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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDlanguageofbaklava.png\">\u003cbr>Memoirs with recipes must be my favorite book genre. It all started just a few years back when I fell in love with a long ago time and place in Egypt. I was captivated by Colette Rossant's Apricots on the Nile (in the US it was called \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609601504/kqedorg-20\">Memories of a Lost Egypt\u003c/a>\u003c/b>). Rossant writes about growing up in a boisterous Sephardic household in Egypt. Everything is described so vividly--her extended family, her school experiences, the trouble she gets into, and especially the food she eats. \u003c/p>\n\u003cp>The book is filled with wonderful memories and equally wonderful recipes. Rossant spends time with her French relatives in France and includes the recipes from there as well. Somehow reading the recipes makes the rest of the book all the more real. Recipes aside, how can you not love a book with a chapter called \"Student Life, Saucisson Sec, and Swimming Pools\"?\u003c/p>\n\u003cp>More recently I've been enjoying Diana Abu-Jaber's memoir \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375423044/kqedorg-20\">The Language of Baklava\u003c/a>\u003c/b>. Abu-Jaber's book also includes an extended Middle Eastern family, this time Jordanian, but living in the US. Like Rossant, she grows up in two cultures and her memories are also tied to food. But with trips back and forth to Jordan you get a taste of both places. And of course, recipes. Much of the food has magical powers or so it seems, which will make you even more eager to try the recipes.\u003c/p>\n\u003cp>And now...a \u003cb>contest!\u003c/b> Thanks to publisher Pantheon we have a copy of The Language of Baklava to give away to the first three people who correctly answer the trivia question below. Choose the correct answer and post it in the comment section (note: \u003cb>you must register your email address\u003c/b> when you respond so we can contact you, your mailing address must be in the US) \u003c/p>\n\u003cp>\u003cb>In Egypt, which of the following typical dishes do you serve if you really want to show someone you love them?\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>a) Mahshi bel Loz (stuffed pigeon)\u003c/p>\n\u003cp>b) Konafa (Egyptian baklava)\u003c/p>\n\u003cp>c) Ful (Brown Fava beans)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>d) Mehlokheya (peasant soup)\u003c/p>\n\n",
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"content": "\u003cp>I've just returned from working the New Zealand harvest in the Gimblett Gravels region of Hawke's Bay. As much as I wanted to get out of the winery and explore the country, the demands of the grape were such that I found myself unable to escape for any pleasure touring before having to reluctantly board the plane for home. The little of New Zealand I did catch a glimpse of outside the winery walls was more than enough to inspire a return visit: lush fern forests, untrammeled beaches, dramatic mountains, verdant fjords... sigh. That would have to be for next time. \u003cbr>This trip, I spent my days sampling the vineyards,\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/wine3.jpg\">\u003c/p>\n\u003cp>sorting grapes to ensure that only the best quality berries ended up in our tanks,\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/wine2.jpg\">\u003c/p>\n\u003cp>tasting through all of the fermentations and new wines every day to make sure that everything was developing as it should be,\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/wine1.jpg\">\u003c/p>\n\u003cp>shoveling out tanks once the fermentations were finished,\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/wine4.jpg\">\u003c/p>\n\u003cp>and, of course, cleaning drains.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Fueled by unthinkable amounts of coffee and \u003ca href=\"http://www.kqed.org/weblog/food/2005/03/glutton-pie.jsp\">\u003cstrong>meat pies\u003c/strong>\u003c/a>, our international team of Kiwi, French, Australian, Italian and American winemakers powered our way through harvest. And what can we expect from the vintage of 2005 in New Zealand? A lot of variability. Rain and frosts right around harvest time hurt some producers threw producers a curve ball, but the strides forward in focus on quality and attentive vineyard practices saved many wineries from disaster. From what I saw, we can expect the New Zealand wines which arrive on our shores to continue to improve in the coming years -- and particularly reds such as Syrah and Bordeaux blends from Hawke's Bay.\u003cbr>Good drinking!\u003c/p>\n\n",
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"disqusTitle": "Pizzaiolo Fires Up the Oven",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizzaiolo4.jpg\">\u003c/p>\n\u003cp>This past Tuesday night the long-anticipated (well, long anticipated by me anyway, I drove by there EVERY weekend for the past 2 months!!!) \u003ca href=\"http://www.pizzaiolo.us/\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a> opened in Oakland's Temescal District, on an increasingly swank little strip that also includes \u003ca href=\"http://www.yelp.com/biz_details?biz_id=kqgKMH4Reo-F8z5SsM04sV1HHzdQqXei\">\u003cstrong>Dona Tomas\u003c/strong>\u003c/a>, \u003cstrong>\u003ca href=\"http://www.articlepract.com/\">Article Pract\u003c/a>\u003c/strong> -- a fabulous knit shop, Porch Light, and a soon-to-open bakery (if anyone knows who is opening this bakery please let me know, it looks fabulous!). And a special thank you to Greg, the chef at \u003ca href=\"http://www.baywolf.com/\">\u003cstrong>BayWolf\u003c/strong>\u003c/a>, for notifying me the second he found out about the opening!\u003c/p>\n\u003cp>Sadly (well, not too sadly), I had unchangeable plans (for a massive bachelorette party at \u003ca href=\"http://www.vinography.com/archives/000223.html\">\u003cstrong>Alma\u003c/strong>\u003c/a>, yum yum!) on Tuesday, but Wednesday evening, we made a beeline for the place. Fortunately I decided to call ahead as they take same day reservations. [Actually, this has since changed, they no longer take reservations.] Even though this was only their second night, the place was packed when we arrived at 7:30pm. Remember, this was a Wednesday night.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizzaiolo2.jpg\">\u003c/p>\n\u003cp>Owner and chef Charlie Hallowell, a veteran of \u003ca href=\"http://www.chezpanisse.com\">\u003cstrong>Chez Panisse\u003c/strong>\u003c/a>, reinvented the space, transforming it into a beautiful, upscale yet comfortable neighborhood pizzeria, complete with a huge tiled wood-burning pizza oven set back at the end of the open kitchen. We were warmly welcomed by the hosts and seated in a roomy wooden booth quickly. And while there were a few minor service mishaps, being the second night and all, the service was exceedingly warm, friendly, and fun. Our waitress happily let us try 3 of the red wines by the glass before we decided to opt for a rose and a pint of Boont Amber beer. We were looking for a nice juicy full-bodied red, but the options seemed limited to bright, dry reds. At any rate, they are still awaiting some of their wines, so that shouldn't dissuade you from trying their current options.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once we'd settled on our drinks, become friends with our waitress, and said hello to other friends seated at a nearby table (this is a neighborhood restaurant after all!), we checked out the menu. Short, seasonal, and changing daily, the menu is a mouth-watering combination of primi salads, pizza, and a sprinkling of pasta, rice, and side dishes. \u003c/p>\n\u003cp>Although I could have ordered nearly everything on the menu (it all sounded amazing) we opted for the rocket salad with hazelnuts and pecorino and the salad of the day: farro with cucumbers, beets, and mint. The rocket salad was light, fresh, peppery, and had just the right amount of toasted hazelnuts and shavings of salty pecorino. After one bite of the farro salad, I was disappointed that I had agreed to share. It was \u003cstrong>perfection\u003c/strong>. With two kinds of roasted beets, crisp cubes of cucumber, a sprinkling of mint, and nutty farro, this was my kind of salad: salty, sweet, nutty, fresh, yum.\u003c/p>\n\u003cp>Moving on to the pizza, the main event of course, we opted for 3 to share (um, there were only 3 of us at the table mind you, and these pizzas are not small): the Margherita (always my fave); a sausage, greens, and red onion; and morel mushroom with gremolata. The waiter explained that the marinara pizza and the Margherita pizza would be regulars but the other two pizzas would change seasonally. You can also add rocket and prosciutto to any pizza. \u003c/p>\n\u003cp>The pizzas arrived hot and blistered from the wood-burning oven. The Margherita pizza was simple and delicious. I would probably put it on par with Dopo and Pizzetta 211. The sausage pizza was good, but it actually was covered with broccoli rabe, a vegetable which I have not yet grown to love. I was a little disappointed and wished that it had been listed on the menu. It also seemed to suffer from too many toppings, making the otherwise flavorful crust a bit soggy (actually that seemed to happen across the board as the pizzas cooled, the crust became floppy when we wanted it to stay crisp). The morel pizza was over the top with generous amounts of freshly sauteed, deeply flavorful morels. \u003c/p>\n\u003cp>The dessert menu, while short, was filled with exactly the kinds of desserts I love: affogato, almond-olive oil cake, \u003cstrong>\u003ca href=\"http://www.froghollow.com/home/index.html\">Frog Hollow\u003c/a>\u003c/strong> cherries (an ode to Chez Panisse?), and a simple bowl of homemade vanilla ice cream (you know how I feel about \u003ca href=\"http://www.kqed.org/weblog/food/2005/06/plain-ol-vanilla.jsp\">\u003cstrong>vanilla\u003c/strong>\u003c/a>) and strawberry sorbet. The desserts were okay, but definitely needed some work. The cake was surprisingly tiny (not that we needed much after all that pizza!) and served with only 3 cherries. It was also a bit on the chewy side. The affogato was fantastic, but when we got to the bottom of the bowl there were butter-like chunks in the ice cream.\u003c/p>\n\u003cp>All in all, for the second night of business, we were definitely happy, and although we agreed there were still some kinks to be worked out, we would absolutely return.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Pizzaiolo\u003cbr>5008 Telegraph Avenue\u003cbr>Oakland, CA\u003cbr>510.652.4888\u003cbr>Open Tuesday through Saturday, 5:30-10pm\u003cbr>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizzaiolo4.jpg\">\u003c/p>\n\u003cp>This past Tuesday night the long-anticipated (well, long anticipated by me anyway, I drove by there EVERY weekend for the past 2 months!!!) \u003ca href=\"http://www.pizzaiolo.us/\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a> opened in Oakland's Temescal District, on an increasingly swank little strip that also includes \u003ca href=\"http://www.yelp.com/biz_details?biz_id=kqgKMH4Reo-F8z5SsM04sV1HHzdQqXei\">\u003cstrong>Dona Tomas\u003c/strong>\u003c/a>, \u003cstrong>\u003ca href=\"http://www.articlepract.com/\">Article Pract\u003c/a>\u003c/strong> -- a fabulous knit shop, Porch Light, and a soon-to-open bakery (if anyone knows who is opening this bakery please let me know, it looks fabulous!). And a special thank you to Greg, the chef at \u003ca href=\"http://www.baywolf.com/\">\u003cstrong>BayWolf\u003c/strong>\u003c/a>, for notifying me the second he found out about the opening!\u003c/p>\n\u003cp>Sadly (well, not too sadly), I had unchangeable plans (for a massive bachelorette party at \u003ca href=\"http://www.vinography.com/archives/000223.html\">\u003cstrong>Alma\u003c/strong>\u003c/a>, yum yum!) on Tuesday, but Wednesday evening, we made a beeline for the place. Fortunately I decided to call ahead as they take same day reservations. [Actually, this has since changed, they no longer take reservations.] Even though this was only their second night, the place was packed when we arrived at 7:30pm. Remember, this was a Wednesday night.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizzaiolo2.jpg\">\u003c/p>\n\u003cp>Owner and chef Charlie Hallowell, a veteran of \u003ca href=\"http://www.chezpanisse.com\">\u003cstrong>Chez Panisse\u003c/strong>\u003c/a>, reinvented the space, transforming it into a beautiful, upscale yet comfortable neighborhood pizzeria, complete with a huge tiled wood-burning pizza oven set back at the end of the open kitchen. We were warmly welcomed by the hosts and seated in a roomy wooden booth quickly. And while there were a few minor service mishaps, being the second night and all, the service was exceedingly warm, friendly, and fun. Our waitress happily let us try 3 of the red wines by the glass before we decided to opt for a rose and a pint of Boont Amber beer. We were looking for a nice juicy full-bodied red, but the options seemed limited to bright, dry reds. At any rate, they are still awaiting some of their wines, so that shouldn't dissuade you from trying their current options.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once we'd settled on our drinks, become friends with our waitress, and said hello to other friends seated at a nearby table (this is a neighborhood restaurant after all!), we checked out the menu. Short, seasonal, and changing daily, the menu is a mouth-watering combination of primi salads, pizza, and a sprinkling of pasta, rice, and side dishes. \u003c/p>\n\u003cp>Although I could have ordered nearly everything on the menu (it all sounded amazing) we opted for the rocket salad with hazelnuts and pecorino and the salad of the day: farro with cucumbers, beets, and mint. The rocket salad was light, fresh, peppery, and had just the right amount of toasted hazelnuts and shavings of salty pecorino. After one bite of the farro salad, I was disappointed that I had agreed to share. It was \u003cstrong>perfection\u003c/strong>. With two kinds of roasted beets, crisp cubes of cucumber, a sprinkling of mint, and nutty farro, this was my kind of salad: salty, sweet, nutty, fresh, yum.\u003c/p>\n\u003cp>Moving on to the pizza, the main event of course, we opted for 3 to share (um, there were only 3 of us at the table mind you, and these pizzas are not small): the Margherita (always my fave); a sausage, greens, and red onion; and morel mushroom with gremolata. The waiter explained that the marinara pizza and the Margherita pizza would be regulars but the other two pizzas would change seasonally. You can also add rocket and prosciutto to any pizza. \u003c/p>\n\u003cp>The pizzas arrived hot and blistered from the wood-burning oven. The Margherita pizza was simple and delicious. I would probably put it on par with Dopo and Pizzetta 211. The sausage pizza was good, but it actually was covered with broccoli rabe, a vegetable which I have not yet grown to love. I was a little disappointed and wished that it had been listed on the menu. It also seemed to suffer from too many toppings, making the otherwise flavorful crust a bit soggy (actually that seemed to happen across the board as the pizzas cooled, the crust became floppy when we wanted it to stay crisp). The morel pizza was over the top with generous amounts of freshly sauteed, deeply flavorful morels. \u003c/p>\n\u003cp>The dessert menu, while short, was filled with exactly the kinds of desserts I love: affogato, almond-olive oil cake, \u003cstrong>\u003ca href=\"http://www.froghollow.com/home/index.html\">Frog Hollow\u003c/a>\u003c/strong> cherries (an ode to Chez Panisse?), and a simple bowl of homemade vanilla ice cream (you know how I feel about \u003ca href=\"http://www.kqed.org/weblog/food/2005/06/plain-ol-vanilla.jsp\">\u003cstrong>vanilla\u003c/strong>\u003c/a>) and strawberry sorbet. The desserts were okay, but definitely needed some work. The cake was surprisingly tiny (not that we needed much after all that pizza!) and served with only 3 cherries. It was also a bit on the chewy side. The affogato was fantastic, but when we got to the bottom of the bowl there were butter-like chunks in the ice cream.\u003c/p>\n\u003cp>All in all, for the second night of business, we were definitely happy, and although we agreed there were still some kinks to be worked out, we would absolutely return.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Pizzaiolo\u003cbr>5008 Telegraph Avenue\u003cbr>Oakland, CA\u003cbr>510.652.4888\u003cbr>Open Tuesday through Saturday, 5:30-10pm\u003cbr>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Among various cultural things I set out to do in my home town of Minneapolis, Minnesota -- visit the \u003cb>\u003ca href=\"http://expansion.walkerart.org/\">newly expanded Walker\u003c/a>\u003c/b>, stroll through the Sculpture Garden, take in a CD release party, and check out the Art Fair -- I planned to do a lot of eating. And man did I make good on that.\u003c/p>\n\u003cp>I re-visited one of my all-time favorite restaurants in Uptown, \u003cb>\u003ca href=\"http://www.lucias.com\">Lucia's\u003c/a>\u003c/b>. Lucia Watson, herself a 2004 James Beard Award Nominee for Best Chef in the Midwest, opened Lucia's in 1985 in order to celebrate and embrace the diverse food of the Heartland. \"Diverse -- hah!\" You might scoff about what many view as a \"fly-over state.\" Well, I'd call a melange of Norwegians, Finns, Germans, Hungarians, Poles, Russians, Czechs, Ukrainians, Romanians, Serbs, Croats, and Slovenes pretty deliciously diverse. And just add to that pot the large Laotian, Hmong, and Mexican population and give it a taste. It doesn't need much more seasoning.\u003c/p>\n\u003cp>Lucia, who studied under Madeline Kamman, is famous for cooking in conjunction with the four distinct Minnesotan seasons and relying on fresh, local, sustainable ingredients. I'd eaten at her restaurant in nearly every season save spring. On this trip, I remedied that.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pasta.jpg\">\u003c/p>\n\u003cp>My starter was large, light ribbons of homemade pasta tossed with morel butter and new peas. Wow, all other raptures over that dish aside, the peas were incredible. So perfectly were they cooked that they still had a slight crunch when I bit into them. Fantastic. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beet.jpg\">\u003c/p>\n\u003cp>My main was red and golden beet risotto with a carrot coulis. As you can see, it was a stunning bowl of bright colors with even brighter flavors.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bison.jpg\">\u003c/p>\n\u003cp>My father, the eternal meat and potatoes man, who doesn't like to experiment, took a chance and ordered bison tenderloin with meaty, port-reduced mushrooms and delicately dressed microgreens. He only ate the microgreens when he mashed them in with the rich sauce. The bison was tender, juicy and bursting with flavor. Bison -- not gamey or venison-y at all -- is lower in fat and cholesterol than turkey and chicken and is a good source of thiamin, iron, and protein. Even Dad liked it.\u003c/p>\n\u003cp>From her book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0816645744/kqedorg-20\">\u003cb>\u003ci>Savoring the Seasons of the Northern Heartland\u003c/i>\u003c/b>\u003c/a>: \"Inspired by the wealth of native ingredients, we've blended new flavors with traditional values in bold imaginative ways. This food reflects our need to waste nothing, to savor all that we have, and to share the bounty.\" And that bounty? It's a ridiculously delicious one.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Lucia's Restaurant and Wine Bar\u003cbr>1432 W. 31st Street (at Hennepin)\u003cbr>Minneapolis, MN\u003cbr>612.825.1572\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Among various cultural things I set out to do in my home town of Minneapolis, Minnesota -- visit the \u003cb>\u003ca href=\"http://expansion.walkerart.org/\">newly expanded Walker\u003c/a>\u003c/b>, stroll through the Sculpture Garden, take in a CD release party, and check out the Art Fair -- I planned to do a lot of eating. And man did I make good on that.\u003c/p>\n\u003cp>I re-visited one of my all-time favorite restaurants in Uptown, \u003cb>\u003ca href=\"http://www.lucias.com\">Lucia's\u003c/a>\u003c/b>. Lucia Watson, herself a 2004 James Beard Award Nominee for Best Chef in the Midwest, opened Lucia's in 1985 in order to celebrate and embrace the diverse food of the Heartland. \"Diverse -- hah!\" You might scoff about what many view as a \"fly-over state.\" Well, I'd call a melange of Norwegians, Finns, Germans, Hungarians, Poles, Russians, Czechs, Ukrainians, Romanians, Serbs, Croats, and Slovenes pretty deliciously diverse. And just add to that pot the large Laotian, Hmong, and Mexican population and give it a taste. It doesn't need much more seasoning.\u003c/p>\n\u003cp>Lucia, who studied under Madeline Kamman, is famous for cooking in conjunction with the four distinct Minnesotan seasons and relying on fresh, local, sustainable ingredients. I'd eaten at her restaurant in nearly every season save spring. On this trip, I remedied that.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pasta.jpg\">\u003c/p>\n\u003cp>My starter was large, light ribbons of homemade pasta tossed with morel butter and new peas. Wow, all other raptures over that dish aside, the peas were incredible. So perfectly were they cooked that they still had a slight crunch when I bit into them. Fantastic. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg>\u003cbr>\u003cb>Title\u003c/b>: Cookbook author, author of \u003cb>\u003ca href=\"http://www.dianemorgancooks.com/\">Salmon\u003c/a>\u003c/b>, and cooking school teacher\u003c/p>\n\u003cp>\u003cb>Hometown:\u003c/b> Portland\u003c/p>\n\u003cp>\u003cb>What's going on with the salmon season this year? Why was it cut short?\u003c/b>\u003cbr>What's happening in California is happening up and down the coast--the salmon are not coming back in the numbers they used to. Just because there's demand doesn't mean the salmon know that! We really don't know why that is yet, it could be oceans warming, the dams, could be any number of reasons. \u003c/p>\n\u003cp>\u003cb>What's the difference between the Atlantic and Pacific salmon in terms of taste?\u003c/b>\u003cbr>To clarify, the salmon are distinct species. There are no wild salmon caught commercially in the Atlantic since the 1960's. All Atlantic salmon is farmed. There is a huge flavor and texture differences between farmed and wild salmon. Only Atlantic salmon has been farmed to date. \u003c/p>\n\u003cp>\u003cb>Research seems to show that wild salmon is healthier than farmed salmon, why is it so much tastier?\u003c/b>\u003cbr>Wild salmon live their lives free and easy. The start in tributaries and rivers, get fat and return to native rivers. They eat their natural foods and also the energy they expend develops both the flavor and texture of the fish. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>What's the best way to cook wild salmon?\u003c/b>\u003cbr>You can cook them the same as any other salmon, they take on a lot of techniques, you can slow roast, fry, bake, poach--the only thing I didn't do in the book was deep fry salmon. It takes on great flavors. The thickness and the type of Pacific salmon determine how to cook it. You can't cook fish 10 minutes per inch, look for 125-130 degrees or \"poke and peek\". \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>What's your favorite recipe from the book? or one you hope people try more than any other?\u003c/b>\u003cbr>I think for novices slow roasting is a brilliant technique and you can't screw it up. 20 minutes at 250 degrees. That keeps it moist.\u003c/p>\n\n",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/heinolds.jpg\">\u003c/p>\n\u003cp>Amongst its many other charms, the Bay Area is full of living legends in the form of restaurants, markets and bars. My favorite of these in \u003ca href=\"http://www.heinoldsfirstandlastchance.com/history.shtml\">\u003cstrong>Heinold's First & Last Chance Saloon\u003c/strong>\u003c/a> in Oakland's Jack London Square.\u003c/p>\n\u003cp>Heinold's has been open and in the same location since 1883. Back in the 1920s, the commuter ferry between Oakland and Alameda stopped right in front of the saloon and, since Alameda was a dry county, Heinold's truly became the mens' \"First and Last Chance\" for a libation.\u003c/p>\n\u003cp>Heinold's is also known as \"Jack London's Rendezvous\", in honor of its most famous regular. In fact, The First & Last Chance is referenced at least 17 times in London's novel \u003cem>John Barleycorn.\u003c/em>\u003c/p>\n\u003cp>Of course, the first thing you notice when you walk in is the extremely pitched bar and floor--something like 20 degrees. When the Big Quake in 1906 struck, the pilings under the bar shifted, and no amount of effort could get the floors even again without damaging the whole structure.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My favorite way to enjoy Heinold's is on Sundays like today. Head over to the Jack London Square Farmer's Market and make your way to the Afghani stand. Pick up a Spinach Bowlani, a tub of Garlic Cheese and a jar of Spicy Carrot preserves. Secure an outside table at Heinolds, head inside, and order a your beers from Jim (Newcastle is particularly complimentary).\u003c/p>\n\u003cp>Of course, if Afghan food isn't your thing, you can also choose from DiBrova sausages, Donna's Tamales and more. Really, is there any kind of street food that \u003cem>doesn't\u003c/em> go with good beer on a hot day?\u003cstrong> \u003c/strong>\u003cbr>\u003cstrong>\u003c/strong>\u003cbr>It's truly a blessing to have a place like Heinold's in our backyard. Why not make a day of visiting this historic bar, the Farmer's Market, and the gorgeous waterfront surrounding it?\u003c/p>\n\u003cp>Heinold's First & Last Chance Saloon\u003cbr>48 Webster Street (at Water Street)\u003cbr>Oakland, CA 94607\u003cbr>(510) 839-6761*\u003c/p>\n\u003cp>\u003cem>*Don't be surprised if the phone doesn't get answered. It's all at the whim of the barkeep.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The Wine's Life Series will be back on June 19th\u003c/em>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My favorite way to enjoy Heinold's is on Sundays like today. Head over to the Jack London Square Farmer's Market and make your way to the Afghani stand. Pick up a Spinach Bowlani, a tub of Garlic Cheese and a jar of Spicy Carrot preserves. Secure an outside table at Heinolds, head inside, and order a your beers from Jim (Newcastle is particularly complimentary).\u003c/p>\n\u003cp>Of course, if Afghan food isn't your thing, you can also choose from DiBrova sausages, Donna's Tamales and more. Really, is there any kind of street food that \u003cem>doesn't\u003c/em> go with good beer on a hot day?\u003cstrong> \u003c/strong>\u003cbr>\u003cstrong>\u003c/strong>\u003cbr>It's truly a blessing to have a place like Heinold's in our backyard. Why not make a day of visiting this historic bar, the Farmer's Market, and the gorgeous waterfront surrounding it?\u003c/p>\n\u003cp>Heinold's First & Last Chance Saloon\u003cbr>48 Webster Street (at Water Street)\u003cbr>Oakland, CA 94607\u003cbr>(510) 839-6761*\u003c/p>\n\u003cp>\u003cem>*Don't be surprised if the phone doesn't get answered. It's all at the whim of the barkeep.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The Wine's Life Series will be back on June 19th\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Our latest household craze, particularly with the increasingly warm summer weather, is creamy smooth premium vanilla ice cream speckled with vanilla beans from \u003cstrong>\u003ca href=\"http://www.strausmilk.com\">Straus Family Creamery\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/straus-vanillabean1.jpg\">\u003c/p>\n\u003cp>Some might consider vanilla ice cream boring. Not even a real flavor. But I've been surprised by the number of our friends who, when we pull out the Straus vanilla, claim vanilla as their favorite flavor. It's certainly the most versatile ice cream, ready to be drizzled with bittersweet chocolate sauce, sprinkled with fresh sliced strawberries, scooped over warm peach cobbler, layered into parfaits, and naturally paired with virtually any type of cake or fruit pie, tart, or galette. Or, better yet, savored on its own.\u003c/p>\n\u003cp>And while there are quite a few excellent premium vanilla options out there, none surpasses Straus. We've done the taste tests, comparing it to \u003ca href=\"http://www.haagen-dazs.com/segicd.do?productId=306\">\u003cstrong>Haagen-Dazs\u003c/strong>\u003c/a>, \u003ca href=\"http://www.benjerry.com/our_products/flavor_details.cfm?product_id=102\">\u003cstrong>Ben & Jerry's\u003c/strong>\u003c/a>, \u003ca href=\"http://www.dreyers.com/brand/grand/flavor.asp?b=133&f=1633\">\u003cstrong>Dreyers\u003c/strong>\u003c/a>, \u003ca href=\"http://www.icecreamusa.com/products/ind_product.asp?upc=77567-27473&brand=breyers&type=\">\u003cstrong>Breyers\u003c/strong>\u003c/a>, \u003ca href=\"http://www.doublerainbow.com/aboutus/index_awards.html\">\u003cstrong>Double Rainbow\u003c/strong>\u003c/a>, and even my very own homemade vanilla bean ice cream (which I'm still perfecting). None compares.\u003c/p>\n\u003cp>It's not just the creamy flavor of the ice cream that makes us love Straus, it's also the natural, organic ingredients that Straus uses. Plus, Straus is a local, family-operated business that has been farming in Marin since 1941. They are leaders in organic, high-quality dairy products, and it comes through in everything they produce: milk, cream, half & half, yogurt, butter, and even cheese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But it's their ice cream that makes me swoon.\u003c/p>\n\u003cp>\u003cstrong>Kim's Ultra-Decadent Ice Cream Sundae\u003c/strong>\u003c/p>\n\u003cp>Straus Organic Vanilla Bean Ice Cream\u003cbr>\u003ca href=\"http://www.recchiuticonfections.com/cgi-bin/chocolate/shop/product.html?mv_arg=prod_code%3d819895%2d000114\">\u003cstrong>Recchiuti Extra-Bitter Chocolate Sauce\u003c/strong>\u003c/a>\u003cbr>Fresh, organic raspberries\u003cbr>Freshly whipped cream (made with Strauss whipping cream of course!)\u003cbr>Toasted, sliced almonds\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Warm the chocolate sauce. Scoop a large scoop of ice cream into a sundae glass or a bowl. Drizzle with chocolate sauce. Dollop with whipped cream, and top with a sprinkle of almonds. Sit outside in your garden and take in the sunshine while you savor your sundae. Heaven.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Our latest household craze, particularly with the increasingly warm summer weather, is creamy smooth premium vanilla ice cream speckled with vanilla beans from \u003cstrong>\u003ca href=\"http://www.strausmilk.com\">Straus Family Creamery\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/straus-vanillabean1.jpg\">\u003c/p>\n\u003cp>Some might consider vanilla ice cream boring. Not even a real flavor. But I've been surprised by the number of our friends who, when we pull out the Straus vanilla, claim vanilla as their favorite flavor. It's certainly the most versatile ice cream, ready to be drizzled with bittersweet chocolate sauce, sprinkled with fresh sliced strawberries, scooped over warm peach cobbler, layered into parfaits, and naturally paired with virtually any type of cake or fruit pie, tart, or galette. Or, better yet, savored on its own.\u003c/p>\n\u003cp>And while there are quite a few excellent premium vanilla options out there, none surpasses Straus. We've done the taste tests, comparing it to \u003ca href=\"http://www.haagen-dazs.com/segicd.do?productId=306\">\u003cstrong>Haagen-Dazs\u003c/strong>\u003c/a>, \u003ca href=\"http://www.benjerry.com/our_products/flavor_details.cfm?product_id=102\">\u003cstrong>Ben & Jerry's\u003c/strong>\u003c/a>, \u003ca href=\"http://www.dreyers.com/brand/grand/flavor.asp?b=133&f=1633\">\u003cstrong>Dreyers\u003c/strong>\u003c/a>, \u003ca href=\"http://www.icecreamusa.com/products/ind_product.asp?upc=77567-27473&brand=breyers&type=\">\u003cstrong>Breyers\u003c/strong>\u003c/a>, \u003ca href=\"http://www.doublerainbow.com/aboutus/index_awards.html\">\u003cstrong>Double Rainbow\u003c/strong>\u003c/a>, and even my very own homemade vanilla bean ice cream (which I'm still perfecting). None compares.\u003c/p>\n\u003cp>It's not just the creamy flavor of the ice cream that makes us love Straus, it's also the natural, organic ingredients that Straus uses. Plus, Straus is a local, family-operated business that has been farming in Marin since 1941. They are leaders in organic, high-quality dairy products, and it comes through in everything they produce: milk, cream, half & half, yogurt, butter, and even cheese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/folieadeux.jpg\">\u003c/p>\n\u003cp>When I was in graduate school studying Clinical Psychology I happened across a book titled \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0340763884/kqedorg-20\">\u003cstrong>Uncommon Psychiatric Syndromes\u003c/strong>\u003c/a> which included the syndrome \u003ca href=\"http://en.wikipedia.org/wiki/Folie_%E0_deux\">\u003cstrong>Folie à Deux\u003c/strong>\u003c/a>. I was fascinated by the concept and ended up writing a paper on it. When I moved to the Bay Area and discovered the winery \u003ca href=\"http://www.folieadeux.com/\">\u003cstrong>Folie à Deux\u003c/strong>\u003c/a> I was compelled to check it out -- the Rorschach-like logo of the dancing inebriated nymphs (you see that too, don't you?) touched my psychological and artistic sensibilities as I am a big fan of the \u003ca href=\"http://en.wikipedia.org/wiki/Rorschach_inkblot_test\">\u003cstrong>Rorschach inkblot test\u003c/strong>\u003c/a>. So, to compound my obsession, the winery came out with a wine series called \u003ca href=\"http://en.wikipedia.org/wiki/Menage_a_trois\">\u003cstrong>Ménage à Trois\u003c/strong>\u003c/a>. Now I would guess most people over 18 know what this French phrase refers to and it is always a treat asking for it in a store. In addition to loving twinship (wonderfully depicted by \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0893816949/kqedorg-20\">\u003cstrong>Diane Arbus\u003c/strong>\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1931788197/kqedorg-20\">\u003cstrong>Mary Ellen Marks\u003c/strong>\u003c/a>), I am also into triangulation. So, of course, they produce three varieties: red, white and rose and each one is a blend of three wines. My fave -- \u003ca href=\"http://www.folieadeux.com/pdf/2003%20Menage-Red.pdf\">\u003cstrong>the red\u003c/strong>\u003c/a> -- is a blend of Zinfandel, Merlot and Cabernet. Here is how Folie à Deux describes it, \"Surrender to the seduction of dark, rich blackberry with a hint of pepper and a lush, lingering finish leaving you wishing for more...\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/menageatrois.jpg\">\u003c/p>\n\u003cp>And this threesome is cheap too!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.folieadeux.com/store.htm\">\u003cstrong>buy it online at the website\u003c/strong>\u003c/a> for $12 a bottle and I have found it for about $11 at \u003ca href=\"http://www.wholefoods.com/\">\u003cstrong>Whole Foods\u003c/strong>\u003c/a> in Mill Valley, \u003ca href=\"http://www.andronicos.com/index.html\">\u003cstrong>Andronicos\u003c/strong>\u003c/a> on Shattuck Ave. in Berkeley, and \u003ca href=\"http://www.biritemarket.com/flashindex.php\">\u003cstrong>Bi-Rite\u003c/strong>\u003c/a> in San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another interesting note is when you read the \u003ca href=\"http://www.folieadeux.com/history.htm\">\u003cstrong>history\u003c/strong>\u003c/a> of the winery online it says it was started by \"two close friends.\" We just visited the winery and when we asked the wine server the story behind the name he told us a different tale...he said Folie à Deux was started by two psychiatrists, a husband and wife team who ended up hating each other, bitterly divorcing, and ended up selling the winery. So, what really happened? Could it have been the Ménage à Trois?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/folieadeux.jpg\">\u003c/p>\n\u003cp>When I was in graduate school studying Clinical Psychology I happened across a book titled \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0340763884/kqedorg-20\">\u003cstrong>Uncommon Psychiatric Syndromes\u003c/strong>\u003c/a> which included the syndrome \u003ca href=\"http://en.wikipedia.org/wiki/Folie_%E0_deux\">\u003cstrong>Folie à Deux\u003c/strong>\u003c/a>. I was fascinated by the concept and ended up writing a paper on it. When I moved to the Bay Area and discovered the winery \u003ca href=\"http://www.folieadeux.com/\">\u003cstrong>Folie à Deux\u003c/strong>\u003c/a> I was compelled to check it out -- the Rorschach-like logo of the dancing inebriated nymphs (you see that too, don't you?) touched my psychological and artistic sensibilities as I am a big fan of the \u003ca href=\"http://en.wikipedia.org/wiki/Rorschach_inkblot_test\">\u003cstrong>Rorschach inkblot test\u003c/strong>\u003c/a>. So, to compound my obsession, the winery came out with a wine series called \u003ca href=\"http://en.wikipedia.org/wiki/Menage_a_trois\">\u003cstrong>Ménage à Trois\u003c/strong>\u003c/a>. Now I would guess most people over 18 know what this French phrase refers to and it is always a treat asking for it in a store. In addition to loving twinship (wonderfully depicted by \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0893816949/kqedorg-20\">\u003cstrong>Diane Arbus\u003c/strong>\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1931788197/kqedorg-20\">\u003cstrong>Mary Ellen Marks\u003c/strong>\u003c/a>), I am also into triangulation. So, of course, they produce three varieties: red, white and rose and each one is a blend of three wines. My fave -- \u003ca href=\"http://www.folieadeux.com/pdf/2003%20Menage-Red.pdf\">\u003cstrong>the red\u003c/strong>\u003c/a> -- is a blend of Zinfandel, Merlot and Cabernet. Here is how Folie à Deux describes it, \"Surrender to the seduction of dark, rich blackberry with a hint of pepper and a lush, lingering finish leaving you wishing for more...\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/menageatrois.jpg\">\u003c/p>\n\u003cp>And this threesome is cheap too!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.folieadeux.com/store.htm\">\u003cstrong>buy it online at the website\u003c/strong>\u003c/a> for $12 a bottle and I have found it for about $11 at \u003ca href=\"http://www.wholefoods.com/\">\u003cstrong>Whole Foods\u003c/strong>\u003c/a> in Mill Valley, \u003ca href=\"http://www.andronicos.com/index.html\">\u003cstrong>Andronicos\u003c/strong>\u003c/a> on Shattuck Ave. in Berkeley, and \u003ca href=\"http://www.biritemarket.com/flashindex.php\">\u003cstrong>Bi-Rite\u003c/strong>\u003c/a> in San Francisco.\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>Another interesting note is when you read the \u003ca href=\"http://www.folieadeux.com/history.htm\">\u003cstrong>history\u003c/strong>\u003c/a> of the winery online it says it was started by \"two close friends.\" We just visited the winery and when we asked the wine server the story behind the name he told us a different tale...he said Folie à Deux was started by two psychiatrists, a husband and wife team who ended up hating each other, bitterly divorcing, and ended up selling the winery. So, what really happened? Could it have been the Ménage à Trois?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>After some serious pampering up at \u003ca href=\"http://www.indianspringscalistoga.com/\">\u003cstrong>Indian Springs\u003c/strong>\u003c/a> in Calistoga the last few days, and a very decadent dinner at the \u003ca href=\"http://www.martinihouse.com/\">\u003cstrong>Martini House\u003c/strong>\u003c/a> in St. Helena, we were in need of some down-home delicious grub. Besides, we needed a good solid foundation for an afternoon of wine tasting down the \u003ca href=\"http://www.silveradotrail.com/\">\u003cstrong>Silverado Trail\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/taylors.jpg\">\u003c/p>\n\u003cp>We lounged around the heated mineral pool at the Springs until we could stand it no longer, then packed up our bags and headed down to the original \u003ca href=\"http://www.taylorsrefresher.com/\">\u003cstrong>Taylor's Automatic Refresher\u003c/strong>\u003c/a> in St. Helena. Taylor's also has a second location (which I've visited \u003cem>many\u003c/em> times) at the SF Ferry Building.\u003c/p>\n\u003cp>Bought by winemakers \u003ca href=\"http://www.gottwines.com/press/food%26wine/food%26wine.htm\">\u003cstrong>Joel\u003c/strong>\u003c/a> and Sarah Gott in 1999, who also own the lovely Palisades Market in Calistoga, Taylor's serves up not only some of the best burgers you are likely to find in the Bay Area, but also huge salads, ahi tuna burgers, fried calamari, mini corn dogs, fish tacos, chicken sandwiches, and thick milk shakes made with Double Rainbow ice cream.\u003c/p>\n\u003cp>If you've never been to this North Bay institution, it's well worth a visit. The kitchy burger stand/diner has a huge back lawn studded with picnic tables. You could do some serious lounging here, especially on a beautiful day. Well, that and the food coma you might go into after ordering way too much. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the real reason you are here are definitely the burgers. Served on toasted Sciambra egg buns with Taylor's secret sauce, all of their burgers are made with the best-quality ingredients. You can get a simple cheeseburger (always my favorite, I'm a purist) or go for all-out fulfillment with a double burger and combinations of bacon, blue cheese, BBQ sauce, jalapenos, or mushrooms.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/taylor_burger.jpg\">\u003c/p>\n\u003cp>Four of us ate our way through crispy beer-battered onion rings, a cheeseburger, a double cheeseburger, a California chicken sandwich (layered with jack cheese and guacamole), and the wild Miss Kentucky chicken sandwich, complete with grilled onions and mushrooms, jack cheese, slaw, BBQ sauce, and ranch (yeah, imagine that!). I'm getting full again just thinking about it. We also slurped down a thick, creamy espresso-chocolate shake and a couple of very refreshing Arnold Palmers (a mixture of lemonade and iced tea, my fave on a hot Napa Valley day!).\u003c/p>\n\u003cp>We finally got up the will to leave our shady picnic table, roll into our car, and set off on a wine adventure, with a vow to only eat salads for at least a week.\u003c/p>\n\u003cp>\u003cem>St. Helena Location\u003cbr>933 Main Street, St. Helena\u003cbr>707-963-3486\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>San Francisco Location\u003cbr>Ferry Building, San Francisco\u003cbr>866-328-3663\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After some serious pampering up at \u003ca href=\"http://www.indianspringscalistoga.com/\">\u003cstrong>Indian Springs\u003c/strong>\u003c/a> in Calistoga the last few days, and a very decadent dinner at the \u003ca href=\"http://www.martinihouse.com/\">\u003cstrong>Martini House\u003c/strong>\u003c/a> in St. Helena, we were in need of some down-home delicious grub. Besides, we needed a good solid foundation for an afternoon of wine tasting down the \u003ca href=\"http://www.silveradotrail.com/\">\u003cstrong>Silverado Trail\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/taylors.jpg\">\u003c/p>\n\u003cp>We lounged around the heated mineral pool at the Springs until we could stand it no longer, then packed up our bags and headed down to the original \u003ca href=\"http://www.taylorsrefresher.com/\">\u003cstrong>Taylor's Automatic Refresher\u003c/strong>\u003c/a> in St. Helena. Taylor's also has a second location (which I've visited \u003cem>many\u003c/em> times) at the SF Ferry Building.\u003c/p>\n\u003cp>Bought by winemakers \u003ca href=\"http://www.gottwines.com/press/food%26wine/food%26wine.htm\">\u003cstrong>Joel\u003c/strong>\u003c/a> and Sarah Gott in 1999, who also own the lovely Palisades Market in Calistoga, Taylor's serves up not only some of the best burgers you are likely to find in the Bay Area, but also huge salads, ahi tuna burgers, fried calamari, mini corn dogs, fish tacos, chicken sandwiches, and thick milk shakes made with Double Rainbow ice cream.\u003c/p>\n\u003cp>If you've never been to this North Bay institution, it's well worth a visit. The kitchy burger stand/diner has a huge back lawn studded with picnic tables. You could do some serious lounging here, especially on a beautiful day. Well, that and the food coma you might go into after ordering way too much. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the real reason you are here are definitely the burgers. Served on toasted Sciambra egg buns with Taylor's secret sauce, all of their burgers are made with the best-quality ingredients. You can get a simple cheeseburger (always my favorite, I'm a purist) or go for all-out fulfillment with a double burger and combinations of bacon, blue cheese, BBQ sauce, jalapenos, or mushrooms.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/taylor_burger.jpg\">\u003c/p>\n\u003cp>Four of us ate our way through crispy beer-battered onion rings, a cheeseburger, a double cheeseburger, a California chicken sandwich (layered with jack cheese and guacamole), and the wild Miss Kentucky chicken sandwich, complete with grilled onions and mushrooms, jack cheese, slaw, BBQ sauce, and ranch (yeah, imagine that!). I'm getting full again just thinking about it. We also slurped down a thick, creamy espresso-chocolate shake and a couple of very refreshing Arnold Palmers (a mixture of lemonade and iced tea, my fave on a hot Napa Valley day!).\u003c/p>\n\u003cp>We finally got up the will to leave our shady picnic table, roll into our car, and set off on a wine adventure, with a vow to only eat salads for at least a week.\u003c/p>\n\u003cp>\u003cem>St. Helena Location\u003cbr>933 Main Street, St. Helena\u003cbr>707-963-3486\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>San Francisco Location\u003cbr>Ferry Building, San Francisco\u003cbr>866-328-3663\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/villagepub_frites300.jpg\">\u003c/p>\n\u003cp>One of my favorite meals is champagne and pommes frites (a.k.a. french fries or freedom fries per our current administration) so I guess it's no surprise I ended up in France. Really good pommes frites, the kind that are crispy on the outside, creamy in the inside and not greasy, are extremely difficult to perfect as I can attest to destroying thousands in my humble culinary career. So when I come across perfect pommes frites, it's certainly cause for celebration. Last week at \u003ca href=\"http://www.thevillagepub.net\">\u003cstrong>The Village Pub\u003c/strong>\u003c/a> was just such an occasion. \u003c/p>\n\u003cp>When heading east from San Francisco for cooking school, champagne and pommes frites on the terrace at \u003ca href=\"http://www.aubergedusoleil.com/html/restaurant.shtml\">\u003cstrong>Auberge de Soleil\u003c/strong>\u003c/a> overlooking the Napa Valley were my send off and while interning at \u003ca href=\"http://www.thedanube.net/\">\u003cstrong>Danube\u003c/strong>\u003c/a> in New York City, I cooked \u003ca href=\"http://www.epicurious.com/features/going_global/austrian/profile\">chef \u003cstrong>Mario Lohninger\u003c/strong>\u003c/a> his favorite dinner of steak poivre with béarnaise sauce and \"beautiful, perfect pommes frites\", as he specifically requested, every Saturday night. Cooking dinner for a New York Times four-star chef is about as intimidating as it gets, especially for a new deer-in-the-headlights culinary student! He'd look at me and shake his head as I ruined batch after batch of fries. Finally after a few months, my fries were deemed acceptable for consumption. \u003c/p>\n\u003cp>So last week, just before hopping on a plane heading back to the land of champagne and pommes frites, I spent an unforgettable afternoon at The Village Pub with my friend Tracy from my dot bomb days. We realized our dot com was quickly morphing into a dot bomb when they repo'd the coffee machine, but I digress... The Pub and the inimitable and gracious executive chef,\u003ca href=\"http://thevillagepub.net/sub.php?mark_sullivan\"> \u003cstrong>Mark Sullivan\u003c/strong>\u003c/a>, just received four stars and as Tracy declared, the fries alone earned them three of those stars. They were about as good as fries get and I held up my little bucket up in homage for a moment of silence before I quickly devoured them, washed down by a bottle of champagne. \u003c/p>\n\u003cp>French Fries with Remoulade, $5. Veuve Cliquot '96 La Grande Dame, $198. A wonderful afternoon of champagne and pommes frites with a great friend, priceless. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Village Pub\u003c/strong>\u003cbr>\n2967 Woodside Road\u003cbr>\nWoodside, CA\u003cbr>\n650-851-9888\u003cbr>\n\u003ca href=\"http://www.thevillagepub.net\">www.thevillagepub.net\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/villagepub_frites300.jpg\">\u003c/p>\n\u003cp>One of my favorite meals is champagne and pommes frites (a.k.a. french fries or freedom fries per our current administration) so I guess it's no surprise I ended up in France. Really good pommes frites, the kind that are crispy on the outside, creamy in the inside and not greasy, are extremely difficult to perfect as I can attest to destroying thousands in my humble culinary career. So when I come across perfect pommes frites, it's certainly cause for celebration. Last week at \u003ca href=\"http://www.thevillagepub.net\">\u003cstrong>The Village Pub\u003c/strong>\u003c/a> was just such an occasion. \u003c/p>\n\u003cp>When heading east from San Francisco for cooking school, champagne and pommes frites on the terrace at \u003ca href=\"http://www.aubergedusoleil.com/html/restaurant.shtml\">\u003cstrong>Auberge de Soleil\u003c/strong>\u003c/a> overlooking the Napa Valley were my send off and while interning at \u003ca href=\"http://www.thedanube.net/\">\u003cstrong>Danube\u003c/strong>\u003c/a> in New York City, I cooked \u003ca href=\"http://www.epicurious.com/features/going_global/austrian/profile\">chef \u003cstrong>Mario Lohninger\u003c/strong>\u003c/a> his favorite dinner of steak poivre with béarnaise sauce and \"beautiful, perfect pommes frites\", as he specifically requested, every Saturday night. Cooking dinner for a New York Times four-star chef is about as intimidating as it gets, especially for a new deer-in-the-headlights culinary student! He'd look at me and shake his head as I ruined batch after batch of fries. Finally after a few months, my fries were deemed acceptable for consumption. \u003c/p>\n\u003cp>So last week, just before hopping on a plane heading back to the land of champagne and pommes frites, I spent an unforgettable afternoon at The Village Pub with my friend Tracy from my dot bomb days. We realized our dot com was quickly morphing into a dot bomb when they repo'd the coffee machine, but I digress... The Pub and the inimitable and gracious executive chef,\u003ca href=\"http://thevillagepub.net/sub.php?mark_sullivan\"> \u003cstrong>Mark Sullivan\u003c/strong>\u003c/a>, just received four stars and as Tracy declared, the fries alone earned them three of those stars. They were about as good as fries get and I held up my little bucket up in homage for a moment of silence before I quickly devoured them, washed down by a bottle of champagne. \u003c/p>\n\u003cp>French Fries with Remoulade, $5. Veuve Cliquot '96 La Grande Dame, $198. A wonderful afternoon of champagne and pommes frites with a great friend, priceless. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/smokebeer.jpg\">\u003c/p>\n\u003cp>Hey, vegetarians, if I told you I found a beer that smelled and tasted like a plate of smoked meats, would you throw a parade or just throw up?\u003c/p>\n\u003cp>Well, at least one of my vegetarian friends is getting the ticker tape ready as we speak. Then again, she only became a vegetarian because of a late-onsetting meat allergy and not because she was morally opposed to killing animals. Me? I'm a meat person through and through. I always joke that the number one reason I could never become a vegetarian is lamb. And the second, third, and fourth reasons are beef, pork, and chicken!\u003c/p>\n\u003cp>\u003ci>(crickets)\u003c/i> \u003c/p>\n\u003cp>Yeah. I get lots of blank stares with that one. Anyway, being a meat person I was stoked to discover what was, for me, a new beer. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's a great bartender over at \u003cb>\u003ca href=\"http://www.suppenkuche.com\">Suppenküche\u003c/a>\u003c/b>. His name's Craig and we love him. He sees us and says, \"Let me show you something new I've got.\" And then we drink. It was one of these \"something news\" that brought us to Smokebeer. Smokebeer, called \u003cb>\u003ci>Rauchbier\u003c/i>\u003c/b> in Germany, comes from Bamberg in Bavaria and has been made since the 1500s. The intensely smokey flavor in this dark, rich beer comes from exposing the unsprouted malt to burning slats of local beechwood. \u003c/p>\n\u003cp>The first sip I took was intense. Yep, that was bacon in a glass. One of those and I actually feel that I've had a meal -- it's that filling and it's that satisfying. That said, my limit may be only one of the 25 oz bottles, because of how aromatic and full the beer is. However, set me up with a platter of Suppenküche's sumptuously crispy potato pancakes and a bowl of homemade applesauce and I just might keep on sipping.\u003c/p>\n\u003cp>The two places Craig suggests looking for Smokebeer in San Francisco is at Suppenküche on the corner of Hayes and Laguna in Hayes Valley or at Schnitzelhaus on 9th at Folsom in SOMA. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Until we make our next visit, I have an empty bottle that we absconded with just so we can sniff it every once in awhile. Mmmm, Bacon.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's a great bartender over at \u003cb>\u003ca href=\"http://www.suppenkuche.com\">Suppenküche\u003c/a>\u003c/b>. His name's Craig and we love him. He sees us and says, \"Let me show you something new I've got.\" And then we drink. It was one of these \"something news\" that brought us to Smokebeer. Smokebeer, called \u003cb>\u003ci>Rauchbier\u003c/i>\u003c/b> in Germany, comes from Bamberg in Bavaria and has been made since the 1500s. The intensely smokey flavor in this dark, rich beer comes from exposing the unsprouted malt to burning slats of local beechwood. \u003c/p>\n\u003cp>The first sip I took was intense. Yep, that was bacon in a glass. One of those and I actually feel that I've had a meal -- it's that filling and it's that satisfying. That said, my limit may be only one of the 25 oz bottles, because of how aromatic and full the beer is. However, set me up with a platter of Suppenküche's sumptuously crispy potato pancakes and a bowl of homemade applesauce and I just might keep on sipping.\u003c/p>\n\u003cp>The two places Craig suggests looking for Smokebeer in San Francisco is at Suppenküche on the corner of Hayes and Laguna in Hayes Valley or at Schnitzelhaus on 9th at Folsom in SOMA. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Until we make our next visit, I have an empty bottle that we absconded with just so we can sniff it every once in awhile. Mmmm, Bacon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"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.",
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"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?",
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"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",
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"perspectives": {
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"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.",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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