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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pumpkinbread2-780631.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pumpkinbread2-777850.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Reindeer repair kits (red hot candies), holiday wreaths of evergreen, handmade arts and crafts, Santas giving neck massages, and of course, baked goods out the wazoo. What am I talking about? My neighbor Heidi's annual Winter Wonderland. Each year, Heidi and a bunch of her friends get together and put on a holiday bazaar. The festivities fill her backyard and spill out onto the sidewalk complete with holiday music and twinkling lights. The Wonderland event is a charity fund-raiser, so each year I donate a bit of my time to bake up a slew of holiday yumminess. Last year it was too many pumpkin and apple pies to count. This year, being a bit more pressed for time, I decided to make my mom's famous pumpkin-brandy bread: quick easy and extra good. This has been a family holiday tradition for as long as I can remember. In the 70s I remember my mom would save metal coffee cans in the garage and each year, pull them out, butter them up, and bake up tall cylinders of the heady, moist bread. Yum!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pumpkinbread1-756474.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pumpkinbread1-752673.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Mom's Pumpkin-Brandy Bread\u003c/strong>\u003c/p>\n\u003cp>4 eggs\u003cbr>2 cups sugar\u003cbr>1 cup br sugar\u003cbr>1 cup oil\u003cbr>2/3 cup brandy\u003cbr>2 cups pumpkin puree (1 15-oz can)\u003cbr>3 1/2 cups flour\u003cbr>1 teaspoon salt\u003cbr>2 teaspoons baking soda\u003cbr>1 1/2 tablespoons pumpkin pie spice\u003cbr>1 cup chopped toasted nuts (optional)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Preheat oven to 375F. Oil 2 large loaf pans or 3 medium loaf pans.\u003cbr>In a large mixing bowl, whisk together the eggs and sugars. Whisk in the oil, brandy, and pumpkin puree. In a separate mixing bowl, whisk together the flour, salt, baking soda, and pumpkin pie spice. Stir the dry ingredients into the wet ingredients. Stir in the nuts (if using). Divide the batter between the loaf pans. Bake in the center of the oven until golden brown, about 45 minutes or until a toothpick just comes out clean. Let cool in the pans on a wire rack for 10 minutes then turn out the breads. Let cool completely before slicing. This bread is great toasted with butter.\u003c/p>\n\n",
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"description": "Reindeer repair kits (red hot candies), holiday wreaths of evergreen, handmade arts and crafts, Santas giving neck massages, and of course, baked goods out the wazoo. What am I talking about? My neighbor Heidi's annual Winter Wonderland. Each year, Heidi and a bunch of her friends get together and put on a holiday bazaar. The",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pumpkinbread2-780631.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pumpkinbread2-777850.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Reindeer repair kits (red hot candies), holiday wreaths of evergreen, handmade arts and crafts, Santas giving neck massages, and of course, baked goods out the wazoo. What am I talking about? My neighbor Heidi's annual Winter Wonderland. Each year, Heidi and a bunch of her friends get together and put on a holiday bazaar. The festivities fill her backyard and spill out onto the sidewalk complete with holiday music and twinkling lights. The Wonderland event is a charity fund-raiser, so each year I donate a bit of my time to bake up a slew of holiday yumminess. Last year it was too many pumpkin and apple pies to count. This year, being a bit more pressed for time, I decided to make my mom's famous pumpkin-brandy bread: quick easy and extra good. This has been a family holiday tradition for as long as I can remember. In the 70s I remember my mom would save metal coffee cans in the garage and each year, pull them out, butter them up, and bake up tall cylinders of the heady, moist bread. Yum!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pumpkinbread1-756474.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pumpkinbread1-752673.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Mom's Pumpkin-Brandy Bread\u003c/strong>\u003c/p>\n\u003cp>4 eggs\u003cbr>2 cups sugar\u003cbr>1 cup br sugar\u003cbr>1 cup oil\u003cbr>2/3 cup brandy\u003cbr>2 cups pumpkin puree (1 15-oz can)\u003cbr>3 1/2 cups flour\u003cbr>1 teaspoon salt\u003cbr>2 teaspoons baking soda\u003cbr>1 1/2 tablespoons pumpkin pie spice\u003cbr>1 cup chopped toasted nuts (optional)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Preheat oven to 375F. Oil 2 large loaf pans or 3 medium loaf pans.\u003cbr>In a large mixing bowl, whisk together the eggs and sugars. Whisk in the oil, brandy, and pumpkin puree. In a separate mixing bowl, whisk together the flour, salt, baking soda, and pumpkin pie spice. Stir the dry ingredients into the wet ingredients. Stir in the nuts (if using). Divide the batter between the loaf pans. Bake in the center of the oven until golden brown, about 45 minutes or until a toothpick just comes out clean. Let cool in the pans on a wire rack for 10 minutes then turn out the breads. Let cool completely before slicing. This bread is great toasted with butter.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>When I was young, no sooner would my mother would pull out the pâté (pronounced pah-tay) and I'd run screaming \"no liver, no liver\" from the room. Thankfully I grew out of that phase, and am not only \u003cem>not\u003c/em> running away but blissfully consuming it whenever possible. A friend in town from cooking school wanted to dine at a true French bistro so off we went to \u003cstrong>La Beurre Noisette\u003c/strong> in the 15th. You'd be hard pressed to find an American (read: tourist) in there though the wait staff delighted in practicing their English on us. The menu is traditional French bistro fare. Check. Appetizers of Terrine de Canard and Foie Gras. Check, check. \u003c/p>\n\u003cp>I am often asked about the difference between foie gras (fwa grah), pâté (pah-tay), and terrines (tear-een). Foie gras literally translates to fat (\u003cem>gras\u003c/em>) liver (\u003cem>foie\u003c/em>). Long regarded as the ultimate culinary luxury, the livers come from specially fattened geese or duck and have been deveined and cooked, most often molded in a log shape then poached in a liqueur such as port or cognac or simply sliced and seared. \u003c/p>\n\u003cp>Though the practice of force-feeding ducks and geese dates back to Egypt around 400 B.C., chef Jean-Joseph Clause, from France \u003cem>naturellement\u003c/em>, is credited for creating pâté de foie gras in 1779. Chef Clause's culinary acumen was admired by King Louis XVI and he received a patent for it in 1784. Quite controversial in today's charged political climate, it has been outlawed in California after 2012...so eat up while you can! :-) \u003c/p>\n\u003cp>\u003cstrong>Foie Gras Poché avec Vin Rouge et Épices\u003c/strong> ~ \u003cstrong>Foie Gras Poached with Red Wine and Spices\u003c/strong> and sprinkled with fleur de sel de Geurande (highest quality salt), served with fig compote, toasted baguette. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(\u003cem>My apologies for the poor picture quality. My camera, like most mass transit systems here, decided to go on strike for no apparent reason\u003c/em>...)\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>Pâtés and terrines on the other hand incorporate foie gras or regular livers along with many other ingredients. There is little difference between the two and they are often interchanged. Pâté en croute (on kroot), pâté en terrine or simply pâté or terrine. More rustic, country fare, they are served with toasted pain de campagne (pan de kom-pine, \u003cem>country bread\u003c/em>) and cornichons (those tiny pickles) or a tangy chutney to counter the richness. \u003c/p>\n\u003cp>But first, what is pâté? Pâté derives from the word pâte (pronounced \u003cem>pot\u003c/em>, means \u003cem>dough\u003c/em> in French) which refers to the pastry crust they were baked in and is basically a mixture of seasoned ground meat, seafood or vegetables, and often a combination of several different base ingredients. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables all make delicious pâtés. The goal is to create a contrast in textures and flavors.\u003c/p>\n\u003cp>\u003cstrong>Terrine de Canard au Poivre Vert\u003c/strong> ~ \u003cstrong>Duck Terrine with Green Pepper\u003c/strong>, served with toasted pain de campagne and cornichons on the side\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>Originally called pâté en croute (\u003cem>in crust\u003c/em>), they are cooked in brick shaped loaf pans or \u003cstrong>terrines\u003c/strong>, hence the name, and the main ingredient determines the name. For example, terrine de canard will be predominantly duck or pâté de gibier will contain mostly wild game. The French consider both lean and fat pork to be essential to a successful terrine and the fat content (usually pork fat back) recommended is, hold onto your thighmasters, a whopping 30% of the total weight. Don't expect to find it on the South Beach Diet any time soon...\u003c/p>\n\u003cp>Pâté is one of the most versatile dishes imaginable, aside from the incredible, edible egg. It takes a bit of time and effort to make though probably not as much as you'd first think and well worth the effort in the end. Bon Appetit! \u003c/p>\n\u003cp>\u003cstrong>Terrine de Campagne\u003c/strong> ~ \u003cstrong>Country Pâté\u003c/strong> \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>Remember to treat the different ingredients separately so that they maintain their distinct texture and taste. If you combined and ground everything together, you'd basically have meatloaf...and we certainly couldn't charge 12 euros ($15) for a slice of meatloaf...nor would it have the same \u003cem>je ne sais quoi\u003c/em>! \u003c/p>\n\u003cp>• ¼ lb \u003cstrong>chicken livers\u003c/strong>, ground finely\u003cbr>• ½ lb \u003cstrong>pork shoulder\u003c/strong>, ground finely\u003cbr>• ¼ lb \u003cstrong>pork fat back\u003c/strong>, ground finely\u003cbr>• ¼ lb skinless \u003cstrong>chicken breast\u003c/strong>, ground finely\u003c/p>\n\u003cp>• ½ lb \u003cstrong>pork shoulder\u003c/strong>, coarsely chopped\u003c/p>\n\u003cp>• ¼ lb \u003cstrong>pork fat back\u003c/strong>, cut in fine dice, ¼ inch\u003cbr>• ¼ lb \u003cstrong>ham\u003c/strong>, cut into ½ inch dice\u003cbr>• ½ cup \u003cstrong>pistachio nuts\u003c/strong>, shelled\u003c/p>\n\u003cp>• 6 cloves \u003cstrong>garlic\u003c/strong>, finely chopped into a paste\u003cbr>• 2 \u003cstrong>shallots \u003c/strong>or 1 small \u003cstrong>onion\u003c/strong>, finely diced\u003cbr>• 1 tablespoon \u003cstrong>marjoram\u003c/strong>, chopped\u003cbr>• 1 tablespoon \u003cstrong>thyme\u003c/strong>, chopped\u003c/p>\n\u003cp>• 1 tablespoon \u003cstrong>salt \u003c/strong>\u003cbr>• 2 teaspoons \u003cstrong>fresh ground pepper\u003c/strong>\u003cbr>• ½ cup \u003cstrong>cognac\u003c/strong>\u003cbr>• ½ cup \u003cstrong>port\u003c/strong>\u003c/p>\n\u003cp>• ½ bunch \u003cstrong>flat leaf parsley\u003c/strong>, leaves finely chopped\u003cbr>• sheet of \u003cstrong>caul fat \u003c/strong>or \u003cstrong>cheese cloth\u003c/strong>\u003cbr>• \u003cstrong>bay leaves\u003c/strong>\u003c/p>\n\u003cp>1. heat oven to 325F (165C / #5).\u003c/p>\n\u003cp>2. sauté the chicken livers on extra virgin olive oil over high heat until cooked to medium. \u003c/p>\n\u003cp>3. take out the livers and add the shallots, garlic, marjoram and thyme to the pan and cook until translucent. \u003c/p>\n\u003cp>4. combine with the ingredients 2 through 4 and grind finely.\u003c/p>\n\u003cp>5. in a large bowl, combine cognac, port, salt, pepper.\u003c/p>\n\u003cp>6. add in finely ground mixture, coarsely chopped pork shoulder, diced pork fat back and ham, pistachio nuts, parsley and mix thoroughly so all ingredients are distributed evenly.\u003c/p>\n\u003cp>7. line a terrine with caul fat (or cheese cloth in a pinch) and fill with the mixture. \u003c/p>\n\u003cp>8. lay bay leaves on top of the mixture (see top picture) and wrap the caul fat or cheese cloth over the meat.\u003c/p>\n\u003cp>9. cook in a hot water bath but don't allow the water to boil as it will toughen then meat. the goal is to gently cook it so the meat doesn't shrink. cook until the terrine has an internal temperature of 140-150F (60-65C). \u003c/p>\n\u003cp>10. set terrine aside and let cool.\u003c/p>\n\u003cp>11. put a weight on top of the terrine (a few can of soup work well) and place in the fridge to chill.\u003c/p>\n\u003cp>12. slice and serve with toasted country bread and cornichons or a tangy chutney.\u003c/p>\n\u003cp>Bon appetit! \u003c/p>\n\u003cp>------------------\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>La Beurre Noisette\u003c/strong>\u003cbr>68 rue Vasco de Gama\u003cbr>75015 Paris, France\u003cbr>+33 (0)1 48 56 82 49\u003cbr>Metro: #8 Lourmel\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>When I was young, no sooner would my mother would pull out the pâté (pronounced pah-tay) and I'd run screaming \"no liver, no liver\" from the room. Thankfully I grew out of that phase, and am not only \u003cem>not\u003c/em> running away but blissfully consuming it whenever possible. A friend in town from cooking school wanted to dine at a true French bistro so off we went to \u003cstrong>La Beurre Noisette\u003c/strong> in the 15th. You'd be hard pressed to find an American (read: tourist) in there though the wait staff delighted in practicing their English on us. The menu is traditional French bistro fare. Check. Appetizers of Terrine de Canard and Foie Gras. Check, check. \u003c/p>\n\u003cp>I am often asked about the difference between foie gras (fwa grah), pâté (pah-tay), and terrines (tear-een). Foie gras literally translates to fat (\u003cem>gras\u003c/em>) liver (\u003cem>foie\u003c/em>). Long regarded as the ultimate culinary luxury, the livers come from specially fattened geese or duck and have been deveined and cooked, most often molded in a log shape then poached in a liqueur such as port or cognac or simply sliced and seared. \u003c/p>\n\u003cp>Though the practice of force-feeding ducks and geese dates back to Egypt around 400 B.C., chef Jean-Joseph Clause, from France \u003cem>naturellement\u003c/em>, is credited for creating pâté de foie gras in 1779. Chef Clause's culinary acumen was admired by King Louis XVI and he received a patent for it in 1784. Quite controversial in today's charged political climate, it has been outlawed in California after 2012...so eat up while you can! :-) \u003c/p>\n\u003cp>\u003cstrong>Foie Gras Poché avec Vin Rouge et Épices\u003c/strong> ~ \u003cstrong>Foie Gras Poached with Red Wine and Spices\u003c/strong> and sprinkled with fleur de sel de Geurande (highest quality salt), served with fig compote, toasted baguette. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(\u003cem>My apologies for the poor picture quality. My camera, like most mass transit systems here, decided to go on strike for no apparent reason\u003c/em>...)\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>Pâtés and terrines on the other hand incorporate foie gras or regular livers along with many other ingredients. There is little difference between the two and they are often interchanged. Pâté en croute (on kroot), pâté en terrine or simply pâté or terrine. More rustic, country fare, they are served with toasted pain de campagne (pan de kom-pine, \u003cem>country bread\u003c/em>) and cornichons (those tiny pickles) or a tangy chutney to counter the richness. \u003c/p>\n\u003cp>But first, what is pâté? Pâté derives from the word pâte (pronounced \u003cem>pot\u003c/em>, means \u003cem>dough\u003c/em> in French) which refers to the pastry crust they were baked in and is basically a mixture of seasoned ground meat, seafood or vegetables, and often a combination of several different base ingredients. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables all make delicious pâtés. The goal is to create a contrast in textures and flavors.\u003c/p>\n\u003cp>\u003cstrong>Terrine de Canard au Poivre Vert\u003c/strong> ~ \u003cstrong>Duck Terrine with Green Pepper\u003c/strong>, served with toasted pain de campagne and cornichons on the side\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>Originally called pâté en croute (\u003cem>in crust\u003c/em>), they are cooked in brick shaped loaf pans or \u003cstrong>terrines\u003c/strong>, hence the name, and the main ingredient determines the name. For example, terrine de canard will be predominantly duck or pâté de gibier will contain mostly wild game. The French consider both lean and fat pork to be essential to a successful terrine and the fat content (usually pork fat back) recommended is, hold onto your thighmasters, a whopping 30% of the total weight. Don't expect to find it on the South Beach Diet any time soon...\u003c/p>\n\u003cp>Pâté is one of the most versatile dishes imaginable, aside from the incredible, edible egg. It takes a bit of time and effort to make though probably not as much as you'd first think and well worth the effort in the end. Bon Appetit! \u003c/p>\n\u003cp>\u003cstrong>Terrine de Campagne\u003c/strong> ~ \u003cstrong>Country Pâté\u003c/strong> \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>Remember to treat the different ingredients separately so that they maintain their distinct texture and taste. If you combined and ground everything together, you'd basically have meatloaf...and we certainly couldn't charge 12 euros ($15) for a slice of meatloaf...nor would it have the same \u003cem>je ne sais quoi\u003c/em>! \u003c/p>\n\u003cp>• ¼ lb \u003cstrong>chicken livers\u003c/strong>, ground finely\u003cbr>• ½ lb \u003cstrong>pork shoulder\u003c/strong>, ground finely\u003cbr>• ¼ lb \u003cstrong>pork fat back\u003c/strong>, ground finely\u003cbr>• ¼ lb skinless \u003cstrong>chicken breast\u003c/strong>, ground finely\u003c/p>\n\u003cp>• ½ lb \u003cstrong>pork shoulder\u003c/strong>, coarsely chopped\u003c/p>\n\u003cp>• ¼ lb \u003cstrong>pork fat back\u003c/strong>, cut in fine dice, ¼ inch\u003cbr>• ¼ lb \u003cstrong>ham\u003c/strong>, cut into ½ inch dice\u003cbr>• ½ cup \u003cstrong>pistachio nuts\u003c/strong>, shelled\u003c/p>\n\u003cp>• 6 cloves \u003cstrong>garlic\u003c/strong>, finely chopped into a paste\u003cbr>• 2 \u003cstrong>shallots \u003c/strong>or 1 small \u003cstrong>onion\u003c/strong>, finely diced\u003cbr>• 1 tablespoon \u003cstrong>marjoram\u003c/strong>, chopped\u003cbr>• 1 tablespoon \u003cstrong>thyme\u003c/strong>, chopped\u003c/p>\n\u003cp>• 1 tablespoon \u003cstrong>salt \u003c/strong>\u003cbr>• 2 teaspoons \u003cstrong>fresh ground pepper\u003c/strong>\u003cbr>• ½ cup \u003cstrong>cognac\u003c/strong>\u003cbr>• ½ cup \u003cstrong>port\u003c/strong>\u003c/p>\n\u003cp>• ½ bunch \u003cstrong>flat leaf parsley\u003c/strong>, leaves finely chopped\u003cbr>• sheet of \u003cstrong>caul fat \u003c/strong>or \u003cstrong>cheese cloth\u003c/strong>\u003cbr>• \u003cstrong>bay leaves\u003c/strong>\u003c/p>\n\u003cp>1. heat oven to 325F (165C / #5).\u003c/p>\n\u003cp>2. sauté the chicken livers on extra virgin olive oil over high heat until cooked to medium. \u003c/p>\n\u003cp>3. take out the livers and add the shallots, garlic, marjoram and thyme to the pan and cook until translucent. \u003c/p>\n\u003cp>4. combine with the ingredients 2 through 4 and grind finely.\u003c/p>\n\u003cp>5. in a large bowl, combine cognac, port, salt, pepper.\u003c/p>\n\u003cp>6. add in finely ground mixture, coarsely chopped pork shoulder, diced pork fat back and ham, pistachio nuts, parsley and mix thoroughly so all ingredients are distributed evenly.\u003c/p>\n\u003cp>7. line a terrine with caul fat (or cheese cloth in a pinch) and fill with the mixture. \u003c/p>\n\u003cp>8. lay bay leaves on top of the mixture (see top picture) and wrap the caul fat or cheese cloth over the meat.\u003c/p>\n\u003cp>9. cook in a hot water bath but don't allow the water to boil as it will toughen then meat. the goal is to gently cook it so the meat doesn't shrink. cook until the terrine has an internal temperature of 140-150F (60-65C). \u003c/p>\n\u003cp>10. set terrine aside and let cool.\u003c/p>\n\u003cp>11. put a weight on top of the terrine (a few can of soup work well) and place in the fridge to chill.\u003c/p>\n\u003cp>12. slice and serve with toasted country bread and cornichons or a tangy chutney.\u003c/p>\n\u003cp>Bon appetit! \u003c/p>\n\u003cp>------------------\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>La Beurre Noisette\u003c/strong>\u003cbr>68 rue Vasco de Gama\u003cbr>75015 Paris, France\u003cbr>+33 (0)1 48 56 82 49\u003cbr>Metro: #8 Lourmel\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Leaning Tower of Isa",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/isa3-782850.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/isa3-779894.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I am highly suggestible. \u003c/p>\n\u003cp>How so? Well, after my third viewing of the third episode of \u003ca href=\"http://blogs.kqed.org/food/?p=4\">\u003cb>\u003ci>Check, Please Bay Area\u003c/i>\u003c/b>\u003c/a> (Okay, before you judge me as being an obsessive \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/\">TV-watcher\u003c/a>\u003c/b>, the first viewing was just me, the second was me and my husband, and the third was me, my husband, and my mother-in-law, who proclaimed the show to be intensely interesting and a great idea, so D.C.-area PBS, are you listening?), I got the worst craving for \u003cb>\u003ca href=\"http://www.isarestaurant.com/\">Isa\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>My mother-in-law was in town for the holidays and we had already arranged for her to stay in the Marina at the Hotel del Sol. Let me tell you, if I wasn't already convinced when our Boston friends stayed there two years ago, I'm certainly convinced now: Hotel del Sol has to be the best Bay Area hotel/motel ever. It's a remodeled motorlodge from the fifties and it's just, well...incredibly cheerful! The hotel energetically painted in sunny, primary colors, it has giant palm trees and hammocks in the nicely-paved parking lot-cum-courtyard, the rooms are color coordinated with the exterior and probably decorated with IKEA stuff, AND they have a pillow library. A PILLOW LIBRARY! \u003c/p>\n\u003cp>Basically, if you don't like your pillow, you pull out the handy-dandy hotel information binder and decide, \"Hm, the 'Sacked Out' stuffed with goose down? Or the 'Dreamweaver' with buckwheat?\" and then you order whichever of the ten or so pillows strikes your sandman fancy. There is also a video library (they have VCRS in the rooms) which includes a ton of movies that were shot in San Francisco. You've got your \u003ci>Mrs. Doubtfire\u003c/i>, \u003ci>Star Trek IV: The Voyage Home\u003c/i>, \u003ci>Vertigo\u003c/i>, \u003ci>Nine Months\u003c/i> and a bunch of others. Give them time, and I'm sure they'll stock up on the complete seasons of \u003ci>Full House\u003c/i>. See the \u003cb>\u003ca href=\"http://gofugyourself.typepad.com/go_fug_yourself/2005/05/fug_york_minute.html\">Olsen Twins\u003c/a>\u003c/b> before Ashley ate Mary Kate! Or maybe it was the other way around.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My mother-in-law was happy to report that the morning coffee at Hotel del Sol was exceptionally good -- \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/04/blue-bottle-coffee-redux-one-giant.jsp\">Blue Bottle\u003c/a>\u003c/b>, maybe? -- and that she loved how bright and attractive everything was. She was particularly impressed by how one of the walls in her room was painted spring green, the other three were a warm goldenrod, and the bathroom was a dull red. I'm telling you, the people at Hotel del Sol definitely have it going on with the details, right down to the glazed, mosaic room number plaques on the doors and the fairy lights twining up the gently bending palm trees. I know this column is supposed to be about food, but I couldn't live with myself if I didn't give Hotel del Sol some major props. It's such a happy place. Plus, it sort of has something to do with food if you consider that we found Isa to be such a good idea because it was within easy walking distance of the hotel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/isa2-727718.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/isa2-724148.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>With the exception of the lamb chops and a salad, we had a major seafood fest at Isa.We started with the arugula and fennel salad. It came with meaty cubes of persimmon (something I'd been dying to try since \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/11/persimmons-please.jsp\">Shuna's post\u003c/a>\u003c/b>. See? Suggestible.), pomegranate seeds, and thin shavings of Parmigiano-Reggiano. It was so delicious that I had to recreate it in my own kitchen tonight. The only difference was I was fresh out of Parmigiano-Reggiano, so I subbed in some Manchego d'Oro. \u003c/p>\n\u003cp>Our next two courses were the grilled honey-spiced calamari with flageolet beans, arugula, and lemon zest, and the roasted tiger prawns with lemon, braised, fennel, olives, and tomato. My god. The calamari? Best I've ever had. As much as I love to sample the deep-fried variety wherever I go, I would be happy to eat this sweetened grilled version for the rest of my natural born life. The squid was tender and smokey without being the least bit tough or mushy. I'm going back for a double order of that. By comparison, the roasted prawns were not as interesting. They were cooked nicely, but the rest of the stuff that came with them didn't have a whole lot of flavor. \u003c/p>\n\u003cp>Next out was the Halibut à la Plancha with segments of orange, tiny cubings of crunchy radish, and blushing Chioggia beets. Everything had the lightest coat of champagne vinegar. I love halibut any day of the week but this particular treatment was so light and refreshing that you could taste every pure flavor shining through. \u003c/p>\n\u003cp>Of course we had to order the signature potato-wrapped sea bass with brown butter, capers, lemon, and parsley, and OF COURSE it was amazing. The potato casing was so thin you could see right through the slices. I know this for a fact because I tried it. Did I mention we also had a nice bottle of wine? The sea bass meat was dense, succulent, and, I swear, you could have told me it was lobster tail and I would have believed you. \u003c/p>\n\u003cp>Since lamb is my absolute favorite of all the bloody meats, we also ordered the roasted rack with zucchini and red pepper. They didn't even ask us how we wanted it done. Why? Because they knew exactly how it needed to be done. It was a perfect medium-rare.\u003c/p>\n\u003cp>On the side of all this protein, we ordered a dish of sautéed pea shoots with garlic, and I'm getting kind of exhausted by my raptures here, but it can't be helped -- it was another superb dish. One of the reviewers at \u003ci>Check, Please! Bay Area\u003c/i> said that Isa had \"explosive flavors\" and he was right. Put me down as a devoted fan. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'm going back for that Dungeness crab salad \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2005/11/27/MNGKPFUQ891.DTL\">just as soon as I can be totally certain I'm eating local crabs\u003c/a>\u003c/b>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/isa3-782850.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/isa3-779894.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I am highly suggestible. \u003c/p>\n\u003cp>How so? Well, after my third viewing of the third episode of \u003ca href=\"http://blogs.kqed.org/food/?p=4\">\u003cb>\u003ci>Check, Please Bay Area\u003c/i>\u003c/b>\u003c/a> (Okay, before you judge me as being an obsessive \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/\">TV-watcher\u003c/a>\u003c/b>, the first viewing was just me, the second was me and my husband, and the third was me, my husband, and my mother-in-law, who proclaimed the show to be intensely interesting and a great idea, so D.C.-area PBS, are you listening?), I got the worst craving for \u003cb>\u003ca href=\"http://www.isarestaurant.com/\">Isa\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>My mother-in-law was in town for the holidays and we had already arranged for her to stay in the Marina at the Hotel del Sol. Let me tell you, if I wasn't already convinced when our Boston friends stayed there two years ago, I'm certainly convinced now: Hotel del Sol has to be the best Bay Area hotel/motel ever. It's a remodeled motorlodge from the fifties and it's just, well...incredibly cheerful! The hotel energetically painted in sunny, primary colors, it has giant palm trees and hammocks in the nicely-paved parking lot-cum-courtyard, the rooms are color coordinated with the exterior and probably decorated with IKEA stuff, AND they have a pillow library. A PILLOW LIBRARY! \u003c/p>\n\u003cp>Basically, if you don't like your pillow, you pull out the handy-dandy hotel information binder and decide, \"Hm, the 'Sacked Out' stuffed with goose down? Or the 'Dreamweaver' with buckwheat?\" and then you order whichever of the ten or so pillows strikes your sandman fancy. There is also a video library (they have VCRS in the rooms) which includes a ton of movies that were shot in San Francisco. You've got your \u003ci>Mrs. Doubtfire\u003c/i>, \u003ci>Star Trek IV: The Voyage Home\u003c/i>, \u003ci>Vertigo\u003c/i>, \u003ci>Nine Months\u003c/i> and a bunch of others. Give them time, and I'm sure they'll stock up on the complete seasons of \u003ci>Full House\u003c/i>. See the \u003cb>\u003ca href=\"http://gofugyourself.typepad.com/go_fug_yourself/2005/05/fug_york_minute.html\">Olsen Twins\u003c/a>\u003c/b> before Ashley ate Mary Kate! Or maybe it was the other way around.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My mother-in-law was happy to report that the morning coffee at Hotel del Sol was exceptionally good -- \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/04/blue-bottle-coffee-redux-one-giant.jsp\">Blue Bottle\u003c/a>\u003c/b>, maybe? -- and that she loved how bright and attractive everything was. She was particularly impressed by how one of the walls in her room was painted spring green, the other three were a warm goldenrod, and the bathroom was a dull red. I'm telling you, the people at Hotel del Sol definitely have it going on with the details, right down to the glazed, mosaic room number plaques on the doors and the fairy lights twining up the gently bending palm trees. I know this column is supposed to be about food, but I couldn't live with myself if I didn't give Hotel del Sol some major props. It's such a happy place. Plus, it sort of has something to do with food if you consider that we found Isa to be such a good idea because it was within easy walking distance of the hotel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/isa2-727718.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/isa2-724148.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>With the exception of the lamb chops and a salad, we had a major seafood fest at Isa.We started with the arugula and fennel salad. It came with meaty cubes of persimmon (something I'd been dying to try since \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/11/persimmons-please.jsp\">Shuna's post\u003c/a>\u003c/b>. See? Suggestible.), pomegranate seeds, and thin shavings of Parmigiano-Reggiano. It was so delicious that I had to recreate it in my own kitchen tonight. The only difference was I was fresh out of Parmigiano-Reggiano, so I subbed in some Manchego d'Oro. \u003c/p>\n\u003cp>Our next two courses were the grilled honey-spiced calamari with flageolet beans, arugula, and lemon zest, and the roasted tiger prawns with lemon, braised, fennel, olives, and tomato. My god. The calamari? Best I've ever had. As much as I love to sample the deep-fried variety wherever I go, I would be happy to eat this sweetened grilled version for the rest of my natural born life. The squid was tender and smokey without being the least bit tough or mushy. I'm going back for a double order of that. By comparison, the roasted prawns were not as interesting. They were cooked nicely, but the rest of the stuff that came with them didn't have a whole lot of flavor. \u003c/p>\n\u003cp>Next out was the Halibut à la Plancha with segments of orange, tiny cubings of crunchy radish, and blushing Chioggia beets. Everything had the lightest coat of champagne vinegar. I love halibut any day of the week but this particular treatment was so light and refreshing that you could taste every pure flavor shining through. \u003c/p>\n\u003cp>Of course we had to order the signature potato-wrapped sea bass with brown butter, capers, lemon, and parsley, and OF COURSE it was amazing. The potato casing was so thin you could see right through the slices. I know this for a fact because I tried it. Did I mention we also had a nice bottle of wine? The sea bass meat was dense, succulent, and, I swear, you could have told me it was lobster tail and I would have believed you. \u003c/p>\n\u003cp>Since lamb is my absolute favorite of all the bloody meats, we also ordered the roasted rack with zucchini and red pepper. They didn't even ask us how we wanted it done. Why? Because they knew exactly how it needed to be done. It was a perfect medium-rare.\u003c/p>\n\u003cp>On the side of all this protein, we ordered a dish of sautéed pea shoots with garlic, and I'm getting kind of exhausted by my raptures here, but it can't be helped -- it was another superb dish. One of the reviewers at \u003ci>Check, Please! Bay Area\u003c/i> said that Isa had \"explosive flavors\" and he was right. Put me down as a devoted fan. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'm going back for that Dungeness crab salad \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2005/11/27/MNGKPFUQ891.DTL\">just as soon as I can be totally certain I'm eating local crabs\u003c/a>\u003c/b>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/satsuma_thumb-743165.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>People who eat seasonally often extol the abundance of summer as the epitome of the fruit and vegetable season. Sure, summer has it's stars: tomatoes, berries, peaches, summer squash. But when it comes down to it, there are some gems of the other seasons that I wouldn't give up for the world. \u003c/p>\n\u003cp>In the past couple of weeks, one of my biggest addictions of the year came into season: Satsuma mandarins.\u003c/p>\n\u003cp>Mandarins can be found all over the city -- you can find organic and local mandarins at farmers' markets around town, and less local but cheaper mandarins at Chinese groceries throughout the city. Satsumas come into the market yearly around Thanksgiving and their peak season lasts around five weeks.\u003c/p>\n\u003cp>At the peak of the season, Satsuma mandarins are easy to peel and segment, each piece bursting with a sweet full-flavored juice balanced with just the right amount of acid to create a delicious snack - I often eat several in one sitting, and about five pounds a week when they are in season. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We are near some great mandarin-growing areas. Like other citrus, mandarins need hot days to grow. But the hot days and cool nights of the Capay Valley and parts of the Central Valley help mandarins develop a full flavor. California is not the primary producer of Satsumas, however. The largest Satsuma industry is in Southern Japan, where Satsumas make up about 75% of all citrus production in the country.\u003c/p>\n\u003cp>Satsumas have been available in Japan and China for over 700 years, but the first trees were planted in the United States in the 19th century when the wife of the U.S. minister to Japan shipped home orange trees from the Satsuma province, and the Satsuma varietal of the mandarin was born, or so the story goes.\u003c/p>\n\u003cp>Satsuma mandarins are part of a larger group of mandarins which include Clementine, Tangelo, Tangerine, and Royal mandarins.\u003c/p>\n\u003cp>Satsumas and mandarins in general have several symbolic meanings in Chinese, which is why you often see them around the Chinese New Year. When leaves and stems are still attached, satsumas symbolize family and friends who will not separate, and a newly married woman is given two mandarins by her new in-laws, which are to be peeled on her wedding night and shared with her husband, symbolizing a happy and full life together. Along with other citrus trees, a mandarin tree placed in the front of the home and full of fruit symbolizes the ripening of good fortune.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photo credit: \u003ca href=\"http://www.flourphoto.com/\">flourphoto\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/satsuma_thumb-743165.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>People who eat seasonally often extol the abundance of summer as the epitome of the fruit and vegetable season. Sure, summer has it's stars: tomatoes, berries, peaches, summer squash. But when it comes down to it, there are some gems of the other seasons that I wouldn't give up for the world. \u003c/p>\n\u003cp>In the past couple of weeks, one of my biggest addictions of the year came into season: Satsuma mandarins.\u003c/p>\n\u003cp>Mandarins can be found all over the city -- you can find organic and local mandarins at farmers' markets around town, and less local but cheaper mandarins at Chinese groceries throughout the city. Satsumas come into the market yearly around Thanksgiving and their peak season lasts around five weeks.\u003c/p>\n\u003cp>At the peak of the season, Satsuma mandarins are easy to peel and segment, each piece bursting with a sweet full-flavored juice balanced with just the right amount of acid to create a delicious snack - I often eat several in one sitting, and about five pounds a week when they are in season. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We are near some great mandarin-growing areas. Like other citrus, mandarins need hot days to grow. But the hot days and cool nights of the Capay Valley and parts of the Central Valley help mandarins develop a full flavor. California is not the primary producer of Satsumas, however. The largest Satsuma industry is in Southern Japan, where Satsumas make up about 75% of all citrus production in the country.\u003c/p>\n\u003cp>Satsumas have been available in Japan and China for over 700 years, but the first trees were planted in the United States in the 19th century when the wife of the U.S. minister to Japan shipped home orange trees from the Satsuma province, and the Satsuma varietal of the mandarin was born, or so the story goes.\u003c/p>\n\u003cp>Satsuma mandarins are part of a larger group of mandarins which include Clementine, Tangelo, Tangerine, and Royal mandarins.\u003c/p>\n\u003cp>Satsumas and mandarins in general have several symbolic meanings in Chinese, which is why you often see them around the Chinese New Year. When leaves and stems are still attached, satsumas symbolize family and friends who will not separate, and a newly married woman is given two mandarins by her new in-laws, which are to be peeled on her wedding night and shared with her husband, symbolizing a happy and full life together. Along with other citrus trees, a mandarin tree placed in the front of the home and full of fruit symbolizes the ripening of good fortune.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photo credit: \u003ca href=\"http://www.flourphoto.com/\">flourphoto\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving in Paris, Trois Fois",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin7_300sq.jpg\">\u003cbr>\u003cem>Spices for the pumpkin soup--cinnamon, ginger, all spice, cayenne, paprika, cumin, cardamom seeds (not pictured coriander and curry)\u003c/em>\u003c/p>\n\u003cp>I should move out of the country more often. This year I celebrated Thanksgiving not once but three times! That's three turkeys (or really big chickens), three stuffings, three mashed potatoes, and three pumpkin pies, among a few hundred other dishes. \u003c/p>\n\u003cp>\"So what!?\" you say...but bare with me here. You see, all these wonderful things that we take for granted in the good ol' U S of A such as sweet potatoes with those little marshmallows, pumpkin puree in a can, cranberry sauce (made with real cranberries!), not to mention turkeys, are far from easy to find here and once you do you might as well just hand them your wallet. Ok, I'm exaggerating but a can of Libby's pumpkin pie mix cost me a whopping 7,50 euros or $9.40! For a can of pumpkin puree! Yikes!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/libbys_300.jpg\">\u003c/p>\n\u003cp>Just last fall France was introduced to the wonders of Ocean Spray Cranberry Juice--it made the cover of FUSAC, the local expat magazine--and a friend here was so moved to find real, fresh cranberries last week that she sent out this email:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Blog or No blog, I had to tell....... Well actually I am screaming with excitement!!!! I found fresh, not frozen, cranberries from America at \"My Monoprix\" Go now!!!!!\u003c/p>\n\u003cp>You see, it's the little things in life when you live 6,000 miles away from home and the nearest Safeway.\u003c/p>\n\u003cp>The first Thanksgiving celebration was last Saturday at Kendall and Bob's who are from Ohio. They roasted not one but three turkeys, starting at 10pm the night before (!!!) and no fewer than one hundred people showed up! Like the General Session at the UN, there were people there from all over the world. A couple from India made an amazing pumpkin soup that I tried to replicate a few days later with dismal results. A woman from the UK made two delicious stuffings--one had olives in it which I've never had before in stuffing. There were many Americans of course and more than a few French curious to learn about this strange American tradition eating this strange bird.\u003c/p>\n\u003cp>When we cooked chez nous (at our house) my flatmate Pierre insisted upon a capon (a castrated chicken--now there's a job for ya'!) rather than a turkey. He considers turkeys a ridiculous bird as do most French people which is why they are hard to find here and the price of a small car when you do. So we stuffed a big capon with foie gras, chicken breasts and port and cooked it in a salt crust. It was delicious and moist but made a horrendous mess in the kitchen when we took a sledge hammer to the crust. After the first bite of foie gras stuffed capon, we declared it worthy of the ensuing clean-up.\u003c/p>\n\u003cp>\u003cstrong>the foie gras, chicken breast, port stuffing\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/thanksgiving_foie-gras_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>the capon, stuffed!\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/thanksgiving_capon3_stuffed_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>the salt crust\u003c/strong> -- gros sel (big salt), flour, egg whites, water (\u003cem>you could plaster a house with this stuff, it is so strong!\u003c/em>)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/thanksgiving_capon1_salt-crust_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Me, breaking the salt crust with a hammer...\u003c/strong> How do you know when it's done? You don't. We figured when the salt crust turned brown, or in this case, really dark brown, it must be ready... sounded good to me.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/thanksgiving_capon4_hammer_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Free at last.\u003c/strong> A perfectly cooked bird. Moist, juicy, flavorful, not dried out or cardboard-y (cardboard-y is an official culinary term).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/thanksgiving_capon5_free_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>The mess...\u003c/strong> note the sledgehammer...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/thanksgiving_capon6_mess_300.jpg\">\u003c/p>\n\u003cp>For Thanksgiving #3 this year, I volunteered to make a pumpkin soup. I tried to replicate the Indian pumpkin soup from Thanksgiving #1 with dismal results. Her spices were mixed by then sent from her mother in India and mine were mixed by an American (moi) from a market in Paris. It was at first a disaster but I managed to resurrect it into something edible. My fellow diners showered me with oohs and aahs though I think they were just being tres polite.\u003c/p>\n\u003cp>Bird #3 this year, Poulet de Bresse (a big, fat chicken from the town of Bresse, near Lyon, which is famous for their chickens), was stuffed with foie gras (do I see a trend?), sauteed ground pork, pain d'epices (spice bread similar to gingerbread), and some other secret ingredients. It was delicious, moist, rich, succulent; sweet from the pain d'epices, unctuous from the foie gras, earthy from the sauteed pork. All I can say is incroyable! A table full of green beans, roast baby potatoes, spring onion gratin, and a good old fashioned apple pie rounded out the evening.\u003c/p>\n\u003cp>\u003cstrong>Convivialite\u003c/strong> with a beautiful, welcoming table\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg_kt_table_300.jpg\">\u003c/p>\n\u003cp>My near disaster \u003cstrong>spiced pumpkin soup\u003c/strong> \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg_kt_pumpkin_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Poulet de Bresse with the stuffing oozing out\u003c/strong>. My apologies, we tucked into it before I could get a picture. The carcass was picked clean.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg_kt_poulet_knife_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Spring onion gratin with Comte cheese\u003c/strong> (like Swiss but more flavor, sharper) and...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg_kt_onions_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Good old fashioned apple pie!\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg_kt_pie1_300.jpg\">\u003c/p>\n\u003cp>I think it will be awhile before I eat turkey, chicken or foie gras again...at least until Christmas!\u003c/p>\n\u003cp>---------------------------\u003c/p>\n\u003cp>\u003cstrong>Poulet de Bresse Farci avec Foie Gras et Pain d'Epices ~ Bresse Chicken stuffed with Foie Gras and Spice Bread\u003c/strong>\u003c/p>\n\u003cp>\u003cem>adapted from Elle a Table and my friend Kristin.\u003c/em>\u003c/p>\n\u003cp>3-4 lb (1.5 kilo) chicken\u003cbr>2 red onions\u003cbr>1 lb baby potatoes\u003c/p>\n\u003cp>1 large white onion, finely chopped\u003cbr>8 oz (250 g) ground pork, sauteed\u003cbr>giblets from chicken\u003cbr>5 oz (150 g) foie gras cut into 1/2\" dice\u003cbr>10-12 slices pain d'epices (gingerbread)\u003cbr>1 egg\u003cbr>2 tbsp honey\u003cbr>3 pinches cinnamon\u003cbr>olive oil\u003cbr>1/4 stick butter (optional) cut into small dice\u003cbr>sea salt & fresh ground pepper\u003cbr>1-2 cups white wine (dry, full bodied such as a Savignon Blanc or Reisling. I don't recommend Chardonnay)\u003c/p>\n\u003cp>1. Heat oven to 400F / 200C.\u003c/p>\n\u003cp>2. Saute onions in olive oil until translucent. Add pork and chicken livers, saute and brown on medium heat\u003c/p>\n\u003cp>3. Cut gingerbread into 1/2\" cubes. Place half of the cut up gingerbread in a large bown and add the foie gras, egg, honey and cinnamon. Mix well. Add the pork/onion/giblets mixture and slowly incorporate the remaining gingerbread in 1/2 cup increments to ensure all the moisture is absorbed evenly.\u003c/p>\n\u003cp>4. Salt and pepper the cavity. Slide pieces of butter under the skin. Rub olive oil on the skin and sprinkle with a pinch or two of salt and a few grinds of the pepper mill. Stuff the bird with the foie gras mixture, tie the legs together (I've been known to use dental floss in a pinch). Place in a large roasting pan. Add 1 cup white wine to the pan. Cover the bird with foil and seal well. Cook for 45 minutes.\u003c/p>\n\u003cp>6. Boil the potatoes until about half cooked, maybe 30 minutes. Drain.\u003c/p>\n\u003cp>7. After the first 45 minutes of bird cooking, add potatoes and onions to the roasting pan. Baste the chicken and add another cup of wine if it evaporated. Reseal tightly and cook for 30 more minutes.\u003c/p>\n\u003cp>8. Remove foil, baste, and cook for a final 30 minutes. Take the bird out, cover with foil and thick towels and let sit for 30-45 minutes. Spoon out the juices and make gravy or simply skim off the fat and serve the pan juices which are delicious by itself.\u003c/p>\n\u003cp>9. When it is time to serve, untie the legs and spoon out the stuffing. Slice the meat or as we did, simply place the bird in the center of the table and have at it. Bon appetit!\u003c/p>\n\u003cp>\u003cstrong>Potage Epice de Potiron ~ Spiced Pumpkin Soup\u003c/strong>\u003c/p>\n\u003cp>This is \u003cem>not \u003c/em>how I made it originally. This is how I \u003cem>should \u003c/em>have made it originally then I wouldn't have had to put it on life support. Initially my soup came out thin and bland so I ran to the store, bought another chunk of pumpkin and a carrot or two and roasted them (400F, 45 minutes) til caramelized. Then I added them to the original soup with more spices and pureed. Here you go, with the good recipe...\u003c/p>\n\u003cp>1 pumpkin (approx 2 pounds of flesh) cut into 1\" dice\u003cbr>2 carrots cut into 1/2\" dice\u003cbr>1 leek halved lengthwise and cut into 1\" pieces\u003cbr>1 onion\u003cbr>6 cloves garlic\u003cbr>spices -- cinnamon, curry, cumin, grated fresh ginger, crushed coriander seeds, all spice, chili powder, and whatever else you like...\u003cbr>1/4 cup orange juice\u003cbr>1 overflowing tablespoon honey\u003cbr>1/4 cup cream\u003c/p>\n\u003cp>1. Select a pumpkin that is firm and bright orange on the inside. Cut away skin and cut the pumpkin into 1\" dice.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin2_300.jpg\">\u003c/p>\n\u003cp>2. Cut carrots into 1/2\" dice. Cut the green part off the leeks. Keeping the root end intact, slice lengthwise and rinse under running water to remove all the dirt. Then slice crosswise in 1\" pieces. Chop the onion and garlic.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin4_300.jpg\">\u003c/p>\n\u003cp>3. Toss the pumpkin, carrots and leeks in 1 tablespoon olive oil, a shake of salt and a few grinds of pepper. Coat thoroughly. Add a pinch or two of some of the dry powdered spices to give depth and a layering of flavors to the soup (don't add all--more will be added into the pot later to better control the flavor). Place veggies in one layer on foil on a sheet pan and roast at 400F for 45-60minutes until just starting to caramelize.\u003c/p>\n\u003cp>4. When pumpkin is cooked, add 1 tablespoon olive oil (and 1 tablespoon butter--optional) and chopped onion to an empty pot on a medium high stove. Saute onion until translucent. Add garlic, saute for another few minutes. Add roasted pumpkin, carrots, leeks to the pot. Pour in enough water to reach the top of the vegetables, cover and bring to a boil. Once it starts boiling, uncover and simmer for an hour. Add a 1/4 cup of orange juice & a little honey to the pot while it is simmering for a different flavor.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin5_300.jpg\">\u003c/p>\n\u003cp>5. If you have coriander seeds, crush a few tablespoons with a rolling pin or the back of a pan, place them in a mesh tea ball, and add to the pot. Keep it there for 15-20 minutes then take it out, otherwise the taste overpowers the soup.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin6_300.jpg\">\u003c/p>\n\u003cp>6. Once the soup has cooked thoroughly, take off the heat and blend with an immersion blender (or in batches in a blender or cuisinart). Now comes the fun part. Add a dash or two of salt and a few grinds of pepper. Blend. Taste. Now start adding spices in small amounts, and an occasional tiny pinch of salt, blending and tasting until you have the desired result. \u003c/p>\n\u003cp>Salt accentuates the flavor but do this at the end and sparingly as once you go over the salt ravine, it's hard to climb back up. I've been taught to add a cubed potato to an oversalted soup and cook for a while as the potato will absorb the salt but I've never tried it. Take your time and let the flavors meld. And go sparingly when adding cayenne!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin7_300.jpg\">\u003c/p>\n\u003cp>7. This is optional but I did it: once you have achieved the desired taste, whisk in a 1/4 cup of cream. For those of you freaking out about the fat content, this gives you about 8 bowls of soup so a 1/4 cup of cream divided by 8 is barely 1 tablespoon per person, so relax and enjoy the food.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin8_300.jpg\">\u003c/p>\n\u003cp>Serve in a bowl and garnish with a flat parsley leaf and/or a thin strip of red pepper or something of a contrasting color. Bon Appetit!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Warmest wishes this Thanksgiving holiday from very cold Paris.\u003c/strong>\u003c/em>\u003c/p>\n\n",
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"description": "Spices for the pumpkin soup--cinnamon, ginger, all spice, cayenne, paprika, cumin, cardamom seeds (not pictured coriander and curry) I should move out of the country more often. This year I celebrated Thanksgiving not once but three times! That's three turkeys (or really big chickens), three stuffings, three mashed potatoes, and three pumpkin pies, among a",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin7_300sq.jpg\">\u003cbr>\u003cem>Spices for the pumpkin soup--cinnamon, ginger, all spice, cayenne, paprika, cumin, cardamom seeds (not pictured coriander and curry)\u003c/em>\u003c/p>\n\u003cp>I should move out of the country more often. This year I celebrated Thanksgiving not once but three times! That's three turkeys (or really big chickens), three stuffings, three mashed potatoes, and three pumpkin pies, among a few hundred other dishes. \u003c/p>\n\u003cp>\"So what!?\" you say...but bare with me here. You see, all these wonderful things that we take for granted in the good ol' U S of A such as sweet potatoes with those little marshmallows, pumpkin puree in a can, cranberry sauce (made with real cranberries!), not to mention turkeys, are far from easy to find here and once you do you might as well just hand them your wallet. Ok, I'm exaggerating but a can of Libby's pumpkin pie mix cost me a whopping 7,50 euros or $9.40! For a can of pumpkin puree! Yikes!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/libbys_300.jpg\">\u003c/p>\n\u003cp>Just last fall France was introduced to the wonders of Ocean Spray Cranberry Juice--it made the cover of FUSAC, the local expat magazine--and a friend here was so moved to find real, fresh cranberries last week that she sent out this email:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Blog or No blog, I had to tell....... Well actually I am screaming with excitement!!!! I found fresh, not frozen, cranberries from America at \"My Monoprix\" Go now!!!!!\u003c/p>\n\u003cp>You see, it's the little things in life when you live 6,000 miles away from home and the nearest Safeway.\u003c/p>\n\u003cp>The first Thanksgiving celebration was last Saturday at Kendall and Bob's who are from Ohio. They roasted not one but three turkeys, starting at 10pm the night before (!!!) and no fewer than one hundred people showed up! Like the General Session at the UN, there were people there from all over the world. A couple from India made an amazing pumpkin soup that I tried to replicate a few days later with dismal results. A woman from the UK made two delicious stuffings--one had olives in it which I've never had before in stuffing. There were many Americans of course and more than a few French curious to learn about this strange American tradition eating this strange bird.\u003c/p>\n\u003cp>When we cooked chez nous (at our house) my flatmate Pierre insisted upon a capon (a castrated chicken--now there's a job for ya'!) rather than a turkey. He considers turkeys a ridiculous bird as do most French people which is why they are hard to find here and the price of a small car when you do. So we stuffed a big capon with foie gras, chicken breasts and port and cooked it in a salt crust. It was delicious and moist but made a horrendous mess in the kitchen when we took a sledge hammer to the crust. After the first bite of foie gras stuffed capon, we declared it worthy of the ensuing clean-up.\u003c/p>\n\u003cp>\u003cstrong>the foie gras, chicken breast, port stuffing\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/thanksgiving_foie-gras_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>the capon, stuffed!\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/thanksgiving_capon3_stuffed_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>the salt crust\u003c/strong> -- gros sel (big salt), flour, egg whites, water (\u003cem>you could plaster a house with this stuff, it is so strong!\u003c/em>)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/thanksgiving_capon1_salt-crust_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Me, breaking the salt crust with a hammer...\u003c/strong> How do you know when it's done? You don't. We figured when the salt crust turned brown, or in this case, really dark brown, it must be ready... sounded good to me.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/thanksgiving_capon4_hammer_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Free at last.\u003c/strong> A perfectly cooked bird. Moist, juicy, flavorful, not dried out or cardboard-y (cardboard-y is an official culinary term).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/thanksgiving_capon5_free_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>The mess...\u003c/strong> note the sledgehammer...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/thanksgiving_capon6_mess_300.jpg\">\u003c/p>\n\u003cp>For Thanksgiving #3 this year, I volunteered to make a pumpkin soup. I tried to replicate the Indian pumpkin soup from Thanksgiving #1 with dismal results. Her spices were mixed by then sent from her mother in India and mine were mixed by an American (moi) from a market in Paris. It was at first a disaster but I managed to resurrect it into something edible. My fellow diners showered me with oohs and aahs though I think they were just being tres polite.\u003c/p>\n\u003cp>Bird #3 this year, Poulet de Bresse (a big, fat chicken from the town of Bresse, near Lyon, which is famous for their chickens), was stuffed with foie gras (do I see a trend?), sauteed ground pork, pain d'epices (spice bread similar to gingerbread), and some other secret ingredients. It was delicious, moist, rich, succulent; sweet from the pain d'epices, unctuous from the foie gras, earthy from the sauteed pork. All I can say is incroyable! A table full of green beans, roast baby potatoes, spring onion gratin, and a good old fashioned apple pie rounded out the evening.\u003c/p>\n\u003cp>\u003cstrong>Convivialite\u003c/strong> with a beautiful, welcoming table\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg_kt_table_300.jpg\">\u003c/p>\n\u003cp>My near disaster \u003cstrong>spiced pumpkin soup\u003c/strong> \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg_kt_pumpkin_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Poulet de Bresse with the stuffing oozing out\u003c/strong>. My apologies, we tucked into it before I could get a picture. The carcass was picked clean.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg_kt_poulet_knife_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Spring onion gratin with Comte cheese\u003c/strong> (like Swiss but more flavor, sharper) and...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg_kt_onions_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Good old fashioned apple pie!\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg_kt_pie1_300.jpg\">\u003c/p>\n\u003cp>I think it will be awhile before I eat turkey, chicken or foie gras again...at least until Christmas!\u003c/p>\n\u003cp>---------------------------\u003c/p>\n\u003cp>\u003cstrong>Poulet de Bresse Farci avec Foie Gras et Pain d'Epices ~ Bresse Chicken stuffed with Foie Gras and Spice Bread\u003c/strong>\u003c/p>\n\u003cp>\u003cem>adapted from Elle a Table and my friend Kristin.\u003c/em>\u003c/p>\n\u003cp>3-4 lb (1.5 kilo) chicken\u003cbr>2 red onions\u003cbr>1 lb baby potatoes\u003c/p>\n\u003cp>1 large white onion, finely chopped\u003cbr>8 oz (250 g) ground pork, sauteed\u003cbr>giblets from chicken\u003cbr>5 oz (150 g) foie gras cut into 1/2\" dice\u003cbr>10-12 slices pain d'epices (gingerbread)\u003cbr>1 egg\u003cbr>2 tbsp honey\u003cbr>3 pinches cinnamon\u003cbr>olive oil\u003cbr>1/4 stick butter (optional) cut into small dice\u003cbr>sea salt & fresh ground pepper\u003cbr>1-2 cups white wine (dry, full bodied such as a Savignon Blanc or Reisling. I don't recommend Chardonnay)\u003c/p>\n\u003cp>1. Heat oven to 400F / 200C.\u003c/p>\n\u003cp>2. Saute onions in olive oil until translucent. Add pork and chicken livers, saute and brown on medium heat\u003c/p>\n\u003cp>3. Cut gingerbread into 1/2\" cubes. Place half of the cut up gingerbread in a large bown and add the foie gras, egg, honey and cinnamon. Mix well. Add the pork/onion/giblets mixture and slowly incorporate the remaining gingerbread in 1/2 cup increments to ensure all the moisture is absorbed evenly.\u003c/p>\n\u003cp>4. Salt and pepper the cavity. Slide pieces of butter under the skin. Rub olive oil on the skin and sprinkle with a pinch or two of salt and a few grinds of the pepper mill. Stuff the bird with the foie gras mixture, tie the legs together (I've been known to use dental floss in a pinch). Place in a large roasting pan. Add 1 cup white wine to the pan. Cover the bird with foil and seal well. Cook for 45 minutes.\u003c/p>\n\u003cp>6. Boil the potatoes until about half cooked, maybe 30 minutes. Drain.\u003c/p>\n\u003cp>7. After the first 45 minutes of bird cooking, add potatoes and onions to the roasting pan. Baste the chicken and add another cup of wine if it evaporated. Reseal tightly and cook for 30 more minutes.\u003c/p>\n\u003cp>8. Remove foil, baste, and cook for a final 30 minutes. Take the bird out, cover with foil and thick towels and let sit for 30-45 minutes. Spoon out the juices and make gravy or simply skim off the fat and serve the pan juices which are delicious by itself.\u003c/p>\n\u003cp>9. When it is time to serve, untie the legs and spoon out the stuffing. Slice the meat or as we did, simply place the bird in the center of the table and have at it. Bon appetit!\u003c/p>\n\u003cp>\u003cstrong>Potage Epice de Potiron ~ Spiced Pumpkin Soup\u003c/strong>\u003c/p>\n\u003cp>This is \u003cem>not \u003c/em>how I made it originally. This is how I \u003cem>should \u003c/em>have made it originally then I wouldn't have had to put it on life support. Initially my soup came out thin and bland so I ran to the store, bought another chunk of pumpkin and a carrot or two and roasted them (400F, 45 minutes) til caramelized. Then I added them to the original soup with more spices and pureed. Here you go, with the good recipe...\u003c/p>\n\u003cp>1 pumpkin (approx 2 pounds of flesh) cut into 1\" dice\u003cbr>2 carrots cut into 1/2\" dice\u003cbr>1 leek halved lengthwise and cut into 1\" pieces\u003cbr>1 onion\u003cbr>6 cloves garlic\u003cbr>spices -- cinnamon, curry, cumin, grated fresh ginger, crushed coriander seeds, all spice, chili powder, and whatever else you like...\u003cbr>1/4 cup orange juice\u003cbr>1 overflowing tablespoon honey\u003cbr>1/4 cup cream\u003c/p>\n\u003cp>1. Select a pumpkin that is firm and bright orange on the inside. Cut away skin and cut the pumpkin into 1\" dice.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin2_300.jpg\">\u003c/p>\n\u003cp>2. Cut carrots into 1/2\" dice. Cut the green part off the leeks. Keeping the root end intact, slice lengthwise and rinse under running water to remove all the dirt. Then slice crosswise in 1\" pieces. Chop the onion and garlic.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin4_300.jpg\">\u003c/p>\n\u003cp>3. Toss the pumpkin, carrots and leeks in 1 tablespoon olive oil, a shake of salt and a few grinds of pepper. Coat thoroughly. Add a pinch or two of some of the dry powdered spices to give depth and a layering of flavors to the soup (don't add all--more will be added into the pot later to better control the flavor). Place veggies in one layer on foil on a sheet pan and roast at 400F for 45-60minutes until just starting to caramelize.\u003c/p>\n\u003cp>4. When pumpkin is cooked, add 1 tablespoon olive oil (and 1 tablespoon butter--optional) and chopped onion to an empty pot on a medium high stove. Saute onion until translucent. Add garlic, saute for another few minutes. Add roasted pumpkin, carrots, leeks to the pot. Pour in enough water to reach the top of the vegetables, cover and bring to a boil. Once it starts boiling, uncover and simmer for an hour. Add a 1/4 cup of orange juice & a little honey to the pot while it is simmering for a different flavor.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin5_300.jpg\">\u003c/p>\n\u003cp>5. If you have coriander seeds, crush a few tablespoons with a rolling pin or the back of a pan, place them in a mesh tea ball, and add to the pot. Keep it there for 15-20 minutes then take it out, otherwise the taste overpowers the soup.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin6_300.jpg\">\u003c/p>\n\u003cp>6. Once the soup has cooked thoroughly, take off the heat and blend with an immersion blender (or in batches in a blender or cuisinart). Now comes the fun part. Add a dash or two of salt and a few grinds of pepper. Blend. Taste. Now start adding spices in small amounts, and an occasional tiny pinch of salt, blending and tasting until you have the desired result. \u003c/p>\n\u003cp>Salt accentuates the flavor but do this at the end and sparingly as once you go over the salt ravine, it's hard to climb back up. I've been taught to add a cubed potato to an oversalted soup and cook for a while as the potato will absorb the salt but I've never tried it. Take your time and let the flavors meld. And go sparingly when adding cayenne!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin7_300.jpg\">\u003c/p>\n\u003cp>7. This is optional but I did it: once you have achieved the desired taste, whisk in a 1/4 cup of cream. For those of you freaking out about the fat content, this gives you about 8 bowls of soup so a 1/4 cup of cream divided by 8 is barely 1 tablespoon per person, so relax and enjoy the food.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin8_300.jpg\">\u003c/p>\n\u003cp>Serve in a bowl and garnish with a flat parsley leaf and/or a thin strip of red pepper or something of a contrasting color. Bon Appetit!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Warmest wishes this Thanksgiving holiday from very cold Paris.\u003c/strong>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease103b-704268.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease103b-799569.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Check, Please! Bay Area is KQED's new local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>The \u003cstrong>Check, Please! blog\u003c/strong> (\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>kqed.org/checkplease\u003c/strong>\u003c/a>) provides restaurant information, recipes and guest reviews of the featured restaurants. You can now watch all episodes online! Check out the new \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots.\u003c/p>\n\u003cp>On KQED TV9 this Thanksgiving, Check, Please! Bay Area's first episode repeats at 7:30pm. The restaurants reviewed are: \u003ca href=\"http://blogs.kqed.org/food/?p=26\">\u003cstrong>Old Krakow Polish Restaurant\u003c/strong>\u003c/a>, \u003ca href=\"http://blogs.kqed.org/food/?p=25\">\u003cstrong>Incanto\u003c/strong>\u003c/a> and \u003ca href=\"http://blogs.kqed.org/food/?p=24\">\u003cstrong>The Hard Knox Cafe\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease103b-704268.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease103b-799569.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Check, Please! Bay Area is KQED's new local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>The \u003cstrong>Check, Please! blog\u003c/strong> (\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>kqed.org/checkplease\u003c/strong>\u003c/a>) provides restaurant information, recipes and guest reviews of the featured restaurants. You can now watch all episodes online! Check out the new \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots.\u003c/p>\n\u003cp>On KQED TV9 this Thanksgiving, Check, Please! Bay Area's first episode repeats at 7:30pm. The restaurants reviewed are: \u003ca href=\"http://blogs.kqed.org/food/?p=26\">\u003cstrong>Old Krakow Polish Restaurant\u003c/strong>\u003c/a>, \u003ca href=\"http://blogs.kqed.org/food/?p=25\">\u003cstrong>Incanto\u003c/strong>\u003c/a> and \u003ca href=\"http://blogs.kqed.org/food/?p=24\">\u003cstrong>The Hard Knox Cafe\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran2-795877.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran2-793215.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I'm always in search of a fabulous sushi bar, but I find that I often end up sticking to my old favorites. So when Wendy's birthday rolled around last week, I had the perfect opportunity to go on a sushi adventure. Now, when it comes to sushi, I tend to go for an educated adventure, rather than just throw myself headfirst into the unknown fishy universe. I did a bit of checking, asked fellow sushi afficianados, and came up with \u003ca href=\"http://www.sushiran.com/\">\u003cstrong>Sushi Ran\u003c/strong>\u003c/a>, a place I'd heard about for years but had never made the trek over the Golden Gate bridge to try.\u003c/p>\n\u003cp>Located in Sausalito, \u003ca href=\"http://www.sushiran.com/\">\u003cstrong>Sushi Ran\u003c/strong>\u003c/a> is owned by Yoshi Tome who purchased the restaurant in the late 1980s. It has not only become a bustling neighborhood institution, but a Bay Area destination. Sushi Ran was even listed as one of \u003cstrong>\u003ca href=\"http://www.zagat.com/about/about.aspx?menu=PR43\">2006 America's Top Restaurants\u003c/a>\u003c/strong> by Zagat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran3-744154.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran3-741207.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushiran.com/\">\u003cstrong>Sushi Ran\u003c/strong>\u003c/a> is divided into 2 sections, the dining room/sushi bar and, across a pathway, a cozy wine bar serving a limited menu. We made a reservation for the main restaurant. When we arrived we were shown a small table in the back room. It was perfectly nice, but not my idea of going out for sushi. I asked the host if it was possible to move to the sushi bar when space became available. Apparently the sushi gods were smiling down upon us, because 2 seats had just opened up and we gleefully took our places in front of one of the chefs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran12-783104.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran12-779968.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We opened our meal with 2 starters off the main menu: a half-dozen tiny Kumamoto oysters bathed in rice vinegar and topped with tobiko and a tangle of seaweed, and delicate scallop and chive dumplings, perfectly plump, with a light soy dressing. I liked the oysters, but not nearly as much as I loved the dumplings. I was almost tempted to order more, but did want to save myself for the renowned sushi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran10-730311.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran10-727660.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushiran.com/\">\u003cstrong>Sushi Ran\u003c/strong>\u003c/a> has all the basics on the sushi menu, but what makes them unique are the chef's specials, many of which we ordered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran1-774341.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran1-769459.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We started our sushi feast with Negi Toro Maki, fatty tuna rolls (stuffed with tender tuna) with scallions and ginger. These, along with the Rock-and-Roll (eel, cucumber, and avocado inside out rolls) were gobbled up quickly. This was followed by a flurry of nigiri and other delights, including Zuke Shiro Maguro, a house-cured Albacore tuna (smokey and delicious); Kampachi, young yellowtail that nearly melted in your mouth; and Ikura, or salmon roe, which at Sushi Ran is house-cured and only served seasonally.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran4-772602.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran4-769764.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>At the goading of our sushi neighbor, and newfound friend, we decided to order Uni (sea urchin). Our sushi friend insisted that he only orders this at Sushi Ran and this is the true test of a sushi restaurant. If it's fresh, the restaurant is typically top-notch. If not, well, you are in for some nasty uni. If you are unfamiliar with Uni, it's the mustard-yellow mound that looks like cat tongues. Yeah, not something that I find appetizing, but I've heard it tastes like the ocean lapping at your toes. For me, it's the texture thing. Anyway, Wendy had not tried Uni in perhaps 20 years, so she thought it was time for a sushi adventure. We ordered it, but I chickened out. (I know, I know, I am usually really good about trying things at least once, but this is where I had to draw the line.) Long story short, Wendy impressed not only herself, but me, the sushi chef, and our sushi friend by eating both pieces of Uni. And she liked it. Although afterwards she admitted that she probably would not be eating it again anytime soon. Not at all a reflection on the impeccable freshness of Sushi Ran's sea urchin, but more of an acquired taste. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran9-710219.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran9-705461.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Next, at the recommendation of our sushi chef, we ordered the Monkfish Liver sushi, another Sushi Ran special. Oh. My. Sushi. God. It was my absolute favorite of the evening. Sweet, silky, and oh-so-delectable. It was like fish foie gras, without all the politics. We also tried the cucumber rolls. Sounds boring? Oh no, you just haven't tried Sushi Ran's version. Shards of crisp Japanese cucumbers are rolled with pickled plum and shiso leaves, for a very refreshing, palate-cleansing delight. Order them. I'm serious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran5-702346.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran5-799699.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Finally, at the recommendation of our sushi neighbors on the other side of us, we ordered the Wagyu Beef. Beef at a sushi restaurant you say? No, this was Japanese beef tenderloin. Lovingly, thinly sliced and served nigiri style, with a bit of horseradish I believe? Again, heaven. Melt-in-your-mouth beefy fun. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran13-705587.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran13-702475.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>All in all, I would highly recommend this restaurant. It's a fun, friendly, relaxed, neighborhood type place that takes its sushi very seriously. I certainly understand why it's ranked among the great restaurants of the Bay Area.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sushiran.com/\">\u003cstrong>Sushi Ran\u003c/strong>\u003c/a> \u003cbr>107 Caledonia Street\u003cbr>Sausalito, CA\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>415.332.3620\u003c/p>\n\n",
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"description": "I'm always in search of a fabulous sushi bar, but I find that I often end up sticking to my old favorites. So when Wendy's birthday rolled around last week, I had the perfect opportunity to go on a sushi adventure. Now, when it comes to sushi, I tend to go for an educated adventure,",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran2-795877.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran2-793215.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I'm always in search of a fabulous sushi bar, but I find that I often end up sticking to my old favorites. So when Wendy's birthday rolled around last week, I had the perfect opportunity to go on a sushi adventure. Now, when it comes to sushi, I tend to go for an educated adventure, rather than just throw myself headfirst into the unknown fishy universe. I did a bit of checking, asked fellow sushi afficianados, and came up with \u003ca href=\"http://www.sushiran.com/\">\u003cstrong>Sushi Ran\u003c/strong>\u003c/a>, a place I'd heard about for years but had never made the trek over the Golden Gate bridge to try.\u003c/p>\n\u003cp>Located in Sausalito, \u003ca href=\"http://www.sushiran.com/\">\u003cstrong>Sushi Ran\u003c/strong>\u003c/a> is owned by Yoshi Tome who purchased the restaurant in the late 1980s. It has not only become a bustling neighborhood institution, but a Bay Area destination. Sushi Ran was even listed as one of \u003cstrong>\u003ca href=\"http://www.zagat.com/about/about.aspx?menu=PR43\">2006 America's Top Restaurants\u003c/a>\u003c/strong> by Zagat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran3-744154.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran3-741207.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushiran.com/\">\u003cstrong>Sushi Ran\u003c/strong>\u003c/a> is divided into 2 sections, the dining room/sushi bar and, across a pathway, a cozy wine bar serving a limited menu. We made a reservation for the main restaurant. When we arrived we were shown a small table in the back room. It was perfectly nice, but not my idea of going out for sushi. I asked the host if it was possible to move to the sushi bar when space became available. Apparently the sushi gods were smiling down upon us, because 2 seats had just opened up and we gleefully took our places in front of one of the chefs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran12-783104.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran12-779968.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We opened our meal with 2 starters off the main menu: a half-dozen tiny Kumamoto oysters bathed in rice vinegar and topped with tobiko and a tangle of seaweed, and delicate scallop and chive dumplings, perfectly plump, with a light soy dressing. I liked the oysters, but not nearly as much as I loved the dumplings. I was almost tempted to order more, but did want to save myself for the renowned sushi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran10-730311.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran10-727660.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushiran.com/\">\u003cstrong>Sushi Ran\u003c/strong>\u003c/a> has all the basics on the sushi menu, but what makes them unique are the chef's specials, many of which we ordered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran1-774341.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran1-769459.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We started our sushi feast with Negi Toro Maki, fatty tuna rolls (stuffed with tender tuna) with scallions and ginger. These, along with the Rock-and-Roll (eel, cucumber, and avocado inside out rolls) were gobbled up quickly. This was followed by a flurry of nigiri and other delights, including Zuke Shiro Maguro, a house-cured Albacore tuna (smokey and delicious); Kampachi, young yellowtail that nearly melted in your mouth; and Ikura, or salmon roe, which at Sushi Ran is house-cured and only served seasonally.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran4-772602.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran4-769764.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>At the goading of our sushi neighbor, and newfound friend, we decided to order Uni (sea urchin). Our sushi friend insisted that he only orders this at Sushi Ran and this is the true test of a sushi restaurant. If it's fresh, the restaurant is typically top-notch. If not, well, you are in for some nasty uni. If you are unfamiliar with Uni, it's the mustard-yellow mound that looks like cat tongues. Yeah, not something that I find appetizing, but I've heard it tastes like the ocean lapping at your toes. For me, it's the texture thing. Anyway, Wendy had not tried Uni in perhaps 20 years, so she thought it was time for a sushi adventure. We ordered it, but I chickened out. (I know, I know, I am usually really good about trying things at least once, but this is where I had to draw the line.) Long story short, Wendy impressed not only herself, but me, the sushi chef, and our sushi friend by eating both pieces of Uni. And she liked it. Although afterwards she admitted that she probably would not be eating it again anytime soon. Not at all a reflection on the impeccable freshness of Sushi Ran's sea urchin, but more of an acquired taste. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran9-710219.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran9-705461.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Next, at the recommendation of our sushi chef, we ordered the Monkfish Liver sushi, another Sushi Ran special. Oh. My. Sushi. God. It was my absolute favorite of the evening. Sweet, silky, and oh-so-delectable. It was like fish foie gras, without all the politics. We also tried the cucumber rolls. Sounds boring? Oh no, you just haven't tried Sushi Ran's version. Shards of crisp Japanese cucumbers are rolled with pickled plum and shiso leaves, for a very refreshing, palate-cleansing delight. Order them. I'm serious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran5-702346.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran5-799699.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Finally, at the recommendation of our sushi neighbors on the other side of us, we ordered the Wagyu Beef. Beef at a sushi restaurant you say? No, this was Japanese beef tenderloin. Lovingly, thinly sliced and served nigiri style, with a bit of horseradish I believe? Again, heaven. Melt-in-your-mouth beefy fun. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran13-705587.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sushiran13-702475.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>All in all, I would highly recommend this restaurant. It's a fun, friendly, relaxed, neighborhood type place that takes its sushi very seriously. I certainly understand why it's ranked among the great restaurants of the Bay Area.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sushiran.com/\">\u003cstrong>Sushi Ran\u003c/strong>\u003c/a> \u003cbr>107 Caledonia Street\u003cbr>Sausalito, CA\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>415.332.3620\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Manger! Boire! Vivre!",
"title": "Manger! Boire! Vivre!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_des_herme4_plate1_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Manger! Boire! Vivre! ~ Eat! Drink! Live! \u003c/strong>\u003c/p>\n\u003cp>Wise words to live by as well as the theme for this year's 19th Annual \u003ca href=\"http://www.jamesbeard.org\">\u003cstrong>James Beard Foundation\u003c/strong>\u003c/a> \u003ca href=\"http://www.jamesbeard.org/events/gala/2005/auction.shtml\">\u003cstrong>Holiday Auction and Dinner\u003c/strong>\u003c/a>. French chefs from around the world were on hand for this \u003cstrong>'Celebration de la Cuisine Francaise'\u003c/strong> at The Essex House in New York City.\u003c/p>\n\u003cp>One of the most rewarding jobs I volunteered for while in cooking school was at the \u003ca href=\"http://www.jamesbeard.org/events/index.shtml\">\u003cstrong>James Beard House\u003c/strong>\u003c/a>. I had the honor of assisting some of the most highly acclaimed chefs in the business including \u003cstrong>Mario Lohninger\u003c/strong> (\u003ca href=\"http://www.thedanube.net\">\u003cstrong>Danube\u003c/strong>\u003c/a> -- just received 2 Michelin stars!), \u003cstrong>Morimoto\u003c/strong> (\u003ca href=\"http://www.morimotorestaurant.com/\">\u003cstrong>Morimoto\u003c/strong>\u003c/a> and \u003ca href=\"http://www.foodnetwork.com/food/show_ic\">\u003cstrong>Iron Chef\u003c/strong>\u003c/a>), \u003cstrong>Mark Franz\u003c/strong> and \u003cstrong>Emily Luchetti\u003c/strong> (\u003ca href=\"http://www.farallonrestaurant.com/\">\u003cstrong>Farallon\u003c/strong>\u003c/a>), \u003cstrong>Jonathan Cartwright\u003c/strong> (\u003ca href=\"http://www.relaischateaux.com/en/search-book/hotel-restaurant/whitebarn/\">\u003cstrong>White Barn Inn\u003c/strong>\u003c/a>), \u003cstrong>Richard Reddington\u003c/strong> (\u003ca href=\"http://www.aubergedusoleil.com/\">\u003cstrong>Auberge du Soleil\u003c/strong>\u003c/a>), \u003cstrong>Martin Heierling\u003c/strong> (\u003ca href=\"http://www.bellagio.com/pages/din_cirque.asp\">\u003cstrong>Bellagio\u003c/strong>\u003c/a>) and \u003cstrong>Dave Pasternak \u003c/strong>(\u003ca href=\"http://www.esca-nyc.com\">\u003cstrong>Esca\u003c/strong>\u003c/a>). For a new deer-in-the-headlights culinary student, it was quite a privilege.\u003c/p>\n\u003cp>As I was planning my most recent trip to New York, I realized that my stay overlapped this event so I immediately fired off an email volunteering my \"culinary services\". I have yet to hear of anyone saying \"no\" to free labor, however incompetent, especially one with a drop or two of experience, so within minutes I was on the schedule for the evening of the event. It still is an honor and I am still wide-eyed, humbled, and in awe among such culinary treasures.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_chefs_asoltner_mrichard_300.jpg\">\u003cbr>\u003cem>Michel Richard and Andre Soltner\u003c/em>\u003c/p>\n\u003cp>The Chefs for the evening were: \u003cstrong>Bertrand Chemel\u003c/strong> of \u003ca href=\"http://danielnyc.com/cafeboulud/\">\u003cstrong>Cafe Boulud\u003c/strong>\u003c/a> in New York, \u003cstrong>Luc Dimnet\u003c/strong> of \u003ca href=\"http://www.rapatina.com/brasserie/\">\u003cstrong>Brasserie\u003c/strong>\u003c/a> in New York, \u003cstrong>Daniel Hebert\u003c/strong> of \u003ca href=\"http://community.iexplore.com/planning/journalEntryDining.asp?journalID=7348&entryID=20992&n=Le+Jardin+du+Quai#photos\">\u003cstrong>Le Jardin du Quai\u003c/strong>\u003c/a> in Provence, \u003cstrong>Andre Soltner\u003c/strong> of \u003ca href=\"http://www.gothamist.com/archives/2004/02/11/au_revoir_lutece.php\">\u003cstrong>Lutece\u003c/strong>\u003c/a> and the \u003ca href=\"http://www.frenchculinary.com\">\u003cstrong>French Culinary Institute\u003c/strong>\u003c/a> in New York, \u003cstrong>Michel Richard\u003c/strong> of \u003ca href=\"http://www.citronelledc.com/\">\u003cstrong>Citronelle\u003c/strong>\u003c/a> in Washington DC, and the fabulous \u003cstrong>Pierre Herme\u003c/strong> of \u003ca href=\"http://www.pierreherme.com\">\u003cstrong>Pierre Herme Patisserie\u003c/strong>\u003c/a> in Paris.\u003c/p>\n\u003cp>The menu was of course amazing as it always is at any Beard event. From wild Scottish pheasant to frog legs to tapioca with truffles to 72-hour braised beef, it was an experience to treasure. There were approximately 20 chefs and at least another 20 volunteer cooks running around trying to help but mostly getting in the way. I spent most of my time with Michel Richard and Pierre Herme's sous-chef Sebastien helping in the downstairs kitchen and then we came up to the main kitchen for service where I helped plate.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_chefs_asoltner5_300.jpg\">\u003cbr>\u003cem>Andre Soltner with Michel Richard's sous-chef\u003c/em>\u003c/p>\n\u003cp>Life in a kitchen is nothing less than grueling but the team work, the creativity and the conviviality is what draws me to the fire. And it was heartwarming to see the camaraderie amongst these great chefs. There were no egos, no posturing, just a profound respect for their 'metier' (profession) and for each other. I'm sure you're thinking \"Stop babbling and get on with the dinner!\" so without further ado...Bon appetit!\u003c/p>\n\u003cp>\u003cstrong>The Reception Menu\u003c/strong> served with\u003cbr>~ \u003cem>Laroche Mas La Chevaliere Blanc 2003\u003c/em>\u003cbr>~ \u003cem>Laroche Mas La Chevaliere Rouge 2002\u003c/em>\u003cbr>~ \u003cem>Cocktails by Remy Martin and Cointreau \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Appetizers from Bertrand Chemel of Cafe Boulud\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Une Soupe de Courge Exotique \u003c/strong>~ Exotic Squash Soup with a dollop of truffle foam\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_squash-soup1_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Faisan Sauvage Ecossaise avec Pate en Croute\u003c/strong> ~ Wild Scottish Pheasant Cooked in Pastry\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_pheasant2_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Une Salade de Betteraves avec des Pecans Caramelises\u003c/strong> ~ Beet Salad with Caramelized Pecans\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_beets_pecans2_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Arancini Champignon Sauvage\u003c/strong> ~ Wild Mushroom Arancini\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_arancini3_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Appetizers from Luc Dimnet of Brasserie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pissaladiere au Blue de Bresse, Figues et Noisettes Roties \u003c/strong>~ Blue Cheese and Roasted Fig Tartlets with Toasted Hazelnuts\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_blue-cheese-fig_3.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Cuisses de Grenouilles a l'Escabeche, Compote de Tomates Fumees et Chips d'Ail \u003c/strong>~ Frog Legs Escabeche with Crispy Garlic and Smoked Tomato Compote\u003c/p>\n\u003cp>Note: Escabeche is most often associated with pickled fish, but in this case it was picked frogs legs.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_frog-legs_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Medaillon de Chevreuil Sauvage, Mousseline de Chataignes et Salade de Celeri\u003c/strong> ~ Wild Venison Medallions with Chestnut Mousseline and Celeriac Slaw\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_venison1_300.jpg\">\u003c/p>\n\u003cp>and my favorite...\u003c/p>\n\u003cp>\u003cstrong>Poitrine de Caille et Foie Gras de La Vallee de Hudson, Pommes Fuji Caramelisees \u003c/strong>~ Hudson Valley Quail and Foie Gras with Caramelized Fuji Apples\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_foie-gras_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>The Dinner Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Entree by Daniel Hebet of Le Jardin du Quai in Provence, France\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tapioca Truffe a la Carbonate, Cerfeuil en Salad de Truffes \u003c/strong>~ Tapioca alla Carbonara with Truffles, Chervil and Truffle Salad\u003cbr>~ served with \u003cem>Champagne Piper-Heidsieck Cuvee Brut NV\u003c/em>\u003c/p>\n\u003cp>Note: This was the most interesting dish of the night with finely chopped ham, finely chopped truffles, tapioca, a dollop of creme fraiche topped with chervil and 2 perfect quail eggs. At the last moment, the chef poured the Carbonara sauce into the bowl and topped the chervil (below) as the waiters whisked the bowls away.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_entree_tapioca2_300.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_entree_tapioca1_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Plat Poisson by Andre Soltner of Lutece and the French Culinary Institute in New York\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Panache de Poissons en Feuillete, Sauce Choron \u003c/strong>~ Fish in Puff Pastry with Tomato and Tarragon Sauce\u003cbr>~ served with \u003cem>Charles Heidsieck Blanc de Millenaire Brut Vintage 1995\u003c/em>\u003c/p>\n\u003cp>Note: 'Fish in Puff Pastry' doesn't quite do it justice. This was salmon enveloped in spinach mousseline and again enveloped in cod mousseline baked in puff pastry. Everyone dove for the leftovers when the last dish went out.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_chefs_asoltner3_300.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_fish2_plate_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Plat Viande by Michel Richard of Citronelle in Washington DC\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Boeuf a la Mode a la Trois Jours \u003c/strong>~ 72-Hour-Braised Beef Short Ribs with Carrots\u003cbr>~ served with \u003cem>Champagne Piper-Heidsieck Brut Vintage 1998\u003c/em>\u003c/p>\n\u003cp>Note: Yes, you read right. 72 hours! They were cooked 'sous vide', sealed in plastic and cooked in very low temperature water...for 72 hours! To quote Barbra, 'It was like butta!' The meat was meltingly tender, cooked perfectly pink and moist inside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_chefs_mrichard5_300.jpg\">\u003cbr>\u003cem>Bruno Obadia, the sous vide guru, and Michel Richard\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_meat_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Dessert by the fabulous Pierre Herme in Paris\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Le Chocolat Noir Valrhona comme un Mille-Feuille d'Orange et Fruits d'Hiver au Vinaigre Balsamique, Jus au Jasmin \u003c/strong>~ Valrhona Dark Chocolate Mille-Feuille with Orange Gelee and Winter Fruit with Balsamic Vinegar and Essence of Jasmine\u003cbr>~ served with \u003cem>Remy Martin XO Excellence\u003c/em>\u003c/p>\n\u003cp>Note: Pierre Herme created this dessert specifically for this dinner. You unfortunately won't find it in his stores.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_chefs_pherme2_300.jpg\">\u003cbr>\u003cem>Pierre Herme plating so fast he blurred...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_des_herme2_300.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_des_herme4_plate1_300.jpg\">\u003c/p>\n\u003cp>Once this last dessert went out, the cases of champagne poured in and we all grabbed for a dessert and a glass and toasted to the evening.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_chefs_dhebet1_300.jpg\">\u003cbr>\u003cem>Chef Daniel Hebet, center, celebrating with his sous-chefs\u003c/em>.\u003c/p>\n\u003cp>Eat, drink, live, indeed!\u003c/p>\n\u003cp>____________________________\u003c/p>\n\u003cp>\u003cstrong>James Beard Foundation\u003c/strong>\u003cbr>167 West 12th Street\u003cbr>New York, NY 10011\u003cbr>212 627 2308\u003cbr>\u003ca href=\"http://www.jamesbeard.org\">\u003cstrong>www.jamesbeard.org\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Brasserie\u003c/strong>\u003cbr>100 East 53rd St\u003cbr>New York, NY 10022\u003cbr>212 751 4840\u003cbr>\u003ca href=\"http://www.rapatina.com/brasserie/\">\u003cstrong>www.rapatina.com/brasserie\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cafe Boulud\u003c/strong>\u003cbr>20 E. 76th Street\u003cbr>New York, NY 10021\u003cbr>212 772 2600\u003cbr>\u003ca href=\"http://danielnyc.com/cafeboulud\">\u003cstrong>danielnyc.com/cafeboulud\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Citronelle\u003c/strong>\u003cbr>3000 M Street, NW\u003cbr>Washington, DC 20007\u003cbr>\u003ca href=\"http://www.citronelledc.com\">\u003cstrong>www.frenchculinary.com\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Le Jardin du Quai\u003c/strong>\u003cbr>2 avenue Julien Guigue\u003cbr>L'Isle sur La Sorgue\u003cbr>+33 (0)4 90 20 14 98\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Pierre Herme\u003c/strong>\u003cbr>72, rue Bonaparte\u003cbr>Paris 75006, France\u003cbr>+33 (0) 1 43 54 47 77\u003cbr>\u003ca href=\"http://www.pierreherme.com\">\u003cstrong>www.pierreherme.com\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"description": "Manger! Boire! Vivre! ~ Eat! Drink! Live! Wise words to live by as well as the theme for this year's 19th Annual James Beard Foundation Holiday Auction and Dinner. French chefs from around the world were on hand for this 'Celebration de la Cuisine Francaise' at The Essex House in New York City. One of",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_des_herme4_plate1_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Manger! Boire! Vivre! ~ Eat! Drink! Live! \u003c/strong>\u003c/p>\n\u003cp>Wise words to live by as well as the theme for this year's 19th Annual \u003ca href=\"http://www.jamesbeard.org\">\u003cstrong>James Beard Foundation\u003c/strong>\u003c/a> \u003ca href=\"http://www.jamesbeard.org/events/gala/2005/auction.shtml\">\u003cstrong>Holiday Auction and Dinner\u003c/strong>\u003c/a>. French chefs from around the world were on hand for this \u003cstrong>'Celebration de la Cuisine Francaise'\u003c/strong> at The Essex House in New York City.\u003c/p>\n\u003cp>One of the most rewarding jobs I volunteered for while in cooking school was at the \u003ca href=\"http://www.jamesbeard.org/events/index.shtml\">\u003cstrong>James Beard House\u003c/strong>\u003c/a>. I had the honor of assisting some of the most highly acclaimed chefs in the business including \u003cstrong>Mario Lohninger\u003c/strong> (\u003ca href=\"http://www.thedanube.net\">\u003cstrong>Danube\u003c/strong>\u003c/a> -- just received 2 Michelin stars!), \u003cstrong>Morimoto\u003c/strong> (\u003ca href=\"http://www.morimotorestaurant.com/\">\u003cstrong>Morimoto\u003c/strong>\u003c/a> and \u003ca href=\"http://www.foodnetwork.com/food/show_ic\">\u003cstrong>Iron Chef\u003c/strong>\u003c/a>), \u003cstrong>Mark Franz\u003c/strong> and \u003cstrong>Emily Luchetti\u003c/strong> (\u003ca href=\"http://www.farallonrestaurant.com/\">\u003cstrong>Farallon\u003c/strong>\u003c/a>), \u003cstrong>Jonathan Cartwright\u003c/strong> (\u003ca href=\"http://www.relaischateaux.com/en/search-book/hotel-restaurant/whitebarn/\">\u003cstrong>White Barn Inn\u003c/strong>\u003c/a>), \u003cstrong>Richard Reddington\u003c/strong> (\u003ca href=\"http://www.aubergedusoleil.com/\">\u003cstrong>Auberge du Soleil\u003c/strong>\u003c/a>), \u003cstrong>Martin Heierling\u003c/strong> (\u003ca href=\"http://www.bellagio.com/pages/din_cirque.asp\">\u003cstrong>Bellagio\u003c/strong>\u003c/a>) and \u003cstrong>Dave Pasternak \u003c/strong>(\u003ca href=\"http://www.esca-nyc.com\">\u003cstrong>Esca\u003c/strong>\u003c/a>). For a new deer-in-the-headlights culinary student, it was quite a privilege.\u003c/p>\n\u003cp>As I was planning my most recent trip to New York, I realized that my stay overlapped this event so I immediately fired off an email volunteering my \"culinary services\". I have yet to hear of anyone saying \"no\" to free labor, however incompetent, especially one with a drop or two of experience, so within minutes I was on the schedule for the evening of the event. It still is an honor and I am still wide-eyed, humbled, and in awe among such culinary treasures.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_chefs_asoltner_mrichard_300.jpg\">\u003cbr>\u003cem>Michel Richard and Andre Soltner\u003c/em>\u003c/p>\n\u003cp>The Chefs for the evening were: \u003cstrong>Bertrand Chemel\u003c/strong> of \u003ca href=\"http://danielnyc.com/cafeboulud/\">\u003cstrong>Cafe Boulud\u003c/strong>\u003c/a> in New York, \u003cstrong>Luc Dimnet\u003c/strong> of \u003ca href=\"http://www.rapatina.com/brasserie/\">\u003cstrong>Brasserie\u003c/strong>\u003c/a> in New York, \u003cstrong>Daniel Hebert\u003c/strong> of \u003ca href=\"http://community.iexplore.com/planning/journalEntryDining.asp?journalID=7348&entryID=20992&n=Le+Jardin+du+Quai#photos\">\u003cstrong>Le Jardin du Quai\u003c/strong>\u003c/a> in Provence, \u003cstrong>Andre Soltner\u003c/strong> of \u003ca href=\"http://www.gothamist.com/archives/2004/02/11/au_revoir_lutece.php\">\u003cstrong>Lutece\u003c/strong>\u003c/a> and the \u003ca href=\"http://www.frenchculinary.com\">\u003cstrong>French Culinary Institute\u003c/strong>\u003c/a> in New York, \u003cstrong>Michel Richard\u003c/strong> of \u003ca href=\"http://www.citronelledc.com/\">\u003cstrong>Citronelle\u003c/strong>\u003c/a> in Washington DC, and the fabulous \u003cstrong>Pierre Herme\u003c/strong> of \u003ca href=\"http://www.pierreherme.com\">\u003cstrong>Pierre Herme Patisserie\u003c/strong>\u003c/a> in Paris.\u003c/p>\n\u003cp>The menu was of course amazing as it always is at any Beard event. From wild Scottish pheasant to frog legs to tapioca with truffles to 72-hour braised beef, it was an experience to treasure. There were approximately 20 chefs and at least another 20 volunteer cooks running around trying to help but mostly getting in the way. I spent most of my time with Michel Richard and Pierre Herme's sous-chef Sebastien helping in the downstairs kitchen and then we came up to the main kitchen for service where I helped plate.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_chefs_asoltner5_300.jpg\">\u003cbr>\u003cem>Andre Soltner with Michel Richard's sous-chef\u003c/em>\u003c/p>\n\u003cp>Life in a kitchen is nothing less than grueling but the team work, the creativity and the conviviality is what draws me to the fire. And it was heartwarming to see the camaraderie amongst these great chefs. There were no egos, no posturing, just a profound respect for their 'metier' (profession) and for each other. I'm sure you're thinking \"Stop babbling and get on with the dinner!\" so without further ado...Bon appetit!\u003c/p>\n\u003cp>\u003cstrong>The Reception Menu\u003c/strong> served with\u003cbr>~ \u003cem>Laroche Mas La Chevaliere Blanc 2003\u003c/em>\u003cbr>~ \u003cem>Laroche Mas La Chevaliere Rouge 2002\u003c/em>\u003cbr>~ \u003cem>Cocktails by Remy Martin and Cointreau \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Appetizers from Bertrand Chemel of Cafe Boulud\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Une Soupe de Courge Exotique \u003c/strong>~ Exotic Squash Soup with a dollop of truffle foam\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_squash-soup1_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Faisan Sauvage Ecossaise avec Pate en Croute\u003c/strong> ~ Wild Scottish Pheasant Cooked in Pastry\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_pheasant2_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Une Salade de Betteraves avec des Pecans Caramelises\u003c/strong> ~ Beet Salad with Caramelized Pecans\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_beets_pecans2_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Arancini Champignon Sauvage\u003c/strong> ~ Wild Mushroom Arancini\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_arancini3_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Appetizers from Luc Dimnet of Brasserie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pissaladiere au Blue de Bresse, Figues et Noisettes Roties \u003c/strong>~ Blue Cheese and Roasted Fig Tartlets with Toasted Hazelnuts\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_blue-cheese-fig_3.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Cuisses de Grenouilles a l'Escabeche, Compote de Tomates Fumees et Chips d'Ail \u003c/strong>~ Frog Legs Escabeche with Crispy Garlic and Smoked Tomato Compote\u003c/p>\n\u003cp>Note: Escabeche is most often associated with pickled fish, but in this case it was picked frogs legs.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_frog-legs_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Medaillon de Chevreuil Sauvage, Mousseline de Chataignes et Salade de Celeri\u003c/strong> ~ Wild Venison Medallions with Chestnut Mousseline and Celeriac Slaw\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_venison1_300.jpg\">\u003c/p>\n\u003cp>and my favorite...\u003c/p>\n\u003cp>\u003cstrong>Poitrine de Caille et Foie Gras de La Vallee de Hudson, Pommes Fuji Caramelisees \u003c/strong>~ Hudson Valley Quail and Foie Gras with Caramelized Fuji Apples\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_app_foie-gras_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>The Dinner Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Entree by Daniel Hebet of Le Jardin du Quai in Provence, France\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tapioca Truffe a la Carbonate, Cerfeuil en Salad de Truffes \u003c/strong>~ Tapioca alla Carbonara with Truffles, Chervil and Truffle Salad\u003cbr>~ served with \u003cem>Champagne Piper-Heidsieck Cuvee Brut NV\u003c/em>\u003c/p>\n\u003cp>Note: This was the most interesting dish of the night with finely chopped ham, finely chopped truffles, tapioca, a dollop of creme fraiche topped with chervil and 2 perfect quail eggs. At the last moment, the chef poured the Carbonara sauce into the bowl and topped the chervil (below) as the waiters whisked the bowls away.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_entree_tapioca2_300.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_entree_tapioca1_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Plat Poisson by Andre Soltner of Lutece and the French Culinary Institute in New York\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Panache de Poissons en Feuillete, Sauce Choron \u003c/strong>~ Fish in Puff Pastry with Tomato and Tarragon Sauce\u003cbr>~ served with \u003cem>Charles Heidsieck Blanc de Millenaire Brut Vintage 1995\u003c/em>\u003c/p>\n\u003cp>Note: 'Fish in Puff Pastry' doesn't quite do it justice. This was salmon enveloped in spinach mousseline and again enveloped in cod mousseline baked in puff pastry. Everyone dove for the leftovers when the last dish went out.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_chefs_asoltner3_300.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_fish2_plate_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Plat Viande by Michel Richard of Citronelle in Washington DC\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Boeuf a la Mode a la Trois Jours \u003c/strong>~ 72-Hour-Braised Beef Short Ribs with Carrots\u003cbr>~ served with \u003cem>Champagne Piper-Heidsieck Brut Vintage 1998\u003c/em>\u003c/p>\n\u003cp>Note: Yes, you read right. 72 hours! They were cooked 'sous vide', sealed in plastic and cooked in very low temperature water...for 72 hours! To quote Barbra, 'It was like butta!' The meat was meltingly tender, cooked perfectly pink and moist inside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_chefs_mrichard5_300.jpg\">\u003cbr>\u003cem>Bruno Obadia, the sous vide guru, and Michel Richard\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_meat_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Dessert by the fabulous Pierre Herme in Paris\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Le Chocolat Noir Valrhona comme un Mille-Feuille d'Orange et Fruits d'Hiver au Vinaigre Balsamique, Jus au Jasmin \u003c/strong>~ Valrhona Dark Chocolate Mille-Feuille with Orange Gelee and Winter Fruit with Balsamic Vinegar and Essence of Jasmine\u003cbr>~ served with \u003cem>Remy Martin XO Excellence\u003c/em>\u003c/p>\n\u003cp>Note: Pierre Herme created this dessert specifically for this dinner. You unfortunately won't find it in his stores.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_chefs_pherme2_300.jpg\">\u003cbr>\u003cem>Pierre Herme plating so fast he blurred...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_des_herme2_300.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_des_herme4_plate1_300.jpg\">\u003c/p>\n\u003cp>Once this last dessert went out, the cases of champagne poured in and we all grabbed for a dessert and a glass and toasted to the evening.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beard_chefs_dhebet1_300.jpg\">\u003cbr>\u003cem>Chef Daniel Hebet, center, celebrating with his sous-chefs\u003c/em>.\u003c/p>\n\u003cp>Eat, drink, live, indeed!\u003c/p>\n\u003cp>____________________________\u003c/p>\n\u003cp>\u003cstrong>James Beard Foundation\u003c/strong>\u003cbr>167 West 12th Street\u003cbr>New York, NY 10011\u003cbr>212 627 2308\u003cbr>\u003ca href=\"http://www.jamesbeard.org\">\u003cstrong>www.jamesbeard.org\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Brasserie\u003c/strong>\u003cbr>100 East 53rd St\u003cbr>New York, NY 10022\u003cbr>212 751 4840\u003cbr>\u003ca href=\"http://www.rapatina.com/brasserie/\">\u003cstrong>www.rapatina.com/brasserie\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cafe Boulud\u003c/strong>\u003cbr>20 E. 76th Street\u003cbr>New York, NY 10021\u003cbr>212 772 2600\u003cbr>\u003ca href=\"http://danielnyc.com/cafeboulud\">\u003cstrong>danielnyc.com/cafeboulud\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Citronelle\u003c/strong>\u003cbr>3000 M Street, NW\u003cbr>Washington, DC 20007\u003cbr>\u003ca href=\"http://www.citronelledc.com\">\u003cstrong>www.frenchculinary.com\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Le Jardin du Quai\u003c/strong>\u003cbr>2 avenue Julien Guigue\u003cbr>L'Isle sur La Sorgue\u003cbr>+33 (0)4 90 20 14 98\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease101-724688.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease101-720316.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Check, Please! Bay Area is KQED's new local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=4\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Episode 3:\u003c/p>\n\u003cp>1) \u003cstrong>Isa\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=5\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=6\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=8\">recipe\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Antica Trattoria\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=9\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=10\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=11\">recipe\u003c/a> | \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Salang Pass\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=12\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=14\">reviews\u003c/a> | \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\">\u003cstrong>Check, Please! Bay Area photo gallery\u003c/strong>\u003c/a> is up now -- view featured restaurant photos and some behind the scenes shots!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease101-724688.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease101-720316.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Check, Please! Bay Area is KQED's new local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=4\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Episode 3:\u003c/p>\n\u003cp>1) \u003cstrong>Isa\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=5\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=6\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=8\">recipe\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Antica Trattoria\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=9\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=10\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=11\">recipe\u003c/a> | \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3) \u003cstrong>Salang Pass\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=12\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=14\">reviews\u003c/a> | \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\">\u003cstrong>Check, Please! Bay Area photo gallery\u003c/strong>\u003c/a> is up now -- view featured restaurant photos and some behind the scenes shots!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Region Revisited",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/regionpork-703021.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/regionpork-700649.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Well friends, it's getting chilly in the Bay Area and it's putting me in mind of -- no, actually, it's NOT getting chilly in the Bay Area. At all. And I'm peeved. Stop with all this warm sunshine crap already! I want sharp winds, chunky sweaters, pink cheeks, and hearty foods! If it actually WERE getting autumnal around here I'd be TOTALLY commenting on how it was all putting me in mind of a TRULY delectable dish I had in San Diego. But noooooo!\u003c/p>\n\u003cp>Two very important things happen this Friday. The first -- and less interesting -- is that I turn thirty-two. The second -- and much more delectable -- is that \u003cb>\u003ca href=\"http://www.regionrestaurant.com/\">Region\u003c/a>\u003c/b> turns two! \u003ci>*Groan*\u003c/i> What I wouldn't give to be at that fabulous restaurant celebrating both our birthdays with wine and food and friends and food and...food. After I wrote my initial \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/08/big-night-at-region.jsp\">review\u003c/a>\u003c/b>, I never mentioned how I went back and gorged myself two more times. Count 'em -- three visits in three weeks. Yes, it's that good. Therefore, given the week and my empty stomach, it's time for a little Region Redux.\u003c/p>\n\u003cp>The truly delectable dish that would be perfect right now if San Francisco would just GIVE it up and ADMIT that it's NOVEMBER ALREADY is the duck risotto I had on my last night at Region. It was so good that my husband and I scarfed it all down before I recovered my wits enough to take a picture. We may be pigs but we do share. In fact, our dining companions both ordered the duck risotto as well and were astounded that Mathra and I were content to share ours with one another. We were content to share because we also ordered a heirloom tomato salad with arugula and goat cheese. First of all, it was August, so how the hell could we resist tomato salad? \"All tomatoes, all the time,\" is my summer mantra, if you want to know the truth. Second of all, my husband and I are food compatible. \u003c/p>\n\u003cp>Basically, we both like everything so much that we get double our pleasure when we go out to eat. We read the menu veeeeery carefully and decide on the best two items for starters and mains. Halfway through each dish, we yell (or whisper, depending if there are white tablecloths in the room), \"SWITCH!\" and trade plates. We are very judicious about it as well, honestly eating only half the food on the plate. (However, I have been known to stab a mushroom or two more than my regimented allotment, but he looks the other way and that's why I married him.) This sharing thing was something our dining companions couldn't understand. Desiree commented that if she tried it with James over a shallow bowl of melting duck risotto, she'd lose a hand. Lucky for us, we still have both hands and we both got to enjoy summer's end tomatoes AND hearty, succulent duck risotto.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/regionpork2-783581.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/regionpork2-781183.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Twice at Region we ordered pork chops that had things done to them that I don't believe are strictly legal, but definitely made all of us sigh, \"Yeaaah, that's the OTHER white meat!\" The first time the chop was grilled and topped with roasted sweet summer corn, and the second time nestled the succulent pork on an oozy pillow of braised apples, peppers, and tomatoes. I really need to make more pork at home, but after we had a Christmas Incident where one of our cats attacked the apple and cherry-stuffed pork loin, wrestled it to the floor, and proceeded to make sure it regretted ever coming out of the oven, I haven't been able to bring myself to bring pig into our house since.\u003c/p>\n\u003cp>My top three -- no, four. Okay, five -- to-die-for dishes at Region are: the duck risotto, the cork-boiled and char-grilled octopus, the citrus-braised tomatoes, anything they do with scallops, and their homemade pastas. On our final night, those last two faves got combined in a seared scallop and pesto'd pasta dish that was so frickin' fantastic, I cry just thinking about it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/regionscallops-731252.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/regionscallops-728439.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The scallops were juicy, meaty, and ever-so-gently seared, while the pesto-tossed pasta was light on the teeth and happy in the stomach. Again, Mathra shouted down his scallop allergy and sampled that dish -- all for the love of Region.\u003c/p>\n\u003cp>Region isn't about over-sauced, over-truffled, or overwrought food. Region is simple, honest, pure, and those three things make it one of the best restaurants ever to pass my lips.\u003c/p>\n\u003cp>Happy 2nd Birthday, Region. Wish I was there.\u003c/p>\n\u003cp>\u003ci>Region\u003cbr>Farm Fresh Cuisine\u003cbr>3671 Fifth Avenue\u003cbr>San Diego, CA 92103\u003c/i>\u003c/p>\n\u003cp>619.299.6499\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Dinner: Tuesday-Sunday 6 to 10 PM\u003c/p>\n\n",
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"description": "Well friends, it's getting chilly in the Bay Area and it's putting me in mind of -- no, actually, it's NOT getting chilly in the Bay Area. At all. And I'm peeved. Stop with all this warm sunshine crap already! I want sharp winds, chunky sweaters, pink cheeks, and hearty foods! If it actually WERE",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/regionpork-703021.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/regionpork-700649.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Well friends, it's getting chilly in the Bay Area and it's putting me in mind of -- no, actually, it's NOT getting chilly in the Bay Area. At all. And I'm peeved. Stop with all this warm sunshine crap already! I want sharp winds, chunky sweaters, pink cheeks, and hearty foods! If it actually WERE getting autumnal around here I'd be TOTALLY commenting on how it was all putting me in mind of a TRULY delectable dish I had in San Diego. But noooooo!\u003c/p>\n\u003cp>Two very important things happen this Friday. The first -- and less interesting -- is that I turn thirty-two. The second -- and much more delectable -- is that \u003cb>\u003ca href=\"http://www.regionrestaurant.com/\">Region\u003c/a>\u003c/b> turns two! \u003ci>*Groan*\u003c/i> What I wouldn't give to be at that fabulous restaurant celebrating both our birthdays with wine and food and friends and food and...food. After I wrote my initial \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/08/big-night-at-region.jsp\">review\u003c/a>\u003c/b>, I never mentioned how I went back and gorged myself two more times. Count 'em -- three visits in three weeks. Yes, it's that good. Therefore, given the week and my empty stomach, it's time for a little Region Redux.\u003c/p>\n\u003cp>The truly delectable dish that would be perfect right now if San Francisco would just GIVE it up and ADMIT that it's NOVEMBER ALREADY is the duck risotto I had on my last night at Region. It was so good that my husband and I scarfed it all down before I recovered my wits enough to take a picture. We may be pigs but we do share. In fact, our dining companions both ordered the duck risotto as well and were astounded that Mathra and I were content to share ours with one another. We were content to share because we also ordered a heirloom tomato salad with arugula and goat cheese. First of all, it was August, so how the hell could we resist tomato salad? \"All tomatoes, all the time,\" is my summer mantra, if you want to know the truth. Second of all, my husband and I are food compatible. \u003c/p>\n\u003cp>Basically, we both like everything so much that we get double our pleasure when we go out to eat. We read the menu veeeeery carefully and decide on the best two items for starters and mains. Halfway through each dish, we yell (or whisper, depending if there are white tablecloths in the room), \"SWITCH!\" and trade plates. We are very judicious about it as well, honestly eating only half the food on the plate. (However, I have been known to stab a mushroom or two more than my regimented allotment, but he looks the other way and that's why I married him.) This sharing thing was something our dining companions couldn't understand. Desiree commented that if she tried it with James over a shallow bowl of melting duck risotto, she'd lose a hand. Lucky for us, we still have both hands and we both got to enjoy summer's end tomatoes AND hearty, succulent duck risotto.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/regionpork2-783581.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/regionpork2-781183.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Twice at Region we ordered pork chops that had things done to them that I don't believe are strictly legal, but definitely made all of us sigh, \"Yeaaah, that's the OTHER white meat!\" The first time the chop was grilled and topped with roasted sweet summer corn, and the second time nestled the succulent pork on an oozy pillow of braised apples, peppers, and tomatoes. I really need to make more pork at home, but after we had a Christmas Incident where one of our cats attacked the apple and cherry-stuffed pork loin, wrestled it to the floor, and proceeded to make sure it regretted ever coming out of the oven, I haven't been able to bring myself to bring pig into our house since.\u003c/p>\n\u003cp>My top three -- no, four. Okay, five -- to-die-for dishes at Region are: the duck risotto, the cork-boiled and char-grilled octopus, the citrus-braised tomatoes, anything they do with scallops, and their homemade pastas. On our final night, those last two faves got combined in a seared scallop and pesto'd pasta dish that was so frickin' fantastic, I cry just thinking about it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/regionscallops-731252.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/regionscallops-728439.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The scallops were juicy, meaty, and ever-so-gently seared, while the pesto-tossed pasta was light on the teeth and happy in the stomach. Again, Mathra shouted down his scallop allergy and sampled that dish -- all for the love of Region.\u003c/p>\n\u003cp>Region isn't about over-sauced, over-truffled, or overwrought food. Region is simple, honest, pure, and those three things make it one of the best restaurants ever to pass my lips.\u003c/p>\n\u003cp>Happy 2nd Birthday, Region. Wish I was there.\u003c/p>\n\u003cp>\u003ci>Region\u003cbr>Farm Fresh Cuisine\u003cbr>3671 Fifth Avenue\u003cbr>San Diego, CA 92103\u003c/i>\u003c/p>\n\u003cp>619.299.6499\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Dinner: Tuesday-Sunday 6 to 10 PM\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When Prince Charles and the Duchess of Cornwall were in California at the beginning of this month, they spent a good amount of time in the Point Reyes area meeting with farmers, picnicking, and dining at local restaurants. They couldn't have chosen a better place.\u003c/p>\n\u003cp>It is surprising how many locals are not aware of the splendor of Tomales Bay and Point Reyes. Forty-five minutes from San Francisco, it is an easy get-away for a day or weekend trip. I feel an almost magnetic pull to the area, and Jason and I go up a couple times a year and stay for a few days at a time.\u003c/p>\n\u003cp>Dining in the Tomales Bay / Point Reyes area is rarely a disappointment. With a focus on locally and sustainably-grown foods, many restaurants are surprisingly great given the ruralness of the area.\u003c/p>\n\u003cp>\u003cstrong>Tomales Bakery\u003c/strong>. Drive into the tiny town of Tomales at the northern part of Tomales Bay, and the first thing you will notice is a small bakery on the east side of the street. Tomales Bakery serves up sweet and savory pastries that rival the best baked goods that I eat in San Francisco. Their breads are wonderful and come out of the oven all day. My favorites here include their pizza-like pesto twists and whatever cookies are served up for the day.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/marshallstore-732354.jpg\" alt=\"\" border=\"0\">\u003cb>\u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>\u003c/b>. This small store in Marshall bills itself as \"an oyster bar, a deli, and a grocery store\" all rolled into one. The town of Marshall is well known to oyster connoisseurs as the home of Hog Island Oyster Company. But if you are looking for fresh oysters without doing the work of shucking, the Marshall Store is a good compromise. In addition to impeccable oysters on the half-shell, the Marshall Store also serves excellent barbecued oysters. I come back again and again for the clam chowder -- their rendition is very peppery and chock full of clams.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The service here is almost non-existent. You can walk in, grab a beer from the coolers, serve yourself up some wonderful clam chowder, and then go into a side room to order whatever oysters you'd like. The eclectic room is a comfortable place to relax and spend some time while slurping down oysters.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/olemainn-758991.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/olemainn-755743.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ca href=\"http://www.theolemainn.com/\">\u003cstrong>The Olema Inn\u003c/strong>\u003c/a>. The first thing you notice when you walk into The Olema Inn for dinner is the beauty of the dining room. With large windows that look out on to a small garden, the room has wonderful light and a comfortable feel. Chef Ed Vigil presides over the kitchen at the Olema Inn and focuses on locally and organically grown ingredients. The \u003cb>\u003ca href=\"http://www.theolemainn.com/menua.html\">menu\u003c/a>\u003c/b> always features the best offerings of the season, and is a culinary tour through the area. I always recommend the pork chop, and Chef Vigil's salads are notable for their variety of ingredients and balance. Monday nights are \u003cb>\u003ca href=\"http://fogcity.blogs.com/jen/2004/09/locals_night_at.html\">\"Locals' Nights\"\u003c/a>\u003c/b> at the Olema Inn and feature small plates and live music.\u003c/p>\n\u003cp>\u003cstrong>Tomales Bay Foods\u003c/strong>. If you could only choose one place in the area to gather items for a picnic, Tomales Bay Foods would be that place. A large barn right in Point Reyes Station, Tomales Bay Foods features several businesses under one roof: Indian Peach Deli, Golden Point Produce, and Cowgirl Creamery. The Indian Peach Deli at the back of the barn sells wonderful sandwiches, housemade salads, and other essentials such as salami and olives. Anyone who has been to the Cowgirl Creamery Store at San Francisco's Ferry Building will appreciate the relative calm of the Point Reyes Station store. Here you can taste and purchase a wide variety of artisan cheeses as well as watch the cheesemakers make Cowgirl Creamery's cheeses.\u003c/p>\n\u003cp>\u003cstrong>Marshall Store\u003c/strong>\u003cbr>19225 Highway One\u003cbr>Marshall, CA\u003cbr>(415) 663-1339\u003c/p>\n\u003cp>\u003cstrong>The Olema Inn\u003c/strong>\u003cbr>10000 Sir Francis Drake Blvd.\u003cbr>Olema, CA\u003cbr>(415) 663-9559\u003cbr>reservations recommended\u003c/p>\n\u003cp>\u003cstrong>Tomales Bakery\u003c/strong>\u003cbr>27000 Highway One\u003cbr>Tomales, CA\u003cbr>(707) 878-2429\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tomales Bay Foods\u003c/strong>\u003cbr>4th and B Streets\u003cbr>Point Reyes Station, CA\u003cbr>(415) 663-9335\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Prince Charles and the Duchess of Cornwall were in California at the beginning of this month, they spent a good amount of time in the Point Reyes area meeting with farmers, picnicking, and dining at local restaurants. They couldn't have chosen a better place.\u003c/p>\n\u003cp>It is surprising how many locals are not aware of the splendor of Tomales Bay and Point Reyes. Forty-five minutes from San Francisco, it is an easy get-away for a day or weekend trip. I feel an almost magnetic pull to the area, and Jason and I go up a couple times a year and stay for a few days at a time.\u003c/p>\n\u003cp>Dining in the Tomales Bay / Point Reyes area is rarely a disappointment. With a focus on locally and sustainably-grown foods, many restaurants are surprisingly great given the ruralness of the area.\u003c/p>\n\u003cp>\u003cstrong>Tomales Bakery\u003c/strong>. Drive into the tiny town of Tomales at the northern part of Tomales Bay, and the first thing you will notice is a small bakery on the east side of the street. Tomales Bakery serves up sweet and savory pastries that rival the best baked goods that I eat in San Francisco. Their breads are wonderful and come out of the oven all day. My favorites here include their pizza-like pesto twists and whatever cookies are served up for the day.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/marshallstore-732354.jpg\" alt=\"\" border=\"0\">\u003cb>\u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>\u003c/b>. This small store in Marshall bills itself as \"an oyster bar, a deli, and a grocery store\" all rolled into one. The town of Marshall is well known to oyster connoisseurs as the home of Hog Island Oyster Company. But if you are looking for fresh oysters without doing the work of shucking, the Marshall Store is a good compromise. In addition to impeccable oysters on the half-shell, the Marshall Store also serves excellent barbecued oysters. I come back again and again for the clam chowder -- their rendition is very peppery and chock full of clams.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The service here is almost non-existent. You can walk in, grab a beer from the coolers, serve yourself up some wonderful clam chowder, and then go into a side room to order whatever oysters you'd like. The eclectic room is a comfortable place to relax and spend some time while slurping down oysters.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/olemainn-758991.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/olemainn-755743.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ca href=\"http://www.theolemainn.com/\">\u003cstrong>The Olema Inn\u003c/strong>\u003c/a>. The first thing you notice when you walk into The Olema Inn for dinner is the beauty of the dining room. With large windows that look out on to a small garden, the room has wonderful light and a comfortable feel. Chef Ed Vigil presides over the kitchen at the Olema Inn and focuses on locally and organically grown ingredients. The \u003cb>\u003ca href=\"http://www.theolemainn.com/menua.html\">menu\u003c/a>\u003c/b> always features the best offerings of the season, and is a culinary tour through the area. I always recommend the pork chop, and Chef Vigil's salads are notable for their variety of ingredients and balance. Monday nights are \u003cb>\u003ca href=\"http://fogcity.blogs.com/jen/2004/09/locals_night_at.html\">\"Locals' Nights\"\u003c/a>\u003c/b> at the Olema Inn and feature small plates and live music.\u003c/p>\n\u003cp>\u003cstrong>Tomales Bay Foods\u003c/strong>. If you could only choose one place in the area to gather items for a picnic, Tomales Bay Foods would be that place. A large barn right in Point Reyes Station, Tomales Bay Foods features several businesses under one roof: Indian Peach Deli, Golden Point Produce, and Cowgirl Creamery. The Indian Peach Deli at the back of the barn sells wonderful sandwiches, housemade salads, and other essentials such as salami and olives. Anyone who has been to the Cowgirl Creamery Store at San Francisco's Ferry Building will appreciate the relative calm of the Point Reyes Station store. Here you can taste and purchase a wide variety of artisan cheeses as well as watch the cheesemakers make Cowgirl Creamery's cheeses.\u003c/p>\n\u003cp>\u003cstrong>Marshall Store\u003c/strong>\u003cbr>19225 Highway One\u003cbr>Marshall, CA\u003cbr>(415) 663-1339\u003c/p>\n\u003cp>\u003cstrong>The Olema Inn\u003c/strong>\u003cbr>10000 Sir Francis Drake Blvd.\u003cbr>Olema, CA\u003cbr>(415) 663-9559\u003cbr>reservations recommended\u003c/p>\n\u003cp>\u003cstrong>Tomales Bakery\u003c/strong>\u003cbr>27000 Highway One\u003cbr>Tomales, CA\u003cbr>(707) 878-2429\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tomales Bay Foods\u003c/strong>\u003cbr>4th and B Streets\u003cbr>Point Reyes Station, CA\u003cbr>(415) 663-9335\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Texas seems to be following me around. I don't mean in a scuffed-boots-wearin, rifle-toting, big-hair, scary kind of way. More like a \"howdy, ya'll!\" kind of way. Let me explain. About a month ago I returned to Texas for the first time in 12 years, on my very own Texas Tour 2005 (I hit my hometown of Dallas, as well as San Antonio and Austin where I went to \u003cstrong>\u003ca href=\"http://www.southwestern.edu/\">college\u003c/a>\u003c/strong>). But those details are for another time (trust me, there's enough fodder there to last a lifetime). Suffice it to say, when I was there I was reunited with a whole slew of college friends, some of whom I hadn't seen since graduation.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/maverick6-716874.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/maverick6-700953.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>You might be wondering what all this has to do with \u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/11/06/CMGM9DDOG81.DTL&type=travelbayarea\">Maverick\u003c/a>\u003c/strong>, the teensy little restaurant in the Mission which opened in July to \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/srpBvHJ6D47ueZOkGW-5uA\">big buzz\u003c/a>\u003c/strong>. Well, I'm getting to that. When I returned from Texas, my close friend Trey (also a college buddy) had taken it upon himself to plan an SF gathering of a handful of our college friends who lived in the area, something we'd been trying to do for quite some time.\u003c/p>\n\u003cp>Not only was it appropriate to have a reunion of Texas friends at a restaurant called Maverick, but it also just so happened that Trey had designed and built all of the ambient lighting, which set the warmly colored dining room aglow (you can check out his work \u003cstrong>\u003ca href=\"http://www.stereoluz.net\">here\u003c/a>\u003c/strong>). The most memorable aspect of Maverick's swanky design, in my (completely unbiased) opinion, is Trey's modular map of the U.S., set over the family-style table in the front dining room.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/maverick5-733369.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/maverick5-725395.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>{An aside} What is it with me writing about tiny restaurants? What is it with tiny SF restaurants, are they the new rage? Or just the only thing that is affordable. Don't get me wrong, I really do like them, but the downside to all that coziness is the roar of the packed-in crowd. At a table of 10, it's not only impossible to hear the person at the other end of the table but also the person sitting right next to you. Or am I just getting old? I'm not offering solutions here, merely suggesting that you be prepared to scream at your friends or your date if you come here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/maverick8-704391.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/maverick8-776348.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Not to open this on a negative note, because I really was impressed with this place. We arrived a bit late, but were immediately given wine and water (and let me tell you those glasses were kept full all night, a definite nod to the excellent service we received). One interesting thing that Maverick does--and remember, they are not only a restaurant, but also a wine bar--is to \"wash\" the wine glass with a splash of whatever wine it is that you'll be drinking. It's an interesting idea, apparently something that's done in Europe? I'm not entirely sure of the point, but if anyone can explain I welcome your comments.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/maverick-731976.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/maverick-717133.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>But on to the food, because really that's why we are here, right? We started our feast by ordering an embarassing amount of the crab fluffs that I'd heard so much about (Maverick changes it's menu often according to the seasons, but apparently crab fluffs are a mainstay. Thank goodness.) In fact, we ordered one round and they were so good, we had to order a second. Three plump, round, fried nuggets of crabmeat were set atop celery and creamy homemade tartar sauce. At $11 a pop, they are a bit on the pricey side for the amount on the plate (one of my only criticisms of the restaurant, which I continued to notice as they night wore on), but they are so addictive you don't really care. In fact, I'd go so far as to suggest ordering your own and not sharing.\u003c/p>\n\u003cp>Although overshadowed by the fluffs, we also opened our meal with 3 out of the 4 salads available on the short menu. The Maverick Salad was a simple, crunchy mix of English cucumbers, watermelon radish, and mixed lettuces tossed with a light vinaigrette. The seasonal fig salad combined ripe slices of sweet figs with toasted pine nuts and a mound of watercress, all drizzled with a tangy pomegranate vinaigrette. Finally, a medley of roasted beets topped a tangle of tender mache lettuce. Salty shaved pecorino offset the sweet, earthy beets and horseradish vinaigrette gave the salad a pleasant bite. All of the salads were exceptionally fresh.\u003c/p>\n\u003cp>As with the first plates, the mains at Maverick, which touts itself as an American eatery, are based upon ingredients native to cities, states, and regions across the great U S of A: from Idaho trout and Minnesota wild rice to Baltimore crab and Southern fried chicken. My main dish of roasted pork tenderloin was like autumn in New England met my mouth. Thick, juicy slices of tender pork were topped with tart-sweet cranberry sauce, and served with mashed, spiced yams and a poached seckel pear. The flavors of the dish were nicely balanced, although I kept feeling like it was lacking something, perhaps a green vegetable. (I would have added braised greens to round out the dish and to balance the sweetness of the overall medley with a bit of bitterness.)\u003c/p>\n\u003cp>A number of people at the table ordered the root vegetable stew, an interesting mixture of slow-cooked turnips, parsnips, celery root, and green lentils, served in a red kuri squash bowl. It was a hearty vegetarian option (the only one on the mains menu), and while it wasn't my favorite dish, those who ordered it seemed satisfied. Southern fried chicken was another table favorite (imagine that, at a table full of Texans!). Three crisp pieces of chicken were balanced atop creamy, peppery mashed potatoes drizzled with brown gravy and braised collard greens. A hearty ode to southern comfort food.\u003c/p>\n\u003cp>Desserts ranged from pumpkin \"whoopie\" pies--thick, tender, and creamy riffs on the classic--to warm huckleberry crisp that was rich with flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/maverick3-784066.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/maverick3-779614.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We closed down the restaurant and then some. Finally, around 12:30, after they turned off the music, we realized we were the only ones left in the restaurant. But it was a fabulous time, with promises to get together soon, perhaps at my house for a good old-fashioned Texas BBQ.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Maverick American Eatery & Wine Bar\u003cbr>3316 17th Street (between Mission and Valencia)\u003cbr>San Francisco, CA \u003cbr>415.863.3061\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Texas seems to be following me around. I don't mean in a scuffed-boots-wearin, rifle-toting, big-hair, scary kind of way. More like a \"howdy, ya'll!\" kind of way. Let me explain. About a month ago I returned to Texas for the first time in 12 years, on my very own Texas Tour 2005 (I hit my hometown of Dallas, as well as San Antonio and Austin where I went to \u003cstrong>\u003ca href=\"http://www.southwestern.edu/\">college\u003c/a>\u003c/strong>). But those details are for another time (trust me, there's enough fodder there to last a lifetime). Suffice it to say, when I was there I was reunited with a whole slew of college friends, some of whom I hadn't seen since graduation.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/maverick6-716874.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/maverick6-700953.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>You might be wondering what all this has to do with \u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/11/06/CMGM9DDOG81.DTL&type=travelbayarea\">Maverick\u003c/a>\u003c/strong>, the teensy little restaurant in the Mission which opened in July to \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/srpBvHJ6D47ueZOkGW-5uA\">big buzz\u003c/a>\u003c/strong>. Well, I'm getting to that. When I returned from Texas, my close friend Trey (also a college buddy) had taken it upon himself to plan an SF gathering of a handful of our college friends who lived in the area, something we'd been trying to do for quite some time.\u003c/p>\n\u003cp>Not only was it appropriate to have a reunion of Texas friends at a restaurant called Maverick, but it also just so happened that Trey had designed and built all of the ambient lighting, which set the warmly colored dining room aglow (you can check out his work \u003cstrong>\u003ca href=\"http://www.stereoluz.net\">here\u003c/a>\u003c/strong>). The most memorable aspect of Maverick's swanky design, in my (completely unbiased) opinion, is Trey's modular map of the U.S., set over the family-style table in the front dining room.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/maverick5-733369.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/maverick5-725395.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>{An aside} What is it with me writing about tiny restaurants? What is it with tiny SF restaurants, are they the new rage? Or just the only thing that is affordable. Don't get me wrong, I really do like them, but the downside to all that coziness is the roar of the packed-in crowd. At a table of 10, it's not only impossible to hear the person at the other end of the table but also the person sitting right next to you. Or am I just getting old? I'm not offering solutions here, merely suggesting that you be prepared to scream at your friends or your date if you come here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/maverick8-704391.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/maverick8-776348.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Not to open this on a negative note, because I really was impressed with this place. We arrived a bit late, but were immediately given wine and water (and let me tell you those glasses were kept full all night, a definite nod to the excellent service we received). One interesting thing that Maverick does--and remember, they are not only a restaurant, but also a wine bar--is to \"wash\" the wine glass with a splash of whatever wine it is that you'll be drinking. It's an interesting idea, apparently something that's done in Europe? I'm not entirely sure of the point, but if anyone can explain I welcome your comments.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/maverick-731976.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/maverick-717133.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>But on to the food, because really that's why we are here, right? We started our feast by ordering an embarassing amount of the crab fluffs that I'd heard so much about (Maverick changes it's menu often according to the seasons, but apparently crab fluffs are a mainstay. Thank goodness.) In fact, we ordered one round and they were so good, we had to order a second. Three plump, round, fried nuggets of crabmeat were set atop celery and creamy homemade tartar sauce. At $11 a pop, they are a bit on the pricey side for the amount on the plate (one of my only criticisms of the restaurant, which I continued to notice as they night wore on), but they are so addictive you don't really care. In fact, I'd go so far as to suggest ordering your own and not sharing.\u003c/p>\n\u003cp>Although overshadowed by the fluffs, we also opened our meal with 3 out of the 4 salads available on the short menu. The Maverick Salad was a simple, crunchy mix of English cucumbers, watermelon radish, and mixed lettuces tossed with a light vinaigrette. The seasonal fig salad combined ripe slices of sweet figs with toasted pine nuts and a mound of watercress, all drizzled with a tangy pomegranate vinaigrette. Finally, a medley of roasted beets topped a tangle of tender mache lettuce. Salty shaved pecorino offset the sweet, earthy beets and horseradish vinaigrette gave the salad a pleasant bite. All of the salads were exceptionally fresh.\u003c/p>\n\u003cp>As with the first plates, the mains at Maverick, which touts itself as an American eatery, are based upon ingredients native to cities, states, and regions across the great U S of A: from Idaho trout and Minnesota wild rice to Baltimore crab and Southern fried chicken. My main dish of roasted pork tenderloin was like autumn in New England met my mouth. Thick, juicy slices of tender pork were topped with tart-sweet cranberry sauce, and served with mashed, spiced yams and a poached seckel pear. The flavors of the dish were nicely balanced, although I kept feeling like it was lacking something, perhaps a green vegetable. (I would have added braised greens to round out the dish and to balance the sweetness of the overall medley with a bit of bitterness.)\u003c/p>\n\u003cp>A number of people at the table ordered the root vegetable stew, an interesting mixture of slow-cooked turnips, parsnips, celery root, and green lentils, served in a red kuri squash bowl. It was a hearty vegetarian option (the only one on the mains menu), and while it wasn't my favorite dish, those who ordered it seemed satisfied. Southern fried chicken was another table favorite (imagine that, at a table full of Texans!). Three crisp pieces of chicken were balanced atop creamy, peppery mashed potatoes drizzled with brown gravy and braised collard greens. A hearty ode to southern comfort food.\u003c/p>\n\u003cp>Desserts ranged from pumpkin \"whoopie\" pies--thick, tender, and creamy riffs on the classic--to warm huckleberry crisp that was rich with flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/maverick3-784066.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/maverick3-779614.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We closed down the restaurant and then some. Finally, around 12:30, after they turned off the music, we realized we were the only ones left in the restaurant. But it was a fabulous time, with promises to get together soon, perhaps at my house for a good old-fashioned Texas BBQ.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Maverick American Eatery & Wine Bar\u003cbr>3316 17th Street (between Mission and Valencia)\u003cbr>San Francisco, CA \u003cbr>415.863.3061\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
"source": "npr"
},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"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.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"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": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"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",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"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": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
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