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"content": "\u003cp>This week’s highlights should feel a bit summery with news about the Tacolicious guest chef taco lineup and a rosé tasting, plus there’s the Refugee Food Festival, an all-cake dessert menu at Bluestem Brasserie, and where to find amatriciana pizza in SF.\u003c/p>\n\u003cfigure id=\"attachment_128882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg\" alt=\"Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco. \u003ccite>(Courtesy of Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Tacolicious Guest Chef Taco Series Returns\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/934MaFs9bko\">Ferry Plaza Farmer’s Market, San Francisco\u003c/a> (stand outside)\u003cbr>\nJune 14–August 9, Thursdays 10am–2pm\u003c/p>\n\u003cp>Summertime means the \u003cstrong>Tacolicious summer guest chef taco series\u003c/strong> returns to their Ferry Plaza Farmer’s Market stand. Every Thursday, one of San Francisco’s top chefs slings their take on a taco. Coming up on June 14 is Daniel Sudar of \u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a> (Betelnut’s minced chicken taco), June 21 is Monica Martinez of \u003ca href=\"https://www.donbugito.com/\">Don Bugito\u003c/a> (edible insects!), June 28 is Adam Tortosa of \u003ca href=\"http://robinsanfrancisco.com/\">Robin\u003c/a> (miso-roasted sweet potato with Japanese chimichurri), July 7 is Freedom Rains of \u003ca href=\"http://amanosf.com/\">a Mano\u003c/a> (Italy meets Mexico!), and July 12 is Chris Cosentino of \u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a> (could be offal, ha-ha). Check their \u003ca href=\"https://www.tacolicious.com/\">site\u003c/a> and social media channels for more chef updates.\u003c/p>\n\u003cp>All proceeds of each chef’s taco benefits \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> (the Center for Urban Education and Sustainable Agriculture). All Tacolicious locations, including their farmers’ market stand, will be giving away Guest Chef Series “punch cards” for visitors to bring back each week. The market-goers with the most punches will be entered to win a prize of two tickets to a CUESA Cocktail Series event, a local farm tour for two, a CUESA tote bag filled with market goodies, $25 in market coins, and a Tacolicious cookbook. Good luck!\u003c/p>\n\u003cfigure id=\"attachment_128880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/refugeefestival-new.jpg\" alt=\"Don’t miss the Refugee Food Festival in San Francisco.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the Refugee Food Festival in San Francisco. \u003ccite>(Courtesy of Refugee Food Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Refugee Food Festival Comes to San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003cbr>\nJune 19–23\u003cbr>\nVarious restaurants, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>June 20th is \u003ca href=\"http://www.un.org/en/events/refugeeday/\">World Refugee Day\u003c/a> and the third \u003cstrong>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003c/strong> is coming to 14 cities around the world in June—and how fortuitous, the festival in SF (the first stateside location) corresponds with the date! The organization is pairing local chefs and refugee chefs together for five days of pop-up dinners.\u003c/p>\n\u003cp>In San Francisco, the following chefs will participate, cooking alongside refugee chefs:\u003c/p>\n\u003cul>\n\u003cli>Tuesday, June 19: \u003ca href=\"https://hogislandoysters.com/locations/san-francisco\">Hog Island\u003c/a> in the Ferry Building, featuring Pa Wah, a Burmese chef\u003c/li>\n\u003cli>Wednesday, June 20: \u003ca href=\"http://www.tawlasf.com\">Tawla\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Thursday June 21: \u003ca href=\"https://www.dosasf.com/dosa-fillmore\">DOSA on Fillmore\u003c/a>, featuring Anu, a Bhutanese chef\u003c/li>\n\u003cli>Friday, June 22: \u003ca href=\"https://www.sonsaddition.com\">Son’s Addition\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Saturday, June 23: \u003ca href=\"http://jardiniere.com\">Jardinière\u003c/a> in Hayes Valley, featuring Vito, a Senegalese chef\u003c/li>\n\u003c/ul>\n\u003cp>This is not a ticketed event, and reservations can be made via each restaurant's reservation system. A portion of profits from each dinner will be donated to a local organization in the Bay Area promoting integrating refugees into communities.\u003c/p>\n\u003cp>First launched in Paris in 2016, this year’s festival will include more than 100 restaurants in cities like New York, Amsterdam, and Athens that will open their kitchens to refugee chefs from countries including Afghanistan, Iraq, and Syria. Participating restaurants range from casual kitchens to Michelin-star restaurants and many refugee chefs who joined the festival have launched careers in the food industry as a result. The Refugee Food Festival partnered with the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> on the SF festival.\u003c/p>\n\u003cfigure id=\"attachment_128877\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/arlequin-patio.jpeg\" alt=\"The dreamy patio behind Arlequin.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-128877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio.jpeg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-520x347.jpeg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The dreamy patio behind Arlequin. \u003ccite>(Courtesy of The Absinthe Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Rosé Tasting on the Patio at Arlequin Wine Merchant\u003c/h2>\n\u003cp>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/LnGrSvmCn942\">372 Hayes St., San Francisco\u003c/a>\u003cbr>\nSaturday, June 23\u003cbr>\n3pm–6pm\u003cbr>\n$12 tasting\u003c/p>\n\u003cp>Rosé season is in full swing, and \u003cstrong>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003c/strong> in Hayes Valley has the perfect patio to celebrate on. Which is why you won’t want to miss their \u003cstrong>Rosé Rundown Tasting Event\u003c/strong> on Saturday, June 23. They’re hosting a tasting of 12 still and sparkling rosé wines from the U.S., France, Spain, and Germany. Tickets are just $12 (for 12 tastings), and during the event, you will receive 10% off all bottles of wine sampled at Arlequin Wine Merchant. You’ll be set for the summer!\u003c/p>\n\u003cfigure id=\"attachment_128878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg\" alt=\"Enjoy the Strawberry Tall Cake at Bluestem Brasserie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy the Strawberry Tall Cake at Bluestem Brasserie. \u003ccite>(Madison Ginnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All-Cake Dessert Menu at Bluestem Brasserie\u003c/h2>\n\u003cp>Bluestem Brasserie\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Hgt35gU8mdt\">1 Yerba Buena Lane, San Francisco\u003c/a>\u003cbr>\nSaturday, June 23 through Labor Day\u003cbr>\nOpen daily from 11am–10pm\u003c/p>\n\u003cp>Let them eat cake! Would a dessert menu full of just cake make you happy? Yeah, me too. Then you’ll want to swing by \u003cstrong>\u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>\u003c/strong> from June 23 through Labor Day (see, you can go by multiple times) as they celebrate their seventh birthday with nothing but cake on the dessert menu. Consulting pastry chef Lori Baker is one heck of a cake-maker, and will include flavors like Honolulu Hangover (chocolate cake, coconut rum filling, toasted coconut meringue) and Strawberry Tall Cake (yellow cake, strawberry cheesecake, strawberry buttercream), plus Banana Ice Cream Cake with peanut butter caramel and peanut brittle (seven in all). $1 from each cake slice sold over the summer will go to CUESA’s Foodwise Kids. Look for more fundraising events coming this summer in their \u003cem>Baking the World a Better Place \u003c/em>campaign.\u003c/p>\n\u003cfigure id=\"attachment_128879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg\" alt=\"It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Amatriciana Pizza, the Ultimate Italian Mash-Up\u003c/h2>\n\u003cp>Amatriciana, that much-adored Roman pasta dish of guanciale (cured pork jowl, AKA pure umami), tomato sauce, onion (sometimes, this can be \u003ca href=\"https://www.seriouseats.com/2016/02/origins-history-of-roman-pasta-gricia-amatriciana-carbonara.html\">debated\u003c/a> heavily), and pecorino, with a kick of peperoncino (red chile), is one of the most perfect pasta dishes, especially when it’s served with the traditional choice of bucatini. You can find some good renditions here in SF, but did you know you can also find an \u003cstrong>amatriciana pizza\u003c/strong>? For this amatriciana \u003cem>and\u003c/em> pizza fanatic, it’s a special kind of mash-up heaven.\u003c/p>\n\u003cp>For years, I’ve been enjoying the amatriciana pizza by Sharon Ardiana at \u003cstrong>\u003ca href=\"http://ragazzasf.com/\">Ragazza\u003c/a>\u003c/strong> (311 Divisadero St.), made with tomato, Olli pancetta, Calabrian chilies, pecorino, oregano, and an organic egg ($18). While some folks could cry foul over the pancetta instead of guanciale, just remember, we’re talking about a pizza here. The egg also takes things in another direction, but it’s to the utterly delicious zone, so that’s great. You can also find the amatriciana pie at her pizzeria \u003ca href=\"https://www.gialina.com/\">Gialina\u003c/a> (2842 Diamond St.) in Glen Park.\u003c/p>\n\u003cp>If you want to play the “authentic” amatriciana pizza game, which is kind of ridiculous, but okay, the version at \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (multiple locations) is true to the original pasta dish, made with guanciale, chile, tomato, pecorino, and black pepper (which, actually, some people would argue about!). It’s $19, and the deep saucy flavor is like enjoying a bowl of the pasta, but on their tasty crust. Magic.\u003c/p>\n\u003cp>Leave it to the Roman owner of \u003cstrong>\u003ca href=\"http://www.montesacrosf.com/\">Montesacro Pinseria\u003c/a>\u003c/strong> (510 Stevenson St.) in SoMa, Gianluca Legrottaglie, to offer an amatriciana version on their ancient Roman-style pinsa. Certo! Look for the Quadraro, with tomato, guanciale, red onion, hot chile, and of course, pecorino ($19).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Another location serving an amatriciana pizza is \u003cstrong>\u003ca href=\"http://tonyspizzanapoletana.com\">Tony’s Pizza Napoletana\u003c/a>\u003c/strong> (1570 Stockton St.) in North Beach. Tony Gemignani’s version comes on his California-style crust, and it’s a really saucy pie, almost close to a plate of pasta. His version ($23) comes with sliced Aiello mozzarella, amatriciana tomato sauce with guanciale, onion, olive oil, and grated romano. I recommend a drizzle of his spicy oil on the table to kick things up.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s highlights should feel a bit summery with news about the Tacolicious guest chef taco lineup and a rosé tasting, plus there’s the Refugee Food Festival, an all-cake dessert menu at Bluestem Brasserie, and where to find amatriciana pizza in SF.\u003c/p>\n\u003cfigure id=\"attachment_128882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg\" alt=\"Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco. \u003ccite>(Courtesy of Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Tacolicious Guest Chef Taco Series Returns\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/934MaFs9bko\">Ferry Plaza Farmer’s Market, San Francisco\u003c/a> (stand outside)\u003cbr>\nJune 14–August 9, Thursdays 10am–2pm\u003c/p>\n\u003cp>Summertime means the \u003cstrong>Tacolicious summer guest chef taco series\u003c/strong> returns to their Ferry Plaza Farmer’s Market stand. Every Thursday, one of San Francisco’s top chefs slings their take on a taco. Coming up on June 14 is Daniel Sudar of \u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a> (Betelnut’s minced chicken taco), June 21 is Monica Martinez of \u003ca href=\"https://www.donbugito.com/\">Don Bugito\u003c/a> (edible insects!), June 28 is Adam Tortosa of \u003ca href=\"http://robinsanfrancisco.com/\">Robin\u003c/a> (miso-roasted sweet potato with Japanese chimichurri), July 7 is Freedom Rains of \u003ca href=\"http://amanosf.com/\">a Mano\u003c/a> (Italy meets Mexico!), and July 12 is Chris Cosentino of \u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a> (could be offal, ha-ha). Check their \u003ca href=\"https://www.tacolicious.com/\">site\u003c/a> and social media channels for more chef updates.\u003c/p>\n\u003cp>All proceeds of each chef’s taco benefits \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> (the Center for Urban Education and Sustainable Agriculture). All Tacolicious locations, including their farmers’ market stand, will be giving away Guest Chef Series “punch cards” for visitors to bring back each week. The market-goers with the most punches will be entered to win a prize of two tickets to a CUESA Cocktail Series event, a local farm tour for two, a CUESA tote bag filled with market goodies, $25 in market coins, and a Tacolicious cookbook. Good luck!\u003c/p>\n\u003cfigure id=\"attachment_128880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/refugeefestival-new.jpg\" alt=\"Don’t miss the Refugee Food Festival in San Francisco.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the Refugee Food Festival in San Francisco. \u003ccite>(Courtesy of Refugee Food Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Refugee Food Festival Comes to San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003cbr>\nJune 19–23\u003cbr>\nVarious restaurants, San Francisco\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>June 20th is \u003ca href=\"http://www.un.org/en/events/refugeeday/\">World Refugee Day\u003c/a> and the third \u003cstrong>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003c/strong> is coming to 14 cities around the world in June—and how fortuitous, the festival in SF (the first stateside location) corresponds with the date! The organization is pairing local chefs and refugee chefs together for five days of pop-up dinners.\u003c/p>\n\u003cp>In San Francisco, the following chefs will participate, cooking alongside refugee chefs:\u003c/p>\n\u003cul>\n\u003cli>Tuesday, June 19: \u003ca href=\"https://hogislandoysters.com/locations/san-francisco\">Hog Island\u003c/a> in the Ferry Building, featuring Pa Wah, a Burmese chef\u003c/li>\n\u003cli>Wednesday, June 20: \u003ca href=\"http://www.tawlasf.com\">Tawla\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Thursday June 21: \u003ca href=\"https://www.dosasf.com/dosa-fillmore\">DOSA on Fillmore\u003c/a>, featuring Anu, a Bhutanese chef\u003c/li>\n\u003cli>Friday, June 22: \u003ca href=\"https://www.sonsaddition.com\">Son’s Addition\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Saturday, June 23: \u003ca href=\"http://jardiniere.com\">Jardinière\u003c/a> in Hayes Valley, featuring Vito, a Senegalese chef\u003c/li>\n\u003c/ul>\n\u003cp>This is not a ticketed event, and reservations can be made via each restaurant's reservation system. A portion of profits from each dinner will be donated to a local organization in the Bay Area promoting integrating refugees into communities.\u003c/p>\n\u003cp>First launched in Paris in 2016, this year’s festival will include more than 100 restaurants in cities like New York, Amsterdam, and Athens that will open their kitchens to refugee chefs from countries including Afghanistan, Iraq, and Syria. Participating restaurants range from casual kitchens to Michelin-star restaurants and many refugee chefs who joined the festival have launched careers in the food industry as a result. The Refugee Food Festival partnered with the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> on the SF festival.\u003c/p>\n\u003cfigure id=\"attachment_128877\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/arlequin-patio.jpeg\" alt=\"The dreamy patio behind Arlequin.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-128877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio.jpeg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-520x347.jpeg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The dreamy patio behind Arlequin. \u003ccite>(Courtesy of The Absinthe Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Rosé Tasting on the Patio at Arlequin Wine Merchant\u003c/h2>\n\u003cp>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/LnGrSvmCn942\">372 Hayes St., San Francisco\u003c/a>\u003cbr>\nSaturday, June 23\u003cbr>\n3pm–6pm\u003cbr>\n$12 tasting\u003c/p>\n\u003cp>Rosé season is in full swing, and \u003cstrong>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003c/strong> in Hayes Valley has the perfect patio to celebrate on. Which is why you won’t want to miss their \u003cstrong>Rosé Rundown Tasting Event\u003c/strong> on Saturday, June 23. They’re hosting a tasting of 12 still and sparkling rosé wines from the U.S., France, Spain, and Germany. Tickets are just $12 (for 12 tastings), and during the event, you will receive 10% off all bottles of wine sampled at Arlequin Wine Merchant. You’ll be set for the summer!\u003c/p>\n\u003cfigure id=\"attachment_128878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg\" alt=\"Enjoy the Strawberry Tall Cake at Bluestem Brasserie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy the Strawberry Tall Cake at Bluestem Brasserie. \u003ccite>(Madison Ginnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All-Cake Dessert Menu at Bluestem Brasserie\u003c/h2>\n\u003cp>Bluestem Brasserie\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Hgt35gU8mdt\">1 Yerba Buena Lane, San Francisco\u003c/a>\u003cbr>\nSaturday, June 23 through Labor Day\u003cbr>\nOpen daily from 11am–10pm\u003c/p>\n\u003cp>Let them eat cake! Would a dessert menu full of just cake make you happy? Yeah, me too. Then you’ll want to swing by \u003cstrong>\u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>\u003c/strong> from June 23 through Labor Day (see, you can go by multiple times) as they celebrate their seventh birthday with nothing but cake on the dessert menu. Consulting pastry chef Lori Baker is one heck of a cake-maker, and will include flavors like Honolulu Hangover (chocolate cake, coconut rum filling, toasted coconut meringue) and Strawberry Tall Cake (yellow cake, strawberry cheesecake, strawberry buttercream), plus Banana Ice Cream Cake with peanut butter caramel and peanut brittle (seven in all). $1 from each cake slice sold over the summer will go to CUESA’s Foodwise Kids. Look for more fundraising events coming this summer in their \u003cem>Baking the World a Better Place \u003c/em>campaign.\u003c/p>\n\u003cfigure id=\"attachment_128879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg\" alt=\"It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Amatriciana Pizza, the Ultimate Italian Mash-Up\u003c/h2>\n\u003cp>Amatriciana, that much-adored Roman pasta dish of guanciale (cured pork jowl, AKA pure umami), tomato sauce, onion (sometimes, this can be \u003ca href=\"https://www.seriouseats.com/2016/02/origins-history-of-roman-pasta-gricia-amatriciana-carbonara.html\">debated\u003c/a> heavily), and pecorino, with a kick of peperoncino (red chile), is one of the most perfect pasta dishes, especially when it’s served with the traditional choice of bucatini. You can find some good renditions here in SF, but did you know you can also find an \u003cstrong>amatriciana pizza\u003c/strong>? For this amatriciana \u003cem>and\u003c/em> pizza fanatic, it’s a special kind of mash-up heaven.\u003c/p>\n\u003cp>For years, I’ve been enjoying the amatriciana pizza by Sharon Ardiana at \u003cstrong>\u003ca href=\"http://ragazzasf.com/\">Ragazza\u003c/a>\u003c/strong> (311 Divisadero St.), made with tomato, Olli pancetta, Calabrian chilies, pecorino, oregano, and an organic egg ($18). While some folks could cry foul over the pancetta instead of guanciale, just remember, we’re talking about a pizza here. The egg also takes things in another direction, but it’s to the utterly delicious zone, so that’s great. You can also find the amatriciana pie at her pizzeria \u003ca href=\"https://www.gialina.com/\">Gialina\u003c/a> (2842 Diamond St.) in Glen Park.\u003c/p>\n\u003cp>If you want to play the “authentic” amatriciana pizza game, which is kind of ridiculous, but okay, the version at \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (multiple locations) is true to the original pasta dish, made with guanciale, chile, tomato, pecorino, and black pepper (which, actually, some people would argue about!). It’s $19, and the deep saucy flavor is like enjoying a bowl of the pasta, but on their tasty crust. Magic.\u003c/p>\n\u003cp>Leave it to the Roman owner of \u003cstrong>\u003ca href=\"http://www.montesacrosf.com/\">Montesacro Pinseria\u003c/a>\u003c/strong> (510 Stevenson St.) in SoMa, Gianluca Legrottaglie, to offer an amatriciana version on their ancient Roman-style pinsa. Certo! Look for the Quadraro, with tomato, guanciale, red onion, hot chile, and of course, pecorino ($19).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another location serving an amatriciana pizza is \u003cstrong>\u003ca href=\"http://tonyspizzanapoletana.com\">Tony’s Pizza Napoletana\u003c/a>\u003c/strong> (1570 Stockton St.) in North Beach. Tony Gemignani’s version comes on his California-style crust, and it’s a really saucy pie, almost close to a plate of pasta. His version ($23) comes with sliced Aiello mozzarella, amatriciana tomato sauce with guanciale, onion, olive oil, and grated romano. I recommend a drizzle of his spicy oil on the table to kick things up.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Meet the Rebranded Ritu, Get Ready for The Feast, Father’s Day Deals",
"title": "Table Talk: Meet the Rebranded Ritu, Get Ready for The Feast, Father’s Day Deals",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk takes a look at the rebranded Ritu Indian Soul Food (formerly Dum), Alexander’s Steakhouse launches The Feast, check out these fun (and tasty) Father’s Day deals, don’t miss a screening of The Food Cure, and Mixt opens on Valencia.\u003c/p>\n\u003cfigure id=\"attachment_128662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg\" alt=\"There’s no shortage of dishes to enjoy at the rebranded Ritu.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-128662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no shortage of dishes to enjoy at the rebranded Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Dum Indian Soul Food Rebrands to Ritu\u003c/h3>\n\u003cp>\u003cstrong>Ritu Indian Soul Food\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/U6YqrMffE6q\" rel=\"noopener\" target=\"_blank\">3111 24th St., San Francisco\u003c/a>\u003cbr>\nDinner served Tue–Thu, Sat–Sun 5–10pm, Fri 11am–10pm\u003cbr>\nBrunch Sat–Sun 11am–3pm\u003c/p>\n\u003cp>If you’re a fan of Indian cuisine (and just awesome flavor in general), you should know the Mission’s \u003cstrong>\u003ca href=\"http://www.dumsf.com/\" rel=\"noopener\" target=\"_blank\">Dum Indian Soul Food\u003c/a>\u003c/strong> on 24th Street in the Mission is celebrating its second anniversary and rebranding itself as \u003cstrong>\u003ca href=\"https://www.ritusf.com/\" rel=\"noopener\" target=\"_blank\">Ritu Indian Soul Food\u003c/a>\u003c/strong> on June 7, which means “seasons” in Hindi. Mumbai native chef Rupam Bhagat’s menu is full of inspired interpretations of his favorite family recipes. He started as a food truck, and at his first brick-and-mortar location you’ll find some extraordinary deals on some really delicious dishes (like his excellent lamb kebabs for just $12)—and unlike at the truck, you can enjoy some wine or beer with your meal. The menu features many vegetarian dishes, like kale chaat, tandoori whole cauliflower, and artichoke pakoras—and in honor of the rebranding, he will be adding even more dishes to the menu. \u003c/p>\n\u003cfigure id=\"attachment_128659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-FriedChicken-e1527986825742.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-FriedChicken-e1527986825742.jpg\" alt=\"Fried chicken is on the menu at the newly rebranded Ritu.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-128659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried chicken is on the menu at the newly rebranded Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is getting a refresh too, with a new and vibrant color palette of orange, red, and yellow, and the bar area is being expanded (a perfect spot to unwind with some chaat and a glass of wine during happy hour Wed-Sun 3–6pm).\u003cbr>\n \u003c/p>\n\u003cfigure id=\"attachment_128661\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/alexanders-steakhouse.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/alexanders-steakhouse.jpg\" alt=\"Alexander’s Steakhouse in SoMa is launching The Feast.\" width=\"1599\" height=\"1200\" class=\"size-full wp-image-128661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1200x901.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-520x390.jpg 520w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alexander’s Steakhouse in SoMa is launching The Feast. \u003ccite>(Alexander’s Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Alexander’s Steakhouse Launches a New Dinner Event, The Feast\u003c/h3>\n\u003cp>\u003cstrong>Alexander’s Steakhouse\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tKvwDwUgypQ2\" rel=\"noopener\" target=\"_blank\">448 Brannan St., San Francisco\u003c/a>\u003cbr>\nThursday June 7, 6pm\u003cbr>\n\u003ca href=\"https://www.exploretock.com/alexanderssanfran/experience/25884/the-feast\" rel=\"noopener\" target=\"_blank\">Tickets\u003c/a>: $120 for food and $80 for drinks per person. Tickets required and are limited.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You ready to feast? \u003ca href=\"https://www.alexanderssteakhouse.com/sanfrancisco/\" rel=\"noopener\" target=\"_blank\">Alexander’s Steakhouse San Francisco\u003c/a> in SoMa just announced The Feast, a ticketed ongoing event featuring a fire-roasted whole meat and fish menu that will be served family-style in a lively communal setting in the restaurant’s Wine Library. The culinary team will be sharing details about ingredients and cooking techniques to create an extra-special experience. The evening includes fine wines and spirits, including bourbon and Scotch served in large format (and free-poured for an additional cost). The first Feast event is Thursday, June 7, with the second on Thursday, July 5.\u003cbr>\n \u003c/p>\n\u003ch3>Three Tasty and Affordable Options for Father’s Day\u003c/h3>\n\u003cp>\u003cstrong>China Live\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jVBv1Dtq3Lv\" rel=\"noopener\" target=\"_blank\">644 Broadway, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Presidio Social Club \u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BkvAMFHQbML2\" rel=\"noopener\" target=\"_blank\">563 Ruger St, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Perle\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/79WHmLaBUb32\" rel=\"noopener\" target=\"_blank\">2058 Mountain Blvd., Oakland\u003c/a>\u003c/p>\n\u003cp>Father’s Day is coming up on Sunday, June 18, and here are three options to consider that look really tasty (and affordable too!). \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://chinalivesf.com/\" rel=\"noopener\" target=\"_blank\">China Live\u003c/a>\u003c/strong> in Chinatown is offering a traditional Chinese prime rib beef roast with a housemade hot mustard sauce for lunch and dinner, just $35 per person. Afterward, you can take Dad upstairs to Cold Drinks, the swanky and hidden-away, Scotch-centric bar for an after-lunch or pre- (or post-!) dinner cocktail.\u003c/p>\n\u003cfigure id=\"attachment_128660\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/presidiosocialclub.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/presidiosocialclub.jpg\" alt=\"The classic look of Presidio Social Club will be the perfect Father’s Day setting.\" width=\"1280\" height=\"803\" class=\"size-full wp-image-128660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-800x502.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-768x482.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1020x640.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1200x753.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1180x740.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-960x602.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-375x235.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-520x326.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The classic look of Presidio Social Club will be the perfect Father’s Day setting. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidiosocialclub.com/\" rel=\"noopener\" target=\"_blank\">Presidio Social Club\u003c/a>\u003c/strong> is kicking off its Pig Roast series with an extended Pig Roast event, serving specialty menu items all day from the roasted pig, like Cubanos, pork sliders, and pupu platters (from noon through 9pm, or until it runs out). There’s also a three-course, traditional pig roast dinner for $48. Guests will enjoy some aloha vibes, with ukulele music and Mai Tais available too. (Would be a good time for dad to bust out his Hawaiian shirt.) After Father’s Day, the Pig Roast series will continue on every Sunday for dinner service through Aug. 19.\u003cbr>\n \u003cbr>\n\u003cstrong>\u003ca href=\"https://www.perlewinebar.com/\" rel=\"noopener\" target=\"_blank\">Perle\u003c/a>\u003c/strong> in Montclair is offering a special barbecue, beer, bourbon, and Bordeaux prix-fixe menu for brunch for $44 (\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perle-FathersDayMenu.pdf\" rel=\"noopener\" target=\"_blank\">click here to take a look\u003c/a>). Appetizers include grilled bacon and Roquefort dates and French onion dip sliders, while the main event is a Comte cheese and beer sausage cassoulet (tell Pop to bring his Lipitor). Pairings are $36, and include a Manhattan, wine, and beer. It’s going to be a boozy day! Served 10am–3pm.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1.jpg\" alt=\"The Food Cure\" width=\"1920\" height=\"2714\" class=\"aligncenter size-full wp-image-128757\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-160x226.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-800x1131.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-768x1086.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-1020x1442.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-849x1200.jpg 849w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-1180x1668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-960x1357.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-240x339.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-375x530.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-520x735.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003ch3>Don’t Miss This Screening for The Food Cure\u003c/h3>\n\u003cp>The Clay Theatre\u003cbr>\n\u003ca href=\"https://goo.gl/maps/yCf8rTHepPU2\" rel=\"noopener\" target=\"_blank\">2221, 2261 Fillmore St., San Francisco\u003c/a>\u003cbr>\nThursday, June 7\u003cbr>\nDoors at 6:30pm, screening at 7pm sharp (no trailers!)\u003cbr>\n\u003ca href=\"https://fan-force.com/screenings/the-food-cure-clay-theatre-san-francisco-ca-us/\" rel=\"noopener\" target=\"_blank\">Tickets\u003c/a>: $22.50 (includes booking fee)\u003c/p>\n\u003cp>There’s a compelling \u003ca href=\"https://fan-force.com/screenings/the-food-cure-clay-theatre-san-francisco-ca-us/\" rel=\"noopener\" target=\"_blank\">film screening\u003c/a> coming up on Thursday, June 7 at The Clay Theatre in San Francisco for \u003cem>\u003ca href=\"https://fan-force.com/films/the-food-cure/\" rel=\"noopener\" target=\"_blank\">The Food Cure\u003c/a>\u003c/em>. It’s about six cancer patients who “make an unusual choice when faced with little chance of recovery: they decide to face the disease with a radical plant-based diet. The patients embark on an arduous but hopeful five-year journey through unchartered territory as they attempt to eat and juice their way back to health, against all odds.” The filmmaker and producer from Australia will both be at the screening and sparking thought and discussion about human health as it relates to the environment in a Q&A after the film. \u003c/p>\n\u003cfigure id=\"attachment_128657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Summer-Menu-Toscana-Launching-6.13.18-e1527986866727.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Summer-Menu-Toscana-Launching-6.13.18-e1527986866727.jpg\" alt=\"The Toscana salad, launching on the summer menu at the new Mixt on June 13.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Toscana salad, launching on the summer menu at the new Mixt on June 13. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mixt Opens a Location on Valencia\u003c/h3>\n\u003cp> \u003cbr>\n\u003cstrong>Mixt\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7GCLSFZwFsE2\" rel=\"noopener\" target=\"_blank\">901 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–9pm for lunch and dinner.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re trying to eat a little healthier and lighter (warmer weather tends to spark that feeling), there’s a new \u003cstrong>\u003ca href=\"http://www.mixt.com/\" rel=\"noopener\" target=\"_blank\">Mixt\u003c/a>\u003c/strong> location that just opened in the Mission in the former La Rondalla (they’re referring to it as a “salad lounge,” but you can do what you want with that). Mixt is a fast-casual restaurant known for their creative salads, and at this location you can also order grain bowls and Mixt Market Plates for dinner, made with herb-roasted and grilled sustainable meats with sauces and side dishes. And then there are the “Beerbuchas” and “kale mimosas,” so you can really up your San Francisco hipster cred with one of those. If you’re heading to Dolores Park with your salad, Mixt is offering park-goers a free, reusable tote with the purchase of four or more salads.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk takes a look at the rebranded Ritu Indian Soul Food (formerly Dum), Alexander’s Steakhouse launches The Feast, check out these fun (and tasty) Father’s Day deals, don’t miss a screening of The Food Cure, and Mixt opens on Valencia.\u003c/p>\n\u003cfigure id=\"attachment_128662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg\" alt=\"There’s no shortage of dishes to enjoy at the rebranded Ritu.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-128662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no shortage of dishes to enjoy at the rebranded Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Dum Indian Soul Food Rebrands to Ritu\u003c/h3>\n\u003cp>\u003cstrong>Ritu Indian Soul Food\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/U6YqrMffE6q\" rel=\"noopener\" target=\"_blank\">3111 24th St., San Francisco\u003c/a>\u003cbr>\nDinner served Tue–Thu, Sat–Sun 5–10pm, Fri 11am–10pm\u003cbr>\nBrunch Sat–Sun 11am–3pm\u003c/p>\n\u003cp>If you’re a fan of Indian cuisine (and just awesome flavor in general), you should know the Mission’s \u003cstrong>\u003ca href=\"http://www.dumsf.com/\" rel=\"noopener\" target=\"_blank\">Dum Indian Soul Food\u003c/a>\u003c/strong> on 24th Street in the Mission is celebrating its second anniversary and rebranding itself as \u003cstrong>\u003ca href=\"https://www.ritusf.com/\" rel=\"noopener\" target=\"_blank\">Ritu Indian Soul Food\u003c/a>\u003c/strong> on June 7, which means “seasons” in Hindi. Mumbai native chef Rupam Bhagat’s menu is full of inspired interpretations of his favorite family recipes. He started as a food truck, and at his first brick-and-mortar location you’ll find some extraordinary deals on some really delicious dishes (like his excellent lamb kebabs for just $12)—and unlike at the truck, you can enjoy some wine or beer with your meal. The menu features many vegetarian dishes, like kale chaat, tandoori whole cauliflower, and artichoke pakoras—and in honor of the rebranding, he will be adding even more dishes to the menu. \u003c/p>\n\u003cfigure id=\"attachment_128659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-FriedChicken-e1527986825742.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-FriedChicken-e1527986825742.jpg\" alt=\"Fried chicken is on the menu at the newly rebranded Ritu.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-128659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried chicken is on the menu at the newly rebranded Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is getting a refresh too, with a new and vibrant color palette of orange, red, and yellow, and the bar area is being expanded (a perfect spot to unwind with some chaat and a glass of wine during happy hour Wed-Sun 3–6pm).\u003cbr>\n \u003c/p>\n\u003cfigure id=\"attachment_128661\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/alexanders-steakhouse.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/alexanders-steakhouse.jpg\" alt=\"Alexander’s Steakhouse in SoMa is launching The Feast.\" width=\"1599\" height=\"1200\" class=\"size-full wp-image-128661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1200x901.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-520x390.jpg 520w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alexander’s Steakhouse in SoMa is launching The Feast. \u003ccite>(Alexander’s Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Alexander’s Steakhouse Launches a New Dinner Event, The Feast\u003c/h3>\n\u003cp>\u003cstrong>Alexander’s Steakhouse\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tKvwDwUgypQ2\" rel=\"noopener\" target=\"_blank\">448 Brannan St., San Francisco\u003c/a>\u003cbr>\nThursday June 7, 6pm\u003cbr>\n\u003ca href=\"https://www.exploretock.com/alexanderssanfran/experience/25884/the-feast\" rel=\"noopener\" target=\"_blank\">Tickets\u003c/a>: $120 for food and $80 for drinks per person. Tickets required and are limited.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You ready to feast? \u003ca href=\"https://www.alexanderssteakhouse.com/sanfrancisco/\" rel=\"noopener\" target=\"_blank\">Alexander’s Steakhouse San Francisco\u003c/a> in SoMa just announced The Feast, a ticketed ongoing event featuring a fire-roasted whole meat and fish menu that will be served family-style in a lively communal setting in the restaurant’s Wine Library. The culinary team will be sharing details about ingredients and cooking techniques to create an extra-special experience. The evening includes fine wines and spirits, including bourbon and Scotch served in large format (and free-poured for an additional cost). The first Feast event is Thursday, June 7, with the second on Thursday, July 5.\u003cbr>\n \u003c/p>\n\u003ch3>Three Tasty and Affordable Options for Father’s Day\u003c/h3>\n\u003cp>\u003cstrong>China Live\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jVBv1Dtq3Lv\" rel=\"noopener\" target=\"_blank\">644 Broadway, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Presidio Social Club \u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BkvAMFHQbML2\" rel=\"noopener\" target=\"_blank\">563 Ruger St, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Perle\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/79WHmLaBUb32\" rel=\"noopener\" target=\"_blank\">2058 Mountain Blvd., Oakland\u003c/a>\u003c/p>\n\u003cp>Father’s Day is coming up on Sunday, June 18, and here are three options to consider that look really tasty (and affordable too!). \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://chinalivesf.com/\" rel=\"noopener\" target=\"_blank\">China Live\u003c/a>\u003c/strong> in Chinatown is offering a traditional Chinese prime rib beef roast with a housemade hot mustard sauce for lunch and dinner, just $35 per person. Afterward, you can take Dad upstairs to Cold Drinks, the swanky and hidden-away, Scotch-centric bar for an after-lunch or pre- (or post-!) dinner cocktail.\u003c/p>\n\u003cfigure id=\"attachment_128660\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/presidiosocialclub.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/presidiosocialclub.jpg\" alt=\"The classic look of Presidio Social Club will be the perfect Father’s Day setting.\" width=\"1280\" height=\"803\" class=\"size-full wp-image-128660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-800x502.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-768x482.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1020x640.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1200x753.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1180x740.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-960x602.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-375x235.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-520x326.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The classic look of Presidio Social Club will be the perfect Father’s Day setting. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidiosocialclub.com/\" rel=\"noopener\" target=\"_blank\">Presidio Social Club\u003c/a>\u003c/strong> is kicking off its Pig Roast series with an extended Pig Roast event, serving specialty menu items all day from the roasted pig, like Cubanos, pork sliders, and pupu platters (from noon through 9pm, or until it runs out). There’s also a three-course, traditional pig roast dinner for $48. Guests will enjoy some aloha vibes, with ukulele music and Mai Tais available too. (Would be a good time for dad to bust out his Hawaiian shirt.) After Father’s Day, the Pig Roast series will continue on every Sunday for dinner service through Aug. 19.\u003cbr>\n \u003cbr>\n\u003cstrong>\u003ca href=\"https://www.perlewinebar.com/\" rel=\"noopener\" target=\"_blank\">Perle\u003c/a>\u003c/strong> in Montclair is offering a special barbecue, beer, bourbon, and Bordeaux prix-fixe menu for brunch for $44 (\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perle-FathersDayMenu.pdf\" rel=\"noopener\" target=\"_blank\">click here to take a look\u003c/a>). Appetizers include grilled bacon and Roquefort dates and French onion dip sliders, while the main event is a Comte cheese and beer sausage cassoulet (tell Pop to bring his Lipitor). Pairings are $36, and include a Manhattan, wine, and beer. It’s going to be a boozy day! Served 10am–3pm.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1.jpg\" alt=\"The Food Cure\" width=\"1920\" height=\"2714\" class=\"aligncenter size-full wp-image-128757\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-160x226.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-800x1131.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-768x1086.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-1020x1442.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-849x1200.jpg 849w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-1180x1668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-960x1357.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-240x339.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-375x530.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-520x735.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003ch3>Don’t Miss This Screening for The Food Cure\u003c/h3>\n\u003cp>The Clay Theatre\u003cbr>\n\u003ca href=\"https://goo.gl/maps/yCf8rTHepPU2\" rel=\"noopener\" target=\"_blank\">2221, 2261 Fillmore St., San Francisco\u003c/a>\u003cbr>\nThursday, June 7\u003cbr>\nDoors at 6:30pm, screening at 7pm sharp (no trailers!)\u003cbr>\n\u003ca href=\"https://fan-force.com/screenings/the-food-cure-clay-theatre-san-francisco-ca-us/\" rel=\"noopener\" target=\"_blank\">Tickets\u003c/a>: $22.50 (includes booking fee)\u003c/p>\n\u003cp>There’s a compelling \u003ca href=\"https://fan-force.com/screenings/the-food-cure-clay-theatre-san-francisco-ca-us/\" rel=\"noopener\" target=\"_blank\">film screening\u003c/a> coming up on Thursday, June 7 at The Clay Theatre in San Francisco for \u003cem>\u003ca href=\"https://fan-force.com/films/the-food-cure/\" rel=\"noopener\" target=\"_blank\">The Food Cure\u003c/a>\u003c/em>. It’s about six cancer patients who “make an unusual choice when faced with little chance of recovery: they decide to face the disease with a radical plant-based diet. The patients embark on an arduous but hopeful five-year journey through unchartered territory as they attempt to eat and juice their way back to health, against all odds.” The filmmaker and producer from Australia will both be at the screening and sparking thought and discussion about human health as it relates to the environment in a Q&A after the film. \u003c/p>\n\u003cfigure id=\"attachment_128657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Summer-Menu-Toscana-Launching-6.13.18-e1527986866727.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Summer-Menu-Toscana-Launching-6.13.18-e1527986866727.jpg\" alt=\"The Toscana salad, launching on the summer menu at the new Mixt on June 13.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Toscana salad, launching on the summer menu at the new Mixt on June 13. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mixt Opens a Location on Valencia\u003c/h3>\n\u003cp> \u003cbr>\n\u003cstrong>Mixt\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7GCLSFZwFsE2\" rel=\"noopener\" target=\"_blank\">901 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–9pm for lunch and dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re trying to eat a little healthier and lighter (warmer weather tends to spark that feeling), there’s a new \u003cstrong>\u003ca href=\"http://www.mixt.com/\" rel=\"noopener\" target=\"_blank\">Mixt\u003c/a>\u003c/strong> location that just opened in the Mission in the former La Rondalla (they’re referring to it as a “salad lounge,” but you can do what you want with that). Mixt is a fast-casual restaurant known for their creative salads, and at this location you can also order grain bowls and Mixt Market Plates for dinner, made with herb-roasted and grilled sustainable meats with sauces and side dishes. And then there are the “Beerbuchas” and “kale mimosas,” so you can really up your San Francisco hipster cred with one of those. If you’re heading to Dolores Park with your salad, Mixt is offering park-goers a free, reusable tote with the purchase of four or more salads.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Take a First Look at the New Pearl, Plus Fantastic Food Events",
"title": "Table Talk: Take a First Look at the New Pearl, Plus Fantastic Food Events",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Get ready to take a trip to the Outer Richmond to visit the charming Pearl, plus the annual CHEFS fundraiser is here, get excited for the outstanding lineup of food and drink at this year’s Outside Lands, and the earliest bird gets the cheapest tickets to Eat Drink SF!\u003c/p>\n\u003cfigure id=\"attachment_128583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/11_Pearl_Halibut_crudo_strawberries_JaneSrisarakorn-e1527523936843.jpg\">\u003cimg class=\"size-full wp-image-128583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/11_Pearl_Halibut_crudo_strawberries_JaneSrisarakorn-e1527523936843.jpg\" alt=\"Halibut crudo with strawberry.\" width=\"1920\" height=\"1275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halibut crudo with strawberry. \u003ccite>(Jane Srisarakorn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Meet Pearl, the Most Charming New Neighborhood Restaurant\u003c/h3>\n\u003cp>\u003cstrong>Pearl\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FJyoEf8rAn62\" target=\"_blank\" rel=\"noopener\">6101 California St., San Francisco\u003c/a>\u003cbr>\nPhone: 415-592-9777\u003cbr>\nOpen daily starting May 29: 7:30pm–2pm, dinner Tue–Sun 5pm–10pm, brunch Sat–Sun 10am–2pm\u003c/p>\n\u003cp>There’s a new restaurant in the Outer Richmond that looks like it was picked up from Brooklyn, paid a quick visit to New Orleans, and got dropped off on the corner of California and 23 Avenue. Meet \u003ca href=\"http://www.pearl-sf.com/\">\u003cb>Pearl\u003c/b>\u003c/a>. Visually, it’s an immediately likable place, with soft and glowing lights, classic details (wainscoting, an upstairs mezzanine, original tiled floor from when it was a drugstore, Shumate’s), and an airy and comfortable look, complete with tobacco tufted booths. The team from Pizzetta 211 down the street is responsible for this charmer, with co-chefs and business partners Mel Lopez (Pizzetta 211, Baker & Banker, Aziza, Zero Zero) and Joyce Conway (Zero Zero, 20 Spot) behind the eclectic menu, with some general oversight from Pizzetta’s owner Jack Murphy.\u003c/p>\n\u003cfigure id=\"attachment_128582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/14_Pearl_Berbere-Spiced-Carrot-Soup_JaneSrisarakorn-e1527523957463.jpg\">\u003cimg class=\"size-full wp-image-128582\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/14_Pearl_Berbere-Spiced-Carrot-Soup_JaneSrisarakorn-e1527523957463.jpg\" alt=\"Berbere-spiced carrot soup at Pearl.\" width=\"1920\" height=\"1275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berbere-spiced carrot soup at Pearl. \u003ccite>(Jane Srisarakorn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.pearl-sf.com/dinner\">menu\u003c/a> reads like an international and highly seasonal Cal-Med bistro, with starters like local halibut crudo ($14) with strawberry, Marcona almond, serrano chili, nuoc cham, and basil; a rather brilliantly executed chicory Caesar ($12) topped with crispy prosciutto, roasted garlic croutons, and shaved Parmesan; and roasted cauliflower ($10) with black tahini hummus, green chermoula, and almonds. There’s a trio of pastas, including a decadent handkerchief ($17) pasta, with white bolognese, grana padano, black pepper, and herbs, and well-priced and tasty mains include a stellar pork chop ($26) with twice-fried Amorosa potatoes, apricot mostarda, and broccolini. I’ll be back for seared local albacore ($24) with butter beans, roasted gypsy peppers, remoulade, and arugula. They will also be launching some large family-style platters, like a tomahawk chop ($120), so bring your hungry friends. The wood-fired oven will be adding its flavor to a number of dishes.\u003c/p>\n\u003cfigure id=\"attachment_128579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/pearl-caesar-e1527523996995.jpg\">\u003cimg class=\"size-full wp-image-128579\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/pearl-caesar-e1527523996995.jpg\" alt=\"Chicory Caesar salad at Pearl.\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicory Caesar salad at Pearl. \u003ccite>(tablehopper.com))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a large bar on one side of the room, perfect for solo diners and guests looking for a sherry-centric cocktail from bar manager Nahiel Nazzal. There’s also a very Euro-centric wine list, with a nice mix of many French and Italian selections. Or maybe you just want a perch to read the paper and enjoy some coffee in the morning: they’re featuring Andytown coffee, and John Heffron, a Pizzetta alum—who also spent time at Andytown and Blue Bottle, and is one of the eight Pearl owners—will be running the coffee program.\u003c/p>\n\u003cfigure id=\"attachment_128580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/pearl-bar-e1527523982539.jpg\">\u003cimg class=\"size-full wp-image-128580\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/pearl-bar-e1527523982539.jpg\" alt=\"The vintage-feeling bar at Pearl.\" width=\"1920\" height=\"2560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The vintage-feeling bar at Pearl. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pearl is going to be open during the day, serving pastries and wood-fired oven bagels, and brunch on the weekends too. Outdoor seating will be coming as well, with blankets and heat lamps, because the weather is no surprise to anyone. And even though it’s meant to be a welcoming neighborhood restaurant, this charmer is going to be worth the visit, even if you live in Potrero.\u003c/p>\n\u003cfigure id=\"attachment_128587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/unnamed.jpg\">\u003cimg class=\"wp-image-128587 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/unnamed.jpg\" alt=\"Media Noche will be making a slider at the CHEFS Gala; here’s their namesake media noche.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Media Noche will be making a slider at the CHEFS Gala; here’s their namesake media noche. \u003ccite>(Molly DeCoudreaux)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Don’t Miss the CHEFS Gala Fundraiser, an Important Event to Help Our City’s Homeless\u003c/h3>\n\u003cp>Bespoke\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BPTC6GXb1xC2\" target=\"_blank\" rel=\"noopener\">845 Market St., Level 4, San Francisco\u003c/a>\u003cbr>\nThursday, June 7\u003cbr>\n6:30pm–9pm\u003cbr>\n\u003ca href=\"https://www.biddingforgood.com/auction/communicate/eventtickets.action?auctionId=295890996\">Tickets\u003c/a> start at $170.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s an important fundraiser coming up, the 14th annual \u003ca href=\"http://ecs-sf.org/events/CHEFSGala.html\">\u003cb>CHEFS Gala fundraiser\u003c/b>\u003c/a> on June 7. \u003ca href=\"http://ecs-sf.org/programs/chefs.html\" target=\"_blank\" rel=\"noopener\">CHEFS\u003c/a> is an amazing five-month culinary program from ECS (Episcopal Community Services) that helps train formerly homeless individuals in technical and professional skills so they can enter the food service industry. Students are provided with classroom instruction, in-kitchen hands-on training, and an internship at a local restaurant or in an institutional kitchen setting. This annual fundraiser is instrumental in raising awareness and funds for this effective program. In 2017, ECS helped 7,000 people with permanent supportive housing, crisis shelter, services, vocational training, and pathways from homelessness.\u003c/p>\n\u003cp>We all wonder what we can do to help our city’s homeless population, and this event is a great start to show your support. There are over 20 top Bay Area restaurants who will be serving at the event, including 1760, Bellota, DOSA, Flour + Water, Lolo, Nopa, and more, plus cocktails, wine, and beer, and live and silent auctions. Please help support this event and make it if you can!\u003c/p>\n\u003cfigure id=\"attachment_128578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/stonesthrow-tots-e1527524006426.jpg\">\u003cimg class=\"size-full wp-image-128578\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/stonesthrow-tots-e1527524006426.jpg\" alt=\"The “Italian-style” tater tots from Stones Throw at Outside Lands.\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The “Italian-style” tater tots from Stones Throw at Outside Lands. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Check Out This Year’s Always-Impressive Lineup of Food and Drink at Outside Lands!\u003c/h3>\n\u003cp>\u003cstrong>Outside Lands\u003c/strong>\u003cbr>\nAug. 10–12\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SmV9Lqdihm72\" target=\"_blank\" rel=\"noopener\">Golden Gate Park, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\">\u003cb>Outside Lands\u003c/b>\u003c/a> is returning to Golden Gate Park (Aug. 10–12), and with it comes an always-epic line-up of food and drink that pretty much puts all other music festivals to shame. This year, there will be 83 restaurants, 41 wineries, and 30 breweries, plus Cheese Lands, Outside Clams, GastroMagic, and Cocktail Magic adding to the entire experience. Chocoholics, you should know Choco Lands will not return this year. Sniff sniff.\u003c/p>\n\u003cp>Anna Weinberg (Big Night Restaurant Group) has curated the restaurants again, and 16 newcomers this year include Hawker Fare (which will be serving its khao soi spicy tamarind and pork egg drop soup), Trestle, The Bird (spicy fried chicken biscuit sandwiches!), Dumpling Time, Live Sushi Bar (shrimp and pork siu mai dumplings and Live Sushi handrolls), Powder and their Taiwanese shaved snows, Cassava, Son’s Addition, Firepie, Juice Shop, and Dinosaurs—to name a few. After walking around the park and dancing all day, it’s good to know you’ll never go hungry.\u003c/p>\n\u003cp>Favorites like the porcini doughnuts with Raclette (cheese) from Rich Table will return, plus Azalina’s is making Malaysian lamb curry sandwiches and peanut tofu nachos, Fine & Rare is serving crab rolls and blackened fish sandwiches, and no one can resist the joy of the wood-fired margherita pizzas from Del Popolo.\u003c/p>\n\u003cp>Dave McLean (founder of San Francisco’s Magnolia Brewing Company and a partner in Admiral Maltings) is back assembling an amazing list of beer partners at Beer Lands, with newcomers Old Kan, Holy Craft, Seismic, and Sufferfest joining the party. Wine Lands curator Peter Eastlake has added Marin County-based French wine importer Martine’s Wines, plus Orin Swift, comedian-vintner Eric Wareheim’s Las Jaras will be pouring Sweet Berry Wine, Favia, and others will be there too, including Napa’s Ashes & Diamonds. Stand by for the cocktail lineup at Cocktail Magic. Get your ticket while you can; three-day \u003ca href=\"https://www.sfoutsidelands.com/passes/\">passes\u003c/a> are currently available, both general admission ($375) and VIP ($795).\u003c/p>\n\u003cfigure id=\"attachment_128581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/eatdrinksf-e1527523968247.jpg\">\u003cimg class=\"size-full wp-image-128581\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/eatdrinksf-e1527523968247.jpg\" alt=\"So many great tastes to be found at Eat Drink SF.\" width=\"1920\" height=\"1282\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">So many great tastes to be found at Eat Drink SF. \u003ccite>(Marc Fiorito/Gamma Nine Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Earliest Birds, Now Is the Time to Get Your Eat Drink SF Tickets\u003c/h3>\n\u003cp>\u003cb>Eat Drink SF\u003c/b>\u003cbr>\nAug. 24–26\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Bq64Y3pvABE2\" target=\"_blank\" rel=\"noopener\">Fort Mason Center, San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://eatdrink-sf.com/events/\" target=\"_blank\" rel=\"noopener\">Tickets\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Another big food fest for your August calendar is \u003ca href=\"https://eatdrink-sf.com/\">\u003cb>Eat Drink SF\u003c/b>\u003c/a> (Aug. 24–26), which will be celebrating its tenth anniversary this year, and earliest bird tickets are now on sale! These tickets are available at a reduced price, so if you know you want to go, get them before they sell out (sales end on June 22)! There will be a lot of exciting programming to announce for the anniversary, and you know the food and drink will be tops, especially at the grand tasting sessions. For example, the earliest bird tickets for the Sunday grand tasting are $109 right now, then going up to $199, and regularly $129. Go on, earliest birds, snatch them up!\u003c/p>\n\n",
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"excerpt": "A sneak peek of the charming Pearl, plus this year’s Outside Lands, the CHEFS fundraiser, and Eat Drink SF.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Get ready to take a trip to the Outer Richmond to visit the charming Pearl, plus the annual CHEFS fundraiser is here, get excited for the outstanding lineup of food and drink at this year’s Outside Lands, and the earliest bird gets the cheapest tickets to Eat Drink SF!\u003c/p>\n\u003cfigure id=\"attachment_128583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/11_Pearl_Halibut_crudo_strawberries_JaneSrisarakorn-e1527523936843.jpg\">\u003cimg class=\"size-full wp-image-128583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/11_Pearl_Halibut_crudo_strawberries_JaneSrisarakorn-e1527523936843.jpg\" alt=\"Halibut crudo with strawberry.\" width=\"1920\" height=\"1275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halibut crudo with strawberry. \u003ccite>(Jane Srisarakorn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Meet Pearl, the Most Charming New Neighborhood Restaurant\u003c/h3>\n\u003cp>\u003cstrong>Pearl\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FJyoEf8rAn62\" target=\"_blank\" rel=\"noopener\">6101 California St., San Francisco\u003c/a>\u003cbr>\nPhone: 415-592-9777\u003cbr>\nOpen daily starting May 29: 7:30pm–2pm, dinner Tue–Sun 5pm–10pm, brunch Sat–Sun 10am–2pm\u003c/p>\n\u003cp>There’s a new restaurant in the Outer Richmond that looks like it was picked up from Brooklyn, paid a quick visit to New Orleans, and got dropped off on the corner of California and 23 Avenue. Meet \u003ca href=\"http://www.pearl-sf.com/\">\u003cb>Pearl\u003c/b>\u003c/a>. Visually, it’s an immediately likable place, with soft and glowing lights, classic details (wainscoting, an upstairs mezzanine, original tiled floor from when it was a drugstore, Shumate’s), and an airy and comfortable look, complete with tobacco tufted booths. The team from Pizzetta 211 down the street is responsible for this charmer, with co-chefs and business partners Mel Lopez (Pizzetta 211, Baker & Banker, Aziza, Zero Zero) and Joyce Conway (Zero Zero, 20 Spot) behind the eclectic menu, with some general oversight from Pizzetta’s owner Jack Murphy.\u003c/p>\n\u003cfigure id=\"attachment_128582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/14_Pearl_Berbere-Spiced-Carrot-Soup_JaneSrisarakorn-e1527523957463.jpg\">\u003cimg class=\"size-full wp-image-128582\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/14_Pearl_Berbere-Spiced-Carrot-Soup_JaneSrisarakorn-e1527523957463.jpg\" alt=\"Berbere-spiced carrot soup at Pearl.\" width=\"1920\" height=\"1275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berbere-spiced carrot soup at Pearl. \u003ccite>(Jane Srisarakorn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.pearl-sf.com/dinner\">menu\u003c/a> reads like an international and highly seasonal Cal-Med bistro, with starters like local halibut crudo ($14) with strawberry, Marcona almond, serrano chili, nuoc cham, and basil; a rather brilliantly executed chicory Caesar ($12) topped with crispy prosciutto, roasted garlic croutons, and shaved Parmesan; and roasted cauliflower ($10) with black tahini hummus, green chermoula, and almonds. There’s a trio of pastas, including a decadent handkerchief ($17) pasta, with white bolognese, grana padano, black pepper, and herbs, and well-priced and tasty mains include a stellar pork chop ($26) with twice-fried Amorosa potatoes, apricot mostarda, and broccolini. I’ll be back for seared local albacore ($24) with butter beans, roasted gypsy peppers, remoulade, and arugula. They will also be launching some large family-style platters, like a tomahawk chop ($120), so bring your hungry friends. The wood-fired oven will be adding its flavor to a number of dishes.\u003c/p>\n\u003cfigure id=\"attachment_128579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/pearl-caesar-e1527523996995.jpg\">\u003cimg class=\"size-full wp-image-128579\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/pearl-caesar-e1527523996995.jpg\" alt=\"Chicory Caesar salad at Pearl.\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicory Caesar salad at Pearl. \u003ccite>(tablehopper.com))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a large bar on one side of the room, perfect for solo diners and guests looking for a sherry-centric cocktail from bar manager Nahiel Nazzal. There’s also a very Euro-centric wine list, with a nice mix of many French and Italian selections. Or maybe you just want a perch to read the paper and enjoy some coffee in the morning: they’re featuring Andytown coffee, and John Heffron, a Pizzetta alum—who also spent time at Andytown and Blue Bottle, and is one of the eight Pearl owners—will be running the coffee program.\u003c/p>\n\u003cfigure id=\"attachment_128580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/pearl-bar-e1527523982539.jpg\">\u003cimg class=\"size-full wp-image-128580\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/pearl-bar-e1527523982539.jpg\" alt=\"The vintage-feeling bar at Pearl.\" width=\"1920\" height=\"2560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The vintage-feeling bar at Pearl. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pearl is going to be open during the day, serving pastries and wood-fired oven bagels, and brunch on the weekends too. Outdoor seating will be coming as well, with blankets and heat lamps, because the weather is no surprise to anyone. And even though it’s meant to be a welcoming neighborhood restaurant, this charmer is going to be worth the visit, even if you live in Potrero.\u003c/p>\n\u003cfigure id=\"attachment_128587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/unnamed.jpg\">\u003cimg class=\"wp-image-128587 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/unnamed.jpg\" alt=\"Media Noche will be making a slider at the CHEFS Gala; here’s their namesake media noche.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/unnamed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Media Noche will be making a slider at the CHEFS Gala; here’s their namesake media noche. \u003ccite>(Molly DeCoudreaux)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Don’t Miss the CHEFS Gala Fundraiser, an Important Event to Help Our City’s Homeless\u003c/h3>\n\u003cp>Bespoke\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BPTC6GXb1xC2\" target=\"_blank\" rel=\"noopener\">845 Market St., Level 4, San Francisco\u003c/a>\u003cbr>\nThursday, June 7\u003cbr>\n6:30pm–9pm\u003cbr>\n\u003ca href=\"https://www.biddingforgood.com/auction/communicate/eventtickets.action?auctionId=295890996\">Tickets\u003c/a> start at $170.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s an important fundraiser coming up, the 14th annual \u003ca href=\"http://ecs-sf.org/events/CHEFSGala.html\">\u003cb>CHEFS Gala fundraiser\u003c/b>\u003c/a> on June 7. \u003ca href=\"http://ecs-sf.org/programs/chefs.html\" target=\"_blank\" rel=\"noopener\">CHEFS\u003c/a> is an amazing five-month culinary program from ECS (Episcopal Community Services) that helps train formerly homeless individuals in technical and professional skills so they can enter the food service industry. Students are provided with classroom instruction, in-kitchen hands-on training, and an internship at a local restaurant or in an institutional kitchen setting. This annual fundraiser is instrumental in raising awareness and funds for this effective program. In 2017, ECS helped 7,000 people with permanent supportive housing, crisis shelter, services, vocational training, and pathways from homelessness.\u003c/p>\n\u003cp>We all wonder what we can do to help our city’s homeless population, and this event is a great start to show your support. There are over 20 top Bay Area restaurants who will be serving at the event, including 1760, Bellota, DOSA, Flour + Water, Lolo, Nopa, and more, plus cocktails, wine, and beer, and live and silent auctions. Please help support this event and make it if you can!\u003c/p>\n\u003cfigure id=\"attachment_128578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/stonesthrow-tots-e1527524006426.jpg\">\u003cimg class=\"size-full wp-image-128578\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/stonesthrow-tots-e1527524006426.jpg\" alt=\"The “Italian-style” tater tots from Stones Throw at Outside Lands.\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The “Italian-style” tater tots from Stones Throw at Outside Lands. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Check Out This Year’s Always-Impressive Lineup of Food and Drink at Outside Lands!\u003c/h3>\n\u003cp>\u003cstrong>Outside Lands\u003c/strong>\u003cbr>\nAug. 10–12\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SmV9Lqdihm72\" target=\"_blank\" rel=\"noopener\">Golden Gate Park, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\">\u003cb>Outside Lands\u003c/b>\u003c/a> is returning to Golden Gate Park (Aug. 10–12), and with it comes an always-epic line-up of food and drink that pretty much puts all other music festivals to shame. This year, there will be 83 restaurants, 41 wineries, and 30 breweries, plus Cheese Lands, Outside Clams, GastroMagic, and Cocktail Magic adding to the entire experience. Chocoholics, you should know Choco Lands will not return this year. Sniff sniff.\u003c/p>\n\u003cp>Anna Weinberg (Big Night Restaurant Group) has curated the restaurants again, and 16 newcomers this year include Hawker Fare (which will be serving its khao soi spicy tamarind and pork egg drop soup), Trestle, The Bird (spicy fried chicken biscuit sandwiches!), Dumpling Time, Live Sushi Bar (shrimp and pork siu mai dumplings and Live Sushi handrolls), Powder and their Taiwanese shaved snows, Cassava, Son’s Addition, Firepie, Juice Shop, and Dinosaurs—to name a few. After walking around the park and dancing all day, it’s good to know you’ll never go hungry.\u003c/p>\n\u003cp>Favorites like the porcini doughnuts with Raclette (cheese) from Rich Table will return, plus Azalina’s is making Malaysian lamb curry sandwiches and peanut tofu nachos, Fine & Rare is serving crab rolls and blackened fish sandwiches, and no one can resist the joy of the wood-fired margherita pizzas from Del Popolo.\u003c/p>\n\u003cp>Dave McLean (founder of San Francisco’s Magnolia Brewing Company and a partner in Admiral Maltings) is back assembling an amazing list of beer partners at Beer Lands, with newcomers Old Kan, Holy Craft, Seismic, and Sufferfest joining the party. Wine Lands curator Peter Eastlake has added Marin County-based French wine importer Martine’s Wines, plus Orin Swift, comedian-vintner Eric Wareheim’s Las Jaras will be pouring Sweet Berry Wine, Favia, and others will be there too, including Napa’s Ashes & Diamonds. Stand by for the cocktail lineup at Cocktail Magic. Get your ticket while you can; three-day \u003ca href=\"https://www.sfoutsidelands.com/passes/\">passes\u003c/a> are currently available, both general admission ($375) and VIP ($795).\u003c/p>\n\u003cfigure id=\"attachment_128581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/eatdrinksf-e1527523968247.jpg\">\u003cimg class=\"size-full wp-image-128581\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/eatdrinksf-e1527523968247.jpg\" alt=\"So many great tastes to be found at Eat Drink SF.\" width=\"1920\" height=\"1282\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">So many great tastes to be found at Eat Drink SF. \u003ccite>(Marc Fiorito/Gamma Nine Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Earliest Birds, Now Is the Time to Get Your Eat Drink SF Tickets\u003c/h3>\n\u003cp>\u003cb>Eat Drink SF\u003c/b>\u003cbr>\nAug. 24–26\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Bq64Y3pvABE2\" target=\"_blank\" rel=\"noopener\">Fort Mason Center, San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://eatdrink-sf.com/events/\" target=\"_blank\" rel=\"noopener\">Tickets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another big food fest for your August calendar is \u003ca href=\"https://eatdrink-sf.com/\">\u003cb>Eat Drink SF\u003c/b>\u003c/a> (Aug. 24–26), which will be celebrating its tenth anniversary this year, and earliest bird tickets are now on sale! These tickets are available at a reduced price, so if you know you want to go, get them before they sell out (sales end on June 22)! There will be a lot of exciting programming to announce for the anniversary, and you know the food and drink will be tops, especially at the grand tasting sessions. For example, the earliest bird tickets for the Sunday grand tasting are $109 right now, then going up to $199, and regularly $129. Go on, earliest birds, snatch them up!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: SF Summer Means BBQ and the Borsch Mobile",
"title": "Table Talk: SF Summer Means BBQ and the Borsch Mobile",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week, let’s visit the Borsch Mobile (beef tongue sandwich lovers, take note!), and you’ll want to mark your calendar for CUESA’s 25th Birthday Bash, plus a dumpling party at Dumpling Time, summer BBQs at the Four Seasons, and there’s a new North Beach farmers’ market on Saturdays.\u003c/p>\n\u003cfigure id=\"attachment_128279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-tongue-new.jpg\" alt=\"The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>There’s Much More Than Borsch on the Borsch Mobile\u003c/h2>\n\u003cp>\u003cstrong>Rotating locations, \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>There are all kinds of creative food trucks out there, but one that is definitely sporting a unique concept is the \u003cstrong>\u003ca href=\"http://borschmobile.com/\">Borsch Mobile\u003c/a>\u003c/strong>, a food truck that serves Russian, pan-Soviet, and Ukrainian dishes that are so homey and delicious, and made with a deft hand. Actually, make that plural, deft hands: Kirill Deninzon and Igor Teplitsky are behind dishes like a namesake vegetarian borsch (loaded with flavor and spices), and you’ll want to order a side of their salo with it, which is like Ukrainian lardo, a thin slice of salted pork fatback (they use Iberico pig) on rye with a little swipe of mustard. It’s the perfect dinner on a foggy SF summer night.\u003c/p>\n\u003cfigure id=\"attachment_128278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-cooks-new.jpg\" alt=\"Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their beef stroganoff, with tender pieces of beef, is unlike the heavy versions you may have stuck in your memory, and the base of kasha (buckwheat) adds a pleasing note of earthy sweetness. You’ll also find tender chicken blinchiki (blintzes with delicate ground chicken inside), creamy Siberian pelmeni, and their popular beef tongue sandwich, which comes thinly sliced and served with balsamic-reduced onions, Campari tomatoes, arugula, and a garlic and sriracha aioli they make, all on a torta roll. (You can see they’re not bound by tradition and are having fun making dishes that have traditional roots, but also offer their own local spin too.) Everything has a nice note of freshness, hominess, and I’m looking forward to trying their hearty solyanka soup next. You’ll also get pickles and a light slaw on the side with many dishes.\u003c/p>\n\u003cfigure id=\"attachment_128280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-truck-new.jpg\" alt=\"The eye-catching vintage design of the Borsch Mobile. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The eye-catching vintage design of the Borsch Mobile. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, you can find the Borsch Mobile all over the Bay Area, from San Carlos to Serramonte to Off the Grid locations in SF—check the weekly changing \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>. Partner Anna Flider runs a tight ship, and keeps all their social accounts (\u003ca href=\"https://www.facebook.com/borschmobile/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/borschmobile/\">Instagram\u003c/a>) updated with the truck appearances, so you can plan ahead. You also can’t miss it: a Russian artist known for his pin-ups, \u003ca href=\"https://barykin-pin-up.ru/\">Valerii Barykin\u003c/a>, designed the truck’s vintage artwork, which has Soviet propaganda and advertising woven into its eye-catching look. Smačnoho! (Ukrainian for “bon appétit!”)\u003c/p>\n\u003cfigure id=\"attachment_128282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg\" alt=\"The new Wagyu gyoza to celebrate Dumpling Time’s first birthday.\" width=\"1920\" height=\"1043\" class=\"size-full wp-image-128282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-800x435.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-768x417.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1020x554.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1200x652.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1180x641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-960x522.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-240x130.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-375x204.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-520x282.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Wagyu gyoza to celebrate Dumpling Time’s first birthday. \u003ccite>(Michael Ogata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dumpling Time Turns One=Dumpling Party!\u003c/h2>\n\u003cp>\u003cstrong>Dumpling Time\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8fGtQXmcTLy\">11 Division St., San Francisco\u003c/a>\u003cbr>\nWednesday, May 30, 4pm–6pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/dumpling-time-is-turning-one-tickets-45657520874\">Tickets\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dumpling fanatics won’t want to miss this one-year anniversary party and fundraiser at \u003ca href=\"http://www.dumplingtimesf.com/\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a> in SoMa/Showplace Square. The party will feature multiple dumpling stations with many of their favorites (shrimp toast, char-siu bao, and xiao long bao), and chef Edgar Agbayani is unveiling two new creations: Wagyu gyoza and lamb Xi'an dumplings, with a touch of five spice and cumin, inspired by co-founder Kash Feng’s mom. Best of all, a percentage of proceeds will go to \u003ca href=\"https://ellipsespr.us1.list-manage.com/track/click?u=e3407bbc4fa31c5026345b059&id=29f89cade2&e=0f4285d369\">On Lok\u003c/a>, a family of community-based, non-profit organizations whose mission is to enable seniors to maintain quality of life. Ticket price ($35) includes dumpling stations, dessert baos, and a beverage. Additional beverages can be purchased onsite.\u003c/p>\n\u003cfigure id=\"attachment_128281\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg\" alt=\"Get ready to celebrate CUESA’s 25th birthday!\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-128281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate CUESA’s 25th birthday! \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>CUESA’s 25th Birthday Bash\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/WoZnw9TDY4F2\">Ferry Building Marketplace, San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm–9pm\u003cbr>\n\u003ca href=\"http://www.cuesa25birthdaybash.eventbrite.com/\">Tickets\u003c/a>: General admission (6:30pm): $140; VIP early access (6pm): $165. Use code “cuesa25tablehopper\" for 15% off.\u003c/p>\n\u003cp>Can you believe that \u003cstrong>CUESA\u003c/strong> (Center for Urban Education about Sustainable Agriculture) is turning 25? As a reminder, CUESA manages the Ferry Plaza Farmers Market and now the Mission Community Market in San Francisco, as well as the Jack London Square Farmers Market in Oakland, and runs many educational programs too. What a milestone!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/event/2018/cuesas-25th-birthday-bash\">CUESA’s 25th Birthday Bash\u003c/a>\u003c/strong> is going to feature an incredible gathering of 40 top restaurants, who of course will be using the best seasonal produce in their dishes, with over 20 bars and wineries. It’s going to be a walk-around tasting, with bites from hot restaurants like Che Fico, Bellota, and The Morris, and favorites like Nopa, A16, and Cosecha. There will also be live music, a silent auction, and more.\u003c/p>\n\u003cfigure id=\"attachment_128283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/northbeach-farmers-new.jpg\" alt=\"The new North Beach farmers’ market on Saturdays. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new North Beach farmers’ market on Saturdays. \u003ccite>(Chelsey Frank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>New Farmers Market in North Beach\u003c/h2>\n\u003cp>Piazza Pellegrini\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PGBrW9EECXq\">699 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nSaturdays, 9am–1pm (through December 1)\u003c/p>\n\u003cp>North Beach residents will be happy to learn they have a new weekly farmers’ market on Saturdays in the parking lot of Piazza Pellegrini, thanks to \u003ca href=\"http://northbeachneighbors.org/\">North Beach Neighbors\u003c/a> (a neighborhood association) and Piazza Pellegrini. It’s no replacement for the big one at the Ferry Building (nothing is), but you can expect to find vendors like \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> (perfect for strawberry season, happening right now!) \u003ca href=\"https://uppercrustbaking.com/\">Upper Crust Baking Company\u003c/a>, \u003ca href=\"http://www.tolumafarms.com/creamery.html\">Tomales Farmstead Creamery\u003c/a>, and pasture-raised eggs and meats from \u003ca href=\"http://pasture42.com/\">Pasture 42\u003c/a>. Best of all, you can swing by for an espresso at Piazza Pellegrini before the market, or an Aperol Spritz after!\u003c/p>\n\u003cfigure id=\"attachment_128284\" class=\"wp-caption aligncenter\" style=\"max-width: 1313px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg\" alt=\"Tuesday evenings will be all about BBQ this summer at the Four Seasons\" width=\"1313\" height=\"1050\" class=\"size-full wp-image-128284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg 1313w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-520x416.jpg 520w\" sizes=\"(max-width: 1313px) 100vw, 1313px\">\u003cfigcaption class=\"wp-caption-text\">Tuesday evenings will be all about BBQ this summer at the Four Seasons \u003ccite>(courtesy Four Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Grill & Chill: Summer SoMa BBQ\u003c/h2>\n\u003cp>Four Seasons Hotel San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X15h2Ai6vYH2\">757 Market St., San Francisco\u003c/a>\u003cbr>\nJune 5, July 17, and August 14; 5pm–8pm\u003cbr>\nTickets are $90 per person, plus tax and Eventbrite fees\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-45034009936\">June 5\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179035739\">July 17\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179054796\">August 14\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tuesday evenings just got a little smokier in SoMa. On Tuesday June 5, July 17, and August 14, the Four Seasons Hotel San Francisco is hosting three \u003cstrong>summer outdoor BBQs\u003c/strong> on its Veranda Terrace, overlooking Yerba Buena Gardens and SoMa. It’s going to be quite the spread, with a buffet of meats (beer-steamed bratwurst, Flannery beef burgers, whole split chicken with lemon and thyme), plus grilled oysters, corn on the cob, summer salads (like tomato and assorted melon panzanella salad, Greek salad, and compressed watermelon with mint and feta cheese), and then there’s an open beer, bubbles, and rosé bar, and an ice cream bar. That’s what you call a spread! You can also add on cocktails at the cash bar. Sounds like the perfect after-work feast.\u003c/p>\n\n",
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"excerpt": "Get a ticket for CUESA’s 25th Birthday, plus a dumpling party, summer BBQs, a new North Beach farmers’ market, and meet the Borsch Mobile.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, let’s visit the Borsch Mobile (beef tongue sandwich lovers, take note!), and you’ll want to mark your calendar for CUESA’s 25th Birthday Bash, plus a dumpling party at Dumpling Time, summer BBQs at the Four Seasons, and there’s a new North Beach farmers’ market on Saturdays.\u003c/p>\n\u003cfigure id=\"attachment_128279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-tongue-new.jpg\" alt=\"The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>There’s Much More Than Borsch on the Borsch Mobile\u003c/h2>\n\u003cp>\u003cstrong>Rotating locations, \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>There are all kinds of creative food trucks out there, but one that is definitely sporting a unique concept is the \u003cstrong>\u003ca href=\"http://borschmobile.com/\">Borsch Mobile\u003c/a>\u003c/strong>, a food truck that serves Russian, pan-Soviet, and Ukrainian dishes that are so homey and delicious, and made with a deft hand. Actually, make that plural, deft hands: Kirill Deninzon and Igor Teplitsky are behind dishes like a namesake vegetarian borsch (loaded with flavor and spices), and you’ll want to order a side of their salo with it, which is like Ukrainian lardo, a thin slice of salted pork fatback (they use Iberico pig) on rye with a little swipe of mustard. It’s the perfect dinner on a foggy SF summer night.\u003c/p>\n\u003cfigure id=\"attachment_128278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-cooks-new.jpg\" alt=\"Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their beef stroganoff, with tender pieces of beef, is unlike the heavy versions you may have stuck in your memory, and the base of kasha (buckwheat) adds a pleasing note of earthy sweetness. You’ll also find tender chicken blinchiki (blintzes with delicate ground chicken inside), creamy Siberian pelmeni, and their popular beef tongue sandwich, which comes thinly sliced and served with balsamic-reduced onions, Campari tomatoes, arugula, and a garlic and sriracha aioli they make, all on a torta roll. (You can see they’re not bound by tradition and are having fun making dishes that have traditional roots, but also offer their own local spin too.) Everything has a nice note of freshness, hominess, and I’m looking forward to trying their hearty solyanka soup next. You’ll also get pickles and a light slaw on the side with many dishes.\u003c/p>\n\u003cfigure id=\"attachment_128280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-truck-new.jpg\" alt=\"The eye-catching vintage design of the Borsch Mobile. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The eye-catching vintage design of the Borsch Mobile. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, you can find the Borsch Mobile all over the Bay Area, from San Carlos to Serramonte to Off the Grid locations in SF—check the weekly changing \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>. Partner Anna Flider runs a tight ship, and keeps all their social accounts (\u003ca href=\"https://www.facebook.com/borschmobile/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/borschmobile/\">Instagram\u003c/a>) updated with the truck appearances, so you can plan ahead. You also can’t miss it: a Russian artist known for his pin-ups, \u003ca href=\"https://barykin-pin-up.ru/\">Valerii Barykin\u003c/a>, designed the truck’s vintage artwork, which has Soviet propaganda and advertising woven into its eye-catching look. Smačnoho! (Ukrainian for “bon appétit!”)\u003c/p>\n\u003cfigure id=\"attachment_128282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg\" alt=\"The new Wagyu gyoza to celebrate Dumpling Time’s first birthday.\" width=\"1920\" height=\"1043\" class=\"size-full wp-image-128282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-800x435.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-768x417.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1020x554.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1200x652.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1180x641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-960x522.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-240x130.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-375x204.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-520x282.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Wagyu gyoza to celebrate Dumpling Time’s first birthday. \u003ccite>(Michael Ogata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dumpling Time Turns One=Dumpling Party!\u003c/h2>\n\u003cp>\u003cstrong>Dumpling Time\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8fGtQXmcTLy\">11 Division St., San Francisco\u003c/a>\u003cbr>\nWednesday, May 30, 4pm–6pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/dumpling-time-is-turning-one-tickets-45657520874\">Tickets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dumpling fanatics won’t want to miss this one-year anniversary party and fundraiser at \u003ca href=\"http://www.dumplingtimesf.com/\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a> in SoMa/Showplace Square. The party will feature multiple dumpling stations with many of their favorites (shrimp toast, char-siu bao, and xiao long bao), and chef Edgar Agbayani is unveiling two new creations: Wagyu gyoza and lamb Xi'an dumplings, with a touch of five spice and cumin, inspired by co-founder Kash Feng’s mom. Best of all, a percentage of proceeds will go to \u003ca href=\"https://ellipsespr.us1.list-manage.com/track/click?u=e3407bbc4fa31c5026345b059&id=29f89cade2&e=0f4285d369\">On Lok\u003c/a>, a family of community-based, non-profit organizations whose mission is to enable seniors to maintain quality of life. Ticket price ($35) includes dumpling stations, dessert baos, and a beverage. Additional beverages can be purchased onsite.\u003c/p>\n\u003cfigure id=\"attachment_128281\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg\" alt=\"Get ready to celebrate CUESA’s 25th birthday!\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-128281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate CUESA’s 25th birthday! \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>CUESA’s 25th Birthday Bash\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/WoZnw9TDY4F2\">Ferry Building Marketplace, San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm–9pm\u003cbr>\n\u003ca href=\"http://www.cuesa25birthdaybash.eventbrite.com/\">Tickets\u003c/a>: General admission (6:30pm): $140; VIP early access (6pm): $165. Use code “cuesa25tablehopper\" for 15% off.\u003c/p>\n\u003cp>Can you believe that \u003cstrong>CUESA\u003c/strong> (Center for Urban Education about Sustainable Agriculture) is turning 25? As a reminder, CUESA manages the Ferry Plaza Farmers Market and now the Mission Community Market in San Francisco, as well as the Jack London Square Farmers Market in Oakland, and runs many educational programs too. What a milestone!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/event/2018/cuesas-25th-birthday-bash\">CUESA’s 25th Birthday Bash\u003c/a>\u003c/strong> is going to feature an incredible gathering of 40 top restaurants, who of course will be using the best seasonal produce in their dishes, with over 20 bars and wineries. It’s going to be a walk-around tasting, with bites from hot restaurants like Che Fico, Bellota, and The Morris, and favorites like Nopa, A16, and Cosecha. There will also be live music, a silent auction, and more.\u003c/p>\n\u003cfigure id=\"attachment_128283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/northbeach-farmers-new.jpg\" alt=\"The new North Beach farmers’ market on Saturdays. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new North Beach farmers’ market on Saturdays. \u003ccite>(Chelsey Frank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>New Farmers Market in North Beach\u003c/h2>\n\u003cp>Piazza Pellegrini\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PGBrW9EECXq\">699 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nSaturdays, 9am–1pm (through December 1)\u003c/p>\n\u003cp>North Beach residents will be happy to learn they have a new weekly farmers’ market on Saturdays in the parking lot of Piazza Pellegrini, thanks to \u003ca href=\"http://northbeachneighbors.org/\">North Beach Neighbors\u003c/a> (a neighborhood association) and Piazza Pellegrini. It’s no replacement for the big one at the Ferry Building (nothing is), but you can expect to find vendors like \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> (perfect for strawberry season, happening right now!) \u003ca href=\"https://uppercrustbaking.com/\">Upper Crust Baking Company\u003c/a>, \u003ca href=\"http://www.tolumafarms.com/creamery.html\">Tomales Farmstead Creamery\u003c/a>, and pasture-raised eggs and meats from \u003ca href=\"http://pasture42.com/\">Pasture 42\u003c/a>. Best of all, you can swing by for an espresso at Piazza Pellegrini before the market, or an Aperol Spritz after!\u003c/p>\n\u003cfigure id=\"attachment_128284\" class=\"wp-caption aligncenter\" style=\"max-width: 1313px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg\" alt=\"Tuesday evenings will be all about BBQ this summer at the Four Seasons\" width=\"1313\" height=\"1050\" class=\"size-full wp-image-128284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg 1313w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-520x416.jpg 520w\" sizes=\"(max-width: 1313px) 100vw, 1313px\">\u003cfigcaption class=\"wp-caption-text\">Tuesday evenings will be all about BBQ this summer at the Four Seasons \u003ccite>(courtesy Four Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Grill & Chill: Summer SoMa BBQ\u003c/h2>\n\u003cp>Four Seasons Hotel San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X15h2Ai6vYH2\">757 Market St., San Francisco\u003c/a>\u003cbr>\nJune 5, July 17, and August 14; 5pm–8pm\u003cbr>\nTickets are $90 per person, plus tax and Eventbrite fees\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-45034009936\">June 5\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179035739\">July 17\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179054796\">August 14\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tuesday evenings just got a little smokier in SoMa. On Tuesday June 5, July 17, and August 14, the Four Seasons Hotel San Francisco is hosting three \u003cstrong>summer outdoor BBQs\u003c/strong> on its Veranda Terrace, overlooking Yerba Buena Gardens and SoMa. It’s going to be quite the spread, with a buffet of meats (beer-steamed bratwurst, Flannery beef burgers, whole split chicken with lemon and thyme), plus grilled oysters, corn on the cob, summer salads (like tomato and assorted melon panzanella salad, Greek salad, and compressed watermelon with mint and feta cheese), and then there’s an open beer, bubbles, and rosé bar, and an ice cream bar. That’s what you call a spread! You can also add on cocktails at the cash bar. Sounds like the perfect after-work feast.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal",
"title": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week brings two exciting and rather delicious new openings (Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero), plus a special visit from food writer Diana Henry to celebrate her new book, a Somm Takeover at Foreign Cinema with Scribe Winery, and I share a midweek meal that’s easy on the wallet.\u003c/p>\n\u003cfigure id=\"attachment_128024\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg\" alt=\"The serene interior of the new Stonemill Matcha on Valencia.\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The serene interior of the new Stonemill Matcha on Valencia. \u003ccite>(Stonemill Matcha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Stonemill Matcha Opens on Valencia\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639893,-122.4238261,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639851!4d-122.4216321\">561 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 8am–6pm\u003c/p>\n\u003cp>It could be tough to open a new business in a place that was as adored as Bar Tartine, but fortunately \u003ca href=\"https://stonemillmatcha.com/\">\u003cstrong>Stonemill Matcha\u003c/strong>\u003c/a> is so utterly delicious that people will be quick to welcome it. This is not yet another frozen matcha latte shop, it’s an extremely well-conceived café. The founder, Eijiro Tsukada, is committed to featuring high-quality, stone-ground matcha from Kyoto, Japan, and it’s available in a variety of drinks, from ginger matcha lattes to sparkling matcha with yuzu to hand-whisked matcha (you can also buy their matcha and your own little whisk in the retail area, along with handmade ceramics by Japanese and local artisans). Tea lovers will also enjoy genmaicha on tap and cold-brew sencha.\u003c/p>\n\u003cfigure id=\"attachment_128026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/stonemill-okayu-new.jpg\" alt=\"The homey chicken oyaku is perfect for a hearty breakfast or lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The homey chicken oyaku is perfect for a hearty breakfast or lunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t want to just come here for matcha and tea: you actually should show up hungry. The savory menu from \u003cstrong>chef Keisuke Akabori\u003c/strong> includes their chicken oyaku, a homey Japanese version of congee (rice porridge), with chicken roulade, pickled wakame, egg, mixed mushrooms, and green onion ($13); a soy-marinated pork katsu sandwich with housemade tonkatsu sauce and cabbage on fluffy milk bread ($14); and an entirely vegan salad with spring vegetables and barley that gets a note of creaminess from a turnip puree, dressed in a yuzu and miso vinaigrette ($11).\u003c/p>\n\u003cp>The pastry and dessert treats in the case are quite extraordinary—the talented \u003cstrong>Mikiko Yui \u003c/strong>(previously State Bird Provisions, Coi) offers an array of seasonal treats that have a refined Cal-Japanese aesthetic, with some French pastry DNA, and playfulness too. There are black sesame (my favorite) and matcha cream puffs that creatively feature two kinds of dough, and the chocolate tart I tried is one of the best I’ve had, with a crisp layer of \u003cem>feuilletine \u003c/em>at the base, sesame, and kinako (soybean) flour. Chocolate lovers, get it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll find more traditional treats like strawberry mochi (made with Dirty Girl strawberries), the vibrant matcha matcha mochi, and cherry blossom/sakura mochi. There’s also a yuzu meringue tart with matcha, and a fluffy Swiss roll cake with coconut cream. Hopefully you go with someone who likes to share. Bring cookies home for later, like the “matcharelli” (a spin on Italian ricciarelli, a type of macaron that has the best chewy-crisp texture—really, these cookies will blow your mind).\u003c/p>\n\u003cp>Through a special partnership with \u003cstrong>Tartine Manufactory\u003c/strong>, you’ll also find a kinako and orange morning bun (who knew that perfect breakfast treat could be improved?), chashu Danish with a touch of mustard and fine seaweed powder, a furikake everything croissant (you guys, it’s stuffed with cream cheese and it’s marvelous), and an exclusive matcha croissant. Carb heaven.\u003c/p>\n\u003cp>The space is simple and serene, with a minimalistic style conceived by Tolleson creative agency and Studio BBA. There are banquettes, soft tones of blue, natural wood tones, and ceramics from local and Japanese potters.\u003c/p>\n\u003cfigure id=\"attachment_128028\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128028\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-interior.jpg\" alt=\"The handsome interior of Cento Osteria.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The handsome interior of Cento Osteria. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cento Osteria Opens on the Embarcadero\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/CENTO+OSTERIA/@37.7847584,-122.39061,17z/data=!3m1!4b1!4m5!3m4!1s0x80858077124d4015:0x38e0f45f5bde6793!8m2!3d37.7847542!4d-122.388416\">100 Brannan St., San Francisco\u003c/a>\u003cbr>\nMon-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5-9:30pm\u003c/p>\n\u003cp>Now open on the Embarcadero is \u003ca href=\"https://www.centoosteria.com/\">\u003cstrong>Cento Osteria\u003c/strong>\u003c/a>, chef Donato Scotti’s (Donato Enoteca, Cru, Donato & Co.) first restaurant in San Francisco, and it’s designed to be a comfortable and welcoming space, with room for up to 110 diners and bar guests—there’s also a patio with room for 30. On this project, he’s also working with chef Chris D’Andrea (Saison, Eight Tables) and Donato Restaurant Group executive chef Gianluca Guglielmi.\u003c/p>\n\u003cp>What’s unique about this restaurant’s \u003ca href=\"https://static1.squarespace.com/static/5a8c55d89f07f5f16942ab7c/t/5af2787f8a922dd3141cbbec/1525840002810/CENTO_Dinner_Menu_May2018.pdf\">menu\u003c/a> is that you’ll be traveling all over Italy (if you know your Italian license plate symbols, you’ll be a step ahead in translating dish origins on the menu). There’s baccalà from Venice, ricotta infornata (baked ricotta, Sicilian eggplant caponata) from Ragusa, and, of course, stuffed casonsei pasta from Scotti’s native Bergamo. The menu offers a range of antipasti, housemade pasta, secondi (grilled meats, seafood from the live fire), and contorni (sides), and there are some stellar pizzas coming from the pizza oven (the pizzaiolo was previously at Pizzeria Delfina).\u003c/p>\n\u003cfigure id=\"attachment_128029\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128029\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-pizza.jpg\" alt=\"The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s going to be a popular place for folks living and working in the neighborhood, and where you’ll want to pre-game before a Giants home game. The bar area is comfortable and you’ll find many small producer wines by the glass, eight house cocktails, plenty of amari and grappa, and if you need a little pick-me-up, be sure to order an espresso, since they feature Gianni Frasi’s Laboratorio di Torrefazione Giamaica Caffè from Verona.\u003c/p>\n\u003cp>The osteria is open for dinner nightly, and will be launching apericena (pre-dinner) hours on May 16. Lunch and brunch coming soon.\u003c/p>\n\u003cfigure id=\"attachment_128031\" class=\"wp-caption aligncenter\" style=\"max-width: 383px\">\u003cimg class=\"size-full wp-image-128031\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/dianahenry.jpg\" alt=\"The new book from Diana Henry, <em>How to Eat a Peach</em>.\" width=\"383\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry.jpg 383w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-375x490.jpg 375w\" sizes=\"(max-width: 383px) 100vw, 383px\">\u003cfigcaption class=\"wp-caption-text\">The new book from Diana Henry, \u003cem>How to Eat a Peach\u003c/em>.\u003c/figcaption>\u003c/figure>\n\u003ch2>Special Prix-Fixe Dinner at Gardenias to Celebrate Diana Henry's New Cookbook\u003c/h2>\n\u003cp>Gardenias\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Gardenias/@37.7859874,-122.4348013,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b860180c97:0xe313d1b01d7cfae0!8m2!3d37.7859832!4d-122.4326073\">1963 Sutter St., San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm\u003cbr>\n\u003ca href=\"http://www.gardenias-sf.com/reservations/\">Make Reservations\u003c/a>\u003c/p>\n\u003cp>Prolific British food writer Diana Henry is coming to San Francisco for the launch of her new cookbook, \u003ca href=\"https://www.amazon.com/gp/product/1784724114/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1784724114&linkCode=as2&tag=tablehopper-20&linkId=48c0a4d75a198d0b63e471b3cfadb0e5\">\u003cem>How to Eat a Peach\u003c/em>\u003c/a>, and I can’t think of a better restaurant to host her than \u003ca href=\"http://www.gardenias-sf.com/\">\u003cstrong>Gardenias\u003c/strong>\u003c/a> in Lower Pacific Heights. On Sunday, June 10, the special dinner will include a \u003cstrong>$65 prix-fixe menu\u003c/strong> of griddled squid, lamb kofta, Turkish coffee ice cream, and a glass of sparkling wine; tax, tip, and additional beverages are extra. The book will be for sale at the event, and Diana will be signing copies at the reception and will speak at the dinner.\u003c/p>\n\u003cfigure id=\"attachment_128085\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/foreigncinema.jpg\" alt=\"The spacious dining room at Foreign Cinema.\" width=\"1600\" height=\"1067\" class=\"size-full wp-image-128085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-520x347.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The spacious dining room at Foreign Cinema. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Somm Takeover at Foreign Cinema\u003c/h2>\n\u003cp>Foreign Cinema\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Foreign+Cinema/@37.7564766,-122.4214711,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3ec8cb0b3f:0x2f54db460b3cf3d9!8m2!3d37.7564724!4d-122.4192824\">2534 Mission St., San Francisco\u003c/a>\u003cbr>\nThursday, May 17, 5:30pm-11pm\u003cbr>\nReservations suggested: \u003ca href=\"https://secure.opentable.com/r/foreign-cinema-reservations-san-francisco?restref=1906\">OpenTable\u003c/a> or call 415-648-7600\u003c/p>\n\u003cp>Wine lovers, you won’t want to miss this \u003cstrong>Somm Takeover\u003c/strong> at \u003ca href=\"http://foreigncinema.com/\">Foreign Cinema\u003c/a> on \u003cstrong>Thursday, May 17\u003c/strong>, with Adam and Andrew Mariani of the popular \u003ca href=\"http://scribewinery.com/\">\u003cstrong>Scribe Winery\u003c/strong>\u003c/a>. They will be curating the restaurant's by-the-glass program for the evening, and the brothers will be circulating the floor during dinner service talking about their wines and pouring flights. Look for some special dishes on the à la carte menu to complement the featured wines. And while you’re there, pick up a copy of the brand-new book (released May 15!), \u003ca href=\"https://www.amazon.com/gp/product/1419729047/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1419729047&linkCode=as2&tag=tablehopper-20&linkId=acc34f6273862ed5497d5f1f46f278af\">\u003cem>The Foreign Cinema Cookbook\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128030\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128030\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/zaytoon-new.jpg\" alt=\"A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Midweek Meal at Zaytoon Will Fit The Bill\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Zaytoon+Mediterranean/@37.7752461,-122.4401803,17z/data=!3m1!4b1!4m5!3m4!1s0x808580afcdbe7723:0x4aeddc09718a2020!8m2!3d37.7752419!4d-122.4379863\">607 Divisadero St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–10pm\u003c/p>\n\u003cp>Sometimes you just want a fulfilling midweek meal, one that tastes fresh and well made, but also delivers some bang for the buck. The newly open \u003ca href=\"http://www.zaytoonsf.com/\">\u003cstrong>Zaytoon\u003c/strong>\u003c/a> in the Nopa neighborhood (right on the Divisadero Corridor) is a fast-casual Mediterranean spot just next door to Bean Bag Cafe, and owner Chris Totah was finally able to get it open after numerous delays. There are 30 seats, and the menu features wraps and platters of their quality lamb shawarma, chicken shawarma (did you know you can get a combo of the two if you can’t decide?), plus kebabs, falafel, burgers, dolmas, and salads.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was all set to order a kebab wrap to go one evening, but when I saw a platter of the lamb and chicken shawarma go by, complete with a whole fluffy pita, I did a quick change-up. The lamb comes from Superior Farms and the chicken is free-range, so the sourcing is a cut above. Honestly, it was such an abundant plate for $13, that I was able to use some of the leftover sumac-coated onions, cucumber-tomato salad, and some meaty bits on a salad the next day.\u003c/p>\n\n",
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"excerpt": "Plan a visit soon to Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero, plus a visit from food writer Diana Henry, a Somm Takeover at Foreign Cinema with Scribe Winery, and a midweek meal that’s easy on the wallet.",
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"description": "Plan a visit soon to Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero, plus a visit from food writer Diana Henry, a Somm Takeover at Foreign Cinema with Scribe Winery, and a midweek meal that’s easy on the wallet.",
"title": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal | KQED",
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"headline": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week brings two exciting and rather delicious new openings (Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero), plus a special visit from food writer Diana Henry to celebrate her new book, a Somm Takeover at Foreign Cinema with Scribe Winery, and I share a midweek meal that’s easy on the wallet.\u003c/p>\n\u003cfigure id=\"attachment_128024\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg\" alt=\"The serene interior of the new Stonemill Matcha on Valencia.\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The serene interior of the new Stonemill Matcha on Valencia. \u003ccite>(Stonemill Matcha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Stonemill Matcha Opens on Valencia\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639893,-122.4238261,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639851!4d-122.4216321\">561 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 8am–6pm\u003c/p>\n\u003cp>It could be tough to open a new business in a place that was as adored as Bar Tartine, but fortunately \u003ca href=\"https://stonemillmatcha.com/\">\u003cstrong>Stonemill Matcha\u003c/strong>\u003c/a> is so utterly delicious that people will be quick to welcome it. This is not yet another frozen matcha latte shop, it’s an extremely well-conceived café. The founder, Eijiro Tsukada, is committed to featuring high-quality, stone-ground matcha from Kyoto, Japan, and it’s available in a variety of drinks, from ginger matcha lattes to sparkling matcha with yuzu to hand-whisked matcha (you can also buy their matcha and your own little whisk in the retail area, along with handmade ceramics by Japanese and local artisans). Tea lovers will also enjoy genmaicha on tap and cold-brew sencha.\u003c/p>\n\u003cfigure id=\"attachment_128026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/stonemill-okayu-new.jpg\" alt=\"The homey chicken oyaku is perfect for a hearty breakfast or lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The homey chicken oyaku is perfect for a hearty breakfast or lunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t want to just come here for matcha and tea: you actually should show up hungry. The savory menu from \u003cstrong>chef Keisuke Akabori\u003c/strong> includes their chicken oyaku, a homey Japanese version of congee (rice porridge), with chicken roulade, pickled wakame, egg, mixed mushrooms, and green onion ($13); a soy-marinated pork katsu sandwich with housemade tonkatsu sauce and cabbage on fluffy milk bread ($14); and an entirely vegan salad with spring vegetables and barley that gets a note of creaminess from a turnip puree, dressed in a yuzu and miso vinaigrette ($11).\u003c/p>\n\u003cp>The pastry and dessert treats in the case are quite extraordinary—the talented \u003cstrong>Mikiko Yui \u003c/strong>(previously State Bird Provisions, Coi) offers an array of seasonal treats that have a refined Cal-Japanese aesthetic, with some French pastry DNA, and playfulness too. There are black sesame (my favorite) and matcha cream puffs that creatively feature two kinds of dough, and the chocolate tart I tried is one of the best I’ve had, with a crisp layer of \u003cem>feuilletine \u003c/em>at the base, sesame, and kinako (soybean) flour. Chocolate lovers, get it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll find more traditional treats like strawberry mochi (made with Dirty Girl strawberries), the vibrant matcha matcha mochi, and cherry blossom/sakura mochi. There’s also a yuzu meringue tart with matcha, and a fluffy Swiss roll cake with coconut cream. Hopefully you go with someone who likes to share. Bring cookies home for later, like the “matcharelli” (a spin on Italian ricciarelli, a type of macaron that has the best chewy-crisp texture—really, these cookies will blow your mind).\u003c/p>\n\u003cp>Through a special partnership with \u003cstrong>Tartine Manufactory\u003c/strong>, you’ll also find a kinako and orange morning bun (who knew that perfect breakfast treat could be improved?), chashu Danish with a touch of mustard and fine seaweed powder, a furikake everything croissant (you guys, it’s stuffed with cream cheese and it’s marvelous), and an exclusive matcha croissant. Carb heaven.\u003c/p>\n\u003cp>The space is simple and serene, with a minimalistic style conceived by Tolleson creative agency and Studio BBA. There are banquettes, soft tones of blue, natural wood tones, and ceramics from local and Japanese potters.\u003c/p>\n\u003cfigure id=\"attachment_128028\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128028\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-interior.jpg\" alt=\"The handsome interior of Cento Osteria.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The handsome interior of Cento Osteria. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cento Osteria Opens on the Embarcadero\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/CENTO+OSTERIA/@37.7847584,-122.39061,17z/data=!3m1!4b1!4m5!3m4!1s0x80858077124d4015:0x38e0f45f5bde6793!8m2!3d37.7847542!4d-122.388416\">100 Brannan St., San Francisco\u003c/a>\u003cbr>\nMon-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5-9:30pm\u003c/p>\n\u003cp>Now open on the Embarcadero is \u003ca href=\"https://www.centoosteria.com/\">\u003cstrong>Cento Osteria\u003c/strong>\u003c/a>, chef Donato Scotti’s (Donato Enoteca, Cru, Donato & Co.) first restaurant in San Francisco, and it’s designed to be a comfortable and welcoming space, with room for up to 110 diners and bar guests—there’s also a patio with room for 30. On this project, he’s also working with chef Chris D’Andrea (Saison, Eight Tables) and Donato Restaurant Group executive chef Gianluca Guglielmi.\u003c/p>\n\u003cp>What’s unique about this restaurant’s \u003ca href=\"https://static1.squarespace.com/static/5a8c55d89f07f5f16942ab7c/t/5af2787f8a922dd3141cbbec/1525840002810/CENTO_Dinner_Menu_May2018.pdf\">menu\u003c/a> is that you’ll be traveling all over Italy (if you know your Italian license plate symbols, you’ll be a step ahead in translating dish origins on the menu). There’s baccalà from Venice, ricotta infornata (baked ricotta, Sicilian eggplant caponata) from Ragusa, and, of course, stuffed casonsei pasta from Scotti’s native Bergamo. The menu offers a range of antipasti, housemade pasta, secondi (grilled meats, seafood from the live fire), and contorni (sides), and there are some stellar pizzas coming from the pizza oven (the pizzaiolo was previously at Pizzeria Delfina).\u003c/p>\n\u003cfigure id=\"attachment_128029\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128029\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-pizza.jpg\" alt=\"The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s going to be a popular place for folks living and working in the neighborhood, and where you’ll want to pre-game before a Giants home game. The bar area is comfortable and you’ll find many small producer wines by the glass, eight house cocktails, plenty of amari and grappa, and if you need a little pick-me-up, be sure to order an espresso, since they feature Gianni Frasi’s Laboratorio di Torrefazione Giamaica Caffè from Verona.\u003c/p>\n\u003cp>The osteria is open for dinner nightly, and will be launching apericena (pre-dinner) hours on May 16. Lunch and brunch coming soon.\u003c/p>\n\u003cfigure id=\"attachment_128031\" class=\"wp-caption aligncenter\" style=\"max-width: 383px\">\u003cimg class=\"size-full wp-image-128031\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/dianahenry.jpg\" alt=\"The new book from Diana Henry, <em>How to Eat a Peach</em>.\" width=\"383\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry.jpg 383w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-375x490.jpg 375w\" sizes=\"(max-width: 383px) 100vw, 383px\">\u003cfigcaption class=\"wp-caption-text\">The new book from Diana Henry, \u003cem>How to Eat a Peach\u003c/em>.\u003c/figcaption>\u003c/figure>\n\u003ch2>Special Prix-Fixe Dinner at Gardenias to Celebrate Diana Henry's New Cookbook\u003c/h2>\n\u003cp>Gardenias\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Gardenias/@37.7859874,-122.4348013,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b860180c97:0xe313d1b01d7cfae0!8m2!3d37.7859832!4d-122.4326073\">1963 Sutter St., San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm\u003cbr>\n\u003ca href=\"http://www.gardenias-sf.com/reservations/\">Make Reservations\u003c/a>\u003c/p>\n\u003cp>Prolific British food writer Diana Henry is coming to San Francisco for the launch of her new cookbook, \u003ca href=\"https://www.amazon.com/gp/product/1784724114/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1784724114&linkCode=as2&tag=tablehopper-20&linkId=48c0a4d75a198d0b63e471b3cfadb0e5\">\u003cem>How to Eat a Peach\u003c/em>\u003c/a>, and I can’t think of a better restaurant to host her than \u003ca href=\"http://www.gardenias-sf.com/\">\u003cstrong>Gardenias\u003c/strong>\u003c/a> in Lower Pacific Heights. On Sunday, June 10, the special dinner will include a \u003cstrong>$65 prix-fixe menu\u003c/strong> of griddled squid, lamb kofta, Turkish coffee ice cream, and a glass of sparkling wine; tax, tip, and additional beverages are extra. The book will be for sale at the event, and Diana will be signing copies at the reception and will speak at the dinner.\u003c/p>\n\u003cfigure id=\"attachment_128085\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/foreigncinema.jpg\" alt=\"The spacious dining room at Foreign Cinema.\" width=\"1600\" height=\"1067\" class=\"size-full wp-image-128085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-520x347.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The spacious dining room at Foreign Cinema. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Somm Takeover at Foreign Cinema\u003c/h2>\n\u003cp>Foreign Cinema\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Foreign+Cinema/@37.7564766,-122.4214711,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3ec8cb0b3f:0x2f54db460b3cf3d9!8m2!3d37.7564724!4d-122.4192824\">2534 Mission St., San Francisco\u003c/a>\u003cbr>\nThursday, May 17, 5:30pm-11pm\u003cbr>\nReservations suggested: \u003ca href=\"https://secure.opentable.com/r/foreign-cinema-reservations-san-francisco?restref=1906\">OpenTable\u003c/a> or call 415-648-7600\u003c/p>\n\u003cp>Wine lovers, you won’t want to miss this \u003cstrong>Somm Takeover\u003c/strong> at \u003ca href=\"http://foreigncinema.com/\">Foreign Cinema\u003c/a> on \u003cstrong>Thursday, May 17\u003c/strong>, with Adam and Andrew Mariani of the popular \u003ca href=\"http://scribewinery.com/\">\u003cstrong>Scribe Winery\u003c/strong>\u003c/a>. They will be curating the restaurant's by-the-glass program for the evening, and the brothers will be circulating the floor during dinner service talking about their wines and pouring flights. Look for some special dishes on the à la carte menu to complement the featured wines. And while you’re there, pick up a copy of the brand-new book (released May 15!), \u003ca href=\"https://www.amazon.com/gp/product/1419729047/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1419729047&linkCode=as2&tag=tablehopper-20&linkId=acc34f6273862ed5497d5f1f46f278af\">\u003cem>The Foreign Cinema Cookbook\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128030\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128030\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/zaytoon-new.jpg\" alt=\"A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Midweek Meal at Zaytoon Will Fit The Bill\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Zaytoon+Mediterranean/@37.7752461,-122.4401803,17z/data=!3m1!4b1!4m5!3m4!1s0x808580afcdbe7723:0x4aeddc09718a2020!8m2!3d37.7752419!4d-122.4379863\">607 Divisadero St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–10pm\u003c/p>\n\u003cp>Sometimes you just want a fulfilling midweek meal, one that tastes fresh and well made, but also delivers some bang for the buck. The newly open \u003ca href=\"http://www.zaytoonsf.com/\">\u003cstrong>Zaytoon\u003c/strong>\u003c/a> in the Nopa neighborhood (right on the Divisadero Corridor) is a fast-casual Mediterranean spot just next door to Bean Bag Cafe, and owner Chris Totah was finally able to get it open after numerous delays. There are 30 seats, and the menu features wraps and platters of their quality lamb shawarma, chicken shawarma (did you know you can get a combo of the two if you can’t decide?), plus kebabs, falafel, burgers, dolmas, and salads.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was all set to order a kebab wrap to go one evening, but when I saw a platter of the lamb and chicken shawarma go by, complete with a whole fluffy pita, I did a quick change-up. The lamb comes from Superior Farms and the chicken is free-range, so the sourcing is a cut above. Honestly, it was such an abundant plate for $13, that I was able to use some of the leftover sumac-coated onions, cucumber-tomato salad, and some meaty bits on a salad the next day.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Retro Vibes at a New Mission Bar, On a Steak Out, Fab Food Events",
"title": "Table Talk: Retro Vibes at a New Mission Bar, On a Steak Out, Fab Food Events",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Thanks for reading my first column for Bay Area Bites! I’m so thrilled to write for KQED on a weekly basis. I have been writing the tablehopper column since 2006, covering the SF Bay Area dining and bar scene, in addition to hosting events and special dinners, and doing a great deal of freelance writing (you can read more about my food writing background on \u003ca href=\"http://www.tablehopper.com/who/\">tablehopper\u003c/a>). Food and beverage lovers will want to subscribe at \u003ca href=\"http://www.tablehopper.com/\">tablehopper.com\u003c/a>, and the @tablehopper social media accounts feature the latest openings and where to eat! See you back here for more Table Talk on Mondays.\u003c/p>\n\u003ch2>The Beehive\u003c/h2>\n\u003cp> \u003ca href=\"https://www.google.com/maps/place/The+Beehive/@37.7594044,-122.4238791,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3da9be2791:0x5f5396b84ee4d5c0!8m2!3d37.7594044!4d-122.4216851\">842 Valencia St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127255\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3973.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3973.jpeg\" alt=\"The low-slung back lounge at the new Beehive\" width=\"1280\" height=\"960\" class=\"size-full wp-image-127255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-1200x900.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-960x720.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-240x180.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-375x281.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-520x390.jpeg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The low-slung back lounge at the new Beehive \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Been missing \u003cem>Mad Men\u003c/em>? The swanky sets? Well, no skinny tie is needed to soak up some 60s vibes at the soon-to-open Mission bar, \u003ca href=\"http://www.thebeehivesf.com/\">The Beehive\u003c/a>. This mid-century salute of a bar is opening in the former Range, with original chef-owner Phil West partnering with Arnold Eric Wong and Steve Werney on the project. Pull on up to the front bar’s 13 seats, and there’s room for another 10 at a ledge. Walk past the retro mirrored wall—and a little curtained niche, the Honeycomb Hideout (with room for four)—into the far back, and the former dining room is now a loungey and low-slung space, with its own bar and room for 50 (meet your next private party dream pad). There are some quality touches, like a custom walnut ceiling and the chic cocktail tables, plus a Caesarstone quartz bar with a red leather bumper.\u003c/p>\n\u003cfigure id=\"attachment_127262\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d.jpg\" alt=\"The Beehive lead bartender Emilio Salehi\" width=\"693\" height=\"1000\" class=\"size-full wp-image-127262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d.jpg 693w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-160x231.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-240x346.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-375x541.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-520x750.jpg 520w\" sizes=\"(max-width: 693px) 100vw, 693px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beehive lead bartender Emilio Salehi \u003ccite>(Andrew Calisterio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127250\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3952.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3952.jpeg\" alt=\"The Gemini at the new Beehive.\" width=\"960\" height=\"1280\" class=\"size-full wp-image-127250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-900x1200.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-240x320.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-375x500.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-520x693.jpeg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Gemini at the new Beehive. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Menu-REV-0408185b25d5b15d5b15d5b25d5b45d-1.pdf\">cocktail menu\u003c/a>, you’re going to enjoy balanced yet playful cocktails from lead bartender Emilio Salehi and Carlos Yturria that come in some charming vintage glassware, with some pretty spiffy garnish too. Something retro (and pretty wrong) like Tang gets an amazing update with the Gemini, made into a Tang-based slushy spiked with vodka and manzanilla sherry, and it’s what you’re going to want on the next heat wave. The Fickle Fox is a wonderful nightcap—with the right amount of aperitif that becomes digestif with cognac, Cappelletti, Gran Classico bitter, and Cocchi di Torino. There are also highballs, beer, cider, and wines by the glass.\u003c/p>\n\u003cfigure id=\"attachment_127251\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d.jpg\" alt=\"The Beehive Bikini Drifter\" width=\"667\" height=\"1000\" class=\"size-full wp-image-127251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d.jpg 667w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-520x780.jpg 520w\" sizes=\"(max-width: 667px) 100vw, 667px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beehive Bikini Drifter \u003ccite>(Andrew Calisterio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127260\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d.jpeg\" alt=\"The Beehive Hound Dog Cocktail\" width=\"960\" height=\"973\" class=\"size-full wp-image-127260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-160x162.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-800x811.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-768x778.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-240x243.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-375x380.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-520x527.jpeg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-32x32.jpeg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-50x50.jpeg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-64x64.jpeg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-96x96.jpeg 96w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beehive Hound Dog Cocktail \u003ccite>(Andrew Calisterio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The team (which includes executive chef Byron Gee, formerly at The Rotunda at Neiman Marcus) definitely had fun with the \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Menu-REV-0408185b25d5b15d5b15d5b25d5b45d-1.pdf\">food menu\u003c/a>, making it into a 1960s cocktail party, from deviled eggs and rock shrimp–stuffed egg foo young fritters to Mission shrimp cocktail (gotta honor the neighborhood) and Swedish meatballs. A main highlight is the fondue section, with your choice of aged cheddar; piquillo pepper and mezcal; or kaltbach cave-aged cheese and saison; all served with potatoes, broccoli, and bread ($24 for small and $40 for large; add crudité vegetables, beef filet, or sausage too). Pineapple upside down cake for dessert, fun. Don Draper would approve of the well-designed menu, complete with vintage ads.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bar is now open Mon–Wed 5pm–12am, Thu 5pm–2am, Fri–Sat 3pm–2am, Sun 2pm–10pm (food served until one hour prior to close). Follow @\u003ca href=\"https://www.instagram.com/thebeehivesf/\">thebeehivesf\u003c/a> for more. \u003c/p>\n\u003ch2>Café de la Presse\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Caf%C3%A9+de+la+Presse/@37.790459,-122.407546,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808966ffd66b:0xcc399548b2393ed1!8m2!3d37.790459!4d-122.405352\">352 Grant Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new.jpg\" alt=\"Café de la Presse dining area\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-127253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-1200x803.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café de la Presse dining area \u003ccite>(Courtesy Café de la Presse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown French bistro standby \u003ca href=\"http://www.cafedelapresse.com/\">Café de la Presse\u003c/a> (from chef-owner Laurent Manrique) has started beefing up the \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Cafe-de-la-Presse-appetizers-spring-2018.pdf\">dinner menu\u003c/a> with a varied selection of classic steak cuts using meat from Dogpatch’s Olivier’s Butchery, an old-fashioned and beloved local French \u003cem>boucherie\u003c/em>. You can now order New York, ribeye, bavette, filet mignon, and côte de bœuf cuts, plus a Black Angus burger—the steaks are aged a minimum of 21 days, and Olivier’s sources from sustainably minded ranches, and hand-cuts to order. The next time you’re craving steak frites for dinner, you know where to go. \u003c/p>\n\u003ch2>Katia’s\u003c/h2>\n\u003cp> \u003ca href=\"https://www.google.com/maps/place/Katia's+Russian+Tea+Room/@37.7771683,-122.4650056,17z/data=!3m1!4b1!4m5!3m4!1s0x808587474490a8d7:0x69922bf5f30e3da2!8m2!3d37.7771683!4d-122.4628116\">600 5\u003csup>th\u003c/sup> Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127244\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/katias.jpg\">\u003cimg class=\"size-full wp-image-127244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/katias.jpg\" alt=\"A sampler of Katia’s classics: borscht, pelmeni, and her housemade pie.\" width=\"960\" height=\"240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-160x40.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-800x200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-768x192.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-240x60.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-375x94.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-520x130.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampler of Katia’s classics: borscht, pelmeni, and her housemade pie. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some unfortunate news about a longtime and treasured SF restaurant: \u003ca href=\"https://www.katias.com/\">Katia’s\u003c/a>, the Russian tea room in the Inner Richmond, is going to be closing on May 1, after being with us since June 21, 1994. Katia’s has been a special part of San Francisco’s Russian community, a gathering place for regular guests who would come in for a fix of owner Katia Troosh’s pelmeni, vareniki, blini, and Russian Easter bread.\u003c/p>\n\u003cp>But not all is lost: her daughter, Helen Simmons, wants to take over the location and make it into a café. Details are a little slim at the moment, but Katia says she will be hovering about and helping, and hopes to host some pop-up dinners there for those who miss dining at Katia’s. She also mentioned she’s going to be doing some catering, making her pelmeni and piroshki. The restaurant’s last service is Sunday, April 29, and starting May 1 will be closed for a refresh. Stand by for more on the second generation’s café.\u003c/p>\n\u003ch2>Taste of Potrero\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/The+Midway/@37.749454,-122.3882,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7fa422ff76d1:0x2130d37e05bc1ca0!8m2!3d37.749454!4d-122.386006\">900 Marin St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127248\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/TastePotrero2017_026.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/TastePotrero2017_026.jpeg\" alt=\"A punchy shot from a past Taste of Potrero. \" width=\"1280\" height=\"853\" class=\"size-full wp-image-127248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-1180x786.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-520x347.jpeg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A punchy shot from a past Taste of Potrero. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the city’s better annual food events is coming up: \u003ca href=\"https://tasteofpotrero.com/\">Taste of Potrero\u003c/a>, now in its eighth year, will be held on Thursday, May 3. The event is a major fundraiser for Daniel Webster Elementary School: ticket sales make up over 75 percent of the Daniel Webster Elementary PTA’s budget and help fund arts enrichment programs, classroom supplies, computer instruction, and more. The \u003ca href=\"https://tasteofpotrero.com/restaurants-bars/\">lineup\u003c/a> of over 50 top restaurants and bars includes Nopa, Trick Dog, Rooh, 4505 Burgers & BBQ, Piccino, and Aina. Cocktails, craft beer, and quality wines will also be flowing. The event runs 7pm–10pm. Ticket are $150 for general admission and $250 for VIP. Special shout-out to NonPlusUltra, who are donating The Midway in Dogpatch as this year’s venue. \u003c/p>\n\u003ch2>Cento Osteria\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/CENTO+OSTERIA/@37.784742,-122.3906413,17z/data=!3m1!4b1!4m5!3m4!1s0x80858077124d4015:0x38e0f45f5bde6793!8m2!3d37.784742!4d-122.3884473\">100 Brannan St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127277\" class=\"wp-caption aligncenter\" style=\"max-width: 1008px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/DESCO_flatbread.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/DESCO_flatbread.jpg\" alt=\"Pizzas will be coming out of Cento Osteria’s wood-fired oven all night. \" width=\"1008\" height=\"673\" class=\"size-full wp-image-127277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread.jpg 1008w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-520x347.jpg 520w\" sizes=\"(max-width: 1008px) 100vw, 1008px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizzas will be coming out of Cento Osteria’s wood-fired oven all night. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Since I’m going to be writing this weekly column for Bay Area Bites, it would be great to meet you in person! And look at that, I’m hosting a tablehopper pre-opening party on Thursday, May 3 for Donato Scotti’s \u003ca href=\"https://www.centoosteria.com/\">Cento Osteria\u003c/a>, opening in May on the Embarcadero in the former Caputo. Come by for apericena, which will be an abundant spread of party bites, from wood-fired pizzas, to stuffed pasta, roasted suckling pig, antipasti, vegetable sides, and your ticket includes three drink tickets, which you can use on Aperol Spritzes or Negronis (or one of my favorites, a Sbagliato), and an array of wines will be available too. 6pm–9pm. \u003ca href=\"https://squareup.com/store/tableshopper\">Tickets\u003c/a> are $50, and our charity partner for the evening is \u003ca href=\"http://familyhouseinc.org/\">Family House\u003c/a>. Hope to see you! \u003c/p>\n\n",
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"excerpt": "Visit The Beehive for a blast of 60s cocktails and style, plus meaty options, and fun SF food events.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanks for reading my first column for Bay Area Bites! I’m so thrilled to write for KQED on a weekly basis. I have been writing the tablehopper column since 2006, covering the SF Bay Area dining and bar scene, in addition to hosting events and special dinners, and doing a great deal of freelance writing (you can read more about my food writing background on \u003ca href=\"http://www.tablehopper.com/who/\">tablehopper\u003c/a>). Food and beverage lovers will want to subscribe at \u003ca href=\"http://www.tablehopper.com/\">tablehopper.com\u003c/a>, and the @tablehopper social media accounts feature the latest openings and where to eat! See you back here for more Table Talk on Mondays.\u003c/p>\n\u003ch2>The Beehive\u003c/h2>\n\u003cp> \u003ca href=\"https://www.google.com/maps/place/The+Beehive/@37.7594044,-122.4238791,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3da9be2791:0x5f5396b84ee4d5c0!8m2!3d37.7594044!4d-122.4216851\">842 Valencia St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127255\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3973.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3973.jpeg\" alt=\"The low-slung back lounge at the new Beehive\" width=\"1280\" height=\"960\" class=\"size-full wp-image-127255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-1200x900.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-960x720.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-240x180.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-375x281.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-520x390.jpeg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The low-slung back lounge at the new Beehive \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Been missing \u003cem>Mad Men\u003c/em>? The swanky sets? Well, no skinny tie is needed to soak up some 60s vibes at the soon-to-open Mission bar, \u003ca href=\"http://www.thebeehivesf.com/\">The Beehive\u003c/a>. This mid-century salute of a bar is opening in the former Range, with original chef-owner Phil West partnering with Arnold Eric Wong and Steve Werney on the project. Pull on up to the front bar’s 13 seats, and there’s room for another 10 at a ledge. Walk past the retro mirrored wall—and a little curtained niche, the Honeycomb Hideout (with room for four)—into the far back, and the former dining room is now a loungey and low-slung space, with its own bar and room for 50 (meet your next private party dream pad). There are some quality touches, like a custom walnut ceiling and the chic cocktail tables, plus a Caesarstone quartz bar with a red leather bumper.\u003c/p>\n\u003cfigure id=\"attachment_127262\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d.jpg\" alt=\"The Beehive lead bartender Emilio Salehi\" width=\"693\" height=\"1000\" class=\"size-full wp-image-127262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d.jpg 693w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-160x231.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-240x346.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-375x541.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-520x750.jpg 520w\" sizes=\"(max-width: 693px) 100vw, 693px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beehive lead bartender Emilio Salehi \u003ccite>(Andrew Calisterio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127250\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3952.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3952.jpeg\" alt=\"The Gemini at the new Beehive.\" width=\"960\" height=\"1280\" class=\"size-full wp-image-127250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-900x1200.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-240x320.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-375x500.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-520x693.jpeg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Gemini at the new Beehive. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Menu-REV-0408185b25d5b15d5b15d5b25d5b45d-1.pdf\">cocktail menu\u003c/a>, you’re going to enjoy balanced yet playful cocktails from lead bartender Emilio Salehi and Carlos Yturria that come in some charming vintage glassware, with some pretty spiffy garnish too. Something retro (and pretty wrong) like Tang gets an amazing update with the Gemini, made into a Tang-based slushy spiked with vodka and manzanilla sherry, and it’s what you’re going to want on the next heat wave. The Fickle Fox is a wonderful nightcap—with the right amount of aperitif that becomes digestif with cognac, Cappelletti, Gran Classico bitter, and Cocchi di Torino. There are also highballs, beer, cider, and wines by the glass.\u003c/p>\n\u003cfigure id=\"attachment_127251\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d.jpg\" alt=\"The Beehive Bikini Drifter\" width=\"667\" height=\"1000\" class=\"size-full wp-image-127251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d.jpg 667w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-520x780.jpg 520w\" sizes=\"(max-width: 667px) 100vw, 667px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beehive Bikini Drifter \u003ccite>(Andrew Calisterio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127260\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d.jpeg\" alt=\"The Beehive Hound Dog Cocktail\" width=\"960\" height=\"973\" class=\"size-full wp-image-127260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-160x162.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-800x811.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-768x778.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-240x243.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-375x380.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-520x527.jpeg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-32x32.jpeg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-50x50.jpeg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-64x64.jpeg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-96x96.jpeg 96w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beehive Hound Dog Cocktail \u003ccite>(Andrew Calisterio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The team (which includes executive chef Byron Gee, formerly at The Rotunda at Neiman Marcus) definitely had fun with the \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Menu-REV-0408185b25d5b15d5b15d5b25d5b45d-1.pdf\">food menu\u003c/a>, making it into a 1960s cocktail party, from deviled eggs and rock shrimp–stuffed egg foo young fritters to Mission shrimp cocktail (gotta honor the neighborhood) and Swedish meatballs. A main highlight is the fondue section, with your choice of aged cheddar; piquillo pepper and mezcal; or kaltbach cave-aged cheese and saison; all served with potatoes, broccoli, and bread ($24 for small and $40 for large; add crudité vegetables, beef filet, or sausage too). Pineapple upside down cake for dessert, fun. Don Draper would approve of the well-designed menu, complete with vintage ads.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bar is now open Mon–Wed 5pm–12am, Thu 5pm–2am, Fri–Sat 3pm–2am, Sun 2pm–10pm (food served until one hour prior to close). Follow @\u003ca href=\"https://www.instagram.com/thebeehivesf/\">thebeehivesf\u003c/a> for more. \u003c/p>\n\u003ch2>Café de la Presse\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Caf%C3%A9+de+la+Presse/@37.790459,-122.407546,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808966ffd66b:0xcc399548b2393ed1!8m2!3d37.790459!4d-122.405352\">352 Grant Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new.jpg\" alt=\"Café de la Presse dining area\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-127253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-1200x803.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café de la Presse dining area \u003ccite>(Courtesy Café de la Presse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown French bistro standby \u003ca href=\"http://www.cafedelapresse.com/\">Café de la Presse\u003c/a> (from chef-owner Laurent Manrique) has started beefing up the \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Cafe-de-la-Presse-appetizers-spring-2018.pdf\">dinner menu\u003c/a> with a varied selection of classic steak cuts using meat from Dogpatch’s Olivier’s Butchery, an old-fashioned and beloved local French \u003cem>boucherie\u003c/em>. You can now order New York, ribeye, bavette, filet mignon, and côte de bœuf cuts, plus a Black Angus burger—the steaks are aged a minimum of 21 days, and Olivier’s sources from sustainably minded ranches, and hand-cuts to order. The next time you’re craving steak frites for dinner, you know where to go. \u003c/p>\n\u003ch2>Katia’s\u003c/h2>\n\u003cp> \u003ca href=\"https://www.google.com/maps/place/Katia's+Russian+Tea+Room/@37.7771683,-122.4650056,17z/data=!3m1!4b1!4m5!3m4!1s0x808587474490a8d7:0x69922bf5f30e3da2!8m2!3d37.7771683!4d-122.4628116\">600 5\u003csup>th\u003c/sup> Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127244\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/katias.jpg\">\u003cimg class=\"size-full wp-image-127244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/katias.jpg\" alt=\"A sampler of Katia’s classics: borscht, pelmeni, and her housemade pie.\" width=\"960\" height=\"240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-160x40.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-800x200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-768x192.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-240x60.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-375x94.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-520x130.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampler of Katia’s classics: borscht, pelmeni, and her housemade pie. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some unfortunate news about a longtime and treasured SF restaurant: \u003ca href=\"https://www.katias.com/\">Katia’s\u003c/a>, the Russian tea room in the Inner Richmond, is going to be closing on May 1, after being with us since June 21, 1994. Katia’s has been a special part of San Francisco’s Russian community, a gathering place for regular guests who would come in for a fix of owner Katia Troosh’s pelmeni, vareniki, blini, and Russian Easter bread.\u003c/p>\n\u003cp>But not all is lost: her daughter, Helen Simmons, wants to take over the location and make it into a café. Details are a little slim at the moment, but Katia says she will be hovering about and helping, and hopes to host some pop-up dinners there for those who miss dining at Katia’s. She also mentioned she’s going to be doing some catering, making her pelmeni and piroshki. The restaurant’s last service is Sunday, April 29, and starting May 1 will be closed for a refresh. Stand by for more on the second generation’s café.\u003c/p>\n\u003ch2>Taste of Potrero\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/The+Midway/@37.749454,-122.3882,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7fa422ff76d1:0x2130d37e05bc1ca0!8m2!3d37.749454!4d-122.386006\">900 Marin St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127248\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/TastePotrero2017_026.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/TastePotrero2017_026.jpeg\" alt=\"A punchy shot from a past Taste of Potrero. \" width=\"1280\" height=\"853\" class=\"size-full wp-image-127248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-1180x786.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-520x347.jpeg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A punchy shot from a past Taste of Potrero. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the city’s better annual food events is coming up: \u003ca href=\"https://tasteofpotrero.com/\">Taste of Potrero\u003c/a>, now in its eighth year, will be held on Thursday, May 3. The event is a major fundraiser for Daniel Webster Elementary School: ticket sales make up over 75 percent of the Daniel Webster Elementary PTA’s budget and help fund arts enrichment programs, classroom supplies, computer instruction, and more. The \u003ca href=\"https://tasteofpotrero.com/restaurants-bars/\">lineup\u003c/a> of over 50 top restaurants and bars includes Nopa, Trick Dog, Rooh, 4505 Burgers & BBQ, Piccino, and Aina. Cocktails, craft beer, and quality wines will also be flowing. The event runs 7pm–10pm. Ticket are $150 for general admission and $250 for VIP. Special shout-out to NonPlusUltra, who are donating The Midway in Dogpatch as this year’s venue. \u003c/p>\n\u003ch2>Cento Osteria\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/CENTO+OSTERIA/@37.784742,-122.3906413,17z/data=!3m1!4b1!4m5!3m4!1s0x80858077124d4015:0x38e0f45f5bde6793!8m2!3d37.784742!4d-122.3884473\">100 Brannan St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127277\" class=\"wp-caption aligncenter\" style=\"max-width: 1008px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/DESCO_flatbread.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/DESCO_flatbread.jpg\" alt=\"Pizzas will be coming out of Cento Osteria’s wood-fired oven all night. \" width=\"1008\" height=\"673\" class=\"size-full wp-image-127277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread.jpg 1008w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-520x347.jpg 520w\" sizes=\"(max-width: 1008px) 100vw, 1008px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizzas will be coming out of Cento Osteria’s wood-fired oven all night. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since I’m going to be writing this weekly column for Bay Area Bites, it would be great to meet you in person! And look at that, I’m hosting a tablehopper pre-opening party on Thursday, May 3 for Donato Scotti’s \u003ca href=\"https://www.centoosteria.com/\">Cento Osteria\u003c/a>, opening in May on the Embarcadero in the former Caputo. Come by for apericena, which will be an abundant spread of party bites, from wood-fired pizzas, to stuffed pasta, roasted suckling pig, antipasti, vegetable sides, and your ticket includes three drink tickets, which you can use on Aperol Spritzes or Negronis (or one of my favorites, a Sbagliato), and an array of wines will be available too. 6pm–9pm. \u003ca href=\"https://squareup.com/store/tableshopper\">Tickets\u003c/a> are $50, and our charity partner for the evening is \u003ca href=\"http://familyhouseinc.org/\">Family House\u003c/a>. Hope to see you! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can La Cocina's Food-Focused Conference Help Grow Equitable Communities?",
"title": "Can La Cocina's Food-Focused Conference Help Grow Equitable Communities?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>How can a food-focused conference help grow more inclusive and equitable communities? That's the question that \u003ca href=\"https://www.lacocinasf.org/\">La Cocina’s\u003c/a> 7\u003csup>th\u003c/sup> annual \u003ca href=\"https://www.lacocinaconference.org/\">conference\u003c/a> (April 16-18) aimed to answer. But while people from around the country gathered for some serious strategizing, there was still space to let off a little steam.\u003c/p>\n\u003cp>In one session, writer Nik Sharma, of \u003ca href=\"http://www.abrowntable.com/\">a brown table\u003c/a>, declared that, instead of employing “the language of amazement,” Instagrammers need to find a different way to frame the foods that are new to them. His examples: “OMG, I AM SO INTO TURMERIC!” or “Have you heard: saffron cures cancer!!!” His advice: “Stop exoticizing cultures, and just calm down.”\u003c/p>\n\u003cp>During three days of activities, food entrepreneurs, academics, writers, activists, and city planners were invited to share ideas and network on creating more equitable economic opportunity for everyone. Tuesday was devoted to lively panel discussions where individuals and members of organizations leveraged their experience to “imagine what cities and communities could look like with more women and people of color leading the way.”\u003c/p>\n\u003cp>Opening speaker, Reem Assil of \u003ca href=\"http://reemscalifornia.com/\">Reem’s\u003c/a>, a Palestinian Bakery in Oakland, asserted that making food is cultural work and challenged attendees to “create a space where marginalized communities can express themselves.”\u003c/p>\n\u003cfigure id=\"attachment_127169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg\" alt=\"Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The panel\u003cstrong> Asserting Power: Black Leaders in Food \u003c/strong>was hosted by Shakirah Simley of \u003ca href=\"https://nourishresist.org/\">Nourish/Resist\u003c/a>. She described food as intersectional since it involves social justice, housing, economics and transportation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Panelists agreed that resilient African American and Caribbean women have been the backbone of the Black family preserving history, seeds, farming techniques and heritage recipes passed down through slavery.\u003c/p>\n\u003cp>Tiffany Carter, who makes Creole Food at \u003ca href=\"https://hoodline.com/2017/05/boug-creole-deli-brings-new-orleans-flavor-to-3rd-street\">Boug Creole Deli in Bayview\u003c/a>, said, “Black women were the original chefs of America. And now they are the fastest growing group of entrepreneurs.” After cooking in her uncle’s church, Carter attended Le Cordon Bleu Culinary School (where she fell in love with French food). Someday she also wants to open a French restaurant, but for now, she says, “I want to represent my ‘hood and they want to eat our food.”\u003c/p>\n\u003cp>Shani Jones’ \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Being-black-in-San-Francisco-means-finding-peace-12281991.php\">Peaches Patties\u003c/a> honors her mother’s Jamaican roots. Since in her experience, most people in the Bay Area are not familiar with Jamaican food, Jones sees this business also as an opportunity to educate. “Racism is in the veins of this country,” she said. “We need to change the laws. A company hires one Black person and boasts that now they are diverse.” Jones countered, “No, you are not!”\u003c/p>\n\u003cp>Writer, Tunde Wey cooks Nigerian food from his homeland. He described a project he did in a New Orleans food hall where he made and served one dish a day for $12, but asked that white customers pay $30, which represents the difference in income between Black and white Americans. He returned the net profit from this project to the Black community.\u003c/p>\n\u003cfigure id=\"attachment_127170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg\" alt=\" Shakirah Simley and Tunde Wey\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley and Tunde Wey \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Panelists in almost every session had some strong words regarding their Representation in Food Media\u003c/strong>\u003c/p>\n\u003cp>When asked what bothered them or “burned their eyelids” on sites like Instagram, professional photographer \u003ca href=\"http://www.celestenoche.com/\">Celeste Noche\u003c/a>, called out content that is “specific to the white gaze,” such as a post asking, “Would you eat a cricket? Choose: Hell No! or Hell Yes!” She asked editors to consider, “Whose voice is missing from the table?” If you are going to write about Filipino food, you really need to talk to some Filipinos.” She urged readers, “if you read something you appreciate or agree with, let the writers know you support them and write to their editors too. If you disagree, question their sources.”\u003c/p>\n\u003cp>Soleil Ho, of the \u003ca href=\"http://www.racistsandwich.com/\">podcast Racist Sandwich\u003c/a>, put it plainly: “Food media is targeted to gentrifiers. It’s a form of entertainment, a leisure time pursuit, since most readers don’t actually have to struggle with food insecurity.” She concluded, “We need to bring in new voices and it’s cool to use food to talk about bigger things, like colonialism, imperialism and cultural appropriation.”\u003c/p>\n\u003cfigure id=\"attachment_127166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg\" alt=\"Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Preeti Mistry, author of \u003ca href=\"http://www.juhubeachclub.com/cookbook\">Juhu Beach Club Cookbook\u003c/a>, and co-owner with her wife, Ann Nadeau, of \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a> expressed her frustration with the media. Mistry’s family is from India, but she grew up in the U.S. “As the youngest of three girls, everyone wants the story to be about how I learned to cook at my mother’s knee,\" she said. \"While in fact, I had zero interest in cooking, saw it as another chore, like cleaning the bathroom.” Mistry is also very upfront that her restaurants are “a wife and wife enterprise.” “While the media seems to love playing up husband and wife teams,” she said, “my wife is usually left totally out of the equation.”\u003c/p>\n\u003cfigure id=\"attachment_127171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127171\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg\" alt=\"Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees from around the country came looking for more than just food for thought. They sought solutions and like-minded souls, networking opportunities and concrete ways to change the system.\u003c/p>\n\u003cfigure id=\"attachment_127172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg\" alt=\"Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Yee is a recruiter for chefs and managers. She encounters economic issues everyday, particularly in trying to hire people to work in San Francisco when they can't afford to live in the city due to the lack of affordable housing.\u003c/p>\n\u003cp>June Tong is starting a new website called \u003ca href=\"http://www.spillthedish.com/\">Spill the Dish\u003c/a>, where restaurant and hotel workers in lower paid positions can share their stories of the behind the scenes behavior, (like \u003ca href=\"https://www.glassdoor.com/index.htm\">Glass Door\u003c/a> but solely focused on food service jobs).\u003c/p>\n\u003cp>April Word, who cooked at Chez Panisse for five years, now works in high-tech. As Executive Chef at \u003ca href=\"https://www.thumbtack.com/k/private-chefs/near-me/\">Thumbtack\u003c/a>, she oversees daily meals for 300 employees. Besides making environmentally conscious choices, she wants to foster social justice in the kitchen and the community.\u003c/p>\n\u003cp>Dr. Peter Roberts, professor in the business school at Emory University, brought a group of attendees from Atlanta, Georgia. He believes that a university’s business school should not solely focus on teaching its students how to make money, but should be a hub for solving hard problems, such as micro-business acceleration.\u003c/p>\n\u003cfigure id=\"attachment_127173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127173\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg\" alt=\"Attendees engaged in impassioned discussions throughout the day\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Attendees engaged in impassioned discussions throughout the day \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other sessions focused directly on economic realities, such as affordable housing, partnerships between developers and food business owners and banks that lend money to immigrant-run food businesses and socially responsible causes.\u003c/p>\n\u003cp>As for conclusions: the panel on food media suggested ways to create a more responsive media: divest, infiltrate and make new. Hire staff writers and editors of color, but don’t just throw them in “the snake pit,” support them. Bring people together, instead of segregating them.\u003c/p>\n\u003cp>At the close of the panel on women, called “The Future is Female and It’s Delicious,” the panel’s consensus: the future doesn’t have to \u003cem>only\u003c/em> be female, but it needs to be inclusive, equitable and diverse.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>At the end of the panel on Black Leaders in Food, Shakirah Simley quoted Shirley Chisholm, the first black woman elected to the U.S. House of Representatives, who said, “If they don’t give you a seat at the table, bring a folding chair.” Simley added, “For Black women, it can’t stop there anymore. Fuck the folding chair! I should be at the head of the table.”\u003c/p>\n\n",
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"excerpt": "Can food be the key to unlocking more equitable communities? La Cocina's 7th annual conference brought leaders from around the country to strategize.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How can a food-focused conference help grow more inclusive and equitable communities? That's the question that \u003ca href=\"https://www.lacocinasf.org/\">La Cocina’s\u003c/a> 7\u003csup>th\u003c/sup> annual \u003ca href=\"https://www.lacocinaconference.org/\">conference\u003c/a> (April 16-18) aimed to answer. But while people from around the country gathered for some serious strategizing, there was still space to let off a little steam.\u003c/p>\n\u003cp>In one session, writer Nik Sharma, of \u003ca href=\"http://www.abrowntable.com/\">a brown table\u003c/a>, declared that, instead of employing “the language of amazement,” Instagrammers need to find a different way to frame the foods that are new to them. His examples: “OMG, I AM SO INTO TURMERIC!” or “Have you heard: saffron cures cancer!!!” His advice: “Stop exoticizing cultures, and just calm down.”\u003c/p>\n\u003cp>During three days of activities, food entrepreneurs, academics, writers, activists, and city planners were invited to share ideas and network on creating more equitable economic opportunity for everyone. Tuesday was devoted to lively panel discussions where individuals and members of organizations leveraged their experience to “imagine what cities and communities could look like with more women and people of color leading the way.”\u003c/p>\n\u003cp>Opening speaker, Reem Assil of \u003ca href=\"http://reemscalifornia.com/\">Reem’s\u003c/a>, a Palestinian Bakery in Oakland, asserted that making food is cultural work and challenged attendees to “create a space where marginalized communities can express themselves.”\u003c/p>\n\u003cfigure id=\"attachment_127169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg\" alt=\"Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The panel\u003cstrong> Asserting Power: Black Leaders in Food \u003c/strong>was hosted by Shakirah Simley of \u003ca href=\"https://nourishresist.org/\">Nourish/Resist\u003c/a>. She described food as intersectional since it involves social justice, housing, economics and transportation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Panelists agreed that resilient African American and Caribbean women have been the backbone of the Black family preserving history, seeds, farming techniques and heritage recipes passed down through slavery.\u003c/p>\n\u003cp>Tiffany Carter, who makes Creole Food at \u003ca href=\"https://hoodline.com/2017/05/boug-creole-deli-brings-new-orleans-flavor-to-3rd-street\">Boug Creole Deli in Bayview\u003c/a>, said, “Black women were the original chefs of America. And now they are the fastest growing group of entrepreneurs.” After cooking in her uncle’s church, Carter attended Le Cordon Bleu Culinary School (where she fell in love with French food). Someday she also wants to open a French restaurant, but for now, she says, “I want to represent my ‘hood and they want to eat our food.”\u003c/p>\n\u003cp>Shani Jones’ \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Being-black-in-San-Francisco-means-finding-peace-12281991.php\">Peaches Patties\u003c/a> honors her mother’s Jamaican roots. Since in her experience, most people in the Bay Area are not familiar with Jamaican food, Jones sees this business also as an opportunity to educate. “Racism is in the veins of this country,” she said. “We need to change the laws. A company hires one Black person and boasts that now they are diverse.” Jones countered, “No, you are not!”\u003c/p>\n\u003cp>Writer, Tunde Wey cooks Nigerian food from his homeland. He described a project he did in a New Orleans food hall where he made and served one dish a day for $12, but asked that white customers pay $30, which represents the difference in income between Black and white Americans. He returned the net profit from this project to the Black community.\u003c/p>\n\u003cfigure id=\"attachment_127170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg\" alt=\" Shakirah Simley and Tunde Wey\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley and Tunde Wey \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Panelists in almost every session had some strong words regarding their Representation in Food Media\u003c/strong>\u003c/p>\n\u003cp>When asked what bothered them or “burned their eyelids” on sites like Instagram, professional photographer \u003ca href=\"http://www.celestenoche.com/\">Celeste Noche\u003c/a>, called out content that is “specific to the white gaze,” such as a post asking, “Would you eat a cricket? Choose: Hell No! or Hell Yes!” She asked editors to consider, “Whose voice is missing from the table?” If you are going to write about Filipino food, you really need to talk to some Filipinos.” She urged readers, “if you read something you appreciate or agree with, let the writers know you support them and write to their editors too. If you disagree, question their sources.”\u003c/p>\n\u003cp>Soleil Ho, of the \u003ca href=\"http://www.racistsandwich.com/\">podcast Racist Sandwich\u003c/a>, put it plainly: “Food media is targeted to gentrifiers. It’s a form of entertainment, a leisure time pursuit, since most readers don’t actually have to struggle with food insecurity.” She concluded, “We need to bring in new voices and it’s cool to use food to talk about bigger things, like colonialism, imperialism and cultural appropriation.”\u003c/p>\n\u003cfigure id=\"attachment_127166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg\" alt=\"Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Preeti Mistry, author of \u003ca href=\"http://www.juhubeachclub.com/cookbook\">Juhu Beach Club Cookbook\u003c/a>, and co-owner with her wife, Ann Nadeau, of \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a> expressed her frustration with the media. Mistry’s family is from India, but she grew up in the U.S. “As the youngest of three girls, everyone wants the story to be about how I learned to cook at my mother’s knee,\" she said. \"While in fact, I had zero interest in cooking, saw it as another chore, like cleaning the bathroom.” Mistry is also very upfront that her restaurants are “a wife and wife enterprise.” “While the media seems to love playing up husband and wife teams,” she said, “my wife is usually left totally out of the equation.”\u003c/p>\n\u003cfigure id=\"attachment_127171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127171\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg\" alt=\"Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees from around the country came looking for more than just food for thought. They sought solutions and like-minded souls, networking opportunities and concrete ways to change the system.\u003c/p>\n\u003cfigure id=\"attachment_127172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg\" alt=\"Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Yee is a recruiter for chefs and managers. She encounters economic issues everyday, particularly in trying to hire people to work in San Francisco when they can't afford to live in the city due to the lack of affordable housing.\u003c/p>\n\u003cp>June Tong is starting a new website called \u003ca href=\"http://www.spillthedish.com/\">Spill the Dish\u003c/a>, where restaurant and hotel workers in lower paid positions can share their stories of the behind the scenes behavior, (like \u003ca href=\"https://www.glassdoor.com/index.htm\">Glass Door\u003c/a> but solely focused on food service jobs).\u003c/p>\n\u003cp>April Word, who cooked at Chez Panisse for five years, now works in high-tech. As Executive Chef at \u003ca href=\"https://www.thumbtack.com/k/private-chefs/near-me/\">Thumbtack\u003c/a>, she oversees daily meals for 300 employees. Besides making environmentally conscious choices, she wants to foster social justice in the kitchen and the community.\u003c/p>\n\u003cp>Dr. Peter Roberts, professor in the business school at Emory University, brought a group of attendees from Atlanta, Georgia. He believes that a university’s business school should not solely focus on teaching its students how to make money, but should be a hub for solving hard problems, such as micro-business acceleration.\u003c/p>\n\u003cfigure id=\"attachment_127173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127173\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg\" alt=\"Attendees engaged in impassioned discussions throughout the day\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Attendees engaged in impassioned discussions throughout the day \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other sessions focused directly on economic realities, such as affordable housing, partnerships between developers and food business owners and banks that lend money to immigrant-run food businesses and socially responsible causes.\u003c/p>\n\u003cp>As for conclusions: the panel on food media suggested ways to create a more responsive media: divest, infiltrate and make new. Hire staff writers and editors of color, but don’t just throw them in “the snake pit,” support them. Bring people together, instead of segregating them.\u003c/p>\n\u003cp>At the close of the panel on women, called “The Future is Female and It’s Delicious,” the panel’s consensus: the future doesn’t have to \u003cem>only\u003c/em> be female, but it needs to be inclusive, equitable and diverse.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of the panel on Black Leaders in Food, Shakirah Simley quoted Shirley Chisholm, the first black woman elected to the U.S. House of Representatives, who said, “If they don’t give you a seat at the table, bring a folding chair.” Simley added, “For Black women, it can’t stop there anymore. Fuck the folding chair! I should be at the head of the table.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "It’s Pliny Time! 10 Things You Need to Know About Russian River’s Most Famous Brew",
"title": "It’s Pliny Time! 10 Things You Need to Know About Russian River’s Most Famous Brew",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s either the best of times or the worst of times, but either way, it is time. Pliny the Younger, Russian River Brewing Co.’s super-hoppy triple India pale ale, is \u003cem>almost\u003c/em> here. Its 14th-annual release is expected to bring thousands of self-proclaimed beer geeks — and their money — to downtown Santa Rosa beginning Friday, Feb. 2. To get you primed for Pliny time, we’ve answered some of the most common questions about the coveted brew. Here's everything you need to know about what Beer Advocate has anointed the world’s top-rated IPA.\u003c/p>\n\u003cfigure id=\"attachment_124591\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg\" alt=\"Victor Arrazabal, foreground, shoots a selfie with Sergio Guadron, left, Hernan Tobar, and Victor Arana, at the Russian River Brewing Company in 2017. The friends travelled from Los Angeles for the annual release of Pliny.\" width=\"1024\" height=\"656\" class=\"size-full wp-image-124591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-1020x653.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-960x615.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-520x333.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor Arrazabal, foreground, shoots a selfie with Sergio Guadron, left, Hernan Tobar, and Victor Arana, at the Russian River Brewing Company in 2017. The friends travelled from Los Angeles for the annual release of Pliny. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What’s the big deal?\u003c/strong> Russian River brewmaster Vinnie Cilurzo first brewed “Younger” in 2005 and, at the time, it was the only beer of it’s kind: the first triple IPA. Traditionally released the first Friday in February, it is only available for two weeks at Russian River’s Santa Rosa taproom, plus a limited number of other locations, mostly in California. Pliny is only available on draft (no bottles, no growlers) and is only served in 10-ounce glasses. Most Pliny pilgrims, especially the first weekend, can expect up to 12-hour waits to get into the taproom. Once inside, guests are allotted three hours at the pub and three \"Youngers.\"\u003c/p>\n\u003cfigure id=\"attachment_124590\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg\" alt=\"Lindsay Waddell compares the taste of Pliny the Younger, left, with Pliny the Elder.\" width=\"1024\" height=\"696\" class=\"size-full wp-image-124590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-520x353.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindsay Waddell compares the taste of Pliny the Younger, left, with Pliny the Elder. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>OK, when can I get my hands on some Pliny? \u003c/strong>It’s all happening starting at 11 a.m. Friday, Feb. 2, and during Russian River’s business hours every day after that for two weeks, ending Feb. 15.\u003c/p>\n\u003cfigure id=\"attachment_124589\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg\" alt=\"Waitress Alison Bellman painted her nails for the release of Pliny the Younger last year.\" width=\"1024\" height=\"718\" class=\"size-full wp-image-124589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-800x561.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-768x539.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-1020x715.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-960x673.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-520x365.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Waitress Alison Bellman painted her nails for the release of Pliny the Younger last year. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>If Pliny is so popular, why not just make more of it? \u003c/strong>According to Russian River Brewing,\u003cstrong> \u003c/strong>Pliny the Younger is a very time consuming and expensive beer to brew: it requires an exceptionally large amount of raw materials – malt and hops in particular – and takes up significant tank space at the brewery. In other words, it's just not worth the money and effort to make more Pliny - especially when the limited supply seems to be working out, just fine.\u003c/p>\n\u003cfigure id=\"attachment_124588\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg\" alt=\"Beer lovers from around the world stood in line for their chance to taste Pliny the Younger at Russian River Brewing Company in 2017. \" width=\"1024\" height=\"741\" class=\"size-full wp-image-124588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-520x376.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer lovers from around the world stood in line for their chance to taste Pliny the Younger at Russian River Brewing Company in 2017. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Is there any way to escape the line? \u003c/strong>This year, for the first time in Pliny history, a lucky few will cut the line. Following October's wildfires, Russian River Brewing launched \u003ca href=\"http://www.sonomamag.com/russian-river-brewing-company-close-to-raising-900000-for-wildfire-victims/\">Sonoma Pride\u003c/a>, which raises funds for fire relief efforts, in part, through $25 donations for a chance to win Pliny line-cutting privileges (raffle tickets are now sold out). 14 happy hop lovers will be allowed to cut the line every day; for the rest of us, there are no cuts. For the best shot at a short wait, the time to come is midweek during the evening. But, believe it or not, a lot of people actually want to experience the line - come rain or shine - because \"that's where the event is,\" says Natalie Cilurzo, who owns the brewpub with her brewmaster husband Vinnie. Standing in lines has rules, though...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>How do I master the line (and not get kicked out)? \u003c/b>No matter how pumped you are about Pliny, waiting in line for hours can be boring, and bored people do silly things. Therefore, there are rules: no smoking, no drinking, no bottle sharing (in line or inside the brewpub), no camping in front of businesses (leave your pop-up tents and easy-ups at home), and come with your entire party - don't cut in front of people who have been waiting for hours because \"your friends saved your spot\" - that's not cool.\u003c/p>\n\u003cfigure id=\"attachment_124587\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg\" alt=\"Russian River Brewing Company owner Natalie Cilurzo offers a test of Pliny the Younger. \" width=\"1024\" height=\"694\" class=\"size-full wp-image-124587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russian River Brewing Company owner Natalie Cilurzo offers a test of Pliny the Younger. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What happens once I get inside?\u003c/strong> For customers who wish to brave the notoriously long lines and typically crummy winter weather, Russian River has imposed a limit of three Youngers and three hours inside the pub, per person. They keep track of this with three-tabbed wristbands — not, disappointingly, with chalk marks like meter maids. (Tabs are removed as Youngers are poured.) The limits, set in place in 2015, meant that the brewpub only ran out of the daily Pliny allocation once in that year — a significant improvement over years past. Inside the taproom, Plinys can be paired with pub fare. Naturally, “Pliny” bites are the most popular pick, but “Drew” bites are also worth a try.\u003c/p>\n\u003cfigure id=\"attachment_124586\" class=\"wp-caption aligncenter\" style=\"max-width: 1014px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg\" alt=\"Beer lovers taste their Pliny the Younger during the 2017 release.\" width=\"1014\" height=\"800\" class=\"size-full wp-image-124586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg 1014w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-800x631.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-768x606.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-960x757.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-375x296.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-520x410.jpg 520w\" sizes=\"(max-width: 1014px) 100vw, 1014px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer lovers taste their Pliny the Younger during the 2017 release. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What does Pliny taste like?\u003c/strong> Pliny the Younger is a rendition of other Russian River favorite Pliny the Elder, except with more hops, malt, and higher alcohol (the beer finishes around 10.25 percent AVB). The hops used in the recipe are Simcoe, Warrior, Chinook, Centennial, Amarillo, CTZ, Comet and Azacca. According to those in the know (and Russian River's website), it is loaded with hop flavors and is surprisingly smooth and dry for the amount of alcohol and malt.\u003c/p>\n\u003cp>\u003cstrong>Who is this Pliny character anyway? And how do I pronounce Pliny? \u003c/strong>Gaius Plinius Caecilius Secundus, a.k.a Pliny the Younger, was a lawyer, author, and magistrate of ancient Rome. Pliny’s uncle, Pliny the Elder (also a Russian River beer), helped raise and educate him, and later adopted him. Pliny Jr and Pliny Sr witnessed the eruption of Vesuvius in 79 AD, which took Pliny the Elder’s life. While most people pronounce the popular beer “ply-knee,” the “\u003ca href=\"https://www.thrillist.com/travel/nation/a-global-pronunciation-guide-to-the-names-of-beers-belgian-german-and-other-beer-pronunciation-thrillist-nation\">correct” Latin pronunciation is actually “plih-nee” – rhyming with “mini.” \u003c/a> Pliny people are apparently not as particular about proper pronunciation as they are about their pints.\u003c/p>\n\u003cp>\u003cstrong>I’m from out of town, where is a good place to stay? And how do I get around after I've had my share of Plinys? \u003c/strong>Russian River Brewing Company has partnered with a number of local hotels that are extending \"Special Younger Rates\" during the two-week release: \u003ca href=\"http://www.flamingoresort.com/\">Flamingo Hotel\u003c/a>, \u003ca href=\"https://www.sandmansantarosa.com/\">Sandman Hotel\u003c/a>, \u003ca href=\"http://courtyard.marriott.com/\">Courtyard by Marriott\u003c/a> and \u003ca class=\"text-link\" href=\"https://theastro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Astro Motel\u003c/a> in Santa Rosa, \u003ca href=\"https://www.oxfordsuitessonoma.com/\">Oxford Suites Sonoma County\u003c/a> in Rohnert Park, \u003ca href=\"http://calderwoodinn.com/\">Calderwood Inn\u003c/a> and \u003ca href=\"http://grapeleafinn.com/\">Grape Leaf Inn\u003c/a> in Healdsburg, and \u003ca href=\"http://hamptoninn3.hilton.com/en/hotels/california/hampton-inn-and-suites-windsor-sonoma-wine-country-STSWIHX/index.html\">Hampton Inn and Suites\u003c/a> in Windsor. Want to explore Sonoma County post Pliny? Uber and Lyft are available in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_124585\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg\" alt=\"A bottle of Pliny the Elder\" width=\"1024\" height=\"682\" class=\"size-full wp-image-124585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of Pliny the Elder \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What if I am pining for Pliny, but am not willing to wait in line for hours? \u003c/strong>No worries. Pliny the Younger’s close relation, Pliny the Elder, is available year-round — bottled or on tap. If you want to sample more Sonoma County brews, we've got a \u003ca href=\"http://www.sonomamag.com/sonoma-county-beer/\">craft beer weekend itinerary\u003c/a> just for you.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"http://www.sonomamag.com/10-things-you-need-to-know-about-russian-river-brewings-pliny-the-younger/#slide-13\" rel=\"noopener\" target=\"_blank\">Sonoma Magazine's website\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Pliny the Younger, Russian River Brewing Co.’s super-hoppy triple India pale ale, will have its 14th release on Feb. 2.",
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"description": "Pliny the Younger, Russian River Brewing Co.’s super-hoppy triple India pale ale, will have its 14th release on Feb. 2.",
"title": "It’s Pliny Time! 10 Things You Need to Know About Russian River’s Most Famous Brew | KQED",
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"headline": "It’s Pliny Time! 10 Things You Need to Know About Russian River’s Most Famous Brew",
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"nprByline": "Christi Warren and Sofia Englund, \u003cstrong>\u003ca href=\"http://www.sonomamag.com/10-things-you-need-to-know-about-russian-river-brewings-pliny-the-younger\">Sonoma Magazine\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s either the best of times or the worst of times, but either way, it is time. Pliny the Younger, Russian River Brewing Co.’s super-hoppy triple India pale ale, is \u003cem>almost\u003c/em> here. Its 14th-annual release is expected to bring thousands of self-proclaimed beer geeks — and their money — to downtown Santa Rosa beginning Friday, Feb. 2. To get you primed for Pliny time, we’ve answered some of the most common questions about the coveted brew. Here's everything you need to know about what Beer Advocate has anointed the world’s top-rated IPA.\u003c/p>\n\u003cfigure id=\"attachment_124591\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg\" alt=\"Victor Arrazabal, foreground, shoots a selfie with Sergio Guadron, left, Hernan Tobar, and Victor Arana, at the Russian River Brewing Company in 2017. The friends travelled from Los Angeles for the annual release of Pliny.\" width=\"1024\" height=\"656\" class=\"size-full wp-image-124591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-1020x653.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-960x615.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-520x333.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor Arrazabal, foreground, shoots a selfie with Sergio Guadron, left, Hernan Tobar, and Victor Arana, at the Russian River Brewing Company in 2017. The friends travelled from Los Angeles for the annual release of Pliny. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What’s the big deal?\u003c/strong> Russian River brewmaster Vinnie Cilurzo first brewed “Younger” in 2005 and, at the time, it was the only beer of it’s kind: the first triple IPA. Traditionally released the first Friday in February, it is only available for two weeks at Russian River’s Santa Rosa taproom, plus a limited number of other locations, mostly in California. Pliny is only available on draft (no bottles, no growlers) and is only served in 10-ounce glasses. Most Pliny pilgrims, especially the first weekend, can expect up to 12-hour waits to get into the taproom. Once inside, guests are allotted three hours at the pub and three \"Youngers.\"\u003c/p>\n\u003cfigure id=\"attachment_124590\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg\" alt=\"Lindsay Waddell compares the taste of Pliny the Younger, left, with Pliny the Elder.\" width=\"1024\" height=\"696\" class=\"size-full wp-image-124590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-520x353.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindsay Waddell compares the taste of Pliny the Younger, left, with Pliny the Elder. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>OK, when can I get my hands on some Pliny? \u003c/strong>It’s all happening starting at 11 a.m. Friday, Feb. 2, and during Russian River’s business hours every day after that for two weeks, ending Feb. 15.\u003c/p>\n\u003cfigure id=\"attachment_124589\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg\" alt=\"Waitress Alison Bellman painted her nails for the release of Pliny the Younger last year.\" width=\"1024\" height=\"718\" class=\"size-full wp-image-124589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-800x561.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-768x539.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-1020x715.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-960x673.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-520x365.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Waitress Alison Bellman painted her nails for the release of Pliny the Younger last year. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>If Pliny is so popular, why not just make more of it? \u003c/strong>According to Russian River Brewing,\u003cstrong> \u003c/strong>Pliny the Younger is a very time consuming and expensive beer to brew: it requires an exceptionally large amount of raw materials – malt and hops in particular – and takes up significant tank space at the brewery. In other words, it's just not worth the money and effort to make more Pliny - especially when the limited supply seems to be working out, just fine.\u003c/p>\n\u003cfigure id=\"attachment_124588\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg\" alt=\"Beer lovers from around the world stood in line for their chance to taste Pliny the Younger at Russian River Brewing Company in 2017. \" width=\"1024\" height=\"741\" class=\"size-full wp-image-124588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-520x376.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer lovers from around the world stood in line for their chance to taste Pliny the Younger at Russian River Brewing Company in 2017. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Is there any way to escape the line? \u003c/strong>This year, for the first time in Pliny history, a lucky few will cut the line. Following October's wildfires, Russian River Brewing launched \u003ca href=\"http://www.sonomamag.com/russian-river-brewing-company-close-to-raising-900000-for-wildfire-victims/\">Sonoma Pride\u003c/a>, which raises funds for fire relief efforts, in part, through $25 donations for a chance to win Pliny line-cutting privileges (raffle tickets are now sold out). 14 happy hop lovers will be allowed to cut the line every day; for the rest of us, there are no cuts. For the best shot at a short wait, the time to come is midweek during the evening. But, believe it or not, a lot of people actually want to experience the line - come rain or shine - because \"that's where the event is,\" says Natalie Cilurzo, who owns the brewpub with her brewmaster husband Vinnie. Standing in lines has rules, though...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>How do I master the line (and not get kicked out)? \u003c/b>No matter how pumped you are about Pliny, waiting in line for hours can be boring, and bored people do silly things. Therefore, there are rules: no smoking, no drinking, no bottle sharing (in line or inside the brewpub), no camping in front of businesses (leave your pop-up tents and easy-ups at home), and come with your entire party - don't cut in front of people who have been waiting for hours because \"your friends saved your spot\" - that's not cool.\u003c/p>\n\u003cfigure id=\"attachment_124587\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg\" alt=\"Russian River Brewing Company owner Natalie Cilurzo offers a test of Pliny the Younger. \" width=\"1024\" height=\"694\" class=\"size-full wp-image-124587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russian River Brewing Company owner Natalie Cilurzo offers a test of Pliny the Younger. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What happens once I get inside?\u003c/strong> For customers who wish to brave the notoriously long lines and typically crummy winter weather, Russian River has imposed a limit of three Youngers and three hours inside the pub, per person. They keep track of this with three-tabbed wristbands — not, disappointingly, with chalk marks like meter maids. (Tabs are removed as Youngers are poured.) The limits, set in place in 2015, meant that the brewpub only ran out of the daily Pliny allocation once in that year — a significant improvement over years past. Inside the taproom, Plinys can be paired with pub fare. Naturally, “Pliny” bites are the most popular pick, but “Drew” bites are also worth a try.\u003c/p>\n\u003cfigure id=\"attachment_124586\" class=\"wp-caption aligncenter\" style=\"max-width: 1014px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg\" alt=\"Beer lovers taste their Pliny the Younger during the 2017 release.\" width=\"1014\" height=\"800\" class=\"size-full wp-image-124586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg 1014w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-800x631.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-768x606.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-960x757.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-375x296.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-520x410.jpg 520w\" sizes=\"(max-width: 1014px) 100vw, 1014px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer lovers taste their Pliny the Younger during the 2017 release. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What does Pliny taste like?\u003c/strong> Pliny the Younger is a rendition of other Russian River favorite Pliny the Elder, except with more hops, malt, and higher alcohol (the beer finishes around 10.25 percent AVB). The hops used in the recipe are Simcoe, Warrior, Chinook, Centennial, Amarillo, CTZ, Comet and Azacca. According to those in the know (and Russian River's website), it is loaded with hop flavors and is surprisingly smooth and dry for the amount of alcohol and malt.\u003c/p>\n\u003cp>\u003cstrong>Who is this Pliny character anyway? And how do I pronounce Pliny? \u003c/strong>Gaius Plinius Caecilius Secundus, a.k.a Pliny the Younger, was a lawyer, author, and magistrate of ancient Rome. Pliny’s uncle, Pliny the Elder (also a Russian River beer), helped raise and educate him, and later adopted him. Pliny Jr and Pliny Sr witnessed the eruption of Vesuvius in 79 AD, which took Pliny the Elder’s life. While most people pronounce the popular beer “ply-knee,” the “\u003ca href=\"https://www.thrillist.com/travel/nation/a-global-pronunciation-guide-to-the-names-of-beers-belgian-german-and-other-beer-pronunciation-thrillist-nation\">correct” Latin pronunciation is actually “plih-nee” – rhyming with “mini.” \u003c/a> Pliny people are apparently not as particular about proper pronunciation as they are about their pints.\u003c/p>\n\u003cp>\u003cstrong>I’m from out of town, where is a good place to stay? And how do I get around after I've had my share of Plinys? \u003c/strong>Russian River Brewing Company has partnered with a number of local hotels that are extending \"Special Younger Rates\" during the two-week release: \u003ca href=\"http://www.flamingoresort.com/\">Flamingo Hotel\u003c/a>, \u003ca href=\"https://www.sandmansantarosa.com/\">Sandman Hotel\u003c/a>, \u003ca href=\"http://courtyard.marriott.com/\">Courtyard by Marriott\u003c/a> and \u003ca class=\"text-link\" href=\"https://theastro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Astro Motel\u003c/a> in Santa Rosa, \u003ca href=\"https://www.oxfordsuitessonoma.com/\">Oxford Suites Sonoma County\u003c/a> in Rohnert Park, \u003ca href=\"http://calderwoodinn.com/\">Calderwood Inn\u003c/a> and \u003ca href=\"http://grapeleafinn.com/\">Grape Leaf Inn\u003c/a> in Healdsburg, and \u003ca href=\"http://hamptoninn3.hilton.com/en/hotels/california/hampton-inn-and-suites-windsor-sonoma-wine-country-STSWIHX/index.html\">Hampton Inn and Suites\u003c/a> in Windsor. Want to explore Sonoma County post Pliny? Uber and Lyft are available in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_124585\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg\" alt=\"A bottle of Pliny the Elder\" width=\"1024\" height=\"682\" class=\"size-full wp-image-124585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of Pliny the Elder \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What if I am pining for Pliny, but am not willing to wait in line for hours? \u003c/strong>No worries. Pliny the Younger’s close relation, Pliny the Elder, is available year-round — bottled or on tap. If you want to sample more Sonoma County brews, we've got a \u003ca href=\"http://www.sonomamag.com/sonoma-county-beer/\">craft beer weekend itinerary\u003c/a> just for you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"http://www.sonomamag.com/10-things-you-need-to-know-about-russian-river-brewings-pliny-the-younger/#slide-13\" rel=\"noopener\" target=\"_blank\">Sonoma Magazine's website\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Jews Feast on Forbidden Foods to Remember Rabbis' Radical Banquet",
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"content": "\u003cp>When a journalist and chef made the decision to host a dinner party and invite members of the Illuminoshi (a not-so-secret society of San Francisco Bay Area Jewish food professionals) to eat a meal of pork and shellfish-filled dishes in the name of education, she knew that more than a few people would have some beef with the menu.\u003c/p>\n\u003cp>An event like that takes lots of, as the Jews say, \u003cem>chutzpah\u003c/em> to put on. Which is why Alix Wall prefaced the announcement of Trefa Banquet 2.0 with an apology.\u003c/p>\n\u003cp>\"I can hear the groans coming from a few of you,\" Wall, the founder of the \u003ca href=\"https://www.jweekly.com/2016/04/15/a-not-so-secret-society-for-jewish-foodies/\">Illuminoshi\u003c/a>, writes in the invitation. \"I want to explain that I am not doing this just to be disrespectful by celebrating Jews' love for all things forbidden to us, even though we all know it's real. I thought a celebration of \u003cem>treyf\u003c/em> should be accompanied by learning about the real one.\"\u003c/p>\n\u003cp>The real \u003cem>treyf\u003c/em> (a Yiddish word for non-kosher) was \u003ca href=\"http://americanjewisharchives.org/publications/journal/PDF/2005_57_01_02_sussman.pdf\">the original Trefa Banquet\u003c/a>, a scandalous summer evening in 1883 when a group of newly appointed rabbis of the reform movement's Hebrew Union College in Cincinnati commemorated their achievements as most do, by treating themselves. Except this treat included nine courses of non-kosher French food — beginning with littleneck clams on the half-shell and ending with a spread of ice cream and cheese for dessert.\u003c/p>\n\u003cp>The meal became a myth of sorts among the community, thanks to varying accounts of what happened that night. Some American Jews say that several of the newly ordained rabbis, in true \u003cem>Real Housewives\u003c/em> style, caused a commotion at the table, then fled the dinner in horror — and kept running until they found a place to start the flagship rabbinical school of the conservative Jewish movement, the Jewish Theological Seminary, three years later.\u003c/p>\n\u003cfigure id=\"attachment_124551\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\">\u003cimg class=\"size-full wp-image-124551\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\" alt='The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University.' width=\"1500\" height=\"998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rules of keeping kosher, or \u003cem>kashrut\u003c/em>, are a complex symbol of holiness in the Torah and an example of one's ability to practice discipline during the necessary human act of eating. According to the \u003ca href=\"http://www.koshercertification.org.uk/whatdoe.html\">somewhat confusing Jewish dietary laws\u003c/a>, fish with fins and scales can be eaten (hence the ubiquity of lox), but scaleless finned catfish are sinful. \u003ca href=\"http://www.ok.org/companies/what-is-kosher/meat-dairy-pareve-setting-boundaries/\">Animals with a \"split hoof\" who \"chew the cud,\u003c/a>\" a digestive process that could make you swear-off eating altogether, are all the livestock that are allowed. This means burgers are aplenty but no rabbit or pork in all of their glorious forms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cheeseburgers, however, are forbidden. The Torah explains that \u003ca href=\"http://www.jewishencyclopedia.com/articles/5191-dietary-laws%23anchor5\">cooking a calf in mother's milk is prohibited\u003c/a>, a rule that later transformed into restricting the consumption of dairy and meat both at the same time and during the same meal (no dairy in your coffee or dessert if you've eaten meat).\u003c/p>\n\u003cp>Of course, when \u003cem>kashrut\u003c/em> laws were created, Moses didn't have the benefit of food safety laws. Which invites the dilemma that America Jews in the last century have faced when it comes to the food they eat. The rules of \u003cem>kashrut \u003c/em>are elaborate, and some have argued that the dietary laws were merely given as an example of a time when man must obey God's authority without asking why.\u003c/p>\n\u003cp>Which is exactly why reform Rabbi Camille Angel found the treyf 2.0 event to be kosher in her book. \"I don't keep kosher at home, so the opportunity to be part of an educational gourmet evening out with community is compelling and fun,\" explains Angel, the daughter of a lobster-eating reform rabbi. \"Many people here didn't know about this historic moment in the the reform movement. We were radical then, and we continue to push the boundaries of progress now. You can be Jewish and modern, whether or not you keep kosher.\"\u003c/p>\n\u003cfigure id=\"attachment_124552\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\">\u003cimg class=\"size-full wp-image-124552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\" alt=\"Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\" width=\"600\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-150x150.jpg 150w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back at the original banquet, no pork was served, although there was plenty of shellfish. According to Rachel Gross, a kosher-keeping professor of Jewish Studies at San Francisco State University who attended Trefa Banquet 2.0, the lack of pork suggests that the menu was a snapshot of what most American Jews ate in the late 19th century, practicing selective \u003cem>kashrut\u003c/em> because there was no standardized oversight of kosher meat at that time.\u003c/p>\n\u003cp>\"Today, American Jews remember the meal as a statement about the values of the reform movement,\" said Gross at the dinner. \"Ideas about what is and is not acceptable to eat are important ways in which humans have organized their societies and the way [Jewish] people have thought about themselves as Jews and as Americans.\"\u003c/p>\n\u003cp>While the chefs at Trefa Banquet 2.0 were all non-kosher Jews, the dishes were put together like they had been waiting their entire lives to add pork to their favorite Jewish foods. Like they could never put their finger on what was missing from potato \u003cem>kugel\u003c/em> until they added some pulled pork to it. Bacon also found its way into several dishes that night. Diners snacked on bacon jam-topped chicken liver profiteroles, potato pancakes garnished with crispy bacon, and even miniature peanut butter pies sprinkled with fresh bacon bits.\u003c/p>\n\u003cp>What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\u003c/p>\n\u003cp>Before we dug into the swine-y supper, Rabbi Sydney Mintz (a lesbian with a stand-up comedy side-hustle) of Reform Congregation Emanu-El in San Francisco gave the banquet her blessing, mentioning to the crowd that she and many other modern Jews have shifted their focus from kosher food to humanely, ethically, and sustainably raised meat. In fact, the pork and rabbit we ate that night was donated by the Jewish farmers from Devil's Gulch Ranch who practice exactly that on the Northern California coast.\u003c/p>\n\u003cp>For some Jews like Wall, eating pork is actually a part of their Jewish identity. As a child during the Holocaust, Wall's mother hid with a pork-eating Catholic family in Poland. She \u003ca href=\"https://porkmemoirs.com/2011/12/30/surviving-on-raw-bacon-in-wartime-poland/\">ate the raw bacon meals\u003c/a> that she was served. When she came to America, eating pork was a symbol of nostalgia for her, and eating \u003cem>treyf\u003c/em> foods became a part of Wall's connection to her Jewishness.\u003c/p>\n\u003cp>Whatever happened during that first \u003cem>treyf\u003c/em> banquet, many Jews know how they \u003cem>feel \u003c/em>about the idea of what happened that night. Which invites the modern dilemma Americans face today: Do feelings or facts matter more?\u003c/p>\n\u003cp>Which got me thinking about the way the treyf diet has been marketed. What if the reformed kosher diet was rebranded as \"Jewish-American fusion?\" Would the Jewish community be supportive of more treyf dinner parties? Who doesn't love a good fusion restaurant?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Ancient Jewish teachings ban pork, shellfish, and meat mixed with dairy in the same meal. Some modern Jews wanting to evolve the way they eat look to a scandalous feast of the past for inspiration.",
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"description": "Ancient Jewish teachings ban pork, shellfish, and meat mixed with dairy in the same meal. Some modern Jews wanting to evolve the way they eat look to a scandalous feast of the past for inspiration.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When a journalist and chef made the decision to host a dinner party and invite members of the Illuminoshi (a not-so-secret society of San Francisco Bay Area Jewish food professionals) to eat a meal of pork and shellfish-filled dishes in the name of education, she knew that more than a few people would have some beef with the menu.\u003c/p>\n\u003cp>An event like that takes lots of, as the Jews say, \u003cem>chutzpah\u003c/em> to put on. Which is why Alix Wall prefaced the announcement of Trefa Banquet 2.0 with an apology.\u003c/p>\n\u003cp>\"I can hear the groans coming from a few of you,\" Wall, the founder of the \u003ca href=\"https://www.jweekly.com/2016/04/15/a-not-so-secret-society-for-jewish-foodies/\">Illuminoshi\u003c/a>, writes in the invitation. \"I want to explain that I am not doing this just to be disrespectful by celebrating Jews' love for all things forbidden to us, even though we all know it's real. I thought a celebration of \u003cem>treyf\u003c/em> should be accompanied by learning about the real one.\"\u003c/p>\n\u003cp>The real \u003cem>treyf\u003c/em> (a Yiddish word for non-kosher) was \u003ca href=\"http://americanjewisharchives.org/publications/journal/PDF/2005_57_01_02_sussman.pdf\">the original Trefa Banquet\u003c/a>, a scandalous summer evening in 1883 when a group of newly appointed rabbis of the reform movement's Hebrew Union College in Cincinnati commemorated their achievements as most do, by treating themselves. Except this treat included nine courses of non-kosher French food — beginning with littleneck clams on the half-shell and ending with a spread of ice cream and cheese for dessert.\u003c/p>\n\u003cp>The meal became a myth of sorts among the community, thanks to varying accounts of what happened that night. Some American Jews say that several of the newly ordained rabbis, in true \u003cem>Real Housewives\u003c/em> style, caused a commotion at the table, then fled the dinner in horror — and kept running until they found a place to start the flagship rabbinical school of the conservative Jewish movement, the Jewish Theological Seminary, three years later.\u003c/p>\n\u003cfigure id=\"attachment_124551\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\">\u003cimg class=\"size-full wp-image-124551\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\" alt='The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University.' width=\"1500\" height=\"998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rules of keeping kosher, or \u003cem>kashrut\u003c/em>, are a complex symbol of holiness in the Torah and an example of one's ability to practice discipline during the necessary human act of eating. According to the \u003ca href=\"http://www.koshercertification.org.uk/whatdoe.html\">somewhat confusing Jewish dietary laws\u003c/a>, fish with fins and scales can be eaten (hence the ubiquity of lox), but scaleless finned catfish are sinful. \u003ca href=\"http://www.ok.org/companies/what-is-kosher/meat-dairy-pareve-setting-boundaries/\">Animals with a \"split hoof\" who \"chew the cud,\u003c/a>\" a digestive process that could make you swear-off eating altogether, are all the livestock that are allowed. This means burgers are aplenty but no rabbit or pork in all of their glorious forms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cheeseburgers, however, are forbidden. The Torah explains that \u003ca href=\"http://www.jewishencyclopedia.com/articles/5191-dietary-laws%23anchor5\">cooking a calf in mother's milk is prohibited\u003c/a>, a rule that later transformed into restricting the consumption of dairy and meat both at the same time and during the same meal (no dairy in your coffee or dessert if you've eaten meat).\u003c/p>\n\u003cp>Of course, when \u003cem>kashrut\u003c/em> laws were created, Moses didn't have the benefit of food safety laws. Which invites the dilemma that America Jews in the last century have faced when it comes to the food they eat. The rules of \u003cem>kashrut \u003c/em>are elaborate, and some have argued that the dietary laws were merely given as an example of a time when man must obey God's authority without asking why.\u003c/p>\n\u003cp>Which is exactly why reform Rabbi Camille Angel found the treyf 2.0 event to be kosher in her book. \"I don't keep kosher at home, so the opportunity to be part of an educational gourmet evening out with community is compelling and fun,\" explains Angel, the daughter of a lobster-eating reform rabbi. \"Many people here didn't know about this historic moment in the the reform movement. We were radical then, and we continue to push the boundaries of progress now. You can be Jewish and modern, whether or not you keep kosher.\"\u003c/p>\n\u003cfigure id=\"attachment_124552\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\">\u003cimg class=\"size-full wp-image-124552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\" alt=\"Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\" width=\"600\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-150x150.jpg 150w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back at the original banquet, no pork was served, although there was plenty of shellfish. According to Rachel Gross, a kosher-keeping professor of Jewish Studies at San Francisco State University who attended Trefa Banquet 2.0, the lack of pork suggests that the menu was a snapshot of what most American Jews ate in the late 19th century, practicing selective \u003cem>kashrut\u003c/em> because there was no standardized oversight of kosher meat at that time.\u003c/p>\n\u003cp>\"Today, American Jews remember the meal as a statement about the values of the reform movement,\" said Gross at the dinner. \"Ideas about what is and is not acceptable to eat are important ways in which humans have organized their societies and the way [Jewish] people have thought about themselves as Jews and as Americans.\"\u003c/p>\n\u003cp>While the chefs at Trefa Banquet 2.0 were all non-kosher Jews, the dishes were put together like they had been waiting their entire lives to add pork to their favorite Jewish foods. Like they could never put their finger on what was missing from potato \u003cem>kugel\u003c/em> until they added some pulled pork to it. Bacon also found its way into several dishes that night. Diners snacked on bacon jam-topped chicken liver profiteroles, potato pancakes garnished with crispy bacon, and even miniature peanut butter pies sprinkled with fresh bacon bits.\u003c/p>\n\u003cp>What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\u003c/p>\n\u003cp>Before we dug into the swine-y supper, Rabbi Sydney Mintz (a lesbian with a stand-up comedy side-hustle) of Reform Congregation Emanu-El in San Francisco gave the banquet her blessing, mentioning to the crowd that she and many other modern Jews have shifted their focus from kosher food to humanely, ethically, and sustainably raised meat. In fact, the pork and rabbit we ate that night was donated by the Jewish farmers from Devil's Gulch Ranch who practice exactly that on the Northern California coast.\u003c/p>\n\u003cp>For some Jews like Wall, eating pork is actually a part of their Jewish identity. As a child during the Holocaust, Wall's mother hid with a pork-eating Catholic family in Poland. She \u003ca href=\"https://porkmemoirs.com/2011/12/30/surviving-on-raw-bacon-in-wartime-poland/\">ate the raw bacon meals\u003c/a> that she was served. When she came to America, eating pork was a symbol of nostalgia for her, and eating \u003cem>treyf\u003c/em> foods became a part of Wall's connection to her Jewishness.\u003c/p>\n\u003cp>Whatever happened during that first \u003cem>treyf\u003c/em> banquet, many Jews know how they \u003cem>feel \u003c/em>about the idea of what happened that night. Which invites the modern dilemma Americans face today: Do feelings or facts matter more?\u003c/p>\n\u003cp>Which got me thinking about the way the treyf diet has been marketed. What if the reformed kosher diet was rebranded as \"Jewish-American fusion?\" Would the Jewish community be supportive of more treyf dinner parties? Who doesn't love a good fusion restaurant?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cook's Country Shares Knife Skills at KQED Studios",
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"content": "\u003cp>Julia Collin Davison and Bridget Lancaster, co-hosts of \u003ca href=\"https://www.americastestkitchen.com/\">\u003cem>America’s Test Kitchen\u003c/em>\u003c/a> and \u003ca href=\"https://www.cookscountry.com/\">\u003cem>Cook’s Country\u003c/em>\u003c/a>, joined KQED’s Leslie Sbrocco at the KQED Studios on November 9, 2017. More than 200 KQED viewers enjoyed an evening of fun, food and laughter when Bridget and Julia revealed the behind-the-scenes workings of the busy test kitchen where over 50 cooks develop and refine recipes, and test kitchen equipment. Guests learned some secrets to success in the kitchen, including nifty knife skills. The evening ended with an East Coast vs. West Coast taste challenge, sampling wines, cheeses, pizzas, chowder, cioppino, chocolate and more.\u003c/p>\n\u003cp>\u003cstrong>Special thanks to our wonderful event partners:\u003c/strong> \u003ca href=\"https://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.jerseysf.com/\">Jersey\u003c/a>, \u003ca href=\"http://www.jupiterbeer.com/\">Jupiter\u003c/a>, \u003ca href=\"https://latourangelle.com/\">La Tourangelle\u003c/a>, \u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a>, \u003ca href=\"https://www.mossbeachdistillery.com/\">Moss Beach Distillery\u003c/a>, \u003ca href=\"http://www.nidooakland.com/\">NIDO\u003c/a>, \u003ca href=\"https://www.recchiuti.com/\">Recchiuti Confections\u003c/a> and \u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Additional thanks to:\u003c/strong> \u003ca href=\"https://www.bbvwine.com/\">Barboursville Vineyards\u003c/a>, \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank\u003c/a>, \u003ca href=\"https://www.josephcarrwine.com/\">Joseph Carr\u003c/a>, \u003ca href=\"http://www.kingfamilyvineyards.com/\">King Family Vineyards\u003c/a>, \u003ca href=\"https://www.virginiawineworks.com/\">Michael Shaps Wineworks\u003c/a>, \u003ca href=\"http://www.peachycanyon.com/\">Peachy Canyon\u003c/a>, \u003ca href=\"http://www.pollakvineyards.com/\">Pollak Vineyards\u003c/a>, \u003ca href=\"https://www.steelewines.com/\">Steele Wines\u003c/a>, \u003ca href=\"https://www.thecallingwine.com/\">The Calling\u003c/a>, \u003ca href=\"http://www.tjwinery.com/\">Thibaut‑Janisson\u003c/a> and \u003ca href=\"http://www.veritaswines.com/\">Veritas Vineyard & Winery\u003c/a>\u003c/p>\n\u003cp>Put your new knife skills to the test with this \u003cem>Cook’s Country\u003c/em> recipe for \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">Cider-Glazed Root Vegetables\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Cider-Glazed Root Vegetables with Pomegranate and Cilantro\u003c/h2>\n\u003cp>\u003cem>To brighten up the flavors of fall vegetables, we gave them a stiff shot of hard cider.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123883\" class=\"wp-caption aligncenter\" style=\"max-width: 1326px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png\" alt=\"Cider-Glazed Root Vegetables with Pomegranate and Cilantro\" width=\"1326\" height=\"1324\" class=\"size-full wp-image-123883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png 1326w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-800x799.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-768x767.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1020x1018.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1180x1178.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-960x959.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-520x519.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-150x150.png 150w\" sizes=\"(max-width: 1326px) 100vw, 1326px\">\u003cfigcaption class=\"wp-caption-text\">Cider-Glazed Root Vegetables with Pomegranate and Cilantro \u003ccite>(courtesy of Cook's Country)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why this Recipe Works\u003c/strong>\u003cbr>\nFor a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting the carrots slightly smaller than the other vegetables for even cooking. Then by caramelizing the vegetables in butter and deglazing with hard cider, we created a glaze that tasted bright and flavorful. A final addition of ruby red pomegranate seeds and chopped fresh cilantro completed the flavor profile.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4\ttablespoons unsalted butter\u003c/li>\n\u003cli>1\tpound carrots, peeled and cut into 1/2-inch pieces\u003c/li>\n\u003cli>12\tounces parsnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>12\tounces turnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>3\tshallots, peeled and halved\u003c/li>\n\u003cli>2 ½\tcups hard cider\u003c/li>\n\u003cli>3\ttablespoons sugar\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003cli>1\tGranny Smith apple, cored, halved, and cut into 1/2-inch pieces\u003c/li>\n\u003cli>¼\tcup pomegranate seeds\u003c/li>\n\u003cli>2\ttablespoons chopped fresh cilantro\u003c/li>\n\u003cli>2\tteaspoons cider vinegar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n\u003cem>If you prefer to use an equal amount of nonalcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.\u003c/em>\n\u003cli>Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add carrots, parsnips, turnips, and shallots and cook until lightly browned, about 5 minutes. Add cider, sugar, 1 1/2 teaspoons salt, and remaining 3 tablespoons butter and bring to boil. Reduce heat to medium-low, cover, and cook until vegetables are just tender, 7 to 10 minutes, stirring occasionally.\u003c/li>\n\u003cli>Uncover, increase heat to medium, and cook until vegetables are fully tender, about 13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in pomegranate seeds, cilantro, and vinegar. Season with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">\u003cem>Recipe courtesy of Cook's Country\u003c/em>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Julia Collin Davison and Bridget Lancaster, co-hosts of \u003ca href=\"https://www.americastestkitchen.com/\">\u003cem>America’s Test Kitchen\u003c/em>\u003c/a> and \u003ca href=\"https://www.cookscountry.com/\">\u003cem>Cook’s Country\u003c/em>\u003c/a>, joined KQED’s Leslie Sbrocco at the KQED Studios on November 9, 2017. More than 200 KQED viewers enjoyed an evening of fun, food and laughter when Bridget and Julia revealed the behind-the-scenes workings of the busy test kitchen where over 50 cooks develop and refine recipes, and test kitchen equipment. Guests learned some secrets to success in the kitchen, including nifty knife skills. The evening ended with an East Coast vs. West Coast taste challenge, sampling wines, cheeses, pizzas, chowder, cioppino, chocolate and more.\u003c/p>\n\u003cp>\u003cstrong>Special thanks to our wonderful event partners:\u003c/strong> \u003ca href=\"https://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.jerseysf.com/\">Jersey\u003c/a>, \u003ca href=\"http://www.jupiterbeer.com/\">Jupiter\u003c/a>, \u003ca href=\"https://latourangelle.com/\">La Tourangelle\u003c/a>, \u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a>, \u003ca href=\"https://www.mossbeachdistillery.com/\">Moss Beach Distillery\u003c/a>, \u003ca href=\"http://www.nidooakland.com/\">NIDO\u003c/a>, \u003ca href=\"https://www.recchiuti.com/\">Recchiuti Confections\u003c/a> and \u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Additional thanks to:\u003c/strong> \u003ca href=\"https://www.bbvwine.com/\">Barboursville Vineyards\u003c/a>, \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank\u003c/a>, \u003ca href=\"https://www.josephcarrwine.com/\">Joseph Carr\u003c/a>, \u003ca href=\"http://www.kingfamilyvineyards.com/\">King Family Vineyards\u003c/a>, \u003ca href=\"https://www.virginiawineworks.com/\">Michael Shaps Wineworks\u003c/a>, \u003ca href=\"http://www.peachycanyon.com/\">Peachy Canyon\u003c/a>, \u003ca href=\"http://www.pollakvineyards.com/\">Pollak Vineyards\u003c/a>, \u003ca href=\"https://www.steelewines.com/\">Steele Wines\u003c/a>, \u003ca href=\"https://www.thecallingwine.com/\">The Calling\u003c/a>, \u003ca href=\"http://www.tjwinery.com/\">Thibaut‑Janisson\u003c/a> and \u003ca href=\"http://www.veritaswines.com/\">Veritas Vineyard & Winery\u003c/a>\u003c/p>\n\u003cp>Put your new knife skills to the test with this \u003cem>Cook’s Country\u003c/em> recipe for \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">Cider-Glazed Root Vegetables\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Cider-Glazed Root Vegetables with Pomegranate and Cilantro\u003c/h2>\n\u003cp>\u003cem>To brighten up the flavors of fall vegetables, we gave them a stiff shot of hard cider.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123883\" class=\"wp-caption aligncenter\" style=\"max-width: 1326px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png\" alt=\"Cider-Glazed Root Vegetables with Pomegranate and Cilantro\" width=\"1326\" height=\"1324\" class=\"size-full wp-image-123883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png 1326w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-800x799.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-768x767.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1020x1018.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1180x1178.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-960x959.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-520x519.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-150x150.png 150w\" sizes=\"(max-width: 1326px) 100vw, 1326px\">\u003cfigcaption class=\"wp-caption-text\">Cider-Glazed Root Vegetables with Pomegranate and Cilantro \u003ccite>(courtesy of Cook's Country)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why this Recipe Works\u003c/strong>\u003cbr>\nFor a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting the carrots slightly smaller than the other vegetables for even cooking. Then by caramelizing the vegetables in butter and deglazing with hard cider, we created a glaze that tasted bright and flavorful. A final addition of ruby red pomegranate seeds and chopped fresh cilantro completed the flavor profile.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4\ttablespoons unsalted butter\u003c/li>\n\u003cli>1\tpound carrots, peeled and cut into 1/2-inch pieces\u003c/li>\n\u003cli>12\tounces parsnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>12\tounces turnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>3\tshallots, peeled and halved\u003c/li>\n\u003cli>2 ½\tcups hard cider\u003c/li>\n\u003cli>3\ttablespoons sugar\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003cli>1\tGranny Smith apple, cored, halved, and cut into 1/2-inch pieces\u003c/li>\n\u003cli>¼\tcup pomegranate seeds\u003c/li>\n\u003cli>2\ttablespoons chopped fresh cilantro\u003c/li>\n\u003cli>2\tteaspoons cider vinegar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n\u003cem>If you prefer to use an equal amount of nonalcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.\u003c/em>\n\u003cli>Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add carrots, parsnips, turnips, and shallots and cook until lightly browned, about 5 minutes. Add cider, sugar, 1 1/2 teaspoons salt, and remaining 3 tablespoons butter and bring to boil. Reduce heat to medium-low, cover, and cook until vegetables are just tender, 7 to 10 minutes, stirring occasionally.\u003c/li>\n\u003cli>Uncover, increase heat to medium, and cook until vegetables are fully tender, about 13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in pomegranate seeds, cilantro, and vinegar. Season with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">\u003cem>Recipe courtesy of Cook's Country\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland",
"title": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the amount of urban farming that goes on in Oakland, one might not realize all the obstacles in play when setting out to grow one’s own food.\u003c/p>\n\u003cp>As the \u003ca href=\"http://museumca.org/\">Oakland Museum of California\u003c/a>’s new exhibit \u003ca href=\"http://museumca.org/exhibit/take-root-oakland-grows-food\">\u003cem>“Take Root: Oakland Grows Food,”\u003c/em>\u003c/a> explains, soil contamination is a big one. And while urban gardens often thrive in vacant lots in other cities, the prohibitive cost of housing here ensures there are a lot less available citylots.\u003c/p>\n\u003cp>“The city of Oakland is very interested in having urban food growing, and policy-wise, it’s okay to have an urban garden almost anywhere,” explained Sarah Seiter, curator of the new exhibit. “But the barriers are not coming from policy but economic trends affecting the Bay Area.”\u003c/p>\n\u003cp>The exhibit is not large, but any attempt to raise awareness about the many non-profits working to improve food access in food deserts – where grocery stores and farmers markets are largely absent – like East and West Oakland, especially given the proximity to one of the most vibrant food cultures in the world, should be applauded.\u003c/p>\n\u003cp>The exhibit is housed in the natural sciences wing of the museum, and according to Seiter, food was a topic they had long wanted to explore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Part of the OMCA’s mission is that we want to be a bit non-traditional in terms of the topics we approach,” she said. “Focusing on community issues is a big goal for us.”\u003c/p>\n\u003cp>The exhibit features a short video with interviews of Oakland residents sharing their stories; while probably most Oaklanders have heard of \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> and some of the more well-known urban farming initiatives, there are so many more: \u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>; \u003ca href=\"http://edibleeastbay.com/newsletter/help-refugees-get-a-new-start/\">New Roots Garden\u003c/a> of the International Rescue Committee for immigrants at Laney College; \u003ca href=\"http://www.oaklandleaf.org/love-cultivating-schoolyards/\">Love Cultivating Schoolyards\u003c/a>; and \u003ca href=\"https://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>, to name just a few. All of them are highlighted at \u003cem>“Take Root: Oakland Grows Food.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Oaklanders-new.jpg\" alt=\"What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These interviews, while brief, give a good overview as to the “who” and “why” of Oakland residents growing their own food.\u003c/p>\n\u003cp>“Aunti” Frances Moore, an original Black Panther and founder of the \u003ca href=\"https://www.youtube.com/watch?v=LxG5bHKqpfo\">Self Help Hunger Program\u003c/a> gives historical context, as food access in Oakland was an early initiative of the Panthers.\u003c/p>\n\u003cp>Julio Madrigal, who works for Planting Justice, discusses how his planting a garden in his own East Oakland backyard greatly improved the health of his mother, Leticia, who was not eating healthy food simply because of lack of access.\u003c/p>\n\u003cp>“Growing up, it was very rare that you would find a store, in a five-mile radius to where I lived, that actually sold anything that was organic or even fresh produce,” he said.\u003c/p>\n\u003cp>Madrigal was introduced to gardening by a program at his school; his first bite of a freshly-plucked sugar snap pea changed everything for him, he said.\u003c/p>\n\u003cp>Madrigal and his mother both say how eating what they grow drastically changed how she felt, but Julio offered another unanticipated outcome of it, too: “Growing my own food changed the people I was hanging around with, too. It changed me as a person.”\u003c/p>\n\u003cp>While health reasons top the list of why people grow their own food, economic reasons play a big role as well. And for immigrants, there is the ability to grow the foods they grew up with, that they might have a harder time finding in a new country.\u003c/p>\n\u003cp>“It is very important to be able to know the experience my parents had and carry it on in my generation,” says Mu Da, a farmer from the Karen tribe, who gardens at Lainey College.\u003c/p>\n\u003cp>Having such a wide mix of immigrants from different cultures gardening together has another effect as well, says Zack Reidman, program manager of the New Roots Garden.\u003c/p>\n\u003cp>“Immigrants bring their own knowledge and also learn from each other,” he said.\u003c/p>\n\u003cfigure id=\"attachment_123762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg\" alt=\"A view of New Roots Farm, a program from the International Rescue Committee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A view of New Roots Farm, a program from the International Rescue Committee. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The resource section features books and materials about many of the non-profits working on food access in Oakland, for those interested in learning more.\u003c/p>\n\u003cp>There is also a children’s play area, and a bit about a garden as an ecosystem.\u003c/p>\n\u003cp>Finally, acknowledging that the exhibit couldn’t cover every non-profit or individual who grows food, one spot invites visitors to send in photos of themselves with their own gardens, or work they are doing to increase food access in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_123759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg\" alt=\"Visitors can send photos of themselves with their crops to be included on the wall.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visitors can send photos of themselves with their crops to be included on the wall. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the topic of growing food in Oakland is broad, and the exhibit is small, Seiter hopes that visitors will leave wanting to learn more.\u003c/p>\n\u003cp>“This is only a starting point,” said Seiter. “But we want this to be an opportunity for people to start thinking about food in Oakland and how it gets grown in the city more deeply. It’s a tasting menu of all the things you could learn about food in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Take Root: Oakland Grows Food is on view in the museum’s natural science gallery until Jan 13, 2019.\u003c/em>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the amount of urban farming that goes on in Oakland, one might not realize all the obstacles in play when setting out to grow one’s own food.\u003c/p>\n\u003cp>As the \u003ca href=\"http://museumca.org/\">Oakland Museum of California\u003c/a>’s new exhibit \u003ca href=\"http://museumca.org/exhibit/take-root-oakland-grows-food\">\u003cem>“Take Root: Oakland Grows Food,”\u003c/em>\u003c/a> explains, soil contamination is a big one. And while urban gardens often thrive in vacant lots in other cities, the prohibitive cost of housing here ensures there are a lot less available citylots.\u003c/p>\n\u003cp>“The city of Oakland is very interested in having urban food growing, and policy-wise, it’s okay to have an urban garden almost anywhere,” explained Sarah Seiter, curator of the new exhibit. “But the barriers are not coming from policy but economic trends affecting the Bay Area.”\u003c/p>\n\u003cp>The exhibit is not large, but any attempt to raise awareness about the many non-profits working to improve food access in food deserts – where grocery stores and farmers markets are largely absent – like East and West Oakland, especially given the proximity to one of the most vibrant food cultures in the world, should be applauded.\u003c/p>\n\u003cp>The exhibit is housed in the natural sciences wing of the museum, and according to Seiter, food was a topic they had long wanted to explore.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Part of the OMCA’s mission is that we want to be a bit non-traditional in terms of the topics we approach,” she said. “Focusing on community issues is a big goal for us.”\u003c/p>\n\u003cp>The exhibit features a short video with interviews of Oakland residents sharing their stories; while probably most Oaklanders have heard of \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> and some of the more well-known urban farming initiatives, there are so many more: \u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>; \u003ca href=\"http://edibleeastbay.com/newsletter/help-refugees-get-a-new-start/\">New Roots Garden\u003c/a> of the International Rescue Committee for immigrants at Laney College; \u003ca href=\"http://www.oaklandleaf.org/love-cultivating-schoolyards/\">Love Cultivating Schoolyards\u003c/a>; and \u003ca href=\"https://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>, to name just a few. All of them are highlighted at \u003cem>“Take Root: Oakland Grows Food.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Oaklanders-new.jpg\" alt=\"What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These interviews, while brief, give a good overview as to the “who” and “why” of Oakland residents growing their own food.\u003c/p>\n\u003cp>“Aunti” Frances Moore, an original Black Panther and founder of the \u003ca href=\"https://www.youtube.com/watch?v=LxG5bHKqpfo\">Self Help Hunger Program\u003c/a> gives historical context, as food access in Oakland was an early initiative of the Panthers.\u003c/p>\n\u003cp>Julio Madrigal, who works for Planting Justice, discusses how his planting a garden in his own East Oakland backyard greatly improved the health of his mother, Leticia, who was not eating healthy food simply because of lack of access.\u003c/p>\n\u003cp>“Growing up, it was very rare that you would find a store, in a five-mile radius to where I lived, that actually sold anything that was organic or even fresh produce,” he said.\u003c/p>\n\u003cp>Madrigal was introduced to gardening by a program at his school; his first bite of a freshly-plucked sugar snap pea changed everything for him, he said.\u003c/p>\n\u003cp>Madrigal and his mother both say how eating what they grow drastically changed how she felt, but Julio offered another unanticipated outcome of it, too: “Growing my own food changed the people I was hanging around with, too. It changed me as a person.”\u003c/p>\n\u003cp>While health reasons top the list of why people grow their own food, economic reasons play a big role as well. And for immigrants, there is the ability to grow the foods they grew up with, that they might have a harder time finding in a new country.\u003c/p>\n\u003cp>“It is very important to be able to know the experience my parents had and carry it on in my generation,” says Mu Da, a farmer from the Karen tribe, who gardens at Lainey College.\u003c/p>\n\u003cp>Having such a wide mix of immigrants from different cultures gardening together has another effect as well, says Zack Reidman, program manager of the New Roots Garden.\u003c/p>\n\u003cp>“Immigrants bring their own knowledge and also learn from each other,” he said.\u003c/p>\n\u003cfigure id=\"attachment_123762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg\" alt=\"A view of New Roots Farm, a program from the International Rescue Committee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A view of New Roots Farm, a program from the International Rescue Committee. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The resource section features books and materials about many of the non-profits working on food access in Oakland, for those interested in learning more.\u003c/p>\n\u003cp>There is also a children’s play area, and a bit about a garden as an ecosystem.\u003c/p>\n\u003cp>Finally, acknowledging that the exhibit couldn’t cover every non-profit or individual who grows food, one spot invites visitors to send in photos of themselves with their own gardens, or work they are doing to increase food access in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_123759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg\" alt=\"Visitors can send photos of themselves with their crops to be included on the wall.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visitors can send photos of themselves with their crops to be included on the wall. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the topic of growing food in Oakland is broad, and the exhibit is small, Seiter hopes that visitors will leave wanting to learn more.\u003c/p>\n\u003cp>“This is only a starting point,” said Seiter. “But we want this to be an opportunity for people to start thinking about food in Oakland and how it gets grown in the city more deeply. It’s a tasting menu of all the things you could learn about food in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Take Root: Oakland Grows Food is on view in the museum’s natural science gallery until Jan 13, 2019.\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Holiday Season, Please Support These Fundraiser Events for Fire Relief",
"title": "This Holiday Season, Please Support These Fundraiser Events for Fire Relief",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. It’s a year of heartbreak for so many. Fortunately, there are ways we can continue to help. Even though fundraiser fatigue may be setting in, try to keep showing up and supporting events that are working hard to raise money. Instead of buying a friend a holiday gift, why not buy them a ticket to these events listed below instead?\u003c/p>\n\u003cfigure id=\"attachment_122920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Thanks-For-Giving5b25d-e1511807915766.png\" alt=\"1st Annual THANKSforGIVING\" width=\"1920\" height=\"1231\" class=\"size-full wp-image-122920\">\u003cfigcaption class=\"wp-caption-text\">1st Annual THANKSforGIVING \u003ccite>(courtesy ThanksforGiving)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Tuesday November 28th, just in time for Giving Tuesday, is the first annual \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">\u003cstrong>ThanksforGiving fundraiser\u003c/strong>\u003c/a>, with all proceeds going to the North Bay Fire Relief Fund and the Movember Foundation. The Firehouse at Fort Mason will be quite the unique setting for a hosted bar and light bites. \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">Tickets\u003c/a> are $100. 7pm–10pm. Firehouse Fort Mason, 2 Marina Blvd., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122910\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg\" alt=\"Group dinner event at Le Marais Castro.\" width=\"800\" height=\"600\" class=\"size-full wp-image-122910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Group dinner event at Le Marais Castro. \u003ccite>(courtesy Le Marais)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Thursday November 30th, the writer of this article (tablehopper) is hosting a three-course brisket dinner at the new Le Marais Bakery Castro called \u003ca href=\"http://www.tablehopper.com/chatterbox/join-tablehopper-for-comfort-food-a-benefit-dinner-for-wine-country-relief-on-thursday-1130/\">\u003cstrong>Comfort Food\u003c/strong>\u003c/a> in support of Tipping Point’s \u003ca href=\"https://tippingpoint.org/relief\">Emergency Relief Fund\u003c/a>. Chef Michael Siegel, formerly Shorty Goldstein’s, is serving his famed brisket, and there are paired wines from Pomebandit and Artesa! There’s also a silent auction with books, wine, and more. \u003ca href=\"https://www.eventbrite.com/e/comfort-food-a-benefit-dinner-for-wine-country-relief-tickets-39628311346\">Tickets\u003c/a> start at $50, 100% donation. 6:30pm. 498 Sanchez St., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122936\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/wings.jpg\" alt=\"Chicken Wing Eating Contest - Fundraiser for UndocuFund\" width=\"1489\" height=\"710\" class=\"size-full wp-image-122936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-800x381.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-768x366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1020x486.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1180x563.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-960x458.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-240x114.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-375x179.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-520x248.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Wing Eating Contest - Fundraiser for UndocuFund \u003ccite>(courtesy of Wing Wings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You like wings? You want to watch people eat wings? On Saturday December 2nd, Wing Wings is hosting their \u003ca href=\"https://www.facebook.com/events/791192484401595/\">\u003cstrong>6th Annual Chicken Wing Eating Contest and Fundraiser\u003c/strong>\u003c/a> at \u003ca href=\"http://sparksocialsf.com\">Spark Social Food Park\u003c/a> in Mission Bay. All fundraising proceeds will go to \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> this year—as Wing Wings puts it: “Immigrants make up such an important part of our restaurant industry and our community, and may not quality for relief efforts organized by FEMA. We want to help support the people that make our communities diverse and more beautiful.” There are raffle prizes, food and drink, DJs, and of course the \u003ca href=\"https://goo.gl/forms/T1ZlXna6CNCW7zWa2\">wing-eating contest\u003c/a>. 1pm–4pm. 601 Mission Bay Blvd. N., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122913\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/slowfood-eastbay.jpg\" alt=\"Agricultural Fire Relief: Let's Support Farmers & Laborers\" width=\"800\" height=\"400\" class=\"size-full wp-image-122913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-160x80.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-240x120.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-375x188.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-520x260.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Agricultural Fire Relief: Let's Support Farmers & Laborers \u003ccite>(courtesy Slow Food East Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another segment struggling with rebuilding is the farmers and laborers who grow our amazing food—many have lost their property, income, and crops, and need our support. On Sunday December 3rd, Slow Food East Bay is hosting the event \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">\u003cstrong>Agricultural Fire Relief: Let's Support Farmers & Laborers\u003c/strong>\u003c/a>! The walk-around tasting will feature food and drink stations (including international bites from partners like \u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a> and Hodo Soy, wines from Donkey & Goat and Broc Cellars, and charcuterie from The Local Butcher Shop), an amazing silent auction, and live music. \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">Tickets\u003c/a> are $35 and up. All proceeds will be split between \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> (supporting immigrants left without resources after the fires) and the Farmer’s Guild Just & Resilient Futures Fund, giving longer-term grants to farmers for rebuilding. 6pm–9pm. Bauman College: Holistic Nutrition + Culinary Arts, 1007 University Ave., Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_122911\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png\" alt=\"Rise Up Sonoma\" width=\"500\" height=\"500\" class=\"size-full wp-image-122911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png 500w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-375x375.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-150x150.png 150w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Rise Up Sonoma \u003ccite>(courtesy Rise Up Sonoma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is quite the fundraiser happening in Santa Rosa on Sunday December 3rd: \u003ca href=\"https://www.riseupsonoma.org\">\u003cstrong>Rise Up Sonoma\u003c/strong>\u003c/a>. This is a significant event, featuring top chefs and restaurants from San Francisco—including State Bird Provisions, Liholiho Yacht Club, and Cala—and from Sonoma: Valette, Willi’s Wine Bar, Cyrus, and others. Top Sonoma County wines will be poured, plus beers, aperitifs, and cocktails—and each participating vintner will be providing a rare three-liter bottle of wine for the silent auction. There will also be live music from Donavan Frankenreiter (alongside other artists). Tickets are $500, and VIPs will have quite the special access and bites. 100% of the proceeds will be distributed evenly to \u003ca href=\"http://www.calrestfoundation.org/fires.html\">Care Relief Fund\u003c/a>, \u003ca href=\"http://www.redwoodcu.org/northbayfirerelief\">Redwood Credit Union Fund\u003c/a>, \u003ca href=\"http://undocufund.org\">UndocuFund Fire Relief\u003c/a> for Sonoma County, \u003ca href=\"http://www.homesforsonoma.org\">Homes for Sonoma\u003c/a>, \u003ca href=\"http://www.rebuildwinecountry.org\">Rebuild Wine Country\u003c/a>, and \u003ca href=\"http://www.burnerswithoutborders.org\">Burners Without Borders\u003c/a>. 4pm–9pm. Sonoma County Day School, Jackson Theater, 4400 Day School Place, Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_122912\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Santa-eating-cookies.jpg\" alt=\"Santa will be visiting Nick’s Cove and collecting toys for children in need.\" width=\"640\" height=\"427\" class=\"size-full wp-image-122912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Santa will be visiting Nick’s Cove and collecting toys for children in need. \u003ccite>(courtesy of Nick’s Cove)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Santa\u003c/strong> will be paying a visit to the boat shack at \u003ca href=\"https://nickscove.com\">Nick’s Cove Restaurant, Oyster Bar, and Cottages\u003c/a> on Sunday December 3rd—and he pulls up in his boat! Not only can you get a photo with Santa (3pm–5pm), but Nick’s Cove is collecting \u003cstrong>toys for local children\u003c/strong> affected by the fires. For the rest of November and up until December 3rd, Nick’s Cove is a Toy Drop Site for \u003ca href=\"https://www.toysfortots.org/\">Toys for Tots\u003c/a>, collecting new, unwrapped toys for Sonoma County children affected by the fires. Anyone who brings toys to donate will receive a gift certificate for $50 off a January 2018 overnight stay, a $5 wooden nickel that can be used anytime, and a small bag of freshly made holiday treats by their pastry chef, Jenna Katsaros. 23240 Highway 1, Marshall.\u003c/p>\n\u003cfigure id=\"attachment_122925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/ritz-carleton.jpg\" alt=\"Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122925\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay \u003ccite>(courtesy of The Ritz-Carlton, Half Moon Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And one more event to keep in mind: \u003ca href=\"http://www.ritzcarlton.com/hmb\">The Ritz-Carlton, Half Moon Bay\u003c/a> is hosting an incredible brunch: \u003ca href=\"http://www.ritzcarlton.com/en/hotels/california/half-moon-bay/dining/master-chefs\">\u003cstrong>Master Chefs of France: Brunch and Book Launch\u003c/strong>\u003c/a> at Navio restaurant on Saturday December 16th, featuring nine of the Bay Area’s French Master Chefs. Joining the resort’s Executive Chef Xavier Salomon will be: Roland Passot of La Folie; Gerald Hirigoyen of Piperade; Claude Le Tohic of Alexander’s Steakhouse; Laurent Manrique of Café de la Presse and Aquitaine Wine Bistro; Fabrice Marcon of Berkeley City Club; Joël Guillon of Left Bank Brasserie; Eric Branger of The Ritz-Carlton, Los Angeles; and Michel Blanchet of Michel Cordon Bleu. The decadent French-inspired brunch (bring on the seafood quenelles Lyonnaise!) will celebrate the launch of the first cookbook by the \u003ca href=\"http://mcf-usa.com/\">Maîtres Cuisiniers de France\u003c/a>: \u003cem>Master Chefs of France: The Cookbook\u003c/em> and will help raise funds for those affected by the recent Northern California fires. Each guest (aged 13 and older) will receive a cookbook and 20% of each brunch admission price will be donated to \u003ca href=\"https://tippingpoint.org/\">Tipping Point Emergency Relief Fund\u003c/a>. $150 per guest; $99 per child ages five to 12, exclusive of tax and gratuity. Begins at 12pm. To place a reservation, call 650-712-7000.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. Fortunately, there are ways we can continue to help. ",
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"description": "This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. Fortunately, there are ways we can continue to help. ",
"title": "This Holiday Season, Please Support These Fundraiser Events for Fire Relief | KQED",
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"headline": "This Holiday Season, Please Support These Fundraiser Events for Fire Relief",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. It’s a year of heartbreak for so many. Fortunately, there are ways we can continue to help. Even though fundraiser fatigue may be setting in, try to keep showing up and supporting events that are working hard to raise money. Instead of buying a friend a holiday gift, why not buy them a ticket to these events listed below instead?\u003c/p>\n\u003cfigure id=\"attachment_122920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Thanks-For-Giving5b25d-e1511807915766.png\" alt=\"1st Annual THANKSforGIVING\" width=\"1920\" height=\"1231\" class=\"size-full wp-image-122920\">\u003cfigcaption class=\"wp-caption-text\">1st Annual THANKSforGIVING \u003ccite>(courtesy ThanksforGiving)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Tuesday November 28th, just in time for Giving Tuesday, is the first annual \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">\u003cstrong>ThanksforGiving fundraiser\u003c/strong>\u003c/a>, with all proceeds going to the North Bay Fire Relief Fund and the Movember Foundation. The Firehouse at Fort Mason will be quite the unique setting for a hosted bar and light bites. \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">Tickets\u003c/a> are $100. 7pm–10pm. Firehouse Fort Mason, 2 Marina Blvd., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122910\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg\" alt=\"Group dinner event at Le Marais Castro.\" width=\"800\" height=\"600\" class=\"size-full wp-image-122910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Group dinner event at Le Marais Castro. \u003ccite>(courtesy Le Marais)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Thursday November 30th, the writer of this article (tablehopper) is hosting a three-course brisket dinner at the new Le Marais Bakery Castro called \u003ca href=\"http://www.tablehopper.com/chatterbox/join-tablehopper-for-comfort-food-a-benefit-dinner-for-wine-country-relief-on-thursday-1130/\">\u003cstrong>Comfort Food\u003c/strong>\u003c/a> in support of Tipping Point’s \u003ca href=\"https://tippingpoint.org/relief\">Emergency Relief Fund\u003c/a>. Chef Michael Siegel, formerly Shorty Goldstein’s, is serving his famed brisket, and there are paired wines from Pomebandit and Artesa! There’s also a silent auction with books, wine, and more. \u003ca href=\"https://www.eventbrite.com/e/comfort-food-a-benefit-dinner-for-wine-country-relief-tickets-39628311346\">Tickets\u003c/a> start at $50, 100% donation. 6:30pm. 498 Sanchez St., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122936\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/wings.jpg\" alt=\"Chicken Wing Eating Contest - Fundraiser for UndocuFund\" width=\"1489\" height=\"710\" class=\"size-full wp-image-122936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-800x381.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-768x366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1020x486.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1180x563.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-960x458.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-240x114.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-375x179.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-520x248.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Wing Eating Contest - Fundraiser for UndocuFund \u003ccite>(courtesy of Wing Wings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You like wings? You want to watch people eat wings? On Saturday December 2nd, Wing Wings is hosting their \u003ca href=\"https://www.facebook.com/events/791192484401595/\">\u003cstrong>6th Annual Chicken Wing Eating Contest and Fundraiser\u003c/strong>\u003c/a> at \u003ca href=\"http://sparksocialsf.com\">Spark Social Food Park\u003c/a> in Mission Bay. All fundraising proceeds will go to \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> this year—as Wing Wings puts it: “Immigrants make up such an important part of our restaurant industry and our community, and may not quality for relief efforts organized by FEMA. We want to help support the people that make our communities diverse and more beautiful.” There are raffle prizes, food and drink, DJs, and of course the \u003ca href=\"https://goo.gl/forms/T1ZlXna6CNCW7zWa2\">wing-eating contest\u003c/a>. 1pm–4pm. 601 Mission Bay Blvd. N., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122913\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/slowfood-eastbay.jpg\" alt=\"Agricultural Fire Relief: Let's Support Farmers & Laborers\" width=\"800\" height=\"400\" class=\"size-full wp-image-122913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-160x80.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-240x120.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-375x188.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-520x260.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Agricultural Fire Relief: Let's Support Farmers & Laborers \u003ccite>(courtesy Slow Food East Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another segment struggling with rebuilding is the farmers and laborers who grow our amazing food—many have lost their property, income, and crops, and need our support. On Sunday December 3rd, Slow Food East Bay is hosting the event \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">\u003cstrong>Agricultural Fire Relief: Let's Support Farmers & Laborers\u003c/strong>\u003c/a>! The walk-around tasting will feature food and drink stations (including international bites from partners like \u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a> and Hodo Soy, wines from Donkey & Goat and Broc Cellars, and charcuterie from The Local Butcher Shop), an amazing silent auction, and live music. \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">Tickets\u003c/a> are $35 and up. All proceeds will be split between \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> (supporting immigrants left without resources after the fires) and the Farmer’s Guild Just & Resilient Futures Fund, giving longer-term grants to farmers for rebuilding. 6pm–9pm. Bauman College: Holistic Nutrition + Culinary Arts, 1007 University Ave., Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_122911\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png\" alt=\"Rise Up Sonoma\" width=\"500\" height=\"500\" class=\"size-full wp-image-122911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png 500w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-375x375.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-150x150.png 150w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Rise Up Sonoma \u003ccite>(courtesy Rise Up Sonoma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is quite the fundraiser happening in Santa Rosa on Sunday December 3rd: \u003ca href=\"https://www.riseupsonoma.org\">\u003cstrong>Rise Up Sonoma\u003c/strong>\u003c/a>. This is a significant event, featuring top chefs and restaurants from San Francisco—including State Bird Provisions, Liholiho Yacht Club, and Cala—and from Sonoma: Valette, Willi’s Wine Bar, Cyrus, and others. Top Sonoma County wines will be poured, plus beers, aperitifs, and cocktails—and each participating vintner will be providing a rare three-liter bottle of wine for the silent auction. There will also be live music from Donavan Frankenreiter (alongside other artists). Tickets are $500, and VIPs will have quite the special access and bites. 100% of the proceeds will be distributed evenly to \u003ca href=\"http://www.calrestfoundation.org/fires.html\">Care Relief Fund\u003c/a>, \u003ca href=\"http://www.redwoodcu.org/northbayfirerelief\">Redwood Credit Union Fund\u003c/a>, \u003ca href=\"http://undocufund.org\">UndocuFund Fire Relief\u003c/a> for Sonoma County, \u003ca href=\"http://www.homesforsonoma.org\">Homes for Sonoma\u003c/a>, \u003ca href=\"http://www.rebuildwinecountry.org\">Rebuild Wine Country\u003c/a>, and \u003ca href=\"http://www.burnerswithoutborders.org\">Burners Without Borders\u003c/a>. 4pm–9pm. Sonoma County Day School, Jackson Theater, 4400 Day School Place, Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_122912\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Santa-eating-cookies.jpg\" alt=\"Santa will be visiting Nick’s Cove and collecting toys for children in need.\" width=\"640\" height=\"427\" class=\"size-full wp-image-122912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Santa will be visiting Nick’s Cove and collecting toys for children in need. \u003ccite>(courtesy of Nick’s Cove)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Santa\u003c/strong> will be paying a visit to the boat shack at \u003ca href=\"https://nickscove.com\">Nick’s Cove Restaurant, Oyster Bar, and Cottages\u003c/a> on Sunday December 3rd—and he pulls up in his boat! Not only can you get a photo with Santa (3pm–5pm), but Nick’s Cove is collecting \u003cstrong>toys for local children\u003c/strong> affected by the fires. For the rest of November and up until December 3rd, Nick’s Cove is a Toy Drop Site for \u003ca href=\"https://www.toysfortots.org/\">Toys for Tots\u003c/a>, collecting new, unwrapped toys for Sonoma County children affected by the fires. Anyone who brings toys to donate will receive a gift certificate for $50 off a January 2018 overnight stay, a $5 wooden nickel that can be used anytime, and a small bag of freshly made holiday treats by their pastry chef, Jenna Katsaros. 23240 Highway 1, Marshall.\u003c/p>\n\u003cfigure id=\"attachment_122925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/ritz-carleton.jpg\" alt=\"Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122925\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay \u003ccite>(courtesy of The Ritz-Carlton, Half Moon Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And one more event to keep in mind: \u003ca href=\"http://www.ritzcarlton.com/hmb\">The Ritz-Carlton, Half Moon Bay\u003c/a> is hosting an incredible brunch: \u003ca href=\"http://www.ritzcarlton.com/en/hotels/california/half-moon-bay/dining/master-chefs\">\u003cstrong>Master Chefs of France: Brunch and Book Launch\u003c/strong>\u003c/a> at Navio restaurant on Saturday December 16th, featuring nine of the Bay Area’s French Master Chefs. Joining the resort’s Executive Chef Xavier Salomon will be: Roland Passot of La Folie; Gerald Hirigoyen of Piperade; Claude Le Tohic of Alexander’s Steakhouse; Laurent Manrique of Café de la Presse and Aquitaine Wine Bistro; Fabrice Marcon of Berkeley City Club; Joël Guillon of Left Bank Brasserie; Eric Branger of The Ritz-Carlton, Los Angeles; and Michel Blanchet of Michel Cordon Bleu. The decadent French-inspired brunch (bring on the seafood quenelles Lyonnaise!) will celebrate the launch of the first cookbook by the \u003ca href=\"http://mcf-usa.com/\">Maîtres Cuisiniers de France\u003c/a>: \u003cem>Master Chefs of France: The Cookbook\u003c/em> and will help raise funds for those affected by the recent Northern California fires. Each guest (aged 13 and older) will receive a cookbook and 20% of each brunch admission price will be donated to \u003ca href=\"https://tippingpoint.org/\">Tipping Point Emergency Relief Fund\u003c/a>. $150 per guest; $99 per child ages five to 12, exclusive of tax and gratuity. Begins at 12pm. To place a reservation, call 650-712-7000.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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