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"bio": "Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.",
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"content": "\u003cp>Not only do the \u003ca href=\"http://sfgov.org/lhcb/sites/sfgov.org.lhcb/files/2015%20San%20Francisco%20Homeless%20Count%20%20Report_0.pdf\" target=\"_blank\">almost 7,000 \u003c/a>homeless residents of San Francisco have to grapple with the obvious challenges of homelessness, there’s another hidden set of challenges that come with their situation: simply accessing the services designed to help them.\u003c/p>\n\u003cp>Say you’re homeless and trying to get information about your veteran benefits. Once you’ve found the money to ride across the city on Muni, you might wait in line for two hours for an appointment. Then, when you finally reach the front of the line, you realize that you’ve you left your ID at the shelter where you’re staying. Or maybe you reach into your pack to pull out your ID, but realize that everything else you carry in your pack damaged it. Or maybe you left it at another shelter. Now you’ve wasted two hours, and have to trek back across the city. You know what church offers a free meal, but it’s later than you anticipated and they’ve stopped serving: your failed errand has cost you dinner.\u003c/p>\n\u003cp>That’s just a sample scenario of what homeless residents face everyday while trying to access the services geared to help the: a maze of small indignities and painfully banal problems that might seem simple to housed residents (Muni fare, internet access to look up a service’s hours, a safe place to store valuables) but are magnified to insurmountable obstacles to those experiencing homelessness. San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> aims to change that. The organization holds all-in-one help days several times a year offering over 150 services to assist homeless residents with everything from pet care to getting a California ID card.\u003c/p>\n\u003cp>“Project Homeless Connect is not about duplicating what already exists in the community, but bringing together what exists and making it easier to access for people experiencing homelessness,” said Emily Cohen, the group’s Deputy Director. “The idea of putting together over 100 different non-profit and city agencies together in a single day is so somebody doesn’t have to go all over town for months trying to get the things that they need, but can talk to the people they need all at once, in a single day.”\u003c/p>\n\u003cfigure id=\"attachment_104308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg\" alt=\"A sprawling PHC event\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sprawling PHC event \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Project Homeless Connect got its start in 2004 when then-mayor Gavin Newsom launched the program in conjunction with the San Francisco Department of Public Health. Since then, they’ve held about five well attended events a year: they’ve \u003ca href=\"http://www.projecthomelessconnect.org/about/results/\" target=\"_blank\">now served\u003c/a> over 75,000 homeless and low income San Franciscans. In 2012, they spun off the events into a daily program, called \u003ca href=\"http://www.projecthomelessconnect.org/get-help/every-day-connect/\" target=\"_blank\">Every Day Connect\u003c/a>, that offers the same kind of needs-based matchmaking on an everyday basis. The large events have been lauded for their success by the federal government's \u003ca href=\"http://usich.gov/\" target=\"_blank\">Interagency Council on Homelessness\u003c/a>, who deemed it a best practice model. The concept has also been replicated in over 200 cities across the country and in Canada and Australia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We really pride ourselves on hospitality, and treating every person who comes through our doors with the utmost dignity and respect: greeting them warmly, offering them a cup of coffee while they wait, and making people feel welcomed,” Cohen said. “We really believe that services in a dignified and compassionate setting are the most successful.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.projecthomelessconnect.org/calendar/\" target=\"_blank\">next PHC event\u003c/a> happens December 16. Before every event, a small army of volunteers is marshaled, a corporate sponsor secured. Volunteers spend the weeks leading up to the event handing out flyers to promote it, but Cohen said the biggest driver of traffic is word of mouth: “‘When people come to Project Homeless Connect and get what they need, and they’re treated with dignity and respect, they share that message with their friends and their peers, [and] it snowballs.”\u003c/p>\n\u003cp>A typical PHC event aims to cover every resource a homeless or low income person could need, including hair cuts, dental procedures, STD tests, and legal counseling. At their last event in September, they handed out 475 pairs of reading glasses, exchanged 175 needles and repaired 23 walkers or wheelchairs.\u003c/p>\n\u003cp>Food is also a focus. All attendees have the option to bring home a bag of groceries, provided by the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">SF Marin Food Bank\u003c/a> and carefully tailored to their situation: are they living on the streets, with no access to refrigeration? Are they living in a shelter with limited kitchen access? Are they living in a cramped SRO with no cooking supplies? Attendees, and volunteers, also get a lunch served in a pop-up cafe, typically with relaxing live music playing in the background.\u003c/p>\n\u003cfigure id=\"attachment_104310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-2.jpg\" alt=\"Bags of food for participants from the Food Bank.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bags of food for participants from the Food Bank. \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who want to donate food, Goldie Pyka, the public relations manager for the Food Bank, recommends looking at their list of \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/FoodFundDrives/2015_food_and_fund_drive_most-needed-foodsposter_final.pdf\" target=\"_blank\">most needed items\u003c/a>. But there are special considerations to keep in mind when donating to a largely homeless population: “Many of the people who come to PHC also have dental concerns, so soft foods are preferable. Think apple sauce, instant-oatmeal, canned fruits and veggies, beans, etc,” Pyka wrote in an email. “It may sound obvious, but people who are homeless generally have very few personal possessions, so ready-to-eat items are best. But this also means that other items, like ultra-sturdy bags and can openers, are critically important.”\u003c/p>\n\u003cp>There are also certain items to avoid: “A small but important note is to avoid foods that contain poppy seeds as these can, in some cases, result in a false-positive drug test,” she wrote.\u003c/p>\n\u003cp>And while some of PHC’s event offerings don’t deal with immediate concerns like food and shelter, Cohen says amenities like photo portraits and massage are still vital services in other ways.\u003c/p>\n\u003cp>“There are so many sort of peripheral benefits to the services we provide. Take massage. People experiencing homelessness have very high levels of stress in their lives, and to be able to help alleviate some of that burden is tremendous,” Cohen said.\u003c/p>\n\u003cp>“People sleeping on hard ground outside? Their backs hurt. They’re carrying around their belongings on their feet a lot, so being able to provide massage is a really nice gift,” she continued. “It’s not what you think of when you think of when you think of ending homelessness. But it restores dignity, it restores well being, and it’s a really important part of what we do.”\u003c/p>\n\u003cp>Like many nonprofits, PHC cobbles together their funding from a variety of sources: city funds, corporate sponsorship, grants and individual donations. And like every nonprofit, they’re in constant need of more of that funding. The group is hoping to expand their events, possibly by making them smaller and more frequent, or devising a mobile event to reach more people.\u003c/p>\n\u003cp>Yet for all the challenges that come with running such ambitious and large scale events, Cohen says there’s one thing they don’t have to worry about: the support of their community. The group has an active group of hundreds of volunteers who eagerly return to each event. And the group is also a shrewd user of social media. Using the hashtag \u003ca href=\"https://twitter.com/hashtag/PHCHelps?src=hash\" target=\"_blank\">#PHChelps\u003c/a>, they post items needed by their clients--say, a new pair of work boots for someone who got a construction job. Followers repost the message, ideally finding someone who has a spare pair of boots or who’s willing to buy a pair for them off of Amazon. Not every request gets fulfilled, but Cohen said she’s been impressed with the response.\u003c/p>\n\u003cfigure id=\"attachment_104309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104309\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg\" alt=\"Volunteers prepare bags of food for a PHC event.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prepare bags of food for a PHC event. \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“Homelessness is a community problem and it’s going to require a community response. PHC provides that apparatus for folks in San Francisco and in the Bay Area to get involved, and be an active participant in the solution,” she said. “We get calls everyday from people saying,‘I want to help. I don’t know what to do, but there are so many homeless people in San Francisco, and I want to do something.’ We offer them the ability to get really involved.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Not only do the \u003ca href=\"http://sfgov.org/lhcb/sites/sfgov.org.lhcb/files/2015%20San%20Francisco%20Homeless%20Count%20%20Report_0.pdf\" target=\"_blank\">almost 7,000 \u003c/a>homeless residents of San Francisco have to grapple with the obvious challenges of homelessness, there’s another hidden set of challenges that come with their situation: simply accessing the services designed to help them.\u003c/p>\n\u003cp>Say you’re homeless and trying to get information about your veteran benefits. Once you’ve found the money to ride across the city on Muni, you might wait in line for two hours for an appointment. Then, when you finally reach the front of the line, you realize that you’ve you left your ID at the shelter where you’re staying. Or maybe you reach into your pack to pull out your ID, but realize that everything else you carry in your pack damaged it. Or maybe you left it at another shelter. Now you’ve wasted two hours, and have to trek back across the city. You know what church offers a free meal, but it’s later than you anticipated and they’ve stopped serving: your failed errand has cost you dinner.\u003c/p>\n\u003cp>That’s just a sample scenario of what homeless residents face everyday while trying to access the services geared to help the: a maze of small indignities and painfully banal problems that might seem simple to housed residents (Muni fare, internet access to look up a service’s hours, a safe place to store valuables) but are magnified to insurmountable obstacles to those experiencing homelessness. San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> aims to change that. The organization holds all-in-one help days several times a year offering over 150 services to assist homeless residents with everything from pet care to getting a California ID card.\u003c/p>\n\u003cp>“Project Homeless Connect is not about duplicating what already exists in the community, but bringing together what exists and making it easier to access for people experiencing homelessness,” said Emily Cohen, the group’s Deputy Director. “The idea of putting together over 100 different non-profit and city agencies together in a single day is so somebody doesn’t have to go all over town for months trying to get the things that they need, but can talk to the people they need all at once, in a single day.”\u003c/p>\n\u003cfigure id=\"attachment_104308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg\" alt=\"A sprawling PHC event\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sprawling PHC event \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Project Homeless Connect got its start in 2004 when then-mayor Gavin Newsom launched the program in conjunction with the San Francisco Department of Public Health. Since then, they’ve held about five well attended events a year: they’ve \u003ca href=\"http://www.projecthomelessconnect.org/about/results/\" target=\"_blank\">now served\u003c/a> over 75,000 homeless and low income San Franciscans. In 2012, they spun off the events into a daily program, called \u003ca href=\"http://www.projecthomelessconnect.org/get-help/every-day-connect/\" target=\"_blank\">Every Day Connect\u003c/a>, that offers the same kind of needs-based matchmaking on an everyday basis. The large events have been lauded for their success by the federal government's \u003ca href=\"http://usich.gov/\" target=\"_blank\">Interagency Council on Homelessness\u003c/a>, who deemed it a best practice model. The concept has also been replicated in over 200 cities across the country and in Canada and Australia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We really pride ourselves on hospitality, and treating every person who comes through our doors with the utmost dignity and respect: greeting them warmly, offering them a cup of coffee while they wait, and making people feel welcomed,” Cohen said. “We really believe that services in a dignified and compassionate setting are the most successful.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.projecthomelessconnect.org/calendar/\" target=\"_blank\">next PHC event\u003c/a> happens December 16. Before every event, a small army of volunteers is marshaled, a corporate sponsor secured. Volunteers spend the weeks leading up to the event handing out flyers to promote it, but Cohen said the biggest driver of traffic is word of mouth: “‘When people come to Project Homeless Connect and get what they need, and they’re treated with dignity and respect, they share that message with their friends and their peers, [and] it snowballs.”\u003c/p>\n\u003cp>A typical PHC event aims to cover every resource a homeless or low income person could need, including hair cuts, dental procedures, STD tests, and legal counseling. At their last event in September, they handed out 475 pairs of reading glasses, exchanged 175 needles and repaired 23 walkers or wheelchairs.\u003c/p>\n\u003cp>Food is also a focus. All attendees have the option to bring home a bag of groceries, provided by the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">SF Marin Food Bank\u003c/a> and carefully tailored to their situation: are they living on the streets, with no access to refrigeration? Are they living in a shelter with limited kitchen access? Are they living in a cramped SRO with no cooking supplies? Attendees, and volunteers, also get a lunch served in a pop-up cafe, typically with relaxing live music playing in the background.\u003c/p>\n\u003cfigure id=\"attachment_104310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-2.jpg\" alt=\"Bags of food for participants from the Food Bank.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bags of food for participants from the Food Bank. \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who want to donate food, Goldie Pyka, the public relations manager for the Food Bank, recommends looking at their list of \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/FoodFundDrives/2015_food_and_fund_drive_most-needed-foodsposter_final.pdf\" target=\"_blank\">most needed items\u003c/a>. But there are special considerations to keep in mind when donating to a largely homeless population: “Many of the people who come to PHC also have dental concerns, so soft foods are preferable. Think apple sauce, instant-oatmeal, canned fruits and veggies, beans, etc,” Pyka wrote in an email. “It may sound obvious, but people who are homeless generally have very few personal possessions, so ready-to-eat items are best. But this also means that other items, like ultra-sturdy bags and can openers, are critically important.”\u003c/p>\n\u003cp>There are also certain items to avoid: “A small but important note is to avoid foods that contain poppy seeds as these can, in some cases, result in a false-positive drug test,” she wrote.\u003c/p>\n\u003cp>And while some of PHC’s event offerings don’t deal with immediate concerns like food and shelter, Cohen says amenities like photo portraits and massage are still vital services in other ways.\u003c/p>\n\u003cp>“There are so many sort of peripheral benefits to the services we provide. Take massage. People experiencing homelessness have very high levels of stress in their lives, and to be able to help alleviate some of that burden is tremendous,” Cohen said.\u003c/p>\n\u003cp>“People sleeping on hard ground outside? Their backs hurt. They’re carrying around their belongings on their feet a lot, so being able to provide massage is a really nice gift,” she continued. “It’s not what you think of when you think of when you think of ending homelessness. But it restores dignity, it restores well being, and it’s a really important part of what we do.”\u003c/p>\n\u003cp>Like many nonprofits, PHC cobbles together their funding from a variety of sources: city funds, corporate sponsorship, grants and individual donations. And like every nonprofit, they’re in constant need of more of that funding. The group is hoping to expand their events, possibly by making them smaller and more frequent, or devising a mobile event to reach more people.\u003c/p>\n\u003cp>Yet for all the challenges that come with running such ambitious and large scale events, Cohen says there’s one thing they don’t have to worry about: the support of their community. The group has an active group of hundreds of volunteers who eagerly return to each event. And the group is also a shrewd user of social media. Using the hashtag \u003ca href=\"https://twitter.com/hashtag/PHCHelps?src=hash\" target=\"_blank\">#PHChelps\u003c/a>, they post items needed by their clients--say, a new pair of work boots for someone who got a construction job. Followers repost the message, ideally finding someone who has a spare pair of boots or who’s willing to buy a pair for them off of Amazon. Not every request gets fulfilled, but Cohen said she’s been impressed with the response.\u003c/p>\n\u003cfigure id=\"attachment_104309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104309\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg\" alt=\"Volunteers prepare bags of food for a PHC event.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prepare bags of food for a PHC event. \u003ccite>(Jamey Thomas)\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>“Homelessness is a community problem and it’s going to require a community response. PHC provides that apparatus for folks in San Francisco and in the Bay Area to get involved, and be an active participant in the solution,” she said. “We get calls everyday from people saying,‘I want to help. I don’t know what to do, but there are so many homeless people in San Francisco, and I want to do something.’ We offer them the ability to get really involved.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Animal Place Offers a Compassionate Thanksgiving Alternative for Turkeys",
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"content": "\u003cp>Thanksgiving can be a difficult holiday if you’re a vegan. Just ask Patricia Seals. The Martinez resident stopped eating all animal products in 2008 and was looking for a different way to celebrate.\u003c/p>\n\u003cp>For the past six years, she has joined vegans and their friends at the annual Thank the Turkeys event at Grass Valley’s \u003ca href=\"http://animalplace.org/\" target=\"_blank\">Animal Place\u003c/a>, a sanctuary for rescued farm animals.\u003c/p>\n\u003cp>This year's Thank the Turkeys is taking place Saturday, November 21 from 11 a.m. to 5 p.m. Tickets cost $65 for adults and $45 for children, and includes a multi-course vegan meal catered by \u003ca href=\"http://www.sanctuarybistro.com\" target=\"_blank\">Sanctuary Bistro\u003c/a> in Berkeley. \u003ca href=\"http://events.r20.constantcontact.com/register/event?oeidk=a07eblt2ujde32ed510&llr=yx8spybab\" target=\"_blank\">Pre-registration is required\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103015\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-103015\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/santuarybistrofamily-800x533.jpg\" alt=\"The owners of Berkeley's Sanctuary Bistro, Barry Horton and Jennifer Jones Horton, are supporters of Animal Place.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The owners of Berkeley's Sanctuary Bistro, Barry Horton and Jennifer Jones Horton, are supporters of Animal Place. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a good way for people who love animals to celebrate the holiday, and have good food and good company in a completely cruelty-free and compassionate way,” said Seals.\u003c/p>\n\u003cp>Besides the vegan meal, the hallmark of the event is an opportunity to interact with chickens and turkeys -- as well as other animals -- that have been rescued from farms. One of those turkeys is Jude. In 2012, when his peers were being rounded up to be taken to the slaughterhouse before Thanksgiving, Jude, who had spent his life on a free-range farm in Petaluma, managed to hide in a corner of the barn.\u003c/p>\n\u003cfigure id=\"attachment_103013\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-103013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/jude-e1446776431366-400x469.jpg\" alt=\"Jude was rescued when he avoided the Thanksgiving slaughter.\" width=\"400\" height=\"469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-400x469.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-800x939.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-1180x1385.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-960x1127.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366.jpg 1365w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Jude was rescued when he avoided the Thanksgiving slaughter. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A neighbor called Animal Place to tell them about Jude, and Animal Place \u003ca href=\"https://www.youtube.com/watch?v=5-FiwWF_6nY&feature=youtu.be\" target=\"_blank\">rescue workers came and got him\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We started Thank the Turkeys six years ago as a way to introduce the public as well as our supporters to the amazing turkeys and other animals who live in our sanctuary,” said Marji Beach, Animal Place’s education director.\u003c/p>\n\u003cp>“We kill 45 million turkeys for Thanksgiving every year,” said Beach. “Our event is for people to see you can have a delicious plant-based Thanksgiving dinner and cut out the cruelty, by not having a large bird as the centerpiece, and have them as our friends.”\u003c/p>\n\u003cp>Of the 14 turkeys at Animal Place, “most of them have been rescued directly from farms or were cruelty cases,” said Beach. “And a few came to us a few weeks before Thanksgiving one year, someone had rescued them from a farm, and left them in a box in our driveway.”\u003c/p>\n\u003cfigure id=\"attachment_103014\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-103014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cheyenne-800x533.jpg\" alt=\"Cheyenne was one of the turkeys left in a box in Animal Place's driveway.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cheyenne was one of the turkeys left in a box in Animal Place's driveway. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Animal Place serves as a sanctuary for farm animals that would most often be killed, either for meat or because they are no longer useful to the farmer. The turkeys that reside there are not a large part of the population, but “they have a lot of special needs,” said Beach. “It can be tough to take care of them, but we take as many as we physically and financially can care for.”\u003c/p>\n\u003cp>Because the turkeys are bred specifically for human consumption, they have very large breast muscles, which causes them multiple health problems, said Beach.\u003c/p>\n\u003cp>“They can have arthritis, joint problems, heart attacks, or they can’t fly or perch,” she said. “They often can’t do most behaviors they want to do because they’ve been bred to be really big.”\u003c/p>\n\u003cp>At the upcoming event, visitors will be able to interact with all the animals at the sanctuary, and feed sweet potato pie to the chickens and turkeys.\u003c/p>\n\u003cp>“Everyone loves that,” said Beach.\u003c/p>\n\u003cp>Photographers will be on hand to capture guests feeding pie to the animals. Jeffrey Masson, a best-selling author who specializes in the emotional life of animals, is the featured guest speaker.\u003c/p>\n\u003cp>The menu will feature such dishes as cremini mushroom caps filled with walnut and mushroom pate, and portabello and spinach bread pudding in a soy custard.\u003c/p>\n\u003cp>While Beach sees new faces every year, there are quite a few, like Seals, to whom this has become their Thanksgiving tradition.\u003c/p>\n\u003cfigure id=\"attachment_103109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Patricia1920.jpg\" alt=\"Patricia Seals at another Animal Place event. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-103109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Patricia Seals at another Animal Place event. \u003ccite>(Courtesy of Patricia Seals)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seals said the event has saved her sanity in some ways, as she’s grateful to have the opportunity to mark the holiday by showing appreciation for the turkeys when “everyone else is throwing turkeys into their shopping carts.”\u003c/p>\n\u003cp>Given that Martinez is not exactly a vegan hotspot, she added, she appreciates the sense of community she feels at Animal Place.\u003c/p>\n\u003cp>“I always go alone, but I’m never alone,” she said. “The people there are happy to sit and talk with you and you’re among friends there.”\u003c/p>\n\u003cp>Both Seals and Beach said that non-vegans are welcome too, as some attendees bring their non-vegan family members.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“A lot who come to the event are vegan or veg-curious who maybe don’t have a supportive family or network of friends to have a vegan dinner, so this is their chance,” said Beach. “But most of all, this is a fun day to come together with people who appreciate turkeys for who they are and not as something to eat.”\u003c/p>\n\n",
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"excerpt": "Looking for a cruelty-free, vegan-friendly way to celebrate Thanksgiving? Animal Place's Thank the Turkeys event might be just the ticket.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving can be a difficult holiday if you’re a vegan. Just ask Patricia Seals. The Martinez resident stopped eating all animal products in 2008 and was looking for a different way to celebrate.\u003c/p>\n\u003cp>For the past six years, she has joined vegans and their friends at the annual Thank the Turkeys event at Grass Valley’s \u003ca href=\"http://animalplace.org/\" target=\"_blank\">Animal Place\u003c/a>, a sanctuary for rescued farm animals.\u003c/p>\n\u003cp>This year's Thank the Turkeys is taking place Saturday, November 21 from 11 a.m. to 5 p.m. Tickets cost $65 for adults and $45 for children, and includes a multi-course vegan meal catered by \u003ca href=\"http://www.sanctuarybistro.com\" target=\"_blank\">Sanctuary Bistro\u003c/a> in Berkeley. \u003ca href=\"http://events.r20.constantcontact.com/register/event?oeidk=a07eblt2ujde32ed510&llr=yx8spybab\" target=\"_blank\">Pre-registration is required\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103015\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-103015\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/santuarybistrofamily-800x533.jpg\" alt=\"The owners of Berkeley's Sanctuary Bistro, Barry Horton and Jennifer Jones Horton, are supporters of Animal Place.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The owners of Berkeley's Sanctuary Bistro, Barry Horton and Jennifer Jones Horton, are supporters of Animal Place. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a good way for people who love animals to celebrate the holiday, and have good food and good company in a completely cruelty-free and compassionate way,” said Seals.\u003c/p>\n\u003cp>Besides the vegan meal, the hallmark of the event is an opportunity to interact with chickens and turkeys -- as well as other animals -- that have been rescued from farms. One of those turkeys is Jude. In 2012, when his peers were being rounded up to be taken to the slaughterhouse before Thanksgiving, Jude, who had spent his life on a free-range farm in Petaluma, managed to hide in a corner of the barn.\u003c/p>\n\u003cfigure id=\"attachment_103013\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-103013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/jude-e1446776431366-400x469.jpg\" alt=\"Jude was rescued when he avoided the Thanksgiving slaughter.\" width=\"400\" height=\"469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-400x469.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-800x939.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-1180x1385.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-960x1127.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366.jpg 1365w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Jude was rescued when he avoided the Thanksgiving slaughter. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A neighbor called Animal Place to tell them about Jude, and Animal Place \u003ca href=\"https://www.youtube.com/watch?v=5-FiwWF_6nY&feature=youtu.be\" target=\"_blank\">rescue workers came and got him\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We started Thank the Turkeys six years ago as a way to introduce the public as well as our supporters to the amazing turkeys and other animals who live in our sanctuary,” said Marji Beach, Animal Place’s education director.\u003c/p>\n\u003cp>“We kill 45 million turkeys for Thanksgiving every year,” said Beach. “Our event is for people to see you can have a delicious plant-based Thanksgiving dinner and cut out the cruelty, by not having a large bird as the centerpiece, and have them as our friends.”\u003c/p>\n\u003cp>Of the 14 turkeys at Animal Place, “most of them have been rescued directly from farms or were cruelty cases,” said Beach. “And a few came to us a few weeks before Thanksgiving one year, someone had rescued them from a farm, and left them in a box in our driveway.”\u003c/p>\n\u003cfigure id=\"attachment_103014\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-103014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cheyenne-800x533.jpg\" alt=\"Cheyenne was one of the turkeys left in a box in Animal Place's driveway.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cheyenne was one of the turkeys left in a box in Animal Place's driveway. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Animal Place serves as a sanctuary for farm animals that would most often be killed, either for meat or because they are no longer useful to the farmer. The turkeys that reside there are not a large part of the population, but “they have a lot of special needs,” said Beach. “It can be tough to take care of them, but we take as many as we physically and financially can care for.”\u003c/p>\n\u003cp>Because the turkeys are bred specifically for human consumption, they have very large breast muscles, which causes them multiple health problems, said Beach.\u003c/p>\n\u003cp>“They can have arthritis, joint problems, heart attacks, or they can’t fly or perch,” she said. “They often can’t do most behaviors they want to do because they’ve been bred to be really big.”\u003c/p>\n\u003cp>At the upcoming event, visitors will be able to interact with all the animals at the sanctuary, and feed sweet potato pie to the chickens and turkeys.\u003c/p>\n\u003cp>“Everyone loves that,” said Beach.\u003c/p>\n\u003cp>Photographers will be on hand to capture guests feeding pie to the animals. Jeffrey Masson, a best-selling author who specializes in the emotional life of animals, is the featured guest speaker.\u003c/p>\n\u003cp>The menu will feature such dishes as cremini mushroom caps filled with walnut and mushroom pate, and portabello and spinach bread pudding in a soy custard.\u003c/p>\n\u003cp>While Beach sees new faces every year, there are quite a few, like Seals, to whom this has become their Thanksgiving tradition.\u003c/p>\n\u003cfigure id=\"attachment_103109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Patricia1920.jpg\" alt=\"Patricia Seals at another Animal Place event. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-103109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Patricia Seals at another Animal Place event. \u003ccite>(Courtesy of Patricia Seals)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seals said the event has saved her sanity in some ways, as she’s grateful to have the opportunity to mark the holiday by showing appreciation for the turkeys when “everyone else is throwing turkeys into their shopping carts.”\u003c/p>\n\u003cp>Given that Martinez is not exactly a vegan hotspot, she added, she appreciates the sense of community she feels at Animal Place.\u003c/p>\n\u003cp>“I always go alone, but I’m never alone,” she said. “The people there are happy to sit and talk with you and you’re among friends there.”\u003c/p>\n\u003cp>Both Seals and Beach said that non-vegans are welcome too, as some attendees bring their non-vegan family members.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“A lot who come to the event are vegan or veg-curious who maybe don’t have a supportive family or network of friends to have a vegan dinner, so this is their chance,” said Beach. “But most of all, this is a fun day to come together with people who appreciate turkeys for who they are and not as something to eat.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate Food Day with a Feast for the Eyes",
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"content": "\u003cp>Did you know this Saturday, October 24, 2015 is National Food Day? Created by the \u003ca href=\"http://www.cspinet.org/about/index.html\" target=\"_blank\">Center for Science in the Public Interest\u003c/a>, \u003ca href=\"http://www.foodday.org/\" target=\"_blank\">Food Day\u003c/a> is a loose coalition of nationwide events that aim to \"inspire Americans to change their diets and our food policies\" in order to create a healthier, more sustainable approach to the way we produce and consume food.\u003c/p>\n\u003cp>San Francisco’s \u003ca href=\"http://www.roxie.com/ai1ec_event/food-day-film-day-festival/\" target=\"_blank\">Food Day/Film Day Festival\u003c/a>, curated by \u003ca href=\"http://eatdrinkfilms.com/\" target=\"_blank\">EatDrinkFilms\u003c/a>, a local online magazine, screens four feature films -- three San Francisco premieres and a beloved classic -- at the Roxie Theatre in the heart of the Mission District. An additional program of shorts screens for free at the Exploratorium.\u003c/p>\n\u003cfigure id=\"attachment_102283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/elsomni2.jpg\" alt=\"Still from El Somni (The Dream)\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Still from El Somni (The Dream)\u003c/figcaption>\u003c/figure>\n\u003cp>Probably the most intriguing selection in the mix is \u003cem>El Somni (The Dream)\u003c/em>, a Spanish film documenting the production of an immersive art experience that includes, music, dance, film, sculpture and food. (\u003cem>El Somni\u003c/em> screens Saturday at 7pm.) “The Dream” in question is a \"12-course opera, a 12-act banquet\" prepared and performed for a lucky group of 12 participants who dine at a round table, which doubles as a video screen and is surrounded by three more. The documentary follows the event’s creators, including director Franc Aleu and the Roca Brothers, proprietors of El Celler de Can Roca (a restaurant in Girona, Spain, that has received three Michelin stars and was named best restaurant in the world by English Restaurant Magazine in 2013), alongside 40 visual, gastronomic and performing artists, as they conceive and prepare a sensual feast.\u003c/p>\n\u003cp>Early on we see vivid details of the event's conceptualization. Each of the Rocas struggles to explain the ideas and emotions they want to explore within the flavors of the food. One asks, \"How does the moon taste?\" And the answer has something to do with ashes and truffles. Another talks about Indian spices and peppers growing in adjacent fields and thinks about the sensual harmony of color, smell and taste within a holistic environment. A third ponders the origins of life in the depths of the sea.\u003c/p>\n\u003cp>Dancers are motion-captured and turned into statues that crumble under the weight of overwrought emotions. A musician-engineer constructs a robotic string quintet. Metal workers create delicate silver coral serving dishes. A ceramic artist considers the delicacy of desire and makes a plate to match.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/ckxZnzca7_c\u003c/p>\n\u003cp>The preparation for the event is like the construction of an opera, including sets, costumes, props, music, singing, dancing, acting … and food, strange and seemingly glorious food. One diner wonders at the event’s excess; this much sensation runs the risk of failure, going too far and creating a sensual short-circuit. Other participants struggle to translate what they are feeling into words. Words fail, but overall, the film is a phantasmagoria of delicious decadence, a vision of a European art elite in pursuit of a total art experience. I can't imagine this film screening anywhere else, so this might be your only chance to catch it in all of its avant-garde glory.\u003c/p>\n\u003cfigure id=\"attachment_102284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/babettes.jpg\" alt=\"Still from Babette's Feast\" width=\"1920\" height=\"1574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-400x328.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-1440x1181.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-1180x967.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-960x787.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Still from Babette's Feast\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>El Somni\u003c/em> relates directly to the festival's opener, the 1987 Academy Award-winner, \u003cem>Babette's Feast\u003c/em>, a Danish film that is shot like a Dutch master painting. (\u003cem>Babette’s Feast\u003c/em> screens Saturday at 1:15pm.) The film explains how a pair of pious sisters living in a small, 19th-century Dutch seaside village end up with a French housekeeper, who demonstrates the transformational power and the art of cooking. If you haven't seen \u003cem>Babette's Feast\u003c/em>, now is the time. It's a quiet and gorgeously moving portrait of earthiness and grace.\u003c/p>\n\u003cp>https://youtu.be/H5w9skKcdnA\u003c/p>\n\u003cp>An additional European entry, \u003cem>The Ways of Wine\u003c/em>, is an odd combination of documentary and drama, following a famous sommelier who inexplicably loses his palate and is encouraged to visit Argentina’s best wineries to somehow recover it. (\u003cem>The Ways of Wine\u003c/em> screens Saturday at 9:15pm.)\u003c/p>\n\u003cfigure id=\"attachment_102285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/pollan.jpg\" alt=\"Michael Pollan, In Defense of Food\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Michael Pollan, In Defense of Food \u003ccite>(John Chater)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the U.S. front, the discussion is a little less elevated, but the debate is no less vital. Local filmmaker, Michael Schwarz's \u003cem>In Defense of Food\u003c/em>, based on Michael Pollan's book of the same name, demonstrates how completely the American commercial food system has gone off the rails. (\u003cem>In Defense of Food\u003c/em> screens Saturday at 4pm.) It's a portrait of practices and policies that have created cheap foods that lack basic nutritional value, which Pollan calls \"edible food-like substances.\" They inhabit the center sections of every supermarket and take up most of the shelf space. They come in brightly colored packages that proclaim their virtues or point out proudly what vices they lack. Pollan calls them overabundant evidence of \"nutrionalism,\" a non-holistic ideology that breaks food into its constituent parts and proclaims some elements good and others bad. We are always (in the U.S. at least) in the midst of some fad or another that tells us that fat, gluten or some other element is bad, while this month, fiber or antioxidants are in! Food manufacturers go out of their way to remove the offending materials and add those that everyone wants.\u003c/p>\n\u003cp>Basically, Pollan says, these packaged foods generate the problems they are also attempting to solve. He says, \"The quieter foods are most likely much healthier,\" meaning, in terms of nutrition, the ones in the packages have much less to offer than they claim and the ones outside of packages speak (softly) for themselves. Pollan’s slogan is, “Eat food, not too much, mostly plants.”\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/135709265\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\u003cp>What's great about \u003cem>In Defense of Food\u003c/em> is that it's NOT DEPRESSING!!! It's a really informative journey through the history of our current commercial food system, exploring the reasons many situations as they currently stand came into being in the first place. Evolutionarily, one can see how the system developed, but also how it grew out of control. There were reasons in the past to want to produce cheap food, most specifically in reaction to the starvation and deprivation suffered during the Great Depression. However, those systems have gone out of whack and it's time for a rebalance. We are in a new era where scarce resources can hardly be wasted on the production of foods that cost less (because government subsidized) and are less healthy (because stripped of nutritional value) and end up causing harm (and thereby cost more in medical fees). The whole situation would seem inexplicable if Pollan weren’t such a sensible guide. And the film is illustrated by Maira Kalman, so it's great to look at as well. (Director Michael Schwarz will be at the screening.)\u003c/p>\n\u003cp>Finally, there is a free screening of shorts Saturday, 11am at the Exploratorium, which includes a screening of Susan Rockefeller’s \u003cem>Food for Thought, Food for Life\u003c/em>. Covering much the same territory as \u003cem>In Defense of Food\u003c/em>, and with a similar effervescent zip, Rockefeller’s 22-minute short is almost an executive summary of the ideas explored in depth in Schwarz’s 2-hour doc. \u003cem>Food for Thought, Food for Life\u003c/em> is, however, a bite-sized primer that could and should be seen by everyone who cares about food.\u003c/p>\n\u003cp>Speaking of caring, this much food imagery will inevitably make your stomach growl. Luckily, the folks at Eat Drink Films have got you covered. There will be tastings between screenings hosted by local food and beverage producers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Food Day/Film Day is Saturday, October 24, 2015 at the Roxie Theatre and the Exploratorium in San Francisco. For tickets and information visit \u003ca href=\"http://eatdrinkfilms.com/\" target=\"_blank\">eatdrinkfilms.com\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Did you know this Saturday, October 24, 2015 is National Food Day? Created by the \u003ca href=\"http://www.cspinet.org/about/index.html\" target=\"_blank\">Center for Science in the Public Interest\u003c/a>, \u003ca href=\"http://www.foodday.org/\" target=\"_blank\">Food Day\u003c/a> is a loose coalition of nationwide events that aim to \"inspire Americans to change their diets and our food policies\" in order to create a healthier, more sustainable approach to the way we produce and consume food.\u003c/p>\n\u003cp>San Francisco’s \u003ca href=\"http://www.roxie.com/ai1ec_event/food-day-film-day-festival/\" target=\"_blank\">Food Day/Film Day Festival\u003c/a>, curated by \u003ca href=\"http://eatdrinkfilms.com/\" target=\"_blank\">EatDrinkFilms\u003c/a>, a local online magazine, screens four feature films -- three San Francisco premieres and a beloved classic -- at the Roxie Theatre in the heart of the Mission District. An additional program of shorts screens for free at the Exploratorium.\u003c/p>\n\u003cfigure id=\"attachment_102283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/elsomni2.jpg\" alt=\"Still from El Somni (The Dream)\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Still from El Somni (The Dream)\u003c/figcaption>\u003c/figure>\n\u003cp>Probably the most intriguing selection in the mix is \u003cem>El Somni (The Dream)\u003c/em>, a Spanish film documenting the production of an immersive art experience that includes, music, dance, film, sculpture and food. (\u003cem>El Somni\u003c/em> screens Saturday at 7pm.) “The Dream” in question is a \"12-course opera, a 12-act banquet\" prepared and performed for a lucky group of 12 participants who dine at a round table, which doubles as a video screen and is surrounded by three more. The documentary follows the event’s creators, including director Franc Aleu and the Roca Brothers, proprietors of El Celler de Can Roca (a restaurant in Girona, Spain, that has received three Michelin stars and was named best restaurant in the world by English Restaurant Magazine in 2013), alongside 40 visual, gastronomic and performing artists, as they conceive and prepare a sensual feast.\u003c/p>\n\u003cp>Early on we see vivid details of the event's conceptualization. Each of the Rocas struggles to explain the ideas and emotions they want to explore within the flavors of the food. One asks, \"How does the moon taste?\" And the answer has something to do with ashes and truffles. Another talks about Indian spices and peppers growing in adjacent fields and thinks about the sensual harmony of color, smell and taste within a holistic environment. A third ponders the origins of life in the depths of the sea.\u003c/p>\n\u003cp>Dancers are motion-captured and turned into statues that crumble under the weight of overwrought emotions. A musician-engineer constructs a robotic string quintet. Metal workers create delicate silver coral serving dishes. A ceramic artist considers the delicacy of desire and makes a plate to match.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ckxZnzca7_c'\n title='//www.youtube.com/embed/ckxZnzca7_c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The preparation for the event is like the construction of an opera, including sets, costumes, props, music, singing, dancing, acting … and food, strange and seemingly glorious food. One diner wonders at the event’s excess; this much sensation runs the risk of failure, going too far and creating a sensual short-circuit. Other participants struggle to translate what they are feeling into words. Words fail, but overall, the film is a phantasmagoria of delicious decadence, a vision of a European art elite in pursuit of a total art experience. I can't imagine this film screening anywhere else, so this might be your only chance to catch it in all of its avant-garde glory.\u003c/p>\n\u003cfigure id=\"attachment_102284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/babettes.jpg\" alt=\"Still from Babette's Feast\" width=\"1920\" height=\"1574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-400x328.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-1440x1181.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-1180x967.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-960x787.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Still from Babette's Feast\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>El Somni\u003c/em> relates directly to the festival's opener, the 1987 Academy Award-winner, \u003cem>Babette's Feast\u003c/em>, a Danish film that is shot like a Dutch master painting. (\u003cem>Babette’s Feast\u003c/em> screens Saturday at 1:15pm.) The film explains how a pair of pious sisters living in a small, 19th-century Dutch seaside village end up with a French housekeeper, who demonstrates the transformational power and the art of cooking. If you haven't seen \u003cem>Babette's Feast\u003c/em>, now is the time. It's a quiet and gorgeously moving portrait of earthiness and grace.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/H5w9skKcdnA'\n title='//www.youtube.com/embed/H5w9skKcdnA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>An additional European entry, \u003cem>The Ways of Wine\u003c/em>, is an odd combination of documentary and drama, following a famous sommelier who inexplicably loses his palate and is encouraged to visit Argentina’s best wineries to somehow recover it. (\u003cem>The Ways of Wine\u003c/em> screens Saturday at 9:15pm.)\u003c/p>\n\u003cfigure id=\"attachment_102285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/pollan.jpg\" alt=\"Michael Pollan, In Defense of Food\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Michael Pollan, In Defense of Food \u003ccite>(John Chater)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the U.S. front, the discussion is a little less elevated, but the debate is no less vital. Local filmmaker, Michael Schwarz's \u003cem>In Defense of Food\u003c/em>, based on Michael Pollan's book of the same name, demonstrates how completely the American commercial food system has gone off the rails. (\u003cem>In Defense of Food\u003c/em> screens Saturday at 4pm.) It's a portrait of practices and policies that have created cheap foods that lack basic nutritional value, which Pollan calls \"edible food-like substances.\" They inhabit the center sections of every supermarket and take up most of the shelf space. They come in brightly colored packages that proclaim their virtues or point out proudly what vices they lack. Pollan calls them overabundant evidence of \"nutrionalism,\" a non-holistic ideology that breaks food into its constituent parts and proclaims some elements good and others bad. We are always (in the U.S. at least) in the midst of some fad or another that tells us that fat, gluten or some other element is bad, while this month, fiber or antioxidants are in! Food manufacturers go out of their way to remove the offending materials and add those that everyone wants.\u003c/p>\n\u003cp>Basically, Pollan says, these packaged foods generate the problems they are also attempting to solve. He says, \"The quieter foods are most likely much healthier,\" meaning, in terms of nutrition, the ones in the packages have much less to offer than they claim and the ones outside of packages speak (softly) for themselves. Pollan’s slogan is, “Eat food, not too much, mostly plants.”\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/135709265\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\u003cp>What's great about \u003cem>In Defense of Food\u003c/em> is that it's NOT DEPRESSING!!! It's a really informative journey through the history of our current commercial food system, exploring the reasons many situations as they currently stand came into being in the first place. Evolutionarily, one can see how the system developed, but also how it grew out of control. There were reasons in the past to want to produce cheap food, most specifically in reaction to the starvation and deprivation suffered during the Great Depression. However, those systems have gone out of whack and it's time for a rebalance. We are in a new era where scarce resources can hardly be wasted on the production of foods that cost less (because government subsidized) and are less healthy (because stripped of nutritional value) and end up causing harm (and thereby cost more in medical fees). The whole situation would seem inexplicable if Pollan weren’t such a sensible guide. And the film is illustrated by Maira Kalman, so it's great to look at as well. (Director Michael Schwarz will be at the screening.)\u003c/p>\n\u003cp>Finally, there is a free screening of shorts Saturday, 11am at the Exploratorium, which includes a screening of Susan Rockefeller’s \u003cem>Food for Thought, Food for Life\u003c/em>. Covering much the same territory as \u003cem>In Defense of Food\u003c/em>, and with a similar effervescent zip, Rockefeller’s 22-minute short is almost an executive summary of the ideas explored in depth in Schwarz’s 2-hour doc. \u003cem>Food for Thought, Food for Life\u003c/em> is, however, a bite-sized primer that could and should be seen by everyone who cares about food.\u003c/p>\n\u003cp>Speaking of caring, this much food imagery will inevitably make your stomach growl. Luckily, the folks at Eat Drink Films have got you covered. There will be tastings between screenings hosted by local food and beverage producers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food Day/Film Day is Saturday, October 24, 2015 at the Roxie Theatre and the Exploratorium in San Francisco. For tickets and information visit \u003ca href=\"http://eatdrinkfilms.com/\" target=\"_blank\">eatdrinkfilms.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fighting World Hunger The Buddhist Way: Walk to Feed the Hungry with Buddhist Global Relief",
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"content": "\u003cp>In 2007, \u003ca href=\"https://en.wikipedia.org/wiki/Bhikkhu_Bodhi\" target=\"_blank\">Bhikkhu Bodhi\u003c/a> was disenchanted with a growing trend he saw in the American Buddhism community. The Theravada Buddhist monk, \u003ca href=\"http://www.amazon.com/Bhikkhu-Bodhi/e/B001JXB7VI\" target=\"_blank\">the author \u003c/a>of several influential translations of Buddhist texts, was happy that Buddhism was growing and becoming popular in the US, but he was troubled with what he saw as the community’s emphasis on self-fulfillment at the expense of empathy for the greater world--Buddhism in a vacuum, essentially.\u003c/p>\n\u003cp>He penned an editorial about the topic in the magazine \u003cem>Buddhadharma\u003c/em>, titling it “\u003ca href=\"http://www.lionsroar.com/a-challenge-to-buddhists/\" target=\"_blank\">A Challenge to Buddhists\u003c/a>,” and implored readers to do more to fight global suffering, declaring that:\u003c/p>\n\u003cblockquote>\u003cp>“The special challenge facing Buddhism in our age is to stand up as an advocate for justice in the world, a voice of conscience for those victims of social, economic, and political injustice who cannot stand up and speak for themselves.”\u003c/p>\u003c/blockquote>\n\u003cp>Bodhi’s editorial sparked a major response in the American Buddhist community. Many felt the same, and wanted to channel their energy into actionable charity work. In 2009, Bodhi and others created \u003ca href=\"https://buddhistglobalrelief.org/index.html\" target=\"_blank\">Buddhist Global Relief\u003c/a> (BGR). They see the ultimate work of Buddhism as helping others and ending suffering, and point out that Buddha himself spoke out against hunger: in the Dhammapada, one of the most widely read collections of his writings, Buddha said that “Hunger is the worst illness.”\u003c/p>\n\u003cp>The nonprofit works on \u003ca href=\"https://buddhistglobalrelief.org/active/whatWeDo.html\" target=\"_blank\">long term solutions\u003c/a> to ending poverty and hunger, and helps communities create their own sustainable food sources, rather than creating an endless cycle of food dependence. They’ve built wells in Cambodia, provided deworming medication in Niger, and promoted the health benefits of breastfeeding in Côte d'Ivoire. The group also focuses on promoting \u003ca href=\"https://buddhistglobalrelief.org/active/projects2015.html\" target=\"_blank\">women’s education and economic power worldwide\u003c/a>, which they see as a crucial step in eradicating the inequities that lead to hunger and poverty.\u003c/p>\n\u003cfigure id=\"attachment_101869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\">\u003cimg class=\"wp-image-101869 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\" alt=\"At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of BGR’s most popular events are the annual \u003ca href=\"https://buddhistglobalrelief.org/active/walks.html\" target=\"_blank\">Walks to Feed the Hungry\u003c/a>, which take place in cities across the US ranging from Milford, Michigan (population: 6,175) to Los Angeles (3.8 million). The money raised by the walks goes to both the group’s international projects as well as a local charity chosen by the group’s members.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On October 24, BGR will host \u003ca href=\"http://www.karunabv.org/san-francisco-walk-2015.html\" target=\"_blank\">its walk in San Francisco\u003c/a> (there's also a \u003ca href=\"http://www.karunabv.org/san-jose-walk-2015.html\" target=\"_blank\">San Jose walk\u003c/a> this Sunday, October 11). The walk will be led by Ayya Santussika, an Indiana born Buddhist nun who moved to Mountain View to become a software developer and became inspired by the area’s vibrant Buddhist community. Part of the funds raised by the walk--last year’s walk raised more than $13,000--will go to San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a>, which provides food and health care to vulnerable populations.\u003c/p>\n\u003cp>These walks have been going on in San Francisco since 2012, but this year’s event is particularly special. Bhikkhu Bodhi--the man whose impassioned editorial started the organization--will be attending.\u003c/p>\n\u003cp>“That’s a big honor,” said Sonali Aggarwal, the organizer of this year’s San Francisco walk. “This is going to be even more special. [Attendees have] been just reading his books and now they can personally meet him.”\u003c/p>\n\u003cp>Buddhism has enjoyed a long history in San Francisco, thanks to its large communities of Asian immigrants, who each brought their version of the religion and helped spread it across the US. The 3.3 mile walk echoes this history, with a route that winds through the city’s Asian neighborhoods and serves as a walking timeline of Buddhism's spread throughout Asia.\u003c/p>\n\u003cp>“[Buddhism] came to America last, so we go to the \u003ca href=\"http://www.mindfulnesscare.org/\" target=\"_blank\">Mindfulness Center\u003c/a> last,” said Aggarwal. “We start in Chinatown, Japantown, the Vietnamese temple, in a similar fashion to how Buddhism spread in Asia. We are following the same pattern.”\u003c/p>\n\u003cfigure id=\"attachment_101865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\">\u003cimg class=\"wp-image-101865 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\" alt=\"Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting\" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People can help the group’s work by\u003ca href=\"https://buddhistglobalrelief.org/active/donation.php\" target=\"_blank\"> donating\u003c/a> or \u003ca href=\"https://buddhistglobalrelief.org/active/volunteerOp.html\" target=\"_blank\">volunteering\u003c/a>, and if they’re interested in the walk, signing up a group for the event and finding sponsors.\u003c/p>\n\u003cp>Aggarwal hopes the event will appeal to people who are attracted to the now zeitgeisty ideas of mindfulness and want to learn more about its Buddhist roots--not to mention have a fun day enjoying a sunny walk through some of San Francisco’s most beautiful places of worship.\u003c/p>\n\u003cp>“It’s a great way to have fun, meet like minded people who are interested in both meditation and seeing how Buddhism started and spread around in the world, and also help out with the global relief,” said Aggarwal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/3K0XDIaj0SM\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2007, \u003ca href=\"https://en.wikipedia.org/wiki/Bhikkhu_Bodhi\" target=\"_blank\">Bhikkhu Bodhi\u003c/a> was disenchanted with a growing trend he saw in the American Buddhism community. The Theravada Buddhist monk, \u003ca href=\"http://www.amazon.com/Bhikkhu-Bodhi/e/B001JXB7VI\" target=\"_blank\">the author \u003c/a>of several influential translations of Buddhist texts, was happy that Buddhism was growing and becoming popular in the US, but he was troubled with what he saw as the community’s emphasis on self-fulfillment at the expense of empathy for the greater world--Buddhism in a vacuum, essentially.\u003c/p>\n\u003cp>He penned an editorial about the topic in the magazine \u003cem>Buddhadharma\u003c/em>, titling it “\u003ca href=\"http://www.lionsroar.com/a-challenge-to-buddhists/\" target=\"_blank\">A Challenge to Buddhists\u003c/a>,” and implored readers to do more to fight global suffering, declaring that:\u003c/p>\n\u003cblockquote>\u003cp>“The special challenge facing Buddhism in our age is to stand up as an advocate for justice in the world, a voice of conscience for those victims of social, economic, and political injustice who cannot stand up and speak for themselves.”\u003c/p>\u003c/blockquote>\n\u003cp>Bodhi’s editorial sparked a major response in the American Buddhist community. Many felt the same, and wanted to channel their energy into actionable charity work. In 2009, Bodhi and others created \u003ca href=\"https://buddhistglobalrelief.org/index.html\" target=\"_blank\">Buddhist Global Relief\u003c/a> (BGR). They see the ultimate work of Buddhism as helping others and ending suffering, and point out that Buddha himself spoke out against hunger: in the Dhammapada, one of the most widely read collections of his writings, Buddha said that “Hunger is the worst illness.”\u003c/p>\n\u003cp>The nonprofit works on \u003ca href=\"https://buddhistglobalrelief.org/active/whatWeDo.html\" target=\"_blank\">long term solutions\u003c/a> to ending poverty and hunger, and helps communities create their own sustainable food sources, rather than creating an endless cycle of food dependence. They’ve built wells in Cambodia, provided deworming medication in Niger, and promoted the health benefits of breastfeeding in Côte d'Ivoire. The group also focuses on promoting \u003ca href=\"https://buddhistglobalrelief.org/active/projects2015.html\" target=\"_blank\">women’s education and economic power worldwide\u003c/a>, which they see as a crucial step in eradicating the inequities that lead to hunger and poverty.\u003c/p>\n\u003cfigure id=\"attachment_101869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\">\u003cimg class=\"wp-image-101869 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\" alt=\"At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of BGR’s most popular events are the annual \u003ca href=\"https://buddhistglobalrelief.org/active/walks.html\" target=\"_blank\">Walks to Feed the Hungry\u003c/a>, which take place in cities across the US ranging from Milford, Michigan (population: 6,175) to Los Angeles (3.8 million). The money raised by the walks goes to both the group’s international projects as well as a local charity chosen by the group’s members.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On October 24, BGR will host \u003ca href=\"http://www.karunabv.org/san-francisco-walk-2015.html\" target=\"_blank\">its walk in San Francisco\u003c/a> (there's also a \u003ca href=\"http://www.karunabv.org/san-jose-walk-2015.html\" target=\"_blank\">San Jose walk\u003c/a> this Sunday, October 11). The walk will be led by Ayya Santussika, an Indiana born Buddhist nun who moved to Mountain View to become a software developer and became inspired by the area’s vibrant Buddhist community. Part of the funds raised by the walk--last year’s walk raised more than $13,000--will go to San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a>, which provides food and health care to vulnerable populations.\u003c/p>\n\u003cp>These walks have been going on in San Francisco since 2012, but this year’s event is particularly special. Bhikkhu Bodhi--the man whose impassioned editorial started the organization--will be attending.\u003c/p>\n\u003cp>“That’s a big honor,” said Sonali Aggarwal, the organizer of this year’s San Francisco walk. “This is going to be even more special. [Attendees have] been just reading his books and now they can personally meet him.”\u003c/p>\n\u003cp>Buddhism has enjoyed a long history in San Francisco, thanks to its large communities of Asian immigrants, who each brought their version of the religion and helped spread it across the US. The 3.3 mile walk echoes this history, with a route that winds through the city’s Asian neighborhoods and serves as a walking timeline of Buddhism's spread throughout Asia.\u003c/p>\n\u003cp>“[Buddhism] came to America last, so we go to the \u003ca href=\"http://www.mindfulnesscare.org/\" target=\"_blank\">Mindfulness Center\u003c/a> last,” said Aggarwal. “We start in Chinatown, Japantown, the Vietnamese temple, in a similar fashion to how Buddhism spread in Asia. We are following the same pattern.”\u003c/p>\n\u003cfigure id=\"attachment_101865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\">\u003cimg class=\"wp-image-101865 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\" alt=\"Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting\" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People can help the group’s work by\u003ca href=\"https://buddhistglobalrelief.org/active/donation.php\" target=\"_blank\"> donating\u003c/a> or \u003ca href=\"https://buddhistglobalrelief.org/active/volunteerOp.html\" target=\"_blank\">volunteering\u003c/a>, and if they’re interested in the walk, signing up a group for the event and finding sponsors.\u003c/p>\n\u003cp>Aggarwal hopes the event will appeal to people who are attracted to the now zeitgeisty ideas of mindfulness and want to learn more about its Buddhist roots--not to mention have a fun day enjoying a sunny walk through some of San Francisco’s most beautiful places of worship.\u003c/p>\n\u003cp>“It’s a great way to have fun, meet like minded people who are interested in both meditation and seeing how Buddhism started and spread around in the world, and also help out with the global relief,” said Aggarwal.\u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3K0XDIaj0SM'\n title='//www.youtube.com/embed/3K0XDIaj0SM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thinking About Chickens? Adopting Them is More Humane Than Raising Them From Chicks, Advocates Say",
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"content": "\u003cp>Isabelle Cnudde of Los Altos has two cats and one dog. She also had three hens. And when one died, she thought about replacing her by going to a farm where she had initially purchased them. But then she thought better of it.\u003c/p>\n\u003cp>“It’s not right to just go and buy chickens, so I started to look for adopted chickens,” she said. “I found \u003ca href=\"http://animalplace.org\" target=\"_blank\">Animal Place\u003c/a>, learned I could adopt chickens from them and thought, ‘What a great thing to do.’” She adopted two chickens earlier this year.\u003c/p>\n\u003cp>Animal Place rescues farm animals when they are deemed no longer as productive as they once were and would normally be “depopulated,” a euphemism that farmers use for killing them. Every so often they team up with local SPCA chapters and hold adoption events. Such an event is taking place for chickens on Sunday, \u003cdel datetime=\"2015-09-24T16:00:22+00:00\">September 27\u003c/del> October 18 at the \u003ca href=\"http://www.eastbayspca.org/locations\" target=\"_blank\">East Bay SPCA in Oakland\u003c/a> from 12pm to 2pm.\u003c/p>\n\u003cp>While it’s called an adoption event, it’s really more of a “pick-up,” event, as adopters \u003ca href=\"http://animalplace.org/adoptable-chickens/\" target=\"_blank\">apply on Animal Place’s website\u003c/a> and get approved before the actual day of pick-up.\u003c/p>\n\u003cp>Adopters pay $10 a chicken (if they’re adopting between one and four); $7 a chicken (if they’re adopting between five and nine), and $5 each if they adopt between 10 and 15.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We call those who apply and have a few questions that we go over with them, and then we bring as many chickens as are being adopted that day to the site,” said Jacinda Virgin, Animal Place’s adoption coordinator.\u003c/p>\n\u003cfigure id=\"attachment_101175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101175\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chickens-1920.jpg\" alt=\"Animal Place provides a sanctuary for chickens like these (or roosters) when they have nowhere else to go and farms don't want them.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Animal Place provides a sanctuary for chickens like these (or roosters) when they have nowhere else to go and farms don't want them. \u003ccite>(Marji Beach for Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Potential adopters must have a fully-enclosed chicken coop already and must promise to keep the chickens after they are no longer laying eggs.\u003c/p>\n\u003cp>“While there’s no real way to enforce that, I’m a stickler for it,” said Virgin. “I really try to find out if you’re a person who really cares about the chickens.”\u003c/p>\n\u003cp>Furthermore, she added, “You also have to make sure they have food, water and shelter -- and promise that if they’re suffering in any way, you’ll take them to the vet.”\u003c/p>\n\u003cp>While Animal Place has been holding these events for around five years, the animal sanctuary is 25 years old. Its main sanctuary is in Grass Valley, but chickens and goats live at its adoption facility in Vacaville.\u003c/p>\n\u003cp>“We work with different egg farmers that we have good business relationships with,” said Virgin. “These chickens are mostly in battery cages, but some are free-range. Sometimes we get notified about really bad situations. But for the most part, farmers call us when they’re ‘depopulating,’ when the chickens are one-and-a-half to two-and-a-half years old. They’ve started seeing a decline in their egg production, and they don’t see them as profitable.”\u003c/p>\n\u003cp>The chickens have not stopped laying eggs altogether but have just slowed down a bit, Virgin emphasized, so adopters will definitely get eggs out of the deal.\u003c/p>\n\u003cp>Virgin said that the Vacaville facility always has hens up for adoption and wants the word to get out so people who want backyard chickens won’t buy chicks.\u003c/p>\n\u003cp>“We’re hoping that people will start to see it’s better to rescue and adopt chickens than breeding or buying chicks because it’s a really cruel industry,” she said. “Sadly, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/04/eatwell-farm-to-begin-breeding-its-own-heritage-poultry/\" target=\"_blank\">boy chicks are usually killed\u003c/a> before they even make it to be sold, since people only want female chickens for the eggs.”\u003c/p>\n\u003cp>Virgin said that most chicken owners are surprised to see how their personalities emerge.\u003c/p>\n\u003cp>“People fall in love with them as companion animals. They’re really sweet and have their own personalities like cats and dogs,” said Virgin. “There are plenty who need homes and they can be a fun companion at the same time.”\u003c/p>\n\u003cp>This was confirmed by Cnudde who said that the chickens she adopted from Animal Place are in fact more productive than those she raised herself.\u003c/p>\n\u003cp>“It’s shocking that the farms discard them after a year-and-a-half, as they still lay a lot of eggs,” she said. While the chickens she raised herself lay about one egg every three days, the hens she adopted lay an egg a day. Also since Cnudde is trying to eat a mostly vegan diet, she said, “I have to give them away, I can’t eat them all.”\u003c/p>\n\u003cp>When asked what Cnudde would say to those on the fence about adopting chickens, she said the benefits are many.\u003c/p>\n\u003cp>\"When you adopt a chicken from Animal Place, you make space for another chicken that can be saved from a farm,\" she said.\u003c/p>\n\u003cfigure id=\"attachment_101176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101176\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_6272-1920.jpg\" alt=\"Isabelle Cnudde says taking care of chickens is much less maintenance than her cats or dog.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Isabelle Cnudde says taking care of chickens is much less maintenance than her cats or dog. \u003ccite>(Peter Cnudde)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the greatest enjoyment has come in the form of seeing her chickens “learning to be chickens at my house. They were in cages their whole lives, and to see them discovering new things was really amazing for me,” said Cnudde.\u003c/p>\n\u003cp>While her other chickens were already used to the kale or chard leaves she fed them from her garden, the new chickens would hesitantly try them while making faces. When they discovered they liked the new food, they’d run around with it and not share it with anyone.\u003c/p>\n\u003cp>Compared to her cats and dog, Cnudde said the chickens are practically no work at all. “Once you have a coop with nests for them, and it’s big enough for them to run around safely from predators, you only need to clean it and refill the feeder once a week. You can go on vacation and leave them for a week, while for the cats and dog I need a sitter. The chickens are much less maintenance.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Update 9/24/15\u003c/em>\u003c/strong>: \u003cem>Animal Place does not endorse leaving chickens alone for a week without a proper caregiver.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Animal Place, a sanctuary for farm animals in Grass Valley, holds numerous adoption events each year. On October 18, the public is invited to come to Oakland to give some chickens new homes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Isabelle Cnudde of Los Altos has two cats and one dog. She also had three hens. And when one died, she thought about replacing her by going to a farm where she had initially purchased them. But then she thought better of it.\u003c/p>\n\u003cp>“It’s not right to just go and buy chickens, so I started to look for adopted chickens,” she said. “I found \u003ca href=\"http://animalplace.org\" target=\"_blank\">Animal Place\u003c/a>, learned I could adopt chickens from them and thought, ‘What a great thing to do.’” She adopted two chickens earlier this year.\u003c/p>\n\u003cp>Animal Place rescues farm animals when they are deemed no longer as productive as they once were and would normally be “depopulated,” a euphemism that farmers use for killing them. Every so often they team up with local SPCA chapters and hold adoption events. Such an event is taking place for chickens on Sunday, \u003cdel datetime=\"2015-09-24T16:00:22+00:00\">September 27\u003c/del> October 18 at the \u003ca href=\"http://www.eastbayspca.org/locations\" target=\"_blank\">East Bay SPCA in Oakland\u003c/a> from 12pm to 2pm.\u003c/p>\n\u003cp>While it’s called an adoption event, it’s really more of a “pick-up,” event, as adopters \u003ca href=\"http://animalplace.org/adoptable-chickens/\" target=\"_blank\">apply on Animal Place’s website\u003c/a> and get approved before the actual day of pick-up.\u003c/p>\n\u003cp>Adopters pay $10 a chicken (if they’re adopting between one and four); $7 a chicken (if they’re adopting between five and nine), and $5 each if they adopt between 10 and 15.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We call those who apply and have a few questions that we go over with them, and then we bring as many chickens as are being adopted that day to the site,” said Jacinda Virgin, Animal Place’s adoption coordinator.\u003c/p>\n\u003cfigure id=\"attachment_101175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101175\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chickens-1920.jpg\" alt=\"Animal Place provides a sanctuary for chickens like these (or roosters) when they have nowhere else to go and farms don't want them.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Animal Place provides a sanctuary for chickens like these (or roosters) when they have nowhere else to go and farms don't want them. \u003ccite>(Marji Beach for Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Potential adopters must have a fully-enclosed chicken coop already and must promise to keep the chickens after they are no longer laying eggs.\u003c/p>\n\u003cp>“While there’s no real way to enforce that, I’m a stickler for it,” said Virgin. “I really try to find out if you’re a person who really cares about the chickens.”\u003c/p>\n\u003cp>Furthermore, she added, “You also have to make sure they have food, water and shelter -- and promise that if they’re suffering in any way, you’ll take them to the vet.”\u003c/p>\n\u003cp>While Animal Place has been holding these events for around five years, the animal sanctuary is 25 years old. Its main sanctuary is in Grass Valley, but chickens and goats live at its adoption facility in Vacaville.\u003c/p>\n\u003cp>“We work with different egg farmers that we have good business relationships with,” said Virgin. “These chickens are mostly in battery cages, but some are free-range. Sometimes we get notified about really bad situations. But for the most part, farmers call us when they’re ‘depopulating,’ when the chickens are one-and-a-half to two-and-a-half years old. They’ve started seeing a decline in their egg production, and they don’t see them as profitable.”\u003c/p>\n\u003cp>The chickens have not stopped laying eggs altogether but have just slowed down a bit, Virgin emphasized, so adopters will definitely get eggs out of the deal.\u003c/p>\n\u003cp>Virgin said that the Vacaville facility always has hens up for adoption and wants the word to get out so people who want backyard chickens won’t buy chicks.\u003c/p>\n\u003cp>“We’re hoping that people will start to see it’s better to rescue and adopt chickens than breeding or buying chicks because it’s a really cruel industry,” she said. “Sadly, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/04/eatwell-farm-to-begin-breeding-its-own-heritage-poultry/\" target=\"_blank\">boy chicks are usually killed\u003c/a> before they even make it to be sold, since people only want female chickens for the eggs.”\u003c/p>\n\u003cp>Virgin said that most chicken owners are surprised to see how their personalities emerge.\u003c/p>\n\u003cp>“People fall in love with them as companion animals. They’re really sweet and have their own personalities like cats and dogs,” said Virgin. “There are plenty who need homes and they can be a fun companion at the same time.”\u003c/p>\n\u003cp>This was confirmed by Cnudde who said that the chickens she adopted from Animal Place are in fact more productive than those she raised herself.\u003c/p>\n\u003cp>“It’s shocking that the farms discard them after a year-and-a-half, as they still lay a lot of eggs,” she said. While the chickens she raised herself lay about one egg every three days, the hens she adopted lay an egg a day. Also since Cnudde is trying to eat a mostly vegan diet, she said, “I have to give them away, I can’t eat them all.”\u003c/p>\n\u003cp>When asked what Cnudde would say to those on the fence about adopting chickens, she said the benefits are many.\u003c/p>\n\u003cp>\"When you adopt a chicken from Animal Place, you make space for another chicken that can be saved from a farm,\" she said.\u003c/p>\n\u003cfigure id=\"attachment_101176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101176\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_6272-1920.jpg\" alt=\"Isabelle Cnudde says taking care of chickens is much less maintenance than her cats or dog.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Isabelle Cnudde says taking care of chickens is much less maintenance than her cats or dog. \u003ccite>(Peter Cnudde)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the greatest enjoyment has come in the form of seeing her chickens “learning to be chickens at my house. They were in cages their whole lives, and to see them discovering new things was really amazing for me,” said Cnudde.\u003c/p>\n\u003cp>While her other chickens were already used to the kale or chard leaves she fed them from her garden, the new chickens would hesitantly try them while making faces. When they discovered they liked the new food, they’d run around with it and not share it with anyone.\u003c/p>\n\u003cp>Compared to her cats and dog, Cnudde said the chickens are practically no work at all. “Once you have a coop with nests for them, and it’s big enough for them to run around safely from predators, you only need to clean it and refill the feeder once a week. You can go on vacation and leave them for a week, while for the cats and dog I need a sitter. The chickens are much less maintenance.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Update 9/24/15\u003c/em>\u003c/strong>: \u003cem>Animal Place does not endorse leaving chickens alone for a week without a proper caregiver.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival",
"title": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n",
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"excerpt": "We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend for $8 or less. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Bay Area Chefs Wanted for 'Healthy Corner Store Chef Challenge'",
"title": "Local Bay Area Chefs Wanted for 'Healthy Corner Store Chef Challenge'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_100541\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-100541\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/corner1-final.jpg\" alt=\"Youth volunteers with the HOPE Collaborative lead a taste test at a West Oakland corner store in the Healthy Corner Store Project.\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Youth volunteers with the HOPE Collaborative lead a taste test at a West Oakland corner store in the Healthy Corner Store Project. \u003ccite>(Photo courtesy of HOPE Collaborative)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Iron Chef it isn’t. But some Bay Area chefs are currently in their kitchens, trying to come up with a healthy wrap, bowl or sandwich that can not only tickle the taste buds, but can be easily made with limited kitchens and bought for around $5.\u003c/p>\n\u003cp>It’s called the \u003ca href=\"http://www.hopecollaborative.net/wp-content/uploads/2015/08/HOPEChefChallengeGuidelines_Final.pdf\" target=\"_blank\">Healthy Corner Store Chef Challenge\u003c/a>, and rather than at Kitchen Stadium, it will be happening at Oakland’s Humanist Hall on \u003ca href=\"https://www.facebook.com/events/891133840980371/\" target=\"_blank\">October 5\u003c/a>.\u003c/p>\n\u003cp>The competition is being put on by the \u003ca href=\"http://www.hopecollaborative.net\" target=\"_blank\">HOPE Collaborative\u003c/a>, (HOPE stands for Health for Oakland's People and Environment) a grassroots network of public agencies, community professionals and Oakland residents who are trying to bring healthier food options to so-called “food deserts,” or low-income neighborhoods in Oakland without easy access to healthy and nutritious food, like fresh produce.\u003c/p>\n\u003cp>Founded in 2007, HOPE was established by invitation by the \u003ca href=\"https://www.wkkf.org/what-we-do/healthy-kids/food-and-community\" target=\"_blank\">W.K. Kellogg Foundation’s Food and Fitness Collaborative Initiative\u003c/a>.\u003c/p>\n\u003cp>While HOPE has numerous projects in the food and environmental justice arena, one success story has been the \u003ca href=\"http://www.hopecollaborative.net/our-work/food-systems/healthy-corner-store-project/\" target=\"_blank\">Healthy Corner Store Project.\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When residents of West and East Oakland complained about a lack of quality food within walking distance, HOPE surveyed 80 business owners to find out where there might be interest, and identified which neighborhood stores would be a good fit for the program.\u003c/p>\n\u003cp>While some of the stores have already added or expanded their fresh produce section, “these local markets see the most need for a deli and prepared foods section with healthy food in their stores, but they don’t have the know-how or resources to implement that,” said Sabrina Wu, HOPE’s Project Director.\u003c/p>\n\u003cfigure id=\"attachment_100542\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-100542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/corner2-final.jpg\" alt=\"Fresh, local, organic produce is now stocked at the Three Amigos Market in East Oakland as part of the Healthy Corner Store Project.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner2-final.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner2-final-400x300.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fresh, local, organic produce is now stocked at the Three Amigos Market in East Oakland as part of the Healthy Corner Store Project. \u003ccite>(Photo courtesy of HOPE Collaborative)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>HOPE has already worked with some local chefs to develop recipes, and they’ve worked with architects to help design expansions of the stores. They’ve connected stores with grants and funding sources, and consulted with store owners on everything from regulations that must be followed when selling fresh produce, to how to track sales and how the stores’ bottom line is affected by the changes made.\u003c/p>\n\u003cp>“We’ve connected each store with an organization to provide on the ground grassroots support,” said Wu, but “we are also encouraging people to support the store, because the store owners will only maintain these changes over time if people are buying the product, and ultimately, we want these stores to be able to transition to a healthier business model and better serve the community.”\u003c/p>\n\u003cp>The program draws from the best practices of similar healthy retail programs around the country that are in existence or have been in the past, Wu said.\u003c/p>\n\u003cp>For the October 5 event, the goal is to raise broader public awareness and support of the Healthy Corner Store Project, but also to “leverage the amazing foodie and restaurant community here in the Bay Area to better support food access for low income people,” said Wu, adding “We’d like to engage as many Oakland residents as possible in our work.”\u003c/p>\n\u003cfigure id=\"attachment_100543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/corner3-1920.jpg\" alt=\"Paula Beal, HOPE Healthy Corner Store Leader, has been helping out with the transition of Sunbeam Market in West Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paula Beal, HOPE Healthy Corner Store Leader, has been helping out with the transition of Sunbeam Market in West Oakland. \u003ccite>(Photo courtesy of HOPE Collaborative)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A broad call went out to chefs – both beginning and more experienced restaurant chefs – to create a dish that costs around $5 that is both delicious and nutritious. Furthermore, it must be able to be made in a limited kitchen, which, for example, doesn’t have a kitchen hood, since that is not something a corner store has.\u003c/p>\n\u003cul>Chefs can enter in one or more of the five categories, which include:\n\u003cli>sandwich, wrap or Panini\u003c/li>\n\u003cli>side or main salad\u003c/li>\n\u003cli>smoothie or juice\u003c/li>\n\u003cli>soup or stew\u003c/li>\n\u003cli>rice or noodle bowl\u003c/li>\n\u003c/ul>\n\u003cp>The HOPE Collaborative has assembled some experts in the field to serve on a judging panel, but those in attendance will also be able to taste each entry and vote on their favorite as well. While an audience favorite will be announced that night, the judges panel will be “rating them with a different lens,\" said Wu. Of course the nutritional profile is paramount, but the judges “will be looking at how feasible it is to replicate it in a corner store, and how culturally appropriate it may be for the population that lives there, and whether the recipe price point is reasonable within those markets. All of those things will be looked at rather than just taste.”\u003c/p>\n\u003cp>They figured out the space has room for about 20 chefs to compete, so all who enter may not be chosen. Those chefs who do compete may have their recipe included in a future cookbook put out by the HOPE Collaborative.\u003c/p>\n\u003cp>The event will be emceed by \u003ca href=\"http://charliehallowell.com\" target=\"_blank\">Chef Charlie Hallowell\u003c/a>, owner of Oakland restaurants \u003ca href=\"http://www.pizzaiolooakland.com\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://bootandshoeservice.com\" target=\"_blank\">Boot & Shoe Service \u003c/a>and \u003ca href=\"http://penroseoakland.com\" target=\"_blank\">Penrose\u003c/a>, and a DJ will be spinning as well.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Chefs can submit entries until 5 p.m. on September 30. The Chef Challenge Event is at 5 p.m. on Monday, October 5 at the Humanist Hall, 390 27\u003csup>th\u003c/sup> Street, Oakland. Chefs can receive a $50 stipend to buy food, and must prepare over 100 sample tastes for the crowd.\u003c/p>\n\u003cul>\n\u003cli>Get the \u003ca href=\"http://www.hopecollaborative.net/wp-content/uploads/2015/08/HOPEChefChallengeGuidelines_Final.pdf\" target=\"_blank\">\u003cstrong>Contest guidelines\u003c/strong>\u003c/a> on the Hope Collaborative website.\u003c/li>\n\u003cli>Get \u003ca href=\"https://www.facebook.com/events/891133840980371/\" target=\"_blank\">\u003cstrong>tickets and information\u003c/strong>\u003c/a> about the October 5 \u003cstrong>Healthy Corner Store Chef Challenge\u003c/strong> on the event Facebook page.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Local chefs are invited to go head-to-head to come up with a healthy and delicious meal for around $5 that can be sold at a corner market in a contest called the Healthy Corner Store Chef Challenge, sponsored by Oakland's HOPE Collective.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_100541\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-100541\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/corner1-final.jpg\" alt=\"Youth volunteers with the HOPE Collaborative lead a taste test at a West Oakland corner store in the Healthy Corner Store Project.\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Youth volunteers with the HOPE Collaborative lead a taste test at a West Oakland corner store in the Healthy Corner Store Project. \u003ccite>(Photo courtesy of HOPE Collaborative)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Iron Chef it isn’t. But some Bay Area chefs are currently in their kitchens, trying to come up with a healthy wrap, bowl or sandwich that can not only tickle the taste buds, but can be easily made with limited kitchens and bought for around $5.\u003c/p>\n\u003cp>It’s called the \u003ca href=\"http://www.hopecollaborative.net/wp-content/uploads/2015/08/HOPEChefChallengeGuidelines_Final.pdf\" target=\"_blank\">Healthy Corner Store Chef Challenge\u003c/a>, and rather than at Kitchen Stadium, it will be happening at Oakland’s Humanist Hall on \u003ca href=\"https://www.facebook.com/events/891133840980371/\" target=\"_blank\">October 5\u003c/a>.\u003c/p>\n\u003cp>The competition is being put on by the \u003ca href=\"http://www.hopecollaborative.net\" target=\"_blank\">HOPE Collaborative\u003c/a>, (HOPE stands for Health for Oakland's People and Environment) a grassroots network of public agencies, community professionals and Oakland residents who are trying to bring healthier food options to so-called “food deserts,” or low-income neighborhoods in Oakland without easy access to healthy and nutritious food, like fresh produce.\u003c/p>\n\u003cp>Founded in 2007, HOPE was established by invitation by the \u003ca href=\"https://www.wkkf.org/what-we-do/healthy-kids/food-and-community\" target=\"_blank\">W.K. Kellogg Foundation’s Food and Fitness Collaborative Initiative\u003c/a>.\u003c/p>\n\u003cp>While HOPE has numerous projects in the food and environmental justice arena, one success story has been the \u003ca href=\"http://www.hopecollaborative.net/our-work/food-systems/healthy-corner-store-project/\" target=\"_blank\">Healthy Corner Store Project.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When residents of West and East Oakland complained about a lack of quality food within walking distance, HOPE surveyed 80 business owners to find out where there might be interest, and identified which neighborhood stores would be a good fit for the program.\u003c/p>\n\u003cp>While some of the stores have already added or expanded their fresh produce section, “these local markets see the most need for a deli and prepared foods section with healthy food in their stores, but they don’t have the know-how or resources to implement that,” said Sabrina Wu, HOPE’s Project Director.\u003c/p>\n\u003cfigure id=\"attachment_100542\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-100542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/corner2-final.jpg\" alt=\"Fresh, local, organic produce is now stocked at the Three Amigos Market in East Oakland as part of the Healthy Corner Store Project.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner2-final.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner2-final-400x300.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fresh, local, organic produce is now stocked at the Three Amigos Market in East Oakland as part of the Healthy Corner Store Project. \u003ccite>(Photo courtesy of HOPE Collaborative)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>HOPE has already worked with some local chefs to develop recipes, and they’ve worked with architects to help design expansions of the stores. They’ve connected stores with grants and funding sources, and consulted with store owners on everything from regulations that must be followed when selling fresh produce, to how to track sales and how the stores’ bottom line is affected by the changes made.\u003c/p>\n\u003cp>“We’ve connected each store with an organization to provide on the ground grassroots support,” said Wu, but “we are also encouraging people to support the store, because the store owners will only maintain these changes over time if people are buying the product, and ultimately, we want these stores to be able to transition to a healthier business model and better serve the community.”\u003c/p>\n\u003cp>The program draws from the best practices of similar healthy retail programs around the country that are in existence or have been in the past, Wu said.\u003c/p>\n\u003cp>For the October 5 event, the goal is to raise broader public awareness and support of the Healthy Corner Store Project, but also to “leverage the amazing foodie and restaurant community here in the Bay Area to better support food access for low income people,” said Wu, adding “We’d like to engage as many Oakland residents as possible in our work.”\u003c/p>\n\u003cfigure id=\"attachment_100543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/corner3-1920.jpg\" alt=\"Paula Beal, HOPE Healthy Corner Store Leader, has been helping out with the transition of Sunbeam Market in West Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paula Beal, HOPE Healthy Corner Store Leader, has been helping out with the transition of Sunbeam Market in West Oakland. \u003ccite>(Photo courtesy of HOPE Collaborative)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A broad call went out to chefs – both beginning and more experienced restaurant chefs – to create a dish that costs around $5 that is both delicious and nutritious. Furthermore, it must be able to be made in a limited kitchen, which, for example, doesn’t have a kitchen hood, since that is not something a corner store has.\u003c/p>\n\u003cul>Chefs can enter in one or more of the five categories, which include:\n\u003cli>sandwich, wrap or Panini\u003c/li>\n\u003cli>side or main salad\u003c/li>\n\u003cli>smoothie or juice\u003c/li>\n\u003cli>soup or stew\u003c/li>\n\u003cli>rice or noodle bowl\u003c/li>\n\u003c/ul>\n\u003cp>The HOPE Collaborative has assembled some experts in the field to serve on a judging panel, but those in attendance will also be able to taste each entry and vote on their favorite as well. While an audience favorite will be announced that night, the judges panel will be “rating them with a different lens,\" said Wu. Of course the nutritional profile is paramount, but the judges “will be looking at how feasible it is to replicate it in a corner store, and how culturally appropriate it may be for the population that lives there, and whether the recipe price point is reasonable within those markets. All of those things will be looked at rather than just taste.”\u003c/p>\n\u003cp>They figured out the space has room for about 20 chefs to compete, so all who enter may not be chosen. Those chefs who do compete may have their recipe included in a future cookbook put out by the HOPE Collaborative.\u003c/p>\n\u003cp>The event will be emceed by \u003ca href=\"http://charliehallowell.com\" target=\"_blank\">Chef Charlie Hallowell\u003c/a>, owner of Oakland restaurants \u003ca href=\"http://www.pizzaiolooakland.com\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://bootandshoeservice.com\" target=\"_blank\">Boot & Shoe Service \u003c/a>and \u003ca href=\"http://penroseoakland.com\" target=\"_blank\">Penrose\u003c/a>, and a DJ will be spinning as well.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Chefs can submit entries until 5 p.m. on September 30. The Chef Challenge Event is at 5 p.m. on Monday, October 5 at the Humanist Hall, 390 27\u003csup>th\u003c/sup> Street, Oakland. Chefs can receive a $50 stipend to buy food, and must prepare over 100 sample tastes for the crowd.\u003c/p>\n\u003cul>\n\u003cli>Get the \u003ca href=\"http://www.hopecollaborative.net/wp-content/uploads/2015/08/HOPEChefChallengeGuidelines_Final.pdf\" target=\"_blank\">\u003cstrong>Contest guidelines\u003c/strong>\u003c/a> on the Hope Collaborative website.\u003c/li>\n\u003cli>Get \u003ca href=\"https://www.facebook.com/events/891133840980371/\" target=\"_blank\">\u003cstrong>tickets and information\u003c/strong>\u003c/a> about the October 5 \u003cstrong>Healthy Corner Store Chef Challenge\u003c/strong> on the event Facebook page.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands 2015: How Food Became Part of the Spectacle",
"title": "Outside Lands 2015: How Food Became Part of the Spectacle",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>At most music festivals, the food is something unremarkable you scarf down in between acts. At Outside Lands in San Francisco, it's all part of the experience -- and the spectacle.\u003c/p>\n\u003cp>In addition to the frankly staggering number of food and beverage stalls on offer for festival-goers, the shady wooded glen known as McClaren Pass became the home of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/guide-heres-your-gastromagic-line-up-for-outside-lands-2015/\" target=\"_blank\">\"GastroMagic\" stage\u003c/a> for the second year running. It promised \"fantastical entertainment in the way of star personalities, food, cocktails, comedy, improv, music, and of course, sorcery” -- and it (mostly) delivered.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Looking for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/08/foodie-guide-to-outside-lands-2015/\" target=\"_blank\">best things we ate\u003c/a> at Outside Lands this year? Check out BAB's \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/08/foodie-guide-to-outside-lands-2015/\" target=\"_blank\">Guide\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. \"Ass and Beignets\" \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend.jpg\" alt=\"Big Freedia performing at Outside Lands GastroMagic stage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Big Freedia performing at Outside Lands GastroMagic stage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_99247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/big-freedia-group.jpg\" alt=\"Big Freedia performing at GastroMagic stage at Outside Lands.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Big Freedia performing at GastroMagic stage at Outside Lands. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s get one thing out of the way: no matter how entertaining GastroMagic’s line-up was in general, it was all about \u003ca href=\"http://www.bigfreedia.com/\" target=\"_blank\">Big Freedia\u003c/a>. The New Orleans-based musician and MC’s ‘Beignets and Bounce Brunch’ on Saturday catered by \u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a> was the undisputed hit of GastroMagic for a second year running. A clue to how popular this event would be arrived early when a couple of passers-by spotted her arriving backstage and began yelling \"WE LOVE YOU BIG FREEDIA!\" but even so, nothing quite prepared me for the sight of this shady glen in Golden Gate Park teeming with literally hundreds of festival-goers screaming as she brought her particular \"Bounce\" brand of dancehall to the stage. With a bass depth you could feel in your teeth, Big Freedia led the cheers as her team of four incredibly energetic dancers bounced and twerked, before encouraging a steady stream of thrilled audience members to come up onstage and do the same.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=e2wG4JAp85s\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=1eaiCH0Rrww\u003c/p>\n\u003cp>The draw, nominally, were the delicious beignets being prepped by the team from Brenda's in the background and handed out to successful twerkers, but honestly: I suspect that even if these folks were being rewarded instead with a slap to the face, they'd have been just as eager to get up there and twerk for all they were worth. \"All I want to see is \u003ca href=\"https://www.youtube.com/watch?v=AiDt4wOBpmQ\" target=\"_blank\">ASS\u003c/a> AND BEIGNETS,\" intoned Big Freedia, and when she herself began to twerk, the reaction from the crowd could have blown the leaves from the eucalyptus trees above. Unexpected delight: seeing the amateur twerkers disembarking the stage covered with a dusting of powdered sugar from the beignets they were gifted with -- on their lips, on their faces, in their hair. Unexpected delight #2: someone in the audience being lifted high up to \"crowd-twerk.\" That's dedication.\u003c/p>\n\u003cfigure id=\"attachment_99227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/big-freedia-ass-pyramid.jpg\" alt=\"Ass Pyramid at BIg Freedia Bounce & Beignets at GastroMagic stage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ass Pyramid at BIg Freedia Bounce & Beignets at GastroMagic stage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. Rock n' (Sushi) Roll\u003c/strong>\u003c/p>\n\u003col>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99261,99263,99262,99264,99260\"]\u003c/ol>\n\u003cp>As an unrepentant karaoke aficionado I was super-excited for Friday afternoon's Morimoto Karaoke, which promised sushi stylings from the Iron Chef himself \u003ca href=\"http://www.ironchefmorimoto.com/\" target=\"_blank\">Masaharu Morimoto\u003c/a>, while revealing \"his hidden talent.\" In short, yes: I'd naturally expected him to be demonstrating the art of sushi construction WHILE singing \u003ca href=\"https://www.youtube.com/watch?v=lcOxhH8N3Bo\" target=\"_blank\">Total Eclipse of the Heart\u003c/a> (or similar.) So forgive me for being a little disappointed when the event turned out to be a straight sushi lesson from Morimoto to an assembly of newbies, finished off with what must have been thirty seconds of Chef singing in Japanese.\u003c/p>\n\u003cp>https://youtu.be/FOjSKaypf0s\u003c/p>\n\u003cp>Despite not being the Bonnie Tyler/Kenny Loggins homage I had hoped for, and the raised stage making it tricky to see what was actually being demonstrated sushi-wise, the event was a fun, light-hearted joy to watch, mainly because Chef Morimoto appeared to be having a ball, ordering his neophytes around the stage, and lobbing sashimi pieces into the audience (and at one stage, into his colleague's mouth like they were dolphins at Sea World waiting to be fed.) Personal highlight: Chef critiquing his adoring audience's perceived lack of sushi knowledge by yelling \"You don't know f***ing \u003cem>anything\u003c/em>!\" then adding sweetly: \"Sorry my French.\"\u003c/p>\n\u003cp>\u003cstrong>3. Do it for the Dough\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend.jpg\" alt=\"Tony Gemignani rolling and prepping the dough for his pizza performance.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tony Gemignani rolling and prepping the dough for his pizza performance. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_99249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend.jpg\" alt=\"Tony Gemignani spins the prepped dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tony Gemignani spins the prepped dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn't love a few pizza dough theatrics, especially from a World Pizza Cup Champion? Sunday's \"Dough Throwdown\" saw Chef \u003ca href=\"http://www.tonygemignani.com/\" target=\"_blank\">Tony Gemignani\u003c/a> -- he of \u003ca href=\"http://tonyspizzanapoletana.com/\" target=\"_blank\">North Beach pizza pie institution Tony's\u003c/a> -- offer up a short but sweet show that was basically culinary Cirque du Soleil in best, most crowd-pleasing sense, set to pounding background beats by\u003ca href=\"https://soundcloud.com/mopo\" target=\"_blank\"> DJ MoPo\u003c/a>. Wildly twirling and spinning dinner plate-sized discs of springy dough, Gemignani then progressed to rolling them along his shoulders, landing them on his back and -- finally -- just lobbing them into the adoring audience.\u003c/p>\n\u003cp>https://youtu.be/frjOvTh43Mc\u003cbr>\nhttps://youtu.be/t8xno8yQKZI\u003c/p>\n\u003cp>Members of the crowd were invited up onto the stage to try their hand themselves with varying levels of success but ultimately this wasn't a practical pizza-spinning lesson -- more an intense dose of pure circus spectacle. (Which is sort of a shame; I've always wanted to know the secret of this skill, especially from a World Pizza Champion.) Dancers dressed like storybook Italian chefs bopped into the crowd with massive trays of gratefully-received Tony's pizza, and then hit the stage itself when Chef Tony bid us farewell for an endearingly enthusiastic -- if somewhat improvised -- dance show dressed in their chef's hats. It was off-the-wall, a little bit ramshackle but tons of fun -- GastroMagic in a nutshell, really. Plus I got to hear the song \u003ca href=\"https://soundcloud.com/hotnready/do-the-dirty-pizza\" target=\"_blank\">\"Do The Dirty Pizza\"\u003c/a> for the first time.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=iK46pOPwyT8\u003c/p>\n\u003cp>\u003cstrong>4. Talkin' Trash\u003c/strong>\u003c/p>\n\u003col>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99245,99242,99244,99246,99238,99239,99240,99241,99237\"]\u003c/ol>\n\u003cp>On Friday the Bay Area’s ecology titans and farmers’ market champions \u003ca href=\"http://www.cuesa.org/about-cuesa\" target=\"_blank\">CUESA\u003c/a> (that’s the Center for Urban Education about Sustainable Agriculture) hosted a ‘Trash Talk Cook-Off’ that pitted Evan Bloom and Leo Beckerman of \u003ca href=\"http://wisesonsdeli.com/info\">Wise Sons\u003c/a> against Telmo Faria formerly of \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> and Chino, future owner of Uma Casa, and Anna Derivi-Castellanos and Lenore Estrada of \u003ca href=\"http://threebabesbakeshop.com/about-the-babes/\">The Three Babes Bakeshop\u003c/a>. (Host: \"What happened to the third Babe?\" Lenore: \"Uh, she realized this [running a business] was a ton of work.\") Their mission was to demonstrate live how food that might otherwise be tossed – offcuts of bread, spare shearlings of pastrami – can be employed in your cooking, while laying some disparaging quips on their fellow chefs.\u003c/p>\n\u003cp>https://youtu.be/N_qyLNiDkV8\u003c/p>\n\u003cp>A running theme of these GastroMagic events was the way in which any live onstage cooking or demo ultimately played second fiddle to the charismatic personalities involved, and this event was no exception as the three parties indulged in affectionate trash talk as they cooked their, uh, trash. Favorite insights included Faria’s description of the \"family meal” often offered to the staff by restaurants: \"It's this great thing where you take everything that's about to go bad and put it over rice.\"\u003c/p>\n\u003cp>\u003cstrong>4. Goonies (and Truffles) Never Die\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truffle-adam-sobel.jpg\" alt=\"Chef Adam Sobel of San Francisco’s MINA Test Kitchen holds a prized black truffle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Adam Sobel of San Francisco’s MINA Test Kitchen holds a prized black truffle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bizarre combinations and concepts are the name of the game at GastroMagic, but even by Outside Lands this next one was a doozy: The ‘Truffle Shuffle’ extravaganza. A loving homage to the \u003ca href=\"https://www.youtube.com/watch?v=t5whaRkuipU\" target=\"_blank\">less-than-graceful dance performed by cinematic icon Chunk\u003c/a> in nostalgic kids’ classic \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0089218/\" target=\"_blank\">The Goonies\u003c/a>\u003c/em> (1985), this event invited \u003ca href=\"https://chefsroll.com/AdamSobel\" target=\"_blank\">Chef Adam Sobel\u003c/a> of San Francisco’s \u003ca href=\"http://minatestkitchen.com/\" target=\"_blank\">MINA Test Kitchen\u003c/a> collective onstage to demonstrate how to make his Truffle Ribeye Cheesesteak, a.k.a “a badass Philly cheese steak.” (“This is great stoner food” he added, shamelessly playing to the crowd.) These black truffles, Sobel informed us, were imported from Australia at a cost $600 per lb: \"So this truffle shuffle is worth it.\" Next thing we knew, Bay Area dance instructor \u003ca href=\"https://instagram.com/juliahubara/\" target=\"_blank\">Julia Hubara\u003c/a> was onstage dressed in Chunk’s\u003ca href=\"http://i.imgur.com/yaSat.gif\" target=\"_blank\"> “forest-green Hawaiian shirt and unflattering jeans”\u003c/a> combo to demonstrate the Truffle Shuffle moves and encourage the audience to get onstage and belly-roll themselves for their reward of actual truffles. Things quickly escalated -- or deteriorated, depending on your point of view -- and suddenly Chef \u003ca href=\"http://www.offalgood.com\" target=\"_blank\">Chris Cosentino\u003c/a> was leaping up from backstage and \u003ca href=\"https://instagram.com/p/6JAMmGGLhA/\" target=\"_blank\">on his knees\u003c/a>, having $600/lb truffles shaved into his mouth.\u003c/p>\n\u003cp>https://youtu.be/OujgRBTeh2w\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The barely-disguised anarchic lunacy of it all, coupled with the infectious tunes for shuffling made this one of GastroMagic's highlights, although one couldn’t help wince at the sight of somebody dejectedly sweeping up those eye-wateringly expensive truffle shavings afterwards into what had to be the most expensive trash bag of Outside Lands. Here’s hoping CUESA found a home for them.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At most music festivals, the food is something unremarkable you scarf down in between acts. At Outside Lands in San Francisco, it's all part of the experience -- and the spectacle.\u003c/p>\n\u003cp>In addition to the frankly staggering number of food and beverage stalls on offer for festival-goers, the shady wooded glen known as McClaren Pass became the home of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/guide-heres-your-gastromagic-line-up-for-outside-lands-2015/\" target=\"_blank\">\"GastroMagic\" stage\u003c/a> for the second year running. It promised \"fantastical entertainment in the way of star personalities, food, cocktails, comedy, improv, music, and of course, sorcery” -- and it (mostly) delivered.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Looking for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/08/foodie-guide-to-outside-lands-2015/\" target=\"_blank\">best things we ate\u003c/a> at Outside Lands this year? Check out BAB's \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/08/foodie-guide-to-outside-lands-2015/\" target=\"_blank\">Guide\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. \"Ass and Beignets\" \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend.jpg\" alt=\"Big Freedia performing at Outside Lands GastroMagic stage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Big Freedia performing at Outside Lands GastroMagic stage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_99247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/big-freedia-group.jpg\" alt=\"Big Freedia performing at GastroMagic stage at Outside Lands.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Big Freedia performing at GastroMagic stage at Outside Lands. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s get one thing out of the way: no matter how entertaining GastroMagic’s line-up was in general, it was all about \u003ca href=\"http://www.bigfreedia.com/\" target=\"_blank\">Big Freedia\u003c/a>. The New Orleans-based musician and MC’s ‘Beignets and Bounce Brunch’ on Saturday catered by \u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a> was the undisputed hit of GastroMagic for a second year running. A clue to how popular this event would be arrived early when a couple of passers-by spotted her arriving backstage and began yelling \"WE LOVE YOU BIG FREEDIA!\" but even so, nothing quite prepared me for the sight of this shady glen in Golden Gate Park teeming with literally hundreds of festival-goers screaming as she brought her particular \"Bounce\" brand of dancehall to the stage. With a bass depth you could feel in your teeth, Big Freedia led the cheers as her team of four incredibly energetic dancers bounced and twerked, before encouraging a steady stream of thrilled audience members to come up onstage and do the same.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/e2wG4JAp85s'\n title='//www.youtube.com/embed/e2wG4JAp85s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>https://www.youtube.com/watch?v=1eaiCH0Rrww\u003c/p>\n\u003cp>The draw, nominally, were the delicious beignets being prepped by the team from Brenda's in the background and handed out to successful twerkers, but honestly: I suspect that even if these folks were being rewarded instead with a slap to the face, they'd have been just as eager to get up there and twerk for all they were worth. \"All I want to see is \u003ca href=\"https://www.youtube.com/watch?v=AiDt4wOBpmQ\" target=\"_blank\">ASS\u003c/a> AND BEIGNETS,\" intoned Big Freedia, and when she herself began to twerk, the reaction from the crowd could have blown the leaves from the eucalyptus trees above. Unexpected delight: seeing the amateur twerkers disembarking the stage covered with a dusting of powdered sugar from the beignets they were gifted with -- on their lips, on their faces, in their hair. Unexpected delight #2: someone in the audience being lifted high up to \"crowd-twerk.\" That's dedication.\u003c/p>\n\u003cfigure id=\"attachment_99227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/big-freedia-ass-pyramid.jpg\" alt=\"Ass Pyramid at BIg Freedia Bounce & Beignets at GastroMagic stage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ass Pyramid at BIg Freedia Bounce & Beignets at GastroMagic stage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. Rock n' (Sushi) Roll\u003c/strong>\u003c/p>\n\u003col>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ol>\n\u003cp>As an unrepentant karaoke aficionado I was super-excited for Friday afternoon's Morimoto Karaoke, which promised sushi stylings from the Iron Chef himself \u003ca href=\"http://www.ironchefmorimoto.com/\" target=\"_blank\">Masaharu Morimoto\u003c/a>, while revealing \"his hidden talent.\" In short, yes: I'd naturally expected him to be demonstrating the art of sushi construction WHILE singing \u003ca href=\"https://www.youtube.com/watch?v=lcOxhH8N3Bo\" target=\"_blank\">Total Eclipse of the Heart\u003c/a> (or similar.) So forgive me for being a little disappointed when the event turned out to be a straight sushi lesson from Morimoto to an assembly of newbies, finished off with what must have been thirty seconds of Chef singing in Japanese.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/FOjSKaypf0s'\n title='//www.youtube.com/embed/FOjSKaypf0s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Despite not being the Bonnie Tyler/Kenny Loggins homage I had hoped for, and the raised stage making it tricky to see what was actually being demonstrated sushi-wise, the event was a fun, light-hearted joy to watch, mainly because Chef Morimoto appeared to be having a ball, ordering his neophytes around the stage, and lobbing sashimi pieces into the audience (and at one stage, into his colleague's mouth like they were dolphins at Sea World waiting to be fed.) Personal highlight: Chef critiquing his adoring audience's perceived lack of sushi knowledge by yelling \"You don't know f***ing \u003cem>anything\u003c/em>!\" then adding sweetly: \"Sorry my French.\"\u003c/p>\n\u003cp>\u003cstrong>3. Do it for the Dough\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend.jpg\" alt=\"Tony Gemignani rolling and prepping the dough for his pizza performance.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tony Gemignani rolling and prepping the dough for his pizza performance. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_99249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend.jpg\" alt=\"Tony Gemignani spins the prepped dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tony Gemignani spins the prepped dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn't love a few pizza dough theatrics, especially from a World Pizza Cup Champion? Sunday's \"Dough Throwdown\" saw Chef \u003ca href=\"http://www.tonygemignani.com/\" target=\"_blank\">Tony Gemignani\u003c/a> -- he of \u003ca href=\"http://tonyspizzanapoletana.com/\" target=\"_blank\">North Beach pizza pie institution Tony's\u003c/a> -- offer up a short but sweet show that was basically culinary Cirque du Soleil in best, most crowd-pleasing sense, set to pounding background beats by\u003ca href=\"https://soundcloud.com/mopo\" target=\"_blank\"> DJ MoPo\u003c/a>. Wildly twirling and spinning dinner plate-sized discs of springy dough, Gemignani then progressed to rolling them along his shoulders, landing them on his back and -- finally -- just lobbing them into the adoring audience.\u003c/p>\n\u003cp>https://youtu.be/frjOvTh43Mc\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/t8xno8yQKZI'\n title='//www.youtube.com/embed/t8xno8yQKZI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Members of the crowd were invited up onto the stage to try their hand themselves with varying levels of success but ultimately this wasn't a practical pizza-spinning lesson -- more an intense dose of pure circus spectacle. (Which is sort of a shame; I've always wanted to know the secret of this skill, especially from a World Pizza Champion.) Dancers dressed like storybook Italian chefs bopped into the crowd with massive trays of gratefully-received Tony's pizza, and then hit the stage itself when Chef Tony bid us farewell for an endearingly enthusiastic -- if somewhat improvised -- dance show dressed in their chef's hats. It was off-the-wall, a little bit ramshackle but tons of fun -- GastroMagic in a nutshell, really. Plus I got to hear the song \u003ca href=\"https://soundcloud.com/hotnready/do-the-dirty-pizza\" target=\"_blank\">\"Do The Dirty Pizza\"\u003c/a> for the first time.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/iK46pOPwyT8'\n title='//www.youtube.com/embed/iK46pOPwyT8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>4. Talkin' Trash\u003c/strong>\u003c/p>\n\u003col>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ol>\n\u003cp>On Friday the Bay Area’s ecology titans and farmers’ market champions \u003ca href=\"http://www.cuesa.org/about-cuesa\" target=\"_blank\">CUESA\u003c/a> (that’s the Center for Urban Education about Sustainable Agriculture) hosted a ‘Trash Talk Cook-Off’ that pitted Evan Bloom and Leo Beckerman of \u003ca href=\"http://wisesonsdeli.com/info\">Wise Sons\u003c/a> against Telmo Faria formerly of \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> and Chino, future owner of Uma Casa, and Anna Derivi-Castellanos and Lenore Estrada of \u003ca href=\"http://threebabesbakeshop.com/about-the-babes/\">The Three Babes Bakeshop\u003c/a>. (Host: \"What happened to the third Babe?\" Lenore: \"Uh, she realized this [running a business] was a ton of work.\") Their mission was to demonstrate live how food that might otherwise be tossed – offcuts of bread, spare shearlings of pastrami – can be employed in your cooking, while laying some disparaging quips on their fellow chefs.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/N_qyLNiDkV8'\n title='//www.youtube.com/embed/N_qyLNiDkV8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>A running theme of these GastroMagic events was the way in which any live onstage cooking or demo ultimately played second fiddle to the charismatic personalities involved, and this event was no exception as the three parties indulged in affectionate trash talk as they cooked their, uh, trash. Favorite insights included Faria’s description of the \"family meal” often offered to the staff by restaurants: \"It's this great thing where you take everything that's about to go bad and put it over rice.\"\u003c/p>\n\u003cp>\u003cstrong>4. Goonies (and Truffles) Never Die\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truffle-adam-sobel.jpg\" alt=\"Chef Adam Sobel of San Francisco’s MINA Test Kitchen holds a prized black truffle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Adam Sobel of San Francisco’s MINA Test Kitchen holds a prized black truffle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bizarre combinations and concepts are the name of the game at GastroMagic, but even by Outside Lands this next one was a doozy: The ‘Truffle Shuffle’ extravaganza. A loving homage to the \u003ca href=\"https://www.youtube.com/watch?v=t5whaRkuipU\" target=\"_blank\">less-than-graceful dance performed by cinematic icon Chunk\u003c/a> in nostalgic kids’ classic \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0089218/\" target=\"_blank\">The Goonies\u003c/a>\u003c/em> (1985), this event invited \u003ca href=\"https://chefsroll.com/AdamSobel\" target=\"_blank\">Chef Adam Sobel\u003c/a> of San Francisco’s \u003ca href=\"http://minatestkitchen.com/\" target=\"_blank\">MINA Test Kitchen\u003c/a> collective onstage to demonstrate how to make his Truffle Ribeye Cheesesteak, a.k.a “a badass Philly cheese steak.” (“This is great stoner food” he added, shamelessly playing to the crowd.) These black truffles, Sobel informed us, were imported from Australia at a cost $600 per lb: \"So this truffle shuffle is worth it.\" Next thing we knew, Bay Area dance instructor \u003ca href=\"https://instagram.com/juliahubara/\" target=\"_blank\">Julia Hubara\u003c/a> was onstage dressed in Chunk’s\u003ca href=\"http://i.imgur.com/yaSat.gif\" target=\"_blank\"> “forest-green Hawaiian shirt and unflattering jeans”\u003c/a> combo to demonstrate the Truffle Shuffle moves and encourage the audience to get onstage and belly-roll themselves for their reward of actual truffles. Things quickly escalated -- or deteriorated, depending on your point of view -- and suddenly Chef \u003ca href=\"http://www.offalgood.com\" target=\"_blank\">Chris Cosentino\u003c/a> was leaping up from backstage and \u003ca href=\"https://instagram.com/p/6JAMmGGLhA/\" target=\"_blank\">on his knees\u003c/a>, having $600/lb truffles shaved into his mouth.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/OujgRBTeh2w'\n title='//www.youtube.com/embed/OujgRBTeh2w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The barely-disguised anarchic lunacy of it all, coupled with the infectious tunes for shuffling made this one of GastroMagic's highlights, although one couldn’t help wince at the sight of somebody dejectedly sweeping up those eye-wateringly expensive truffle shavings afterwards into what had to be the most expensive trash bag of Outside Lands. Here’s hoping CUESA found a home for them.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "GUIDE: Here's What You Need to Eat at Outside Lands This Weekend",
"title": "GUIDE: Here's What You Need to Eat at Outside Lands This Weekend",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Lucky enough to have a ticket to San Francisco’s \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> this weekend? Consider us your gastronomic advance party.\u003c/p>\n\u003cp>With almost 80 restaurants, nearly 40 wineries and over 30 breweries, working out exactly what to eat in between the\u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\"> incredible musical offerings\u003c/a> can be daunting, and you don't want to waste a second of your precious festival time. So we hit Outside Lands bright and early to bring you our tried-and-(literally)-tasted recommendations:\u003c/p>\n\u003ch3>Best for \"weird and wonderful\"\u003c/h3>\n\u003cp>\u003cstrong>“The Ringmaster” Donut Cheeseburger from \u003ca href=\"http://www.strawsf.com/\" target=\"_blank\">Straw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0087.jpg\" alt='\"The Ringmaster\" from Straw' width=\"1920\" height=\"1193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-400x249.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1440x895.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-960x597.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"The Ringmaster\" from Straw \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A. the most Instagrammed food of Outside Lands 2015. If you're paying Golden Gate Park a visit this weekend, expect to be surrounded by people either eating or photographing this audacious #donutburger concoction (or both) -- but what is it? Imagine, if you will, a beef patty topped with cheese and crispy bacon snuggled between two glazed donut “buns.” (Note: that’s not a donut sliced in half – that’s \u003cem>two actual donuts\u003c/em>.) I approached this beast with some trepidation, but to my utter astonishment, The Ringmaster totally works – because of the saltiness of the bacon, which works both with and against the sweetness of the donuts. Be warned: if you’re brave enough to try the #donutburger this year, people \u003cem>will\u003c/em> come up to you and ask you what the hell you’re eating. (One person actually approached me on behalf of her boyfriend, who was convinced he was hallucinating a woman eating a cheeseburger on a donut. No sir, that’s just me!)\u003c/p>\n\u003ch3>\u003cstrong>Best for post-entry brunch\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Classic Grilled Cheese Sandwich from \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">American Grilled Cheese Kitchen\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99143\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_9987.jpg\" alt=\"Grilled Cheese Sandwich from The American Grilled Cheese Kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Cheese Sandwich from The American Grilled Cheese Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unless you live undetected in a treehouse in Golden Gate Park, getting to Outside Lands itself probably took you a while. If you’re ready for brunch the minute you get past the entrance line, your most satisfying option is the American Grilled Cheese Kitchen’s Classic Grilled Cheese Sandwich. The basic version comprises cheddar and Monterey Jack, but I had mine with an oozing fried egg (available as part of their Breakfast Special until 12 noon), \u003ca href=\"http://zoesmeats.com/\" target=\"_blank\">Zoe’s\u003c/a> bacon and lightly-fried jalapenos. It was the 11am diner food of my dreams, but served in a big sunny field.\u003c/p>\n\u003ch3>\u003cstrong>Best for snacking \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Fabulous Frickles from \u003ca href=\"http://fabulousfrickles.com/\" target=\"_blank\">Those Fabulous Frickle Brothers\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0435.jpg\" alt=\"Fabulous Frickles from Those Fabulous Frickle Brothers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fabulous Frickles from Those Fabulous Frickle Brothers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another treat that ensures passers-by will stop you and either say “ooh, the frickles!” or “where did you get those things?” I urge you to visit Outside Lands’ one and only fried pickle truck for a generous portion of these super-crisp, intensely-seasoned little pickle slices, which somehow manage to stay crunchy under that bready fried coating. The frickles (so fun to say!) also come with a choice of house-made yogurt-based sauces, the most popular of which are the \"Cukaracha Srichacha\" with spicy cilantro and mint and the \"Herman's German\" with curry mustard and dill. To be honest, these sauces all tasted kind of the same, but who cares when you’re eating FRICKLES. Buyer beware: these innocent-looking discs are secretly dangerous, because they’re so light you don’t feel like you’re overloading on fried food – and before you know it, you’ll have eaten the whole tray.\u003c/p>\n\u003ch3>Best for carnivores\u003c/h3>\n\u003cp>\u003cstrong>Porchetta Taco from \u003ca href=\"http://www.laurbanasf.com/\" target=\"_blank\">La Urbana\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/PorchettaTaco.jpg\" alt=\"Porchetta Taco from La Urbana\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porchetta Taco from La Urbana \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be brutally honest: I wasn’t blown away by this taco’s appearance when it first arrived into my hands. But wait! The blue-corn hand-rolled taco, while dismayingly drab and gray, was actually a soft yet mealy (\u003cem>and\u003c/em> gluten-free) treat. And the worryingly crumbly porchetta inside? It turned out to be one of the tastiest things I ate at Outside Lands this year, studded with bonus pieces of crispy pork. Don’t judge a taco by its cover, guys! Be warned: the habanero salsa that comes with it is super-spicy – I loved it, but don’t dump the whole miniature container of it over your precious porchetta until you know you will too.\u003c/p>\n\u003ch3>Best for a sugar high\u003c/h3>\n\u003cp>\u003cstrong>Griddled French Toast from\u003ca href=\"http://canerossosf.com/\" target=\"_blank\"> Il Cane Rosso\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0074.jpg\" alt=\"Griddled French Toast from Il Cane Rosso\" width=\"1920\" height=\"1129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1440x847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1180x694.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-960x565.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Griddled French Toast from Il Cane Rosso \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re expecting something like sliced bread, guess again: this awesomely dense, soggy brick of home-made “toast” is more like a squidgy slab of cake, fried until crisped and warm on the griddle then doused in syrupy maple sauce. Having impaled it, my fork then refused to come back out without a fight. I strongly recommend buying one to share with a friend -- or perhaps ten of them. (While you’re at Il Cane Rosso’s stall, get one of their famous Olive Oil Fried Egg Sandwiches: apparently a particular hit with the roadies of Outside Lands.)\u003c/p>\n\u003ch3>Best for late-night warmth\u003c/h3>\n\u003cp>\u003cstrong>Hot Chocolate from \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99163\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-99163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chocolate-marshmellow.jpg\" alt=\"Hot Chocolate from Charles Chocolates with homemade marshmellows.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-800x1067.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Hot Chocolate from Charles Chocolates with homemade marshmellows. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a given that at some point, the Ocean Beach fog is going to roll in to Golden Gate Park (you brought your layers, right, like everyone told you to?) and this French-style hot chocolate is basically like pouring molten warmth into your veins through your throat. Super-thick and velvety, it’s like eating melted chocolate – mainly because that’s exactly what it is, accompanied by whole milk, a touch of cream and vanilla beans. It's even better with a sprinkling of gem-like marshmallows, which start to ooze into the drink as they soften, complementing its slight bitterness with their sweetness. This hot chocolate is the stuff that Charles Chocolates is rightly famous for (although oddly enough, their team say that it’s not this but their Brownie Ice Cream Sundae that festival-goers ask for most after dark.) For the true campfire experience, pair it with one of their Gourmet S’mores.\u003c/p>\n\u003cfigure id=\"attachment_99169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99169\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/charles-chocolate-smores.jpg\" alt=\"Charles Chocolates S'mores\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates S'mores \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Best for the hangry\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>“The Works” from\u003ca href=\"http://www.littleskilletsf.com/#eat-together\" target=\"_blank\"> Little Skillet\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chix-waffles1.jpg\" alt=\"“The Works” from Little Skillet\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The Works” from Little Skillet \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not cheap at $18, but if your stomach demands comfort food satisfaction, “The Works” is for you. Your money gets you two huge portions of delicious, crunchy fried chicken, plus nicely-sharp mac and cheese and a waffle the size of an iPad Mini. With maple syrup and Louisiana hot sauce available for liberal squirting, the only weak link is the cornbread – while still perfectly tasty, it’s a teeny, somewhat squished serving that doesn’t seem to belong on this otherwise bountiful plate.\u003c/p>\n\u003ch3>\u003cstrong>Best for pizza addicts\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Margherita pizza from \u003ca href=\"http://www.delpopolosf.com/\" target=\"_blank\">Del Popolo\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0075.jpg\" alt=\"Margherita Pizza from Del Popolo\" width=\"1920\" height=\"1246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1440x935.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita Pizza from Del Popolo \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, if you’re set on buying by the slice then head over to Escape from New York a few stalls down – but in all other cases, brave the line for Del Popolo’s phenomenal Margherita pizza. A perfectly light, puffy crust that’s blistered from just a moment in the pizza oven topped with fresh, sweet tomato sauce, a few dabs of creamy mozzarella and ever-so-slightly charred torn basil leaves: honestly, I defy anyone not to wolf down a whole one themselves. It’s the polar opposite of overly-cheesy takeout pizza and as close as you’re going to get to the authentic Italian version – ie. perfection – as you’re going to get without a very long flight. And you’re eating it at a music festival! What a time to be alive.\u003c/p>\n\u003ch3>\u003cstrong>Best from Chocolands\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Melted Chocolate Bar from \u003ca href=\"https://www.guittard.com/\" target=\"_blank\">Guittard\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\">\u003cimg class=\"size-full wp-image-99147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\" alt=\"Melted Chocolate Bar from Guittard Chocolate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melted Chocolate Bar from Guittard Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could get something from San Francisco food truck staples \u003ca href=\"http://www.thecremebruleecart.com/\" target=\"_blank\">Crème Brulee Cart\u003c/a> or \u003ca href=\"https://karascupcakes.com/\" target=\"_blank\">Kara’s Cupcakes\u003c/a> in \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">Chocolands \u003c/a>– and you probably should, because they’re delicious. But if you try one thing in this cocoa-dedicated haven this year, have the Melted Chocolate Bar from Guittard, described to me by their team as “warm chocolate ice-cream.” This pretty much nails it: imagine a cup-full of oozing melted dark chocolate (or milk, if you prefer) topped with your choice of toffee bits, almonds, cocoa nibs or chocolate chips. I chose a combination of the first two, which made for a delicious crunch amidst the intense lava river of chocolate. It’s tactically accompanied by a tiny spoon, which you’ll soon realized is necessary for preventing a melted chocolate overdose.\u003c/p>\n\u003ch3>Best for fish fans\u003c/h3>\n\u003cp>\u003cstrong>Fish and chips from \u003ca href=\"http://pacificcatch.com/\" target=\"_blank\">Pacific Catch\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99172\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-chips.jpg\" alt=\"Fish and chips from Pacific Catch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish and chips from Pacific Catch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take it from a native Brit who is mildly obsessed with the topic: these are really good fish and chips. The batter is light and crisp and the fish fresh and rich, improved by a squeeze of lemon. The sweet potato fries served up on the side are an unexpected treat, too: no sad soggy orange strips here, but perfectly-crunchy, salty bites. Of course, you’re still eating fried food, but it doesn’t feel that way.\u003c/p>\n\u003ch3>\u003cstrong>Best faux-veggie option \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Spicy Eggplant Parm from \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stone’s Throw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99153\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_00841.jpg\" alt=\"Spicy Eggplant Parm from Stone's Thow\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Eggplant Parm from Stone's Thow \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A the delish veggie sandwich that could totally pass for meat (which may or may not be what you want.) Stone’s Throw’s veggie variant on their popular Spicy Chicken Parm boasts a big, crackly-fried slice of breaded eggplant, but the real star here is the not-too-spicy marinara sauce. It’s all arranged on a bed of pickled vegetables, topped with a sheet of provolone with garlicky herb butter and wrapped in ciabatta bread and it’s very, very satisfying.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What bites are you looking forward to -- or have eaten before -- at \u003c/em>\u003c/strong>\u003cstrong>\u003cem>Outside Lands? Let me know in the comments!\u003c/em>\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Lucky enough to have a ticket to Outside Lands this weekend? Consider us your gastronomic advance party.",
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"title": "GUIDE: Here's What You Need to Eat at Outside Lands This Weekend | KQED",
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"headline": "GUIDE: Here's What You Need to Eat at Outside Lands This Weekend",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lucky enough to have a ticket to San Francisco’s \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> this weekend? Consider us your gastronomic advance party.\u003c/p>\n\u003cp>With almost 80 restaurants, nearly 40 wineries and over 30 breweries, working out exactly what to eat in between the\u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\"> incredible musical offerings\u003c/a> can be daunting, and you don't want to waste a second of your precious festival time. So we hit Outside Lands bright and early to bring you our tried-and-(literally)-tasted recommendations:\u003c/p>\n\u003ch3>Best for \"weird and wonderful\"\u003c/h3>\n\u003cp>\u003cstrong>“The Ringmaster” Donut Cheeseburger from \u003ca href=\"http://www.strawsf.com/\" target=\"_blank\">Straw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0087.jpg\" alt='\"The Ringmaster\" from Straw' width=\"1920\" height=\"1193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-400x249.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1440x895.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-960x597.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"The Ringmaster\" from Straw \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A. the most Instagrammed food of Outside Lands 2015. If you're paying Golden Gate Park a visit this weekend, expect to be surrounded by people either eating or photographing this audacious #donutburger concoction (or both) -- but what is it? Imagine, if you will, a beef patty topped with cheese and crispy bacon snuggled between two glazed donut “buns.” (Note: that’s not a donut sliced in half – that’s \u003cem>two actual donuts\u003c/em>.) I approached this beast with some trepidation, but to my utter astonishment, The Ringmaster totally works – because of the saltiness of the bacon, which works both with and against the sweetness of the donuts. Be warned: if you’re brave enough to try the #donutburger this year, people \u003cem>will\u003c/em> come up to you and ask you what the hell you’re eating. (One person actually approached me on behalf of her boyfriend, who was convinced he was hallucinating a woman eating a cheeseburger on a donut. No sir, that’s just me!)\u003c/p>\n\u003ch3>\u003cstrong>Best for post-entry brunch\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Classic Grilled Cheese Sandwich from \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">American Grilled Cheese Kitchen\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99143\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_9987.jpg\" alt=\"Grilled Cheese Sandwich from The American Grilled Cheese Kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Cheese Sandwich from The American Grilled Cheese Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unless you live undetected in a treehouse in Golden Gate Park, getting to Outside Lands itself probably took you a while. If you’re ready for brunch the minute you get past the entrance line, your most satisfying option is the American Grilled Cheese Kitchen’s Classic Grilled Cheese Sandwich. The basic version comprises cheddar and Monterey Jack, but I had mine with an oozing fried egg (available as part of their Breakfast Special until 12 noon), \u003ca href=\"http://zoesmeats.com/\" target=\"_blank\">Zoe’s\u003c/a> bacon and lightly-fried jalapenos. It was the 11am diner food of my dreams, but served in a big sunny field.\u003c/p>\n\u003ch3>\u003cstrong>Best for snacking \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Fabulous Frickles from \u003ca href=\"http://fabulousfrickles.com/\" target=\"_blank\">Those Fabulous Frickle Brothers\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0435.jpg\" alt=\"Fabulous Frickles from Those Fabulous Frickle Brothers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fabulous Frickles from Those Fabulous Frickle Brothers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another treat that ensures passers-by will stop you and either say “ooh, the frickles!” or “where did you get those things?” I urge you to visit Outside Lands’ one and only fried pickle truck for a generous portion of these super-crisp, intensely-seasoned little pickle slices, which somehow manage to stay crunchy under that bready fried coating. The frickles (so fun to say!) also come with a choice of house-made yogurt-based sauces, the most popular of which are the \"Cukaracha Srichacha\" with spicy cilantro and mint and the \"Herman's German\" with curry mustard and dill. To be honest, these sauces all tasted kind of the same, but who cares when you’re eating FRICKLES. Buyer beware: these innocent-looking discs are secretly dangerous, because they’re so light you don’t feel like you’re overloading on fried food – and before you know it, you’ll have eaten the whole tray.\u003c/p>\n\u003ch3>Best for carnivores\u003c/h3>\n\u003cp>\u003cstrong>Porchetta Taco from \u003ca href=\"http://www.laurbanasf.com/\" target=\"_blank\">La Urbana\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/PorchettaTaco.jpg\" alt=\"Porchetta Taco from La Urbana\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porchetta Taco from La Urbana \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be brutally honest: I wasn’t blown away by this taco’s appearance when it first arrived into my hands. But wait! The blue-corn hand-rolled taco, while dismayingly drab and gray, was actually a soft yet mealy (\u003cem>and\u003c/em> gluten-free) treat. And the worryingly crumbly porchetta inside? It turned out to be one of the tastiest things I ate at Outside Lands this year, studded with bonus pieces of crispy pork. Don’t judge a taco by its cover, guys! Be warned: the habanero salsa that comes with it is super-spicy – I loved it, but don’t dump the whole miniature container of it over your precious porchetta until you know you will too.\u003c/p>\n\u003ch3>Best for a sugar high\u003c/h3>\n\u003cp>\u003cstrong>Griddled French Toast from\u003ca href=\"http://canerossosf.com/\" target=\"_blank\"> Il Cane Rosso\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0074.jpg\" alt=\"Griddled French Toast from Il Cane Rosso\" width=\"1920\" height=\"1129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1440x847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1180x694.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-960x565.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Griddled French Toast from Il Cane Rosso \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re expecting something like sliced bread, guess again: this awesomely dense, soggy brick of home-made “toast” is more like a squidgy slab of cake, fried until crisped and warm on the griddle then doused in syrupy maple sauce. Having impaled it, my fork then refused to come back out without a fight. I strongly recommend buying one to share with a friend -- or perhaps ten of them. (While you’re at Il Cane Rosso’s stall, get one of their famous Olive Oil Fried Egg Sandwiches: apparently a particular hit with the roadies of Outside Lands.)\u003c/p>\n\u003ch3>Best for late-night warmth\u003c/h3>\n\u003cp>\u003cstrong>Hot Chocolate from \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99163\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-99163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chocolate-marshmellow.jpg\" alt=\"Hot Chocolate from Charles Chocolates with homemade marshmellows.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-800x1067.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Hot Chocolate from Charles Chocolates with homemade marshmellows. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a given that at some point, the Ocean Beach fog is going to roll in to Golden Gate Park (you brought your layers, right, like everyone told you to?) and this French-style hot chocolate is basically like pouring molten warmth into your veins through your throat. Super-thick and velvety, it’s like eating melted chocolate – mainly because that’s exactly what it is, accompanied by whole milk, a touch of cream and vanilla beans. It's even better with a sprinkling of gem-like marshmallows, which start to ooze into the drink as they soften, complementing its slight bitterness with their sweetness. This hot chocolate is the stuff that Charles Chocolates is rightly famous for (although oddly enough, their team say that it’s not this but their Brownie Ice Cream Sundae that festival-goers ask for most after dark.) For the true campfire experience, pair it with one of their Gourmet S’mores.\u003c/p>\n\u003cfigure id=\"attachment_99169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99169\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/charles-chocolate-smores.jpg\" alt=\"Charles Chocolates S'mores\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates S'mores \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Best for the hangry\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>“The Works” from\u003ca href=\"http://www.littleskilletsf.com/#eat-together\" target=\"_blank\"> Little Skillet\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chix-waffles1.jpg\" alt=\"“The Works” from Little Skillet\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The Works” from Little Skillet \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not cheap at $18, but if your stomach demands comfort food satisfaction, “The Works” is for you. Your money gets you two huge portions of delicious, crunchy fried chicken, plus nicely-sharp mac and cheese and a waffle the size of an iPad Mini. With maple syrup and Louisiana hot sauce available for liberal squirting, the only weak link is the cornbread – while still perfectly tasty, it’s a teeny, somewhat squished serving that doesn’t seem to belong on this otherwise bountiful plate.\u003c/p>\n\u003ch3>\u003cstrong>Best for pizza addicts\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Margherita pizza from \u003ca href=\"http://www.delpopolosf.com/\" target=\"_blank\">Del Popolo\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0075.jpg\" alt=\"Margherita Pizza from Del Popolo\" width=\"1920\" height=\"1246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1440x935.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita Pizza from Del Popolo \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, if you’re set on buying by the slice then head over to Escape from New York a few stalls down – but in all other cases, brave the line for Del Popolo’s phenomenal Margherita pizza. A perfectly light, puffy crust that’s blistered from just a moment in the pizza oven topped with fresh, sweet tomato sauce, a few dabs of creamy mozzarella and ever-so-slightly charred torn basil leaves: honestly, I defy anyone not to wolf down a whole one themselves. It’s the polar opposite of overly-cheesy takeout pizza and as close as you’re going to get to the authentic Italian version – ie. perfection – as you’re going to get without a very long flight. And you’re eating it at a music festival! What a time to be alive.\u003c/p>\n\u003ch3>\u003cstrong>Best from Chocolands\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Melted Chocolate Bar from \u003ca href=\"https://www.guittard.com/\" target=\"_blank\">Guittard\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\">\u003cimg class=\"size-full wp-image-99147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\" alt=\"Melted Chocolate Bar from Guittard Chocolate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melted Chocolate Bar from Guittard Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could get something from San Francisco food truck staples \u003ca href=\"http://www.thecremebruleecart.com/\" target=\"_blank\">Crème Brulee Cart\u003c/a> or \u003ca href=\"https://karascupcakes.com/\" target=\"_blank\">Kara’s Cupcakes\u003c/a> in \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">Chocolands \u003c/a>– and you probably should, because they’re delicious. But if you try one thing in this cocoa-dedicated haven this year, have the Melted Chocolate Bar from Guittard, described to me by their team as “warm chocolate ice-cream.” This pretty much nails it: imagine a cup-full of oozing melted dark chocolate (or milk, if you prefer) topped with your choice of toffee bits, almonds, cocoa nibs or chocolate chips. I chose a combination of the first two, which made for a delicious crunch amidst the intense lava river of chocolate. It’s tactically accompanied by a tiny spoon, which you’ll soon realized is necessary for preventing a melted chocolate overdose.\u003c/p>\n\u003ch3>Best for fish fans\u003c/h3>\n\u003cp>\u003cstrong>Fish and chips from \u003ca href=\"http://pacificcatch.com/\" target=\"_blank\">Pacific Catch\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99172\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-chips.jpg\" alt=\"Fish and chips from Pacific Catch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish and chips from Pacific Catch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take it from a native Brit who is mildly obsessed with the topic: these are really good fish and chips. The batter is light and crisp and the fish fresh and rich, improved by a squeeze of lemon. The sweet potato fries served up on the side are an unexpected treat, too: no sad soggy orange strips here, but perfectly-crunchy, salty bites. Of course, you’re still eating fried food, but it doesn’t feel that way.\u003c/p>\n\u003ch3>\u003cstrong>Best faux-veggie option \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Spicy Eggplant Parm from \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stone’s Throw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99153\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_00841.jpg\" alt=\"Spicy Eggplant Parm from Stone's Thow\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Eggplant Parm from Stone's Thow \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A the delish veggie sandwich that could totally pass for meat (which may or may not be what you want.) Stone’s Throw’s veggie variant on their popular Spicy Chicken Parm boasts a big, crackly-fried slice of breaded eggplant, but the real star here is the not-too-spicy marinara sauce. It’s all arranged on a bed of pickled vegetables, topped with a sheet of provolone with garlicky herb butter and wrapped in ciabatta bread and it’s very, very satisfying.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What bites are you looking forward to -- or have eaten before -- at \u003c/em>\u003c/strong>\u003cstrong>\u003cem>Outside Lands? Let me know in the comments!\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "GUIDE: Here's Your GastroMagic Line-Up For Outside Lands 2015",
"title": "GUIDE: Here's Your GastroMagic Line-Up For Outside Lands 2015",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With 77 restaurants, 38 wineries, 32 breweries and numerous cocktail bars, the \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">food\u003c/a> offerings at San Francisco's \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> (Friday, August 7 - Sunday, August 9) are almost as big a deal as \u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\">the musical headliners\u003c/a>. As local anticipation reaches fever pitch, organizers have just released the official line-up for the festival's \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a> foodie extravaganza!\u003c/p>\n\u003cp>As with all things Outside Lands, the offerings are plentiful (for which, read: daunting) -- so we're here to break things down for you. Read on, or scroll down for the line-up in full...\u003c/p>\n\u003cfigure id=\"attachment_98781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/gastromagic-stage.jpg\" alt=\"The GastroMagic stage at last year's Outside Lands\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The GastroMagic stage at last year's Outside Lands \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What is GastroMagic?\u003c/h3>\n\u003cp>To quote festival organizers,\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\"> GastroMagic\u003c/a> is a stage \"devoted to fantastical entertainment in the way of star personalities, food, cocktails, comedy, improv, music, and of course, sorcery.\" (Of course!) Basically, it's an imaginative, frequently-interactive onstage foodie experience that goes way beyond standing in line for a hot dog before \u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\">your favorite band\u003c/a> starts their set, and was a roaring success when it premiered at last year's festival. Think: the world's weirdest food expo where you might be asked to dance for your food. The whole thing is co-curated by San Francisco's \u003ca href=\"http://www.chefsfeed.com/\" target=\"_blank\">ChefsFeed\u003c/a> team, a community of local chefs who almost certainly know what they're talking about.\u003c/p>\n\u003cfigure id=\"attachment_98778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/chris.jpg\" alt=\"Chris Cosentino of Cockscomb (pictured at GastroMagic 2014) will be talking collaboration, food, cocktails and more this year.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino of Cockscomb (pictured at GastroMagic 2014) will be talking collaboration, food, cocktails and more this year. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Where is it, and how can I go?\u003c/h3>\n\u003cp>The main GastroMagic stage is located in the \"wooded wonderland\" that is McLaren Pass, in \u003ca href=\"http://www.sfoutsidelands.com/the-park/attractions\" target=\"_blank\">the festival's home of Golden Gate Park\u003c/a>, and there'll also be GastroMagic events neighboring that stage. \"Performances\" will be taking place on all three days of Outside Lands, and entrance is included in your festival ticket.\u003c/p>\n\u003cp>If you're asking \"how can I go to Outside Lands,\" I regret to inform you that train has sailed: \u003ca href=\"http://www.sfoutsidelands.com/tickets\" target=\"_blank\">tickets sold out long ago\u003c/a>. Sorry.\u003c/p>\n\u003ch3>What can I see?\u003c/h3>\n\u003cp>What \u003cem>can't\u003c/em> you see? From the expected (talks from experts and live demonstrations) to the joyfully bizarre (magic, dance-offs, sushi karaoke), we've got the full line-up below. Here are a few of our stand-outs picks, mainly because they sound like tons of fun:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/morimoto-karaoke\" target=\"_blank\">Morimoto Karaoke\u003c/a> \u003c/strong>(5:30pm, Friday, Aug 7)\u003cbr>\n\u003ca href=\"http://www.ironchefmorimoto.com/\" target=\"_blank\">Iron Chef Morimoto\u003c/a> rolls sushi and performs karaoke, potentially at the same time. What more do you need to know?\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/truffle-shuffle\" target=\"_blank\">Truffle Shuffle w/ Mina Test Kitchen & DJ Vin Sol\u003c/a> \u003c/strong>(1:50pm, Saturday, Aug 8)\u003cbr>\nChef \u003ca href=\"https://chefsroll.com/AdamSobel\" target=\"_blank\">Adam Sobel \u003c/a>from foodie icon Michael Mina's cooking coterie \u003ca href=\"http://www.michaelmina.net/\" target=\"_blank\">The Mina Group\u003c/a> reinterprets the \u003ca href=\"https://www.youtube.com/watch?v=t5whaRkuipU\" target=\"_blank\">Truffle Shuffle\u003c/a> dance, aided by instructor \u003ca href=\"http://juliahubara.zumba.com/\" target=\"_blank\">Julia Hubara\u003c/a>. Oh, and you will have to shuffle yourself for a taste of Chef's Truffle Ribeye Cheesesteak. (Click \u003ca href=\"https://www.youtube.com/watch?v=t5whaRkuipU\" target=\"_blank\">here \u003c/a>for a reminder of the Truffle Shuffle, courtesy of \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0089218/\" target=\"_blank\">The Goonies\u003c/a>\u003c/em>.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/beignets-and-bounce-brunch\" target=\"_blank\">Beignets & Bounce Brunch with Big Freedia & Brenda’s Soul Food\u003c/a>\u003c/strong>\u003cem> \u003c/em>(3:10pm, Saturday, Aug 8)\u003cbr>\nYou want some of \u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda\u003c/a>'s famous beignets? \u003ca href=\"http://www.bigfreedia.com/\" target=\"_blank\">Big Freedia\u003c/a> will make you twerk for them. Watch a video from last year to see what you're letting yourself in for.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=pGwxP_xV450\u003cbr>\n\u003cem>Video by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/pb-and-mj\" target=\"_blank\">PB & MJ \u003c/a>\u003c/strong>(7:40pm, Saturday, Aug 8)\u003cbr>\nHear the hits of Michael Jackson while eating Peanut Butter Fudge Ripple ice cream provided by \u003ca href=\"http://www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a>. Smooth!\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/food-fight\" target=\"_blank\">\u003cstrong>Food Fight with Pete Holmes - Ne Timeas vs Big Night\u003c/strong> \u003c/a>(3:50pm, Sunday, Aug 9)\u003cbr>\nAn epic game show on the GastroMagic stage with representatives from Bay Area food titans \u003ca href=\"http://www.netimeas.com/\" target=\"_blank\">Ne Timeas\u003c/a> (\u003ca href=\"http://www.flourandwater.com/\" target=\"_blank\">Flour + Water\u003c/a>, \u003ca href=\"http://www.centralkitchensf.com/\" target=\"_blank\">Central Kitchen\u003c/a>) and \u003ca href=\"https://www.facebook.com/BigNightRestaurantGroup\" target=\"_blank\">Big Night\u003c/a> (\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">Marlowe\u003c/a>, \u003ca href=\"http://thecavaliersf.com/\" target=\"_blank\">The Cavalier\u003c/a>.). We're promised that \"only one survives,\" which seems harsh.\u003c/p>\n\u003ch3>\u003cb>Enough with the watching. How can I eat all this stuff?\u003c/b>\u003c/h3>\n\u003cp>Pro tip: Several of the GastroMagic performances will apparently have an \"intimate tasting table component where fans will have the opportunity to indulge in creations from the show\" (ie. you get to eat the stuff they made onstage.) Seats are free but will be offered at certain shows (look for the \"**\" \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">here\u003c/a>) on a first-come, first-served (literally) basis to the first ten fans to arrive before that particular performance, and that details will be released via the \u003ca href=\"http://www.sfoutsidelands.com/media/apps\" target=\"_blank\">Outside Lands mobile app\u003c/a>. Download it here now!\u003c/p>\n\u003ch3>\u003cstrong>What about drink?\u003c/strong>\u003c/h3>\n\u003cp>Don't you worry. Surrounding the GastroMagic stage will be the Bay Area's best bartenders with \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">four themed cocktail experiences\u003c/a>: \"Talk Like A Pirate Bar\" (bring your best Jack Sparrow accent), \"Uh Oh It's Magic\" (so-called cocktail hoaxes), \"Let's Get Fizz-ical\" (bubbles) and \"Mission Agave\" (top-notch tequila.) The mixologists will be from the Bay Area's\u003ca href=\"http://www.bonvivants.com/\" target=\"_blank\"> Bon Vivants\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/15-romolo-san-francisco\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.boxingroom.com/\" target=\"_blank\">Boxing Room\u003c/a> and \u003ca href=\"http://www.nopasf.com/\" target=\"_blank\">Nopa\u003c/a>, so you're in safe hands.\u003c/p>\n\u003ch3>\u003cstrong>Anything else I should know?\u003c/strong>\u003c/h3>\n\u003cp>Did we not mention that there'll be a \"BaconLand\" area nearby offering Bacon Flights from around the country? Including Tennessee's Benton's Bacon as well as Grilled Cheese with Bacon?\u003c/p>\n\u003cfigure id=\"attachment_85825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\">\u003cimg class=\"size-full wp-image-85825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\" alt=\"Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>See you at Outside Land, food lovers!\u003c/p>\n\u003ch3>\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GASTROMAGIC LINE-UP IN FULL\u003c/a>\u003c/h3>\n\u003ch3>\u003cstrong>FRIDAY AUGUST 7, 2015\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>1:20pm - 1:50pm\u003c/strong>\u003cbr>\n\u003cstrong> Magician Jon Armstrong\u003c/strong>\u003cbr>\n\"Jon Armstrong, GastroMagic’s emcee for the weekend, kicks things off with a few tricks up his sleeve. He may have a few up yours as well.\"\u003c/p>\n\u003cp>\u003cstrong>2:45pm - 3:10pm\u003c/strong>\u003cbr>\n\u003cstrong> Trash Talk Cook Off with CUESA\u003c/strong>\u003cbr>\n\"Waste not, have more! Chefs vending at Outside Lands hit the stage to concoct an all-star dish made from a mix of food by-products from popular recipes and “ugly” vegetables.\"\u003c/p>\n\u003cp>\u003cstrong>4:00pm - 4:30pm\u003c/strong>\u003cbr>\n\u003cstrong> Unknown Donuts w/ Rich Table\u003c/strong>\u003cbr>\n\"San Francisco’s Rich Table showcases their artisanal donuts, so out of the box they’ll launch you into another dimension.\"\u003c/p>\n\u003cp>\u003cstrong>5:30pm - 6:00pm\u003c/strong>\u003cbr>\n\u003cstrong> Morimoto Karaoke\u003c/strong>\u003cbr>\n\"Iron Chef Morimoto shares his expertise in the art of sushi rolling and rocks the stage with his hidden talent. It's only rock and roll, but he likes it.\"\u003c/p>\n\u003cp>\u003cstrong>7:15pm - 7:55pm\u003c/strong>\u003cbr>\n\u003cstrong>Breakdown Breakdance w/ Avedano Meats & Belcampo Meat Co.\u003c/strong>\u003cbr>\n\"B-boy troupe Beatz N Pieces bring the beats while Bay Area butchers bring the meat. Watching their process unfold will make your head spin.\"\u003c/p>\n\u003ch3>\u003cstrong>SATURDAY AUGUST 8, 2015\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>1:50pm - 2:20pm\u003c/strong>\u003cbr>\n\u003cstrong> Truffle Shuffle w/ Mina Test Kitchen & DJ Vin Sol\u003c/strong>\u003cbr>\n\"Chef Adam Sobel from The Mina Group is joined by dance instructor Julia Hubara to reinterpret the infamous Truffle Shuffle. Fans must shuffle for a taste of his Truffle Ribeye Cheesesteak.\"\u003c/p>\n\u003cp>\u003cstrong>3:10pm - 3:40pm\u003c/strong>\u003cbr>\n\u003cstrong> Beignets & Bounce Brunch w/ Big Freedia & Brenda’s Soul Food\u003c/strong>\u003cbr>\n\"Big Freedia is back to shake and bounce during the second annual bounce brunch. Brenda's Soul Food beignets for those willing to twerk.\"\u003c/p>\n\u003cp>\u003cstrong>4:30pm - 5:00pm\u003c/strong>\u003cbr>\n\u003cstrong> Evolution of Collaboration w/ Chris Cosentino\u003c/strong>\u003cbr>\n\"Last year, the topic was evolution of creativity and this year, Chris Cosentino of Cockscomb talks collaboration, food, cocktails and more.\"\u003c/p>\n\u003cp>\u003cstrong>6:00pm - 6:30pm\u003c/strong>\u003cbr>\n\u003cstrong> PopStars w/ Emilie Baltz and Dan Deacon\u003c/strong>\u003cbr>\n\"Dan Deacon provides the sweet sounds for this lickable popsicle orchestra imagined by experiential artist & storyteller, Emilie Baltz. Join them on stage to help bring this concept to life, one lick at a time.\"\u003c/p>\n\u003cp>\u003cstrong>7:40pm - 8:25pm\u003c/strong>\u003cbr>\n\u003cstrong> PB & MJ w/ Humphry Slocombe & Forever Land: A Michael Jackson Tribute\u003c/strong>\u003cbr>\n\"Awaken the smooth (peanut butter) criminal in you as you indulge in Humphry Slocombe’s Peanut Butter Fudge Ripple ice cream and relive the MJ classics. PB&J has never tasted so good.\"\u003c/p>\n\u003ch3>SUNDAY AUGUST 9, 2015\u003c/h3>\n\u003cp>\u003cstrong>2:30pm - 3:00pm\u003c/strong>\u003cbr>\n\u003cstrong> Dough Throw w/ DJ MoPo & Tony G\u003c/strong>\u003cbr>\n\"It’s a Dough Throwdown with MoPo spinning tracks and World Pizza Cup Champion Tony Gemignani spinning dough and pizza bites.\"\u003c/p>\n\u003cp>\u003cstrong>3:50pm - 4:20pm\u003c/strong>\u003cbr>\n\u003cstrong> Food Fight w/ Pete Holmes - Ne Timeas vs Big Night\u003c/strong>\u003cbr>\n\"Food Fight is not your average game show. Comedian Pete Holmes hosts an epic battle of the food world as Ne Timeas (Flour + Water, Central Kitchen, etc.) takes on Big Night (Marlowe, Cavalier, etc.). Only one survives!\"\u003c/p>\n\u003cp>\u003cstrong>5:20pm - 5:50pm\u003c/strong>\u003cbr>\n\u003cstrong> Sexual Chocolate w/ Karl Denson & Guittard Chocolate Company\u003c/strong>\u003cbr>\n\"The Sexual Chocolate band led by Karl Denson is going to take us back in time while Donald Wressell explores chocolate art. Look out for delicious Guittard chocolate bars!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>6:50pm - 7:35pm\u003c/strong>\u003cbr>\n\u003cstrong> Mac Sabbath w/ Richie Nakano\u003c/strong>\u003cbr>\n\"Mac Sabbath brings their one of a kind “Drive Thru Metal” while Richie Nakano creates his “one time only” Nakano Nuggets. Join if you dare!\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With 77 restaurants, 38 wineries, 32 breweries and numerous cocktail bars, the \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">food\u003c/a> offerings at San Francisco's \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> (Friday, August 7 - Sunday, August 9) are almost as big a deal as \u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\">the musical headliners\u003c/a>. As local anticipation reaches fever pitch, organizers have just released the official line-up for the festival's \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a> foodie extravaganza!\u003c/p>\n\u003cp>As with all things Outside Lands, the offerings are plentiful (for which, read: daunting) -- so we're here to break things down for you. Read on, or scroll down for the line-up in full...\u003c/p>\n\u003cfigure id=\"attachment_98781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/gastromagic-stage.jpg\" alt=\"The GastroMagic stage at last year's Outside Lands\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The GastroMagic stage at last year's Outside Lands \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What is GastroMagic?\u003c/h3>\n\u003cp>To quote festival organizers,\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\"> GastroMagic\u003c/a> is a stage \"devoted to fantastical entertainment in the way of star personalities, food, cocktails, comedy, improv, music, and of course, sorcery.\" (Of course!) Basically, it's an imaginative, frequently-interactive onstage foodie experience that goes way beyond standing in line for a hot dog before \u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\">your favorite band\u003c/a> starts their set, and was a roaring success when it premiered at last year's festival. Think: the world's weirdest food expo where you might be asked to dance for your food. The whole thing is co-curated by San Francisco's \u003ca href=\"http://www.chefsfeed.com/\" target=\"_blank\">ChefsFeed\u003c/a> team, a community of local chefs who almost certainly know what they're talking about.\u003c/p>\n\u003cfigure id=\"attachment_98778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/chris.jpg\" alt=\"Chris Cosentino of Cockscomb (pictured at GastroMagic 2014) will be talking collaboration, food, cocktails and more this year.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino of Cockscomb (pictured at GastroMagic 2014) will be talking collaboration, food, cocktails and more this year. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Where is it, and how can I go?\u003c/h3>\n\u003cp>The main GastroMagic stage is located in the \"wooded wonderland\" that is McLaren Pass, in \u003ca href=\"http://www.sfoutsidelands.com/the-park/attractions\" target=\"_blank\">the festival's home of Golden Gate Park\u003c/a>, and there'll also be GastroMagic events neighboring that stage. \"Performances\" will be taking place on all three days of Outside Lands, and entrance is included in your festival ticket.\u003c/p>\n\u003cp>If you're asking \"how can I go to Outside Lands,\" I regret to inform you that train has sailed: \u003ca href=\"http://www.sfoutsidelands.com/tickets\" target=\"_blank\">tickets sold out long ago\u003c/a>. Sorry.\u003c/p>\n\u003ch3>What can I see?\u003c/h3>\n\u003cp>What \u003cem>can't\u003c/em> you see? From the expected (talks from experts and live demonstrations) to the joyfully bizarre (magic, dance-offs, sushi karaoke), we've got the full line-up below. Here are a few of our stand-outs picks, mainly because they sound like tons of fun:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/morimoto-karaoke\" target=\"_blank\">Morimoto Karaoke\u003c/a> \u003c/strong>(5:30pm, Friday, Aug 7)\u003cbr>\n\u003ca href=\"http://www.ironchefmorimoto.com/\" target=\"_blank\">Iron Chef Morimoto\u003c/a> rolls sushi and performs karaoke, potentially at the same time. What more do you need to know?\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/truffle-shuffle\" target=\"_blank\">Truffle Shuffle w/ Mina Test Kitchen & DJ Vin Sol\u003c/a> \u003c/strong>(1:50pm, Saturday, Aug 8)\u003cbr>\nChef \u003ca href=\"https://chefsroll.com/AdamSobel\" target=\"_blank\">Adam Sobel \u003c/a>from foodie icon Michael Mina's cooking coterie \u003ca href=\"http://www.michaelmina.net/\" target=\"_blank\">The Mina Group\u003c/a> reinterprets the \u003ca href=\"https://www.youtube.com/watch?v=t5whaRkuipU\" target=\"_blank\">Truffle Shuffle\u003c/a> dance, aided by instructor \u003ca href=\"http://juliahubara.zumba.com/\" target=\"_blank\">Julia Hubara\u003c/a>. Oh, and you will have to shuffle yourself for a taste of Chef's Truffle Ribeye Cheesesteak. (Click \u003ca href=\"https://www.youtube.com/watch?v=t5whaRkuipU\" target=\"_blank\">here \u003c/a>for a reminder of the Truffle Shuffle, courtesy of \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0089218/\" target=\"_blank\">The Goonies\u003c/a>\u003c/em>.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/beignets-and-bounce-brunch\" target=\"_blank\">Beignets & Bounce Brunch with Big Freedia & Brenda’s Soul Food\u003c/a>\u003c/strong>\u003cem> \u003c/em>(3:10pm, Saturday, Aug 8)\u003cbr>\nYou want some of \u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda\u003c/a>'s famous beignets? \u003ca href=\"http://www.bigfreedia.com/\" target=\"_blank\">Big Freedia\u003c/a> will make you twerk for them. Watch a video from last year to see what you're letting yourself in for.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=pGwxP_xV450\u003cbr>\n\u003cem>Video by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/pb-and-mj\" target=\"_blank\">PB & MJ \u003c/a>\u003c/strong>(7:40pm, Saturday, Aug 8)\u003cbr>\nHear the hits of Michael Jackson while eating Peanut Butter Fudge Ripple ice cream provided by \u003ca href=\"http://www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a>. Smooth!\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/food-fight\" target=\"_blank\">\u003cstrong>Food Fight with Pete Holmes - Ne Timeas vs Big Night\u003c/strong> \u003c/a>(3:50pm, Sunday, Aug 9)\u003cbr>\nAn epic game show on the GastroMagic stage with representatives from Bay Area food titans \u003ca href=\"http://www.netimeas.com/\" target=\"_blank\">Ne Timeas\u003c/a> (\u003ca href=\"http://www.flourandwater.com/\" target=\"_blank\">Flour + Water\u003c/a>, \u003ca href=\"http://www.centralkitchensf.com/\" target=\"_blank\">Central Kitchen\u003c/a>) and \u003ca href=\"https://www.facebook.com/BigNightRestaurantGroup\" target=\"_blank\">Big Night\u003c/a> (\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">Marlowe\u003c/a>, \u003ca href=\"http://thecavaliersf.com/\" target=\"_blank\">The Cavalier\u003c/a>.). We're promised that \"only one survives,\" which seems harsh.\u003c/p>\n\u003ch3>\u003cb>Enough with the watching. How can I eat all this stuff?\u003c/b>\u003c/h3>\n\u003cp>Pro tip: Several of the GastroMagic performances will apparently have an \"intimate tasting table component where fans will have the opportunity to indulge in creations from the show\" (ie. you get to eat the stuff they made onstage.) Seats are free but will be offered at certain shows (look for the \"**\" \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">here\u003c/a>) on a first-come, first-served (literally) basis to the first ten fans to arrive before that particular performance, and that details will be released via the \u003ca href=\"http://www.sfoutsidelands.com/media/apps\" target=\"_blank\">Outside Lands mobile app\u003c/a>. Download it here now!\u003c/p>\n\u003ch3>\u003cstrong>What about drink?\u003c/strong>\u003c/h3>\n\u003cp>Don't you worry. Surrounding the GastroMagic stage will be the Bay Area's best bartenders with \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">four themed cocktail experiences\u003c/a>: \"Talk Like A Pirate Bar\" (bring your best Jack Sparrow accent), \"Uh Oh It's Magic\" (so-called cocktail hoaxes), \"Let's Get Fizz-ical\" (bubbles) and \"Mission Agave\" (top-notch tequila.) The mixologists will be from the Bay Area's\u003ca href=\"http://www.bonvivants.com/\" target=\"_blank\"> Bon Vivants\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/15-romolo-san-francisco\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.boxingroom.com/\" target=\"_blank\">Boxing Room\u003c/a> and \u003ca href=\"http://www.nopasf.com/\" target=\"_blank\">Nopa\u003c/a>, so you're in safe hands.\u003c/p>\n\u003ch3>\u003cstrong>Anything else I should know?\u003c/strong>\u003c/h3>\n\u003cp>Did we not mention that there'll be a \"BaconLand\" area nearby offering Bacon Flights from around the country? Including Tennessee's Benton's Bacon as well as Grilled Cheese with Bacon?\u003c/p>\n\u003cfigure id=\"attachment_85825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\">\u003cimg class=\"size-full wp-image-85825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\" alt=\"Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>See you at Outside Land, food lovers!\u003c/p>\n\u003ch3>\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GASTROMAGIC LINE-UP IN FULL\u003c/a>\u003c/h3>\n\u003ch3>\u003cstrong>FRIDAY AUGUST 7, 2015\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>1:20pm - 1:50pm\u003c/strong>\u003cbr>\n\u003cstrong> Magician Jon Armstrong\u003c/strong>\u003cbr>\n\"Jon Armstrong, GastroMagic’s emcee for the weekend, kicks things off with a few tricks up his sleeve. He may have a few up yours as well.\"\u003c/p>\n\u003cp>\u003cstrong>2:45pm - 3:10pm\u003c/strong>\u003cbr>\n\u003cstrong> Trash Talk Cook Off with CUESA\u003c/strong>\u003cbr>\n\"Waste not, have more! Chefs vending at Outside Lands hit the stage to concoct an all-star dish made from a mix of food by-products from popular recipes and “ugly” vegetables.\"\u003c/p>\n\u003cp>\u003cstrong>4:00pm - 4:30pm\u003c/strong>\u003cbr>\n\u003cstrong> Unknown Donuts w/ Rich Table\u003c/strong>\u003cbr>\n\"San Francisco’s Rich Table showcases their artisanal donuts, so out of the box they’ll launch you into another dimension.\"\u003c/p>\n\u003cp>\u003cstrong>5:30pm - 6:00pm\u003c/strong>\u003cbr>\n\u003cstrong> Morimoto Karaoke\u003c/strong>\u003cbr>\n\"Iron Chef Morimoto shares his expertise in the art of sushi rolling and rocks the stage with his hidden talent. It's only rock and roll, but he likes it.\"\u003c/p>\n\u003cp>\u003cstrong>7:15pm - 7:55pm\u003c/strong>\u003cbr>\n\u003cstrong>Breakdown Breakdance w/ Avedano Meats & Belcampo Meat Co.\u003c/strong>\u003cbr>\n\"B-boy troupe Beatz N Pieces bring the beats while Bay Area butchers bring the meat. Watching their process unfold will make your head spin.\"\u003c/p>\n\u003ch3>\u003cstrong>SATURDAY AUGUST 8, 2015\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>1:50pm - 2:20pm\u003c/strong>\u003cbr>\n\u003cstrong> Truffle Shuffle w/ Mina Test Kitchen & DJ Vin Sol\u003c/strong>\u003cbr>\n\"Chef Adam Sobel from The Mina Group is joined by dance instructor Julia Hubara to reinterpret the infamous Truffle Shuffle. Fans must shuffle for a taste of his Truffle Ribeye Cheesesteak.\"\u003c/p>\n\u003cp>\u003cstrong>3:10pm - 3:40pm\u003c/strong>\u003cbr>\n\u003cstrong> Beignets & Bounce Brunch w/ Big Freedia & Brenda’s Soul Food\u003c/strong>\u003cbr>\n\"Big Freedia is back to shake and bounce during the second annual bounce brunch. Brenda's Soul Food beignets for those willing to twerk.\"\u003c/p>\n\u003cp>\u003cstrong>4:30pm - 5:00pm\u003c/strong>\u003cbr>\n\u003cstrong> Evolution of Collaboration w/ Chris Cosentino\u003c/strong>\u003cbr>\n\"Last year, the topic was evolution of creativity and this year, Chris Cosentino of Cockscomb talks collaboration, food, cocktails and more.\"\u003c/p>\n\u003cp>\u003cstrong>6:00pm - 6:30pm\u003c/strong>\u003cbr>\n\u003cstrong> PopStars w/ Emilie Baltz and Dan Deacon\u003c/strong>\u003cbr>\n\"Dan Deacon provides the sweet sounds for this lickable popsicle orchestra imagined by experiential artist & storyteller, Emilie Baltz. Join them on stage to help bring this concept to life, one lick at a time.\"\u003c/p>\n\u003cp>\u003cstrong>7:40pm - 8:25pm\u003c/strong>\u003cbr>\n\u003cstrong> PB & MJ w/ Humphry Slocombe & Forever Land: A Michael Jackson Tribute\u003c/strong>\u003cbr>\n\"Awaken the smooth (peanut butter) criminal in you as you indulge in Humphry Slocombe’s Peanut Butter Fudge Ripple ice cream and relive the MJ classics. PB&J has never tasted so good.\"\u003c/p>\n\u003ch3>SUNDAY AUGUST 9, 2015\u003c/h3>\n\u003cp>\u003cstrong>2:30pm - 3:00pm\u003c/strong>\u003cbr>\n\u003cstrong> Dough Throw w/ DJ MoPo & Tony G\u003c/strong>\u003cbr>\n\"It’s a Dough Throwdown with MoPo spinning tracks and World Pizza Cup Champion Tony Gemignani spinning dough and pizza bites.\"\u003c/p>\n\u003cp>\u003cstrong>3:50pm - 4:20pm\u003c/strong>\u003cbr>\n\u003cstrong> Food Fight w/ Pete Holmes - Ne Timeas vs Big Night\u003c/strong>\u003cbr>\n\"Food Fight is not your average game show. Comedian Pete Holmes hosts an epic battle of the food world as Ne Timeas (Flour + Water, Central Kitchen, etc.) takes on Big Night (Marlowe, Cavalier, etc.). Only one survives!\"\u003c/p>\n\u003cp>\u003cstrong>5:20pm - 5:50pm\u003c/strong>\u003cbr>\n\u003cstrong> Sexual Chocolate w/ Karl Denson & Guittard Chocolate Company\u003c/strong>\u003cbr>\n\"The Sexual Chocolate band led by Karl Denson is going to take us back in time while Donald Wressell explores chocolate art. Look out for delicious Guittard chocolate bars!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>6:50pm - 7:35pm\u003c/strong>\u003cbr>\n\u003cstrong> Mac Sabbath w/ Richie Nakano\u003c/strong>\u003cbr>\n\"Mac Sabbath brings their one of a kind “Drive Thru Metal” while Richie Nakano creates his “one time only” Nakano Nuggets. Join if you dare!\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa",
"title": "The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed \u003ca href=\"http://www.shuffle.gelinaz.com/\">The Grand Gelinaz! Shuffle\u003c/a>. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. \u003c/p>\n\u003cp>The Shuffle was sponsored by S. Pellegrino (you’ll notice that many of the participating chefs are also on the prestigious \u003ca href=\"http://www.theworlds50best.com/list/1-50-winners\">World’s 50 Best Restaurants\u003c/a> list, sponsored by S.Pellegrino and Acqua Panna), and orchestrated by \u003ca href=\"http://www.gelinaz.com/about\">Gelinaz!\u003c/a>, a collective made by chefs for chefs, whose mission is to explore the unknown by creating collaborations between chefs, artists, musicians, scientists, thinkers, and producers. As described by co-founder Andrea Petrini, “The line-up for this performance is a family of chefs, who take risk as a starting point, that are neither fearful of creativity, nor driven by ego, but are fueled by a desire to explore.”\u003c/p>\n\u003cfigure id=\"attachment_97824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-97824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo (2nd from left) and Manresa crew \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tickets for the event were sold based on what the usual tasting menu price would be at each restaurant (at the three participating Bay Area restaurants – Manresa, Coi, and Atelier Crenn – we’re talking upwards of $270 all in), which diners blindly paid for the chance of experiencing an 8-course menu crafted by the likes of Rene Redzepi, Massimo Bottura, Albert Adria, or Alain Ducasse, just to namedrop a few. \u003c/p>\n\u003cfigure id=\"attachment_97815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I say blindly because the Grand Shuffle is a grand secret – the identity of the guest chef was not revealed until night of the dinner. \u003ca href=\"https://www.youtube.com/watch?v=OWb95H4yg38\">Teaser info\u003c/a> about the event itself was cryptic at best, and if you \u003ca href=\"https://www.youtube.com/watch?v=BeIfrX8zpZs\">dug a little into what Gelinaz! even was\u003c/a>, well then you really had no idea what to expect. This did not deter adventure-seeking diners. The event was sold out in all 37 participating restaurants, from Japan to Chile, Brazil to Slovenia, France, Turkey, Sweden, Thailand, Australia, UK, Italy, Peru, Spain, Canada, Belgium, Denmark, and all across the United States.\u003c/p>\n\u003cfigure id=\"attachment_97816\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the evolution of \"different\" dining experiences, from pop-ups a la Mission Chinese, to communal dining concepts like Lazy Bear and Outstanding in the Field, to \"one time only\" Food as Theater extravaganzas like this, it seems like people just aren't satisfied with the norm of dining out anymore. Have the days of dinner and a show come and gone? Has dinner become the show?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The marketing machine certainly milked the secrecy and mystery of it all. In the week leading up to the big night, a \u003ca href=\"http://www.shuffle.gelinaz.com/restaurant/manresa\">trail of breadcrumbs\u003c/a> dropped one by one, enticing ticket holders to guess who would be cooking them dinner. Super fans got into it and played the guessing game, formulating elaborate \u003ca href=\"https://instagram.com/p/47sbsxiPwG/?taken-by=the_jenius\">spreadsheets\u003c/a>, and doing some mighty \u003cdel datetime=\"2015-07-11T00:28:16+00:00\">obsessive\u003c/del> impressive \u003ca href=\"https://www.facebook.com/GELINAZ/posts/855227601236404:0\">detective work\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97820\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo at Manresa. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003cstrong>Jock Zonfrillo\u003c/strong> laughed, “I’m just impressed we were all able to keep the secret! Chefs are shit at keeping secrets.”\u003c/p>\n\u003cfigure id=\"attachment_97823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\" alt=\"Manresa exterior signage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa exterior signage. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_97814\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\" alt=\"Chef Jock Zonfrillo prepping with Manresa crew. \" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zonfrillo was shuffled over from his restaurants \u003ca href=\"http://restaurantorana.com/\">Orana\u003c/a> and \u003ca href=\"http://streetadl.com/\">Street ADL\u003c/a> in Adelaide, Australia to the Bay Area’s own \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Like all the other participating chefs, Zonfrillo’s name and restaurant match were picked out of a hat. Back home in Australia, Zonfrillo is leading a movement in defining Australian cuisine through celebrating and rediscovering the indigenous foods of the Aborigines. His restaurants use only ingredients grown, raised, or produced on the continent, and his cooks regularly forage for ingredients in the nearby foothills. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"alignnone size-full wp-image-97818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_97819\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa team garnishing halibut with herb flowers and beach succulents. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the menu and ingredients at Orana and Manresa could not be any more different, there are some things that remain the same. Both have strong ties to local farmers and purveyors, both honor a sense of place in their food, and even some ingredients are echoed – wild sea succulents, abalone, and yes, you bet Zonfrillo knew what to do with the eucalyptus he found here in California.\u003c/p>\n\u003cfigure id=\"attachment_97807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\" alt=\"Beef grilling with eucalyptus. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef grilling with eucalyptus. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Manresa staff took their guest chef under their wing and showed him all their favorite spots as they developed the menu together over the course of 4 days. Zonfrillo took a field trip to \u003ca href=\"http://montereyabalone.com/\">Monterey Abalone Company\u003c/a>, \u003ca href=\"http://www.growbetterveggies.com/\">Love Apple Farms\u003c/a> (of course), and the \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured Pickle Shop\u003c/a> where he was stoked to discover “over 200 cultures in a tiny storefront by some proper Berkeley hippies.” One of those cultures made it into the opening course! [Spoiler alert: ZOMG, this crazy Aussie chef served us SCOBY…and it was delicious.]\u003c/p>\n\u003cfigure id=\"attachment_97822\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo and the Manresa team plating wagyu beef and ribbons of beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As each of the chefs got swept away to a different country and a different kitchen, they have to think on their feet and work with what presents itself. We asked Zonfrillo about his experience with the shuffle: \u003c/p>\n\u003cblockquote>\u003cp>“It’s nice to come into it with no preconceptions and jump right in. Mehmet Gürs [chef of Mikla in Istanbul] is at Orana right now. He was smart, he came a few days early to prepare. He opened the walk-in and was like, ‘What the fuck is this shit? Where are your onions and potatoes? I laughed, ‘We don’t have that shit here!’\u003c/p>\u003c/blockquote>\n\u003cp>I asked about his own dishes for the evening. Zonfrillo replied, “I’ve never made any of this before.” Let’s see what he came up with! \u003c/p>\n\u003cfigure id=\"attachment_97813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Here’s a look at the 8 Course Grand Gelinaz! Shuffle Dinner: Manresa edition by Chef Jock Zonfrillo\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CULTURED MOTHER DUCK\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\" alt=\"Geoduck, Kombucha and its Mother.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Geoduck, Kombucha and its Mother. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Geoduck, Kombucha and its Mother,” this was a cool and refreshing starter that wins for most creative use of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">SCOBY\u003c/a> I’ve ever seen. The bright acidity and complimentary textures worked! Garnishes were sliced broccoli stems compressed in kombucha, winter savory oil, and beurre noisette.\u003c/p>\n\u003cp>\u003cstrong>CARROTS & CURDS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\" alt=\"Carrots & Curds.\" width=\"1920\" height=\"1257\" class=\"size-full wp-image-97827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1440x943.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-960x629.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots & Curds. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Zonfrillo took stock of the Manresa pantry, he came across some jars of carrots that had been pickling since January. He cooked those pickled carrots, cooked them in the whey that had separated from the sheep’s milk curds, and then kissed them with some applewood smoke. The result was a multi-dimensional beauty. Garnishes of toasty smoked almonds, tomato leaves, mint, coriander oil, and flutters of carrot top greens and flowers pulled it all together. One of my favorite dishes of the evening! \u003c/p>\n\u003cp>\u003cstrong>ABALONE & CUSTARD\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97812\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\" alt=\"Abalone & Custard.\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abalone & Custard. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This jewel-like composition featured abalone steamed in dashi, set over a silky custard made from the abalone cooking liquid. Over top lay an array of seaweeds and sea succulents foraged from Pebble Beach. \u003c/p>\n\u003cp>\u003cstrong>ROAST LAMB, MASH & MORELS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\" alt=\"Roast Lamb, Mash and Morels. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Lamb, Mash and Morels. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meat and potatoes like you’ve never seen. The meat element was in actuality the meaty, plump morels roasted in lamb fat and drizzled with lamb jus. A luxurious bed of buttery mashed potato held the mushrooms, and lemony leaves of sorrel cut the richness with a tart bite.\u003c/p>\n\u003cp>\u003cstrong>LOCAL BLACK COD & HALIBUT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\" alt=\"Local Black Cod & Halibut. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Black Cod & Halibut. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Line-caught halibut poached in sea water, topped with a smoked cod head emulsion that resembled a mayonnaise, with a spritz of meyer lemon. The mini field of flowers on top (coriander flowers, raddish flowers, cress flowers, and beach mustard) stole the show though with their lovely color and little bursts of flavor. \u003c/p>\n\u003cp>\u003cstrong>BEEF, EUCALYPTUS & BEETS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\" alt=\"Beef, Eugalyptus & Beets.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-97825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef, Eugalyptus & Beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Grass-fed wagyu beef grilled over madrone wood laced with eucalyptus was the star of the show here. The eucalyptus perfumed smoke intrigued and drew you in bite after bite. Ribbons of beets, spelt, spinach, and a drizzle of eucalyptus-infused oil completed this artful plate. \u003c/p>\n\u003cp>\u003cstrong>“FUN DIP” TOASTED MARSHMALLOWS WITH STONE FRUIT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97810\" class=\"wp-caption aligncenter\" style=\"max-width: 1365px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\" alt=\"“Fun Dip” Toasted Marshmallows with Stone Fruit.\" width=\"1365\" height=\"1920\" class=\"size-full wp-image-97810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-800x1125.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-1180x1660.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-960x1350.jpg 960w\" sizes=\"(max-width: 1365px) 100vw, 1365px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Fun Dip” Toasted Marshmallows with Stone Fruit. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This playful dessert featured a trio of ember-kissed soft marshmallows in three flavors – white peach, nectarine, and blood plum. Each marshmallow had a 3-way treatment of its respective fruit: “fun-dipped” in a dehydrated powder of the fruit, dolloped with jam, and topped with a razor thin, semi-dehydrated slice of the intensely flavorful fruit from \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewDoc&page=orchard&topic=4\">Andy Mariani’s orchard\u003c/a>. P.S. that blood plum has now ruined me for all other plums. Thanks. \u003c/p>\n\u003cp>\u003cstrong>CALIFORNIAN FRENCH TOAST\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\" alt=\"Californian French Toast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian French Toast. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sweet cream ice cream studded with super crunchy bits of Manresa’s hearty 100% whole wheat bread. The crowning touch was a subtly sweet, cinnamon flavored egg yolk the texture of soft caramel. For inquiring minds, this bit of sorcery was achieved by cooking the eggs whole in a circulator at low temp, then cracking them, separating the yolks, and curing them in a simple syrup infused with cinnamon! A finishing drizzle of yerba buena-infused maple syrup sealed the deal on this closing dish.\u003c/p>\n\u003cfigure id=\"attachment_97821\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa cook enjoying the shuffle. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Grand Gelinaz! Shuffle resulted in 36 other extravagant meals like this around the world, unique to one place in time. As in any performance, there is the performer and the audience. In one of the teaser videos Gelinaz! describes the group of participating chefs as \"a rock band of avant garde chefs\" looking to push their creative boundaries in a non-traditional setting. This persona of the rock star chef is nothing new, but what is new is how this \"tribe\" is developing and creating more platforms for itself to grow, collaborate, and learn from one another. \u003ca href=\"http://www.madfeed.co/\">Events and educational symposiums\u003c/a> are being organized by chefs for chefs, restaurant exchanges and guest collaborations are popping up, and more opportunities are arising for the Artist Chef to take a break from his or her daily chaos and go off to explore/discover/work/play far from home. \u003c/p>\n\u003cfigure id=\"attachment_97811\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, what is Gelinaz!? It is part celebrity chefdom, and part marketing dramatics, but beyond the gimmicks, I think it is mostly about discovery and finding creative ways to evolve one’s craft. It is about getting thrown into a new situation, adapting, learning, trying something new, winging it. If Gelinaz! is about getting out of your comfort zone, disrupting your stasis, then I support it. We could probably all benefit from a dose of that.\u003c/p>\n\n",
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"excerpt": "On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed The Grand Gelinaz! Shuffle. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. ",
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"description": "On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed The Grand Gelinaz! Shuffle. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. ",
"title": "The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa | KQED",
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"headline": "The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed \u003ca href=\"http://www.shuffle.gelinaz.com/\">The Grand Gelinaz! Shuffle\u003c/a>. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. \u003c/p>\n\u003cp>The Shuffle was sponsored by S. Pellegrino (you’ll notice that many of the participating chefs are also on the prestigious \u003ca href=\"http://www.theworlds50best.com/list/1-50-winners\">World’s 50 Best Restaurants\u003c/a> list, sponsored by S.Pellegrino and Acqua Panna), and orchestrated by \u003ca href=\"http://www.gelinaz.com/about\">Gelinaz!\u003c/a>, a collective made by chefs for chefs, whose mission is to explore the unknown by creating collaborations between chefs, artists, musicians, scientists, thinkers, and producers. As described by co-founder Andrea Petrini, “The line-up for this performance is a family of chefs, who take risk as a starting point, that are neither fearful of creativity, nor driven by ego, but are fueled by a desire to explore.”\u003c/p>\n\u003cfigure id=\"attachment_97824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-97824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo (2nd from left) and Manresa crew \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tickets for the event were sold based on what the usual tasting menu price would be at each restaurant (at the three participating Bay Area restaurants – Manresa, Coi, and Atelier Crenn – we’re talking upwards of $270 all in), which diners blindly paid for the chance of experiencing an 8-course menu crafted by the likes of Rene Redzepi, Massimo Bottura, Albert Adria, or Alain Ducasse, just to namedrop a few. \u003c/p>\n\u003cfigure id=\"attachment_97815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I say blindly because the Grand Shuffle is a grand secret – the identity of the guest chef was not revealed until night of the dinner. \u003ca href=\"https://www.youtube.com/watch?v=OWb95H4yg38\">Teaser info\u003c/a> about the event itself was cryptic at best, and if you \u003ca href=\"https://www.youtube.com/watch?v=BeIfrX8zpZs\">dug a little into what Gelinaz! even was\u003c/a>, well then you really had no idea what to expect. This did not deter adventure-seeking diners. The event was sold out in all 37 participating restaurants, from Japan to Chile, Brazil to Slovenia, France, Turkey, Sweden, Thailand, Australia, UK, Italy, Peru, Spain, Canada, Belgium, Denmark, and all across the United States.\u003c/p>\n\u003cfigure id=\"attachment_97816\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the evolution of \"different\" dining experiences, from pop-ups a la Mission Chinese, to communal dining concepts like Lazy Bear and Outstanding in the Field, to \"one time only\" Food as Theater extravaganzas like this, it seems like people just aren't satisfied with the norm of dining out anymore. Have the days of dinner and a show come and gone? Has dinner become the show?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The marketing machine certainly milked the secrecy and mystery of it all. In the week leading up to the big night, a \u003ca href=\"http://www.shuffle.gelinaz.com/restaurant/manresa\">trail of breadcrumbs\u003c/a> dropped one by one, enticing ticket holders to guess who would be cooking them dinner. Super fans got into it and played the guessing game, formulating elaborate \u003ca href=\"https://instagram.com/p/47sbsxiPwG/?taken-by=the_jenius\">spreadsheets\u003c/a>, and doing some mighty \u003cdel datetime=\"2015-07-11T00:28:16+00:00\">obsessive\u003c/del> impressive \u003ca href=\"https://www.facebook.com/GELINAZ/posts/855227601236404:0\">detective work\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97820\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo at Manresa. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003cstrong>Jock Zonfrillo\u003c/strong> laughed, “I’m just impressed we were all able to keep the secret! Chefs are shit at keeping secrets.”\u003c/p>\n\u003cfigure id=\"attachment_97823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\" alt=\"Manresa exterior signage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa exterior signage. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_97814\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\" alt=\"Chef Jock Zonfrillo prepping with Manresa crew. \" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zonfrillo was shuffled over from his restaurants \u003ca href=\"http://restaurantorana.com/\">Orana\u003c/a> and \u003ca href=\"http://streetadl.com/\">Street ADL\u003c/a> in Adelaide, Australia to the Bay Area’s own \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Like all the other participating chefs, Zonfrillo’s name and restaurant match were picked out of a hat. Back home in Australia, Zonfrillo is leading a movement in defining Australian cuisine through celebrating and rediscovering the indigenous foods of the Aborigines. His restaurants use only ingredients grown, raised, or produced on the continent, and his cooks regularly forage for ingredients in the nearby foothills. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"alignnone size-full wp-image-97818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_97819\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa team garnishing halibut with herb flowers and beach succulents. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the menu and ingredients at Orana and Manresa could not be any more different, there are some things that remain the same. Both have strong ties to local farmers and purveyors, both honor a sense of place in their food, and even some ingredients are echoed – wild sea succulents, abalone, and yes, you bet Zonfrillo knew what to do with the eucalyptus he found here in California.\u003c/p>\n\u003cfigure id=\"attachment_97807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\" alt=\"Beef grilling with eucalyptus. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef grilling with eucalyptus. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Manresa staff took their guest chef under their wing and showed him all their favorite spots as they developed the menu together over the course of 4 days. Zonfrillo took a field trip to \u003ca href=\"http://montereyabalone.com/\">Monterey Abalone Company\u003c/a>, \u003ca href=\"http://www.growbetterveggies.com/\">Love Apple Farms\u003c/a> (of course), and the \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured Pickle Shop\u003c/a> where he was stoked to discover “over 200 cultures in a tiny storefront by some proper Berkeley hippies.” One of those cultures made it into the opening course! [Spoiler alert: ZOMG, this crazy Aussie chef served us SCOBY…and it was delicious.]\u003c/p>\n\u003cfigure id=\"attachment_97822\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo and the Manresa team plating wagyu beef and ribbons of beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As each of the chefs got swept away to a different country and a different kitchen, they have to think on their feet and work with what presents itself. We asked Zonfrillo about his experience with the shuffle: \u003c/p>\n\u003cblockquote>\u003cp>“It’s nice to come into it with no preconceptions and jump right in. Mehmet Gürs [chef of Mikla in Istanbul] is at Orana right now. He was smart, he came a few days early to prepare. He opened the walk-in and was like, ‘What the fuck is this shit? Where are your onions and potatoes? I laughed, ‘We don’t have that shit here!’\u003c/p>\u003c/blockquote>\n\u003cp>I asked about his own dishes for the evening. Zonfrillo replied, “I’ve never made any of this before.” Let’s see what he came up with! \u003c/p>\n\u003cfigure id=\"attachment_97813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Here’s a look at the 8 Course Grand Gelinaz! Shuffle Dinner: Manresa edition by Chef Jock Zonfrillo\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CULTURED MOTHER DUCK\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\" alt=\"Geoduck, Kombucha and its Mother.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Geoduck, Kombucha and its Mother. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Geoduck, Kombucha and its Mother,” this was a cool and refreshing starter that wins for most creative use of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">SCOBY\u003c/a> I’ve ever seen. The bright acidity and complimentary textures worked! Garnishes were sliced broccoli stems compressed in kombucha, winter savory oil, and beurre noisette.\u003c/p>\n\u003cp>\u003cstrong>CARROTS & CURDS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\" alt=\"Carrots & Curds.\" width=\"1920\" height=\"1257\" class=\"size-full wp-image-97827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1440x943.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-960x629.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots & Curds. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Zonfrillo took stock of the Manresa pantry, he came across some jars of carrots that had been pickling since January. He cooked those pickled carrots, cooked them in the whey that had separated from the sheep’s milk curds, and then kissed them with some applewood smoke. The result was a multi-dimensional beauty. Garnishes of toasty smoked almonds, tomato leaves, mint, coriander oil, and flutters of carrot top greens and flowers pulled it all together. One of my favorite dishes of the evening! \u003c/p>\n\u003cp>\u003cstrong>ABALONE & CUSTARD\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97812\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\" alt=\"Abalone & Custard.\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abalone & Custard. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This jewel-like composition featured abalone steamed in dashi, set over a silky custard made from the abalone cooking liquid. Over top lay an array of seaweeds and sea succulents foraged from Pebble Beach. \u003c/p>\n\u003cp>\u003cstrong>ROAST LAMB, MASH & MORELS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\" alt=\"Roast Lamb, Mash and Morels. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Lamb, Mash and Morels. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meat and potatoes like you’ve never seen. The meat element was in actuality the meaty, plump morels roasted in lamb fat and drizzled with lamb jus. A luxurious bed of buttery mashed potato held the mushrooms, and lemony leaves of sorrel cut the richness with a tart bite.\u003c/p>\n\u003cp>\u003cstrong>LOCAL BLACK COD & HALIBUT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\" alt=\"Local Black Cod & Halibut. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Black Cod & Halibut. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Line-caught halibut poached in sea water, topped with a smoked cod head emulsion that resembled a mayonnaise, with a spritz of meyer lemon. The mini field of flowers on top (coriander flowers, raddish flowers, cress flowers, and beach mustard) stole the show though with their lovely color and little bursts of flavor. \u003c/p>\n\u003cp>\u003cstrong>BEEF, EUCALYPTUS & BEETS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\" alt=\"Beef, Eugalyptus & Beets.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-97825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef, Eugalyptus & Beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Grass-fed wagyu beef grilled over madrone wood laced with eucalyptus was the star of the show here. The eucalyptus perfumed smoke intrigued and drew you in bite after bite. Ribbons of beets, spelt, spinach, and a drizzle of eucalyptus-infused oil completed this artful plate. \u003c/p>\n\u003cp>\u003cstrong>“FUN DIP” TOASTED MARSHMALLOWS WITH STONE FRUIT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97810\" class=\"wp-caption aligncenter\" style=\"max-width: 1365px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\" alt=\"“Fun Dip” Toasted Marshmallows with Stone Fruit.\" width=\"1365\" height=\"1920\" class=\"size-full wp-image-97810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-800x1125.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-1180x1660.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-960x1350.jpg 960w\" sizes=\"(max-width: 1365px) 100vw, 1365px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Fun Dip” Toasted Marshmallows with Stone Fruit. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This playful dessert featured a trio of ember-kissed soft marshmallows in three flavors – white peach, nectarine, and blood plum. Each marshmallow had a 3-way treatment of its respective fruit: “fun-dipped” in a dehydrated powder of the fruit, dolloped with jam, and topped with a razor thin, semi-dehydrated slice of the intensely flavorful fruit from \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewDoc&page=orchard&topic=4\">Andy Mariani’s orchard\u003c/a>. P.S. that blood plum has now ruined me for all other plums. Thanks. \u003c/p>\n\u003cp>\u003cstrong>CALIFORNIAN FRENCH TOAST\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\" alt=\"Californian French Toast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian French Toast. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sweet cream ice cream studded with super crunchy bits of Manresa’s hearty 100% whole wheat bread. The crowning touch was a subtly sweet, cinnamon flavored egg yolk the texture of soft caramel. For inquiring minds, this bit of sorcery was achieved by cooking the eggs whole in a circulator at low temp, then cracking them, separating the yolks, and curing them in a simple syrup infused with cinnamon! A finishing drizzle of yerba buena-infused maple syrup sealed the deal on this closing dish.\u003c/p>\n\u003cfigure id=\"attachment_97821\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa cook enjoying the shuffle. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Grand Gelinaz! Shuffle resulted in 36 other extravagant meals like this around the world, unique to one place in time. As in any performance, there is the performer and the audience. In one of the teaser videos Gelinaz! describes the group of participating chefs as \"a rock band of avant garde chefs\" looking to push their creative boundaries in a non-traditional setting. This persona of the rock star chef is nothing new, but what is new is how this \"tribe\" is developing and creating more platforms for itself to grow, collaborate, and learn from one another. \u003ca href=\"http://www.madfeed.co/\">Events and educational symposiums\u003c/a> are being organized by chefs for chefs, restaurant exchanges and guest collaborations are popping up, and more opportunities are arising for the Artist Chef to take a break from his or her daily chaos and go off to explore/discover/work/play far from home. \u003c/p>\n\u003cfigure id=\"attachment_97811\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew \u003ccite>(George Salah)\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>So, what is Gelinaz!? It is part celebrity chefdom, and part marketing dramatics, but beyond the gimmicks, I think it is mostly about discovery and finding creative ways to evolve one’s craft. It is about getting thrown into a new situation, adapting, learning, trying something new, winging it. If Gelinaz! is about getting out of your comfort zone, disrupting your stasis, then I support it. We could probably all benefit from a dose of that.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Restaurants, Wineries and Breweries Coming to Outside Lands Festival",
"title": "New Restaurants, Wineries and Breweries Coming to Outside Lands Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> promises to make music lovers and foodies alike very happy. With 78 restaurants, 37 wineries and 32 breweries, the three-day event (Aug. 7-9, 2015) looks like it's going to satisfy all types of appetites.\u003c/p>\n\u003cp>The festival, held in San Francisco's Golden Gate Park, will offer over 200 menu options across six different \"experiences\": \"\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#chocolands\" target=\"_blank\">Choco Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#cheeselands\" target=\"_blank\">Cheese Lands\u003c/a>\" and \"\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>.\" Check out just some of the newcomers this year, and scroll down for the full list.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96174\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96174\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/baconflight1000a.jpg\" alt=\"Bacon Land 2014 vendor showcases Bacon Flight. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bacon Land 2014 vendor showcases Bacon Flight. \u003ccite>( Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit any of the 78 restaurants, food trucks and food carts, and catch a music performance at the same time. Twelve new ones join this year's lineup, including \u003ca href=\"http://www.delfinasf.com/\" target=\"_blank\">Delfina\u003c/a>, \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stones Throw\u003c/a>, \u003ca href=\"http://lineup.sfoutsidelands.com/band/la-urbana#block-band-bio\" target=\"_blank\">La Urbana\u003c/a>, \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and \u003ca href=\"http://rajandsingh.com/\" target=\"_blank\">Raj + Singh\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wine Lands \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Festival-goers will have more than 120 different regional wines from 37 top winemakers to sample. Several newcomers are setting up shop in the 'Wine Lands' tent, including \u003ca href=\"http://montelena.com/\" target=\"_blank\">Chateau Montelena\u003c/a>, \u003ca href=\"http://www.buenavistawinery.com/\" target=\"_blank\">Buena Vista Winery and Vineyards\u003c/a> and \u003ca href=\"http://crossbarnwinery.com/\" target=\"_blank\">CrossBarn\u003c/a>. Local urban wineries \u003ca href=\"http://www.bluxomewinery.com/\" target=\"_blank\">Bluxome Street Winery\u003c/a> and \u003ca href=\"https://www.dashecellars.com/\" target=\"_blank\">Dashe Cellars\u003c/a> will make their debut, as well as two Oregon winemakers: \u003ca href=\"http://moutonnoirwines.com/\" target=\"_blank\">Mouton Noir\u003c/a> and \u003ca href=\"http://unionwinecompany.com/\" target=\"_blank\">Union Wine Co.\u003c/a> Oregon-based sake maker SakeOne will also be there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96163\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands in 2012.\" width=\"700\" height=\"468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1-400x267.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Beer Lands in 2012. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer Lands boasts 32 breweries, six of which are new. \u003ca href=\"http://www.localbrewingco.com/\" target=\"_blank\">Local Brewing Co.\u003c/a>, \u003ca href=\"http://www.fieldworkbrewing.com/\" target=\"_blank\">Fieldwork\u003c/a>, \u003ca href=\"http://www.henhousebrewing.com/verify.html?prev=http://www.henhousebrewing.com/\" target=\"_blank\">HenHouse\u003c/a>, \u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay\u003c/a>, \u003ca href=\"http://www.napasmithbrewery.com/\" target=\"_blank\">Napa Smith\u003c/a> and \u003ca href=\"http://www.stfloriansbrewery.com/\" target=\"_blank\">St. Florian's\u003c/a> will make their festival debuts.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Outside Lands calls GastroMagic \"a fully programmed stage devoted to fantastical culinary entertainment\" (\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">see our coverage of last years festivities and watch Big Freedia's \"Beignet Bounce\u003c/a>.\") The 2015 lineup hasn't been announced yet, so \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">check back with the Outside Lands website\u003c/a> for any updates.\u003c/p>\n\u003cfigure id=\"attachment_96179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw in 2014. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw in 2014. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cbr>\nA Portion of the 2015 Outside Lands Menu (Subject to Change)\u003c/strong>\u003cbr>\n-All new vendors are marked by (new)\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>4505 Meats\u003c/strong> – Cheeseburgers and Chicharrones\u003c/li>\n\u003cli>\u003cstrong>Alicia’s Tamales Los Mayas\u003c/strong> – Tamales, Arroz con Leche\u003c/li>\n\u003cli>\u003cstrong>AQ\u003c/strong> – Sweet, Spicy and Shroomy Waffles\u003c/li>\n\u003cli>\u003cstrong>Azalina’s\u003c/strong> – Peanut Tofu Nachos, Chicken Curry Nachos\u003c/li>\n\u003cli>\u003cstrong>Beast and the Hare\u003c/strong> – Texas Style Baked Potatoes\u003c/li>\n\u003cli>\u003cstrong>Big Chef Tom’s Belly Burgers\u003c/strong> – Pork Belly Burgers, Crinkle Cut Cheese Fries\u003c/li>\n\u003cli>\u003cstrong>Charles Chocolates\u003c/strong> – Gourmet S’mores, Brownie Ice Cream Sundaes\u003c/li>\n\u003cli>\u003cstrong>Chino\u003c/strong> – Lumpia, Pork Fried Rice\u003c/li>\n\u003cli>\u003cstrong>Curry Up Now\u003c/strong> – Sexy Fries, Deconstructed Samosas\u003c/li>\n\u003cli>\u003cstrong>Delessio Market & Bakery\u003c/strong> – Thai Chicken Sandwiches, Kale Salads, Rabanada\u003c/li>\n\u003cli>\u003cstrong>Delfina\u003c/strong> - Meatball Subs with Provolone and Tomato (new)\u003c/li>\n\u003cli>\u003cstrong>Earthly Delights\u003c/strong> - Philly Cheesesteaks, Cajun Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>El Huarache Loco\u003c/strong> - Huaraches, Gorditas, Quesadillas\u003c/li>\n\u003cli>\u003cstrong>Endless Summer Sweets\u003c/strong> - Gourmet Funnel Cakes, Hand-dipped Corn Dogs\u003c/li>\n\u003cli>\u003cstrong>Escape from New York Pizza\u003c/strong> - Pesto, Roasted Garlic and Potato Pizza Slices\u003c/li>\n\u003cli>\u003cstrong>Event Specialists\u003c/strong> - Cinnamon Sugar Churros, Giant Soft Pretzels\u003c/li>\n\u003cli>\u003cstrong>Freshroll Vietnamese Rolls & Bowls\u003c/strong> - Vietnamese Sandwiches, Taro Chips\u003c/li>\n\u003cli>\u003cstrong>Full Belly Farm\u003c/strong> - An Outside Lands Farmers Market\u003c/li>\n\u003cli>\u003cstrong>Glaze Teriyaki\u003c/strong> - Teriyaki Bowls, Gyoza, Shishito Peppers\u003c/li>\n\u003cli>\u003cstrong>Humphry Slocombe Ice Cream\u003c/strong> - Secret Breakfast Ice Cream, Bourbon Coke Floats\u003c/li>\n\u003cli>\u003cstrong>Il Cane Rosso\u003c/strong> - Olive Oil Fried Egg Sandwiches, Griddled French Toast\u003c/li>\n\u003cli>\u003cstrong>La Urbana\u003c/strong> - Mexican Chorizo Dogs, Bean Soup (new)\u003c/li>\n\u003cli>\u003cstrong>Little Skillet\u003c/strong> - Chicken & Waffles, Mac & Cheese, Fresh Watermelon\u003c/li>\n\u003cli>\u003cstrong>Living Greens Juice\u003c/strong> - Fresh Juices, Thai Coconuts, Hot Detox Tea, Hot Mulled Cider\u003c/li>\n\u003cli>\u003cstrong>Long Meadow Ranch\u003c/strong> - Cheese and Charcuterie Plates (in Cheese Lands)\u003c/li>\n\u003cli>\u003cstrong>Loving Cup\u003c/strong> - Madagascar Vanilla Bean Rice Pudding, Frozen Yogurt Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Lucca Foods\u003c/strong> - BBQ Pulled Pork, Rice Krispy Treats\u003c/li>\n\u003cli>\u003cstrong>Merigan Sub Shop\u003c/strong> - Eggplant Parm Subs, Italian Shaved Ice (new)\u003c/li>\n\u003cli>\u003cstrong>Michael Mina’s Tailgate\u003c/strong> – Burgers and BBQ (new; in VIP)\u003c/li>\n\u003cli>\u003cstrong>Namu Street Food\u003c/strong> - Mushroom Udon, Pork Tonkotsu\u003c/li>\n\u003cli>\u003cstrong>Nojo\u003c/strong> – Spicy Japanese Style Tater Tots\u003c/li>\n\u003cli>\u003cstrong>Nombe\u003c/strong> - Ramenburgers, JFC (Japanese Fried Chicken)\u003c/li>\n\u003cli>\u003cstrong>Pacific Catch\u003c/strong> - Hawaiian Ahi Poke, Fish & Chips, Sweet Potato Fries\u003c/li>\n\u003cli>\u003cstrong>Pica Pica Arepa Kitchen\u003c/strong> - Arepas, Sweet Plantains, Yuca Fries\u003c/li>\n\u003cli>\u003cstrong>Precita Park Café\u003c/strong> - Deep Fried Organic Donuts, Equator Coffee\u003c/li>\n\u003cli>\u003cstrong>Proposition Chicken\u003c/strong> - Fried, Flipped, Fake Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Raj + Singh\u003c/strong> – Chicken Tikka Masala Naan Wraps, Veggie Korma Rice Bowls (new)\u003c/li>\n\u003cli>\u003cstrong>Rich Table\u003c/strong> - Dried Porcini Doughnuts\u003c/li>\n\u003cli>\u003cstrong>Rocko's Ice Cream Tacos\u003c/strong> - Ice Cream Tacos, Frozen Bananas (new)\u003c/li>\n\u003cli>\u003cstrong>Rosamunde Sausage Grill\u003c/strong> - Beer Sausages, Chicken Cherry Sausages, Vegan Apple Sage Sausages\u003c/li>\n\u003cli>\u003cstrong>Sababa \u003c/strong>- Falafels, Cardamom Coffee Slushies (new)\u003c/li>\n\u003cli>\u003cstrong>Sabores Del Sur\u003c/strong> – Award-winning Alfajores\u003c/li>\n\u003cli>\u003cstrong>Sataysfied\u003c/strong> - Chicken Satays, Mie Tek Tek Fried Noodles\u003c/li>\n\u003cli>\u003cstrong>Sightglass Coffee\u003c/strong> - Individually Prepared Coffees, Vanilla Iced Cold Brew (new)\u003c/li>\n\u003cli>\u003cstrong>Southpaw BBQ & Southern Cooking\u003c/strong> – Smoked Brisket Sandwiches, Collard Greens\u003c/li>\n\u003cli>\u003cstrong>Spicy Pie\u003c/strong> - Pizza Slices, Cookie Pie\u003c/li>\n\u003cli>\u003cstrong>Spin City Coffee\u003c/strong> – Black Jet Pastries, Dynamo Donuts, Shakedown Ice Cream, and\u003c/li>\n\u003cli>\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Split Pea Seduction\u003c/strong> - Farm to Fork Soups, Salads, and Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Sprogs\u003c/strong> - Rice Scooters (new)\u003c/li>\n\u003cli>\u003cstrong>Stones Throw\u003c/strong> - Chicken Parm Sandwiches (new)\u003c/li>\n\u003cli>\u003cstrong>Straw\u003c/strong> - \"The Ringmaster\" Donut Cheeseburgers\u003c/li>\n\u003cli>\u003cstrong>Sugar & Spun\u003c/strong> - Freshly Spun Cotton Candy Bouquets\u003c/li>\n\u003cli>\u003cstrong>Suite Foods Waffle Shop\u003c/strong> - Maple Bacon Waffles stuffed with Fried Chicken\u003c/li>\n\u003cli>\u003cstrong>Tacolicious\u003c/strong> - Shot-and-a-beer Braised Chicken Tacos, Veggie Tacos, Baja Style Fried Fish Tacos\u003c/li>\n\u003cli>\u003cstrong>The American Grilled Cheese Kitchen\u003c/strong> - Classic Grilled Cheese Sandwiches and Smoky Tomato Soup\u003c/li>\n\u003cli>\u003cstrong>The Butcher's Daughter\u003c/strong> - Spicy Cheddar Brats, Knackwurst, Chicken Brats, Pâtés\u003c/li>\n\u003cli>\u003cstrong>The Creme Brulee Cart\u003c/strong> - Gourmet Creme Brulees (new)\u003c/li>\n\u003cli>\u003cstrong>The Little Chihuahua\u003c/strong> - Breakfast Burritos, Plantain & Black Bean Burritos and Fajita Burritos\u003c/li>\n\u003cli>\u003cstrong>The Monk's Kettle\u003c/strong> - Pretzel Knots, Sausages in a Pretzel Bun (new; in Beer Lands)\u003c/li>\n\u003cli>\u003cstrong>The Pizza Place\u003c/strong> - Cheese, Pepperoni and Vegan Personal Pizzas\u003c/li>\n\u003cli>\u003cstrong>Three Babes Bakeshop\u003c/strong> - Chicken Pot Pie, Peach Pie, Hot Apple Cider\u003c/li>\n\u003cli>\u003cstrong>Three Twins Ice Cream\u003c/strong> - Brownie Batter Chunk Ice Cream, Raspberry Sorbet\u003c/li>\n\u003cli>\u003cstrong>Up & Under Pub and Grill\u003c/strong> - Waffle Fries with Crazy Toppings\u003c/li>\n\u003cli>\u003cstrong>Wise Sons Deli\u003c/strong> - Pastrami Sandwiches, Bagels and Cream Cheese\u003c/li>\n\u003cli>\u003cstrong>Woodhouse Fish Co.\u003c/strong> - Oysters, Maine Lobster Rolls, and New England Clam Chowder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Food Trucks 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bacon Bacon\u003c/strong> - BBQ Bacon Burritos, Porky Fries\u003c/li>\n\u003cli>\u003cstrong>Del Popolo\u003c/strong> - Margherita Pizzas\u003c/li>\n\u003cli>\u003cstrong>Señor Sisig\u003c/strong> - Sisig Burritos and Tacos\u003c/li>\n\u003cli>\u003cstrong>Seoul on Wheels\u003c/strong> - Korritos, Rice Plates\u003c/li>\n\u003cli>\u003cstrong>The Chairman Truck\u003c/strong> - Pork Belly, Pork Shoulder, Chicken and Tofu Buns\u003c/li>\n\u003cli>\u003cstrong>The Rib Whip\u003c/strong> - BBQ Bowls & Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Those Fabulous Frickle Brothers\u003c/strong> - Fabulous Frickles, Fried Green Tomatoes, and Cold Kosher Dills\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_96184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Choco Lands. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Choco Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Candybar Dessert Lounge\u003c/strong> - Chocolate French Macarons, Homemade Hot Chocolate\u003c/li>\n\u003cli>\u003cstrong>Epic Cookies\u003c/strong> - Chocolate Krackle Cookies, White Chocolate Macadamia Cookies, Chocolate Chunk Cookies, and 2% Milk\u003c/li>\n\u003cli>\u003cstrong>Guittard Chocolate Company\u003c/strong> - Melted Chocolate Bars\u003c/li>\n\u003cli>\u003cstrong>Kara's Cupcakes\u003c/strong> - Cupcakes, Karamel Corn, Artisan Cookies\u003c/li>\n\u003cli>\u003cstrong>Sharona's Chocolate Shop\u003c/strong> - Chocolate-Dipped Peanut Butter Cups, Chocolate-Dipped S'mores, and Chocolate-Dipped Brownies\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Beer Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>21st Amendment Brewery\u003c/li>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Almanac Beer Company\u003c/li>\n\u003cli>Anchor Brewing Company\u003c/li>\n\u003cli>Anderson Valley Brewing\u003c/li>\n\u003cli>Bear Republic Brewing Company\u003c/li>\n\u003cli>Bulmers Cider Company\u003c/li>\n\u003cli>Calicraft Brewing Co.\u003c/li>\n\u003cli>Drake’s Brewing Company\u003c/li>\n\u003cli>Faction Brewing\u003c/li>\n\u003cli>Fieldwork Brewing Company (new)\u003c/li>\n\u003cli>Firestone Walker Brewing Co.\u003c/li>\n\u003cli>Fort Point Beer Company\u003c/li>\n\u003cli>Golden Road Brewing\u003c/li>\n\u003cli>Half Moon Bay Brewery (new)\u003c/li>\n\u003cli>HenHouse Brewing Company (new)\u003c/li>\n\u003cli>High Water Brewing\u003c/li>\n\u003cli>Iron Springs Brewery\u003c/li>\n\u003cli>Linden Street Brewery\u003c/li>\n\u003cli>Local Brewing Co. (new)\u003c/li>\n\u003cli>Lost Coast Brewery\u003c/li>\n\u003cli>Mad River Brewing Company\u003c/li>\n\u003cli>Magnolia Brewing Company\u003c/li>\n\u003cli>Mendocino Brewing Company\u003c/li>\n\u003cli>Napa Smith Brewery (new)\u003c/li>\n\u003cli>North Coast Brewing Company\u003c/li>\n\u003cli>Sierra Nevada Brewing Co.\u003c/li>\n\u003cli>Social Kitchen & Brewery\u003c/li>\n\u003cli>Sonoma Cider\u003c/li>\n\u003cli>Speakeasy Ales & Lagers\u003c/li>\n\u003cli>St. Florian’s Brewery (new)\u003c/li>\n\u003cli>Triple Voodoo Brewing Company\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Wine Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>AP Vin\u003c/li>\n\u003cli>Banshee\u003c/li>\n\u003cli>Bluxome Street Winery (new)\u003c/li>\n\u003cli>Broc Cellars\u003c/li>\n\u003cli>Buena Vista (new)\u003c/li>\n\u003cli>Calder Wine Co.\u003c/li>\n\u003cli>Chateau Montelena (new)\u003c/li>\n\u003cli>Claypool Cellars\u003c/li>\n\u003cli>CrossBarn by Paul Hobbs (new)\u003c/li>\n\u003cli>Dashe Cellars (new)\u003c/li>\n\u003cli>Ghost Pines\u003c/li>\n\u003cli>Hess Collection\u003c/li>\n\u003cli>Hobo Wine Co.\u003c/li>\n\u003cli>Idell Family Vineyard\u003c/li>\n\u003cli>Idelwild / Ryme / Jolie Laide (new)\u003c/li>\n\u003cli>Jaffurs Wine Cellars (new)\u003c/li>\n\u003cli>Jamieson Ranch Winery (new)\u003c/li>\n\u003cli>Long Meadow Ranch\u003c/li>\n\u003cli>Medlock Ames\u003c/li>\n\u003cli>Menage a Trois\u003c/li>\n\u003cli>Mouton Noir\u003c/li>\n\u003cli>Navarro\u003c/li>\n\u003cli>Pellegrini Wine Company\u003c/li>\n\u003cli>Preston Farm and Winery\u003c/li>\n\u003cli>Prisoner Wine Company\u003c/li>\n\u003cli>Qupe-Verdad\u003c/li>\n\u003cli>Red Car\u003c/li>\n\u003cli>Ridge Vineyards\u003c/li>\n\u003cli>Robert Sinskey Vineyards\u003c/li>\n\u003cli>SakéOne (Oregon-based sake maker)\u003c/li>\n\u003cli>Scharffenberger Cellars\u003c/li>\n\u003cli>Scribe\u003c/li>\n\u003cli>Swanson (new)\u003c/li>\n\u003cli>Tin Barn (new)\u003c/li>\n\u003cli>Turley Wine Cellars\u003c/li>\n\u003cli>Union Wine Co. (new)\u003c/li>\n\u003cli>Wind Gap\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "With 78 restaurants, 37 wineries and 32 breweries, the three-day event is to bound to satisfy all types of appetites.",
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"description": "With 78 restaurants, 37 wineries and 32 breweries, the three-day event is to bound to satisfy all types of appetites.",
"title": "New Restaurants, Wineries and Breweries Coming to Outside Lands Festival | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> promises to make music lovers and foodies alike very happy. With 78 restaurants, 37 wineries and 32 breweries, the three-day event (Aug. 7-9, 2015) looks like it's going to satisfy all types of appetites.\u003c/p>\n\u003cp>The festival, held in San Francisco's Golden Gate Park, will offer over 200 menu options across six different \"experiences\": \"\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#chocolands\" target=\"_blank\">Choco Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#cheeselands\" target=\"_blank\">Cheese Lands\u003c/a>\" and \"\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>.\" Check out just some of the newcomers this year, and scroll down for the full list.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96174\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96174\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/baconflight1000a.jpg\" alt=\"Bacon Land 2014 vendor showcases Bacon Flight. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bacon Land 2014 vendor showcases Bacon Flight. \u003ccite>( Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit any of the 78 restaurants, food trucks and food carts, and catch a music performance at the same time. Twelve new ones join this year's lineup, including \u003ca href=\"http://www.delfinasf.com/\" target=\"_blank\">Delfina\u003c/a>, \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stones Throw\u003c/a>, \u003ca href=\"http://lineup.sfoutsidelands.com/band/la-urbana#block-band-bio\" target=\"_blank\">La Urbana\u003c/a>, \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and \u003ca href=\"http://rajandsingh.com/\" target=\"_blank\">Raj + Singh\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wine Lands \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Festival-goers will have more than 120 different regional wines from 37 top winemakers to sample. Several newcomers are setting up shop in the 'Wine Lands' tent, including \u003ca href=\"http://montelena.com/\" target=\"_blank\">Chateau Montelena\u003c/a>, \u003ca href=\"http://www.buenavistawinery.com/\" target=\"_blank\">Buena Vista Winery and Vineyards\u003c/a> and \u003ca href=\"http://crossbarnwinery.com/\" target=\"_blank\">CrossBarn\u003c/a>. Local urban wineries \u003ca href=\"http://www.bluxomewinery.com/\" target=\"_blank\">Bluxome Street Winery\u003c/a> and \u003ca href=\"https://www.dashecellars.com/\" target=\"_blank\">Dashe Cellars\u003c/a> will make their debut, as well as two Oregon winemakers: \u003ca href=\"http://moutonnoirwines.com/\" target=\"_blank\">Mouton Noir\u003c/a> and \u003ca href=\"http://unionwinecompany.com/\" target=\"_blank\">Union Wine Co.\u003c/a> Oregon-based sake maker SakeOne will also be there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96163\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands in 2012.\" width=\"700\" height=\"468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1-400x267.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Beer Lands in 2012. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer Lands boasts 32 breweries, six of which are new. \u003ca href=\"http://www.localbrewingco.com/\" target=\"_blank\">Local Brewing Co.\u003c/a>, \u003ca href=\"http://www.fieldworkbrewing.com/\" target=\"_blank\">Fieldwork\u003c/a>, \u003ca href=\"http://www.henhousebrewing.com/verify.html?prev=http://www.henhousebrewing.com/\" target=\"_blank\">HenHouse\u003c/a>, \u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay\u003c/a>, \u003ca href=\"http://www.napasmithbrewery.com/\" target=\"_blank\">Napa Smith\u003c/a> and \u003ca href=\"http://www.stfloriansbrewery.com/\" target=\"_blank\">St. Florian's\u003c/a> will make their festival debuts.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Outside Lands calls GastroMagic \"a fully programmed stage devoted to fantastical culinary entertainment\" (\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">see our coverage of last years festivities and watch Big Freedia's \"Beignet Bounce\u003c/a>.\") The 2015 lineup hasn't been announced yet, so \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">check back with the Outside Lands website\u003c/a> for any updates.\u003c/p>\n\u003cfigure id=\"attachment_96179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw in 2014. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw in 2014. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cbr>\nA Portion of the 2015 Outside Lands Menu (Subject to Change)\u003c/strong>\u003cbr>\n-All new vendors are marked by (new)\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>4505 Meats\u003c/strong> – Cheeseburgers and Chicharrones\u003c/li>\n\u003cli>\u003cstrong>Alicia’s Tamales Los Mayas\u003c/strong> – Tamales, Arroz con Leche\u003c/li>\n\u003cli>\u003cstrong>AQ\u003c/strong> – Sweet, Spicy and Shroomy Waffles\u003c/li>\n\u003cli>\u003cstrong>Azalina’s\u003c/strong> – Peanut Tofu Nachos, Chicken Curry Nachos\u003c/li>\n\u003cli>\u003cstrong>Beast and the Hare\u003c/strong> – Texas Style Baked Potatoes\u003c/li>\n\u003cli>\u003cstrong>Big Chef Tom’s Belly Burgers\u003c/strong> – Pork Belly Burgers, Crinkle Cut Cheese Fries\u003c/li>\n\u003cli>\u003cstrong>Charles Chocolates\u003c/strong> – Gourmet S’mores, Brownie Ice Cream Sundaes\u003c/li>\n\u003cli>\u003cstrong>Chino\u003c/strong> – Lumpia, Pork Fried Rice\u003c/li>\n\u003cli>\u003cstrong>Curry Up Now\u003c/strong> – Sexy Fries, Deconstructed Samosas\u003c/li>\n\u003cli>\u003cstrong>Delessio Market & Bakery\u003c/strong> – Thai Chicken Sandwiches, Kale Salads, Rabanada\u003c/li>\n\u003cli>\u003cstrong>Delfina\u003c/strong> - Meatball Subs with Provolone and Tomato (new)\u003c/li>\n\u003cli>\u003cstrong>Earthly Delights\u003c/strong> - Philly Cheesesteaks, Cajun Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>El Huarache Loco\u003c/strong> - Huaraches, Gorditas, Quesadillas\u003c/li>\n\u003cli>\u003cstrong>Endless Summer Sweets\u003c/strong> - Gourmet Funnel Cakes, Hand-dipped Corn Dogs\u003c/li>\n\u003cli>\u003cstrong>Escape from New York Pizza\u003c/strong> - Pesto, Roasted Garlic and Potato Pizza Slices\u003c/li>\n\u003cli>\u003cstrong>Event Specialists\u003c/strong> - Cinnamon Sugar Churros, Giant Soft Pretzels\u003c/li>\n\u003cli>\u003cstrong>Freshroll Vietnamese Rolls & Bowls\u003c/strong> - Vietnamese Sandwiches, Taro Chips\u003c/li>\n\u003cli>\u003cstrong>Full Belly Farm\u003c/strong> - An Outside Lands Farmers Market\u003c/li>\n\u003cli>\u003cstrong>Glaze Teriyaki\u003c/strong> - Teriyaki Bowls, Gyoza, Shishito Peppers\u003c/li>\n\u003cli>\u003cstrong>Humphry Slocombe Ice Cream\u003c/strong> - Secret Breakfast Ice Cream, Bourbon Coke Floats\u003c/li>\n\u003cli>\u003cstrong>Il Cane Rosso\u003c/strong> - Olive Oil Fried Egg Sandwiches, Griddled French Toast\u003c/li>\n\u003cli>\u003cstrong>La Urbana\u003c/strong> - Mexican Chorizo Dogs, Bean Soup (new)\u003c/li>\n\u003cli>\u003cstrong>Little Skillet\u003c/strong> - Chicken & Waffles, Mac & Cheese, Fresh Watermelon\u003c/li>\n\u003cli>\u003cstrong>Living Greens Juice\u003c/strong> - Fresh Juices, Thai Coconuts, Hot Detox Tea, Hot Mulled Cider\u003c/li>\n\u003cli>\u003cstrong>Long Meadow Ranch\u003c/strong> - Cheese and Charcuterie Plates (in Cheese Lands)\u003c/li>\n\u003cli>\u003cstrong>Loving Cup\u003c/strong> - Madagascar Vanilla Bean Rice Pudding, Frozen Yogurt Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Lucca Foods\u003c/strong> - BBQ Pulled Pork, Rice Krispy Treats\u003c/li>\n\u003cli>\u003cstrong>Merigan Sub Shop\u003c/strong> - Eggplant Parm Subs, Italian Shaved Ice (new)\u003c/li>\n\u003cli>\u003cstrong>Michael Mina’s Tailgate\u003c/strong> – Burgers and BBQ (new; in VIP)\u003c/li>\n\u003cli>\u003cstrong>Namu Street Food\u003c/strong> - Mushroom Udon, Pork Tonkotsu\u003c/li>\n\u003cli>\u003cstrong>Nojo\u003c/strong> – Spicy Japanese Style Tater Tots\u003c/li>\n\u003cli>\u003cstrong>Nombe\u003c/strong> - Ramenburgers, JFC (Japanese Fried Chicken)\u003c/li>\n\u003cli>\u003cstrong>Pacific Catch\u003c/strong> - Hawaiian Ahi Poke, Fish & Chips, Sweet Potato Fries\u003c/li>\n\u003cli>\u003cstrong>Pica Pica Arepa Kitchen\u003c/strong> - Arepas, Sweet Plantains, Yuca Fries\u003c/li>\n\u003cli>\u003cstrong>Precita Park Café\u003c/strong> - Deep Fried Organic Donuts, Equator Coffee\u003c/li>\n\u003cli>\u003cstrong>Proposition Chicken\u003c/strong> - Fried, Flipped, Fake Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Raj + Singh\u003c/strong> – Chicken Tikka Masala Naan Wraps, Veggie Korma Rice Bowls (new)\u003c/li>\n\u003cli>\u003cstrong>Rich Table\u003c/strong> - Dried Porcini Doughnuts\u003c/li>\n\u003cli>\u003cstrong>Rocko's Ice Cream Tacos\u003c/strong> - Ice Cream Tacos, Frozen Bananas (new)\u003c/li>\n\u003cli>\u003cstrong>Rosamunde Sausage Grill\u003c/strong> - Beer Sausages, Chicken Cherry Sausages, Vegan Apple Sage Sausages\u003c/li>\n\u003cli>\u003cstrong>Sababa \u003c/strong>- Falafels, Cardamom Coffee Slushies (new)\u003c/li>\n\u003cli>\u003cstrong>Sabores Del Sur\u003c/strong> – Award-winning Alfajores\u003c/li>\n\u003cli>\u003cstrong>Sataysfied\u003c/strong> - Chicken Satays, Mie Tek Tek Fried Noodles\u003c/li>\n\u003cli>\u003cstrong>Sightglass Coffee\u003c/strong> - Individually Prepared Coffees, Vanilla Iced Cold Brew (new)\u003c/li>\n\u003cli>\u003cstrong>Southpaw BBQ & Southern Cooking\u003c/strong> – Smoked Brisket Sandwiches, Collard Greens\u003c/li>\n\u003cli>\u003cstrong>Spicy Pie\u003c/strong> - Pizza Slices, Cookie Pie\u003c/li>\n\u003cli>\u003cstrong>Spin City Coffee\u003c/strong> – Black Jet Pastries, Dynamo Donuts, Shakedown Ice Cream, and\u003c/li>\n\u003cli>\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Split Pea Seduction\u003c/strong> - Farm to Fork Soups, Salads, and Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Sprogs\u003c/strong> - Rice Scooters (new)\u003c/li>\n\u003cli>\u003cstrong>Stones Throw\u003c/strong> - Chicken Parm Sandwiches (new)\u003c/li>\n\u003cli>\u003cstrong>Straw\u003c/strong> - \"The Ringmaster\" Donut Cheeseburgers\u003c/li>\n\u003cli>\u003cstrong>Sugar & Spun\u003c/strong> - Freshly Spun Cotton Candy Bouquets\u003c/li>\n\u003cli>\u003cstrong>Suite Foods Waffle Shop\u003c/strong> - Maple Bacon Waffles stuffed with Fried Chicken\u003c/li>\n\u003cli>\u003cstrong>Tacolicious\u003c/strong> - Shot-and-a-beer Braised Chicken Tacos, Veggie Tacos, Baja Style Fried Fish Tacos\u003c/li>\n\u003cli>\u003cstrong>The American Grilled Cheese Kitchen\u003c/strong> - Classic Grilled Cheese Sandwiches and Smoky Tomato Soup\u003c/li>\n\u003cli>\u003cstrong>The Butcher's Daughter\u003c/strong> - Spicy Cheddar Brats, Knackwurst, Chicken Brats, Pâtés\u003c/li>\n\u003cli>\u003cstrong>The Creme Brulee Cart\u003c/strong> - Gourmet Creme Brulees (new)\u003c/li>\n\u003cli>\u003cstrong>The Little Chihuahua\u003c/strong> - Breakfast Burritos, Plantain & Black Bean Burritos and Fajita Burritos\u003c/li>\n\u003cli>\u003cstrong>The Monk's Kettle\u003c/strong> - Pretzel Knots, Sausages in a Pretzel Bun (new; in Beer Lands)\u003c/li>\n\u003cli>\u003cstrong>The Pizza Place\u003c/strong> - Cheese, Pepperoni and Vegan Personal Pizzas\u003c/li>\n\u003cli>\u003cstrong>Three Babes Bakeshop\u003c/strong> - Chicken Pot Pie, Peach Pie, Hot Apple Cider\u003c/li>\n\u003cli>\u003cstrong>Three Twins Ice Cream\u003c/strong> - Brownie Batter Chunk Ice Cream, Raspberry Sorbet\u003c/li>\n\u003cli>\u003cstrong>Up & Under Pub and Grill\u003c/strong> - Waffle Fries with Crazy Toppings\u003c/li>\n\u003cli>\u003cstrong>Wise Sons Deli\u003c/strong> - Pastrami Sandwiches, Bagels and Cream Cheese\u003c/li>\n\u003cli>\u003cstrong>Woodhouse Fish Co.\u003c/strong> - Oysters, Maine Lobster Rolls, and New England Clam Chowder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Food Trucks 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bacon Bacon\u003c/strong> - BBQ Bacon Burritos, Porky Fries\u003c/li>\n\u003cli>\u003cstrong>Del Popolo\u003c/strong> - Margherita Pizzas\u003c/li>\n\u003cli>\u003cstrong>Señor Sisig\u003c/strong> - Sisig Burritos and Tacos\u003c/li>\n\u003cli>\u003cstrong>Seoul on Wheels\u003c/strong> - Korritos, Rice Plates\u003c/li>\n\u003cli>\u003cstrong>The Chairman Truck\u003c/strong> - Pork Belly, Pork Shoulder, Chicken and Tofu Buns\u003c/li>\n\u003cli>\u003cstrong>The Rib Whip\u003c/strong> - BBQ Bowls & Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Those Fabulous Frickle Brothers\u003c/strong> - Fabulous Frickles, Fried Green Tomatoes, and Cold Kosher Dills\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_96184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Choco Lands. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Choco Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Candybar Dessert Lounge\u003c/strong> - Chocolate French Macarons, Homemade Hot Chocolate\u003c/li>\n\u003cli>\u003cstrong>Epic Cookies\u003c/strong> - Chocolate Krackle Cookies, White Chocolate Macadamia Cookies, Chocolate Chunk Cookies, and 2% Milk\u003c/li>\n\u003cli>\u003cstrong>Guittard Chocolate Company\u003c/strong> - Melted Chocolate Bars\u003c/li>\n\u003cli>\u003cstrong>Kara's Cupcakes\u003c/strong> - Cupcakes, Karamel Corn, Artisan Cookies\u003c/li>\n\u003cli>\u003cstrong>Sharona's Chocolate Shop\u003c/strong> - Chocolate-Dipped Peanut Butter Cups, Chocolate-Dipped S'mores, and Chocolate-Dipped Brownies\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Beer Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>21st Amendment Brewery\u003c/li>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Almanac Beer Company\u003c/li>\n\u003cli>Anchor Brewing Company\u003c/li>\n\u003cli>Anderson Valley Brewing\u003c/li>\n\u003cli>Bear Republic Brewing Company\u003c/li>\n\u003cli>Bulmers Cider Company\u003c/li>\n\u003cli>Calicraft Brewing Co.\u003c/li>\n\u003cli>Drake’s Brewing Company\u003c/li>\n\u003cli>Faction Brewing\u003c/li>\n\u003cli>Fieldwork Brewing Company (new)\u003c/li>\n\u003cli>Firestone Walker Brewing Co.\u003c/li>\n\u003cli>Fort Point Beer Company\u003c/li>\n\u003cli>Golden Road Brewing\u003c/li>\n\u003cli>Half Moon Bay Brewery (new)\u003c/li>\n\u003cli>HenHouse Brewing Company (new)\u003c/li>\n\u003cli>High Water Brewing\u003c/li>\n\u003cli>Iron Springs Brewery\u003c/li>\n\u003cli>Linden Street Brewery\u003c/li>\n\u003cli>Local Brewing Co. (new)\u003c/li>\n\u003cli>Lost Coast Brewery\u003c/li>\n\u003cli>Mad River Brewing Company\u003c/li>\n\u003cli>Magnolia Brewing Company\u003c/li>\n\u003cli>Mendocino Brewing Company\u003c/li>\n\u003cli>Napa Smith Brewery (new)\u003c/li>\n\u003cli>North Coast Brewing Company\u003c/li>\n\u003cli>Sierra Nevada Brewing Co.\u003c/li>\n\u003cli>Social Kitchen & Brewery\u003c/li>\n\u003cli>Sonoma Cider\u003c/li>\n\u003cli>Speakeasy Ales & Lagers\u003c/li>\n\u003cli>St. Florian’s Brewery (new)\u003c/li>\n\u003cli>Triple Voodoo Brewing Company\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"soldout": {
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