-seasoned lamb seekh kebab at Lotus is a dish to try. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2017, San Francisco received a restaurant import from the North Bay (usually it’s the other way around): Lotus SF, from the same family and group behind Lotus Cuisine of India and Lotus Chaat and Spices in San Rafael, Cafe Lotus in Fairfax, and Sartaj India Cafe by Lotus in Sausalito. \u003c/p>\n\u003cp>While sitting with a couple friends over dinner at Lotus SF (located on Mission Street), I was suddenly brought back to India with the incredibly attentive and detailed service they provide here. Add in the hot pink walls adorned with vibrant art, paisley upholstered chairs, and soft pink tablecloths, and you can see they really care about providing a comfortable (and vibrant!) atmosphere for guests. Even your dinner plate comes adorned with some charming garnish from the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_129935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-interior-e1532724376298.jpg\" alt=\"The vibrant interior at Lotus SF says, “Think pink!”\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129935\">\u003cfigcaption class=\"wp-caption-text\">The vibrant interior at Lotus SF says, “Think pink!” \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu contains many classic and familiar Northern Indian dishes, but their spin here is they’re dedicated to offering healthier and more ingredient-driven variations of dishes, made with fresh and local ingredients, organic spices from India, organic ghee and coconut oil, and the option for you to upgrade to organic chicken if that’s your preference (an additional $1.50 for many dishes). \u003c/p>\n\u003cp>The deep golden mixed veggie pakoras ($5.95) included kale, chard, and spinach, and were a big hit (especially the vibrant mint-and-cilantro sauce that came with them — we kept that sauce on the table all night). The table favorite was the seekh kebab ($17.95), made with lean ground lamb, but still so juicy and well-seasoned with cumin and herbs, and obviously cooked by a pro. Silky saag paneer ($12.95) is made with pesticide-free spinach and fresh-tasting and creamy organic paneer, and the savory dal tarka (organic chana dal cooked with tomatoes, onion, ginger, and spices; $12.95) was a great thing to scoop up with their extensive menu of naan and kulchas.\u003c/p>\n\u003cfigure id=\"attachment_129937\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-saag-e1532724321508.jpg\" alt=\"The creamy organic paneer makes this saag stand out.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129937\">\u003cfigcaption class=\"wp-caption-text\">The creamy organic paneer makes this saag stand out. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, as someone who lives for spice, I want to return and order Indian hot next time — I found the food to be overall far too muted, but my spice-adverse friend requested medium-hot and was happy with the turnout. They even have Eel River IPA on the beer list, and a lassi made with rosewater (for once, it’s not a mango lassi — now if someone could just offer the spicy salty lassi my sister and I enjoyed in Goa, we’d be thrilled).\u003c/p>\n\u003cp>Pro tip: they also serve lunch Monday–Friday 11:30am–2:30pm, with a variety of lunch specials served with basmati rice, naan, a samosa, and salad. That seekh kebab is just $13.50, so I say get on it. They also serve dahi puri, which I didn’t see on the dinner menu. And just so you know, they don’t deliver! They want you to eat the food fresh in the restaurant. On the menu, they also request you silence your cell phone, which I love. Shhhhh!\u003c/p>\n\u003ch2>The Fourth Edition of Bayview Uncorked Offers a Taste of District 10\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://bvoh.org/\">Bayview Opera House\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/J5nmk2nvXo92\">4705 3rd St., San Francisco\u003c/a>\u003cbr>\nThursday, August 2, 6pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/bayview-uncorked-fourth-edition-tickets-47535414705\">Tickets\u003c/a>: $30 + $3.72 fee (or $35 cash at the door)\u003c/p>\n\u003cfigure id=\"attachment_129934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AnneHamersky_17027_BayviewUncorked_005-e1532724387832.jpg\" alt=\"Corks will be poppin’ at Bayview Uncorked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129934\">\u003cfigcaption class=\"wp-caption-text\">Corks will be poppin’ at Bayview Uncorked. \u003ccite>(Anne Hamersky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth \u003ca href=\"http://bvoh.org/events/bayview-uncorked-fourth-edition/\">Bayview Uncorked\u003c/a>, a community celebration featuring wines, beers, spirits, food, music, and art from the Bayview, Dogpatch, and Potrero Hill neighborhoods, returns Thursday, August 2nd. There will be over 30 tastes from 13 wineries, breweries, and spirit brands that will be pouring, including Gratta Wines, Laughing Monk, August West Wine, Cellars 33, Fort Point Beer Company, Seven Stills, SF Mead, Harmonic Brewing, Sequoia Sake, and others. Small bites will be provided by Auntie April’s, Goldie’s Oakwood BBQ, La Laguna Taqueria, Feve Artisan Chocolatier, and Yvonne’s Southern Sweets. Art and music will be in the house!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The event will be held at the historic Bayview Opera House. A portion of ticket sales will go to \u003ca href=\"https://www.imprintcity.org/\">Imprint City\u003c/a>, a Bayview-based, non-profit organization that activates underutilized spaces with arts and cultural events. Bayview Uncorked was created by and is hosted by \u003ca href=\"http://www.andreabakerconsulting.com/\">Andrea Baker Consulting\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, let’s drive across the Golden Gate Bridge to visit two new North Bay restaurants (Parranga and Stockhome), and there’s a unique culinary and music event happening at McEvoy Ranch. Take a look at an Indian import from the North Bay to San Francisco (Lotus SF), and wine and beer lovers won’t want to miss Bayview Uncorked.\u003c/p>\n\u003ch2>If You Smell Rotisserie Chicken in Mill Valley, It’s the Newly Opened Parranga\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.parranga.com/\">Parranga\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/hgrXX64zSi92\">800 Redwood Highway, Suite 801, Mill Valley\u003c/a>\u003cbr>\nSun–Wed 11am–9pm, Thu–Sat 11am–10pm\u003c/p>\n\u003cp>North of the Bay, there are a couple new restaurant openings happening, starting with Parranga, a new taqueria and cerveceria in Mill Valley’s Strawberry Village from San Francisco’s Colibri. Parranga is open in the former The Plant Café location, and whether you want to dine on-premise, or prefer easy pickup for takeout (or delivery), they have you covered.\u003c/p>\n\u003cfigure id=\"attachment_129932\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/parranga-tacos-e1532724414673.jpg\" alt=\"Just like the neon sign says in Parranga: Taco Love.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129932\">\u003cfigcaption class=\"wp-caption-text\">Just like the neon sign says in Parranga: Taco Love. \u003ccite>(Marcus Cano)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Jose Miguel Smith Bustos is overseeing a busy rotisserie that is cooking chicken with a house blend, and there’s roasted pork shoulder and skirt steak that you can get in tacos, ensaladas, and tortas (all the meats are hormone-free). You'll find an assortment of ceviche, beers, sangria, cocktails made with agave wine, and a selection of fresh jugos. Don’t miss the Corazón de Melón smoothie (strawberries, cantaloupe, cinnamon, coconut water, and coconut sorbet).\u003c/p>\n\u003cp>Parranga is open for lunch and dinner to start, with breakfast and weekend brunch coming soon.\u003c/p>\n\u003ch2>Stockhome Restaurant Opens August 1 in Downtown Petaluma\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.stockhomerestaurant.com/\">Stockhome\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/HR81Nps4Xo42\">220 Western Ave., Petaluma\u003c/a>\u003cbr>\nWed–Sun 11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_129933\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/stockhome-preview-e1532724398411.jpg\" alt=\"A preview of Stockhome meze and dishes at PLÄJ Restaurant earlier this year.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129933\">\u003cfigcaption class=\"wp-caption-text\">A preview of Stockhome meze and dishes at PLÄJ Restaurant earlier this year. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opening August 1 in Petaluma is Stockhome, from husband-and-wife team chef Roberth and Andrea Sundell, owners of San Francisco’s \u003ca href=\"http://plajrestaurant.com/\">PLÄJ Restaurant\u003c/a>. This project is decidedly more casual and family-friendly, with counter service and an extensive menu that spans influences from Roberth’s native Sweden, along with Middle Eastern wraps and kebab plates, German sausages, and other dishes that make up the street food scene in Stockholm. There are big salads and numerous small dishes and sides, from grilled halloumi (made of sheep’s milk) with chermoula and purslane to shrimp skagen (a Swedish shrimp salad) with avocado brioche and chili horseradish, so you can really make your own dream spread. Plus, you’ll find a couple larger meaty mains while children will be obsessed with the wall of imported Swedish candy (Lördagsgodis), which will be sold in bulk to good little boys and girls. There are 40 seats in the dining area, and 10 in a private dining room, with Swedish wallpaper and many other nods to Swedish design.\u003c/p>\n\u003ch2>Escape to McEvoy Ranch for a Unique Afternoon Experience\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.mcevoyranch.com/\">McEvoy Ranch\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XLnYAmW3qJH2\">5935 Red Hill Road, Petaluma\u003c/a>\u003cbr>\nSunday, August 12, 11am–2:30pm\u003cbr>\n\u003ca href=\"https://www.mcevoyranch.com/social-club/events/ancient-rhythms-ancient-grains/\">Tickets\u003c/a>: $135 per person ($95 per person for Social Club Members)\u003c/p>\n\u003cfigure id=\"attachment_129938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/olive-tree-landscape-palms-1-e1532724306980.jpg\" alt=\"The stunning grounds (and olive trees) at McEvoy Ranch.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-129938\">\u003cfigcaption class=\"wp-caption-text\">The stunning grounds (and olive trees) at McEvoy Ranch. \u003ccite>(McEvoy Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want an excuse to go to a gorgeous place? Here you go. If you haven’t visited McEvoy Ranch in the rolling hills of Petaluma, here’s your chance to go to the beautiful site, where they grow and process their olive oil. On Sunday, August 12, the ranch is hosting the second in their Social Club Chats series, which “explores the historical and cultural intersections between music and food and how they combine in traditional cultures to heighten the sensory experience.” At \u003cb>Ancient Rhythms, Ancient Grains\u003c/b>, you’ll enjoy a chat with host Nion McEvoy and Ken Albala, food historian and professor at the University of the Pacific.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the chat, you’ll get to watch a demo from Culinary Director Jacquelyn Buchanan on how to prepare dukkah, the fragrant spice mix used for dipping meat, fish, or vegetables, and often made with spices and nuts. \u003c/p>\n\u003cp>And then it’s time for lunch, during which you’ll enjoy the afternoon in the courtyard. A selection of meze (Mediterranean/Middle Eastern small plates and bites) will be served with a sampling of McEvoy Ranch wines. \u003ca href=\"http://eliyahusills.com/qadim/\">The Qadim Ensemble\u003c/a> will play, whose music \"evokes the spiritual heritage and diversity of the regions of Armenia, Greece, Morocco, Israel, and Turkey, to name a few.” You’ll get one last bite in the frantoio (where they press the olives). \u003c/p>\n\u003ch2>Meet Lotus SF, an Indian Restaurant in the Mission with an Eye on Ingredients (and the Other on Hospitality)\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://lotussanfrancisco.com/\">Lotus SF\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SN8MR1gUbe52\">2434 Mission St., San Francisco\u003c/a>\u003cbr>\nSun–Thu: lunch 11:30am–2:30pm, dinner 5pm–9:30pm\u003cbr>\nFri–Sat: lunch 11:30am–2:30pm, dinner 5pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_129936\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-kebab-e1532724334518.jpg\" alt=\"The well-seasoned lamb seekh kebab at Lotus is a dish to try.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129936\">\u003cfigcaption class=\"wp-caption-text\">The well-seasoned lamb seekh kebab at Lotus is a dish to try. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2017, San Francisco received a restaurant import from the North Bay (usually it’s the other way around): Lotus SF, from the same family and group behind Lotus Cuisine of India and Lotus Chaat and Spices in San Rafael, Cafe Lotus in Fairfax, and Sartaj India Cafe by Lotus in Sausalito. \u003c/p>\n\u003cp>While sitting with a couple friends over dinner at Lotus SF (located on Mission Street), I was suddenly brought back to India with the incredibly attentive and detailed service they provide here. Add in the hot pink walls adorned with vibrant art, paisley upholstered chairs, and soft pink tablecloths, and you can see they really care about providing a comfortable (and vibrant!) atmosphere for guests. Even your dinner plate comes adorned with some charming garnish from the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_129935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-interior-e1532724376298.jpg\" alt=\"The vibrant interior at Lotus SF says, “Think pink!”\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129935\">\u003cfigcaption class=\"wp-caption-text\">The vibrant interior at Lotus SF says, “Think pink!” \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu contains many classic and familiar Northern Indian dishes, but their spin here is they’re dedicated to offering healthier and more ingredient-driven variations of dishes, made with fresh and local ingredients, organic spices from India, organic ghee and coconut oil, and the option for you to upgrade to organic chicken if that’s your preference (an additional $1.50 for many dishes). \u003c/p>\n\u003cp>The deep golden mixed veggie pakoras ($5.95) included kale, chard, and spinach, and were a big hit (especially the vibrant mint-and-cilantro sauce that came with them — we kept that sauce on the table all night). The table favorite was the seekh kebab ($17.95), made with lean ground lamb, but still so juicy and well-seasoned with cumin and herbs, and obviously cooked by a pro. Silky saag paneer ($12.95) is made with pesticide-free spinach and fresh-tasting and creamy organic paneer, and the savory dal tarka (organic chana dal cooked with tomatoes, onion, ginger, and spices; $12.95) was a great thing to scoop up with their extensive menu of naan and kulchas.\u003c/p>\n\u003cfigure id=\"attachment_129937\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-saag-e1532724321508.jpg\" alt=\"The creamy organic paneer makes this saag stand out.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129937\">\u003cfigcaption class=\"wp-caption-text\">The creamy organic paneer makes this saag stand out. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, as someone who lives for spice, I want to return and order Indian hot next time — I found the food to be overall far too muted, but my spice-adverse friend requested medium-hot and was happy with the turnout. They even have Eel River IPA on the beer list, and a lassi made with rosewater (for once, it’s not a mango lassi — now if someone could just offer the spicy salty lassi my sister and I enjoyed in Goa, we’d be thrilled).\u003c/p>\n\u003cp>Pro tip: they also serve lunch Monday–Friday 11:30am–2:30pm, with a variety of lunch specials served with basmati rice, naan, a samosa, and salad. That seekh kebab is just $13.50, so I say get on it. They also serve dahi puri, which I didn’t see on the dinner menu. And just so you know, they don’t deliver! They want you to eat the food fresh in the restaurant. On the menu, they also request you silence your cell phone, which I love. Shhhhh!\u003c/p>\n\u003ch2>The Fourth Edition of Bayview Uncorked Offers a Taste of District 10\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://bvoh.org/\">Bayview Opera House\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/J5nmk2nvXo92\">4705 3rd St., San Francisco\u003c/a>\u003cbr>\nThursday, August 2, 6pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/bayview-uncorked-fourth-edition-tickets-47535414705\">Tickets\u003c/a>: $30 + $3.72 fee (or $35 cash at the door)\u003c/p>\n\u003cfigure id=\"attachment_129934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AnneHamersky_17027_BayviewUncorked_005-e1532724387832.jpg\" alt=\"Corks will be poppin’ at Bayview Uncorked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129934\">\u003cfigcaption class=\"wp-caption-text\">Corks will be poppin’ at Bayview Uncorked. \u003ccite>(Anne Hamersky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth \u003ca href=\"http://bvoh.org/events/bayview-uncorked-fourth-edition/\">Bayview Uncorked\u003c/a>, a community celebration featuring wines, beers, spirits, food, music, and art from the Bayview, Dogpatch, and Potrero Hill neighborhoods, returns Thursday, August 2nd. There will be over 30 tastes from 13 wineries, breweries, and spirit brands that will be pouring, including Gratta Wines, Laughing Monk, August West Wine, Cellars 33, Fort Point Beer Company, Seven Stills, SF Mead, Harmonic Brewing, Sequoia Sake, and others. Small bites will be provided by Auntie April’s, Goldie’s Oakwood BBQ, La Laguna Taqueria, Feve Artisan Chocolatier, and Yvonne’s Southern Sweets. Art and music will be in the house!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The event will be held at the historic Bayview Opera House. A portion of ticket sales will go to \u003ca href=\"https://www.imprintcity.org/\">Imprint City\u003c/a>, a Bayview-based, non-profit organization that activates underutilized spaces with arts and cultural events. Bayview Uncorked was created by and is hosted by \u003ca href=\"http://www.andreabakerconsulting.com/\">Andrea Baker Consulting\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: All Kinds of Tastings and Alfresco Events Around the Bay",
"title": "Table Talk: All Kinds of Tastings and Alfresco Events Around the Bay",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s \u003ca href=\"https://www.kqed.org/bayareabites/series/kqeds-table-talk\">Table Talk\u003c/a> features a pinot noir and pork party, a special Calistoga AVA wine tasting, where to find a fantastic happy hour with $5 cocktails and bites, a unique outdoor event in West Marin featuring ballet and a farm-to-table dinner, and a summertime farmers’ market cocktail event in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_129151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/saratoga-Toga-Tots.jpg\" alt=\"There’s a reason the ‘Toga Tots are named after The Saratoga: they’re delicious.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">There’s a reason the ‘Toga Tots are named after The Saratoga: they’re delicious. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Where to Find One of the Best Happy Hour Deals in Town\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com/\">\u003cstrong>The Saratoga\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/dhMzo6Dmh592\">1000 Larkin St., San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com/\">\u003cstrong>The Saratoga\u003c/strong>\u003c/a> has just introduced not one but two new \u003cstrong>happy hour programs\u003c/strong>. The first is a more traditional kind of happy hour, but the deal feels like 2001 prices: Monday–Friday, come by from 5pm–6pm for five different cocktails and five dishes for just $5 each, inspired by the book \u003cem>The Gentleman’s Companion\u003c/em>, by Charles H. Baker. There’s Remember the Maine, made with rye, sweet vermouth, cherry heering, and absinthe, and $5 bites like the ‘Toga Tots with Fiscalini cheddar and chorizo, shishito peppers with cherry tomato and miso glaze, and seven-spice chicken or cheeseburger sliders.\u003c/p>\n\u003cp>If you’re a \u003cstrong>Pappy Van Winkle\u003c/strong> bourbon fan, or you’ve just always wanted to taste it, you’ll want to come by for Pappy Days on Monday nights. Barman Brandon Clements and his team spent the last 10 years collecting one of the largest spirits libraries in the United States, and Van Winkle’s bourbons are widely considered the best in the world. You’ll get to taste through many vintages of this highly sought-after whiskey at a deep discount every Monday night. Be sure to pick up a Pappy Pass, and taste your way through all seven vintages (from 10-year to 25-year) to earn a free dinner for two (not to exceed $200).\u003c/p>\n\u003cfigure id=\"attachment_129155\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/18A7996.jpg\" alt=\"Pork and pinot lovers won’t want to miss High on the Hog at EPIC Steak.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-129155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Pork and pinot lovers won’t want to miss High on the Hog at EPIC Steak. \u003ccite>(Courtesy of EPIC Steak)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>An Afternoon of Pork and Pinot Noir and More\u003c/h2>\n\u003cp>\u003ca href=\"http://www.epicsteak.com/\">\u003cstrong>EPIC Steak\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XZjU7TMg6Uv\">369 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, July 1, 1pm–4pm\u003cbr>\n$85 per person\u003cbr>\n\u003ca href=\"http://www.epicsteak.com/current-events\">Tickets/info\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pig and pinot noir are usually a crowd-pleasing combo, which is why \u003ca href=\"http://www.epicsteak.com/\">\u003cstrong>EPIC Steak\u003c/strong>\u003c/a> is now on their tenth year of hosting their annual \u003ca href=\"http://www.epicsteak.com/current-events\">\u003cstrong>High on the Hog\u003c/strong>\u003c/a> event. Enjoy a Sunday afternoon of tasting pinot noir along with porky gourmet eats on the restaurant’s bayside patio flanking the San Francisco waterfront. Executive chef Parke Ulrich will be joined by notable Bay Area restaurants and barbeque masters (like Cathead’s BBQ and Baby Blues BBQ), while EPIC Steak wine director Petra Polakovicova has assembled a lineup of pinot noirs from award-winning wineries (including Copain, Twomey, and Hanzell), and craft beer tastings from local breweries will also be available. \u003c/p>\n\u003cp>The event will feature a watermelon eating contest, as well as live music by local band The Mighty Creatures of Habit, and a surprise guest. A percentage of event proceeds will be donated to \u003ca href=\"https://www.guidedogs.com/\">\u003cstrong>Guide Dogs for the Blind\u003c/strong>\u003c/a>, and guests can put down that wine glass and play with the puppies in training!\u003c/p>\n\u003cfigure id=\"attachment_129149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2.jpg\" alt=\"It’s hard to imagine a more-beautiful backdrop for a ballet than the rolling hills of West Marin.\" width=\"1920\" height=\"896\" class=\"size-full wp-image-129149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1200x560.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s hard to imagine a more-beautiful backdrop for a ballet than the rolling hills of West Marin. \u003ccite>(Steven Smith)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Night of West Marin Beauty (Including Food and a View!) and Ballet\u003c/h2>\n\u003cp>\u003cstrong>\u003cem>QuintEssence\u003c/em>\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BqF9WD9n5yq\">Big Mesa Farm, 280 Mesa Road, West Marin\u003c/a>\u003cbr>\nJuly 6–8 and 13–15\u003cbr>\nTickets: $200, available at \u003ca href=\"https://juliaadamdance.com/quintessence-reservations/\">JuliaAdamDance.com\u003c/a>.\u003c/p>\n\u003cp>A big reason why we live in the Bay Area is access to unique experiences and nature and great food and ingredients, and this upcoming event in beautiful West Marin covers all the bases. \u003ca href=\"https://juliaadamdance.com/\">\u003cstrong>Julia Adam Dance\u003c/strong>\u003c/a> is presenting \u003cstrong>\u003cem>QuintEssence\u003c/em>\u003c/strong>, the fifth installment in an elemental series, blending open-air ballet atop the expansive Big Mesa Farmstead in West Marin, paired with a gourmet and locally sourced farm-to-table meal. The team of chefs/contributors includes Matt Roberts (Jardinière), Matt Elias (Salt Water, The Bodega), Miriam Blachman (Chez Panisse, Cannard Farm), Tu David Phu (Black Cat, Gather, Top Chef), Kyle Swain (Jardinière, El Paseo), Huw Thornton (A16, SPQR), Zak Wardle (Boccalone), Aaron Lucich (Holistic Ag), Guido Frosini (True Grass Farms), and a special paella course by former San Francisco Ballet dancer Ruben Martin.\u003c/p>\n\u003cfigure id=\"attachment_129153\" class=\"wp-caption aligncenter\" style=\"max-width: 5304px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1.jpg\" alt=\"At QuintEssence, an alfresco dinner will highlight local ingredients.\" width=\"5304\" height=\"7952\" class=\"size-full wp-image-129153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1.jpg 5304w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-768x1151.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-1020x1529.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-1180x1769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-960x1439.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-520x780.jpg 520w\" sizes=\"(max-width: 5304px) 100vw, 5304px\">\u003cfigcaption class=\"wp-caption-text\">At QuintEssence, an alfresco dinner will highlight local ingredients. \u003ccite>(Steven Smith)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s \u003cem>QuintEssence\u003c/em> explores the ethereal fifth element in the context of LOVE. Choreographer and former San Francisco Ballet principal Julia Adam and her corps of elite dancers will be joined by renowned former San Francisco Ballet ballerina Joanna Berman, who is coming out of retirement for the event.\u003c/p>\n\u003cp>Each evening starts with a multi-course, family-style feast, with wines from Enkidu, and beers and non-alcoholic options curated by Mojo. After dinner, guests gather with steaming cups of sipping chocolate and make their way to the open-air stage for the world premiere of the ballet. It has all the makings of a night to remember.\u003c/p>\n\u003cfigure id=\"attachment_129148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24.jpg\" alt=\"At Calistoga Uncorked, you’ll taste top wines from thirty Calistoga winegrowers.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-129148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Calistoga Uncorked, you’ll taste top wines from thirty Calistoga winegrowers. \u003ccite>(Chloe Jackman Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Enjoy a “Top of Napa Valley” Wine Tasting at Calistoga Uncorked\u003c/h2>\n\u003cp>\u003cstrong>Golden Gate Club\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JWodAav8SA82\">135 Fisher Loop, Presidio, San Francisco\u003c/a>\u003cbr>\nThursday, July 12 (4pm–7:30pm)\u003cbr>\nTickets: $75 advance or $95 at the door.\u003c/p>\n\u003cp>The second annual \u003ca href=\"http://www.calistogawinegrowers.com/events/\">\u003cstrong>Calistoga Uncorked\u003c/strong>\u003c/a> returns to San Francisco on July 12, featuring thirty Calistoga winegrowers offering a tasting experience of hard-to-find Calistoga AVA wines, many that produce fewer than 1,000 cases annually, and do not have tasting rooms or retail locations (and there’s the bonus opportunity to buy select bottles on the spot!). There will also be cheeses, charcuterie, and specialty sweet treats to accompany the tasting. There’s even a silent auction featuring unique and exclusive Calistoga experiences, from tastings to overnight stays. Last year’s event sold out, so don’t delay on getting tickets. \u003c/p>\n\u003cp>\u003cstrong>Participating wineries include:\u003c/strong> 2880, Amici Cellars, August Briggs, Baldacci Vineyards, Ballentine Vineyards, Barlow Vineyards, Bennett Lane Winery, Bragg Vineyards, Canard Vineyard, Chateau de Vie, Chateau Montelena, Coqueral Wine Estate, Fairwinds Estate Winery, Hindsight Vineyards, Huge Bear Wines, Jack Brooks Vineyard, Jax Vineyards, Jericho Canyon Vineyard, Kenefick Ranch Vineyards, Knighton Family Vineyards, La Sirena Wine, Lava Vine/Von Strasser, Next Door wines, Poggi Wines, Phifer Pavitt Wine, Romeo Vineyards, Storybook Mountain Vineyards, Switchback Ridge, The Grade Cellars, Tom Eddy Winery, Weppler Vineyards.\u003c/p>\n\u003cfigure id=\"attachment_129159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW.jpg\" alt=\"You’ll hear the music of the cocktail shaker at this Oakland happy hour event. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-129159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You’ll hear the music of the cocktail shaker at this Oakland happy hour event. \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Party Under the Palms: Summer Cocktails of the Farmers Market in Oakland\u003c/h2>\n\u003cp>Wednesday, August 1, (5:30pm–8pm)\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GkdkqJGrs7m\">Jack London Square Palm Plaza (Embarcadero at Webster Street), Oakland\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/party-under-the-palms-summer-cocktails-of-the-farmers-market-tickets-47043702982\">Tickets:\u003c/a> early bird $40 (while supplies last), general admission $45, last minute $50\u003c/p>\n\u003cp>The second annual Oakland edition of CUESA and the United States Bartenders Guild’s popular \u003cstrong>Cocktails of the Farmers Market\u003c/strong> series is on Wednesday August 1. You’ll be able to unwind under the palm trees at Jack London Square with craft cocktails featuring stone fruit, melons, berries, tomatoes, and other peak-season produce from the Jack London Square Farmers Market shaken and stirred by East Bay bartenders (like from the Hotsy Totsy, Starline Social Club, and Copper Spoon).\u003c/p>\n\u003cfigure id=\"attachment_129158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CUESAcocktails_group-NEW.jpg\" alt=\"Taste your way through some fabulous cocktails at Cocktails of the Farmers Market.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste your way through some fabulous cocktails at Cocktails of the Farmers Market. \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>During this outdoor happy hour party on Palm Plaza, guests receive four full-sized signature cocktails featuring Jack Daniels, Maestro Dobel Tequila, Pernod Ricard, and Writer's Tears Irish Whiskey, along with unlimited sample-size drinks. There are also some dinner options (to purchase) from restaurants and food trucks, so you won’t be drinking on an empty stomach.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s \u003ca href=\"https://www.kqed.org/bayareabites/series/kqeds-table-talk\">Table Talk\u003c/a> features a pinot noir and pork party, a special Calistoga AVA wine tasting, where to find a fantastic happy hour with $5 cocktails and bites, a unique outdoor event in West Marin featuring ballet and a farm-to-table dinner, and a summertime farmers’ market cocktail event in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_129151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/saratoga-Toga-Tots.jpg\" alt=\"There’s a reason the ‘Toga Tots are named after The Saratoga: they’re delicious.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">There’s a reason the ‘Toga Tots are named after The Saratoga: they’re delicious. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Where to Find One of the Best Happy Hour Deals in Town\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com/\">\u003cstrong>The Saratoga\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/dhMzo6Dmh592\">1000 Larkin St., San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com/\">\u003cstrong>The Saratoga\u003c/strong>\u003c/a> has just introduced not one but two new \u003cstrong>happy hour programs\u003c/strong>. The first is a more traditional kind of happy hour, but the deal feels like 2001 prices: Monday–Friday, come by from 5pm–6pm for five different cocktails and five dishes for just $5 each, inspired by the book \u003cem>The Gentleman’s Companion\u003c/em>, by Charles H. Baker. There’s Remember the Maine, made with rye, sweet vermouth, cherry heering, and absinthe, and $5 bites like the ‘Toga Tots with Fiscalini cheddar and chorizo, shishito peppers with cherry tomato and miso glaze, and seven-spice chicken or cheeseburger sliders.\u003c/p>\n\u003cp>If you’re a \u003cstrong>Pappy Van Winkle\u003c/strong> bourbon fan, or you’ve just always wanted to taste it, you’ll want to come by for Pappy Days on Monday nights. Barman Brandon Clements and his team spent the last 10 years collecting one of the largest spirits libraries in the United States, and Van Winkle’s bourbons are widely considered the best in the world. You’ll get to taste through many vintages of this highly sought-after whiskey at a deep discount every Monday night. Be sure to pick up a Pappy Pass, and taste your way through all seven vintages (from 10-year to 25-year) to earn a free dinner for two (not to exceed $200).\u003c/p>\n\u003cfigure id=\"attachment_129155\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/18A7996.jpg\" alt=\"Pork and pinot lovers won’t want to miss High on the Hog at EPIC Steak.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-129155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Pork and pinot lovers won’t want to miss High on the Hog at EPIC Steak. \u003ccite>(Courtesy of EPIC Steak)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>An Afternoon of Pork and Pinot Noir and More\u003c/h2>\n\u003cp>\u003ca href=\"http://www.epicsteak.com/\">\u003cstrong>EPIC Steak\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XZjU7TMg6Uv\">369 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, July 1, 1pm–4pm\u003cbr>\n$85 per person\u003cbr>\n\u003ca href=\"http://www.epicsteak.com/current-events\">Tickets/info\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pig and pinot noir are usually a crowd-pleasing combo, which is why \u003ca href=\"http://www.epicsteak.com/\">\u003cstrong>EPIC Steak\u003c/strong>\u003c/a> is now on their tenth year of hosting their annual \u003ca href=\"http://www.epicsteak.com/current-events\">\u003cstrong>High on the Hog\u003c/strong>\u003c/a> event. Enjoy a Sunday afternoon of tasting pinot noir along with porky gourmet eats on the restaurant’s bayside patio flanking the San Francisco waterfront. Executive chef Parke Ulrich will be joined by notable Bay Area restaurants and barbeque masters (like Cathead’s BBQ and Baby Blues BBQ), while EPIC Steak wine director Petra Polakovicova has assembled a lineup of pinot noirs from award-winning wineries (including Copain, Twomey, and Hanzell), and craft beer tastings from local breweries will also be available. \u003c/p>\n\u003cp>The event will feature a watermelon eating contest, as well as live music by local band The Mighty Creatures of Habit, and a surprise guest. A percentage of event proceeds will be donated to \u003ca href=\"https://www.guidedogs.com/\">\u003cstrong>Guide Dogs for the Blind\u003c/strong>\u003c/a>, and guests can put down that wine glass and play with the puppies in training!\u003c/p>\n\u003cfigure id=\"attachment_129149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2.jpg\" alt=\"It’s hard to imagine a more-beautiful backdrop for a ballet than the rolling hills of West Marin.\" width=\"1920\" height=\"896\" class=\"size-full wp-image-129149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1200x560.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s hard to imagine a more-beautiful backdrop for a ballet than the rolling hills of West Marin. \u003ccite>(Steven Smith)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Night of West Marin Beauty (Including Food and a View!) and Ballet\u003c/h2>\n\u003cp>\u003cstrong>\u003cem>QuintEssence\u003c/em>\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BqF9WD9n5yq\">Big Mesa Farm, 280 Mesa Road, West Marin\u003c/a>\u003cbr>\nJuly 6–8 and 13–15\u003cbr>\nTickets: $200, available at \u003ca href=\"https://juliaadamdance.com/quintessence-reservations/\">JuliaAdamDance.com\u003c/a>.\u003c/p>\n\u003cp>A big reason why we live in the Bay Area is access to unique experiences and nature and great food and ingredients, and this upcoming event in beautiful West Marin covers all the bases. \u003ca href=\"https://juliaadamdance.com/\">\u003cstrong>Julia Adam Dance\u003c/strong>\u003c/a> is presenting \u003cstrong>\u003cem>QuintEssence\u003c/em>\u003c/strong>, the fifth installment in an elemental series, blending open-air ballet atop the expansive Big Mesa Farmstead in West Marin, paired with a gourmet and locally sourced farm-to-table meal. The team of chefs/contributors includes Matt Roberts (Jardinière), Matt Elias (Salt Water, The Bodega), Miriam Blachman (Chez Panisse, Cannard Farm), Tu David Phu (Black Cat, Gather, Top Chef), Kyle Swain (Jardinière, El Paseo), Huw Thornton (A16, SPQR), Zak Wardle (Boccalone), Aaron Lucich (Holistic Ag), Guido Frosini (True Grass Farms), and a special paella course by former San Francisco Ballet dancer Ruben Martin.\u003c/p>\n\u003cfigure id=\"attachment_129153\" class=\"wp-caption aligncenter\" style=\"max-width: 5304px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1.jpg\" alt=\"At QuintEssence, an alfresco dinner will highlight local ingredients.\" width=\"5304\" height=\"7952\" class=\"size-full wp-image-129153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1.jpg 5304w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-768x1151.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-1020x1529.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-1180x1769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-960x1439.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-520x780.jpg 520w\" sizes=\"(max-width: 5304px) 100vw, 5304px\">\u003cfigcaption class=\"wp-caption-text\">At QuintEssence, an alfresco dinner will highlight local ingredients. \u003ccite>(Steven Smith)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s \u003cem>QuintEssence\u003c/em> explores the ethereal fifth element in the context of LOVE. Choreographer and former San Francisco Ballet principal Julia Adam and her corps of elite dancers will be joined by renowned former San Francisco Ballet ballerina Joanna Berman, who is coming out of retirement for the event.\u003c/p>\n\u003cp>Each evening starts with a multi-course, family-style feast, with wines from Enkidu, and beers and non-alcoholic options curated by Mojo. After dinner, guests gather with steaming cups of sipping chocolate and make their way to the open-air stage for the world premiere of the ballet. It has all the makings of a night to remember.\u003c/p>\n\u003cfigure id=\"attachment_129148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24.jpg\" alt=\"At Calistoga Uncorked, you’ll taste top wines from thirty Calistoga winegrowers.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-129148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Calistoga Uncorked, you’ll taste top wines from thirty Calistoga winegrowers. \u003ccite>(Chloe Jackman Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Enjoy a “Top of Napa Valley” Wine Tasting at Calistoga Uncorked\u003c/h2>\n\u003cp>\u003cstrong>Golden Gate Club\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JWodAav8SA82\">135 Fisher Loop, Presidio, San Francisco\u003c/a>\u003cbr>\nThursday, July 12 (4pm–7:30pm)\u003cbr>\nTickets: $75 advance or $95 at the door.\u003c/p>\n\u003cp>The second annual \u003ca href=\"http://www.calistogawinegrowers.com/events/\">\u003cstrong>Calistoga Uncorked\u003c/strong>\u003c/a> returns to San Francisco on July 12, featuring thirty Calistoga winegrowers offering a tasting experience of hard-to-find Calistoga AVA wines, many that produce fewer than 1,000 cases annually, and do not have tasting rooms or retail locations (and there’s the bonus opportunity to buy select bottles on the spot!). There will also be cheeses, charcuterie, and specialty sweet treats to accompany the tasting. There’s even a silent auction featuring unique and exclusive Calistoga experiences, from tastings to overnight stays. Last year’s event sold out, so don’t delay on getting tickets. \u003c/p>\n\u003cp>\u003cstrong>Participating wineries include:\u003c/strong> 2880, Amici Cellars, August Briggs, Baldacci Vineyards, Ballentine Vineyards, Barlow Vineyards, Bennett Lane Winery, Bragg Vineyards, Canard Vineyard, Chateau de Vie, Chateau Montelena, Coqueral Wine Estate, Fairwinds Estate Winery, Hindsight Vineyards, Huge Bear Wines, Jack Brooks Vineyard, Jax Vineyards, Jericho Canyon Vineyard, Kenefick Ranch Vineyards, Knighton Family Vineyards, La Sirena Wine, Lava Vine/Von Strasser, Next Door wines, Poggi Wines, Phifer Pavitt Wine, Romeo Vineyards, Storybook Mountain Vineyards, Switchback Ridge, The Grade Cellars, Tom Eddy Winery, Weppler Vineyards.\u003c/p>\n\u003cfigure id=\"attachment_129159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW.jpg\" alt=\"You’ll hear the music of the cocktail shaker at this Oakland happy hour event. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-129159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You’ll hear the music of the cocktail shaker at this Oakland happy hour event. \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Party Under the Palms: Summer Cocktails of the Farmers Market in Oakland\u003c/h2>\n\u003cp>Wednesday, August 1, (5:30pm–8pm)\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GkdkqJGrs7m\">Jack London Square Palm Plaza (Embarcadero at Webster Street), Oakland\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/party-under-the-palms-summer-cocktails-of-the-farmers-market-tickets-47043702982\">Tickets:\u003c/a> early bird $40 (while supplies last), general admission $45, last minute $50\u003c/p>\n\u003cp>The second annual Oakland edition of CUESA and the United States Bartenders Guild’s popular \u003cstrong>Cocktails of the Farmers Market\u003c/strong> series is on Wednesday August 1. You’ll be able to unwind under the palm trees at Jack London Square with craft cocktails featuring stone fruit, melons, berries, tomatoes, and other peak-season produce from the Jack London Square Farmers Market shaken and stirred by East Bay bartenders (like from the Hotsy Totsy, Starline Social Club, and Copper Spoon).\u003c/p>\n\u003cfigure id=\"attachment_129158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CUESAcocktails_group-NEW.jpg\" alt=\"Taste your way through some fabulous cocktails at Cocktails of the Farmers Market.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste your way through some fabulous cocktails at Cocktails of the Farmers Market. \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: A Gallery Dinner, Outdoor BBQ Lunch, and Hawaiian Bento Box",
"title": "Table Talk: A Gallery Dinner, Outdoor BBQ Lunch, and Hawaiian Bento Box",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week, I’m adding to your lunch options, which includes Aina’s Hawaiian bento boxes for delivery and One Market’s Friday BBQ lunches, plus an artsy and illuminated dinner at The Midway Gallery, a Northern Italian pop-up, and weekend feasting while flea market shopping at TreasureFest.\u003c/p>\n\u003ch2>Say Aloha to Aina Bento for Lunch\u003c/h2>\n\u003cp>June 18–28\u003cbr>\nLunchtime delivery pop-up (Mon–Fri 11am–1pm)\u003cbr>\nExclusively on Caviar (use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> for $10 to use toward each of your first two orders)\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>Have you ever visited the charming \u003ca href=\"http://www.ainasf.com/\">Aina\u003c/a> in Dogpatch? Chef Jordan Keao cooks with so much passion and finesse, and is a huge champion of Hawaiian tradition and ingredients, while creating his own modernized dishes with local and seasonal touches. Starting June 18 through June 29, Aina is launching a special delivery-only pop-up called \u003cstrong>\u003ca href=\"http://www.ainasf.com/ainabento\">Aina Bento\u003c/a>\u003c/strong>, inspired by the iconic Hawai’i plate lunch shops offering Hawaiian BBQ with Japanese sensibilities, plus influences from Korean, Filipino, Portuguese, and Chinese BBQ traditions.\u003c/p>\n\u003cfigure id=\"attachment_129059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new.jpg\" alt=\"Aina’s huli huli BBQ chicken with cucumber sunomono.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-129059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aina’s huli huli BBQ chicken with cucumber sunomono. \u003ccite>(Yen Phan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Exclusively through Caviar (use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> on Caviar for $10 to use for each of your first two orders with them), you can order dishes like Kiawe wood–smoked salmon with sautéed ginger, yu choy, steamed short grain rice, udon mac salad, pickled ginger, danmuji, and kamaboko ($14.50) or their BBQ kalbi with kimchi (with the same bento set-up for $15.50), plus other main dishes. And you can always order a side of Aina’s delicious musubi: Niman Ranch pork spam, glazed with kabayaki, molded with rice and nori ($3.50). Order during lunch Mon–Fri from 11am–1pm.\u003c/p>\n\u003cfigure id=\"attachment_129062\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/onemarket-BBQ13-new.jpg\" alt=\"One Market’s Back Porch BBQ includes St. Louis-style ribs with housemade BBQ sauce.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-129062\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">One Market’s Back Porch BBQ includes St. Louis-style ribs with housemade BBQ sauce. \u003ccite>(Courtesy One Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back Porch BBQ Pop-up Series\u003c/h2>\n\u003cp>\u003ca href=\"http://www.onemarket.com/\">One Market Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SbH9nsapCg62\">1 Market St., San Francisco\u003c/a>\u003cbr>\nEvery Friday, June 1–August 31, 2018\u003cbr>\n11:30am–2:30pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Barbecue lovers, your Fridays just got nice and smoky! Chef Mark Dommen of One Market is back with their weekly \u003cstrong>Back Porch BBQ pop-up series\u003c/strong>. From June 1–August 31, you can come by from 11:30am–2:30pm on Fridays for a take-out or eat-in (which you’ll want to do since you can sit at picnic tables in their atrium area and get into a relaxed Friday frame of mind).\u003c/p>\n\u003cp>Menu highlights include St. Louis-style spare ribs, spit-roasted Mary’s chicken, 12-hour beef brisket, and a pulled chicken sandwich, as well as a selection of sides like Parker House rolls, potato salad, coleslaw, green salads, and desserts. Can’t leave your desk? You can also order on \u003ca href=\"https://www.trycaviar.com/san-francisco/one-market-restaurants-back-porch-bbq-8785\">Caviar\u003c/a> and use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> for $10 off your first two orders. Customers can also order Pitmaster Packages for larger parties.\u003c/p>\n\u003cfigure id=\"attachment_129061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/midway-shebends-dinner-new.jpg\" alt=\"The last Midway Gallery dinner during the She Bends neon show.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The last Midway Gallery dinner during the She Bends neon show. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Special Kind of Dining Experience: \u003cstrong>Halation Gallery Dinner\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>The Midway\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/rs7vEEg2kgT2\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nFriday, June 22, 2018\u003cbr>\nReception 6:30pm, dinner 7pm\u003cbr>\n\u003ca href=\"https://www.ticketfly.com/purchase/event/1712312\">Tickets\u003c/a>: $85 (cocktails, wine, and beer available for purchase at a cash bar)\u003cbr>\nMinors under 21 must be accompanied by a parent/legal guardian\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themidwaygallery.com/\">The Midway Gallery\u003c/a>\u003c/strong> in San Francisco’s Dogpatch neighborhood has started a series of gallery dinners, where diners not only enjoy engaging, family-style meals from top SF chefs, but they are also surrounded with The Midway’s cutting-edge art installations—it’s truly a feast for the senses. On Friday June 22, the latest dinner will celebrate the new \u003ca href=\"http://www.themidwaygallery.com/halation\">Halation\u003c/a> exhibit, featuring the work of Christopher Schardt, an innovative LED artist widely known in the Burning Man community. Chef Telmo Faria (\u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa Restaurant\u003c/a>) will be preparing bites for the reception (6:30pm) while guests enjoy viewing the installation, and then everyone sits down for a four-course meal at 7pm, with music from DJ Mario Tavares (Daybreak Sound). Dinner ends at 9pm, and guests are welcome to stay until 10pm to enjoy the art and music.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ticketfly.com/purchase/event/1712312\">Tickets\u003c/a> are $85 per person, with cocktails, wine, and beer available for purchase at a cash bar. If you have any allergies, please share them when you complete your purchase and at least 72 hours before the event.\u003c/p>\n\u003cfigure id=\"attachment_129064\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/summerfest-treasure-new.jpg\" alt=\"With over 40 food vendors, you won’t go hungry at TreasureFest.\" width=\"1536\" height=\"2304\" class=\"size-full wp-image-129064\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-520x780.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">With over 40 food vendors, you won’t go hungry at TreasureFest. \u003ccite>(Mad Maven Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>June Is SummerFest on Treasure Island\u003c/h2>\n\u003cp>\u003ca href=\"https://www.treasurefest.com/\">TreasureFest\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/UE4Kw1Dztdx\">500 Ave. N., Treasure Island\u003c/a>\u003cbr>\nLast weekend of the month\u003cbr>\nNext one: June 23–24 (through November)\u003cbr>\n10am–4pm\u003cbr>\n$5 General Entry, Kids under 12 are free\u003cbr>\nFree Parking\u003c/p>\n\u003cp>The Treasure Island Flea has been transformed into \u003cstrong>\u003ca href=\"https://share.polymail.io/v1/z/b/NWIyMjkyMTc4ODk2/_E3N0b5BaVeWS_hLrcfW6_FGZdiu7hP5KivpKjTChR49Y1NCiZzsTbeIi_8j_7TO1CmyAV9zuPV3x42qRekEMTrwy2KYcvfsntvMZ-YIjY-mt4sgX9BnfIFU1XMhpYtd8kj7pzLNkg7xIQnMxu-zoSDZNlm0ZzpVR-hgJKIAmp8XLIJoi2kY5bgn4T1V_mI=\">TreasureFest\u003c/a>\u003c/strong>, offering a monthly gathering over the last weekend of each month of flea market treasures (over 400 vendors!), kid-friendly options, music, and entertainment, but another huge part of the festival is the food! There are over 40 food vendors and trucks, ranging from favorites like \u003ca href=\"https://www.instagram.com/chairmantruck/\">The Chairman\u003c/a> and \u003ca href=\"https://www.instagram.com/humphryslocombe/\">Humphry Slocombe\u003c/a>, to lesser-known vendors like Italian subs from \u003ca href=\"https://www.instagram.com/savouriestreets/\">Savourie Streets Truck\u003c/a> and seasonal pie from \u003ca href=\"https://www.instagram.com/shampas_pies/\">Shampa's Pies\u003c/a>. Plus there’s sangria. Bring your sunblock, tote bags and carts, and your appetite. And you can also bring your well-behaved doggie since the event is pet-friendly. Get excited for July, which will have a Hawaii theme.\u003c/p>\n\u003cfigure id=\"attachment_129071\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/IMG_7827.jpg\" alt=\"The famous Ristobar plin piemontesi. \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-129071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The famous Ristobar plin piemontesi. \u003ccite>(Leslie Baum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>SF’s Italian Ristobar Pops Up in Larkspur\u003c/h2>\n\u003cp>\u003ca href=\"http://rulli.com/\">Emporio Rulli Pasticceria \u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kW4wSsy8mAU2\">464 Magnolia Ave., Larkspur\u003c/a>\u003cbr>\nDinners on June 29–30\u003cbr>\nThree seatings (5:30pm, 6:30pm, and 8pm)\u003cbr>\n$60 per person\u003cbr>\nVisit \u003ca href=\"http://rulli.com/\">rulli.com\u003c/a> for reservations or call the Larkspur location of Emporio Rulli at 415-924-7478, ext. 3.\u003c/p>\n\u003cp>Larkspur residents are more than well-acquainted with the Italian sweet treats at Emporio Rulli’s Pasticceria, but owner Gary Rulli has just launched something savory in the space as well. While waiting for his San Francisco restaurant, \u003cstrong>Ristobar\u003c/strong>, to reopen in the Marina in late August (it’s currently being retrofitted), he’s hosting a series of \u003cstrong>Northern Italian pop-up dinners\u003c/strong> throughout the summer on select weekends.\u003c/p>\n\u003cp>The chef is Marcello Franceschini, who has spent the past three years in Italy working with Michelin-rated chef Massimo Camia in Piedmont—he was Ristobar’s sous chef working alongside Michele Belotti (who opened Belotti in the East Bay). The rotating menus are seasonal, and will even include vegetables, fruits, and herbs grown in Gary Rulli’s own Marin backyard garden.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Menu items include two choices of appetizers like insalatina di polpo (octopus, green beans, fennel, celery, Taggiasca olives, toasted pine nuts, in a lemon dressing with an English pea puree) and pasta courses like their famed plin piemontesi (a decadent housemade pasta with braised meat filling, including veal, pork, rabbit, and spinach in a veal reduction and Parmigiano sauce—yes, it’s incredible). Second course options include Alaskan halibut with asparagus cream, hazelnut-flavored endive, and squid ink focaccia, or braised veal cheeks with sautéed potatoes and light eggplant parmigiana. Vegetarian options are also available. Of course, you’ll want to save room for dessert. Follow their \u003ca href=\"https://www.facebook.com/emporiorulli/\">Facebook page\u003c/a> for future dates.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, I’m adding to your lunch options, which includes Aina’s Hawaiian bento boxes for delivery and One Market’s Friday BBQ lunches, plus an artsy and illuminated dinner at The Midway Gallery, a Northern Italian pop-up, and weekend feasting while flea market shopping at TreasureFest.\u003c/p>\n\u003ch2>Say Aloha to Aina Bento for Lunch\u003c/h2>\n\u003cp>June 18–28\u003cbr>\nLunchtime delivery pop-up (Mon–Fri 11am–1pm)\u003cbr>\nExclusively on Caviar (use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> for $10 to use toward each of your first two orders)\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>Have you ever visited the charming \u003ca href=\"http://www.ainasf.com/\">Aina\u003c/a> in Dogpatch? Chef Jordan Keao cooks with so much passion and finesse, and is a huge champion of Hawaiian tradition and ingredients, while creating his own modernized dishes with local and seasonal touches. Starting June 18 through June 29, Aina is launching a special delivery-only pop-up called \u003cstrong>\u003ca href=\"http://www.ainasf.com/ainabento\">Aina Bento\u003c/a>\u003c/strong>, inspired by the iconic Hawai’i plate lunch shops offering Hawaiian BBQ with Japanese sensibilities, plus influences from Korean, Filipino, Portuguese, and Chinese BBQ traditions.\u003c/p>\n\u003cfigure id=\"attachment_129059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new.jpg\" alt=\"Aina’s huli huli BBQ chicken with cucumber sunomono.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-129059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aina’s huli huli BBQ chicken with cucumber sunomono. \u003ccite>(Yen Phan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Exclusively through Caviar (use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> on Caviar for $10 to use for each of your first two orders with them), you can order dishes like Kiawe wood–smoked salmon with sautéed ginger, yu choy, steamed short grain rice, udon mac salad, pickled ginger, danmuji, and kamaboko ($14.50) or their BBQ kalbi with kimchi (with the same bento set-up for $15.50), plus other main dishes. And you can always order a side of Aina’s delicious musubi: Niman Ranch pork spam, glazed with kabayaki, molded with rice and nori ($3.50). Order during lunch Mon–Fri from 11am–1pm.\u003c/p>\n\u003cfigure id=\"attachment_129062\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/onemarket-BBQ13-new.jpg\" alt=\"One Market’s Back Porch BBQ includes St. Louis-style ribs with housemade BBQ sauce.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-129062\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">One Market’s Back Porch BBQ includes St. Louis-style ribs with housemade BBQ sauce. \u003ccite>(Courtesy One Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back Porch BBQ Pop-up Series\u003c/h2>\n\u003cp>\u003ca href=\"http://www.onemarket.com/\">One Market Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SbH9nsapCg62\">1 Market St., San Francisco\u003c/a>\u003cbr>\nEvery Friday, June 1–August 31, 2018\u003cbr>\n11:30am–2:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Barbecue lovers, your Fridays just got nice and smoky! Chef Mark Dommen of One Market is back with their weekly \u003cstrong>Back Porch BBQ pop-up series\u003c/strong>. From June 1–August 31, you can come by from 11:30am–2:30pm on Fridays for a take-out or eat-in (which you’ll want to do since you can sit at picnic tables in their atrium area and get into a relaxed Friday frame of mind).\u003c/p>\n\u003cp>Menu highlights include St. Louis-style spare ribs, spit-roasted Mary’s chicken, 12-hour beef brisket, and a pulled chicken sandwich, as well as a selection of sides like Parker House rolls, potato salad, coleslaw, green salads, and desserts. Can’t leave your desk? You can also order on \u003ca href=\"https://www.trycaviar.com/san-francisco/one-market-restaurants-back-porch-bbq-8785\">Caviar\u003c/a> and use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> for $10 off your first two orders. Customers can also order Pitmaster Packages for larger parties.\u003c/p>\n\u003cfigure id=\"attachment_129061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/midway-shebends-dinner-new.jpg\" alt=\"The last Midway Gallery dinner during the She Bends neon show.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The last Midway Gallery dinner during the She Bends neon show. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Special Kind of Dining Experience: \u003cstrong>Halation Gallery Dinner\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>The Midway\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/rs7vEEg2kgT2\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nFriday, June 22, 2018\u003cbr>\nReception 6:30pm, dinner 7pm\u003cbr>\n\u003ca href=\"https://www.ticketfly.com/purchase/event/1712312\">Tickets\u003c/a>: $85 (cocktails, wine, and beer available for purchase at a cash bar)\u003cbr>\nMinors under 21 must be accompanied by a parent/legal guardian\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themidwaygallery.com/\">The Midway Gallery\u003c/a>\u003c/strong> in San Francisco’s Dogpatch neighborhood has started a series of gallery dinners, where diners not only enjoy engaging, family-style meals from top SF chefs, but they are also surrounded with The Midway’s cutting-edge art installations—it’s truly a feast for the senses. On Friday June 22, the latest dinner will celebrate the new \u003ca href=\"http://www.themidwaygallery.com/halation\">Halation\u003c/a> exhibit, featuring the work of Christopher Schardt, an innovative LED artist widely known in the Burning Man community. Chef Telmo Faria (\u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa Restaurant\u003c/a>) will be preparing bites for the reception (6:30pm) while guests enjoy viewing the installation, and then everyone sits down for a four-course meal at 7pm, with music from DJ Mario Tavares (Daybreak Sound). Dinner ends at 9pm, and guests are welcome to stay until 10pm to enjoy the art and music.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ticketfly.com/purchase/event/1712312\">Tickets\u003c/a> are $85 per person, with cocktails, wine, and beer available for purchase at a cash bar. If you have any allergies, please share them when you complete your purchase and at least 72 hours before the event.\u003c/p>\n\u003cfigure id=\"attachment_129064\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/summerfest-treasure-new.jpg\" alt=\"With over 40 food vendors, you won’t go hungry at TreasureFest.\" width=\"1536\" height=\"2304\" class=\"size-full wp-image-129064\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-520x780.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">With over 40 food vendors, you won’t go hungry at TreasureFest. \u003ccite>(Mad Maven Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>June Is SummerFest on Treasure Island\u003c/h2>\n\u003cp>\u003ca href=\"https://www.treasurefest.com/\">TreasureFest\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/UE4Kw1Dztdx\">500 Ave. N., Treasure Island\u003c/a>\u003cbr>\nLast weekend of the month\u003cbr>\nNext one: June 23–24 (through November)\u003cbr>\n10am–4pm\u003cbr>\n$5 General Entry, Kids under 12 are free\u003cbr>\nFree Parking\u003c/p>\n\u003cp>The Treasure Island Flea has been transformed into \u003cstrong>\u003ca href=\"https://share.polymail.io/v1/z/b/NWIyMjkyMTc4ODk2/_E3N0b5BaVeWS_hLrcfW6_FGZdiu7hP5KivpKjTChR49Y1NCiZzsTbeIi_8j_7TO1CmyAV9zuPV3x42qRekEMTrwy2KYcvfsntvMZ-YIjY-mt4sgX9BnfIFU1XMhpYtd8kj7pzLNkg7xIQnMxu-zoSDZNlm0ZzpVR-hgJKIAmp8XLIJoi2kY5bgn4T1V_mI=\">TreasureFest\u003c/a>\u003c/strong>, offering a monthly gathering over the last weekend of each month of flea market treasures (over 400 vendors!), kid-friendly options, music, and entertainment, but another huge part of the festival is the food! There are over 40 food vendors and trucks, ranging from favorites like \u003ca href=\"https://www.instagram.com/chairmantruck/\">The Chairman\u003c/a> and \u003ca href=\"https://www.instagram.com/humphryslocombe/\">Humphry Slocombe\u003c/a>, to lesser-known vendors like Italian subs from \u003ca href=\"https://www.instagram.com/savouriestreets/\">Savourie Streets Truck\u003c/a> and seasonal pie from \u003ca href=\"https://www.instagram.com/shampas_pies/\">Shampa's Pies\u003c/a>. Plus there’s sangria. Bring your sunblock, tote bags and carts, and your appetite. And you can also bring your well-behaved doggie since the event is pet-friendly. Get excited for July, which will have a Hawaii theme.\u003c/p>\n\u003cfigure id=\"attachment_129071\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/IMG_7827.jpg\" alt=\"The famous Ristobar plin piemontesi. \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-129071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The famous Ristobar plin piemontesi. \u003ccite>(Leslie Baum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>SF’s Italian Ristobar Pops Up in Larkspur\u003c/h2>\n\u003cp>\u003ca href=\"http://rulli.com/\">Emporio Rulli Pasticceria \u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kW4wSsy8mAU2\">464 Magnolia Ave., Larkspur\u003c/a>\u003cbr>\nDinners on June 29–30\u003cbr>\nThree seatings (5:30pm, 6:30pm, and 8pm)\u003cbr>\n$60 per person\u003cbr>\nVisit \u003ca href=\"http://rulli.com/\">rulli.com\u003c/a> for reservations or call the Larkspur location of Emporio Rulli at 415-924-7478, ext. 3.\u003c/p>\n\u003cp>Larkspur residents are more than well-acquainted with the Italian sweet treats at Emporio Rulli’s Pasticceria, but owner Gary Rulli has just launched something savory in the space as well. While waiting for his San Francisco restaurant, \u003cstrong>Ristobar\u003c/strong>, to reopen in the Marina in late August (it’s currently being retrofitted), he’s hosting a series of \u003cstrong>Northern Italian pop-up dinners\u003c/strong> throughout the summer on select weekends.\u003c/p>\n\u003cp>The chef is Marcello Franceschini, who has spent the past three years in Italy working with Michelin-rated chef Massimo Camia in Piedmont—he was Ristobar’s sous chef working alongside Michele Belotti (who opened Belotti in the East Bay). The rotating menus are seasonal, and will even include vegetables, fruits, and herbs grown in Gary Rulli’s own Marin backyard garden.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Menu items include two choices of appetizers like insalatina di polpo (octopus, green beans, fennel, celery, Taggiasca olives, toasted pine nuts, in a lemon dressing with an English pea puree) and pasta courses like their famed plin piemontesi (a decadent housemade pasta with braised meat filling, including veal, pork, rabbit, and spinach in a veal reduction and Parmigiano sauce—yes, it’s incredible). Second course options include Alaskan halibut with asparagus cream, hazelnut-flavored endive, and squid ink focaccia, or braised veal cheeks with sautéed potatoes and light eggplant parmigiana. Vegetarian options are also available. Of course, you’ll want to save room for dessert. Follow their \u003ca href=\"https://www.facebook.com/emporiorulli/\">Facebook page\u003c/a> for future dates.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Ways to Celebrate Pride Month with Food and Drink",
"title": "5 Ways to Celebrate Pride Month with Food and Drink",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy.\u003c/em>\u003c/p>\n\u003cp>As rainbow flags dot the lines of many of the streets in the city, it's clear that June is here and Pride month is in full swing!\u003c/p>\n\u003cp>June was chosen as Pride month to commemorate the \u003ca href=\"https://en.wikipedia.org/wiki/Stonewall_riots\">Stonewall Riots\u003c/a> in New York City that ended in June 1969. Soon after, LGBTQ havens like San Francisco followed suit, organizing parades, creating publications, and launching other efforts to advocate for LGBTQ rights and visibility. Staging \"Gay-ins\" (which would ultimately evolve into \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a>), San Francisco was instrumental in many of the west coast's gay rights advocacy movements, giving way to figures such as \u003ca href=\"https://en.wikipedia.org/wiki/Harvey_Milk\">Harvey Milk\u003c/a>, \u003ca href=\"https://en.wikipedia.org/wiki/Anne_Kronenberg\">Anne Kronenburg\u003c/a>, and \u003ca href=\"https://en.wikipedia.org/wiki/Gilbert_Baker_(artist)\">Gilbert Baker\u003c/a>.\u003c/p>\n\u003cp>With such a rich history rooted in the LGBTQ movement and with a city culture that is still currently so deeply embedded in it, it's no surprise that beyond the many city celebrations, parades, and parties, that chefs and restaurant owners all over the Bay are celebrating Pride month in a way they know best: through food and drink!\u003c/p>\n\u003cp>Below are some of the best ways to literally take Pride in--whether that's through a masterfully crafted cocktail, a perfectly baked confection, or in an eye-opening conversation over a tasty meal. And just like Pride, the offerings below only come around once a year, so take a bite, sip, and seat before you have to wait all year for it to come around again!\u003c/p>\n\u003cfigure id=\"attachment_128916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg\" alt=\"The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Cocktail Menu: \u003ca href=\"http://finntownsf.com/\">Finn Town\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Finn+Town/@37.7648006,-122.4318383,15z/data=!4m5!3m4!1s0x0:0x95e591def2338c29!8m2!3d37.7648006!4d-122.4318383\">2251 Market St, San Francisco, CA 94114\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Castro is likely where most will be naturally flocking to to enjoy Pride festivities, and thankfully, they won’t need to travel far to enjoy Finn Town’s special Pride month cocktail menu.\u003c/p>\n\u003cfigure id=\"attachment_128921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg\" alt=\"The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's being called the \"All You Need is Love\" menu and features never-before-seen cocktails that are inspired by and named after prominent San Franciscan LGBTQ figures, from activists like \u003ca href=\"https://en.wikipedia.org/wiki/Cleve_Jones\">Cleve Jones\u003c/a> (who created the NAMES Project AIDS Memorial Quilt and is the cofounder of the San Francisco AIDS Foundation), to performers and spokeswoman \u003ca href=\"https://en.wikipedia.org/wiki/Donna_Sachet\">Donna Sachet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg\" alt=\"The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg\" alt=\"The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be seven cocktails in total, each with a different spirit to strike any person's fancy.\u003c/p>\n\u003cfigure id=\"attachment_128925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg\" alt=\"The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg\" alt=\"The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while the drinks will be served during all of Pride month, Finn Town will also be hosting a couple of events during Pride Weekend (June 23-24). On both days, there will be Pink Brunch and Rainbow Brunch respectively, where brunch will be served all day, alongside the All You Need is Love cocktail menu. Ahead of that, on June 22, Finn Town will also go through a bit of a transformation and become \"Club Finn,\" which is being described as a \"classy not trashy\" Pride celebration with a red carpet, photographers, their signature Pride cocktails, and Jello shots.\u003c/p>\n\u003cfigure id=\"attachment_128934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg\" alt=\"The Pride-themed Macarons are available to order online and come in a case of six.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pride-themed Macarons are available to order online and come in a case of six. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Rainbow Macarons: \u003ca href=\"http://kahnfections.com/\">Kahnfections\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kahnfections/@37.7587595,-122.4174425,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3983fa4199:0xe4015cb32f236e63!8m2!3d37.7587553!4d-122.4152538\">3321 20th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Neighborhood bakery, Kahnfections, is typically known for its array of tasty pastries (grab a scone, biscuit, or croissant next time you're there), so it's not a huge surprise that Kahnfections has unveiled an equally as tasty baked good for Pride.\u003c/p>\n\u003cp>Available all month long are Kahnfections' \"Pride-themed Macarons,\" which come in a set of six macarons, representing the colors of the rainbow. All six macarons can come in a boozy or non-boozy variety. Since Pride is a celebration, though, the cocktail-ed macarons are highly recommended. Flavors include midori sour, pina colada, bellini, and strawberry daiquiri, while the virgin macarons include earl grey, cassis, peach, and strawberry. Both versions’ macarons are brightly colored and studded with sugar, adding a nice little crunch to each bite!\u003c/p>\n\u003cfigure id=\"attachment_128935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg\" alt=\"The Six Pride-themed Macarons are all cocktail flavored.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Six Pride-themed Macarons are all cocktail flavored. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The macarons can be ordered via a \u003ca href=\"http://kahnfections.com/shop/\">special link\u003c/a> on the Kahnfections website for $12 and are only available as an advanced order and can only be picked up in their Mission-based shop. While Kahnfections' typical offerings aren't Pride-related, picking up your Pride macarons is the perfect opportunity to peruse the display case and check out the wide variety of sugary goodies to give you a little more pep in your step for the month's Pride festivities.\u003c/p>\n\u003cfigure id=\"attachment_128926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg\" alt=\"The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Sundaes: \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Steel your belly, as Humphry Slocombe is coming at you with a triple threat of Pride goodies!\u003c/p>\n\u003cp>The ice cream shop, which serves a year-round flavor dedicated to Harvey Milk already in their Harvey Milk & Honey, will be serving three Pride-only sundaes to really make sure your sweet tooth is satisfied.\u003c/p>\n\u003cfigure id=\"attachment_128928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg\" alt=\"The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First is the \u003cstrong>Make it Gay Sundae\u003c/strong>, served with your choice of ice cream (recommended is the vanilla or Harvey Milk & Honey), house-made bright pink marshmallow fluff, and Fruit Loops cereal. The fluff is the real stand-out in this sundae, adding a nice salty (and very pink) note to balance out the sweetness of the cereal and ice cream.\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Second is the \u003cstrong>Who's Your Daddy Sundae\u003c/strong>, made up of a beer ice cream (made with Anchor Coffee Porter), topped with bourbon caramel sauce, and frosted peanuts (which you could probably eat a whole jar of easily). Imagine a night out with Daddy (we'll let you interpret that however you want) with a nice cold beer and bar nuts.\u003c/p>\n\u003cfigure id=\"attachment_128927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg\" alt=\"The Hot Mess Sundae.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, it's the \u003cstrong>Hot Mess Sundae\u003c/strong>, which is vanilla ice cream with marshmallow fluff, banana, and butterscotch, topped with a single cherry. There's a lot going on, but like any hot mess, is still very much lovable.\u003c/p>\n\u003cp>Each sundae is between $8 and $9 and will be available at their shop in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_128929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg\" alt=\"The Whos Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while you’re there, be sure to ask for one of their Humphry Slocombe condoms!\u003c/p>\n\u003cfigure id=\"attachment_128915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg\" alt=\"The Very Berry Pride Donuts are glazed with a champagne frosting.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Very Berry Pride Donuts are glazed with a champagne frosting. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Very Berry Pride Donut with Champagne Glaze: \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dynamo+Donut+%26+Coffee/@37.7530753,-122.4098402,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e495d04f423:0xe1a1be29e9a2ff2d!8m2!3d37.7530711!4d-122.4076515\">2760 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>No stranger to inventive flavors, Dynamo Donut will be offering a special Pride donut to join its already delicious donut ranks.\u003c/p>\n\u003cp>This year, their Pride donut is called \u003cstrong>Very Berry Pride\u003c/strong> and is a blueberry and strawberry donut (the berries are baked into the donut itself; just take a bite to see the proof). The donut is then topped with a generous amount of champagne glaze, just to add a little more decadence.\u003c/p>\n\u003cfigure id=\"attachment_128914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg\" alt=\"Very Berry Pride Donut from Dynamo Donut.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Very Berry Pride Donut from Dynamo Donut. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Very Berry Pride Donuts will only be sold \u003cstrong>Friday June 22 through Sunday June 24\u003c/strong> ($3.50 each), but like any of their donuts, they do sell fast, so it’s recommended you get there earlier during their opening hours to snag yourself one (or two or three) of these ringed beauties. \u003c/p>\n\u003cp>And while you're at it, explore the other monthly special flavors, which include Strawberry Earl Grey, Lemon Meringue, and Pineapple Basil. These will also cost you $3.50.\u003c/p>\n\u003cp>Word also has it that Dynamo has some exciting partnership flavors in the works, so post-Pride, keep your eyes peeled and get your stomach ready.\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Magic Melt: \u003ca href=\"https://themelt.com/\">The Melt\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">925 Market St, San Francisco\u003c/a>\u003c/p>\n\u003cp>All that glitters is not gold, and in this case, it's actually cheese. Rainbow-colored cheese to be exact. \u003c/p>\n\u003cp>The cheese connoisseurs at The Melt are serving up what they're calling the \"Magic Melt.\" The Magic Melt is a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow. And as if multi-colored cheese wasn't enough to celebrate Pride with, The Melt magicians have also added edible glitter (so you can add a little sparkle to your insides as well). \u003c/p>\n\u003cp>And while you're getting your dose of cheesiness, you'll also be aiding in a really good cause. For every Magic Melt sandwich sold, one dollar will be donated to \u003ca href=\"https://www.eqca.org/about/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cfigure id=\"attachment_129009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg\" alt=\"The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Magic Melt will be available at both San Francisco Melt locations for all of Pride month; the Melt location located on \u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">Market Street\u003c/a> will be selling the sandwiches during the Pride parade if you need something to fuel that day's festivities. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>And if the above isn’t enough, here’s some bonus drinks and treats to indulge in:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://roohsf.com/\">\u003cstrong>ROOH\u003c/strong>\u003c/a>: Sip for a cause with ROOH’s Soul Sister cocktail which takes gin and local farmers' market fruits and shakes them with lime, mint, and rosemary. The Soul Sister is served with multi-colored ice cubes representing the rainbow. A dollar from each cocktail will be donated to the \u003ca href=\"http://www.sfcenter.org/\">SF LGBT Center\u003c/a>. Available only during Pride Week (June 18-24)\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: For the entire month of June, One Market is offering a Pride milkshake called the Harvey Milkshake, as well as a special Pride cocktail called Friends of Dorothy. A dollar from both drinks will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\">\u003cstrong>Hakkasan\u003c/strong>\u003c/a>: Hakkasan will also be serving a special Pride cocktail called the Escape to Paradise, a tropical rum-based drink. The Escape to Paradise will also only be available during Pride Week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bluestembrasserie.com/\">\u003cstrong>Bluestem Brasserie\u003c/strong>\u003c/a>: On San Francisco Pride, June 24, Bluestem Brasserie will host a Pride Party on its rooftop terrace overlooking Market Street at 10am, in time to see the Pride Parade itself. \u003ca href=\"https://www.eventbrite.com/e/rooftop-pride-party-tickets-46125722277\">Tickets\u003c/a> are $45 and will feature a cocktail called the Green Lantern--named for the gay comic book superhero.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>: Head to any Bay Area Smitten Ice Cream shop and pick up a commemorative “Smitten is Smitten” Pride pin--one dollar from every sale will be donated to the SF LGBT Center. If you happen to travel to Los Angeles for Pride month, a dollar from each pin sale there will be donated to the \u003ca href=\"https://lalgbtcenter.org/\">LA LGBT Center\u003c/a>.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy.\u003c/em>\u003c/p>\n\u003cp>As rainbow flags dot the lines of many of the streets in the city, it's clear that June is here and Pride month is in full swing!\u003c/p>\n\u003cp>June was chosen as Pride month to commemorate the \u003ca href=\"https://en.wikipedia.org/wiki/Stonewall_riots\">Stonewall Riots\u003c/a> in New York City that ended in June 1969. Soon after, LGBTQ havens like San Francisco followed suit, organizing parades, creating publications, and launching other efforts to advocate for LGBTQ rights and visibility. Staging \"Gay-ins\" (which would ultimately evolve into \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a>), San Francisco was instrumental in many of the west coast's gay rights advocacy movements, giving way to figures such as \u003ca href=\"https://en.wikipedia.org/wiki/Harvey_Milk\">Harvey Milk\u003c/a>, \u003ca href=\"https://en.wikipedia.org/wiki/Anne_Kronenberg\">Anne Kronenburg\u003c/a>, and \u003ca href=\"https://en.wikipedia.org/wiki/Gilbert_Baker_(artist)\">Gilbert Baker\u003c/a>.\u003c/p>\n\u003cp>With such a rich history rooted in the LGBTQ movement and with a city culture that is still currently so deeply embedded in it, it's no surprise that beyond the many city celebrations, parades, and parties, that chefs and restaurant owners all over the Bay are celebrating Pride month in a way they know best: through food and drink!\u003c/p>\n\u003cp>Below are some of the best ways to literally take Pride in--whether that's through a masterfully crafted cocktail, a perfectly baked confection, or in an eye-opening conversation over a tasty meal. And just like Pride, the offerings below only come around once a year, so take a bite, sip, and seat before you have to wait all year for it to come around again!\u003c/p>\n\u003cfigure id=\"attachment_128916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg\" alt=\"The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Cocktail Menu: \u003ca href=\"http://finntownsf.com/\">Finn Town\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Finn+Town/@37.7648006,-122.4318383,15z/data=!4m5!3m4!1s0x0:0x95e591def2338c29!8m2!3d37.7648006!4d-122.4318383\">2251 Market St, San Francisco, CA 94114\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Castro is likely where most will be naturally flocking to to enjoy Pride festivities, and thankfully, they won’t need to travel far to enjoy Finn Town’s special Pride month cocktail menu.\u003c/p>\n\u003cfigure id=\"attachment_128921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg\" alt=\"The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's being called the \"All You Need is Love\" menu and features never-before-seen cocktails that are inspired by and named after prominent San Franciscan LGBTQ figures, from activists like \u003ca href=\"https://en.wikipedia.org/wiki/Cleve_Jones\">Cleve Jones\u003c/a> (who created the NAMES Project AIDS Memorial Quilt and is the cofounder of the San Francisco AIDS Foundation), to performers and spokeswoman \u003ca href=\"https://en.wikipedia.org/wiki/Donna_Sachet\">Donna Sachet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg\" alt=\"The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg\" alt=\"The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be seven cocktails in total, each with a different spirit to strike any person's fancy.\u003c/p>\n\u003cfigure id=\"attachment_128925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg\" alt=\"The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg\" alt=\"The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while the drinks will be served during all of Pride month, Finn Town will also be hosting a couple of events during Pride Weekend (June 23-24). On both days, there will be Pink Brunch and Rainbow Brunch respectively, where brunch will be served all day, alongside the All You Need is Love cocktail menu. Ahead of that, on June 22, Finn Town will also go through a bit of a transformation and become \"Club Finn,\" which is being described as a \"classy not trashy\" Pride celebration with a red carpet, photographers, their signature Pride cocktails, and Jello shots.\u003c/p>\n\u003cfigure id=\"attachment_128934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg\" alt=\"The Pride-themed Macarons are available to order online and come in a case of six.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pride-themed Macarons are available to order online and come in a case of six. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Rainbow Macarons: \u003ca href=\"http://kahnfections.com/\">Kahnfections\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kahnfections/@37.7587595,-122.4174425,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3983fa4199:0xe4015cb32f236e63!8m2!3d37.7587553!4d-122.4152538\">3321 20th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Neighborhood bakery, Kahnfections, is typically known for its array of tasty pastries (grab a scone, biscuit, or croissant next time you're there), so it's not a huge surprise that Kahnfections has unveiled an equally as tasty baked good for Pride.\u003c/p>\n\u003cp>Available all month long are Kahnfections' \"Pride-themed Macarons,\" which come in a set of six macarons, representing the colors of the rainbow. All six macarons can come in a boozy or non-boozy variety. Since Pride is a celebration, though, the cocktail-ed macarons are highly recommended. Flavors include midori sour, pina colada, bellini, and strawberry daiquiri, while the virgin macarons include earl grey, cassis, peach, and strawberry. Both versions’ macarons are brightly colored and studded with sugar, adding a nice little crunch to each bite!\u003c/p>\n\u003cfigure id=\"attachment_128935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg\" alt=\"The Six Pride-themed Macarons are all cocktail flavored.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Six Pride-themed Macarons are all cocktail flavored. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The macarons can be ordered via a \u003ca href=\"http://kahnfections.com/shop/\">special link\u003c/a> on the Kahnfections website for $12 and are only available as an advanced order and can only be picked up in their Mission-based shop. While Kahnfections' typical offerings aren't Pride-related, picking up your Pride macarons is the perfect opportunity to peruse the display case and check out the wide variety of sugary goodies to give you a little more pep in your step for the month's Pride festivities.\u003c/p>\n\u003cfigure id=\"attachment_128926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg\" alt=\"The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Sundaes: \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Steel your belly, as Humphry Slocombe is coming at you with a triple threat of Pride goodies!\u003c/p>\n\u003cp>The ice cream shop, which serves a year-round flavor dedicated to Harvey Milk already in their Harvey Milk & Honey, will be serving three Pride-only sundaes to really make sure your sweet tooth is satisfied.\u003c/p>\n\u003cfigure id=\"attachment_128928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg\" alt=\"The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First is the \u003cstrong>Make it Gay Sundae\u003c/strong>, served with your choice of ice cream (recommended is the vanilla or Harvey Milk & Honey), house-made bright pink marshmallow fluff, and Fruit Loops cereal. The fluff is the real stand-out in this sundae, adding a nice salty (and very pink) note to balance out the sweetness of the cereal and ice cream.\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Second is the \u003cstrong>Who's Your Daddy Sundae\u003c/strong>, made up of a beer ice cream (made with Anchor Coffee Porter), topped with bourbon caramel sauce, and frosted peanuts (which you could probably eat a whole jar of easily). Imagine a night out with Daddy (we'll let you interpret that however you want) with a nice cold beer and bar nuts.\u003c/p>\n\u003cfigure id=\"attachment_128927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg\" alt=\"The Hot Mess Sundae.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, it's the \u003cstrong>Hot Mess Sundae\u003c/strong>, which is vanilla ice cream with marshmallow fluff, banana, and butterscotch, topped with a single cherry. There's a lot going on, but like any hot mess, is still very much lovable.\u003c/p>\n\u003cp>Each sundae is between $8 and $9 and will be available at their shop in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_128929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg\" alt=\"The Whos Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while you’re there, be sure to ask for one of their Humphry Slocombe condoms!\u003c/p>\n\u003cfigure id=\"attachment_128915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg\" alt=\"The Very Berry Pride Donuts are glazed with a champagne frosting.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Very Berry Pride Donuts are glazed with a champagne frosting. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Very Berry Pride Donut with Champagne Glaze: \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dynamo+Donut+%26+Coffee/@37.7530753,-122.4098402,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e495d04f423:0xe1a1be29e9a2ff2d!8m2!3d37.7530711!4d-122.4076515\">2760 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>No stranger to inventive flavors, Dynamo Donut will be offering a special Pride donut to join its already delicious donut ranks.\u003c/p>\n\u003cp>This year, their Pride donut is called \u003cstrong>Very Berry Pride\u003c/strong> and is a blueberry and strawberry donut (the berries are baked into the donut itself; just take a bite to see the proof). The donut is then topped with a generous amount of champagne glaze, just to add a little more decadence.\u003c/p>\n\u003cfigure id=\"attachment_128914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg\" alt=\"Very Berry Pride Donut from Dynamo Donut.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Very Berry Pride Donut from Dynamo Donut. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Very Berry Pride Donuts will only be sold \u003cstrong>Friday June 22 through Sunday June 24\u003c/strong> ($3.50 each), but like any of their donuts, they do sell fast, so it’s recommended you get there earlier during their opening hours to snag yourself one (or two or three) of these ringed beauties. \u003c/p>\n\u003cp>And while you're at it, explore the other monthly special flavors, which include Strawberry Earl Grey, Lemon Meringue, and Pineapple Basil. These will also cost you $3.50.\u003c/p>\n\u003cp>Word also has it that Dynamo has some exciting partnership flavors in the works, so post-Pride, keep your eyes peeled and get your stomach ready.\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Magic Melt: \u003ca href=\"https://themelt.com/\">The Melt\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">925 Market St, San Francisco\u003c/a>\u003c/p>\n\u003cp>All that glitters is not gold, and in this case, it's actually cheese. Rainbow-colored cheese to be exact. \u003c/p>\n\u003cp>The cheese connoisseurs at The Melt are serving up what they're calling the \"Magic Melt.\" The Magic Melt is a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow. And as if multi-colored cheese wasn't enough to celebrate Pride with, The Melt magicians have also added edible glitter (so you can add a little sparkle to your insides as well). \u003c/p>\n\u003cp>And while you're getting your dose of cheesiness, you'll also be aiding in a really good cause. For every Magic Melt sandwich sold, one dollar will be donated to \u003ca href=\"https://www.eqca.org/about/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cfigure id=\"attachment_129009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg\" alt=\"The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Magic Melt will be available at both San Francisco Melt locations for all of Pride month; the Melt location located on \u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">Market Street\u003c/a> will be selling the sandwiches during the Pride parade if you need something to fuel that day's festivities. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>And if the above isn’t enough, here’s some bonus drinks and treats to indulge in:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://roohsf.com/\">\u003cstrong>ROOH\u003c/strong>\u003c/a>: Sip for a cause with ROOH’s Soul Sister cocktail which takes gin and local farmers' market fruits and shakes them with lime, mint, and rosemary. The Soul Sister is served with multi-colored ice cubes representing the rainbow. A dollar from each cocktail will be donated to the \u003ca href=\"http://www.sfcenter.org/\">SF LGBT Center\u003c/a>. Available only during Pride Week (June 18-24)\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: For the entire month of June, One Market is offering a Pride milkshake called the Harvey Milkshake, as well as a special Pride cocktail called Friends of Dorothy. A dollar from both drinks will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\">\u003cstrong>Hakkasan\u003c/strong>\u003c/a>: Hakkasan will also be serving a special Pride cocktail called the Escape to Paradise, a tropical rum-based drink. The Escape to Paradise will also only be available during Pride Week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bluestembrasserie.com/\">\u003cstrong>Bluestem Brasserie\u003c/strong>\u003c/a>: On San Francisco Pride, June 24, Bluestem Brasserie will host a Pride Party on its rooftop terrace overlooking Market Street at 10am, in time to see the Pride Parade itself. \u003ca href=\"https://www.eventbrite.com/e/rooftop-pride-party-tickets-46125722277\">Tickets\u003c/a> are $45 and will feature a cocktail called the Green Lantern--named for the gay comic book superhero.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>: Head to any Bay Area Smitten Ice Cream shop and pick up a commemorative “Smitten is Smitten” Pride pin--one dollar from every sale will be donated to the SF LGBT Center. If you happen to travel to Los Angeles for Pride month, a dollar from each pin sale there will be donated to the \u003ca href=\"https://lalgbtcenter.org/\">LA LGBT Center\u003c/a>.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
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