window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"stephanie": {
"type": "authors",
"id": "5010",
"meta": {
"index": "authors_1716337520",
"id": "5010",
"found": true
},
"name": "Stephanie Lucianovic",
"firstName": "Stephanie",
"lastName": "Lucianovic",
"slug": "stephanie",
"email": "svwl22@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "A former picky eater, Stephanie V.W. Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twitter": "grubreport",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Lucianovic | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"jennifer-maiser": {
"type": "authors",
"id": "5019",
"meta": {
"index": "authors_1716337520",
"id": "5019",
"found": true
},
"name": "Jennifer Maiser",
"firstName": "Jennifer",
"lastName": "Maiser",
"slug": "jennifer-maiser",
"email": "jen@lifebeginsat30.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cstrong>\"My passion for food began young.\"\u003c/strong>\r\n\r\nI am the editor of the influential website \u003ca href=\"http://www.eatlocalchallenge.com\">www.EatLocalChallenge.com\u003c/a> which encourages readers to support local farmers and producers. \r\n\r\nI began my personal website, \u003ca href=\"http://www.lifebeginsat30.com\">Life Begins at 30\u003c/a>, in 2003.\r\n\r\nI have been published in \u003cem>Edible San Francisco\u003c/em> and \u003cem>Fine Cooking\u003c/em>, write regularly for Bay Area Bites, \u003ca href=\"http://www.seriouseats.com/user/profile/jen_maiser\">Serious Eats\u003c/a>, and have been quoted in many nationwide publications. Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.",
"avatar": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Jennifer Maiser | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/jennifer-maiser"
},
"shuna-lydon": {
"type": "authors",
"id": "5021",
"meta": {
"index": "authors_1716337520",
"id": "5021",
"found": true
},
"name": "Shuna Fish Lydon",
"firstName": "Shuna",
"lastName": "Lydon",
"slug": "shuna-lydon",
"email": "shunafish.l@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Shuna fish Lydon was whisked and baked in San Francisco but served and eaten in New York City. She's had a 16 year tumultuous love affair with professional cooking and has BFA in photography from CCAC. \r\n\r\nWorking with and for some of the best chefs in NYC and California, \u003ca href=\"http://www.chefdb.com/nm/6272/\">Shuna's resume reads like the who's who of cooking today.\u003c/a> She identifies as a fruit-inspired pastry chef and calls the many local farmers' markets her muse.\r\n\r\nCurrently \"at large,\" Shuna spends her time teaching baking and knife skills classes, consulting at local restaurants and writing for a number of outlets about deliciousness.",
"avatar": "https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Shuna Fish Lydon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/shuna-lydon"
},
"laura-pauli": {
"type": "authors",
"id": "5024",
"meta": {
"index": "authors_1716337520",
"id": "5024",
"found": true
},
"name": "Cucina Testa Rossa",
"firstName": "Laura",
"lastName": "Pauli",
"slug": "laura-pauli",
"email": "laura@cucinatestarossa.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "After a decade in Silicon Valley, Laura traded her keyboard for a cutting board and moved to New York City to immerse herself in food and wine studies and restaurant operations. She graduated from the French Culinary Institute where she studied under Master Chefs Jacques Pépin, André Soltner, Alain Sailhac, and Master Sommelier Andrea Immer. While in New York, Laura cooked with some of the world's most highly acclaimed chefs including Mario Lohninger (Danube), Morimoto, Mark Franz & Emily Luchetti (Farallon), Michael Romano (Union Square Café), Mario Batali, Marcella Hazan, Jonathan Cartwright (White Barn Inn), Martin Heierling (Bellagio), Dave Pasternack (Esca), Richard Reddington (Redd, Auberge du Soleil), and the legendary Alice Waters (Chez Panisse). \r\n\r\nAfter working as the Back Kitchen Chef of Jacques Pépin's PBS cooking show, \"Fast Food, My Way\", Laura moved to France to cook her way around the country. She cooked at the Cannes Film Festival, then to the northwest corner of France, to Britanny, to cook on a lobster boat, then east to Paris to the world famous Pierre Hermé Patisserie where she made thousands of his macarons every day! Laura cooked for the fabulous Olivia de Havilland and interned at 3 Michelin Star Le Cinq under Chef Philippe Legendre and Pastry Chef Fabrice Lecleir. Laura was the executive chef and cooking instructor at the DaVinci Code chateau outside of Paris where she was on set during the filming of the movie. \r\n\r\nIn Fall 2007, Laura worked on Jacques Pepin’s most recent PBS television series as prop and food stylist. \"More Fast Food, My Way\" should air in the Spring of 2008. “My Keyboard for a Cutting Board ~ Adventures in a French kitchen v1.0”, Laura’s first book highlights her first three months cooking in France, was published in Summer 2006. Convivialité is her second book and will hopefully be published in the fall.\r\n\r\nLaura now splits her time between Paris and the San Francisco Bay Area doing private chefing, teaching cooking classes and leading market tours when in Paris. Bon Appetit!",
"avatar": "https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Cucina Testa Rossa | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/laura-pauli"
},
"bayareabites": {
"type": "authors",
"id": "5083",
"meta": {
"index": "authors_1716337520",
"id": "5083",
"found": true
},
"name": "KQED Food Staff",
"firstName": "Bay Area",
"lastName": "Bites",
"slug": "bayareabites",
"email": "bayareabites@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond.",
"avatar": "https://secure.gravatar.com/avatar/1e91f8b8c3d54b061392cbdc4323f3cda789b96488fbcac74b3616d27f92a95f?s=600&d=blank&r=g",
"twitter": "bayareabites",
"bluesky": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"contributor"
]
},
{
"site": "bayareabites",
"roles": [
"administrator"
]
},
{
"site": "food",
"roles": [
"author"
]
}
],
"headData": {
"title": "KQED Food Staff | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/1e91f8b8c3d54b061392cbdc4323f3cda789b96488fbcac74b3616d27f92a95f?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/1e91f8b8c3d54b061392cbdc4323f3cda789b96488fbcac74b3616d27f92a95f?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/bayareabites"
}
},
"pagesReducer": {
"bayareabites_category_food-and-drink": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"score": 11.302495
},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"title": "Bay Area Bites Food + Drink",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 137
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-drink",
"seeMore": false,
"paginated": true,
"page": 137
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_342": {
"type": "posts",
"id": "bayareabites_342",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "342",
"score": null,
"sort": [
1149955200000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1149955200,
"format": "aside",
"disqusTitle": "Bonjour l'Ete! Hello Summer!",
"title": "Bonjour l'Ete! Hello Summer!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/summer_table1_300-741785.gif\" border=\"0\">\u003c/p>\n\u003cp>After seven, yes SEVEN, months of winter, summer has finally arrived. At least I think it has. It's been glorious with bright blue skies and a bone-warming sun for the past week. We'll see how long it lasts.... So another reason, along with 3 Bay Area friends in town, to have a dinner party and welcome in the new season. I'm cheating here as I am posting the menu and a recipe before then I will post the pictures on Sunday after the dinner so please check back for the visuals.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/palais_royal_300-708417.gif\" border=\"0\">\u003c/p>\n\u003cp>So now that summer has snuck in, all of Paris is outside soaking up the fleeting warmth. The parks are full and cafes are overflowing into the streets. I walked through the Palais Royal a few times over the past week and it too was full of smiling people, sketching artists, lounging dogs, and harried tour guides.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cafe_300-736520.gif\" border=\"0\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So back to the dinner... Rather than having traditional flower centerpieces, I love to decorate my table with the most gorgeous, vibrant food I can find. The peppers were so beautiful at the market that I decided to make the centerpiece simply a plate stacked with beautiful bell peppers, and a white eggplant flanked by a few flowers. I saved the big bouquets for the mantle.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/paris3_roses_300-707168.gif\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Bonjour l'Ete! Hello Summer!\u003cbr>10 Juin 2006\u003cbr>Chez Laura\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/summer_menu1_300-705598.gif\" border=\"0\">\u003c/p>\n\u003cp>Champagne Aperitif avec Framboises\u003cbr>* Ruinart Brut de Rheims\u003c/p>\n\u003cp>Poivrons Roti Farci de Ratatouille et Couscous avec Chevre - Peppers stuffed with Ratatouille and Couscous with Goat Cheese\u003cbr>* Beaune du Chateau Premier Cru 2002, Domaine Bouchard Pere et Fils\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/summer_peppers6_300.gif\">\u003c/p>\n\u003cp>Bar de Ligne Roti Entier avec Fenouil et Caviar Beurre Blanc - Whole Roasted Sea Bass with Fennel in a Caviar White Butter Sauce\u003cbr>* Meursault Genevrieres Premier Cru 2001, Domaine Bouchard Pere et Fils\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/summer_seabass1_300.gif\">\u003c/p>\n\u003cp>Assiette des Fromages - Assortment of Cheeses: Blue Cheese from Gex, Comte from the Alps and Cumin Tomme\u003cbr>* Aloxe-Corton Premier Cru Les Vercots, Domaine Hippolyte Thevenot\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/summer_fromage_300.gif\">\u003c/p>\n\u003cp>Zabaglione de Marsala avec Framboises et Myrtilles - Marsala Zabaglione with Raspberries and Blueberries\u003cbr>* Vougeot Premier Cru 2000, Clos de la Perriere, Monopole\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/summer_wine1_300.gif\">\u003c/p>\n\u003cp>Mignardises de Patisserie Pinaud - Small Chocolates from Pastry Chef Pascal Pinaud\u003c/p>\n\u003cp>...so wish me luck, I'm going to need it!\u003c/p>\n\u003cp>\u003cstrong>Caviar Beurre Blanc - adapted from Julia Child\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/summer_caviar_300.gif\">\u003c/p>\n\u003cp>1/4 cup white wine vinegar\u003cbr>1/4 cup lemon juice\u003cbr>1 tbsp shallots, finally chopped\u003cbr>1/4 tsp salt\u003cbr>1/8 tsp pepper\u003cbr>10 oz unsalted butter, chilled and cut into cubes\u003cbr>salt, pepper, lemon juice\u003cbr>1 small can caviar\u003c/p>\n\u003cp>1. Boil vinegar, lemon juice, shallots, salt, pepper until reduced to 1.5 tbsps. Remove from heat\u003c/p>\n\u003cp>2. Immediately beat in 1/2 the butter until it forms a creamy paste.\u003c/p>\n\u003cp>3. Set over low heat and continue beating in 1 oz of butter at a time adding the butter only when the previous piece is fully incorporated.\u003c/p>\n\u003cp>4. Remove from heat and season with salt, pepper and lemon juice as needed.\u003c/p>\n\u003cp>5. Gently stir in caviar and serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon Appetit!\u003c/p>\n\n",
"disqusIdentifier": "342 http://blogs.kqed.org/bayareabites/2006/06/10/bonjour-lete-hello-summer/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/10/bonjour-lete-hello-summer/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 491,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1149955200,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "After seven, yes SEVEN, months of winter, summer has finally arrived. At least I think it has. It's been glorious with bright blue skies and a bone-warming sun for the past week. We'll see how long it lasts.... So another reason, along with 3 Bay Area friends in town, to have a dinner party and",
"title": "Bonjour l'Ete! Hello Summer! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bonjour l'Ete! Hello Summer!",
"datePublished": "2006-06-10T09:00:00-07:00",
"dateModified": "2006-06-10T09:00:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bonjour-lete-hello-summer",
"status": "publish",
"path": "/bayareabites/342/bonjour-lete-hello-summer",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/summer_table1_300-741785.gif\" border=\"0\">\u003c/p>\n\u003cp>After seven, yes SEVEN, months of winter, summer has finally arrived. At least I think it has. It's been glorious with bright blue skies and a bone-warming sun for the past week. We'll see how long it lasts.... So another reason, along with 3 Bay Area friends in town, to have a dinner party and welcome in the new season. I'm cheating here as I am posting the menu and a recipe before then I will post the pictures on Sunday after the dinner so please check back for the visuals.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/palais_royal_300-708417.gif\" border=\"0\">\u003c/p>\n\u003cp>So now that summer has snuck in, all of Paris is outside soaking up the fleeting warmth. The parks are full and cafes are overflowing into the streets. I walked through the Palais Royal a few times over the past week and it too was full of smiling people, sketching artists, lounging dogs, and harried tour guides.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cafe_300-736520.gif\" border=\"0\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So back to the dinner... Rather than having traditional flower centerpieces, I love to decorate my table with the most gorgeous, vibrant food I can find. The peppers were so beautiful at the market that I decided to make the centerpiece simply a plate stacked with beautiful bell peppers, and a white eggplant flanked by a few flowers. I saved the big bouquets for the mantle.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/paris3_roses_300-707168.gif\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Bonjour l'Ete! Hello Summer!\u003cbr>10 Juin 2006\u003cbr>Chez Laura\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/summer_menu1_300-705598.gif\" border=\"0\">\u003c/p>\n\u003cp>Champagne Aperitif avec Framboises\u003cbr>* Ruinart Brut de Rheims\u003c/p>\n\u003cp>Poivrons Roti Farci de Ratatouille et Couscous avec Chevre - Peppers stuffed with Ratatouille and Couscous with Goat Cheese\u003cbr>* Beaune du Chateau Premier Cru 2002, Domaine Bouchard Pere et Fils\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/summer_peppers6_300.gif\">\u003c/p>\n\u003cp>Bar de Ligne Roti Entier avec Fenouil et Caviar Beurre Blanc - Whole Roasted Sea Bass with Fennel in a Caviar White Butter Sauce\u003cbr>* Meursault Genevrieres Premier Cru 2001, Domaine Bouchard Pere et Fils\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/summer_seabass1_300.gif\">\u003c/p>\n\u003cp>Assiette des Fromages - Assortment of Cheeses: Blue Cheese from Gex, Comte from the Alps and Cumin Tomme\u003cbr>* Aloxe-Corton Premier Cru Les Vercots, Domaine Hippolyte Thevenot\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/summer_fromage_300.gif\">\u003c/p>\n\u003cp>Zabaglione de Marsala avec Framboises et Myrtilles - Marsala Zabaglione with Raspberries and Blueberries\u003cbr>* Vougeot Premier Cru 2000, Clos de la Perriere, Monopole\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/summer_wine1_300.gif\">\u003c/p>\n\u003cp>Mignardises de Patisserie Pinaud - Small Chocolates from Pastry Chef Pascal Pinaud\u003c/p>\n\u003cp>...so wish me luck, I'm going to need it!\u003c/p>\n\u003cp>\u003cstrong>Caviar Beurre Blanc - adapted from Julia Child\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/summer_caviar_300.gif\">\u003c/p>\n\u003cp>1/4 cup white wine vinegar\u003cbr>1/4 cup lemon juice\u003cbr>1 tbsp shallots, finally chopped\u003cbr>1/4 tsp salt\u003cbr>1/8 tsp pepper\u003cbr>10 oz unsalted butter, chilled and cut into cubes\u003cbr>salt, pepper, lemon juice\u003cbr>1 small can caviar\u003c/p>\n\u003cp>1. Boil vinegar, lemon juice, shallots, salt, pepper until reduced to 1.5 tbsps. Remove from heat\u003c/p>\n\u003cp>2. Immediately beat in 1/2 the butter until it forms a creamy paste.\u003c/p>\n\u003cp>3. Set over low heat and continue beating in 1 oz of butter at a time adding the butter only when the previous piece is fully incorporated.\u003c/p>\n\u003cp>4. Remove from heat and season with salt, pepper and lemon juice as needed.\u003c/p>\n\u003cp>5. Gently stir in caviar and serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon Appetit!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/342/bonjour-lete-hello-summer",
"authors": [
"5024"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_341": {
"type": "posts",
"id": "bayareabites_341",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "341",
"score": null,
"sort": [
1149779640000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1149779640,
"format": "aside",
"disqusTitle": "Hwy 101, LA to SF: Part II",
"title": "Hwy 101, LA to SF: Part II",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>How does one drive to Los Angeles and still keep their sanity? By driving on Highway 101 and stopping at small independent eateries the entire trip there. On Tuesday, \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/06/hwy-101-la-to-sf-part-i.jsp\">I covered the drive north from Los Angeles to Pismo Beach\u003c/a>\u003c/strong>. Today, I have three favorite places between Pismo Beach and San Francisco.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goodolburgers-714215.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cstrong>GOOD OL' BURGERS\u003c/strong>\u003cbr>1145 24th Street\u003cbr>Paso Robles, CA\u003cbr>805-238-0655\u003c/p>\n\u003cp>If you have by chance been to Good Ol' Burgers in the past, you will do a double-take when arriving at the newly rebuilt store. The old establishment was a small shack in a parking lot right off 101. Recently, it seems that the shack was torn down and a small strip mall was built instead -- complete with a drive-through Starbuck's. Luckily, however, Good Ol' Burgers still exists, and still makes great burgers. \"Order Up!\" you'll hear when your burger and fries are ready -- each burger is made to order. The fries are delicious as well, and the burger and fries make a great on-the-road meal.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/coffeestation-743027.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>COFFEE STATION\u003c/strong>\u003cbr>1199 Mission Street\u003cbr>San Miguel, CA\u003cbr>805-467-2100\u003c/p>\n\u003cp>My boyfriend is a photographer when he is not working at his day job, and he has recently become enamored of a small town north of Paso Robles called San Miguel. It's a very small, mostly rundown town that has a lot of old buildings that he is having fun shooting. Luckily for me, San Miguel is home to a small coffee shop called Coffee Station. It's a perfect place to sit and read a book while Jason is off taking photos. The service is friendly, and the proprietors sell several sweet and savory items in addition to coffee drinks.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/falafelsdrivein-795864.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cstrong>FALAFEL'S DRIVE IN\u003c/strong>\u003cbr>2301 Stevens Creek Blvd\u003cbr>San Jose, CA\u003cbr>408-294-7886\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I originally heard of Falafel's Drive In from \u003cstrong>\u003ca href=\"http://www.chowhound.com/main.html\">Chowhound\u003c/a>\u003c/strong>. Posts to Chowhound raved about their delicious falafels and great banana shakes. This small store has been in existence in San Jose for nearly forty years. The line is often long, but moves quickly. It is near the 880 freeway, and is a perfect stop for your road trip. The Middle Eastern menu featuring falafel, gyros, kufta kebab and other delicious items is great for vegetarians and meat-eaters alike. And make sure to save room for a banana shake!\u003c/p>\n\n",
"disqusIdentifier": "341 http://blogs.kqed.org/bayareabites/2006/06/08/hwy-101-la-to-sf-part-ii/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/08/hwy-101-la-to-sf-part-ii/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 386,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1149779640,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "How does one drive to Los Angeles and still keep their sanity? By driving on Highway 101 and stopping at small independent eateries the entire trip there. On Tuesday, I covered the drive north from Los Angeles to Pismo Beach. Today, I have three favorite places between Pismo Beach and San Francisco. GOOD OL' BURGERS1145",
"title": "Hwy 101, LA to SF: Part II | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Hwy 101, LA to SF: Part II",
"datePublished": "2006-06-08T08:14:00-07:00",
"dateModified": "2006-06-08T08:14:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hwy-101-la-to-sf-part-ii",
"status": "publish",
"path": "/bayareabites/341/hwy-101-la-to-sf-part-ii",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How does one drive to Los Angeles and still keep their sanity? By driving on Highway 101 and stopping at small independent eateries the entire trip there. On Tuesday, \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/06/hwy-101-la-to-sf-part-i.jsp\">I covered the drive north from Los Angeles to Pismo Beach\u003c/a>\u003c/strong>. Today, I have three favorite places between Pismo Beach and San Francisco.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goodolburgers-714215.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cstrong>GOOD OL' BURGERS\u003c/strong>\u003cbr>1145 24th Street\u003cbr>Paso Robles, CA\u003cbr>805-238-0655\u003c/p>\n\u003cp>If you have by chance been to Good Ol' Burgers in the past, you will do a double-take when arriving at the newly rebuilt store. The old establishment was a small shack in a parking lot right off 101. Recently, it seems that the shack was torn down and a small strip mall was built instead -- complete with a drive-through Starbuck's. Luckily, however, Good Ol' Burgers still exists, and still makes great burgers. \"Order Up!\" you'll hear when your burger and fries are ready -- each burger is made to order. The fries are delicious as well, and the burger and fries make a great on-the-road meal.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/coffeestation-743027.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>COFFEE STATION\u003c/strong>\u003cbr>1199 Mission Street\u003cbr>San Miguel, CA\u003cbr>805-467-2100\u003c/p>\n\u003cp>My boyfriend is a photographer when he is not working at his day job, and he has recently become enamored of a small town north of Paso Robles called San Miguel. It's a very small, mostly rundown town that has a lot of old buildings that he is having fun shooting. Luckily for me, San Miguel is home to a small coffee shop called Coffee Station. It's a perfect place to sit and read a book while Jason is off taking photos. The service is friendly, and the proprietors sell several sweet and savory items in addition to coffee drinks.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/falafelsdrivein-795864.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cstrong>FALAFEL'S DRIVE IN\u003c/strong>\u003cbr>2301 Stevens Creek Blvd\u003cbr>San Jose, CA\u003cbr>408-294-7886\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I originally heard of Falafel's Drive In from \u003cstrong>\u003ca href=\"http://www.chowhound.com/main.html\">Chowhound\u003c/a>\u003c/strong>. Posts to Chowhound raved about their delicious falafels and great banana shakes. This small store has been in existence in San Jose for nearly forty years. The line is often long, but moves quickly. It is near the 880 freeway, and is a perfect stop for your road trip. The Middle Eastern menu featuring falafel, gyros, kufta kebab and other delicious items is great for vegetarians and meat-eaters alike. And make sure to save room for a banana shake!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/341/hwy-101-la-to-sf-part-ii",
"authors": [
"5019"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_340": {
"type": "posts",
"id": "bayareabites_340",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "340",
"score": null,
"sort": [
1149571440000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1149571440,
"format": "aside",
"disqusTitle": "Hwy 101, LA to SF: Part I",
"title": "Hwy 101, LA to SF: Part I",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I grew up in Southern California and both my family and Jason's family still live there. So, I am often down south for birthdays, get-togethers, weddings, or other events. Though I usually fly, we end up driving a few times a year. Jason and I have gotten into a rhythm of driving on Highway 101 instead of Highway 5. I know that some of you out there can't imagine taking the few extra hours to drive on a slower highway, but we find that we arrive at our destination happier, and that there are a lot of fun places to stop on 101 that you won't find on 5.\u003c/p>\n\u003cp>When in San Francisco, I rarely eat at chain restaurants and always search out the small mom and pop establishments. I have been attempting to do the same on my trips, as I find there are small, great establishments in most places. When looking for ideal places to stop while on a road trip, I look for:\u003c/p>\n\u003cp>1. Locations allow me to get on and off the freeway with relative ease.\u003cbr>2. Locations that are open long hours, and between meals.\u003cbr>3. Locations that provide quick, excellent service.\u003cbr>4. Clean and convenient bathrooms are a must.\u003cbr>5. The location must have great food and beverage.\u003c/p>\n\u003cp>What follows is a list of my favorite places to stop. Today, I will cover the drive from Southern California to Pismo Beach. On Thursday, you can return to this site to read about the drive from Pismo Beach to San Francisco.\u003c/p>\n\u003cp>\u003cstrong>BENT ON COFFEE\u003c/strong>\u003cbr>140 W Hillcrest Dr, Ste 121\u003cbr>Thousand Oaks, CA\u003cbr>805-379-2402\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I have noticed a lot of changes to the coffee scene on Highway 101 in the past few years. Even the small towns have a chain coffee place, and when you are on the road travelling, it is easy to pop into a Starbuck's because they are conveniently located and open longer hours than the small town restaurants. But for those of us who really try and frequent smaller coffee places, finding independent coffee establishments can become an exercise in frustration. I have specific independent coffee stands that I frequent during the drive, and Bent on Coffee in Thousand Oaks is the first. The employees at Bent on Coffee are friendly, and the coffee is good. The store roasts their own beans daily, and the resultant cup is rich and strong. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sopeadobada-790347.jpg\" alt=\"\" border=\"0\">\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/elbajio-799707.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.taqueriaelbajio.com/\">TAQUERIA EL BAJIO\u003c/a>\u003c/strong>\u003cbr>129 N. Milpas Street\u003cbr>Santa Barbara, CA\u003cbr>805-884-1828\u003cbr>CASH ONLY\u003c/p>\n\u003cp>I have a secret to admit. I have never been to the famous La Super Rica Taqueria in Santa Barbara. Every time I try and go, the line is long and I am too impatient to wait. Long lines are not justifiable when on a long road trip, so I have looked around in the same area for other good Mexican restaurants. The best I have found is Taqueria El Bajio. The restaurant has a large menu, and everything that I have tried there has been very good. Above, you see their sope adobada which is handmade and large. The parking for Taqueria El Bajio is easy, service is quick, and the outdoor seating allows you to take in some sun before continuing on your trip. \u003c/p>\n\u003cp>Taqueria El Bajio is open for breakfast -- opening at 6 am every morning and staying open through the evening. They are closed Mondays.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/firestonebrewery-795719.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.firestonewalker.com/sections/drink_firestone/buellton_taproom.html\">FIRESTONE BREWERY\u003c/a>\u003c/strong>\u003cbr>620 McMurray Rd\u003cbr>Buellton, CA\u003cbr>805-686-1557\u003c/p>\n\u003cp>1400 Ramada Drive\u003cbr>Paso Robles, CA\u003cbr>805-238-2556\u003c/p>\n\u003cp>A fun stop along the way is at one of Firestone Brewery's two taprooms. There, you can pick up a growler of one of their beers to take home and enjoy, or you have a pint there along with some snacks. The southern taproom in Buellton has a recent addition of a rather large restaurant. The chef is serving seasonal and local ingredients, and the menu looks interesting. However, I have not had the chance to eat there yet.\u003c/p>\n\u003cp>\u003cstrong>VILLAGE CAFE\u003c/strong>\u003cbr>112 W Branch Street\u003cbr>Arroyo Grande, CA\u003cbr>805-473-1655\u003c/p>\n\u003cp>The small town of Arroyo Grande is located approximately five miles south of Pismo Beach. The residents have preserved a small old-town that is a good stop along the drive. You can stop in at the Village Cafe, which serves breakfast all day, including and excellent homemade corned beef hash, and very good biscuits. The service is friendly and efficient, and you can get back on the road with your stomach full in no time. If you need a coffee refill, try Cafe Andreini right down the street at 131 East Branch Street.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/steamingbean-780999.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>STEAMING BEAN\u003c/strong>\u003cbr>1651 Shell Beach Rd\u003cbr>Pismo Beach, CA\u003cbr>805-773-2222\u003c/p>\n\u003cp>I have stopped at the Steaming Bean for years and years. The coffee shop is located on a street that parallels 101 and it's an easy stop-off to refill your coffee. They have recently remodeled to add more seating, the coffee is good, and the service is fairly quick. They serve some baked goods and I believe they often offer a soup of the day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>On Thursday, I will cover the rest of the road trip from Pismo Beach north to San Francisco.\u003c/p>\n\n",
"disqusIdentifier": "340 http://blogs.kqed.org/bayareabites/2006/06/05/hwy-101-la-to-sf-part-i/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/05/hwy-101-la-to-sf-part-i/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 857,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1149571440,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I grew up in Southern California and both my family and Jason's family still live there. So, I am often down south for birthdays, get-togethers, weddings, or other events. Though I usually fly, we end up driving a few times a year. Jason and I have gotten into a rhythm of driving on Highway 101",
"title": "Hwy 101, LA to SF: Part I | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Hwy 101, LA to SF: Part I",
"datePublished": "2006-06-05T22:24:00-07:00",
"dateModified": "2006-06-05T22:24:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hwy-101-la-to-sf-part-i",
"status": "publish",
"path": "/bayareabites/340/hwy-101-la-to-sf-part-i",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I grew up in Southern California and both my family and Jason's family still live there. So, I am often down south for birthdays, get-togethers, weddings, or other events. Though I usually fly, we end up driving a few times a year. Jason and I have gotten into a rhythm of driving on Highway 101 instead of Highway 5. I know that some of you out there can't imagine taking the few extra hours to drive on a slower highway, but we find that we arrive at our destination happier, and that there are a lot of fun places to stop on 101 that you won't find on 5.\u003c/p>\n\u003cp>When in San Francisco, I rarely eat at chain restaurants and always search out the small mom and pop establishments. I have been attempting to do the same on my trips, as I find there are small, great establishments in most places. When looking for ideal places to stop while on a road trip, I look for:\u003c/p>\n\u003cp>1. Locations allow me to get on and off the freeway with relative ease.\u003cbr>2. Locations that are open long hours, and between meals.\u003cbr>3. Locations that provide quick, excellent service.\u003cbr>4. Clean and convenient bathrooms are a must.\u003cbr>5. The location must have great food and beverage.\u003c/p>\n\u003cp>What follows is a list of my favorite places to stop. Today, I will cover the drive from Southern California to Pismo Beach. On Thursday, you can return to this site to read about the drive from Pismo Beach to San Francisco.\u003c/p>\n\u003cp>\u003cstrong>BENT ON COFFEE\u003c/strong>\u003cbr>140 W Hillcrest Dr, Ste 121\u003cbr>Thousand Oaks, CA\u003cbr>805-379-2402\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I have noticed a lot of changes to the coffee scene on Highway 101 in the past few years. Even the small towns have a chain coffee place, and when you are on the road travelling, it is easy to pop into a Starbuck's because they are conveniently located and open longer hours than the small town restaurants. But for those of us who really try and frequent smaller coffee places, finding independent coffee establishments can become an exercise in frustration. I have specific independent coffee stands that I frequent during the drive, and Bent on Coffee in Thousand Oaks is the first. The employees at Bent on Coffee are friendly, and the coffee is good. The store roasts their own beans daily, and the resultant cup is rich and strong. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sopeadobada-790347.jpg\" alt=\"\" border=\"0\">\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/elbajio-799707.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.taqueriaelbajio.com/\">TAQUERIA EL BAJIO\u003c/a>\u003c/strong>\u003cbr>129 N. Milpas Street\u003cbr>Santa Barbara, CA\u003cbr>805-884-1828\u003cbr>CASH ONLY\u003c/p>\n\u003cp>I have a secret to admit. I have never been to the famous La Super Rica Taqueria in Santa Barbara. Every time I try and go, the line is long and I am too impatient to wait. Long lines are not justifiable when on a long road trip, so I have looked around in the same area for other good Mexican restaurants. The best I have found is Taqueria El Bajio. The restaurant has a large menu, and everything that I have tried there has been very good. Above, you see their sope adobada which is handmade and large. The parking for Taqueria El Bajio is easy, service is quick, and the outdoor seating allows you to take in some sun before continuing on your trip. \u003c/p>\n\u003cp>Taqueria El Bajio is open for breakfast -- opening at 6 am every morning and staying open through the evening. They are closed Mondays.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/firestonebrewery-795719.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.firestonewalker.com/sections/drink_firestone/buellton_taproom.html\">FIRESTONE BREWERY\u003c/a>\u003c/strong>\u003cbr>620 McMurray Rd\u003cbr>Buellton, CA\u003cbr>805-686-1557\u003c/p>\n\u003cp>1400 Ramada Drive\u003cbr>Paso Robles, CA\u003cbr>805-238-2556\u003c/p>\n\u003cp>A fun stop along the way is at one of Firestone Brewery's two taprooms. There, you can pick up a growler of one of their beers to take home and enjoy, or you have a pint there along with some snacks. The southern taproom in Buellton has a recent addition of a rather large restaurant. The chef is serving seasonal and local ingredients, and the menu looks interesting. However, I have not had the chance to eat there yet.\u003c/p>\n\u003cp>\u003cstrong>VILLAGE CAFE\u003c/strong>\u003cbr>112 W Branch Street\u003cbr>Arroyo Grande, CA\u003cbr>805-473-1655\u003c/p>\n\u003cp>The small town of Arroyo Grande is located approximately five miles south of Pismo Beach. The residents have preserved a small old-town that is a good stop along the drive. You can stop in at the Village Cafe, which serves breakfast all day, including and excellent homemade corned beef hash, and very good biscuits. The service is friendly and efficient, and you can get back on the road with your stomach full in no time. If you need a coffee refill, try Cafe Andreini right down the street at 131 East Branch Street.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/steamingbean-780999.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>STEAMING BEAN\u003c/strong>\u003cbr>1651 Shell Beach Rd\u003cbr>Pismo Beach, CA\u003cbr>805-773-2222\u003c/p>\n\u003cp>I have stopped at the Steaming Bean for years and years. The coffee shop is located on a street that parallels 101 and it's an easy stop-off to refill your coffee. They have recently remodeled to add more seating, the coffee is good, and the service is fairly quick. They serve some baked goods and I believe they often offer a soup of the day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>On Thursday, I will cover the rest of the road trip from Pismo Beach north to San Francisco.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/340/hwy-101-la-to-sf-part-i",
"authors": [
"5019"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_339": {
"type": "posts",
"id": "bayareabites_339",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "339",
"score": null,
"sort": [
1149490800000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1149490800,
"format": "aside",
"disqusTitle": "On Teaching. The Next Class is Pate Choux",
"title": "On Teaching. The Next Class is Pate Choux",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For all of you who might have wanted to know about my \u003ca href=\"http://www.kqed.org/weblog/food/2006/05/knife-skills-class-101.jsp\">last class\u003c/a> before it happened I am here to announce \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/05/pate_choux_the_.html\">my second class\u003c/a>, Understanding Pate Choux.\u003c/p>\n\u003cp>Pate choux literally translated means cabbage dough, or cabbage look-alike dough. Sounds better in French. It is the pastry Americans know as eclair or cream puffs. And it's, hands down, one of the most versatile doughs in the European baking tradition. A twice-cooked recipe with enigmatic directions, pate choux can be a kitchen conundrum forever without a few specific tricks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/teaching-2-798615.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/teaching-2-796969.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It helps that I have baked thousands upon thousands of these little cabbage puffs. At \u003ca href=\"http://www.frenchlaundry.com/bouchon/bouchon.htm\">Bouchon\u003c/a> the profiteroles were my most popular dessert and there were 3 to an order. My weekly math went something like this: our 80+ seat restaurant served approximately 300+ diners 7 days a week 11:30 am - 2 am straight through. Dessert sales were at about 70-85%.\u003c/p>\n\u003cp>Like the pretty photo of the gougeres in \u003ca href=\"http://www.frenchlaundry.com/store/cookbook.htm\">The French Laundry Cookbook\u003c/a>? I made those. And I made them in a \"still oven;\" much like the one you have at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Teaching, like cooking and baking, is part craft, passion, inspiration, patience, empathy, listening skills and intuition. Most chefs I've worked for have not been incredible teachers. Self admittedly they do not have the patience for it. The cooks who took the time to explain technique or the whys and hows of a particular recipe are those I channel when I teach. Because I did not go to culinary school I had to hone my watching and practicing skills sharper than I honed my knives. Maybe because I learned everything on the line, literally, I remember the moments in time and with whom I experienced learning epiphanies with.\u003c/p>\n\u003cp>As a floundering \"B\" position garde manger cook at \u003ca href=\"http://starchefs.com/RHearon/bio.html\">LuLu\u003c/a> almost 14 years ago I ate my first fresh fig, put thinly sliced raw artichokes in my mouth, dodged flying plates from an angry chef, was purposely burned for the first time by a fellow line cook and jokingly surprised by fresh mango sprinkled with cayenne, tasted lavendar ice cream, shucked oysters and learned that every sous chef has a different idea of what enough salt is.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/teaching-1-739248.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/teaching-1-737329.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>With as many cooking shows as are on TV these days, cooking and baking, as with all crafts, are best learned though hands-on classes. One on one with chefs who understand what they are choosing to teach backwards and forwards. An actual person standing there to watch, correct and encourage what your hands are learning or feeling awkward with. Being inside a kitchen, standing over a hot stove, watching with wonder how eggs added to flour, water and butter can become a delicate airy eggy puff, a crunchy-creamy doughnut, rich gnocchi. Eating an afternoon's hard work and taking home a recipe one intimately understands with hands and mouth and mind.\u003c/p>\n\u003cp>This is the teaching I do. I explain the whys not merely the hows. I am better than a cookbook, more responsive than a TV show, and I have \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/although_i_shou.html\">inspired and encouraged\u003c/a> fellow bakers and novices \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/03/a_few_months_ag.html\">equally\u003c/a>.\u003c/p>\n\u003cp>Although my classes come about organically I am hoping to teach one per month. Want to learn a particular something? Let me know, if there's enough demand and interest, you may well design July's class. I hope to see you soon!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Understanding Pate Choux\u003cbr>Sunday June 11 1-3:30 PM\u003cbr>Berkeley, CA\u003cbr>$68\u003cbr>\u003ca href=\"http://eggbeater.typepad.com/shuna/\">\u003cbr>You may pay via PayPal or email me directly if you would like to send a check.\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "339 http://blogs.kqed.org/bayareabites/2006/06/05/on-teaching-the-next-class-is-pate-choux/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/05/on-teaching-the-next-class-is-pate-choux/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 592,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1149490800,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "For all of you who might have wanted to know about my last class before it happened I am here to announce my second class, Understanding Pate Choux. Pate choux literally translated means cabbage dough, or cabbage look-alike dough. Sounds better in French. It is the pastry Americans know as eclair or cream puffs. And",
"title": "On Teaching. The Next Class is Pate Choux | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "On Teaching. The Next Class is Pate Choux",
"datePublished": "2006-06-05T00:00:00-07:00",
"dateModified": "2006-06-05T00:00:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "on-teaching-the-next-class-is-pate-choux",
"status": "publish",
"path": "/bayareabites/339/on-teaching-the-next-class-is-pate-choux",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For all of you who might have wanted to know about my \u003ca href=\"http://www.kqed.org/weblog/food/2006/05/knife-skills-class-101.jsp\">last class\u003c/a> before it happened I am here to announce \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/05/pate_choux_the_.html\">my second class\u003c/a>, Understanding Pate Choux.\u003c/p>\n\u003cp>Pate choux literally translated means cabbage dough, or cabbage look-alike dough. Sounds better in French. It is the pastry Americans know as eclair or cream puffs. And it's, hands down, one of the most versatile doughs in the European baking tradition. A twice-cooked recipe with enigmatic directions, pate choux can be a kitchen conundrum forever without a few specific tricks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/teaching-2-798615.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/teaching-2-796969.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It helps that I have baked thousands upon thousands of these little cabbage puffs. At \u003ca href=\"http://www.frenchlaundry.com/bouchon/bouchon.htm\">Bouchon\u003c/a> the profiteroles were my most popular dessert and there were 3 to an order. My weekly math went something like this: our 80+ seat restaurant served approximately 300+ diners 7 days a week 11:30 am - 2 am straight through. Dessert sales were at about 70-85%.\u003c/p>\n\u003cp>Like the pretty photo of the gougeres in \u003ca href=\"http://www.frenchlaundry.com/store/cookbook.htm\">The French Laundry Cookbook\u003c/a>? I made those. And I made them in a \"still oven;\" much like the one you have at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Teaching, like cooking and baking, is part craft, passion, inspiration, patience, empathy, listening skills and intuition. Most chefs I've worked for have not been incredible teachers. Self admittedly they do not have the patience for it. The cooks who took the time to explain technique or the whys and hows of a particular recipe are those I channel when I teach. Because I did not go to culinary school I had to hone my watching and practicing skills sharper than I honed my knives. Maybe because I learned everything on the line, literally, I remember the moments in time and with whom I experienced learning epiphanies with.\u003c/p>\n\u003cp>As a floundering \"B\" position garde manger cook at \u003ca href=\"http://starchefs.com/RHearon/bio.html\">LuLu\u003c/a> almost 14 years ago I ate my first fresh fig, put thinly sliced raw artichokes in my mouth, dodged flying plates from an angry chef, was purposely burned for the first time by a fellow line cook and jokingly surprised by fresh mango sprinkled with cayenne, tasted lavendar ice cream, shucked oysters and learned that every sous chef has a different idea of what enough salt is.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/teaching-1-739248.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/teaching-1-737329.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>With as many cooking shows as are on TV these days, cooking and baking, as with all crafts, are best learned though hands-on classes. One on one with chefs who understand what they are choosing to teach backwards and forwards. An actual person standing there to watch, correct and encourage what your hands are learning or feeling awkward with. Being inside a kitchen, standing over a hot stove, watching with wonder how eggs added to flour, water and butter can become a delicate airy eggy puff, a crunchy-creamy doughnut, rich gnocchi. Eating an afternoon's hard work and taking home a recipe one intimately understands with hands and mouth and mind.\u003c/p>\n\u003cp>This is the teaching I do. I explain the whys not merely the hows. I am better than a cookbook, more responsive than a TV show, and I have \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/although_i_shou.html\">inspired and encouraged\u003c/a> fellow bakers and novices \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/03/a_few_months_ag.html\">equally\u003c/a>.\u003c/p>\n\u003cp>Although my classes come about organically I am hoping to teach one per month. Want to learn a particular something? Let me know, if there's enough demand and interest, you may well design July's class. I hope to see you soon!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Understanding Pate Choux\u003cbr>Sunday June 11 1-3:30 PM\u003cbr>Berkeley, CA\u003cbr>$68\u003cbr>\u003ca href=\"http://eggbeater.typepad.com/shuna/\">\u003cbr>You may pay via PayPal or email me directly if you would like to send a check.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/339/on-teaching-the-next-class-is-pate-choux",
"authors": [
"5021"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_338": {
"type": "posts",
"id": "bayareabites_338",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "338",
"score": null,
"sort": [
1149436800000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1149436800,
"format": "aside",
"disqusTitle": "Manka's Inverness Lodge",
"title": "Manka's Inverness Lodge",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Like \u003ca href=\"http://www.kqed.org/weblog/food/2006/06/14-ways-to-eat-pig.jsp\">\u003cb>Kim\u003c/b>\u003c/a>, I've had a busy few weeks. And by \"busy,\" I mean decadent. Strange, isn't it, that with so much eating out I've had no time to blog? Something wrong there, considering I'm supposed to be blogging about eating. \u003c/p>\n\u003cp>A few weeks ago, we spent the weekend in Inverness. It was foggy, a little rainy, and gorgeous. On Friday night we ate at \u003ca href=\"http://www.mankas.com/\">\u003cb>Manka's Inverness Lodge\u003c/b>\u003c/a>, which has long been on my agenda.\u003c/p>\n\u003cp>The menu is rather precious even by Bay Area standards. \u003c/p>\n\u003cp>(I have no idea why it's purple -- that happened somewhere between scanner and Photoshop. I have no patience for technical peccadilloes.)\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Mankasmenu-712532.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Mankasmenu-711032.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We got off to a good start with these little gougeres stuffed with Romaine and anchovies -- a tangy Caesar sandwich. And, of course, Champagne. \u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mankas1-709243.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mankas1-707666.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Leek soup\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mankas2-705684.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mankas2-702867.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The crab was delicious, roasted with smoky paprika. It was served with a bearnaise sauce (the menu said it was to be \"plated with a daze of Meyer lemons,\" but apparently there had been a mixup; no Meyers). \u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mankas3-799115.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mankas3-797775.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Goat's milk cheese puff. I love watercress.\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mankas4-746636.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mankas4-744504.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The meat course was lovely; in addition to the grilled lamb, we were served, family-style, the most smoky-delicious tender ribs.\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mankas5-725236.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mankas5-723612.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Finally, dessert. The mascarpone ice cream was so light, so creamy. \u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mankas6-732818.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mankas6-731008.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I have no photos of the restaurant -- though take a look at these pretty plates. (Chargers? Is that what they're called?)\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mankas7-728643.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mankas7-727329.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>It would be the ultimate decadence to actually stay at the lodge, perhaps in one of the water-side cabins. If they treat their lodge guests as well as they treat their restaurant guests, I think it would be worth it.\u003c/p>\n\u003cp>\u003cb>\u003ci>Manka's Inverness Lodge\u003c/i>\u003c/b>\u003cbr>30 Callender Way, Inverness\u003cbr>(415) 669-1034\u003cbr>Mon-Sat, 7-10pm; Sun, 4-10pm\u003cbr>Major credit cards accepted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>posted by Davina Baum\u003c/em>\u003c/strong>\u003c/p>\n\n",
"disqusIdentifier": "338 http://blogs.kqed.org/bayareabites/2006/06/04/mankas-inverness-lodge/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/04/mankas-inverness-lodge/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 304,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1218150995,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Like Kim, I've had a busy few weeks. And by "busy," I mean decadent. Strange, isn't it, that with so much eating out I've had no time to blog? Something wrong there, considering I'm supposed to be blogging about eating. A few weeks ago, we spent the weekend in Inverness. It was foggy, a little",
"title": "Manka's Inverness Lodge | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Manka's Inverness Lodge",
"datePublished": "2006-06-04T09:00:00-07:00",
"dateModified": "2008-08-07T16:16:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "mankas-inverness-lodge",
"status": "publish",
"path": "/bayareabites/338/mankas-inverness-lodge",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like \u003ca href=\"http://www.kqed.org/weblog/food/2006/06/14-ways-to-eat-pig.jsp\">\u003cb>Kim\u003c/b>\u003c/a>, I've had a busy few weeks. And by \"busy,\" I mean decadent. Strange, isn't it, that with so much eating out I've had no time to blog? Something wrong there, considering I'm supposed to be blogging about eating. \u003c/p>\n\u003cp>A few weeks ago, we spent the weekend in Inverness. It was foggy, a little rainy, and gorgeous. On Friday night we ate at \u003ca href=\"http://www.mankas.com/\">\u003cb>Manka's Inverness Lodge\u003c/b>\u003c/a>, which has long been on my agenda.\u003c/p>\n\u003cp>The menu is rather precious even by Bay Area standards. \u003c/p>\n\u003cp>(I have no idea why it's purple -- that happened somewhere between scanner and Photoshop. I have no patience for technical peccadilloes.)\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Mankasmenu-712532.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Mankasmenu-711032.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We got off to a good start with these little gougeres stuffed with Romaine and anchovies -- a tangy Caesar sandwich. And, of course, Champagne. \u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mankas1-709243.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mankas1-707666.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Leek soup\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mankas2-705684.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mankas2-702867.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The crab was delicious, roasted with smoky paprika. It was served with a bearnaise sauce (the menu said it was to be \"plated with a daze of Meyer lemons,\" but apparently there had been a mixup; no Meyers). \u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mankas3-799115.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mankas3-797775.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Goat's milk cheese puff. I love watercress.\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mankas4-746636.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mankas4-744504.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The meat course was lovely; in addition to the grilled lamb, we were served, family-style, the most smoky-delicious tender ribs.\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mankas5-725236.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mankas5-723612.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Finally, dessert. The mascarpone ice cream was so light, so creamy. \u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mankas6-732818.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mankas6-731008.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I have no photos of the restaurant -- though take a look at these pretty plates. (Chargers? Is that what they're called?)\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mankas7-728643.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mankas7-727329.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>It would be the ultimate decadence to actually stay at the lodge, perhaps in one of the water-side cabins. If they treat their lodge guests as well as they treat their restaurant guests, I think it would be worth it.\u003c/p>\n\u003cp>\u003cb>\u003ci>Manka's Inverness Lodge\u003c/i>\u003c/b>\u003cbr>30 Callender Way, Inverness\u003cbr>(415) 669-1034\u003cbr>Mon-Sat, 7-10pm; Sun, 4-10pm\u003cbr>Major credit cards accepted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>posted by Davina Baum\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/338/mankas-inverness-lodge",
"authors": [
"5083"
],
"categories": [
"bayareabites_752"
],
"tags": [
"bayareabites_1287"
],
"label": "bayareabites"
},
"bayareabites_337": {
"type": "posts",
"id": "bayareabites_337",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "337",
"score": null,
"sort": [
1149287340000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1149287340,
"format": "aside",
"disqusTitle": "Bienvenue au Printemps...Encore!",
"title": "Bienvenue au Printemps...Encore!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/salad1_300-728914.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/salad1_300-722453.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My friend James, a fellow Silicon Valley refugee who moved to Berlin to follow his artistic dream, was in town and the thermometer was actually creeping above 60 degrees so why not re-celebrate spring, or celebrate the 2nd nice day of the year along with my friend's visit than a little dinner party. I have yet to do anything \"little\" but am working on it. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/radish2-767089.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/radish2-764212.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>James and I met 12 years ago when we were both sent to Kuala Lumpur, Malaysia by our Huge Software Company to work on a conference there. When one is on the other side of the world, working grueling hours, and trying to accomplish things with people who will tell you they will do something even if they have no intention of doing it, you develop special bonds that are near unbreakable. Such was our serendipitous meeting. It was also the same trip where I met my ex-fiance, a South African cricket player, which wasn't so serendipitous (note the \"ex\") however that's another story that requires copious amounts of martinis, but I digress... \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/table1-728944.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/table1-725864.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So James was in town and off to the market I went. It was a beautiful spring day with a bright blue sky and I wanted everything to be bright. Bright colors, bright food, bright table. So a bright spring salad and a very bright pink risotto courtesy of a roasted beet followed by a bright, tangy blood orange-lemon curd. Mission accomplished. Bon appetit!\u003c/p>\n\u003cp>\u003cstrong>Bienvenue au Printemps...Encore!\u003cbr>Chez Laura\u003c/strong>\u003c/p>\n\u003cp>Champagne Aperitif, Bellinis et Kir Royals\u003cbr>-Veuve Cliquot Brut\u003c/p>\n\u003cp>Salade des Fenouils, Oranges Sanguine, Radis et Oignon Rouge avec Vinaigrette de Framboise\u003cbr>-Vielles Vignes 2004 Chablis\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/salad3_300-790845.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/salad3_300-787716.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Bar de Ligne en Papillote sur Risotto Champagne de Betterave\u003cbr>-Bourgogne Hautes-Cotes de Nuits 2004\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fish8-769605.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fish8-766916.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Tarte au Orange-Sanguine et Citron De-construire\u003cbr>Mignardises des chocolates et petits tartes de Patisserie Pinaud\u003cbr>-Cafe, The et Liqueur\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dessert5_300-765680.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dessert5_300-762543.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe for Poisson en Papillote\u003c/strong>\u003c/p>\n\u003cp>this fish recipe (fish in paper) is the easiest recipe you'll ever find. take a piece of fish and lay it on a long piece of foil. rub a little olive oil on both sides, a little sea salt, some fresh ground pepper and sprinkle a few herbs such as tarragon, thyme or dill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fish3-1-718770.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fish3-1-715019.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>cover the fish with a layer of thinly sliced lemons\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fish5-705294.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fish5-702309.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>add about a quarter-cup of white wine (or champagne) and a handful of cherry tomatoes. pull up the ends of the foil and seal like a pouch so that the fish steams in the liquid. cook for about 20 minutes in a 400 degree oven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fish4-711785.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fish4-708508.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>i usually serve this over a bed of risotto so scoop some risotto in a low shallow bowl. unwrap the fish carefilly and gently place the fish on the risotto. spoon the tomatoes and juice over and around the fish. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fish7-793089.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fish7-790119.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>guaranteed happy campers!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/posse3-731576.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/posse3-723159.gif\" border=\"0\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "337 http://blogs.kqed.org/bayareabites/2006/06/02/bienvenue-au-printempsencore/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/02/bienvenue-au-printempsencore/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 477,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1149287340,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "My friend James, a fellow Silicon Valley refugee who moved to Berlin to follow his artistic dream, was in town and the thermometer was actually creeping above 60 degrees so why not re-celebrate spring, or celebrate the 2nd nice day of the year along with my friend's visit than a little dinner party. I have",
"title": "Bienvenue au Printemps...Encore! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bienvenue au Printemps...Encore!",
"datePublished": "2006-06-02T15:29:00-07:00",
"dateModified": "2006-06-02T15:29:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bienvenue-au-printempsencore",
"status": "publish",
"path": "/bayareabites/337/bienvenue-au-printempsencore",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/salad1_300-728914.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/salad1_300-722453.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My friend James, a fellow Silicon Valley refugee who moved to Berlin to follow his artistic dream, was in town and the thermometer was actually creeping above 60 degrees so why not re-celebrate spring, or celebrate the 2nd nice day of the year along with my friend's visit than a little dinner party. I have yet to do anything \"little\" but am working on it. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/radish2-767089.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/radish2-764212.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>James and I met 12 years ago when we were both sent to Kuala Lumpur, Malaysia by our Huge Software Company to work on a conference there. When one is on the other side of the world, working grueling hours, and trying to accomplish things with people who will tell you they will do something even if they have no intention of doing it, you develop special bonds that are near unbreakable. Such was our serendipitous meeting. It was also the same trip where I met my ex-fiance, a South African cricket player, which wasn't so serendipitous (note the \"ex\") however that's another story that requires copious amounts of martinis, but I digress... \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/table1-728944.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/table1-725864.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So James was in town and off to the market I went. It was a beautiful spring day with a bright blue sky and I wanted everything to be bright. Bright colors, bright food, bright table. So a bright spring salad and a very bright pink risotto courtesy of a roasted beet followed by a bright, tangy blood orange-lemon curd. Mission accomplished. Bon appetit!\u003c/p>\n\u003cp>\u003cstrong>Bienvenue au Printemps...Encore!\u003cbr>Chez Laura\u003c/strong>\u003c/p>\n\u003cp>Champagne Aperitif, Bellinis et Kir Royals\u003cbr>-Veuve Cliquot Brut\u003c/p>\n\u003cp>Salade des Fenouils, Oranges Sanguine, Radis et Oignon Rouge avec Vinaigrette de Framboise\u003cbr>-Vielles Vignes 2004 Chablis\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/salad3_300-790845.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/salad3_300-787716.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Bar de Ligne en Papillote sur Risotto Champagne de Betterave\u003cbr>-Bourgogne Hautes-Cotes de Nuits 2004\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fish8-769605.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fish8-766916.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Tarte au Orange-Sanguine et Citron De-construire\u003cbr>Mignardises des chocolates et petits tartes de Patisserie Pinaud\u003cbr>-Cafe, The et Liqueur\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dessert5_300-765680.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dessert5_300-762543.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe for Poisson en Papillote\u003c/strong>\u003c/p>\n\u003cp>this fish recipe (fish in paper) is the easiest recipe you'll ever find. take a piece of fish and lay it on a long piece of foil. rub a little olive oil on both sides, a little sea salt, some fresh ground pepper and sprinkle a few herbs such as tarragon, thyme or dill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fish3-1-718770.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fish3-1-715019.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>cover the fish with a layer of thinly sliced lemons\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fish5-705294.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fish5-702309.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>add about a quarter-cup of white wine (or champagne) and a handful of cherry tomatoes. pull up the ends of the foil and seal like a pouch so that the fish steams in the liquid. cook for about 20 minutes in a 400 degree oven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fish4-711785.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fish4-708508.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>i usually serve this over a bed of risotto so scoop some risotto in a low shallow bowl. unwrap the fish carefilly and gently place the fish on the risotto. spoon the tomatoes and juice over and around the fish. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fish7-793089.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fish7-790119.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>guaranteed happy campers!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/posse3-731576.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/posse3-723159.gif\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/337/bienvenue-au-printempsencore",
"authors": [
"5024"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_336": {
"type": "posts",
"id": "bayareabites_336",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "336",
"score": null,
"sort": [
1149262020000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1149262020,
"format": "aside",
"disqusTitle": "14 Ways to Eat a Pig",
"title": "14 Ways to Eat a Pig",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/manresa-753449.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/manresa-751345.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Yes. I know. I've been gone for a while. So what better way to return than with the recent 14-course Pig Dinner hosted by \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> last Tuesday evening. Actually it kicked off one of the most decadent food weeks of my life, which I may tell you about someday, but let's start with all things piggy.\u003c/p>\n\u003cp>Manresa's chef de cuisine, \u003ca href=\"http://www.flickr.com/photos/bayareabites/88684401/in/set-72057594050889330/\">Jeremy Fox\u003c/a>, has a way with the pig. Having staged with one of my culinary heroes, \u003ca href=\"http://observer.guardian.co.uk/foodmonthly/story/0,,1299918,00.html\">Fergus Henderson\u003c/a>, at his London restaurant \u003ca href=\"http://www.stjohnrestaurant.co.uk/history.cfm\">St. John\u003c/a>, Jeremy's interests and talents have blossomed into expertise. He makes me like parts I didn't think I would ever truly enjoy. And alongside Jeremy was Manresa pastry chef \u003ca href=\"http://www.flickr.com/photos/bayareabites/88713286/in/set-72057594050889330/\">Deanie Hickox\u003c/a>, who can make pastry submit to her every whim. Deanie is equally at home with a fresh peach souffle as she is with her stunning black olive madeleines. And she certainly delivered on this night (I was wondering how she would incorporate pig into the sweet courses. She did not disappoint).\u003c/p>\n\u003cp>Here's the menu. Read it and weep.\u003c/p>\n\u003cp>First course. 8:09 p.m.\u003cbr>Saucisson Sec. Three kinds of thinly sliced saucisson: fennel (hands-down my fave), black pepper, and red pepper. Served alongside crunchy French radishes with creamy butter and sea salt.\u003c/p>\n\u003cp>Second course. 8:18 p.m.\u003cbr>Bacon. House-cured bacon with soft potato, green garlic, creme fraiche, and a pile of shredded local cheddar. Served straight up in a martini glass with the crispiest fried potato skin you ever did munch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Third course. 8:31 p.m.\u003cbr>Tortino di ciccioli. A stuffed pig's ear served atop bacon brioche with fresh strawberry jam. That's right. Bacon brioche. \u003c/p>\n\u003cp>Fourth course. 8:46 p.m.\u003cbr>Tripe. Who wouldn't love tripe that's been chopped up and served in a fried hush puppy? Hmmm? Hmmm? oh, the best part: pork fat mayonnaise. \u003c/p>\n\u003cp>*Side note: We are not even a third of the way through the dinner. I realized we must be in Rome.\u003c/p>\n\u003cp>Fifth course. 9:02 p.m.\u003cbr>Lardo. Cured fat. Served with crunchy, vinegary celery, carrot, and fennel. Drizzled with honey. Refreshing.\u003c/p>\n\u003cp>Sixth course. 9:14 p.m.\u003cbr>Lomo. Thin-sliced, dry-cured pork loin draped over a wedge of many-layered crepe, shards of manchego, and a smattering of fresh peas. I could have eaten that all day.\u003c/p>\n\u003cp>Seventh course. 9:27 p.m.\u003cbr>Tongue. I've never eaten tongue before, can you believe it? Thin, thin, oh-so-paper-thin slices of the tongue. Perched on caprese salad of milk skin and tomato with a drizzle of aged balsamic. It melts in your mouth.\u003c/p>\n\u003cp>*Side note: Just reached the halfway point. I'm starting to slump in my chair. Must remember to sit up.\u003c/p>\n\u003cp>Eighth course. 9:38 p.m.\u003cbr>Trotters. Feet, people. Shredded feet meat. Tender little shards tucked into a glass jar, topped with a silky oh-so-illicit layer of foie gras and duck fat and served alongside roasted grape salad.\u003c/p>\n\u003cp>Ninth course. 9:54 p.m.\u003cbr>Jowl. Braised and cured guanciale, frenchified and served over sauerkraut. An ode to Alsace.\u003c/p>\n\u003cp>Tenth course. 10:14 p.m.\u003cbr>Belly. Oh how I love a brined and roasted belly. Meaty, creamy, fatty, salty. Nestled in hearty gumbo z'herbs. Hello New Orleans.\u003c/p>\n\u003cp>*Side note: I'm starting to not remember the details. I know it's delicious. It's incredible. What? Sure I'll have another glass of wine.\u003c/p>\n\u003cp>Eleventh course. 10:27 p.m.\u003cbr>Boudin noir. You either love it or you hate it. Or you just can't get past the fact that it is bloody rice encased in an intestine. Get over yourself, if you eat pork, eat it all and don't let anything go to waste. I'm a big fan. Bring it on.\u003c/p>\n\u003cp>Twelfth course. 10:45 p.m.\u003cbr>Leg. Jeremy's ode to his Southern heritage. Slow smoked with coca-cola BBQ sauce and smoked salt. Served with a swig of the hot-damned best sweet tea I ever did see. Or drink.\u003c/p>\n\u003cp>Thirteenth course. 11:00 p.m.\u003cbr>Pancetta. Surprise! This is the first dessert course. A thin crisp disk of pancetta capped off a quivering, creamy brown butter panna cotta. Swoon.\u003c/p>\n\u003cp>Last course. whew. 11:14 p.m.\u003cbr>Bacon butter. Okay, well, the menu actually read \"Medjool date muffin\" but since all the other courses listed piggy parts I couldn't help myself. Best damn muffin I ever ate with the best damn butter slathered on it.\u003c/p>\n\u003cp>*Side note: I feel woozy. I need to lie down. Is it the wine or the pig? I will never eat again. Well, until the next night when I'm bound for A16...\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/food/?p=48\">Manresa Restaurant\u003c/a>\u003cbr>320 Village Lane (just off North Santa Cruz Avenue) \u003cbr>Los Gatos, CA 95030\u003cbr>408.354.4330\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>**A final note of confession: Yes. I know Deanie and Jeremy, they are friends of mine. However, before you give me a lashing, I have not until this very special dinner which was attended by numerous local culinary luminaries, written about Manresa. And one other thing. I realize I have no pictures. There is no excuse. So slap me.\u003c/p>\n\n",
"disqusIdentifier": "336 http://blogs.kqed.org/bayareabites/2006/06/02/14-ways-to-eat-a-pig/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/02/14-ways-to-eat-a-pig/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 864,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1149262020,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Yes. I know. I've been gone for a while. So what better way to return than with the recent 14-course Pig Dinner hosted by Manresa last Tuesday evening. Actually it kicked off one of the most decadent food weeks of my life, which I may tell you about someday, but let's start with all things",
"title": "14 Ways to Eat a Pig | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "14 Ways to Eat a Pig",
"datePublished": "2006-06-02T08:27:00-07:00",
"dateModified": "2006-06-02T08:27:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "14-ways-to-eat-a-pig",
"status": "publish",
"path": "/bayareabites/336/14-ways-to-eat-a-pig",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/manresa-753449.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/manresa-751345.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Yes. I know. I've been gone for a while. So what better way to return than with the recent 14-course Pig Dinner hosted by \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> last Tuesday evening. Actually it kicked off one of the most decadent food weeks of my life, which I may tell you about someday, but let's start with all things piggy.\u003c/p>\n\u003cp>Manresa's chef de cuisine, \u003ca href=\"http://www.flickr.com/photos/bayareabites/88684401/in/set-72057594050889330/\">Jeremy Fox\u003c/a>, has a way with the pig. Having staged with one of my culinary heroes, \u003ca href=\"http://observer.guardian.co.uk/foodmonthly/story/0,,1299918,00.html\">Fergus Henderson\u003c/a>, at his London restaurant \u003ca href=\"http://www.stjohnrestaurant.co.uk/history.cfm\">St. John\u003c/a>, Jeremy's interests and talents have blossomed into expertise. He makes me like parts I didn't think I would ever truly enjoy. And alongside Jeremy was Manresa pastry chef \u003ca href=\"http://www.flickr.com/photos/bayareabites/88713286/in/set-72057594050889330/\">Deanie Hickox\u003c/a>, who can make pastry submit to her every whim. Deanie is equally at home with a fresh peach souffle as she is with her stunning black olive madeleines. And she certainly delivered on this night (I was wondering how she would incorporate pig into the sweet courses. She did not disappoint).\u003c/p>\n\u003cp>Here's the menu. Read it and weep.\u003c/p>\n\u003cp>First course. 8:09 p.m.\u003cbr>Saucisson Sec. Three kinds of thinly sliced saucisson: fennel (hands-down my fave), black pepper, and red pepper. Served alongside crunchy French radishes with creamy butter and sea salt.\u003c/p>\n\u003cp>Second course. 8:18 p.m.\u003cbr>Bacon. House-cured bacon with soft potato, green garlic, creme fraiche, and a pile of shredded local cheddar. Served straight up in a martini glass with the crispiest fried potato skin you ever did munch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Third course. 8:31 p.m.\u003cbr>Tortino di ciccioli. A stuffed pig's ear served atop bacon brioche with fresh strawberry jam. That's right. Bacon brioche. \u003c/p>\n\u003cp>Fourth course. 8:46 p.m.\u003cbr>Tripe. Who wouldn't love tripe that's been chopped up and served in a fried hush puppy? Hmmm? Hmmm? oh, the best part: pork fat mayonnaise. \u003c/p>\n\u003cp>*Side note: We are not even a third of the way through the dinner. I realized we must be in Rome.\u003c/p>\n\u003cp>Fifth course. 9:02 p.m.\u003cbr>Lardo. Cured fat. Served with crunchy, vinegary celery, carrot, and fennel. Drizzled with honey. Refreshing.\u003c/p>\n\u003cp>Sixth course. 9:14 p.m.\u003cbr>Lomo. Thin-sliced, dry-cured pork loin draped over a wedge of many-layered crepe, shards of manchego, and a smattering of fresh peas. I could have eaten that all day.\u003c/p>\n\u003cp>Seventh course. 9:27 p.m.\u003cbr>Tongue. I've never eaten tongue before, can you believe it? Thin, thin, oh-so-paper-thin slices of the tongue. Perched on caprese salad of milk skin and tomato with a drizzle of aged balsamic. It melts in your mouth.\u003c/p>\n\u003cp>*Side note: Just reached the halfway point. I'm starting to slump in my chair. Must remember to sit up.\u003c/p>\n\u003cp>Eighth course. 9:38 p.m.\u003cbr>Trotters. Feet, people. Shredded feet meat. Tender little shards tucked into a glass jar, topped with a silky oh-so-illicit layer of foie gras and duck fat and served alongside roasted grape salad.\u003c/p>\n\u003cp>Ninth course. 9:54 p.m.\u003cbr>Jowl. Braised and cured guanciale, frenchified and served over sauerkraut. An ode to Alsace.\u003c/p>\n\u003cp>Tenth course. 10:14 p.m.\u003cbr>Belly. Oh how I love a brined and roasted belly. Meaty, creamy, fatty, salty. Nestled in hearty gumbo z'herbs. Hello New Orleans.\u003c/p>\n\u003cp>*Side note: I'm starting to not remember the details. I know it's delicious. It's incredible. What? Sure I'll have another glass of wine.\u003c/p>\n\u003cp>Eleventh course. 10:27 p.m.\u003cbr>Boudin noir. You either love it or you hate it. Or you just can't get past the fact that it is bloody rice encased in an intestine. Get over yourself, if you eat pork, eat it all and don't let anything go to waste. I'm a big fan. Bring it on.\u003c/p>\n\u003cp>Twelfth course. 10:45 p.m.\u003cbr>Leg. Jeremy's ode to his Southern heritage. Slow smoked with coca-cola BBQ sauce and smoked salt. Served with a swig of the hot-damned best sweet tea I ever did see. Or drink.\u003c/p>\n\u003cp>Thirteenth course. 11:00 p.m.\u003cbr>Pancetta. Surprise! This is the first dessert course. A thin crisp disk of pancetta capped off a quivering, creamy brown butter panna cotta. Swoon.\u003c/p>\n\u003cp>Last course. whew. 11:14 p.m.\u003cbr>Bacon butter. Okay, well, the menu actually read \"Medjool date muffin\" but since all the other courses listed piggy parts I couldn't help myself. Best damn muffin I ever ate with the best damn butter slathered on it.\u003c/p>\n\u003cp>*Side note: I feel woozy. I need to lie down. Is it the wine or the pig? I will never eat again. Well, until the next night when I'm bound for A16...\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/food/?p=48\">Manresa Restaurant\u003c/a>\u003cbr>320 Village Lane (just off North Santa Cruz Avenue) \u003cbr>Los Gatos, CA 95030\u003cbr>408.354.4330\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>**A final note of confession: Yes. I know Deanie and Jeremy, they are friends of mine. However, before you give me a lashing, I have not until this very special dinner which was attended by numerous local culinary luminaries, written about Manresa. And one other thing. I realize I have no pictures. There is no excuse. So slap me.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/336/14-ways-to-eat-a-pig",
"authors": [
"5015"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_335": {
"type": "posts",
"id": "bayareabites_335",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "335",
"score": null,
"sort": [
1149145200000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1149145200,
"format": "aside",
"disqusTitle": "Getting Half Mooned at Rogue Chefs",
"title": "Getting Half Mooned at Rogue Chefs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/roguesign-789567.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/roguesign-788165.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>With the closing of Devil's Slide and the crawling bumper-to-bumper traffic on 92*, what could possibly drag me down to Half Moon Bay in the middle of the working week? Well, if not for my first look at the impossibly picturesque town with atmospheric mists slinking in, then for the food at \u003cb>\u003ca href=\"http://www.roguechefs.com/\">Rogue Chefs\u003c/a>\u003c/b>. And if not for the fabulous food at Rogue Chefs, then for the opportunity to hear Don The Rogue Chefs Wine Guy describe a glass of \u003cb>\u003ca href=\"http://www.burrellschool.com/\">Burrell School\u003c/a>\u003c/b> Chardonnay thusly: \"Take a California Chardonnay, see, and just PUMP some steroids into it!\" \u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/Snarf\">Syrah snarfs\u003c/a>\u003c/b> are not pretty. They're also sorta painful -- like a nasal wine enema.\u003c/p>\n\u003cp>Eating at Rogue Chefs is like eating at home. If your home comes equipped with a kick-ass chef. Like many Bay Area Chefs, Kevin Koebel is all about the \"farm to fork\" credo. Influenced by growing up on Canadian working farms, Kevin supports and respects local farms and he works hard to maintain a direct connection between it and his ever-changing Asian-European-American menu. That's all well and good and definitely admirable, but what I enjoyed most about this particular dinner was the interaction between Kevin and his patrons. Should we start calling it, \"from cook to customer\"? Maybe it will catch on. \u003c/p>\n\u003cp>It's ridiculously easy to find good food, fabulous food, even food that could romance the pants off you after the first bite in the Bay Area. What is harder to find is a total dining experience that matches said good food. I'm sure I'm not the only one to have a close-to-perfect meal compromised by bad service or cold and impersonal treatment. In these gastronomically competitive days, chefs and restauranteurs should be looking to satisfy both stomach and heart. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chefsttable-744281.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chefsttable-742817.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To kickstart my experience, my normally shy self chose to sit at the beautiful \"Chef's Table\" (a long bar constructed from a single stunning piece of \u003cb>\u003ca href=\"http://ipe-wood.com/faq.html\">environmentally-ecstatic\u003c/a>\u003c/b> Brazilian Ipê wood), where I watched Kevin lovingly massage a piece of black cod. He felt for bones and sliced out a divot of flesh to remove the majority of them. For me, sitting at the chef's table was like being back in culinary school -- I was watching, learning, and drooling. I even felt the urge to grab a knife and jump right in. But I controlled myself. \u003c/p>\n\u003cp>The Chef's Table is also the place to experience the intimate interplay between Kevin and his customers. Without any preamble he calls out to the cozy dining room behind me, \"So you say medium-rare, does that mean...?\" \"Close to walking,\" the customer nods. \"Great,\" Kevin responds and -- get this -- goes over to personally turn the guy's meat. It's like being at a friend's barbeque. \u003c/p>\n\u003cp>Rogue Chefs' homey comfort is even more apparent when I realized the other cooks and workers were calling him \"Kevin\" instead of that often power-tripping, scraping-and-bowing title of \"Chef!\" Hey, when Harold insisted all the former \u003cb>\u003ca href=\"http://www.bravotv.com/Top_Chef/\">Top Chefs\u003c/a>\u003c/b> call him \"Harold\" while helping him with his finale service, I knew he was destined to win. From time to time, other diners looked around at other people's plates and asked Kevin what they were having. Without missing a beat while tossing pasta and sauce, Kevin answered easily and happily. You feel warm, welcome, and completely part of the entire experience.\u003c/p>\n\u003cp>Not to get all Mr. Rogers on you, but when I walked away from Rogue Chefs, my heart and stomach were overflowing with good food and good feelings. Here's a taste of what I sampled that night.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tuna3-731500.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tuna3-730346.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Ubiquitous Seared Ahi Tuna Beautifully Reimagined: The ruby tuna is coated in tumeric, saffron, cinnamon, sugar, and salt and served with caramelized onions, caramelized grapefruit, and wasabi. The pairing of the spices with the thin slices of caramelized grapefruit is what really spanked my psyche in this dish. That's a good thing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/porkasparagus-766275.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/porkasparagus-764516.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Pounded pork loin wrapped in nori and prosciutto and curled around asparagus with a salad of jicama, arugula, orange, beet, and ginger. It's sushi for porkivores.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pasta-749562.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pasta-748256.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Penne with Fennel-Molasses Sausage: This is precisely the sort of dish I crave on cold winter nights (or cold San Francisco Summer nights) and it didn't disappoint.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggplant-732212.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggplant-730230.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Broiled eggplant stuffed with Harley Farms chèvre and served with Meyer lemon chard. Leaving the skin on helped maintain the structural integrity of the eggplant and the added texture was delectable.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cherrieschardsm-780779.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cherrieschardsm-778682.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Warm Cherries and Chard: Local Berta chard, sundried Rainier cherries, are robed in mascarpone. When I eat chard, it always falls into the \"It's good for me, so I have to choke it down\" family. I put it in soup to improve texture and remove bitterness. This chard didn't need that. Kevin's chardy secret? Cooked directly after being yanked out of the dirt.\u003c/p>\n\u003cp>\u003ci>This meal was comped.\u003c/i>\u003c/p>\n\u003cp>\u003ci>Rogue Chefs Restaurant\u003cbr>730 Main Street\u003cbr>Half Moon Bay, CA 94019\u003c/i>\u003c/p>\n\u003cp>Tel: 650.712.2000\u003c/p>\n\u003cp>Wednesday-Thursday: 5:30pm-9:00pm (dinner)\u003cbr>Friday-Saturday: 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>Saturday: 11:30am-2:00pm (lunch)\u003cbr>Sunday: 11:00am-2:30pm (brunch)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*\u003ci>Honestly? The traffic isn't really that bad and, let's face it, if you have to sit in traffic wouldn't you rather be surrounded by cool, green forest-y splendor than be on ugly 101? Me too.\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "335 http://blogs.kqed.org/bayareabites/2006/06/01/getting-half-mooned-at-rogue-chefs/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/01/getting-half-mooned-at-rogue-chefs/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 907,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1149145200,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With the closing of Devil's Slide and the crawling bumper-to-bumper traffic on 92*, what could possibly drag me down to Half Moon Bay in the middle of the working week? Well, if not for my first look at the impossibly picturesque town with atmospheric mists slinking in, then for the food at Rogue Chefs. And",
"title": "Getting Half Mooned at Rogue Chefs | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Getting Half Mooned at Rogue Chefs",
"datePublished": "2006-06-01T00:00:00-07:00",
"dateModified": "2006-06-01T00:00:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "getting-half-mooned-at-rogue-chefs",
"status": "publish",
"path": "/bayareabites/335/getting-half-mooned-at-rogue-chefs",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/roguesign-789567.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/roguesign-788165.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>With the closing of Devil's Slide and the crawling bumper-to-bumper traffic on 92*, what could possibly drag me down to Half Moon Bay in the middle of the working week? Well, if not for my first look at the impossibly picturesque town with atmospheric mists slinking in, then for the food at \u003cb>\u003ca href=\"http://www.roguechefs.com/\">Rogue Chefs\u003c/a>\u003c/b>. And if not for the fabulous food at Rogue Chefs, then for the opportunity to hear Don The Rogue Chefs Wine Guy describe a glass of \u003cb>\u003ca href=\"http://www.burrellschool.com/\">Burrell School\u003c/a>\u003c/b> Chardonnay thusly: \"Take a California Chardonnay, see, and just PUMP some steroids into it!\" \u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/Snarf\">Syrah snarfs\u003c/a>\u003c/b> are not pretty. They're also sorta painful -- like a nasal wine enema.\u003c/p>\n\u003cp>Eating at Rogue Chefs is like eating at home. If your home comes equipped with a kick-ass chef. Like many Bay Area Chefs, Kevin Koebel is all about the \"farm to fork\" credo. Influenced by growing up on Canadian working farms, Kevin supports and respects local farms and he works hard to maintain a direct connection between it and his ever-changing Asian-European-American menu. That's all well and good and definitely admirable, but what I enjoyed most about this particular dinner was the interaction between Kevin and his patrons. Should we start calling it, \"from cook to customer\"? Maybe it will catch on. \u003c/p>\n\u003cp>It's ridiculously easy to find good food, fabulous food, even food that could romance the pants off you after the first bite in the Bay Area. What is harder to find is a total dining experience that matches said good food. I'm sure I'm not the only one to have a close-to-perfect meal compromised by bad service or cold and impersonal treatment. In these gastronomically competitive days, chefs and restauranteurs should be looking to satisfy both stomach and heart. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chefsttable-744281.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chefsttable-742817.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To kickstart my experience, my normally shy self chose to sit at the beautiful \"Chef's Table\" (a long bar constructed from a single stunning piece of \u003cb>\u003ca href=\"http://ipe-wood.com/faq.html\">environmentally-ecstatic\u003c/a>\u003c/b> Brazilian Ipê wood), where I watched Kevin lovingly massage a piece of black cod. He felt for bones and sliced out a divot of flesh to remove the majority of them. For me, sitting at the chef's table was like being back in culinary school -- I was watching, learning, and drooling. I even felt the urge to grab a knife and jump right in. But I controlled myself. \u003c/p>\n\u003cp>The Chef's Table is also the place to experience the intimate interplay between Kevin and his customers. Without any preamble he calls out to the cozy dining room behind me, \"So you say medium-rare, does that mean...?\" \"Close to walking,\" the customer nods. \"Great,\" Kevin responds and -- get this -- goes over to personally turn the guy's meat. It's like being at a friend's barbeque. \u003c/p>\n\u003cp>Rogue Chefs' homey comfort is even more apparent when I realized the other cooks and workers were calling him \"Kevin\" instead of that often power-tripping, scraping-and-bowing title of \"Chef!\" Hey, when Harold insisted all the former \u003cb>\u003ca href=\"http://www.bravotv.com/Top_Chef/\">Top Chefs\u003c/a>\u003c/b> call him \"Harold\" while helping him with his finale service, I knew he was destined to win. From time to time, other diners looked around at other people's plates and asked Kevin what they were having. Without missing a beat while tossing pasta and sauce, Kevin answered easily and happily. You feel warm, welcome, and completely part of the entire experience.\u003c/p>\n\u003cp>Not to get all Mr. Rogers on you, but when I walked away from Rogue Chefs, my heart and stomach were overflowing with good food and good feelings. Here's a taste of what I sampled that night.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tuna3-731500.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tuna3-730346.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Ubiquitous Seared Ahi Tuna Beautifully Reimagined: The ruby tuna is coated in tumeric, saffron, cinnamon, sugar, and salt and served with caramelized onions, caramelized grapefruit, and wasabi. The pairing of the spices with the thin slices of caramelized grapefruit is what really spanked my psyche in this dish. That's a good thing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/porkasparagus-766275.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/porkasparagus-764516.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Pounded pork loin wrapped in nori and prosciutto and curled around asparagus with a salad of jicama, arugula, orange, beet, and ginger. It's sushi for porkivores.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pasta-749562.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pasta-748256.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Penne with Fennel-Molasses Sausage: This is precisely the sort of dish I crave on cold winter nights (or cold San Francisco Summer nights) and it didn't disappoint.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggplant-732212.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggplant-730230.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Broiled eggplant stuffed with Harley Farms chèvre and served with Meyer lemon chard. Leaving the skin on helped maintain the structural integrity of the eggplant and the added texture was delectable.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cherrieschardsm-780779.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cherrieschardsm-778682.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Warm Cherries and Chard: Local Berta chard, sundried Rainier cherries, are robed in mascarpone. When I eat chard, it always falls into the \"It's good for me, so I have to choke it down\" family. I put it in soup to improve texture and remove bitterness. This chard didn't need that. Kevin's chardy secret? Cooked directly after being yanked out of the dirt.\u003c/p>\n\u003cp>\u003ci>This meal was comped.\u003c/i>\u003c/p>\n\u003cp>\u003ci>Rogue Chefs Restaurant\u003cbr>730 Main Street\u003cbr>Half Moon Bay, CA 94019\u003c/i>\u003c/p>\n\u003cp>Tel: 650.712.2000\u003c/p>\n\u003cp>Wednesday-Thursday: 5:30pm-9:00pm (dinner)\u003cbr>Friday-Saturday: 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>Saturday: 11:30am-2:00pm (lunch)\u003cbr>Sunday: 11:00am-2:30pm (brunch)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*\u003ci>Honestly? The traffic isn't really that bad and, let's face it, if you have to sit in traffic wouldn't you rather be surrounded by cool, green forest-y splendor than be on ugly 101? Me too.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/335/getting-half-mooned-at-rogue-chefs",
"authors": [
"5010"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_334": {
"type": "posts",
"id": "bayareabites_334",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "334",
"score": null,
"sort": [
1148799600000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1148799600,
"format": "aside",
"disqusTitle": "The Brentwood Agricultural Land Trust's 2nd Annual Dinner",
"title": "The Brentwood Agricultural Land Trust's 2nd Annual Dinner",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-05-712503.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-05-710196.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On Saturday May 20th a very small gaggle of volunteers, myself included, pulled off the 2nd annual \u003ca href=\"http://www.brentwoodaglandtrust.org/index.cfm\">BALT\u003c/a> dinner. Almost 300 lucky people ate a five-course dinner amid vineyards with a spectacular view of Mount Diablo to show their support of the \u003ca href=\"http://www.brentwoodaglandtrust.org/\">Brentwood Agricultural Land Trust\u003c/a>.\u003c/p>\n\u003cp>Last year whilst shopping at The Ferry Plaza Farmer's Market, Kristie Knoll, an infectiously energetic farmer, asked me if I wanted to make dessert for the \u003ca href=\"http://www.brentwoodaglandtrust.org/press.cfm\">first BALT dinner\u003c/a>. Donated produce from the various farmers of Brentwood? How could I say no? After learning \u003ca href=\"http://www.knollorganics.com/intro.htm\">Knoll Farms\u003c/a> amazing \u003ca href=\"http://www.knollorganics.com/jun.htm\">verbena\u003c/a> would be available for use I knew immediately I would be making, by hook or by crook: subtle aromatic verbena ice cream.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/BALT-01-749377.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/BALT-01-744828.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/a_few_months_ag.html\">When I arrived at the \"kitchen site\" last year\u003c/a>: a corrugated tin-roofed dirt-floored driveway with no walls, electricity or running water, I looked around at the many chefs prepping on haphazardly arranged 6 foot tables and said to Kristie, \"Hey, who's expediting and where will the plates be leaving from?\" She replied, \"What's an expeditor?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Oh [Expletive deleted]!\" I thought. And then I took charge. Within a few hours I had re-arranged the \"kitchen\" checked in with the 20+ chefs, recruited one of Kristie's Saturday workers, Chris Hatfield as my co-captain, and by 6 PM we had a physical chart of the diner's tables and a plan. My \"waiters\" were a gangly group of barely teenaged \u003ca href=\"http://www.ffa.org/about_ffa/html/ffa_mission.html\">FFA\u003c/a>'ers and a sprinkling of restaurant servers. We had five courses with no fewer than four chefs represented per course! It was by no means an easy task, but it was quite satisfying to realize later what I had pulled off.\u003c/p>\n\u003cp>Kristie, Chris and I all agreed we wanted this year's dinner to go more smoothly, be more organized. We met months ago to do a walk-through at the new site, \u003ca href=\"http://www.canawine.com/html/history.html\">Tamayo Family Winery\u003c/a>, and had a meeting with the entire dinner subcommittee. I created the position \"chef liaison\" and filled it. Chris, a corporate organizer by profession, highlighted the site blueprints, set them to scale, creating efficient pathways for staff. She produced beautiful timeline and volunteer job spreadsheets. Hundreds upon hundreds of emails later we served a diverse exquisite five-course menu I helped to balance and arrange. Various Bay Area chefs created inspired dishes highlighting produce generously donated by Brentwood's finest hardworking farmers and ranchers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-04-784968.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-04-783030.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>HORS D'OEUVRES\u003cbr>Guy Frenette and Paul Canales Oliveto\u003cbr>A Sampling of House Cured Salumi\u003cbr>Tina Steele & Lynn Kutsal Nature's Bounty\u003cbr>~ Asparagus and Potato Frittata \u003cbr>~ Sweet & Spicy Walnuts\u003cbr>Ethan Mantle Camponere Fine Catering and\u003cbr>Tim Hammack Bohemian Elegance Catering\u003cbr>Chevre and Chiogga Beet Napoleons\u003cbr>Alison Negrin John Muir Health\u003cbr>Brentwood Fresh Vegetable Crudité with Green Garlic Dip\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-06-742730.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-06-737938.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>APPETIZERS\u003cbr>Sean Baker, Jacob Evenich and Renee Rohrig Google\u003cbr>~ Blue Corn Molotes with Morels, English Peas and Fava Shoots\u003cbr>~ Stinging Nettle Kona Kimpache Nigiri with Nettle Sushi rice,\u003cbr>and green Almond Seaweed Salad\u003cbr>~ Szechuan Pepper Crusted Wagu Beef with Cilantro Curry Potato Flatbread\u003cbr>and Bing Cherry Shiso Compote\u003cbr>Jamie Lauren Prana\u003cbr>Indian Spiced Mini Lamb Burgers with Green Garlic Yogurt and Onion Chutney\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-07-788478.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-07-778831.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-08-727495.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-08-717637.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>SALAD\u003c/strong>\u003cbr>Eric Tucker Millennium\u003cbr>Wilted Fava and Bitter Greens with Gigante beans, Braised Cardoon, and Smoked Tofu\u003cbr>John Townsend Orinda Country Club\u003cbr>Knoll Farms Petite Mixed Greens Salad with Pickled Carrots, Green Garlic,\u003cbr>Grilled Asparagus, Goat Cheese and Knightsen Honey Vinaigrette\u003cbr>Niklas Terczak RNM\u003cbr>Warm Crispy Fava beans Over Green Garlic and Fromage\u003cbr>Blanc Crostini with Fava Leaves and Arugula\u003cbr>Michael Dotson Evvia\u003cbr>Anderson Ranch Lamb Terrine with a Spring Herb Salad and Carrot-Dijon Dressing\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-09-758271.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-09-756236.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-10-759200.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-10-756088.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>MAIN COURSE\u003cbr>Kelly Degala Va de Vi\u003cbr>Braised Pork Belly with Vincotto Olive Oil Roasted Asparagus\u003cbr>Michael Baker Piatti Danville\u003cbr>Spring Vegetables and Caciovallo Cheese Stuffed Ennes Ranch Meatloaf\u003cbr>with Natural Pan Juices\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/BALT-02-789372.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/BALT-02-787002.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-03-766766.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-03-754763.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>DESSERT\u003cbr>Shuna Fish Lydon Eggbeater\u003cbr>Knoll Farms Verbena Cream Puffs with Aromatic Herbs and Knightsen Honey\u003cbr>Shuna Fish Lydon in Conjunction with Evvia\u003cbr>Rosemary Almond Financiere with Frog Hollow Apricot Preserves\u003cbr>and Black Pepper Infused Balsamic Syrup\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-11-716803.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-11-715491.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "334 http://blogs.kqed.org/bayareabites/2006/05/28/the-brentwood-agricultural-land-trusts-2nd-annual-dinner/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/05/28/the-brentwood-agricultural-land-trusts-2nd-annual-dinner/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 644,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1148799600,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "On Saturday May 20th a very small gaggle of volunteers, myself included, pulled off the 2nd annual BALT dinner. Almost 300 lucky people ate a five-course dinner amid vineyards with a spectacular view of Mount Diablo to show their support of the Brentwood Agricultural Land Trust. Last year whilst shopping at The Ferry Plaza Farmer's",
"title": "The Brentwood Agricultural Land Trust's 2nd Annual Dinner | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Brentwood Agricultural Land Trust's 2nd Annual Dinner",
"datePublished": "2006-05-28T00:00:00-07:00",
"dateModified": "2006-05-28T00:00:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-brentwood-agricultural-land-trusts-2nd-annual-dinner",
"status": "publish",
"path": "/bayareabites/334/the-brentwood-agricultural-land-trusts-2nd-annual-dinner",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-05-712503.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-05-710196.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On Saturday May 20th a very small gaggle of volunteers, myself included, pulled off the 2nd annual \u003ca href=\"http://www.brentwoodaglandtrust.org/index.cfm\">BALT\u003c/a> dinner. Almost 300 lucky people ate a five-course dinner amid vineyards with a spectacular view of Mount Diablo to show their support of the \u003ca href=\"http://www.brentwoodaglandtrust.org/\">Brentwood Agricultural Land Trust\u003c/a>.\u003c/p>\n\u003cp>Last year whilst shopping at The Ferry Plaza Farmer's Market, Kristie Knoll, an infectiously energetic farmer, asked me if I wanted to make dessert for the \u003ca href=\"http://www.brentwoodaglandtrust.org/press.cfm\">first BALT dinner\u003c/a>. Donated produce from the various farmers of Brentwood? How could I say no? After learning \u003ca href=\"http://www.knollorganics.com/intro.htm\">Knoll Farms\u003c/a> amazing \u003ca href=\"http://www.knollorganics.com/jun.htm\">verbena\u003c/a> would be available for use I knew immediately I would be making, by hook or by crook: subtle aromatic verbena ice cream.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/BALT-01-749377.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/BALT-01-744828.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/a_few_months_ag.html\">When I arrived at the \"kitchen site\" last year\u003c/a>: a corrugated tin-roofed dirt-floored driveway with no walls, electricity or running water, I looked around at the many chefs prepping on haphazardly arranged 6 foot tables and said to Kristie, \"Hey, who's expediting and where will the plates be leaving from?\" She replied, \"What's an expeditor?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Oh [Expletive deleted]!\" I thought. And then I took charge. Within a few hours I had re-arranged the \"kitchen\" checked in with the 20+ chefs, recruited one of Kristie's Saturday workers, Chris Hatfield as my co-captain, and by 6 PM we had a physical chart of the diner's tables and a plan. My \"waiters\" were a gangly group of barely teenaged \u003ca href=\"http://www.ffa.org/about_ffa/html/ffa_mission.html\">FFA\u003c/a>'ers and a sprinkling of restaurant servers. We had five courses with no fewer than four chefs represented per course! It was by no means an easy task, but it was quite satisfying to realize later what I had pulled off.\u003c/p>\n\u003cp>Kristie, Chris and I all agreed we wanted this year's dinner to go more smoothly, be more organized. We met months ago to do a walk-through at the new site, \u003ca href=\"http://www.canawine.com/html/history.html\">Tamayo Family Winery\u003c/a>, and had a meeting with the entire dinner subcommittee. I created the position \"chef liaison\" and filled it. Chris, a corporate organizer by profession, highlighted the site blueprints, set them to scale, creating efficient pathways for staff. She produced beautiful timeline and volunteer job spreadsheets. Hundreds upon hundreds of emails later we served a diverse exquisite five-course menu I helped to balance and arrange. Various Bay Area chefs created inspired dishes highlighting produce generously donated by Brentwood's finest hardworking farmers and ranchers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-04-784968.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-04-783030.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>HORS D'OEUVRES\u003cbr>Guy Frenette and Paul Canales Oliveto\u003cbr>A Sampling of House Cured Salumi\u003cbr>Tina Steele & Lynn Kutsal Nature's Bounty\u003cbr>~ Asparagus and Potato Frittata \u003cbr>~ Sweet & Spicy Walnuts\u003cbr>Ethan Mantle Camponere Fine Catering and\u003cbr>Tim Hammack Bohemian Elegance Catering\u003cbr>Chevre and Chiogga Beet Napoleons\u003cbr>Alison Negrin John Muir Health\u003cbr>Brentwood Fresh Vegetable Crudité with Green Garlic Dip\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-06-742730.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-06-737938.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>APPETIZERS\u003cbr>Sean Baker, Jacob Evenich and Renee Rohrig Google\u003cbr>~ Blue Corn Molotes with Morels, English Peas and Fava Shoots\u003cbr>~ Stinging Nettle Kona Kimpache Nigiri with Nettle Sushi rice,\u003cbr>and green Almond Seaweed Salad\u003cbr>~ Szechuan Pepper Crusted Wagu Beef with Cilantro Curry Potato Flatbread\u003cbr>and Bing Cherry Shiso Compote\u003cbr>Jamie Lauren Prana\u003cbr>Indian Spiced Mini Lamb Burgers with Green Garlic Yogurt and Onion Chutney\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-07-788478.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-07-778831.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-08-727495.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-08-717637.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>SALAD\u003c/strong>\u003cbr>Eric Tucker Millennium\u003cbr>Wilted Fava and Bitter Greens with Gigante beans, Braised Cardoon, and Smoked Tofu\u003cbr>John Townsend Orinda Country Club\u003cbr>Knoll Farms Petite Mixed Greens Salad with Pickled Carrots, Green Garlic,\u003cbr>Grilled Asparagus, Goat Cheese and Knightsen Honey Vinaigrette\u003cbr>Niklas Terczak RNM\u003cbr>Warm Crispy Fava beans Over Green Garlic and Fromage\u003cbr>Blanc Crostini with Fava Leaves and Arugula\u003cbr>Michael Dotson Evvia\u003cbr>Anderson Ranch Lamb Terrine with a Spring Herb Salad and Carrot-Dijon Dressing\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-09-758271.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-09-756236.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-10-759200.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-10-756088.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>MAIN COURSE\u003cbr>Kelly Degala Va de Vi\u003cbr>Braised Pork Belly with Vincotto Olive Oil Roasted Asparagus\u003cbr>Michael Baker Piatti Danville\u003cbr>Spring Vegetables and Caciovallo Cheese Stuffed Ennes Ranch Meatloaf\u003cbr>with Natural Pan Juices\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/BALT-02-789372.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/BALT-02-787002.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-03-766766.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-03-754763.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>DESSERT\u003cbr>Shuna Fish Lydon Eggbeater\u003cbr>Knoll Farms Verbena Cream Puffs with Aromatic Herbs and Knightsen Honey\u003cbr>Shuna Fish Lydon in Conjunction with Evvia\u003cbr>Rosemary Almond Financiere with Frog Hollow Apricot Preserves\u003cbr>and Black Pepper Infused Balsamic Syrup\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balt-11-716803.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balt-11-715491.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/334/the-brentwood-agricultural-land-trusts-2nd-annual-dinner",
"authors": [
"5021"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_333": {
"type": "posts",
"id": "bayareabites_333",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "333",
"score": null,
"sort": [
1148734800000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1148734800,
"format": "aside",
"disqusTitle": "Cooking the Code, DaVinci Style",
"title": "Cooking the Code, DaVinci Style",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fruit_platter_300-787239.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fruit_platter_300-782168.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2006/05/chateau-cooking-davinci-style.jsp\">\u003cstrong>Continuing from last week's musing\u003c/strong>\u003c/a> being up close and personal on the set of The DaVinci Code movie, I'm sure you are wondering if or where the actual cooking took place... Well look no further...\u003c/p>\n\u003cp>The chateau kitchen is huge, really huge, not well equipped but huge, and should I actually own a home someday with a kitchen that I could design, I would love one this huge with a huge table like this right in the middle. Baskets under the table held all the dry goods so one basket had flour, sugar, baking power, etc. Another held pastas and bread and so one. One family that stayed there would come in during the late afternoon and have appetizers and champagne at one end and while I finished cooking dinner at the other end. I also gave a few cooking lessons around the table including making gougeres with two 10-year olds and cutting up whole fish with a plastic surgeon 🙂 In the center of the room hung a huge chandelier - something every respectable kitchen should not be without. It was dazzling in the afternoon when the sunlight would stream in, reflect off the thousands of crystal raindrops and splash tiny rainbow dashes about the walls.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_kitchen_300-790182.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_kitchen_300-785251.gif\" border=\"0\">\u003c/a>\u003cbr>the chateau's main kitchen (there are 3!)\u003c/p>\n\u003cp>The produce was surprisingly not as good nor plentiful nor varied as I can get in Paris. I never knew if the market would have zucchini or melons or tomatoes or herbs on any given day so dinner was really what inspired me that afternoon at the market. If you have ever shopped for 30 people day after day after day....sorry, back to the story. As I mentioned, I tried to buy the freshest, most delicious produce I could find at the markets, the freshest fish from Madame Charlotte, the freshest bread from the local boulanger hot out of the oven that morning, and the most succulent meat from Mr et Mme Saunier. The strawberries were magnificent last summer so I bought flats of them whenever possible making everything from strawberry soup to strawberry sauce to strawberry tartes. I have yet to taste a strawberry like those in the states, except perhaps the ones I grew in my backyard when I was little.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_citrus_300_wide-796275.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_citrus_300_wide-793020.gif\" border=\"0\">\u003c/a>\u003cbr>Copper bowl of apples, avocados, limes, lemons\u003c/p>\n\u003cp>In the middle of the table I always tried to keep a big copper bowl filled with vibrant lemons or limes, oranges or pineapples or melons or apples along side a vase of huge stalks of fresh rosemary or basil picked fresh from the garden. It was my refuge from the ensuing, permeating insanity. I'd bury my head in the herbs and inhale deeply hoping that when I lifted my head I'd be back in my beautiful Left Bank apartment waking up from what had been a very bad dream. Alas, it was not to be so I focused on the task at hand which was trying to get the kids' dinner out first and then the parents' dinner. Someday I'll tell you the Russian diamond mafia story complete with a Matrix-looking guy named Alexi and a sting set up.... but until then, enjoy these pictures of life cooking in the most famous (thanks to The DaVinci Code) chateau in France....\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_dining_room-773863.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_dining_room-770759.gif\" border=\"0\">\u003c/a>\u003cbr>the formal dining room\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fruit_platter-736148.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fruit_platter-732467.gif\" border=\"0\">\u003c/a>\u003cbr>breakfast fruit platter I put out each morning\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_leeks_300_wide-708971.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_leeks_300_wide-706025.gif\" border=\"0\">\u003c/a>\u003cbr>braised leeks with a tarragon vinaigrette sprinkled with brunoise of red peppers and chopped chives\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_tomato_mozzarella_300-787586.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_tomato_mozzarella_300-773358.gif\" border=\"0\">\u003c/a>\u003cbr>mozzarella, tomatoes and fresh basil from the garden\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_peppers-756258.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_peppers-750315.gif\" border=\"0\">\u003c/a>\u003cbr>roasted peppers stuffed with chevre, garlic and fresh herbs\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_mignon_300-712826.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_mignon_300-787807.gif\" border=\"0\">\u003c/a>\u003cbr>filet mignon ready for roasting\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_carralet-705810.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_carralet-702210.gif\" border=\"0\">\u003c/a>\u003cbr>a carralet about to get reconstructive surgery\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_fish-760634.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_fish-757814.gif\" border=\"0\">\u003c/a>\u003cbr>poached sea bass with cherry tomatoes on arugula and risotto\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_duck-799852.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_duck-795223.gif\" border=\"0\">\u003c/a>\u003cbr>duck breast with blueberry chutney\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_trifle_300_wide-756937.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_trifle_300_wide-753527.gif\" border=\"0\">\u003c/a>\u003cbr>Berry trifle with creme chantilly\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_choc_straw_300-716107.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_choc_straw_300-705273.gif\" border=\"0\">\u003c/a>\u003cbr>molten chocolate cake with strawberry sauce. \u003ca href=\"http://www.kqed.org/weblog/food/2005/07/gateau-de-chocolat-avec-puree-des.jsp\">\u003cstrong>click here for recipe\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_tarte-741631.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_tarte-735642.gif\" border=\"0\">\u003c/a>\u003cbr>fresh fruit tarte\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_lemon_curd_300-768207.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_lemon_curd_300-763935.gif\" border=\"0\">\u003c/a>\u003cbr>my uber-tart lemon curd tarte. \u003ca href=\"http://www.kqed.org/weblog/food/2005/07/deconstructed-lemon-tart.jsp\">\u003cstrong>click here for recipe\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_dog-799220.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_dog-796182.gif\" border=\"0\">\u003c/a>\u003cbr>My life is a dog... in the mornings, and more often than not afternoons, I would pop by this tabac/cafe and toss back a double espresso to get me through the day, while trying not to trip over the dog on the way out.\u003c/p>\n\u003cp>Here is one of my favorite salads I made last summer. I don't have a picture of it so my apologies. It's quick, easy and the guests loved it.\u003c/p>\n\u003cp>\u003cstrong>Asparagus draped in Salmon with Lemon-Dill Dressing \u003c/strong>\u003c/p>\n\u003cp>1 cup creme fraiche (you can sub sour cream or plain yogurt)\u003cbr>1/8 cup fresh squeezed orange juice\u003cbr>- zest of 2 lemons\u003cbr>1/8 cup dill, freshly chopped\u003cbr>1 splash Grand Marnier (optional but highly recommended)\u003cbr>1 pinch fine sea salt\u003c/p>\n\u003cp>1 pound steamed asparagus\u003cbr>4 handfulls baby arugula\u003cbr>1 small red onion (or 1/2 large onion), thinly sliced\u003cbr>8 slices smoked salmon, thinly sliced\u003c/p>\n\u003cp>1. combine creme fraiche, orange juice, lemon zest, dill, grand marnier and salt in a blender and mix well. You can also whisk it in a non-reactive bowl.\u003c/p>\n\u003cp>2. toss the arugula with 1/2 the dressing sparingly, adding a little bit of dressing at a time. Place on 4 plates.\u003c/p>\n\u003cp>3. arrange the asparagus on top of the arugula and sprinkle with the sliced onions.\u003c/p>\n\u003cp>4. arrange smoked salmon over asparagus and drizzle the sauce over salmon and asparagus.\u003c/p>\n\u003cp>5. garnish with a sprig of fresh dill.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon appetit!\u003c/p>\n\n",
"disqusIdentifier": "333 http://blogs.kqed.org/bayareabites/2006/05/27/cooking-the-code-davinci-style/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/05/27/cooking-the-code-davinci-style/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 891,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1148734800,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Continuing from last week's musing being up close and personal on the set of The DaVinci Code movie, I'm sure you are wondering if or where the actual cooking took place... Well look no further... The chateau kitchen is huge, really huge, not well equipped but huge, and should I actually own a home someday",
"title": "Cooking the Code, DaVinci Style | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cooking the Code, DaVinci Style",
"datePublished": "2006-05-27T06:00:00-07:00",
"dateModified": "2006-05-27T06:00:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cooking-the-code-davinci-style",
"status": "publish",
"path": "/bayareabites/333/cooking-the-code-davinci-style",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fruit_platter_300-787239.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fruit_platter_300-782168.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2006/05/chateau-cooking-davinci-style.jsp\">\u003cstrong>Continuing from last week's musing\u003c/strong>\u003c/a> being up close and personal on the set of The DaVinci Code movie, I'm sure you are wondering if or where the actual cooking took place... Well look no further...\u003c/p>\n\u003cp>The chateau kitchen is huge, really huge, not well equipped but huge, and should I actually own a home someday with a kitchen that I could design, I would love one this huge with a huge table like this right in the middle. Baskets under the table held all the dry goods so one basket had flour, sugar, baking power, etc. Another held pastas and bread and so one. One family that stayed there would come in during the late afternoon and have appetizers and champagne at one end and while I finished cooking dinner at the other end. I also gave a few cooking lessons around the table including making gougeres with two 10-year olds and cutting up whole fish with a plastic surgeon 🙂 In the center of the room hung a huge chandelier - something every respectable kitchen should not be without. It was dazzling in the afternoon when the sunlight would stream in, reflect off the thousands of crystal raindrops and splash tiny rainbow dashes about the walls.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_kitchen_300-790182.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_kitchen_300-785251.gif\" border=\"0\">\u003c/a>\u003cbr>the chateau's main kitchen (there are 3!)\u003c/p>\n\u003cp>The produce was surprisingly not as good nor plentiful nor varied as I can get in Paris. I never knew if the market would have zucchini or melons or tomatoes or herbs on any given day so dinner was really what inspired me that afternoon at the market. If you have ever shopped for 30 people day after day after day....sorry, back to the story. As I mentioned, I tried to buy the freshest, most delicious produce I could find at the markets, the freshest fish from Madame Charlotte, the freshest bread from the local boulanger hot out of the oven that morning, and the most succulent meat from Mr et Mme Saunier. The strawberries were magnificent last summer so I bought flats of them whenever possible making everything from strawberry soup to strawberry sauce to strawberry tartes. I have yet to taste a strawberry like those in the states, except perhaps the ones I grew in my backyard when I was little.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_citrus_300_wide-796275.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_citrus_300_wide-793020.gif\" border=\"0\">\u003c/a>\u003cbr>Copper bowl of apples, avocados, limes, lemons\u003c/p>\n\u003cp>In the middle of the table I always tried to keep a big copper bowl filled with vibrant lemons or limes, oranges or pineapples or melons or apples along side a vase of huge stalks of fresh rosemary or basil picked fresh from the garden. It was my refuge from the ensuing, permeating insanity. I'd bury my head in the herbs and inhale deeply hoping that when I lifted my head I'd be back in my beautiful Left Bank apartment waking up from what had been a very bad dream. Alas, it was not to be so I focused on the task at hand which was trying to get the kids' dinner out first and then the parents' dinner. Someday I'll tell you the Russian diamond mafia story complete with a Matrix-looking guy named Alexi and a sting set up.... but until then, enjoy these pictures of life cooking in the most famous (thanks to The DaVinci Code) chateau in France....\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_dining_room-773863.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_dining_room-770759.gif\" border=\"0\">\u003c/a>\u003cbr>the formal dining room\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fruit_platter-736148.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fruit_platter-732467.gif\" border=\"0\">\u003c/a>\u003cbr>breakfast fruit platter I put out each morning\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_leeks_300_wide-708971.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_leeks_300_wide-706025.gif\" border=\"0\">\u003c/a>\u003cbr>braised leeks with a tarragon vinaigrette sprinkled with brunoise of red peppers and chopped chives\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_tomato_mozzarella_300-787586.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_tomato_mozzarella_300-773358.gif\" border=\"0\">\u003c/a>\u003cbr>mozzarella, tomatoes and fresh basil from the garden\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_peppers-756258.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_peppers-750315.gif\" border=\"0\">\u003c/a>\u003cbr>roasted peppers stuffed with chevre, garlic and fresh herbs\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_mignon_300-712826.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_mignon_300-787807.gif\" border=\"0\">\u003c/a>\u003cbr>filet mignon ready for roasting\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_carralet-705810.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_carralet-702210.gif\" border=\"0\">\u003c/a>\u003cbr>a carralet about to get reconstructive surgery\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_fish-760634.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_fish-757814.gif\" border=\"0\">\u003c/a>\u003cbr>poached sea bass with cherry tomatoes on arugula and risotto\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_duck-799852.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_duck-795223.gif\" border=\"0\">\u003c/a>\u003cbr>duck breast with blueberry chutney\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_trifle_300_wide-756937.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_trifle_300_wide-753527.gif\" border=\"0\">\u003c/a>\u003cbr>Berry trifle with creme chantilly\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_choc_straw_300-716107.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_choc_straw_300-705273.gif\" border=\"0\">\u003c/a>\u003cbr>molten chocolate cake with strawberry sauce. \u003ca href=\"http://www.kqed.org/weblog/food/2005/07/gateau-de-chocolat-avec-puree-des.jsp\">\u003cstrong>click here for recipe\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_tarte-741631.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_food_tarte-735642.gif\" border=\"0\">\u003c/a>\u003cbr>fresh fruit tarte\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_lemon_curd_300-768207.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_lemon_curd_300-763935.gif\" border=\"0\">\u003c/a>\u003cbr>my uber-tart lemon curd tarte. \u003ca href=\"http://www.kqed.org/weblog/food/2005/07/deconstructed-lemon-tart.jsp\">\u003cstrong>click here for recipe\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_dog-799220.gif\">\u003cimg alt=\"da vinci code\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_dog-796182.gif\" border=\"0\">\u003c/a>\u003cbr>My life is a dog... in the mornings, and more often than not afternoons, I would pop by this tabac/cafe and toss back a double espresso to get me through the day, while trying not to trip over the dog on the way out.\u003c/p>\n\u003cp>Here is one of my favorite salads I made last summer. I don't have a picture of it so my apologies. It's quick, easy and the guests loved it.\u003c/p>\n\u003cp>\u003cstrong>Asparagus draped in Salmon with Lemon-Dill Dressing \u003c/strong>\u003c/p>\n\u003cp>1 cup creme fraiche (you can sub sour cream or plain yogurt)\u003cbr>1/8 cup fresh squeezed orange juice\u003cbr>- zest of 2 lemons\u003cbr>1/8 cup dill, freshly chopped\u003cbr>1 splash Grand Marnier (optional but highly recommended)\u003cbr>1 pinch fine sea salt\u003c/p>\n\u003cp>1 pound steamed asparagus\u003cbr>4 handfulls baby arugula\u003cbr>1 small red onion (or 1/2 large onion), thinly sliced\u003cbr>8 slices smoked salmon, thinly sliced\u003c/p>\n\u003cp>1. combine creme fraiche, orange juice, lemon zest, dill, grand marnier and salt in a blender and mix well. You can also whisk it in a non-reactive bowl.\u003c/p>\n\u003cp>2. toss the arugula with 1/2 the dressing sparingly, adding a little bit of dressing at a time. Place on 4 plates.\u003c/p>\n\u003cp>3. arrange the asparagus on top of the arugula and sprinkle with the sliced onions.\u003c/p>\n\u003cp>4. arrange smoked salmon over asparagus and drizzle the sauce over salmon and asparagus.\u003c/p>\n\u003cp>5. garnish with a sprig of fresh dill.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon appetit!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/333/cooking-the-code-davinci-style",
"authors": [
"5024"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_332": {
"type": "posts",
"id": "bayareabites_332",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "332",
"score": null,
"sort": [
1148540700000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1148540700,
"format": "aside",
"disqusTitle": "Deliciously YouTube",
"title": "Deliciously YouTube",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cobject height=\"225\" width=\"300\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/M0MQazIfPMU\">\u003cembed src=\"http://www.youtube.com/v/M0MQazIfPMU\" height=\"225\" width=\"300\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I'm completely obsessed with TV. No, really. No. \u003ci>Really\u003c/i>. I watch it, \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/\">I write about it\u003c/a>\u003c/b>, I talk endlessly about it, and when people tell me they don't own a television set, I have a Joey Tribbiani urge to ask, \"You don't? Then what is all your furniture aimed at?\" I usually manage to squelch that urge because I don't want to come off as a complete bitch. I let people get to know me before I invite them to that side of my personality.\u003c/p>\n\u003cp>One of my most prized possessions is a version of Agatha Christie's \u003ci>Death on the Nile\u003c/i>. It was recorded off of the ABC Monday Night Movie back around nineteen-eighty-something. Now, I do love that movie for what it is, but the reason I keep it in a fireproof box is not because of Angela Lansbury's sloshily wonderful performance as a drunk novelist, it's because of the commercials that are forever preserved on that magnetic strip. There's the \"We! Build! Excite! Ment! Pon-ti-ac!\" and the Snicker's \"Packed with peanuts, Snickers really satisfies\" where -- in a precious bit of CGI -- the Snickers magically appears from a fist of peanuts and the \"\u003ci>Time\u003c/i> flies, and you are there! \u003ci>Time\u003c/i> cries, and makes you care! We understand the world we sha-a-a-are! \u003ci>Time\u003c/i> brings you closer to living!\"\u003c/p>\n\u003cp>There's now a site where I can spend hours -- HOURS! -- watching old commercials that remind me of my callow youth. The San Mateo-based \u003cb>\u003ca href=\"http://www.youtube.com\">YouTube\u003c/a>\u003c/b> was founded in early 2005 and as \"a place for people to engage in new ways with video by sharing, commenting on, and viewing videos. YouTube originally started as a personal video sharing service, and has grown into an entertainment destination with people watching more than 40 million videos on the site daily.\"\u003c/p>\n\u003cp>I first became aware of YouTube when someone sent me a disturbingly hypnotic link to a SIMian Jean-Luc Picard rave dancing. At first, I thought YouTube was just for homemade, original videos -- the \u003cb>\u003ca href=\"http://www.grubreport.com/alacarte/mentospepsi.html\">Mentos-Pepsi experiments\u003c/a>\u003c/b> are in there, as are fantastically edited episodes of \u003ci>Star Trek\u003c/i> that pit Kirk against Picard -- but then I discovered a dangerous place where I spent no less than five hours in complete retro-ecstasy. Food commericals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pre-Seinfeldian Jason Alexander \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=UTSdUOC8Kac&search=jason%20alexander\"> singing and -- what's even worse -- \u003ci>dancing\u003c/i> about McDonald's McDLT (\"The hot stays hot, the cool stays cool!\") in Miami Vice-like attire\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Matt LeBlanc wearing a pink tee-shirt to shill \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=g_OV8jTEbJk&search=cherry%207up\">\"Isn't it cool in pink?\" Cherry 7-Up.\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.youtube.com/watch?v=CmPq2uz1mnM&search=pepsi%20commercial\">Several Pepsi: The Taste of New Generation\u003c/a>\u003c/b> bits featuring Michael J. Fox all his Marty McFly sexiness. ...What?\u003c/p>\n\u003cp>Hearing that old lady crab, \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=Ug75diEyiA0&search=where%27s%20the%20beef\">\"Where's the beef\"\u003c/a>\u003c/b> will never get old. \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=mN9oWRKrOsI&search=where%27s%20the%20beef\">Ever\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Nor will \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=4zazUtsi5Wo&search=commercial%20pepsi%2080s\">catching the Coke Wave with Max Headroom\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>The outtakes of a drunk Orson Wells \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=o5LkDNu8bVU&search=orson%20wells\">promoting Paul Mason sparkling wine is sort of pathetic\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Overly \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=2qKXcBCSbgI&search=coffee%20commercial\"> estrogened General Foods International Coffee spot\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Oh, oh, oh! \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=39gF3LbklJU&search=oreo%20commercial\">Who's that kid with an Oreo Cookie?\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(It's not food, but do you guys remember those \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=P7v7uBA6LW8&search=summer%27s%20eve\">Summer's Eve commercials?\u003c/a>\u003c/b> With the jaunty songs and weird references to \"keeping good times on my mind\"? Bizarre.)\u003c/p>\n\n",
"disqusIdentifier": "332 http://blogs.kqed.org/bayareabites/2006/05/25/deliciously-youtube/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/05/25/deliciously-youtube/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 539,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1148540700,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I'm completely obsessed with TV. No, really. No. Really. I watch it, I write about it, I talk endlessly about it, and when people tell me they don't own a television set, I have a Joey Tribbiani urge to ask, "You don't? Then what is all your furniture aimed at?" I usually manage to squelch",
"title": "Deliciously YouTube | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Deliciously YouTube",
"datePublished": "2006-05-25T00:05:00-07:00",
"dateModified": "2006-05-25T00:05:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "deliciously-youtube",
"status": "publish",
"path": "/bayareabites/332/deliciously-youtube",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject height=\"225\" width=\"300\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/M0MQazIfPMU\">\u003cembed src=\"http://www.youtube.com/v/M0MQazIfPMU\" height=\"225\" width=\"300\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I'm completely obsessed with TV. No, really. No. \u003ci>Really\u003c/i>. I watch it, \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/\">I write about it\u003c/a>\u003c/b>, I talk endlessly about it, and when people tell me they don't own a television set, I have a Joey Tribbiani urge to ask, \"You don't? Then what is all your furniture aimed at?\" I usually manage to squelch that urge because I don't want to come off as a complete bitch. I let people get to know me before I invite them to that side of my personality.\u003c/p>\n\u003cp>One of my most prized possessions is a version of Agatha Christie's \u003ci>Death on the Nile\u003c/i>. It was recorded off of the ABC Monday Night Movie back around nineteen-eighty-something. Now, I do love that movie for what it is, but the reason I keep it in a fireproof box is not because of Angela Lansbury's sloshily wonderful performance as a drunk novelist, it's because of the commercials that are forever preserved on that magnetic strip. There's the \"We! Build! Excite! Ment! Pon-ti-ac!\" and the Snicker's \"Packed with peanuts, Snickers really satisfies\" where -- in a precious bit of CGI -- the Snickers magically appears from a fist of peanuts and the \"\u003ci>Time\u003c/i> flies, and you are there! \u003ci>Time\u003c/i> cries, and makes you care! We understand the world we sha-a-a-are! \u003ci>Time\u003c/i> brings you closer to living!\"\u003c/p>\n\u003cp>There's now a site where I can spend hours -- HOURS! -- watching old commercials that remind me of my callow youth. The San Mateo-based \u003cb>\u003ca href=\"http://www.youtube.com\">YouTube\u003c/a>\u003c/b> was founded in early 2005 and as \"a place for people to engage in new ways with video by sharing, commenting on, and viewing videos. YouTube originally started as a personal video sharing service, and has grown into an entertainment destination with people watching more than 40 million videos on the site daily.\"\u003c/p>\n\u003cp>I first became aware of YouTube when someone sent me a disturbingly hypnotic link to a SIMian Jean-Luc Picard rave dancing. At first, I thought YouTube was just for homemade, original videos -- the \u003cb>\u003ca href=\"http://www.grubreport.com/alacarte/mentospepsi.html\">Mentos-Pepsi experiments\u003c/a>\u003c/b> are in there, as are fantastically edited episodes of \u003ci>Star Trek\u003c/i> that pit Kirk against Picard -- but then I discovered a dangerous place where I spent no less than five hours in complete retro-ecstasy. Food commericals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pre-Seinfeldian Jason Alexander \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=UTSdUOC8Kac&search=jason%20alexander\"> singing and -- what's even worse -- \u003ci>dancing\u003c/i> about McDonald's McDLT (\"The hot stays hot, the cool stays cool!\") in Miami Vice-like attire\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Matt LeBlanc wearing a pink tee-shirt to shill \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=g_OV8jTEbJk&search=cherry%207up\">\"Isn't it cool in pink?\" Cherry 7-Up.\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.youtube.com/watch?v=CmPq2uz1mnM&search=pepsi%20commercial\">Several Pepsi: The Taste of New Generation\u003c/a>\u003c/b> bits featuring Michael J. Fox all his Marty McFly sexiness. ...What?\u003c/p>\n\u003cp>Hearing that old lady crab, \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=Ug75diEyiA0&search=where%27s%20the%20beef\">\"Where's the beef\"\u003c/a>\u003c/b> will never get old. \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=mN9oWRKrOsI&search=where%27s%20the%20beef\">Ever\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Nor will \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=4zazUtsi5Wo&search=commercial%20pepsi%2080s\">catching the Coke Wave with Max Headroom\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>The outtakes of a drunk Orson Wells \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=o5LkDNu8bVU&search=orson%20wells\">promoting Paul Mason sparkling wine is sort of pathetic\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Overly \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=2qKXcBCSbgI&search=coffee%20commercial\"> estrogened General Foods International Coffee spot\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Oh, oh, oh! \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=39gF3LbklJU&search=oreo%20commercial\">Who's that kid with an Oreo Cookie?\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(It's not food, but do you guys remember those \u003cb>\u003ca href=\"http://www.youtube.com/watch?v=P7v7uBA6LW8&search=summer%27s%20eve\">Summer's Eve commercials?\u003c/a>\u003c/b> With the jaunty songs and weird references to \"keeping good times on my mind\"? Bizarre.)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/332/deliciously-youtube",
"authors": [
"5010"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_331": {
"type": "posts",
"id": "bayareabites_331",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "331",
"score": null,
"sort": [
1148400960000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1148400960,
"format": "aside",
"disqusTitle": "Links Around the Bay",
"title": "Links Around the Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/woman_reading-727862.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>What happens when two Bay Area food bloggers meet up in Chicago to go to a four-star restaurant? A great number of posts describing an amazing dinner.\u003c/p>\n\u003cp>Fatemeh at \u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/\">Gastronomie\u003c/a>\u003c/strong> posted about several of the courses:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/hot_potato_cold.html\">Hot Potato, Cold Potato\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/lamb.html\">Lamb\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/mango.html\">Mango\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/dungeness_crab.html\">Dungeness Crab\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/salsify.html\">Salsify\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/hearts_of_palm_.html\">Hearts of Palm\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/asparagus_egg_y.html\">Asparagus with Egg Yolk Drops\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/pb_j.html\">PB & J\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/snap_peas.html\">Snap Peas\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>And you can read \u003cstrong>\u003ca href=\"http://www.meshsf.com/blogs/2006/05/do-you-believe-in-magic-alinea-chicago.html\">Joy's version of the same dinner\u003c/a>\u003c/strong> on her blog, \u003cstrong>\u003ca href=\"http://www.meshsf.com/blogs/restaurantwhore.html\">Confessions of a Restaurant Whore\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This post is a few weeks old, but if you haven't had a chance to read \u003cstrong>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/04/cheap_food_in_c.html\">Cheap Food in Cheap Places\u003c/a>\u003c/strong> by Shuna, I would highly recommend it. The post was a follow-up to her review of \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/04/cafe-gratitude-grateful-to-have.jsp\">Cafe Gratitude\u003c/a>\u003c/strong> here on Bay Area Bites. When a commenter criticized Cafe Gratitude for being too expensive, Shuna wrote an \u003cstrong>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/04/cheap_food_in_c.html\">excellent response\u003c/a>\u003c/strong> which garnered a lot of discussion via comments.\u003c/p>\n\u003cblockquote>\u003cp>Having the desire to earn a living so that one can pay others a living wage is not, by my standards, yuppification or gentrification.\u003c/p>\n\u003cp>Our privilege helps us to have unreasonable expectations. I have been working in restaurants for almost 15 years and I can count on one hand the amount of owners who run a decent business.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003ca href=\"http://chockylit.blogspot.com/\">Cupcake Bakeshop\u003c/a>\u003c/strong> by Chockylit features a recipe for \u003cstrong>\u003ca href=\"http://chockylit.blogspot.com/2006/05/vietnamese-coffee-cupcakes.html\">Vietnamese Coffee Cupcakes\u003c/a>\u003c/strong> that are inspiring even to this non-baker.\u003c/p>\n\u003cblockquote>\u003cp>When it comes to coffee flavored cakes, what one typically finds are mocha type concoctions (coffee and chocolate) or tiramisu type desserts (sponge or lady fingers doused in coffee). I haven't found many examples of coffee-flavored cake batter outside of these two options. In lieu of an existing recipe, my approach would be simple - substitute strong brewed coffee for the liquid in a basic cake batter.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>Wondering what to do with your springtime artichokes? \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2006/05/how-to-trim-artichoke.html\">Sam tells us how to trim and prepare them\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/04/i_heart_articho.html\">Brett tells us to braise them\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.sfist.com/archives/2005/08/02/sfist_in_the_kitchen_market_breakfast-print.php\">Derrick tells us to fry the hearts\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.cookingforengineers.com/article.php?id=111\">Michael tells us to grill them\u003c/a>\u003c/strong>.\u003c/p>\n\n",
"disqusIdentifier": "331 http://blogs.kqed.org/bayareabites/2006/05/23/links-around-the-bay-4/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/05/23/links-around-the-bay-4/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 323,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1148400960,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What happens when two Bay Area food bloggers meet up in Chicago to go to a four-star restaurant? A great number of posts describing an amazing dinner. Fatemeh at Gastronomie posted about several of the courses: Hot Potato, Cold PotatoLambMangoDungeness CrabSalsifyHearts of PalmAsparagus with Egg Yolk DropsPB & JSnap Peas And you can read Joy's",
"title": "Links Around the Bay | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Links Around the Bay",
"datePublished": "2006-05-23T09:16:00-07:00",
"dateModified": "2006-05-23T09:16:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "links-around-the-bay-4",
"status": "publish",
"path": "/bayareabites/331/links-around-the-bay-4",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/woman_reading-727862.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>What happens when two Bay Area food bloggers meet up in Chicago to go to a four-star restaurant? A great number of posts describing an amazing dinner.\u003c/p>\n\u003cp>Fatemeh at \u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/\">Gastronomie\u003c/a>\u003c/strong> posted about several of the courses:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/hot_potato_cold.html\">Hot Potato, Cold Potato\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/lamb.html\">Lamb\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/mango.html\">Mango\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/dungeness_crab.html\">Dungeness Crab\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/salsify.html\">Salsify\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/hearts_of_palm_.html\">Hearts of Palm\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/asparagus_egg_y.html\">Asparagus with Egg Yolk Drops\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/pb_j.html\">PB & J\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/05/snap_peas.html\">Snap Peas\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>And you can read \u003cstrong>\u003ca href=\"http://www.meshsf.com/blogs/2006/05/do-you-believe-in-magic-alinea-chicago.html\">Joy's version of the same dinner\u003c/a>\u003c/strong> on her blog, \u003cstrong>\u003ca href=\"http://www.meshsf.com/blogs/restaurantwhore.html\">Confessions of a Restaurant Whore\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This post is a few weeks old, but if you haven't had a chance to read \u003cstrong>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/04/cheap_food_in_c.html\">Cheap Food in Cheap Places\u003c/a>\u003c/strong> by Shuna, I would highly recommend it. The post was a follow-up to her review of \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/04/cafe-gratitude-grateful-to-have.jsp\">Cafe Gratitude\u003c/a>\u003c/strong> here on Bay Area Bites. When a commenter criticized Cafe Gratitude for being too expensive, Shuna wrote an \u003cstrong>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/04/cheap_food_in_c.html\">excellent response\u003c/a>\u003c/strong> which garnered a lot of discussion via comments.\u003c/p>\n\u003cblockquote>\u003cp>Having the desire to earn a living so that one can pay others a living wage is not, by my standards, yuppification or gentrification.\u003c/p>\n\u003cp>Our privilege helps us to have unreasonable expectations. I have been working in restaurants for almost 15 years and I can count on one hand the amount of owners who run a decent business.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003ca href=\"http://chockylit.blogspot.com/\">Cupcake Bakeshop\u003c/a>\u003c/strong> by Chockylit features a recipe for \u003cstrong>\u003ca href=\"http://chockylit.blogspot.com/2006/05/vietnamese-coffee-cupcakes.html\">Vietnamese Coffee Cupcakes\u003c/a>\u003c/strong> that are inspiring even to this non-baker.\u003c/p>\n\u003cblockquote>\u003cp>When it comes to coffee flavored cakes, what one typically finds are mocha type concoctions (coffee and chocolate) or tiramisu type desserts (sponge or lady fingers doused in coffee). I haven't found many examples of coffee-flavored cake batter outside of these two options. In lieu of an existing recipe, my approach would be simple - substitute strong brewed coffee for the liquid in a basic cake batter.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>Wondering what to do with your springtime artichokes? \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2006/05/how-to-trim-artichoke.html\">Sam tells us how to trim and prepare them\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/04/i_heart_articho.html\">Brett tells us to braise them\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.sfist.com/archives/2005/08/02/sfist_in_the_kitchen_market_breakfast-print.php\">Derrick tells us to fry the hearts\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.cookingforengineers.com/article.php?id=111\">Michael tells us to grill them\u003c/a>\u003c/strong>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/331/links-around-the-bay-4",
"authors": [
"5019"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-and-drink": {
"isFetching": false,
"latestQuery": {
"from": 1632,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1958,
"relation": "eq"
},
"items": [
"bayareabites_342",
"bayareabites_341",
"bayareabites_340",
"bayareabites_339",
"bayareabites_338",
"bayareabites_337",
"bayareabites_336",
"bayareabites_335",
"bayareabites_334",
"bayareabites_333",
"bayareabites_332",
"bayareabites_331"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-and-drink": {
"isLoading": true
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_1287": {
"type": "terms",
"id": "bayareabites_1287",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1287",
"found": true
},
"relationships": {},
"featImg": null,
"name": "davina baum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "davina baum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1126,
"slug": "davina-baum",
"isLoading": false,
"link": "/bayareabites/tag/davina-baum"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}