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"content": "\u003cp>\u003cimg>\u003cbr>\u003cb>Title:\u003c/b> Chef/owner, Nick's Crispy Tacos, recent winner of \u003cb>\u003ca href=\"http://www.sfweekly.com/bestof/2005/bestfood/bestfood27.html\">SF Weekly's Best Taco 2005\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>Hometown:\u003c/b>Trumbull, Conneticut, now living on a sailboat in Sausalito\u003c/p>\n\u003cp>\u003cb>1. What did you eat growing up?\u003c/b>\u003cbr>I have the typical Italian American background. We ate lots of pasta and traditional Italian dishes, pretty healthy food. I ate artichokes when I was little, stuff most kids probably wouldn't eat. We went out to eat a lot. We were always going into New York. I even remember eating at the Russian Tea Room. \u003c/p>\n\u003cp>My whole family was in the restaurant business. My mother, stepfather and brother own an Italian restaurant in Connecticut called Tuscany which just got a great \u003cb>\u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=990DE5DE173CF930A25750C0A9639C8B63\">review\u003c/a>\u003c/b> in the New York Times. Growing up my mom's uncle had a restaurant, my grandfather had a restaurant supply store, and my mom had a restaurant for a while too.\u003c/p>\n\u003cp>My mom was a great cook. After my parents divorced I lived with my dad and he wasn't much of a cook. So I started cooking for my dad and my brother. I'd call my mom and get recipes and techniques from her.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>2. What's your favorite item on the menu?\u003c/b>\u003cbr>Still has to be the fish taco. I love it the most. After I moved here I went down to Baja and tried the fish tacos, then I came back and tried sampling one and that was enough, I decided I knew exactly how I wanted mine to taste.\u003c/p>\n\u003cp>\u003cb>3. What makes a great taqueria?\u003c/b>\u003cbr>What pushes me is consistency and quality level. With a lot of taquerias it might be a mom cooking and it's easy for her to get overwhelmed. We sell 600-1000 tacos a day and so you have to know how to do things on a large scale. We use the \u003cb>\u003ca href=\"http://www.nimanranch.com/\">Niman Ranch\u003c/a>\u003c/b> meats, \u003cb>\u003ca href=\"http://www.fultonvalley.com/\">Fulton Valley\u003c/a>\u003c/b> farms chicken. The food is number one, but we are as goofy as we can be in this nightclub environment with pinatas hanging from the chandeliers. There are people who love the decor even more than the food, which is not what I was going for! We're \"Tijuana chic\"\u003c/p>\n\u003cp>\u003cb>4. What would you be doing if you weren't a chef?\u003c/b>\u003cbr>I'd be doing something on the water. Maybe on a tugboat? I'd work as a mate on a private yacht and then get my captains license.\u003c/p>\n\u003cp>\u003cb>5. What's the best thing about living in the Bay Area?\u003c/b>\u003cbr>It's the close proximity to outdoor activities, and that's where I have the conflict with being inside and cooking all day. So running a taqueria is perfect. I can be surfing in ten minutes at \u003cb>\u003ca href=\"http://www.nps.gov/goga/clho/ocbe/index.htm\">Ocean Beach\u003c/a>\u003c/b> or mountain biking in the \u003cb>\u003ca href=\"http://www.nps.gov/goga/mahe/index.htm\">Headlands\u003c/a>\u003c/b> in ten minutes. The wine country is an hour away, Tahoe is three hours, I can even drive to Mexico in eight hours, or fly to LA or Vegas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I live on my sailboat in Marin, it's a quick commute and I'm in the City. I love the Headlands, \u003cb>\u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=471\">Mount Tam\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.nps.gov/goga/mahe/focr/index.htm\">Cronkhite\u003c/a>\u003c/b> Beach. I try to get out and do that as much as possible.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003cbr>\u003cb>Title:\u003c/b> Chef/owner, Nick's Crispy Tacos, recent winner of \u003cb>\u003ca href=\"http://www.sfweekly.com/bestof/2005/bestfood/bestfood27.html\">SF Weekly's Best Taco 2005\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>Hometown:\u003c/b>Trumbull, Conneticut, now living on a sailboat in Sausalito\u003c/p>\n\u003cp>\u003cb>1. What did you eat growing up?\u003c/b>\u003cbr>I have the typical Italian American background. We ate lots of pasta and traditional Italian dishes, pretty healthy food. I ate artichokes when I was little, stuff most kids probably wouldn't eat. We went out to eat a lot. We were always going into New York. I even remember eating at the Russian Tea Room. \u003c/p>\n\u003cp>My whole family was in the restaurant business. My mother, stepfather and brother own an Italian restaurant in Connecticut called Tuscany which just got a great \u003cb>\u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=990DE5DE173CF930A25750C0A9639C8B63\">review\u003c/a>\u003c/b> in the New York Times. Growing up my mom's uncle had a restaurant, my grandfather had a restaurant supply store, and my mom had a restaurant for a while too.\u003c/p>\n\u003cp>My mom was a great cook. After my parents divorced I lived with my dad and he wasn't much of a cook. So I started cooking for my dad and my brother. I'd call my mom and get recipes and techniques from her.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>2. What's your favorite item on the menu?\u003c/b>\u003cbr>Still has to be the fish taco. I love it the most. After I moved here I went down to Baja and tried the fish tacos, then I came back and tried sampling one and that was enough, I decided I knew exactly how I wanted mine to taste.\u003c/p>\n\u003cp>\u003cb>3. What makes a great taqueria?\u003c/b>\u003cbr>What pushes me is consistency and quality level. With a lot of taquerias it might be a mom cooking and it's easy for her to get overwhelmed. We sell 600-1000 tacos a day and so you have to know how to do things on a large scale. We use the \u003cb>\u003ca href=\"http://www.nimanranch.com/\">Niman Ranch\u003c/a>\u003c/b> meats, \u003cb>\u003ca href=\"http://www.fultonvalley.com/\">Fulton Valley\u003c/a>\u003c/b> farms chicken. The food is number one, but we are as goofy as we can be in this nightclub environment with pinatas hanging from the chandeliers. There are people who love the decor even more than the food, which is not what I was going for! We're \"Tijuana chic\"\u003c/p>\n\u003cp>\u003cb>4. What would you be doing if you weren't a chef?\u003c/b>\u003cbr>I'd be doing something on the water. Maybe on a tugboat? I'd work as a mate on a private yacht and then get my captains license.\u003c/p>\n\u003cp>\u003cb>5. What's the best thing about living in the Bay Area?\u003c/b>\u003cbr>It's the close proximity to outdoor activities, and that's where I have the conflict with being inside and cooking all day. So running a taqueria is perfect. I can be surfing in ten minutes at \u003cb>\u003ca href=\"http://www.nps.gov/goga/clho/ocbe/index.htm\">Ocean Beach\u003c/a>\u003c/b> or mountain biking in the \u003cb>\u003ca href=\"http://www.nps.gov/goga/mahe/index.htm\">Headlands\u003c/a>\u003c/b> in ten minutes. The wine country is an hour away, Tahoe is three hours, I can even drive to Mexico in eight hours, or fly to LA or Vegas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I live on my sailboat in Marin, it's a quick commute and I'm in the City. I love the Headlands, \u003cb>\u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=471\">Mount Tam\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.nps.gov/goga/mahe/focr/index.htm\">Cronkhite\u003c/a>\u003c/b> Beach. I try to get out and do that as much as possible.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>My bi-continental roommate just received his first round of funding to launch his hi-tech start-up so to celebrate we went to \u003cstrong>Lime\u003c/strong> on Market Street. A few parking spaces are reserved along the wall across the street in the Thai Restaurant parking lot. For those of you not from San Francisco, it's hard to describe the sheer joy at finding an available reserved parking spot! It elicits high-fives, fist pumping and various other unprintable exclamations. \u003c/p>\n\u003cp>Self-described as “1960's era modernist”, walking into Lime is like walking into George Jetson's home. Glossy white chairs and banquettes and oval shaped shiny white tables line the wall of the dining room and face a low white marble bar. The front lounge area is dotted with round and square ottomans along the perimeter and a floor to ceiling window of pink glass create a surreal view of Market Street. \u003c/p>\n\u003cp>We kicked off the evening there with the obligatory bottle of Veuve Cliquot champagne in honor of our other continent... \u003cstrong>Lime \u003c/strong>serves a seductive array of “tapas” that span the range of cuisines and flavors from Mexican to Japanese to good old American. By the end of the evening, I need a wheelbarrow to roll me out. I wanted to try as many of the dishes as humanly possible and I think we pushed the envelope with that goal but it was delicious and we anticipated each dish with much anticipation. Funny, I didn't realize \u003cem>just how much food \u003c/em>we ordered until I wrote this! I was so full by the end but managed to indulge in a delightful dessert of “lollipop” cheesecakes dipped in white and dark chocolate. Cheesecake and chocolate...life is good! \u003c/p>\n\u003cp>delicious little fish tacos on soft corn tortillas with a creamy avocado mousse and salsa.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_tacos300.jpg\">\u003c/p>\n\u003cp>perfectly crispy beef quesadillas with mango-strawberry salsa.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_quesadilla300.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>tuna \"nachos\" of sorts. tuna carpaccio with fried wontons.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_tuna300.jpg\">\u003c/p>\n\u003cp>my favorite. grilled sea bass in a perfect lettuce cup with a creamy miso sauce.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_seabass300.jpg\">\u003c/p>\n\u003cp>the ultimate confort food, grilled cheese and tomato soup unplugged. the soup is served cold but the grilled cheese was perfectly grilled and gooey.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_grilledchs300.jpg\">\u003c/p>\n\u003cp>porcini mushrooms and goat cheese adorned this prolific pie.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_pizza300.jpg\">\u003c/p>\n\u003cp>these were incredible. there wasn't much meat left on the bone when i was done. served with a tangy tzatziki greek yogurt sauce, delicious!\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_lamb300.jpg\">\u003c/p>\n\u003cp>darling bite size cheeseburgers. mine was cooked well done but John's was perfectly medium rare.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_burger300.jpg\">\u003c/p>\n\u003cp>cheesecake lollipops dipped in white and dark chocolate.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_dessert300.jpg\">\u003c/p>\n\u003cp>cue cymbals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lime\u003c/strong>\u003cbr>\n2247 Market St (Noe/Sanchez)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 621-5256\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My bi-continental roommate just received his first round of funding to launch his hi-tech start-up so to celebrate we went to \u003cstrong>Lime\u003c/strong> on Market Street. A few parking spaces are reserved along the wall across the street in the Thai Restaurant parking lot. For those of you not from San Francisco, it's hard to describe the sheer joy at finding an available reserved parking spot! It elicits high-fives, fist pumping and various other unprintable exclamations. \u003c/p>\n\u003cp>Self-described as “1960's era modernist”, walking into Lime is like walking into George Jetson's home. Glossy white chairs and banquettes and oval shaped shiny white tables line the wall of the dining room and face a low white marble bar. The front lounge area is dotted with round and square ottomans along the perimeter and a floor to ceiling window of pink glass create a surreal view of Market Street. \u003c/p>\n\u003cp>We kicked off the evening there with the obligatory bottle of Veuve Cliquot champagne in honor of our other continent... \u003cstrong>Lime \u003c/strong>serves a seductive array of “tapas” that span the range of cuisines and flavors from Mexican to Japanese to good old American. By the end of the evening, I need a wheelbarrow to roll me out. I wanted to try as many of the dishes as humanly possible and I think we pushed the envelope with that goal but it was delicious and we anticipated each dish with much anticipation. Funny, I didn't realize \u003cem>just how much food \u003c/em>we ordered until I wrote this! I was so full by the end but managed to indulge in a delightful dessert of “lollipop” cheesecakes dipped in white and dark chocolate. Cheesecake and chocolate...life is good! \u003c/p>\n\u003cp>delicious little fish tacos on soft corn tortillas with a creamy avocado mousse and salsa.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_tacos300.jpg\">\u003c/p>\n\u003cp>perfectly crispy beef quesadillas with mango-strawberry salsa.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_quesadilla300.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>tuna \"nachos\" of sorts. tuna carpaccio with fried wontons.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_tuna300.jpg\">\u003c/p>\n\u003cp>my favorite. grilled sea bass in a perfect lettuce cup with a creamy miso sauce.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_seabass300.jpg\">\u003c/p>\n\u003cp>the ultimate confort food, grilled cheese and tomato soup unplugged. the soup is served cold but the grilled cheese was perfectly grilled and gooey.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_grilledchs300.jpg\">\u003c/p>\n\u003cp>porcini mushrooms and goat cheese adorned this prolific pie.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_pizza300.jpg\">\u003c/p>\n\u003cp>these were incredible. there wasn't much meat left on the bone when i was done. served with a tangy tzatziki greek yogurt sauce, delicious!\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_lamb300.jpg\">\u003c/p>\n\u003cp>darling bite size cheeseburgers. mine was cooked well done but John's was perfectly medium rare.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_burger300.jpg\">\u003c/p>\n\u003cp>cheesecake lollipops dipped in white and dark chocolate.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_dessert300.jpg\">\u003c/p>\n\u003cp>cue cymbals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lime\u003c/strong>\u003cbr>\n2247 Market St (Noe/Sanchez)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 621-5256\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>This weekend is ideal grilling weather. So we fired up the grill, threw on some steaks, and made a few of our friends very happy. The menu for our \"Is Summer Here Yet?\" dinner was simple and inspired by Italy.\u003c/p>\n\u003cp>We started with nibbles for toasting:\u003cbr>• Roasted spiced almonds and cashews\u003cbr>• Marinated olives\u003cbr>• Champagne cocktails\u003c/p>\n\u003cp>I roasted raw almonds and cashews in a 325F oven with olive oil, salt, and brown sugar until toasty and brown. They were completely addictive. You could also add pecans to the mix. These, along with plenty of Champagne and olives marinated in orange zest and garlic, kept the gang happy while the rest of the meal was moving along.\u003c/p>\n\u003cp>We then moved on to the main event:\u003cbr>• Grilled Porterhouse steaks with red onion marmalade\u003cbr>• Grilled mushroom salad\u003cbr>• A gorgeous Cotes du Rhone\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/steakshrooms.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After firing up the grill, I rubbed olive oil on 4 beautiful Porterhouse steaks before tossing them on a really hot grill. The steaks were really incredible. It's so important to purchase your meat from a reputable butcher or rancher. I don't know how many times I've plugged \u003cstrong>\u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a>\u003c/strong>, but they are really the best. But there are plenty of other places to get great steak, just look around and ask lots of questions.\u003c/p>\n\u003cp>We served the steak medium-rare with the red onion marmalade and the mushroom salad, all on the same plate. You could extend the meal by serving the salad first, then serving the steak with grilled zucchini and summer squash as a second course. But make sure you get a yummy, peppery red wine to have alongside your lovely steak.\u003c/p>\n\u003cp>And for dessert:\u003cbr>• Homemade pistachio ice cream \u003c/p>\n\u003cp>The pistachio ice cream, which was actually a gelato recipe, had incredible flavor but the texture was grainy and a bit icy. I used a recipe from Saveur. This is my second attempt at making pistachio ice cream/gelato, and the first time was far worse. So perhaps, after my third attempt (and some mucking with the recipe), I will share it with others.\u003c/p>\n\u003cp>\u003cstrong>Red Onion Marmalade\u003c/strong>\u003cbr>To serve this marmalade with steak, omit the honey. Add the honey and serve with pork or lamb. It's competely addictive.\u003c/p>\n\u003cp>3 medium red onions, preferably organic\u003cbr>8 tablespoons unsalted butter\u003cbr>3 tablespoons honey (optional)\u003cbr>1/2 cup dry rose wine\u003cbr>1 tablespoon fresh marjoram or oregano, chopped\u003cbr>2 tablespoons balsamic vinegar\u003cbr>Kosher or sea salt\u003cbr>Freshly ground black pepper\u003c/p>\n\u003cp>Peel the onions, slice them in half lengthwise, and cut them into thin half-moons. In a medium saucepan over medium heat, melt the butter. Add the onions and sauté for about 10 minutes, until soft. \u003c/p>\n\u003cp>Add the honey and wine, reduce the heat to medium-low, and let simmer for about 20 minutes. Stir in the marjoram or oregano, and simmer another 10 minutes. Remove the pan from the heat and add the balsamic vinegar. Season to taste with salt and pepper. Before serving, warm the marmalade over low heat.\u003c/p>\n\u003cp>\u003cstrong>Grilled Mushroom Salad\u003c/strong>\u003c/p>\n\u003cp>About 1 pound cremini mushrooms (or about 6 mushrooms per skewer/person)\u003cbr>Olive oil\u003cbr>2 shallots, chopped fine\u003cbr>2 cloves garlic, chopped fine\u003cbr>Kosher or sea salt\u003cbr>Freshly ground black pepper\u003cbr>About 5 cups spinach\u003cbr>Balsamic vinegar\u003cbr>Wedge of Parmesan\u003c/p>\n\u003cp>Scatter the mushrooms on a roasting pan or baking sheet. Drizzle with olive oil to coat, then toss with the shallots, garlic, salt, and pepper. Let stand for 30 minutes. Skewer the mushrooms onto wooden skewers, about 6 per skewer (count on one skewer per person).\u003c/p>\n\u003cp>Prepare a charcoal grill or heat a gas grill. Grill the mushroom skewers over indirect heat until tender, about 15 minutes, turning often. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Toss the spinach with olive oil, balsamic vinegar, salt, and pepper. Portion out onto individual plates. Top each with a mushroom skewer. Using a vegetable peeler, shave Parmesan over the top of the salad.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After firing up the grill, I rubbed olive oil on 4 beautiful Porterhouse steaks before tossing them on a really hot grill. The steaks were really incredible. It's so important to purchase your meat from a reputable butcher or rancher. I don't know how many times I've plugged \u003cstrong>\u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a>\u003c/strong>, but they are really the best. But there are plenty of other places to get great steak, just look around and ask lots of questions.\u003c/p>\n\u003cp>We served the steak medium-rare with the red onion marmalade and the mushroom salad, all on the same plate. You could extend the meal by serving the salad first, then serving the steak with grilled zucchini and summer squash as a second course. But make sure you get a yummy, peppery red wine to have alongside your lovely steak.\u003c/p>\n\u003cp>And for dessert:\u003cbr>• Homemade pistachio ice cream \u003c/p>\n\u003cp>The pistachio ice cream, which was actually a gelato recipe, had incredible flavor but the texture was grainy and a bit icy. I used a recipe from Saveur. This is my second attempt at making pistachio ice cream/gelato, and the first time was far worse. So perhaps, after my third attempt (and some mucking with the recipe), I will share it with others.\u003c/p>\n\u003cp>\u003cstrong>Red Onion Marmalade\u003c/strong>\u003cbr>To serve this marmalade with steak, omit the honey. Add the honey and serve with pork or lamb. It's competely addictive.\u003c/p>\n\u003cp>3 medium red onions, preferably organic\u003cbr>8 tablespoons unsalted butter\u003cbr>3 tablespoons honey (optional)\u003cbr>1/2 cup dry rose wine\u003cbr>1 tablespoon fresh marjoram or oregano, chopped\u003cbr>2 tablespoons balsamic vinegar\u003cbr>Kosher or sea salt\u003cbr>Freshly ground black pepper\u003c/p>\n\u003cp>Peel the onions, slice them in half lengthwise, and cut them into thin half-moons. In a medium saucepan over medium heat, melt the butter. Add the onions and sauté for about 10 minutes, until soft. \u003c/p>\n\u003cp>Add the honey and wine, reduce the heat to medium-low, and let simmer for about 20 minutes. Stir in the marjoram or oregano, and simmer another 10 minutes. Remove the pan from the heat and add the balsamic vinegar. Season to taste with salt and pepper. Before serving, warm the marmalade over low heat.\u003c/p>\n\u003cp>\u003cstrong>Grilled Mushroom Salad\u003c/strong>\u003c/p>\n\u003cp>About 1 pound cremini mushrooms (or about 6 mushrooms per skewer/person)\u003cbr>Olive oil\u003cbr>2 shallots, chopped fine\u003cbr>2 cloves garlic, chopped fine\u003cbr>Kosher or sea salt\u003cbr>Freshly ground black pepper\u003cbr>About 5 cups spinach\u003cbr>Balsamic vinegar\u003cbr>Wedge of Parmesan\u003c/p>\n\u003cp>Scatter the mushrooms on a roasting pan or baking sheet. Drizzle with olive oil to coat, then toss with the shallots, garlic, salt, and pepper. Let stand for 30 minutes. Skewer the mushrooms onto wooden skewers, about 6 per skewer (count on one skewer per person).\u003c/p>\n\u003cp>Prepare a charcoal grill or heat a gas grill. Grill the mushroom skewers over indirect heat until tender, about 15 minutes, turning often. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Toss the spinach with olive oil, balsamic vinegar, salt, and pepper. Portion out onto individual plates. Top each with a mushroom skewer. Using a vegetable peeler, shave Parmesan over the top of the salad.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/digitaldishbutton1.gif\">\u003c/p>\n\u003cp>This weekend a few Bay Area internet food writers are launching their fresh new book, \u003ci>Digital Dish\u003c/i> from \u003cb>\u003ca href=\"http://www.pressforchange.com\">Press for Change\u003c/a>\u003c/b>. Yours truly of \u003cb>\u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com\">Television Without Pity\u003c/a>\u003c/b>, and Bay Area Bites will be there, but I am only one of many delicious writers represented in the book. \u003c/p>\n\u003cp>The local writers who will be there to launch \u003ci>Digital Dish\u003c/i> are Owen Linderholm of \u003cb>\u003ca href=\"http://www.tomatilla.com/\">Tomatilla\u003c/a>\u003c/b> and the man behind Press for Change, Guy Prince of \u003cb>\u003ca href=\"http://www.meathenge.com/\">MeatHenge\u003c/a>\u003c/b>, and Ellen Ferlazzo of \u003ca href=\"http://www.cheapcooking.com/\">\u003cb>Cheap Cooking\u003c/b>\u003c/a>.\u003c/p>\n\u003cp>You can order piping hot copies of the book \u003cb>\u003ca href=\"http://www.grubreport.com/nutritionalinfo/dish.html\">here\u003c/a>\u003c/b>, and for Bay Area peeps, a few of us are going to be at a book signing/food discussion/food demo on May 21 and May 22. \u003c/p>\n\u003cp>On Saturday May 21st an author talk and book signing will take place at the Berkeley Farmer's Market at 11:30AM as part of its annual Strawberry Tasting event. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On Sunday May 22nd, an author talk and book signing will take place at the Lafayette Book Store in Lafayette, California at 4PM. \u003c/p>\n\u003cp>I'd love to have you all come out and cheer us on, buy some strawberries, talk food, and generally revel in the food mecca that is the Bay Area.\u003c/p>\n\u003cp>Here's how to get there:\u003c/p>\n\u003cp>Berkeley Farmer's Market, Saturdays 10 a.m. - 3 p.m., Center Street @ M. L. King, Jr. Way, Berkeley, CA. This is in downtown Berkeley two blocks West (toward the Bay) of Shattuck and the Berkeley BART station.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lafayette Book Store, 3579 Mt. Diablo Blvd. Lafayette, CA Contact: (925) 284-1233. This is in downtown Lafayette a very short walk from the Lafayette BART station and one block West of the downtown Safeway/Starbucks intersection.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On Sunday May 22nd, an author talk and book signing will take place at the Lafayette Book Store in Lafayette, California at 4PM. \u003c/p>\n\u003cp>I'd love to have you all come out and cheer us on, buy some strawberries, talk food, and generally revel in the food mecca that is the Bay Area.\u003c/p>\n\u003cp>Here's how to get there:\u003c/p>\n\u003cp>Berkeley Farmer's Market, Saturdays 10 a.m. - 3 p.m., Center Street @ M. L. King, Jr. Way, Berkeley, CA. This is in downtown Berkeley two blocks West (toward the Bay) of Shattuck and the Berkeley BART station.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lafayette Book Store, 3579 Mt. Diablo Blvd. Lafayette, CA Contact: (925) 284-1233. This is in downtown Lafayette a very short walk from the Lafayette BART station and one block West of the downtown Safeway/Starbucks intersection.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg>\u003cbr>If you have ever tried cooking Indian food then the \"dance of spices\" might be familiar. Many Indian recipes call for cooking whole mustard seeds in oil and within a few seconds the seeds begin to pop, or perform a dance in the pan. \u003c/p>\n\u003cp>If you love Indian food, making it for yourself can be a real delight for the senses. But if cooking Indian-style is a mystery to you, a great cookbook is more than a pleasure, it's a necessity. Local food writer and cooking teacher Laxmi Hiremath has written a wonderful book on Indian cooking that is peppered with memories of food from her childhood, \u003cb>\u003ca href=\"http://www.amazon.com/gp/product/product-description/0471272736/ref=dp_proddesc_0/104-1506100-3407903?%5Fencoding=UTF8&n=507846\">The Dance of Spices: Classic Indian Cooking for Today's Home Kitchen\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Hiremath begins her book by explaining the seven steps to make curry. She patiently describes the various ingredients needed for an Indian pantry, and teaches you how to cook through her detailed recipes. She seasons the book with a good dose of hints which American cooks may not be as familiar with such as \"ground spices are less likely to stick to the pan when cooked quickly\". \u003c/p>\n\u003cp>The book includes over 238 recipes, many of them vegetarian, for cooking Indian food in your own home whether you are an accomplished cook or a novice. A weighty compendium you will find plenty of variety between the covers; for example she has no fewer than thirteen recipes for chutneys and that doesn't include several variations and a couple of chutney powders. \u003c/p>\n\u003cp>If you have a favorite dish from an Indian restaurant you will probably find the recipe for it, but you will also find many dishes never served in restaurants, what Hiremath calls \"homestyle dishes\". If you are fond of the snack style Indian food called \"chaat\" you will be pleased to find many of those dishes as well. Unlike many other Indian cookbooks this one also includes recommendations for wines and desserts that compliment these dishes. If you want to immerse yourself and learn the techniques, as well as all about the essential ingredients, this is an excellent place to start.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>Growing up in Texas, I was surrounded by an incredible range of regional specialties that emerged from a surprisingly \u003ca href=\"http://quickfacts.census.gov/qfd/states/48000.html\">\u003cstrong>diverse culture\u003c/strong>\u003c/a>. (You might not think of Texas as being diverse, but the state is actually made up of a wide variety of cultures. The Latino population alone makes up more than a third of the entire population of Texas.)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/biscuits-final.jpg\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.texasbbqtrail.com/\">Texas-style BBQ\u003c/a>\u003c/strong> pork ribs and melt-in-your-mouth beef brisket; flaky biscuits (often served with sausage gravy; an ode to the South); Tex-mex \u003ca href=\"http://www.austinchronicle.com/issues/dispatch/2005-03-04/food_feature.html\">\u003cstrong>fajitas\u003c/strong>\u003c/a>, drunken beans, carne asada tacos, and Chico's migas; the best Vietnamese food I've ever had (including Vietnamese roast chicken and sticky rice and bowls of rice noodles topped with crisp-fried pork rolls); chicken fried steak with cream gravy (um, never my favorite, but it was my brother-the-vegetarian's most requested meal as a child); and lots of pecan everything.\u003c/p>\n\u003cp>Much of the food in Texas is not for the faint of heart. It is hearty down-home grub. Very hearty. But when it's done right, it is oh so delicious. And here in California, it is quite difficult to find. I often woke to the smell of my mom's biscuits in the oven, and when I first moved here I sought out those delicious, light, and flakey treats. The best that I've found so far are at \u003cstrong>\u003ca href=\"http://www.ellassanfrancisco.com/\">Ella's\u003c/a>\u003c/strong>, but given that the restaurant is not only out of the way for me, and way too busy on weekends, I took to making my own.\u003c/p>\n\u003cp>Over the years I've not only perfected my biscuit hands, but also my biscuit recipe. I find that baking powder biscuits are lighter and fluffier than buttermilk biscuits, but you get a lot more flavor from buttermilk. I also tend to use both butter and vegetable shortening in my biscuits, so I maximize my flavor:flake ratio (I use the same philosophy with my pastry dough).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This recipe has been adapted from numerous classic baking powder and buttermilk biscuit recipes (all of which, including mine, are quite similar). Remember that the key to successful biscuits is not overworking the dough. Mix it JUST until it comes together and try to work quickly and lightly.\u003c/p>\n\u003cp>\u003cstrong>Buttermilk Biscuits\u003c/strong>\u003c/p>\n\u003cp>2 cups flour\u003cbr>2 teaspoons baking powder\u003cbr>1/2 teaspoon baking soda\u003cbr>1/4 teaspoon salt\u003cbr>1/4 cup vegetable shortening\u003cbr>5 tablespoons unsalted butter, cut into chunks\u003cbr>2/3 cup buttermilk\u003c/p>\n\u003cp>Preheat the oven to 425F and place the rack just above the middle of the oven. Butter a sturdy baking sheet.\u003c/p>\n\u003cp>In a mixing bowl, using a fork, stir together the flour, baking powder, baking soda, and salt. Sprinkle the shortening and butter over the flour and, using a pastry cutter or two table knives, cut the shortening and butter into the flour until it is about the size of small peas. Run your fingers through the flour mixture to make sure there aren't any big chunks hiding out. Add the buttermilk all at once and stir together just until the dough comes together. \u003c/p>\n\u003cp>Dump the dough onto a floured work surface and lightly press together into a disk about 1/2-inch thick. Cut out biscuits using a 2 1/2-inch biscuit cutter place on the baking sheet about 1 inch apart.\u003c/p>\n\u003cp>Bake for about 12 minutes until the tops are golden. Enjoy with a drizzle of local honey or fresh strawberry jam.\u003c/p>\n\u003cp>And don't let your dog steal the biscuits! (He has good taste)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/biscuits-stealer.jpg\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up in Texas, I was surrounded by an incredible range of regional specialties that emerged from a surprisingly \u003ca href=\"http://quickfacts.census.gov/qfd/states/48000.html\">\u003cstrong>diverse culture\u003c/strong>\u003c/a>. (You might not think of Texas as being diverse, but the state is actually made up of a wide variety of cultures. The Latino population alone makes up more than a third of the entire population of Texas.)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/biscuits-final.jpg\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.texasbbqtrail.com/\">Texas-style BBQ\u003c/a>\u003c/strong> pork ribs and melt-in-your-mouth beef brisket; flaky biscuits (often served with sausage gravy; an ode to the South); Tex-mex \u003ca href=\"http://www.austinchronicle.com/issues/dispatch/2005-03-04/food_feature.html\">\u003cstrong>fajitas\u003c/strong>\u003c/a>, drunken beans, carne asada tacos, and Chico's migas; the best Vietnamese food I've ever had (including Vietnamese roast chicken and sticky rice and bowls of rice noodles topped with crisp-fried pork rolls); chicken fried steak with cream gravy (um, never my favorite, but it was my brother-the-vegetarian's most requested meal as a child); and lots of pecan everything.\u003c/p>\n\u003cp>Much of the food in Texas is not for the faint of heart. It is hearty down-home grub. Very hearty. But when it's done right, it is oh so delicious. And here in California, it is quite difficult to find. I often woke to the smell of my mom's biscuits in the oven, and when I first moved here I sought out those delicious, light, and flakey treats. The best that I've found so far are at \u003cstrong>\u003ca href=\"http://www.ellassanfrancisco.com/\">Ella's\u003c/a>\u003c/strong>, but given that the restaurant is not only out of the way for me, and way too busy on weekends, I took to making my own.\u003c/p>\n\u003cp>Over the years I've not only perfected my biscuit hands, but also my biscuit recipe. I find that baking powder biscuits are lighter and fluffier than buttermilk biscuits, but you get a lot more flavor from buttermilk. I also tend to use both butter and vegetable shortening in my biscuits, so I maximize my flavor:flake ratio (I use the same philosophy with my pastry dough).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Chef David Kinch and General Manager Michael Kean were in London last month to receive an award for #38 of the \"World's 50 Best Restaurants.\" My friend Maggie was on hand for this spectacular event and upon hearing I was headed back to SF made me promise to dine at Manresa. So upon my arrival in San Francisco: step 1: rent car, step 2: make reservations at Manresa. Last night was the opening of their outdoor patio dining and their Modernista tasting menu. We started with a Cava (sparkling wine from Spain), Sherry and orange twist aperitif served with gougeres and from there we put ourselves into the hands of the very talented chef and his food and wine tasting menu. \u003c/p>\n\u003cp>\u003cstrong>Country-style Pate & Homemade Pickles\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_pate.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Marrow Bean Soup with Slow Cooked Egg\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_eggsoup2.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Moules & Frites with White Wine, Parsley & Garlic\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_moules.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Roast Snapper Catalan-style with Potatoes & Mushrooms\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_snapper.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Slow-cooked Pork Shoulder in an Egg Sauce\u003cbr>\nwith Tripe Stew and a HUGE CARROT\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_pork1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Almond Torte with Stewed Cherries and Chantilly\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_dessert3.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Manresa\u003c/strong>\u003cbr>\n320 Village Lane, Los Gatos, CA 95030\u003cbr>\n408-354-4330\u003cbr>\n\u003ca href=\"http://www.manresarestaurant.com\">\u003cstrong>www.manresarestaurant.com\u003c/strong>\u003c/a>\u003cbr>\nTasting Menu : $75\u003cbr>\nWine Pairing : $56\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I'm a geek. I watch and write about \u003ca href=\"http://www.televisionwithoutpity.com/show.cgi?show=71\">\u003cb>\u003ci>Star Trek\u003c/i>\u003c/b>\u003c/a>, I own and \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/story.cgi?show=71&story=5921&limit=all&sort=\">have cooked from\u003c/a>\u003c/b> \u003ci>The Star Trek Cookbook\u003c/i>, my mathematician husband does an awesome impression of Captain Sisko and Captain Picard, and, although I look askance at what Lucas has done to his creation in recent years, I adore \u003ci>Star Wars\u003c/i>. \u003c/p>\n\u003cp>I don't mind being a geek. Not at all. Were I not a geek, I couldn't appreciate when \u003cb>\u003ca href=\"http://www.altonbrown.com\">Alton Brown\u003c/a>\u003c/b> uses \u003ci>Star Trek\u003c/i> sound effects on his show. And were I not a geek, I could not have laughed myself silly at \u003cb>\u003ca href=\"http://www.storewars.org/flash/index.html\">this\u003c/a>\u003c/b>. I don't know what cracked me up the most -- the fact that Cuke has a Mark Hamill-esque wig or that Darth Tater urges him to search his \"peelings\" in order to discover that, while biologically impossible, Tater is Cuke's father. Meanwhile, the credits actually list someone as \"Egg Wrangler.\" BWAH! \u003c/p>\n\u003cp>I find sheer genius in every ounce of this creation, and the fact that it is encouraging people to buy organic is just icing on the cake.\u003c/p>\n\u003cp>Bravo to Jonah Sachs, Tate Hausman, and Louis Fox -- you guys are awesome.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDproducebox.png\">\u003cbr>\nRemember Webvan? I do. Actually, I feel wistful. For those who don't remember, Webvan was one of those overly ambitious dot com start-ups, it's financial picture was a mess. Analysts said it was years ahead of its time. \u003c/p>\n\u003cp>My experience was of a grocery delivery service that really delivered. Short delivery windows made it easy to schedule. The quality of products, especially produce was amazing, the friendliness and courtesy of the drivers was unparalleled. They actually unpacked the groceries for you! \u003c/p>\n\u003cp>In my dreams I am still being delivered those huge baking potatoes and that wasabi tobiko and not schlepping heavy sacks of flour and sugar up the stairs to my apartment. Ah, those were the days! Truth is, as much as I love shopping for groceries and I do, sometimes home delivery just makes more sense.\u003c/p>\n\u003cp>Since the demise of Webvan in 2001 I have been a loyal customer of Capay Farm's home delivery program called \"Farm Fresh to You\". Once a month I get a carton of 9-10 seasonal organic fruits and vegetables delivered to my doorstep. The produce comes from small, sustainable family farms and helps me feel like I am doing something to support the good guys. It also ensures that I will get a variety of produce I might or might not try if I was the one doing the shopping.\u003c/p>\n\u003cp>There are several companies that deliver fresh produce directly to homes and offices in the Bay Area, prices and delivery areas vary--here are a few to consider:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.farmfreshtoyou.com/\">Capay Farms/Farm Fresh To You\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.eatwell.com/\">Eatwell Farms\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.planetorganics.com\">Planet Organics\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.organicexpress.com\">Organic Express (the Box)\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.westsideorganics.com\">WestSide Organics\u003c/a>\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDproducebox.png\">\u003cbr>\nRemember Webvan? I do. Actually, I feel wistful. For those who don't remember, Webvan was one of those overly ambitious dot com start-ups, it's financial picture was a mess. Analysts said it was years ahead of its time. \u003c/p>\n\u003cp>My experience was of a grocery delivery service that really delivered. Short delivery windows made it easy to schedule. The quality of products, especially produce was amazing, the friendliness and courtesy of the drivers was unparalleled. They actually unpacked the groceries for you! \u003c/p>\n\u003cp>In my dreams I am still being delivered those huge baking potatoes and that wasabi tobiko and not schlepping heavy sacks of flour and sugar up the stairs to my apartment. Ah, those were the days! Truth is, as much as I love shopping for groceries and I do, sometimes home delivery just makes more sense.\u003c/p>\n\u003cp>Since the demise of Webvan in 2001 I have been a loyal customer of Capay Farm's home delivery program called \"Farm Fresh to You\". Once a month I get a carton of 9-10 seasonal organic fruits and vegetables delivered to my doorstep. The produce comes from small, sustainable family farms and helps me feel like I am doing something to support the good guys. It also ensures that I will get a variety of produce I might or might not try if I was the one doing the shopping.\u003c/p>\n\u003cp>There are several companies that deliver fresh produce directly to homes and offices in the Bay Area, prices and delivery areas vary--here are a few to consider:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>\u003cem>post by Fatemeh Khatibloo-McClure\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\"A lot of people are passionate about wine on different levels. For me, wine is a way of life.\"\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/Shelley.jpg\">\u003c/p>\n\u003cp>Shelley Lindgren is one of a new breed in the wine trade. She's a young, down-to-earth, urbanite, \u003cstrong>female \u003c/strong>sommelier. Add to that the fact that she's a co-owner of one of San Francisco's hottest restaurants and that she was named one of \u003cem>Wine & Spirits' \u003c/em>Best New Sommeliers of 2004, and you have the makings of one Wine's Life that has its course set for the stratosphere.\u003c/p>\n\u003cp>Lindgren grew up in the North Bay area and has been working in local restaurants since she was 15 years old. She's always been most comfortable in the front of the house, even though she earned a Culinary Certificate from Tante Marie. She worked her way across some of the finest establishments in the Bay Area, from Left Bank to Boulevard, before finding her place at Fleur de Lys.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was there that Lindgren started thinking about a profession in wine. Working at the restaurant 5 nights a week while studying full time at the University of San Francisco didn't leave her much free time, but what she did have she spent at wine shops, looking and listening and learning. Most of her papers as an English Writing major focused on references to wine in literature from Shakespeare to Horace, and she realized that wine was everywhere, as long as you were looking for it.\u003c/p>\n\u003cp>When Lindgren started seriously toying with the idea of becoming a sommelier, there were only just a few in San Francisco, and most of her friends didn't even know the term. What gave her the much-needed push to take the leap? The realization that people were buying wine for all the wrong reasons. Sometimes it was on the sole basis of price. Sometimes, they just weren't given much of a chance to get excited about something new or unique.\u003c/p>\n\u003cp>\"I'd go to moderately-priced restaurants,\" she says, \"and I'd struggle to find a wine that I wanted to have with dinner. Not that the lists were bad, there just wasn't a lot of excitement there.\"\u003c/p>\n\u003cp>After building a strong base in French wine at mainly French restaurants, she was ready to expand her knowledge, and she headed to Bacar to learn Austrian wines. Even then though, she (and, she jokingly confides, the rest of the staff) knew Italian wines were her passion.\u003c/p>\n\u003cp>So when she became a partner in a restaurant venture, it was a natural opportunity for her to build a wine list that reflects both her passion and chef Christophe Hille's southern Italian cuisine. But how does Lindgren get around selling wine to people who can barely pronounce \u003cem>Aglianico \u003c/em>or \u003cem>Nerello Mascalese\u003c/em>, let alone know what one tastes like?\u003c/p>\n\u003cp>\"Customers are smarter than a lot of people [give them credit for]\", she says of the unusual list. \"I try not to be pedantic because, frankly, in the several minutes while I'm talking about a wine, it's sitting on the table, and my customer could be [forming their own opinions]. I try not to tell people what they should taste in a wine, and I try to keep the descriptions approachable--'light fruits' or 'dark fruits' instead of 'blueberry' or 'raspberry'.\u003c/p>\n\u003cp>You can really hear the passion in her voice as she talks about how \"romantic\" the history of wine is, and her excitement about helping to bring some near-extinct varietals to the dining public. After all these years, though, Shelley Lindgren still doesn't consider herself an \"expert.\"\u003c/p>\n\u003cp>\"When wine becomes your life, you're continually keeping up with tasting groups and meeting people in the industry who are bringing new ideas and old traditions together. I learn something every single day--I don't think anyone can say that they are truly an 'expert' because the industry is always changing and evolving.\"\u003c/p>\n\u003cp>\u003cem>Shelley Lindgren is co-owner and sommelier of \u003cstrong>\u003ca href=\"http://www.a16sf.com\">A16 restaurant\u003c/a> \u003c/strong>on Chestnut Street in San Francisco.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photo courtesy of A16.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was there that Lindgren started thinking about a profession in wine. Working at the restaurant 5 nights a week while studying full time at the University of San Francisco didn't leave her much free time, but what she did have she spent at wine shops, looking and listening and learning. Most of her papers as an English Writing major focused on references to wine in literature from Shakespeare to Horace, and she realized that wine was everywhere, as long as you were looking for it.\u003c/p>\n\u003cp>When Lindgren started seriously toying with the idea of becoming a sommelier, there were only just a few in San Francisco, and most of her friends didn't even know the term. What gave her the much-needed push to take the leap? The realization that people were buying wine for all the wrong reasons. Sometimes it was on the sole basis of price. Sometimes, they just weren't given much of a chance to get excited about something new or unique.\u003c/p>\n\u003cp>\"I'd go to moderately-priced restaurants,\" she says, \"and I'd struggle to find a wine that I wanted to have with dinner. Not that the lists were bad, there just wasn't a lot of excitement there.\"\u003c/p>\n\u003cp>After building a strong base in French wine at mainly French restaurants, she was ready to expand her knowledge, and she headed to Bacar to learn Austrian wines. Even then though, she (and, she jokingly confides, the rest of the staff) knew Italian wines were her passion.\u003c/p>\n\u003cp>So when she became a partner in a restaurant venture, it was a natural opportunity for her to build a wine list that reflects both her passion and chef Christophe Hille's southern Italian cuisine. But how does Lindgren get around selling wine to people who can barely pronounce \u003cem>Aglianico \u003c/em>or \u003cem>Nerello Mascalese\u003c/em>, let alone know what one tastes like?\u003c/p>\n\u003cp>\"Customers are smarter than a lot of people [give them credit for]\", she says of the unusual list. \"I try not to be pedantic because, frankly, in the several minutes while I'm talking about a wine, it's sitting on the table, and my customer could be [forming their own opinions]. I try not to tell people what they should taste in a wine, and I try to keep the descriptions approachable--'light fruits' or 'dark fruits' instead of 'blueberry' or 'raspberry'.\u003c/p>\n\u003cp>You can really hear the passion in her voice as she talks about how \"romantic\" the history of wine is, and her excitement about helping to bring some near-extinct varietals to the dining public. After all these years, though, Shelley Lindgren still doesn't consider herself an \"expert.\"\u003c/p>\n\u003cp>\"When wine becomes your life, you're continually keeping up with tasting groups and meeting people in the industry who are bringing new ideas and old traditions together. I learn something every single day--I don't think anyone can say that they are truly an 'expert' because the industry is always changing and evolving.\"\u003c/p>\n\u003cp>\u003cem>Shelley Lindgren is co-owner and sommelier of \u003cstrong>\u003ca href=\"http://www.a16sf.com\">A16 restaurant\u003c/a> \u003c/strong>on Chestnut Street in San Francisco.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photo courtesy of A16.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Recently I sat down with \u003ca href=\"http://www.georgedolese.com/\">\u003cstrong>George Dolese\u003c/strong>\u003c/a>, a local food and prop stylist, cookbook author, and friend, over a few glasses of wine, a bowlful of dates, and herb and walnut oil marinated Manchego cheese.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/george-smile.jpg\">\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> So George, describe your job as a food stylist.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> As a food stylist, you are responsible for making food look good and for how it's presented.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> And do you do that for advertising, film or TV...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> I don't do film or TV, I did some of it before when I was first starting out and then I concentrated on photography and for many years I was pretty much 100% styling for advertising and some magazine work and now it has switched to the other side where I do very little advertising and [I'm] heavy into the publishing end, public relations material, and some magazine work, but that's kind of it.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> When did you become a food stylist?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> 1985. Twenty years ago last month.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> Wow, so you've been doing this for a while.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yes, I was just saying to someone that I can't believe it's been 20 years. It all started with a phone call I got from a photographer who had just finished Brooks Institute and she wanted to put together a food portfolio and she asked me to make a raspberry tart for the shoot. So I did that, and when I dropped the tart off I asked if I could hang out and watch her shoot. And then we did some test photos together and with that she got work in advertising and that's how it started.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> And what were you doing prior to that?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> I had a catering company. And I was doing fresh foods for Neiman Marcus department stores in San Francisco and Palo Alto.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> And what got you into cooking?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> I have an aunt who raised me and she was really into cooking, and having people around to the house, it was at her house that Thanksgiving, Easter, family things always took place. And she kind of--as opposed to my mother who was a pork chop, meatloaf type person--ventured into other foods. I remember being 16 and eating bouillabaisse, which was something I couldn't even pronounce then, but it was a great experience. And learning what saffron is, and all that, and she really exposed me to a lot of that. And then I went to UC Berkeley and did my undergraduate degree and I was thinking about law school. I took a summer off and went to Paris, and came upon \u003cstrong>\u003ca href=\"http://www.lavarenne.com/\">La Varenne\u003c/a>\u003c/strong> cooking school there. And then I decided to do that. So I went to La Varenne and...\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> And you got a culinary degree?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yes, and then came back to the States and started the catering company.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> So that was the first thing that you did in the cooking world?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> You know, I started the catering company and then, about 6 months after starting it I got the call from the photographer, so I was doing some food styling and doing the catering. And after 5 years of that I decided to sell the catering company and go strictly into food styling. And I moved to Paris, and I stayed there for just over 5 years.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> And you worked solely as a food stylist?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Solely as a food stylist and a prop stylist and did a lot of advertising, had a great time, it was a fun experience.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/propstyling.mp3\">\u003cstrong>listen to George talk about prop styling\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/animals.mp3\">\u003cstrong>listen to George talk about working with animals\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What are your favorite types of jobs as a stylist?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Definitely books. I love books with an international theme, and of course I love anything dealing with entertaining and life at home. That's kind of a niche that I've been working in for the last few years.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What advice would you give someone who wanted to become a food stylist?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> I would say do it. I've never assisted anyone, and many people feel like they have to assist, and I think you definitely learn when you assist, but my theory is either you have it or you don't, and if you get in there and just succeed, line yourself up with a young photographer who's starting and do test shots together. Use magazines as direction because when you go out to show your work you do need to be current and in step with what's happening visually.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> When did you write your first book?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> My first complete book was \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811839885/kqedorg-20\">\u003cstrong>Firehouse Food: Cooking with San Francisco's Firefighters\u003c/strong>\u003c/a>. And that was in 2001 that I started that project. After that was completed, Weldon Owen Publishing contacted me to see if I'd be interested in doing a book on \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848727819/kqedorg-20\">\u003cstrong>Entertaining\u003c/strong>\u003c/a> for Williams-Sonoma, a huge bible on entertaining.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/firehousefood.mp3\">\u003cstrong>listen to George talk about his book Firehouse Food\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> And that book has been nominated for an IACP Award. \u003cstrong>\u003ca href=\"http://www.iacp.com/awards/iacpAwards/cookBookCurrent.html\">[Which it won!!]\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> It has, and that's a pretty amazing thing. That book was a huge project and so many very talented people worked on it. Great prop stylists and photographers and editorial people, art directors, it was really a great project.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> It's a beautiful book.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What do you like most about writing cookbooks?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> I love the balance. I love when I'm out in the studio shooting and then I find myself in my office writing. It's just calm and quiet, and I think about food. I keep a journal of things that I eat and ideas and when I get into writing, that's when I can look back at my journal. I've read books on writing recipes and I have my own way of doing it, which I've kind of invented myself. It's kind of very unusual, but it works for me.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/authoringcookbook.mp3\">\u003cstrong>listen to George talk about writing a cookbook\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> So George, what's your favorite snack?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> My favorite snack would be Kettle chips, salt and pepper, crinkle cut, with a glass of red wine. Preferably Cotes du Rhone or a light California Pinot Noir. It's pretty good. Simple and good. At the end of the day, that's my martini.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What food do you crave? Is that it or is it something else?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> You know, even though I travel a lot, and I've been fortunate enough to eat in great restaurants, I find that I crave a really good California burrito.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> Really? Like a Mission burrito? The big kind...\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yeah, just like a grilled chicken burrito. And it's what I miss when I'm out traveling and eating all the good stuff. For me, that's comfort food.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/comfortfood.mp3\">\u003cstrong>listen to George talk about comfort food\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What are your standby dishes that you prepare during the week? Like just throwing together dinner after work.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> After work I like to do pastas, just some really good ingredients, and assemble them. It could be as simple as some great cappellini with capers and chopped tomatoes and olive oil and a little Parmesan. I make roast chicken all the time. I'm a big fan of Judy Rodger's roast chicken that's in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">\u003cstrong>Zuni Cafe Cookbook\u003c/strong>\u003c/a>. It works on every stove. I think that that is a fantastic recipe and I applaud her for publishing it because we've all enjoyed eating the chicken at Zuni and I really feel that that fact that she put that recipe out there is very nice. And it works.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What is your guilty pleasure (food-wise)?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Let's see. Guilty pleasure...probably ice cream. I can eat a whole container of Haagen-Dazs. Easily. In bed.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What flavor?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> It's going to sound boring, but vanilla.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> No, I love vanilla. I'm a big vanilla fan.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> It's creamy. You know, I was into Dulce de Leche, but vanilla ice cream, there's something so nice about it.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What was the first thing you remember cooking?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Julia Childs' chocolate mousse from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">\u003cstrong>Mastering the Art of French Cooking\u003c/strong>\u003c/a>. In 1979.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> How old were you?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Eighteen.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> That was the first time you cooked?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> No, that's the first thing I remember cooking. My aunt traveled a lot when I was in high school and we had an Italian woman who lived next door and she used to cook for me every night and that was incredible. She would make handmade tortelloni. She lived alone, she was a widow, and her kids were grown and out of the house so when my aunt would travel she would feed me. But on the few occasions when I was 15 or 16 and she wasn't feeding me, I would make these weird concoctions of things that were in the freezer or whatever.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> Just kind of throw some things together and see how it tasted?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Exactly. And it wasn't always good.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> Yeah, experiments in the kitchen?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yeah. But I remember getting a copy of that book, that was the first cookbook that I ever owned. I still have it, the original one, and making the chocolate mousse as well as making...I think I made a liver pâté. This was when I was a student at Berkeley.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> So what is your favorite cookbook?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Oh, that's a hard question.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> Or one of your favorites...I have many, so...\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> I would say the one that I really go back to, although I can say I've never cooked from it, but it's one of my favorites, is by Rogers and Gray from the \u003ca href=\"http://www.rivercafe.co.uk/\">\u003cstrong>River Cafe\u003c/strong>\u003c/a> in London, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140005348X/kqedorg-20\">\u003cstrong>Italian Easy\u003c/strong>\u003c/a>. I've been to the River Cafe and I've had very memorable meals there and when I read the book it takes me back to eating there.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What's your favorite Bay Area restaurant?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Oh, that's a tough one. I have a few.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> Okay, talk about all of them.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> I really love \u003ca href=\"http://sfgate.com/cgi-bin/listings/restaurants/top100venue?vid=181268\">\u003cstrong>O Chame\u003c/strong>\u003c/a> on 4th Street in Berkeley. I like it for its simplicity, consistency, atmosphere, and that it is unpretentious. Secondly, I would have to say the cafe at \u003ca href=\"http://www.chezpanisse.com/cafemenu.html\">\u003cstrong>Chez Panisse\u003c/strong>\u003c/a>, I've been going there since, well, the first time I went there was in '78, and I enjoy it. I enjoy that Claire still works at the bar, and she was my neighbor when I was a student, living on Virginia Street, and it's just kind of nice. It's changed a lot over the years. It's much more... I don't want to say corporate, but it seems that way. But it's still a very, very fun place to go.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What is your favorite farmers' market?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Definitely \u003ca href=\"http://www.ferryplazafarmersmarket.com/\">\u003cstrong>San Francisco\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> The ferry plaza?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yeah, the ferry plaza. I love that place. I loved it when it was in the parking lot. It's great in it's new home. I have my favorites, breakfast at \u003cstrong>\u003ca href=\"http://worldonaplate.blogs.com/world_on_a_plate/2005/02/best_use_of_a_t.html\">Primavera\u003c/a>\u003c/strong>, the Mexican place...\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> That's where we always go!\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yeah, it's great.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> I \u003cem>love\u003c/em> that place.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> And...then there's a guy who comes, I call him Farm Boy, he comes in the summer and he sells corn out of the back of his Ford truck. And he has really good corn.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What is your most embarrassing food preparation story? And did you recover from it?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yes. When I was living in France I had a group of friends and everyone worked in advertising and my friend Elane was CEO of Lintas Advertising, a huge operation over there. And it was his wife's birthday, Beatrice. And so I had a dinner for 30 people, all people in advertising, and I made paella. And this was at a country house outside of Paris, and I bought the seafood that day, and everyone was all excited. Well, there was some bad shellfish and everyone got food poisoning. Me being the first because I tasted it while I was cooking it and got really bad food poisoning, like, the worst. So, fortunately everyone took it in stride and it was kind of humorous because they said that I was an American conspirator that had come over to poison all the French advertising executives. They kind of joked about it and they still joke about it.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> But you all lived.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> We all lived. And laughed about it. But it was definitely an embarrassing thing and it's one of those things when you buy shellfish, it can be just one mussel that has a bacteria that will poison the whole pot. So you have to be careful.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/overratedfood.mp3\">\u003cstrong>listen to George talk about overrated food\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/mexicanfood.mp3\">\u003cstrong>listen to George talk about Mexican food\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> Well those are all the questions I have for you. Is there anything that you wanted to say or talk about that I didn't touch on? Food-wise? Bay Area food-wise? The Bay Area food scene?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Well I think we're so fortunate to live here. I just think about in the immediate Berkeley vicinity, you know, like what \u003ca href=\"http://www.sanfran.com/archives/view_story/116/\">\u003cstrong>Sketch\u003c/strong>\u003c/a> is doing for ice cream down on 4th Street, bakeries...just the availability of good food.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> We're very lucky. And spoiled rotten.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> As we should be. [laughs]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Recently I sat down with \u003ca href=\"http://www.georgedolese.com/\">\u003cstrong>George Dolese\u003c/strong>\u003c/a>, a local food and prop stylist, cookbook author, and friend, over a few glasses of wine, a bowlful of dates, and herb and walnut oil marinated Manchego cheese.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/george-smile.jpg\">\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> So George, describe your job as a food stylist.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> As a food stylist, you are responsible for making food look good and for how it's presented.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> And do you do that for advertising, film or TV...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> I don't do film or TV, I did some of it before when I was first starting out and then I concentrated on photography and for many years I was pretty much 100% styling for advertising and some magazine work and now it has switched to the other side where I do very little advertising and [I'm] heavy into the publishing end, public relations material, and some magazine work, but that's kind of it.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> When did you become a food stylist?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> 1985. Twenty years ago last month.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> Wow, so you've been doing this for a while.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yes, I was just saying to someone that I can't believe it's been 20 years. It all started with a phone call I got from a photographer who had just finished Brooks Institute and she wanted to put together a food portfolio and she asked me to make a raspberry tart for the shoot. So I did that, and when I dropped the tart off I asked if I could hang out and watch her shoot. And then we did some test photos together and with that she got work in advertising and that's how it started.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> And what were you doing prior to that?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> I had a catering company. And I was doing fresh foods for Neiman Marcus department stores in San Francisco and Palo Alto.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> And what got you into cooking?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> I have an aunt who raised me and she was really into cooking, and having people around to the house, it was at her house that Thanksgiving, Easter, family things always took place. And she kind of--as opposed to my mother who was a pork chop, meatloaf type person--ventured into other foods. I remember being 16 and eating bouillabaisse, which was something I couldn't even pronounce then, but it was a great experience. And learning what saffron is, and all that, and she really exposed me to a lot of that. And then I went to UC Berkeley and did my undergraduate degree and I was thinking about law school. I took a summer off and went to Paris, and came upon \u003cstrong>\u003ca href=\"http://www.lavarenne.com/\">La Varenne\u003c/a>\u003c/strong> cooking school there. And then I decided to do that. So I went to La Varenne and...\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> And you got a culinary degree?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yes, and then came back to the States and started the catering company.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> So that was the first thing that you did in the cooking world?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> You know, I started the catering company and then, about 6 months after starting it I got the call from the photographer, so I was doing some food styling and doing the catering. And after 5 years of that I decided to sell the catering company and go strictly into food styling. And I moved to Paris, and I stayed there for just over 5 years.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> And you worked solely as a food stylist?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Solely as a food stylist and a prop stylist and did a lot of advertising, had a great time, it was a fun experience.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/propstyling.mp3\">\u003cstrong>listen to George talk about prop styling\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/animals.mp3\">\u003cstrong>listen to George talk about working with animals\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What are your favorite types of jobs as a stylist?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Definitely books. I love books with an international theme, and of course I love anything dealing with entertaining and life at home. That's kind of a niche that I've been working in for the last few years.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What advice would you give someone who wanted to become a food stylist?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> I would say do it. I've never assisted anyone, and many people feel like they have to assist, and I think you definitely learn when you assist, but my theory is either you have it or you don't, and if you get in there and just succeed, line yourself up with a young photographer who's starting and do test shots together. Use magazines as direction because when you go out to show your work you do need to be current and in step with what's happening visually.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> When did you write your first book?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> My first complete book was \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811839885/kqedorg-20\">\u003cstrong>Firehouse Food: Cooking with San Francisco's Firefighters\u003c/strong>\u003c/a>. And that was in 2001 that I started that project. After that was completed, Weldon Owen Publishing contacted me to see if I'd be interested in doing a book on \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848727819/kqedorg-20\">\u003cstrong>Entertaining\u003c/strong>\u003c/a> for Williams-Sonoma, a huge bible on entertaining.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/firehousefood.mp3\">\u003cstrong>listen to George talk about his book Firehouse Food\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> And that book has been nominated for an IACP Award. \u003cstrong>\u003ca href=\"http://www.iacp.com/awards/iacpAwards/cookBookCurrent.html\">[Which it won!!]\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> It has, and that's a pretty amazing thing. That book was a huge project and so many very talented people worked on it. Great prop stylists and photographers and editorial people, art directors, it was really a great project.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> It's a beautiful book.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What do you like most about writing cookbooks?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> I love the balance. I love when I'm out in the studio shooting and then I find myself in my office writing. It's just calm and quiet, and I think about food. I keep a journal of things that I eat and ideas and when I get into writing, that's when I can look back at my journal. I've read books on writing recipes and I have my own way of doing it, which I've kind of invented myself. It's kind of very unusual, but it works for me.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/authoringcookbook.mp3\">\u003cstrong>listen to George talk about writing a cookbook\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> So George, what's your favorite snack?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> My favorite snack would be Kettle chips, salt and pepper, crinkle cut, with a glass of red wine. Preferably Cotes du Rhone or a light California Pinot Noir. It's pretty good. Simple and good. At the end of the day, that's my martini.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What food do you crave? Is that it or is it something else?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> You know, even though I travel a lot, and I've been fortunate enough to eat in great restaurants, I find that I crave a really good California burrito.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> Really? Like a Mission burrito? The big kind...\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yeah, just like a grilled chicken burrito. And it's what I miss when I'm out traveling and eating all the good stuff. For me, that's comfort food.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/comfortfood.mp3\">\u003cstrong>listen to George talk about comfort food\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What are your standby dishes that you prepare during the week? Like just throwing together dinner after work.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> After work I like to do pastas, just some really good ingredients, and assemble them. It could be as simple as some great cappellini with capers and chopped tomatoes and olive oil and a little Parmesan. I make roast chicken all the time. I'm a big fan of Judy Rodger's roast chicken that's in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">\u003cstrong>Zuni Cafe Cookbook\u003c/strong>\u003c/a>. It works on every stove. I think that that is a fantastic recipe and I applaud her for publishing it because we've all enjoyed eating the chicken at Zuni and I really feel that that fact that she put that recipe out there is very nice. And it works.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What is your guilty pleasure (food-wise)?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Let's see. Guilty pleasure...probably ice cream. I can eat a whole container of Haagen-Dazs. Easily. In bed.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What flavor?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> It's going to sound boring, but vanilla.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> No, I love vanilla. I'm a big vanilla fan.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> It's creamy. You know, I was into Dulce de Leche, but vanilla ice cream, there's something so nice about it.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What was the first thing you remember cooking?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Julia Childs' chocolate mousse from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">\u003cstrong>Mastering the Art of French Cooking\u003c/strong>\u003c/a>. In 1979.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> How old were you?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Eighteen.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> That was the first time you cooked?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> No, that's the first thing I remember cooking. My aunt traveled a lot when I was in high school and we had an Italian woman who lived next door and she used to cook for me every night and that was incredible. She would make handmade tortelloni. She lived alone, she was a widow, and her kids were grown and out of the house so when my aunt would travel she would feed me. But on the few occasions when I was 15 or 16 and she wasn't feeding me, I would make these weird concoctions of things that were in the freezer or whatever.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> Just kind of throw some things together and see how it tasted?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Exactly. And it wasn't always good.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> Yeah, experiments in the kitchen?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yeah. But I remember getting a copy of that book, that was the first cookbook that I ever owned. I still have it, the original one, and making the chocolate mousse as well as making...I think I made a liver pâté. This was when I was a student at Berkeley.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> So what is your favorite cookbook?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Oh, that's a hard question.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> Or one of your favorites...I have many, so...\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> I would say the one that I really go back to, although I can say I've never cooked from it, but it's one of my favorites, is by Rogers and Gray from the \u003ca href=\"http://www.rivercafe.co.uk/\">\u003cstrong>River Cafe\u003c/strong>\u003c/a> in London, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140005348X/kqedorg-20\">\u003cstrong>Italian Easy\u003c/strong>\u003c/a>. I've been to the River Cafe and I've had very memorable meals there and when I read the book it takes me back to eating there.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What's your favorite Bay Area restaurant?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Oh, that's a tough one. I have a few.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> Okay, talk about all of them.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> I really love \u003ca href=\"http://sfgate.com/cgi-bin/listings/restaurants/top100venue?vid=181268\">\u003cstrong>O Chame\u003c/strong>\u003c/a> on 4th Street in Berkeley. I like it for its simplicity, consistency, atmosphere, and that it is unpretentious. Secondly, I would have to say the cafe at \u003ca href=\"http://www.chezpanisse.com/cafemenu.html\">\u003cstrong>Chez Panisse\u003c/strong>\u003c/a>, I've been going there since, well, the first time I went there was in '78, and I enjoy it. I enjoy that Claire still works at the bar, and she was my neighbor when I was a student, living on Virginia Street, and it's just kind of nice. It's changed a lot over the years. It's much more... I don't want to say corporate, but it seems that way. But it's still a very, very fun place to go.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What is your favorite farmers' market?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Definitely \u003ca href=\"http://www.ferryplazafarmersmarket.com/\">\u003cstrong>San Francisco\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> The ferry plaza?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yeah, the ferry plaza. I love that place. I loved it when it was in the parking lot. It's great in it's new home. I have my favorites, breakfast at \u003cstrong>\u003ca href=\"http://worldonaplate.blogs.com/world_on_a_plate/2005/02/best_use_of_a_t.html\">Primavera\u003c/a>\u003c/strong>, the Mexican place...\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> That's where we always go!\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yeah, it's great.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> I \u003cem>love\u003c/em> that place.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> And...then there's a guy who comes, I call him Farm Boy, he comes in the summer and he sells corn out of the back of his Ford truck. And he has really good corn.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> What is your most embarrassing food preparation story? And did you recover from it?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yes. When I was living in France I had a group of friends and everyone worked in advertising and my friend Elane was CEO of Lintas Advertising, a huge operation over there. And it was his wife's birthday, Beatrice. And so I had a dinner for 30 people, all people in advertising, and I made paella. And this was at a country house outside of Paris, and I bought the seafood that day, and everyone was all excited. Well, there was some bad shellfish and everyone got food poisoning. Me being the first because I tasted it while I was cooking it and got really bad food poisoning, like, the worst. So, fortunately everyone took it in stride and it was kind of humorous because they said that I was an American conspirator that had come over to poison all the French advertising executives. They kind of joked about it and they still joke about it.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> But you all lived.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> We all lived. And laughed about it. But it was definitely an embarrassing thing and it's one of those things when you buy shellfish, it can be just one mussel that has a bacteria that will poison the whole pot. So you have to be careful.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/overratedfood.mp3\">\u003cstrong>listen to George talk about overrated food\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/mexicanfood.mp3\">\u003cstrong>listen to George talk about Mexican food\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> Well those are all the questions I have for you. Is there anything that you wanted to say or talk about that I didn't touch on? Food-wise? Bay Area food-wise? The Bay Area food scene?\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Well I think we're so fortunate to live here. I just think about in the immediate Berkeley vicinity, you know, like what \u003ca href=\"http://www.sanfran.com/archives/view_story/116/\">\u003cstrong>Sketch\u003c/strong>\u003c/a> is doing for ice cream down on 4th Street, bakeries...just the availability of good food.\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> We're very lucky. And spoiled rotten.\u003c/p>\n\u003cp>\u003cstrong>G:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>K:\u003c/strong> As we should be. [laughs]\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/scallops4_300.jpg\">\u003c/p>\n\u003cp>I love shopping at my farmers market if for no other reason than seeing food in their natural state or as much as they can be such as just picked carrots with obligatory clumps of dirt still clinging on, tiny potatoes in crates of earth, and scallops still in their shell. \u003c/p>\n\u003cp>My friend Steve brought his teenage kids to Paris recently and I loved the expressions of awe when they saw for the first time a scallop still in it's shell with a bright orange roe sack, not the pristine sanitary little white disks that we are so familiar with. \u003c/p>\n\u003cp>My summer in Cape Cod many moons ago working in a seafood restaurant shucking clams, oysters and scallops finally came in handy as did my experience last summer on a lobster boat in Brittany. So with oyster knife in hand, I took a few home, whipped them out of their shells, and gave them a quick sauté in olive oil and a splash of sherry vinegar. La belle vie! \u003c/p>\n\u003cp>My biggest challenge in creating menus is always the appetizer. Here is one that I learned in cooking school that looks harder than it is and incorporates techniques that you can apply to other foods. Long recipes intimidate me but I did learn to break it up into items, steps and processes that make them more manageable. This recipe involves 3 processes: remoulade dressing, celeriac-fennel salad, and celeriac-parsley sauce. You can make everything ahead of time, then at the last minute, sauté the scallops and you have a beautiful plate. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Seared Scallops & Celeriac Salad in an Orange-Mustard Dressing ~ Salade des Saint Jacques Poelées et Celéri Rémoulade à l'Orange\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/scallops_celeriac_300.jpg\">\u003c/p>\n\u003cp>Seared scallops and celeriac salad is a pretty standard combination though this one is enhanced by the emerald green celeriac-parsley sauce. If you are just making a small amount, either cut the celeriac by hand or use a mandoline if you have one. Just don't cut the tip of your thumb off like I did...but that's another story.\u003c/p>\n\u003cp>\u003cstrong>step 1: remoulade dressing\u003c/strong> -- this is a fruit juice reduction (or syrup) combined with mayo and mustard\u003c/p>\n\u003cp>¾ cup sherry\u003cbr>2/3 cup orange juice (fresh if possible)\u003cbr>juice of 1 lemon\u003cbr>zest of ½ lemon \u003cbr>zest of ½ orange\u003c/p>\n\u003cp>• combine in a pan and reduce til syrupy. strain and set aside to cool.\u003c/p>\n\u003cp>½ cup crème fraîche\u003cbr>½ cup mayonnaise \u003cbr>2 tablespoons dijon mustard\u003cbr>1 teaspoon dried tarragon (or 2 tsp if you have fresh)\u003cbr>salt and pepper\u003c/p>\n\u003cp>• combine and whisk into cooled syrup and season to taste. set aside. this can be done a day ahead.\u003c/p>\n\u003cp>\u003cstrong>step 2: celeraic-fennel salad\u003c/strong>\u003c/p>\n\u003cp>5 oz celeraic, cut into matchsticks (julienned)\u003cbr>2½ oz fennel, cut into matchsticks (julienned)\u003cbr>juice of ½ lemon\u003cbr>½ granny smith apple, peeled and box grated on large holes (do this at the last minute)\u003cbr>2 radishes, cut into matchsticks (julienned) for garnish\u003c/p>\n\u003cp>• combine celeriac, fennel and lemon juice. \u003cbr>• grate apple into celeriac-fennel and toss. set aside. can be made a few hours ahead.\u003cbr>• add remoulade dressing to celeriac-fennel salad a little bit at a time as you don't want to overdress the salad.\u003c/p>\n\u003cp>\u003cstrong>step 3: celeriac-parsley sauce\u003c/strong>\u003c/p>\n\u003cp>5 oz celeriac, peeled and diced\u003cbr>½ inch piece of ginger, peeled and sliced very thin\u003cbr>dash lemon juice\u003cbr>pinch salt\u003cbr>1 tablespoon butter\u003c/p>\n\u003cp>• cover celeriac, ginger with water, add lemon juice, salt. cook til tender. add butter and blend til smooth. set aside. this can be done ahead of time. \u003c/p>\n\u003cp>½ bunch parsley\u003cbr>1 tablespoon vegetable oil\u003cbr>½ teaspoon honey\u003cbr>½ cup vegetable broth\u003cbr>1 rib of celery, cut into tiny dice (brunoise)\u003cbr>salt & pepper\u003c/p>\n\u003cp>• de-stem parsley and sauté leaves in oil til limp. take out of oil and set on paper towels.\u003cbr>• in small blender, puree parsley with honey and broth. season to taste. set aside.\u003cbr>• cook celery in boiling water til tender but not mushy. shock in cold water to stop cooking. set aside. this can be done ahead. \u003c/p>\n\u003cp>\u003cstrong>step 4: scallops and serve\u003c/strong>\u003c/p>\n\u003cp>16 scallops (4 per person -- if very large or thick cut scallops in half and reduce number to 8)\u003cbr> vegetable oil\u003cbr>¼ cup sherry vinegar\u003c/p>\n\u003cp>• add remoulade dressing (step 1) to celeriac-fennel salad (step 2) a little bit at a time as you don't want to overdress the salad.\u003cbr>• combine blended celeriac, parsley puree, and celery dice (step 3).\u003cbr>• heat pan and add a few drops of non-flavored oil. sauté scallops til brown and caramelized. flip scallops and add a few drops of sherry vinegar to pan. \u003cbr>• spoon dressed celeriac salad onto plate. top with radish garnish\u003cbr>• spoon dollops of celeriac-parsley sauce onto plate and top with seared scallops\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon appètit!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/scallops4_300.jpg\">\u003c/p>\n\u003cp>I love shopping at my farmers market if for no other reason than seeing food in their natural state or as much as they can be such as just picked carrots with obligatory clumps of dirt still clinging on, tiny potatoes in crates of earth, and scallops still in their shell. \u003c/p>\n\u003cp>My friend Steve brought his teenage kids to Paris recently and I loved the expressions of awe when they saw for the first time a scallop still in it's shell with a bright orange roe sack, not the pristine sanitary little white disks that we are so familiar with. \u003c/p>\n\u003cp>My summer in Cape Cod many moons ago working in a seafood restaurant shucking clams, oysters and scallops finally came in handy as did my experience last summer on a lobster boat in Brittany. So with oyster knife in hand, I took a few home, whipped them out of their shells, and gave them a quick sauté in olive oil and a splash of sherry vinegar. La belle vie! \u003c/p>\n\u003cp>My biggest challenge in creating menus is always the appetizer. Here is one that I learned in cooking school that looks harder than it is and incorporates techniques that you can apply to other foods. Long recipes intimidate me but I did learn to break it up into items, steps and processes that make them more manageable. This recipe involves 3 processes: remoulade dressing, celeriac-fennel salad, and celeriac-parsley sauce. You can make everything ahead of time, then at the last minute, sauté the scallops and you have a beautiful plate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Seared Scallops & Celeriac Salad in an Orange-Mustard Dressing ~ Salade des Saint Jacques Poelées et Celéri Rémoulade à l'Orange\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/scallops_celeriac_300.jpg\">\u003c/p>\n\u003cp>Seared scallops and celeriac salad is a pretty standard combination though this one is enhanced by the emerald green celeriac-parsley sauce. If you are just making a small amount, either cut the celeriac by hand or use a mandoline if you have one. Just don't cut the tip of your thumb off like I did...but that's another story.\u003c/p>\n\u003cp>\u003cstrong>step 1: remoulade dressing\u003c/strong> -- this is a fruit juice reduction (or syrup) combined with mayo and mustard\u003c/p>\n\u003cp>¾ cup sherry\u003cbr>2/3 cup orange juice (fresh if possible)\u003cbr>juice of 1 lemon\u003cbr>zest of ½ lemon \u003cbr>zest of ½ orange\u003c/p>\n\u003cp>• combine in a pan and reduce til syrupy. strain and set aside to cool.\u003c/p>\n\u003cp>½ cup crème fraîche\u003cbr>½ cup mayonnaise \u003cbr>2 tablespoons dijon mustard\u003cbr>1 teaspoon dried tarragon (or 2 tsp if you have fresh)\u003cbr>salt and pepper\u003c/p>\n\u003cp>• combine and whisk into cooled syrup and season to taste. set aside. this can be done a day ahead.\u003c/p>\n\u003cp>\u003cstrong>step 2: celeraic-fennel salad\u003c/strong>\u003c/p>\n\u003cp>5 oz celeraic, cut into matchsticks (julienned)\u003cbr>2½ oz fennel, cut into matchsticks (julienned)\u003cbr>juice of ½ lemon\u003cbr>½ granny smith apple, peeled and box grated on large holes (do this at the last minute)\u003cbr>2 radishes, cut into matchsticks (julienned) for garnish\u003c/p>\n\u003cp>• combine celeriac, fennel and lemon juice. \u003cbr>• grate apple into celeriac-fennel and toss. set aside. can be made a few hours ahead.\u003cbr>• add remoulade dressing to celeriac-fennel salad a little bit at a time as you don't want to overdress the salad.\u003c/p>\n\u003cp>\u003cstrong>step 3: celeriac-parsley sauce\u003c/strong>\u003c/p>\n\u003cp>5 oz celeriac, peeled and diced\u003cbr>½ inch piece of ginger, peeled and sliced very thin\u003cbr>dash lemon juice\u003cbr>pinch salt\u003cbr>1 tablespoon butter\u003c/p>\n\u003cp>• cover celeriac, ginger with water, add lemon juice, salt. cook til tender. add butter and blend til smooth. set aside. this can be done ahead of time. \u003c/p>\n\u003cp>½ bunch parsley\u003cbr>1 tablespoon vegetable oil\u003cbr>½ teaspoon honey\u003cbr>½ cup vegetable broth\u003cbr>1 rib of celery, cut into tiny dice (brunoise)\u003cbr>salt & pepper\u003c/p>\n\u003cp>• de-stem parsley and sauté leaves in oil til limp. take out of oil and set on paper towels.\u003cbr>• in small blender, puree parsley with honey and broth. season to taste. set aside.\u003cbr>• cook celery in boiling water til tender but not mushy. shock in cold water to stop cooking. set aside. this can be done ahead. \u003c/p>\n\u003cp>\u003cstrong>step 4: scallops and serve\u003c/strong>\u003c/p>\n\u003cp>16 scallops (4 per person -- if very large or thick cut scallops in half and reduce number to 8)\u003cbr> vegetable oil\u003cbr>¼ cup sherry vinegar\u003c/p>\n\u003cp>• add remoulade dressing (step 1) to celeriac-fennel salad (step 2) a little bit at a time as you don't want to overdress the salad.\u003cbr>• combine blended celeriac, parsley puree, and celery dice (step 3).\u003cbr>• heat pan and add a few drops of non-flavored oil. sauté scallops til brown and caramelized. flip scallops and add a few drops of sherry vinegar to pan. \u003cbr>• spoon dressed celeriac salad onto plate. top with radish garnish\u003cbr>• spoon dollops of celeriac-parsley sauce onto plate and top with seared scallops\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon appètit!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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