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"disqusTitle": "Bake Homemade Cheese Crackers for Holiday Gift-Giving",
"title": "Bake Homemade Cheese Crackers for Holiday Gift-Giving",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-90999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, I had a borderline obsession with White Cheddar Cheez-It crackers. I actually wouldn’t even touch the standard orange variety — their bright color simply couldn’t compete with that finger-licking white powder coating each of my favorite crackers. I’ve stopped buying Cheez-Its myself (they’re dangerous to have in the kitchen), but I’ll still gladly dig into a box should it appear at a friend’s house. \u003c/p>\n\u003cp>Even better than these clandestine nibbles are cheese crackers made at home. Sure, they may not come coated in cheese powder, but their flavor is unmatched by anything you can find in the store. Plus, you can customize the cheese blend, as well as add any flavorful accoutrements, as you see fit. Homemade crackers seem intimidating, but they're basically just savory cookies — something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_91001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\" alt=\"Finely grate the cheese for best results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finely grate the cheese for best results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Start by gathering your cheese.\u003c/strong> I like to use a mix of sharp white cheddar for nostalgia’s sake and Parmesan for its salty aged flavor. You can use a different mix if you prefer, but don’t go overboard with soft cheeses like blue, chevre, or mozzarella. The crackers won’t hold up as well. Finely grate the cheese to make sure that it fully incorporates into the cracker dough.\u003c/p>\n\u003cp>\u003cstrong>From here, the cracker recipe proceeds just like cookies:\u003c/strong> First, cream butter together with the cheese. A stand mixer makes the dough super easy to throw together, but you could make it by hand if you don’t have a mixer. I also like to add salt and a hefty dose of cracked black pepper. The pepper is an excellent foil to the salty, creamy cheese, but feel free to go crazy with whatever spices you like. Smoked paprika would taste great, as would herbes de Provence. \u003c/p>\n\u003cfigure id=\"attachment_91002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\" alt=\"A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\" width=\"1000\" height=\"691\" class=\"size-full wp-image-91002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Next, mix in the dry ingredients.\u003c/strong> I use a blend of all-purpose flour and cornstarch. Why? The cornstarch lowers the gluten content of the dough. Unlike cookies, these crackers don’t contain a ton of butter, which coats the flour and prevents long strands of gluten from forming. Long gluten strands equal tough crackers — not a good thing. Adding a bit of cornstarch makes up for the low amount of butter, and it keeps the crackers crisp and light. \u003c/p>\n\u003cfigure id=\"attachment_91003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\" alt=\"The cracker dough comes together in a matter of minutes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cracker dough comes together in a matter of minutes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Once the flour is mixed in, you’ll need to add a bit of water to bring the dough together.\u003c/strong> Start with two tablespoons and only add more if the dough needs it. Turn the dough out onto a floured counter, shape it into a disk, wrap it in plastic, and transfer it to the fridge to chill. \u003c/p>\n\u003cfigure id=\"attachment_91004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\" alt=\"Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\" width=\"1000\" height=\"630\" class=\"size-full wp-image-91004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After about half an hour, the dough should be ready to go.\u003c/strong> Use a rolling pin to roll the dough out into a rough rectangle that measures 1/8 inch thick. The shape of the dough isn’t terribly important, but the thickness is. Evenly rolled dough makes for evenly cooked crackers. Now sprinkle the dough with a little more salt, and use the rolling pin to lightly press it into the dough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You can cut the crackers as large or small as you’d like.\u003c/strong> If you’ve got miniature cookie cutters, you can use those, or cut them out free-hand. Here, I’ve used a fluted pastry cutter for wavy edges. To best mimic Cheez-Its, cut the dough into 1-inch squares. If you end up with scraps of dough, re-roll and re-cut them to form additional crackers. \u003c/p>\n\u003cfigure id=\"attachment_91000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\" alt=\"Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>T\u003cstrong>ransfer the cracker dough to parchment-lined baking sheets and use a fork or a skewer to “dock” the dough.\u003c/strong> “Docking” simply means to dimple or press holes into the dough to prevent it from bubbling during cooking. Cheez-Its have a single hole in the center, which is what I’ve done here.\u003c/p>\n\u003cp>\u003cstrong>Now all that’s left to do is to bake off the crackers.\u003c/strong> They’ll only take 15 minutes or so in a 375 degree oven, and they emerge golden brown and crisp. Try and let them cool completely before digging in. And be sure to save a few cups to give away as gifts. It is the holiday season, after all.\u003c/p>\n\u003cfigure id=\"attachment_90998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-90998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Cheese Crackers\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can customize these crackers using your own favorite cheeses. I’d recommend that at least half of the blend is made up of a semi-firm cheese like Cheddar or Jack for structural integrity. You can also substitute another spice (or two) for the black pepper.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 ounces cheese, finely grated (I like 4 ounces of sharp white cheddar and 2 ounces of Parmesan)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon kosher salt, divided\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper (optional)\u003c/li>\n\u003cli>3 1/2 ounces (1/2 cup plus 2 tablespoons) all-purpose flour, plus more for rolling\u003c/li>\n\u003cli>2 tablespoons cornstarch\u003c/li>\n\u003cli>2–3 tablespoons water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cheese, butter, 1/2 teaspoon salt, and black pepper in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium speed and beat until the butter and cheese are uniformly combined, about 1 minute.\u003c/li>\n\u003cli>Add the flour and cornstarch and beat on low speed until combined, about 1 minute. Add 2 tablespoons water and beat on low speed to incorporate. If the dough still seems dry, add the remaining tablespoon of water and mix on low to combine. The dough should be smooth and malleable.\u003c/li>\n\u003cli>Transfer the dough to a lightly floured counter and shape into a disk. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003cli>Preheat the oven to 375 degrees and line two baking sheets with parchment paper.\u003c/li>\n\u003cli>Remove the dough from the refrigerator, unwrap, and place on a lightly-floured countertop. Use a rolling pin to roll the dough into a rough rectangle that measures 1/8 inch thick. Make sure the dough is at an even thickness throughout. Sprinkle the dough with the remaining 1/2 teaspoon salt and use the rolling pin to gently press the salt into the dough.\u003c/li>\n\u003cli>Using a fluted pastry cutter, pizza cutter, or knife, cut the dough into 1-inch squares. Transfer the squares to the prepared baking sheets, leaving at least 1/2 inch between squares. Gather any dough scraps, re-roll to an 1/8 inch thickness, and cut into 1-inch squares. Use the dull end of a wooden skewer to press a hole through the center of each square.\u003c/li>\n\u003cli>Bake crackers until crisp and golden brown, 15 to 18 minutes, rotating the baking sheets halfway through baking time. Let the crackers cool on the baking sheets set on wire racks before storing in an airtight container. The crackers will keep for 5 to 7 days at room temperature.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Forget store-bought Cheez-Its. The best savory, cheese-filled nibbles are made at home with plenty of real cheese. Homemade crackers seem intimidating, but they're basically just savory cookies -- something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-90999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, I had a borderline obsession with White Cheddar Cheez-It crackers. I actually wouldn’t even touch the standard orange variety — their bright color simply couldn’t compete with that finger-licking white powder coating each of my favorite crackers. I’ve stopped buying Cheez-Its myself (they’re dangerous to have in the kitchen), but I’ll still gladly dig into a box should it appear at a friend’s house. \u003c/p>\n\u003cp>Even better than these clandestine nibbles are cheese crackers made at home. Sure, they may not come coated in cheese powder, but their flavor is unmatched by anything you can find in the store. Plus, you can customize the cheese blend, as well as add any flavorful accoutrements, as you see fit. Homemade crackers seem intimidating, but they're basically just savory cookies — something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_91001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\" alt=\"Finely grate the cheese for best results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finely grate the cheese for best results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Start by gathering your cheese.\u003c/strong> I like to use a mix of sharp white cheddar for nostalgia’s sake and Parmesan for its salty aged flavor. You can use a different mix if you prefer, but don’t go overboard with soft cheeses like blue, chevre, or mozzarella. The crackers won’t hold up as well. Finely grate the cheese to make sure that it fully incorporates into the cracker dough.\u003c/p>\n\u003cp>\u003cstrong>From here, the cracker recipe proceeds just like cookies:\u003c/strong> First, cream butter together with the cheese. A stand mixer makes the dough super easy to throw together, but you could make it by hand if you don’t have a mixer. I also like to add salt and a hefty dose of cracked black pepper. The pepper is an excellent foil to the salty, creamy cheese, but feel free to go crazy with whatever spices you like. Smoked paprika would taste great, as would herbes de Provence. \u003c/p>\n\u003cfigure id=\"attachment_91002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\" alt=\"A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\" width=\"1000\" height=\"691\" class=\"size-full wp-image-91002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Next, mix in the dry ingredients.\u003c/strong> I use a blend of all-purpose flour and cornstarch. Why? The cornstarch lowers the gluten content of the dough. Unlike cookies, these crackers don’t contain a ton of butter, which coats the flour and prevents long strands of gluten from forming. Long gluten strands equal tough crackers — not a good thing. Adding a bit of cornstarch makes up for the low amount of butter, and it keeps the crackers crisp and light. \u003c/p>\n\u003cfigure id=\"attachment_91003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\" alt=\"The cracker dough comes together in a matter of minutes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cracker dough comes together in a matter of minutes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Once the flour is mixed in, you’ll need to add a bit of water to bring the dough together.\u003c/strong> Start with two tablespoons and only add more if the dough needs it. Turn the dough out onto a floured counter, shape it into a disk, wrap it in plastic, and transfer it to the fridge to chill. \u003c/p>\n\u003cfigure id=\"attachment_91004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\" alt=\"Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\" width=\"1000\" height=\"630\" class=\"size-full wp-image-91004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After about half an hour, the dough should be ready to go.\u003c/strong> Use a rolling pin to roll the dough out into a rough rectangle that measures 1/8 inch thick. The shape of the dough isn’t terribly important, but the thickness is. Evenly rolled dough makes for evenly cooked crackers. Now sprinkle the dough with a little more salt, and use the rolling pin to lightly press it into the dough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You can cut the crackers as large or small as you’d like.\u003c/strong> If you’ve got miniature cookie cutters, you can use those, or cut them out free-hand. Here, I’ve used a fluted pastry cutter for wavy edges. To best mimic Cheez-Its, cut the dough into 1-inch squares. If you end up with scraps of dough, re-roll and re-cut them to form additional crackers. \u003c/p>\n\u003cfigure id=\"attachment_91000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\" alt=\"Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>T\u003cstrong>ransfer the cracker dough to parchment-lined baking sheets and use a fork or a skewer to “dock” the dough.\u003c/strong> “Docking” simply means to dimple or press holes into the dough to prevent it from bubbling during cooking. Cheez-Its have a single hole in the center, which is what I’ve done here.\u003c/p>\n\u003cp>\u003cstrong>Now all that’s left to do is to bake off the crackers.\u003c/strong> They’ll only take 15 minutes or so in a 375 degree oven, and they emerge golden brown and crisp. Try and let them cool completely before digging in. And be sure to save a few cups to give away as gifts. It is the holiday season, after all.\u003c/p>\n\u003cfigure id=\"attachment_90998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-90998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Cheese Crackers\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can customize these crackers using your own favorite cheeses. I’d recommend that at least half of the blend is made up of a semi-firm cheese like Cheddar or Jack for structural integrity. You can also substitute another spice (or two) for the black pepper.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 ounces cheese, finely grated (I like 4 ounces of sharp white cheddar and 2 ounces of Parmesan)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon kosher salt, divided\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper (optional)\u003c/li>\n\u003cli>3 1/2 ounces (1/2 cup plus 2 tablespoons) all-purpose flour, plus more for rolling\u003c/li>\n\u003cli>2 tablespoons cornstarch\u003c/li>\n\u003cli>2–3 tablespoons water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cheese, butter, 1/2 teaspoon salt, and black pepper in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium speed and beat until the butter and cheese are uniformly combined, about 1 minute.\u003c/li>\n\u003cli>Add the flour and cornstarch and beat on low speed until combined, about 1 minute. Add 2 tablespoons water and beat on low speed to incorporate. If the dough still seems dry, add the remaining tablespoon of water and mix on low to combine. The dough should be smooth and malleable.\u003c/li>\n\u003cli>Transfer the dough to a lightly floured counter and shape into a disk. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003cli>Preheat the oven to 375 degrees and line two baking sheets with parchment paper.\u003c/li>\n\u003cli>Remove the dough from the refrigerator, unwrap, and place on a lightly-floured countertop. Use a rolling pin to roll the dough into a rough rectangle that measures 1/8 inch thick. Make sure the dough is at an even thickness throughout. Sprinkle the dough with the remaining 1/2 teaspoon salt and use the rolling pin to gently press the salt into the dough.\u003c/li>\n\u003cli>Using a fluted pastry cutter, pizza cutter, or knife, cut the dough into 1-inch squares. Transfer the squares to the prepared baking sheets, leaving at least 1/2 inch between squares. Gather any dough scraps, re-roll to an 1/8 inch thickness, and cut into 1-inch squares. Use the dull end of a wooden skewer to press a hole through the center of each square.\u003c/li>\n\u003cli>Bake crackers until crisp and golden brown, 15 to 18 minutes, rotating the baking sheets halfway through baking time. Let the crackers cool on the baking sheets set on wire racks before storing in an airtight container. The crackers will keep for 5 to 7 days at room temperature.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay",
"title": "Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90934,90933,90932\"]\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90922,90921,90920\"]\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90938,90937,90939,90936\"]\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90944,90943,90942\"]\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90950,90949,90948\"]\u003c/p>\n\u003cp>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90954,90953,90952\"]\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90959,90958,90957\"]\u003c/p>\n\u003cp>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90964,90966,90967,90965\"]\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Please share you favorite East Bay Asian soup spots in the comments.\u003c/p>\n\n",
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"excerpt": "Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Please share you favorite East Bay Asian soup spots in the comments.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Congress To Nutritionists: Don't Talk About The Environment",
"title": "Congress To Nutritionists: Don't Talk About The Environment",
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"content": "\u003cfigure id=\"attachment_90910\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/environment-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/environment-food.jpg\" alt=\"Illustration: Jordi Elias/Corbis\" width=\"900\" height=\"505\" class=\"size-full wp-image-90910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration: Jordi Elias/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/12/20141215_me_congress_to_nutritionists_dont_talk_about_the_environment.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, The Salt at NPR Food (12/15/14)\u003c/p>\n\u003cp>A government-appointed \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp#overview\">group\u003c/a> of top nutrition experts, assigned to lay the scientific groundwork for a new version of the nation's dietary guidelines, decided earlier this year to collect data on the environmental implication of different food choices.\u003c/p>\n\u003cp>Congress now has slapped them down.\u003c/p>\n\u003cp>Lawmakers attached a list of \"\u003ca href=\"http://rules.house.gov/sites/republicans.rules.house.gov/files/113-1/PDF/113-HR83sa-ES-A.pdf\">congressional directives\u003c/a>\" to a massive spending bill that was passed by both the House and the Senate in recent days. One of those directives expresses \"concern\" that the Dietary Guidelines Advisory Committee \"is showing an interest in incorporating agriculture production practices and environmental factors\" into their recommendations, and directs the Obama administration to ignore such factors in the next revision of the guidelines, which is due out next year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The directive is not legally binding, but ignoring it would provoke yet another political battle between the Obama administration and Congress.\u003c/p>\n\u003cp>The federal dietary guidelines have never explicitly considered the effects of food choices on the environment, but the idea of doing so is not new.\u003c/p>\n\u003cp>In 1986, nutritionist \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/projects/FPN/Advisory-Committee/kate-clancy.html\">Kate Clancy\u003c/a>, then teaching at Syracuse University, co-authored an \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0022318286802552\">article\u003c/a> called \"Dietary Guidelines for Sustainability.\" It was addressed to her colleagues, Clancy says. She wanted them \"to take a broader view of what they were advising people to do, with regard to their diet. It wasn't just nutrients.\" She urged them to consider not just what foods contribute to personal health, but also what types of food \"contribute to the protection of our natural resources.\"\u003c/p>\n\u003cp>Earlier this year, after the Dietary Guidelines Advisory Committee decided to look at some environmental aspects of diet, Clancy finally got an invitation to make her case to the committee. \"Let me say that after 30 years of waiting, that fact that this committee is addressing sustainability issues brings me a lot of pleasure,\" Clancy told the committee.\u003c/p>\n\u003cp>Members of the advisory committee aren't allowed to talk to the media about their work. But \u003ca href=\"http://www.wri.org/profile/tim-searchinger\">Timothy Searchinger\u003c/a>, a researcher with Princeton University and the World Resources Institute, an environmental group, believes that recommendations about diet have to consider environmental impacts.\u003c/p>\n\u003cp>Producing food, he says, already claims half of all land where vegetation can grow. Farming is one of the biggest sources of greenhouse gases. \"That doesn't mean that farmers are bad. It means that eating has a big impact on the environment,\" he says.\u003c/p>\n\u003cp>The impact will grow in the future, along with the world's population. So if people are thinking about their own personal environmental footprint, he says, \"probably what you eat is more important than anything else.\"\u003c/p>\n\u003cp>Trying to decide exactly which foods are better than others can provide endless arguments. But economist \u003ca href=\"http://web.ics.purdue.edu/~hertel/\">Thomas Hertel\u003c/a>, at Purdue University, says a few big points are pretty clear. Among the biggest: Producing meat is especially costly, and beef in particular. Beef cattle release methane, a powerful greenhouse gas. In addition, growing food for animals takes a lot of land.\u003c/p>\n\u003cp>Hertel says that overall, throughout the world, people are demanding more meat, and that's pushing farmers to clear forests and plow up grasslands. \"Conversion of lands for agriculture has been a major source of greenhouse gas emissions over the past couple of decades,\" he says.\u003c/p>\n\u003cp>If Americans, who eat a lot of meat, ate a little less of it, there would be a little less pressure on the world's remaining forests.\u003c/p>\n\u003cp>The Dietary Guidelines Advisory Committee has been considering all of this. In a meeting of the panel a few months ago, Miriam Nelson, a Tufts University professor, told the rest of the committee that \"in general, a dietary pattern that is higher in plant-based foods and lower in animal-based foods is more health-promoting and is associated with less environmental impact.\"\u003c/p>\n\u003cp>This new focus has already run into criticism. The \u003ca href=\"http://www.meatami.com/\">American Meat Institute\u003c/a>, which represents meat producers, says nutritionists don't have the expertise to take on environmental questions.\u003c/p>\n\u003cp>The new directive from Congress may shut down the fledgling effort completely.\u003c/p>\n\u003cp>The committee, coincidentally, is in Washington, D.C., for a meeting on Monday. It will have to consider how to respond. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Should dietary guidelines consider the environmental effects of our food choices? The government-appointed Dietary Guidelines Advisory Committee thinks they should. Congress, however, says no.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90910\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/environment-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/environment-food.jpg\" alt=\"Illustration: Jordi Elias/Corbis\" width=\"900\" height=\"505\" class=\"size-full wp-image-90910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration: Jordi Elias/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/12/20141215_me_congress_to_nutritionists_dont_talk_about_the_environment.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, The Salt at NPR Food (12/15/14)\u003c/p>\n\u003cp>A government-appointed \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp#overview\">group\u003c/a> of top nutrition experts, assigned to lay the scientific groundwork for a new version of the nation's dietary guidelines, decided earlier this year to collect data on the environmental implication of different food choices.\u003c/p>\n\u003cp>Congress now has slapped them down.\u003c/p>\n\u003cp>Lawmakers attached a list of \"\u003ca href=\"http://rules.house.gov/sites/republicans.rules.house.gov/files/113-1/PDF/113-HR83sa-ES-A.pdf\">congressional directives\u003c/a>\" to a massive spending bill that was passed by both the House and the Senate in recent days. One of those directives expresses \"concern\" that the Dietary Guidelines Advisory Committee \"is showing an interest in incorporating agriculture production practices and environmental factors\" into their recommendations, and directs the Obama administration to ignore such factors in the next revision of the guidelines, which is due out next year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The directive is not legally binding, but ignoring it would provoke yet another political battle between the Obama administration and Congress.\u003c/p>\n\u003cp>The federal dietary guidelines have never explicitly considered the effects of food choices on the environment, but the idea of doing so is not new.\u003c/p>\n\u003cp>In 1986, nutritionist \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/projects/FPN/Advisory-Committee/kate-clancy.html\">Kate Clancy\u003c/a>, then teaching at Syracuse University, co-authored an \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0022318286802552\">article\u003c/a> called \"Dietary Guidelines for Sustainability.\" It was addressed to her colleagues, Clancy says. She wanted them \"to take a broader view of what they were advising people to do, with regard to their diet. It wasn't just nutrients.\" She urged them to consider not just what foods contribute to personal health, but also what types of food \"contribute to the protection of our natural resources.\"\u003c/p>\n\u003cp>Earlier this year, after the Dietary Guidelines Advisory Committee decided to look at some environmental aspects of diet, Clancy finally got an invitation to make her case to the committee. \"Let me say that after 30 years of waiting, that fact that this committee is addressing sustainability issues brings me a lot of pleasure,\" Clancy told the committee.\u003c/p>\n\u003cp>Members of the advisory committee aren't allowed to talk to the media about their work. But \u003ca href=\"http://www.wri.org/profile/tim-searchinger\">Timothy Searchinger\u003c/a>, a researcher with Princeton University and the World Resources Institute, an environmental group, believes that recommendations about diet have to consider environmental impacts.\u003c/p>\n\u003cp>Producing food, he says, already claims half of all land where vegetation can grow. Farming is one of the biggest sources of greenhouse gases. \"That doesn't mean that farmers are bad. It means that eating has a big impact on the environment,\" he says.\u003c/p>\n\u003cp>The impact will grow in the future, along with the world's population. So if people are thinking about their own personal environmental footprint, he says, \"probably what you eat is more important than anything else.\"\u003c/p>\n\u003cp>Trying to decide exactly which foods are better than others can provide endless arguments. But economist \u003ca href=\"http://web.ics.purdue.edu/~hertel/\">Thomas Hertel\u003c/a>, at Purdue University, says a few big points are pretty clear. Among the biggest: Producing meat is especially costly, and beef in particular. Beef cattle release methane, a powerful greenhouse gas. In addition, growing food for animals takes a lot of land.\u003c/p>\n\u003cp>Hertel says that overall, throughout the world, people are demanding more meat, and that's pushing farmers to clear forests and plow up grasslands. \"Conversion of lands for agriculture has been a major source of greenhouse gas emissions over the past couple of decades,\" he says.\u003c/p>\n\u003cp>If Americans, who eat a lot of meat, ate a little less of it, there would be a little less pressure on the world's remaining forests.\u003c/p>\n\u003cp>The Dietary Guidelines Advisory Committee has been considering all of this. In a meeting of the panel a few months ago, Miriam Nelson, a Tufts University professor, told the rest of the committee that \"in general, a dietary pattern that is higher in plant-based foods and lower in animal-based foods is more health-promoting and is associated with less environmental impact.\"\u003c/p>\n\u003cp>This new focus has already run into criticism. The \u003ca href=\"http://www.meatami.com/\">American Meat Institute\u003c/a>, which represents meat producers, says nutritionists don't have the expertise to take on environmental questions.\u003c/p>\n\u003cp>The new directive from Congress may shut down the fledgling effort completely.\u003c/p>\n\u003cp>The committee, coincidentally, is in Washington, D.C., for a meeting on Monday. It will have to consider how to respond. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sniffing Out Wine Bargains? Modern-day California Négociant Wines Can Deliver Big Tastes at Small Prices",
"title": "Sniffing Out Wine Bargains? Modern-day California Négociant Wines Can Deliver Big Tastes at Small Prices",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fall-vineyard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fall-vineyard.jpg\" alt=\"This is not likely to be the bucolic scenery outside the winery building at today's up-and-coming négociant wine operations. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-90682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This is not likely to be the bucolic scenery outside the winery building at today's up-and-coming négociant wine operations. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Launching a traditional winery -- sprawling vineyards, charming winery buildings full of equipment, a friendly tasting room -- is an anachronism today in California wine country for \u003ca href=\"http://www.marketwatch.com/story/how-to-invest-in-a-winery-2013-08-13\" target=\"_blank\">anyone but the super rich\u003c/a>. Current or potential vineyard land in prime locations is spectacularly expensive while the odds of making much money in this feel-good field can be low. \u003c/p>\n\u003cp>So what do you do if you're not Fergie, Joe Montana, Drew Barrymore, Brangelina, Wayne Gretzky, Madonna, Antonio Banderas, Nancy Pelosi, Mick Fleetwood and scores of other rich, famous folks bitten by the wine bug? \u003c/p>\n\u003cp>You do it on the cheap by following the négociant model. In France, the traditional \u003ca href=\"http://www.wineloverspage.com/wineadvisor2/tswa20080827.php\" target=\"_blank\">\u003cem>négociant-éleveur\u003c/em>\u003c/a> buys grapes or finished wine from outside sources, with the final product sold under the négociant's label. In modern-day, costly California, this concept has lately been enabling underfunded but passionate individuals to enter a low-margin but romantically appealing business. (\u003ca href=\"http://svbwine.blogspot.com/2012/08/how-much-do-wineries-really-make.html\" target=\"_blank\">According to Silicon Valley Bank\u003c/a>, average 2013 pretax profits in the wine biz were an astringent 3.9%.)\u003c/p>\n\u003cp>Some of these eager new operators not only don't own vineyards but might not have an actual winery, either. Some simply blend and bottle wine made elsewhere and those who do purchase grapes might use rented space in existing wineries or \u003ca href=\"http://www.winesandvines.com/buyersguide/?pLev=product&pId=222\" target=\"_blank\">\"custom-crush\"\u003c/a> facilities for the winemaking. But for wine consumers who don't insist that the wine they buy is accompanied by a palatial wine estate, there are some superb wines at surprisingly affordable prices available from these up-and-comers. \u003c/p>\n\u003cp>According to Ryan Woodhouse of Bay Area wine retailer \u003ca href=\"http://www.klwines.com/\" target=\"_blank\">K&L Wine Merchants\u003c/a>, the négociant concept \"has become very prevalent in California in the past five years. It's a new generation of winemakers who aren't grounded in a family estate. And it relates to just how much wine real estate costs these days.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To him, some of the most inspiring wines are produced by tiny operations run by wine nuts or assistant winemakers at other wineries who keep their day jobs to finance their budding brands -- at least, until their wines catch on with consumers. Some examples are: \u003ca href=\"http://www.comartincellars.com/\" target=\"_blank\">Comartin Cellars\u003c/a>, founded by former \u003ca href=\"http://www.testarossa.com/\" target=\"_blank\">Testarossa\u003c/a> assistant winemaker Adam Comartin, who's now making complex grenache-based wines in a rented space; \u003ca href=\"http://www.tatomerwines.com/\" target=\"_blank\">Tatomer Wines\u003c/a> from Graham Tatomer, who's quickly become a star and thus able to quit his previous wine gig by crafting luscious, bone-dry rieslings; and in a cramped Berkeley warehouse, \u003ca href=\"http://www.donkeyandgoat.com/\" target=\"_blank\">Donkey & Goat Winery\u003c/a>, from husband-and-wife winemakers Jared and Tracey Brandt, who produce lovely, complex, cool-climate, minimal-intervention, foot-stomped wines made with natural yeast, limited sulfur, no plastic containers and no filtering, stabilizing or new oak.\u003c/p>\n\u003cfigure id=\"attachment_90684\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Russian-River-Valley-vineyards.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Russian-River-Valley-vineyards.jpg\" alt=\"The cost of buying a winery with vineyard acreage can top $25 million in prime Napa and Sonoma locations, experts say. Photo: Susan Hathaway\" width=\"1000\" height=\"610\" class=\"size-full wp-image-90684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cost of buying a winery with vineyard acreage can top $25 million in prime Napa and Sonoma locations, experts say. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>There are often some intriguing rags-to-riches stories behind some of these budding California négociants. Consider Morgan Twain-Peterson. The son of famous zinfandel winemaker \u003ca href=\"http://www.ravenswoodwinery.com/joel#joel\" target=\"_blank\">Joel Peterson\u003c/a>, the history major -- who had intended to teach -- instead wandered around the wine industry in various capacities and eventually launched his \u003ca href=\"http://www.bedrockwineco.com/\" target=\"_blank\">Bedrock Wine Company\u003c/a> in a former chicken coop. His unusual focus took some time gaining traction -- all his wines are made from ultra-low-yielding \"heirloom\" vineyards with many well over 100 years old. One example is a field blend of 22 red varieties planted between 1888 and 1895 that delivers a spicy, rich fruitiness with great structure and is now creating buzz among wine geeks.\u003c/p>\n\u003cp>Some wineries originally set in motion via a boot-strapped négociant model have evolved into makers of sought-after trophy wines. It's now difficult to buy \u003ca href=\"http://www.kostabrowne.com/\" target=\"_blank\">Kosta Browne\u003c/a>'s fruit-forward, pricey pinot noirs from notable vineyards without a long wait to join the mailing list. The winery was started in 1997 by two fellow restaurant workers, Dan Kosta and Michael Browne, who originally pooled their tip money to launch the operation. \u003c/p>\n\u003cp>Childhood friends Duncan Arnot Meyers and Nathan Lee Roberts grew up middle class in Napa at a time before millionaire's wineries and cult wines ascended. As young adults in 2001, they collaborated on making a barrel of wine and slowly expanded from there. Even today, they work in a bitty Healdsburg warehouse, have no staff and no vineyards. But the small-production \u003ca href=\"https://arnotroberts.com/history\" target=\"_blank\">Arnot Roberts\u003c/a> wines have gained acclaim and a serious following. \u003c/p>\n\u003cp>As is typical for today's highest-end, most buzzed-about wines, purchasing Arnot Roberts' several varieties is limited to their mailing list customers. This is also the case for another now-well-regarded négociant operation, \u003ca href=\"https://www.anthillfarms.com/\" target=\"_blank\">Anthill Farms Winery\u003c/a>, which makes wonderfully complex pinot noirs in rented space in Healdsburg. Self financed with a measly $9,000 by three guys who met as crush interns at local marquee winery \u003ca href=\"http://www.williamsselyem.com/\" target=\"_blank\">Williams Selyem\u003c/a>, Anthill Farms is still a small operation and continues to be devoted to producing nuanced, balanced wines. \u003c/p>\n\u003cp>One trend that has helped would-be winemakers set afloat their own brand is the large amount of wine and grapes available on the so-called spot market. \"There are a number of wineries that produce perfectly fine wines but it isn't what they believe should be in their flagship label,\" explains Gladys Horiuchi, director of media relations at the \u003ca href=\"http://www.wineinstitute.org\" target=\"_blank\">Wine Institute\u003c/a> in San Francisco. This wine is put into second labels or sold to other wineries or wine brokers, she says. \u003c/p>\n\u003cp>By her estimate, about 20% of the wine produced in the state ends up in this category, so there is a lot of wine available for those who want to start a new brand or expand an existing one without the cost of a winery or vineyards. \"This is a behind-the-scenes business that consumers don't know about or care about,\" says Horiuchi. \u003c/p>\n\u003cp>This invisible business has helped fuel quite a few négociant operations that buy large amounts of bulk wine from all over and sell it into the lower-end market. Labels such as Layer Cake, The Seeker, Cigar Box, Castle Rock, Three Thieves, Cupcake and Treasure Hunter might be the bargain-hunter's friend but they aren't found in trendy boutique wine shops. \"A lot of those are supermarket wine,\" opines Woodhouse, whose customers at K&L often prefer undiscovered gems from smaller emerging wineries.\u003c/p>\n\u003cfigure id=\"attachment_90683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Martinelli-winery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Martinelli-winery.jpg\" alt=\"The distinctive former hop barns at Martinelli Winery in Windsor, Calif., is what visitors see from the road. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-90683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The distinctive former hop barns at Martinelli Winery in Windsor, Calif., is what visitors see from the road. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The following-their-bliss négociants getting attention from such shoppers are thriving due to the business practices of many established and admired wineries. It's now very common for well-regarded producers to sell large amounts of their grapes or barrels of wine in order to maintain the stellar quality that commands high prices. A renowned operation like the Russian River Valley's \u003ca href=\"http://www.martinelliwinery.com/\" target=\"_blank\">Martinelli Winery\u003c/a>-- which started in the 1880s -- now has well over a dozen prime vineyards in the region and not only sells about 90% of its grapes to other wineries but has sold -- often called \"bulked out\" in the business -- finished wine as well.\u003c/p>\n\u003cp>But ironclad contracts prohibit those buying these castoff wines from revealing the source for fear of soiling a winery's reputation. Nevertheless, making a business from these stealth wines can lead to success. Just ask \u003ca href=\"https://chwine.com/\" target=\"_blank\">Cameron Hughes\u003c/a>, whose eponymous label was built on selling other wineries' excess supply under his name for tantalizing prices. Starting in 2001 with a couple of lots of good but unwanted wine, Hughes has expanded his label to more than 400,000 cases today. \u003c/p>\n\u003cfigure id=\"attachment_90680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-checking-wine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-checking-wine.jpg\" alt=\"Prolific négociant Cameron Hughes today sells 400,000 cases of wine annually -- some originating in wine regions in other parts of the globe. Photo: Cameron Hughes Wine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prolific négociant Cameron Hughes today sells 400,000 cases of wine annually -- some originating in wine regions in other parts of the globe. Photo: Cameron Hughes Wine\u003c/figcaption>\u003c/figure>\n\u003cp>While the winery sources remain a deep, dark secret, Cameron Hughes bottles boast some impressive appellations -- cabernets from Spring Mountain, Stags Leap and Oakville in the Napa Valley, for instance. \"All of these \u003ca href=\"http://en.wikipedia.org/wiki/American_Viticultural_Area\" target=\"_blank\">AVAs\u003c/a> command a price premium, yet our most expensive cab from these spots is $30,\" Hughes explains.\u003c/p>\n\u003cp>In fact, his label has offered wine from some of the vineyards in Napa and Sonoma that were among the all-time \"top 10\" recently named in a book, \"\u003ca href=\"http://agricultureindustry.bestbooks-info.com/call-of-the-vine-exploring-ten-famous-vineyards-of-napa-and-sonoma/\" target=\"_blank\">The Call of the Vine\u003c/a>.\" The Cameron Hughes brand has half a dozen product lines but most beloved by wine nuts is the \u003ca href=\"https://chwine.com/wine-brands/lot-series-wine/\" target=\"_blank\">Lot series\u003c/a>, which includes a myriad of different wines. Say, a pinot noir from the Santa Rita Hills for a miniscule $17.50 or a Monterey chardonnay priced at just $10.50.\u003c/p>\n\u003cfigure id=\"attachment_90681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-Hughes-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-Hughes-bottles.jpg\" alt=\"Many varietals in different product lines are sold under the Cameron Hughes brand, all at moderate prices. Photo: Cameron Hughes Wine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many varietals in different product lines are sold under the Cameron Hughes brand, all at moderate prices.\u003cbr>Photo: Cameron Hughes Wine\u003c/figcaption>\u003c/figure>\n\u003cp>As its fame has grown and its connections have flourished, Cameron Hughes Wine has gone international, offering discarded gems such as a syrah from France's storied Northern Rhone for $17.50 and a St. Émilion Bordeaux for only $9.80. Wines from Washington State, Argentina, France, Italy and Down Under have been sold for a song, along with countless wines from many California wine regions. \u003c/p>\n\u003cp>According to Hughes, his operation now buys some California grapes and makes some wine \"close to the source\" in custom-crush facilities as well as acquiring many lots of finished wine. \"We maintain low overhead without owning a winery facility or vineyard,\" he says, which is what helps keep prices so low. But he's still selective about what he buys. \"I don’t buy every wine I am presented. This is needle-in-the-haystack stuff,\" he reports.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bansheewines.com/\" target=\"_blank\">Banshee Wines\u003c/a> is a similar operation that started on a shoestring in 2009 by buying, bottling and selling several barrels of excess wine from a cash-strapped winery. Founded by three young Eastern transplants who had dreams of starting their own wine business, Banshee later evolved toward a more traditional winemaking model -- buying grapes and making wine -- even knowing the profitability challenges in their chosen industry.\u003c/p>\n\u003cp>Partner Noah Dorrance admits that after launching a modern-day winery, \"you're likely to have a very tough time making your money back. For a lot of people who do it, they're going into it with something different in mind -- a lifestyle choice. A lot of them know full well that they're never going to make their money back.\"\u003c/p>\n\u003cfigure id=\"attachment_90678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-guys.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-guys.jpg\" alt='The three young founders of Banshee (left to right: Baron Ziegler, Steve Graf, Noah Dorrance) have dreams of becoming a \"real winery,\" they say. Photo: Banshee Wines' width=\"1000\" height=\"667\" class=\"size-full wp-image-90678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The three young founders of Banshee (left to right: Baron Ziegler, Steve Graf, Noah Dorrance) have dreams of becoming a \"real winery,\" they say. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>Banshee has been hedging its bets by avoiding the usual massive capital expenditures that come with opening a winery; wines are now made by two talented consulting winemakers in rented space at \u003ca href=\"https://www.copainwines.com/\" target=\"_blank\">Copain\u003c/a> winery. But while Cameron Hughes Wine profitably continues its \"virtual\" business model, as Hughes calls it, Banshee has dreams of becoming \"a real winery,\" Dorrance reveals.\u003c/p>\n\u003cp>Beginning with delicious, $20 Sonoma County pinot noirs, the Banshee label quickly advanced up the price and quality food chain. Made with first-class grapes from esteemed vineyards, recent Banshee wines have gotten impressive scores from picky wine reviewers and now top out at $70. Other varietals have been added to the portfolio beyond pinot noir but an attractively priced pinot -- it's now $25 -- still remains in the line-up. \u003c/p>\n\u003cfigure id=\"attachment_90679\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-tasting-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-tasting-room.jpg\" alt=\"Opened in 2013, Banshee's downtown Healdsburg tasting room has become a popular place to sip wine and munch on snacks from local chefs. Photo: Banshee Wines\" width=\"400\" class=\"size-full wp-image-90679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Opened in 2013, Banshee's downtown Healdsburg tasting room has become a popular place to sip wine and munch on snacks from local chefs. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>Banshee Wines opened a tasting room in downtown Healdsburg last year and Dorrance reports that he and his partners are now hopefully scouting vineyard locations. \"We're sort of the Benjamin Button of wineries,\" Dorrance chuckles, moving backward into acquiring the usual winery accoutrements. \u003c/p>\n\u003cp>But Banshee hasn't forsaken the purchased-wine négociant approach that attracted and then captivated thrifty wine lovers. A second label, \u003ca href=\"http://rickshawwines.com/#home\" target=\"_blank\">Rickshaw\u003c/a>, was added in 2010 that now encompasses about two-thirds of overall sales and involves purchased wine -- and leftovers from the Banshee label -- that is blended, bottled and sold for rock-bottom prices. \"Rickshaw has become what Banshee was,\" says Dorrance.\u003c/p>\n\u003cp>The popularity of tasty, low-priced négociant wines such as those from Banshee, Cameron Hughes and others is also procreating a burgeoning supply of private-label wines offered by restaurants, companies, stores and prolific gift givers. With wine consumption and vineyard acreage both increasing, experts are predicting that availability of this type of négociant wine will continue to expand.\u003c/p>\n\u003cfigure id=\"attachment_90677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-bottles.jpg\" alt=\"The eye-grabbing Banshee label was named after one of the founder's dogs, who likes to run around in crazy circles. Photo: Banshee Wines\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The eye-grabbing Banshee label was named after one of the founder's dogs, who likes to run around in crazy circles. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>K&L's Bryan Brick is a believer. Rather than utilizing the services of the several firms specializing in this product, the progressive wine chain where he is a domestic wine buyer is taking a DIY approach to private-label wines. The chain now sells thousands of cases of wine priced an average of $24 that it acquires through brokers or directly from wineries, then labels. \u003c/p>\n\u003cp>Overseeing this program is one of Brick's duties and business is booming, enabled by how much excess wine is sloshing around in wine brokers' warehouses and elsewhere. \"The quality of bulk wine is as good as I've ever seen it,\" he says. Large amounts of négociant wine goes into K&L's \u003ca href=\"http://www.klwines.com/content.asp?Nr=AND%28p_giftBoxYN%3AN%2COR%28OutofStock%3AN%2CInventory+Location%3ASpecial+Order%29%29&Ntt=kalinda&N=0&Nty=1&Ntx=mode+matchallpartial&Ns=p_lotGeneratedFromPOYN%7C0%7C%7CQtySoldLast30%7C1%7C%7CQtySoldLifetime%7C1&Ntk=search_all\" target=\"_blank\">Kalinda\u003c/a> label but Brick has worked with respected wineries like \u003ca href=\"http://www.aubonclimat.com/\" target=\"_blank\">Au Bon Climat\u003c/a>, \u003ca href=\"https://www.talleyvineyards.com/\" target=\"_blank\">Talley\u003c/a>, \u003ca href=\"http://www.qupe.com/\" target=\"_blank\">Qupé\u003c/a> and \u003ca href=\"https://www.bethelheights.com/\" target=\"_blank\">Bethel Heights\u003c/a> to produce special co-branded wines at fetching prices.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Wine consumers in pursuit of yummy wines for smaller dollars will often find agreeable choices among négociant wines, whether bought in wine shops or online. Turning the old cliché \"you get what you pay for\" on its head, this kind of wine is for those whose sensory enjoyment comes from what's in the bottle rather than written on the label. Just because a gilded bottle of estate-grown wine from a famous producer costs $75 doesn't mean it will always taste like $75. But with négociant wines, there a chance that it will -- at a fraction of the price.\u003c/p>\n\n",
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"excerpt": "A growing number of wine lovers are discovering delicious wines at pleasing prices made by a new generation of passionate winemakers who don't own vineyards or even their own winery. These \"négociants\" have found a way around the frightful startup costs of a California winery while still aiming high regarding what's in the bottle.\r\n",
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"description": "A growing number of wine lovers are discovering delicious wines at pleasing prices made by a new generation of passionate winemakers who don't own vineyards or even their own winery. These "négociants" have found a way around the frightful startup costs of a California winery while still aiming high regarding what's in the bottle.\r\n",
"title": "Sniffing Out Wine Bargains? Modern-day California Négociant Wines Can Deliver Big Tastes at Small Prices | KQED",
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"headline": "Sniffing Out Wine Bargains? Modern-day California Négociant Wines Can Deliver Big Tastes at Small Prices",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fall-vineyard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fall-vineyard.jpg\" alt=\"This is not likely to be the bucolic scenery outside the winery building at today's up-and-coming négociant wine operations. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-90682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This is not likely to be the bucolic scenery outside the winery building at today's up-and-coming négociant wine operations. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Launching a traditional winery -- sprawling vineyards, charming winery buildings full of equipment, a friendly tasting room -- is an anachronism today in California wine country for \u003ca href=\"http://www.marketwatch.com/story/how-to-invest-in-a-winery-2013-08-13\" target=\"_blank\">anyone but the super rich\u003c/a>. Current or potential vineyard land in prime locations is spectacularly expensive while the odds of making much money in this feel-good field can be low. \u003c/p>\n\u003cp>So what do you do if you're not Fergie, Joe Montana, Drew Barrymore, Brangelina, Wayne Gretzky, Madonna, Antonio Banderas, Nancy Pelosi, Mick Fleetwood and scores of other rich, famous folks bitten by the wine bug? \u003c/p>\n\u003cp>You do it on the cheap by following the négociant model. In France, the traditional \u003ca href=\"http://www.wineloverspage.com/wineadvisor2/tswa20080827.php\" target=\"_blank\">\u003cem>négociant-éleveur\u003c/em>\u003c/a> buys grapes or finished wine from outside sources, with the final product sold under the négociant's label. In modern-day, costly California, this concept has lately been enabling underfunded but passionate individuals to enter a low-margin but romantically appealing business. (\u003ca href=\"http://svbwine.blogspot.com/2012/08/how-much-do-wineries-really-make.html\" target=\"_blank\">According to Silicon Valley Bank\u003c/a>, average 2013 pretax profits in the wine biz were an astringent 3.9%.)\u003c/p>\n\u003cp>Some of these eager new operators not only don't own vineyards but might not have an actual winery, either. Some simply blend and bottle wine made elsewhere and those who do purchase grapes might use rented space in existing wineries or \u003ca href=\"http://www.winesandvines.com/buyersguide/?pLev=product&pId=222\" target=\"_blank\">\"custom-crush\"\u003c/a> facilities for the winemaking. But for wine consumers who don't insist that the wine they buy is accompanied by a palatial wine estate, there are some superb wines at surprisingly affordable prices available from these up-and-comers. \u003c/p>\n\u003cp>According to Ryan Woodhouse of Bay Area wine retailer \u003ca href=\"http://www.klwines.com/\" target=\"_blank\">K&L Wine Merchants\u003c/a>, the négociant concept \"has become very prevalent in California in the past five years. It's a new generation of winemakers who aren't grounded in a family estate. And it relates to just how much wine real estate costs these days.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To him, some of the most inspiring wines are produced by tiny operations run by wine nuts or assistant winemakers at other wineries who keep their day jobs to finance their budding brands -- at least, until their wines catch on with consumers. Some examples are: \u003ca href=\"http://www.comartincellars.com/\" target=\"_blank\">Comartin Cellars\u003c/a>, founded by former \u003ca href=\"http://www.testarossa.com/\" target=\"_blank\">Testarossa\u003c/a> assistant winemaker Adam Comartin, who's now making complex grenache-based wines in a rented space; \u003ca href=\"http://www.tatomerwines.com/\" target=\"_blank\">Tatomer Wines\u003c/a> from Graham Tatomer, who's quickly become a star and thus able to quit his previous wine gig by crafting luscious, bone-dry rieslings; and in a cramped Berkeley warehouse, \u003ca href=\"http://www.donkeyandgoat.com/\" target=\"_blank\">Donkey & Goat Winery\u003c/a>, from husband-and-wife winemakers Jared and Tracey Brandt, who produce lovely, complex, cool-climate, minimal-intervention, foot-stomped wines made with natural yeast, limited sulfur, no plastic containers and no filtering, stabilizing or new oak.\u003c/p>\n\u003cfigure id=\"attachment_90684\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Russian-River-Valley-vineyards.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Russian-River-Valley-vineyards.jpg\" alt=\"The cost of buying a winery with vineyard acreage can top $25 million in prime Napa and Sonoma locations, experts say. Photo: Susan Hathaway\" width=\"1000\" height=\"610\" class=\"size-full wp-image-90684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cost of buying a winery with vineyard acreage can top $25 million in prime Napa and Sonoma locations, experts say. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>There are often some intriguing rags-to-riches stories behind some of these budding California négociants. Consider Morgan Twain-Peterson. The son of famous zinfandel winemaker \u003ca href=\"http://www.ravenswoodwinery.com/joel#joel\" target=\"_blank\">Joel Peterson\u003c/a>, the history major -- who had intended to teach -- instead wandered around the wine industry in various capacities and eventually launched his \u003ca href=\"http://www.bedrockwineco.com/\" target=\"_blank\">Bedrock Wine Company\u003c/a> in a former chicken coop. His unusual focus took some time gaining traction -- all his wines are made from ultra-low-yielding \"heirloom\" vineyards with many well over 100 years old. One example is a field blend of 22 red varieties planted between 1888 and 1895 that delivers a spicy, rich fruitiness with great structure and is now creating buzz among wine geeks.\u003c/p>\n\u003cp>Some wineries originally set in motion via a boot-strapped négociant model have evolved into makers of sought-after trophy wines. It's now difficult to buy \u003ca href=\"http://www.kostabrowne.com/\" target=\"_blank\">Kosta Browne\u003c/a>'s fruit-forward, pricey pinot noirs from notable vineyards without a long wait to join the mailing list. The winery was started in 1997 by two fellow restaurant workers, Dan Kosta and Michael Browne, who originally pooled their tip money to launch the operation. \u003c/p>\n\u003cp>Childhood friends Duncan Arnot Meyers and Nathan Lee Roberts grew up middle class in Napa at a time before millionaire's wineries and cult wines ascended. As young adults in 2001, they collaborated on making a barrel of wine and slowly expanded from there. Even today, they work in a bitty Healdsburg warehouse, have no staff and no vineyards. But the small-production \u003ca href=\"https://arnotroberts.com/history\" target=\"_blank\">Arnot Roberts\u003c/a> wines have gained acclaim and a serious following. \u003c/p>\n\u003cp>As is typical for today's highest-end, most buzzed-about wines, purchasing Arnot Roberts' several varieties is limited to their mailing list customers. This is also the case for another now-well-regarded négociant operation, \u003ca href=\"https://www.anthillfarms.com/\" target=\"_blank\">Anthill Farms Winery\u003c/a>, which makes wonderfully complex pinot noirs in rented space in Healdsburg. Self financed with a measly $9,000 by three guys who met as crush interns at local marquee winery \u003ca href=\"http://www.williamsselyem.com/\" target=\"_blank\">Williams Selyem\u003c/a>, Anthill Farms is still a small operation and continues to be devoted to producing nuanced, balanced wines. \u003c/p>\n\u003cp>One trend that has helped would-be winemakers set afloat their own brand is the large amount of wine and grapes available on the so-called spot market. \"There are a number of wineries that produce perfectly fine wines but it isn't what they believe should be in their flagship label,\" explains Gladys Horiuchi, director of media relations at the \u003ca href=\"http://www.wineinstitute.org\" target=\"_blank\">Wine Institute\u003c/a> in San Francisco. This wine is put into second labels or sold to other wineries or wine brokers, she says. \u003c/p>\n\u003cp>By her estimate, about 20% of the wine produced in the state ends up in this category, so there is a lot of wine available for those who want to start a new brand or expand an existing one without the cost of a winery or vineyards. \"This is a behind-the-scenes business that consumers don't know about or care about,\" says Horiuchi. \u003c/p>\n\u003cp>This invisible business has helped fuel quite a few négociant operations that buy large amounts of bulk wine from all over and sell it into the lower-end market. Labels such as Layer Cake, The Seeker, Cigar Box, Castle Rock, Three Thieves, Cupcake and Treasure Hunter might be the bargain-hunter's friend but they aren't found in trendy boutique wine shops. \"A lot of those are supermarket wine,\" opines Woodhouse, whose customers at K&L often prefer undiscovered gems from smaller emerging wineries.\u003c/p>\n\u003cfigure id=\"attachment_90683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Martinelli-winery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Martinelli-winery.jpg\" alt=\"The distinctive former hop barns at Martinelli Winery in Windsor, Calif., is what visitors see from the road. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-90683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The distinctive former hop barns at Martinelli Winery in Windsor, Calif., is what visitors see from the road. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The following-their-bliss négociants getting attention from such shoppers are thriving due to the business practices of many established and admired wineries. It's now very common for well-regarded producers to sell large amounts of their grapes or barrels of wine in order to maintain the stellar quality that commands high prices. A renowned operation like the Russian River Valley's \u003ca href=\"http://www.martinelliwinery.com/\" target=\"_blank\">Martinelli Winery\u003c/a>-- which started in the 1880s -- now has well over a dozen prime vineyards in the region and not only sells about 90% of its grapes to other wineries but has sold -- often called \"bulked out\" in the business -- finished wine as well.\u003c/p>\n\u003cp>But ironclad contracts prohibit those buying these castoff wines from revealing the source for fear of soiling a winery's reputation. Nevertheless, making a business from these stealth wines can lead to success. Just ask \u003ca href=\"https://chwine.com/\" target=\"_blank\">Cameron Hughes\u003c/a>, whose eponymous label was built on selling other wineries' excess supply under his name for tantalizing prices. Starting in 2001 with a couple of lots of good but unwanted wine, Hughes has expanded his label to more than 400,000 cases today. \u003c/p>\n\u003cfigure id=\"attachment_90680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-checking-wine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-checking-wine.jpg\" alt=\"Prolific négociant Cameron Hughes today sells 400,000 cases of wine annually -- some originating in wine regions in other parts of the globe. Photo: Cameron Hughes Wine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prolific négociant Cameron Hughes today sells 400,000 cases of wine annually -- some originating in wine regions in other parts of the globe. Photo: Cameron Hughes Wine\u003c/figcaption>\u003c/figure>\n\u003cp>While the winery sources remain a deep, dark secret, Cameron Hughes bottles boast some impressive appellations -- cabernets from Spring Mountain, Stags Leap and Oakville in the Napa Valley, for instance. \"All of these \u003ca href=\"http://en.wikipedia.org/wiki/American_Viticultural_Area\" target=\"_blank\">AVAs\u003c/a> command a price premium, yet our most expensive cab from these spots is $30,\" Hughes explains.\u003c/p>\n\u003cp>In fact, his label has offered wine from some of the vineyards in Napa and Sonoma that were among the all-time \"top 10\" recently named in a book, \"\u003ca href=\"http://agricultureindustry.bestbooks-info.com/call-of-the-vine-exploring-ten-famous-vineyards-of-napa-and-sonoma/\" target=\"_blank\">The Call of the Vine\u003c/a>.\" The Cameron Hughes brand has half a dozen product lines but most beloved by wine nuts is the \u003ca href=\"https://chwine.com/wine-brands/lot-series-wine/\" target=\"_blank\">Lot series\u003c/a>, which includes a myriad of different wines. Say, a pinot noir from the Santa Rita Hills for a miniscule $17.50 or a Monterey chardonnay priced at just $10.50.\u003c/p>\n\u003cfigure id=\"attachment_90681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-Hughes-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-Hughes-bottles.jpg\" alt=\"Many varietals in different product lines are sold under the Cameron Hughes brand, all at moderate prices. Photo: Cameron Hughes Wine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many varietals in different product lines are sold under the Cameron Hughes brand, all at moderate prices.\u003cbr>Photo: Cameron Hughes Wine\u003c/figcaption>\u003c/figure>\n\u003cp>As its fame has grown and its connections have flourished, Cameron Hughes Wine has gone international, offering discarded gems such as a syrah from France's storied Northern Rhone for $17.50 and a St. Émilion Bordeaux for only $9.80. Wines from Washington State, Argentina, France, Italy and Down Under have been sold for a song, along with countless wines from many California wine regions. \u003c/p>\n\u003cp>According to Hughes, his operation now buys some California grapes and makes some wine \"close to the source\" in custom-crush facilities as well as acquiring many lots of finished wine. \"We maintain low overhead without owning a winery facility or vineyard,\" he says, which is what helps keep prices so low. But he's still selective about what he buys. \"I don’t buy every wine I am presented. This is needle-in-the-haystack stuff,\" he reports.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bansheewines.com/\" target=\"_blank\">Banshee Wines\u003c/a> is a similar operation that started on a shoestring in 2009 by buying, bottling and selling several barrels of excess wine from a cash-strapped winery. Founded by three young Eastern transplants who had dreams of starting their own wine business, Banshee later evolved toward a more traditional winemaking model -- buying grapes and making wine -- even knowing the profitability challenges in their chosen industry.\u003c/p>\n\u003cp>Partner Noah Dorrance admits that after launching a modern-day winery, \"you're likely to have a very tough time making your money back. For a lot of people who do it, they're going into it with something different in mind -- a lifestyle choice. A lot of them know full well that they're never going to make their money back.\"\u003c/p>\n\u003cfigure id=\"attachment_90678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-guys.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-guys.jpg\" alt='The three young founders of Banshee (left to right: Baron Ziegler, Steve Graf, Noah Dorrance) have dreams of becoming a \"real winery,\" they say. Photo: Banshee Wines' width=\"1000\" height=\"667\" class=\"size-full wp-image-90678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The three young founders of Banshee (left to right: Baron Ziegler, Steve Graf, Noah Dorrance) have dreams of becoming a \"real winery,\" they say. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>Banshee has been hedging its bets by avoiding the usual massive capital expenditures that come with opening a winery; wines are now made by two talented consulting winemakers in rented space at \u003ca href=\"https://www.copainwines.com/\" target=\"_blank\">Copain\u003c/a> winery. But while Cameron Hughes Wine profitably continues its \"virtual\" business model, as Hughes calls it, Banshee has dreams of becoming \"a real winery,\" Dorrance reveals.\u003c/p>\n\u003cp>Beginning with delicious, $20 Sonoma County pinot noirs, the Banshee label quickly advanced up the price and quality food chain. Made with first-class grapes from esteemed vineyards, recent Banshee wines have gotten impressive scores from picky wine reviewers and now top out at $70. Other varietals have been added to the portfolio beyond pinot noir but an attractively priced pinot -- it's now $25 -- still remains in the line-up. \u003c/p>\n\u003cfigure id=\"attachment_90679\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-tasting-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-tasting-room.jpg\" alt=\"Opened in 2013, Banshee's downtown Healdsburg tasting room has become a popular place to sip wine and munch on snacks from local chefs. Photo: Banshee Wines\" width=\"400\" class=\"size-full wp-image-90679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Opened in 2013, Banshee's downtown Healdsburg tasting room has become a popular place to sip wine and munch on snacks from local chefs. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>Banshee Wines opened a tasting room in downtown Healdsburg last year and Dorrance reports that he and his partners are now hopefully scouting vineyard locations. \"We're sort of the Benjamin Button of wineries,\" Dorrance chuckles, moving backward into acquiring the usual winery accoutrements. \u003c/p>\n\u003cp>But Banshee hasn't forsaken the purchased-wine négociant approach that attracted and then captivated thrifty wine lovers. A second label, \u003ca href=\"http://rickshawwines.com/#home\" target=\"_blank\">Rickshaw\u003c/a>, was added in 2010 that now encompasses about two-thirds of overall sales and involves purchased wine -- and leftovers from the Banshee label -- that is blended, bottled and sold for rock-bottom prices. \"Rickshaw has become what Banshee was,\" says Dorrance.\u003c/p>\n\u003cp>The popularity of tasty, low-priced négociant wines such as those from Banshee, Cameron Hughes and others is also procreating a burgeoning supply of private-label wines offered by restaurants, companies, stores and prolific gift givers. With wine consumption and vineyard acreage both increasing, experts are predicting that availability of this type of négociant wine will continue to expand.\u003c/p>\n\u003cfigure id=\"attachment_90677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-bottles.jpg\" alt=\"The eye-grabbing Banshee label was named after one of the founder's dogs, who likes to run around in crazy circles. Photo: Banshee Wines\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The eye-grabbing Banshee label was named after one of the founder's dogs, who likes to run around in crazy circles. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>K&L's Bryan Brick is a believer. Rather than utilizing the services of the several firms specializing in this product, the progressive wine chain where he is a domestic wine buyer is taking a DIY approach to private-label wines. The chain now sells thousands of cases of wine priced an average of $24 that it acquires through brokers or directly from wineries, then labels. \u003c/p>\n\u003cp>Overseeing this program is one of Brick's duties and business is booming, enabled by how much excess wine is sloshing around in wine brokers' warehouses and elsewhere. \"The quality of bulk wine is as good as I've ever seen it,\" he says. Large amounts of négociant wine goes into K&L's \u003ca href=\"http://www.klwines.com/content.asp?Nr=AND%28p_giftBoxYN%3AN%2COR%28OutofStock%3AN%2CInventory+Location%3ASpecial+Order%29%29&Ntt=kalinda&N=0&Nty=1&Ntx=mode+matchallpartial&Ns=p_lotGeneratedFromPOYN%7C0%7C%7CQtySoldLast30%7C1%7C%7CQtySoldLifetime%7C1&Ntk=search_all\" target=\"_blank\">Kalinda\u003c/a> label but Brick has worked with respected wineries like \u003ca href=\"http://www.aubonclimat.com/\" target=\"_blank\">Au Bon Climat\u003c/a>, \u003ca href=\"https://www.talleyvineyards.com/\" target=\"_blank\">Talley\u003c/a>, \u003ca href=\"http://www.qupe.com/\" target=\"_blank\">Qupé\u003c/a> and \u003ca href=\"https://www.bethelheights.com/\" target=\"_blank\">Bethel Heights\u003c/a> to produce special co-branded wines at fetching prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wine consumers in pursuit of yummy wines for smaller dollars will often find agreeable choices among négociant wines, whether bought in wine shops or online. Turning the old cliché \"you get what you pay for\" on its head, this kind of wine is for those whose sensory enjoyment comes from what's in the bottle rather than written on the label. Just because a gilded bottle of estate-grown wine from a famous producer costs $75 doesn't mean it will always taste like $75. But with négociant wines, there a chance that it will -- at a fraction of the price.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No More Gift Cards: 10 Local Food Gifts For Your Holiday Season",
"title": "No More Gift Cards: 10 Local Food Gifts For Your Holiday Season",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90649,90650\"]\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90653,90661\"]\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90655,90656\"]\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Pizzerias",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Pizzerias",
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"content": "\u003cp>Large, floppy New York-style pizza slices served on a paper plate. Crispy thin Neapolitan-style pizza served fresh from a blistering hot wood-fired oven. A deep dish pie with thick and chewy crust, loaded with meat, oozing cheese and veggies. Are you drooling already? It’s hard not to love pizza but it may be a little more difficult to pin down a list of favorites with so many styles to choose from. Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list and the following were considered contenders: \u003ca href=\"http://www.napoletanapizzeria.com/\" target=\"_blank\">Napoletana Pizzeria\u003c/a>, \u003ca href=\"http://www.pizzaboccalupo.com/\" target=\"_blank\">Pizza Bocca Lupo\u003c/a>, \u003ca href=\"http://pizzamyheart.com/\" target=\"_blank\">Pizza My Heart\u003c/a>, \u003ca href=\"http://bluelinepizza.com/\" target=\"_blank\">Blue Line Pizza\u003c/a> and \u003ca href=\"http://www.vestarwc.com/\" target=\"_blank\">Vesta\u003c/a> (Redwood City).\u003c/p>\n\u003cp>Please feel free to share your favorite places for pizza in the South Bay that are not included in this guide.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90628,90626,90627,90624,90625\"]\u003c/p>\n\u003cp>A funky, fun spot for pizza, Oak & Rye has grown into a new popular destination for pizza in the South Bay. The neighborhood pizza place offers a short list of wood-fired pies, small plates and a drink menu of craft cocktails, beer and Italian wines. Delicious pizzas take whimsical names such as the TMNT (Teenage Mutant Ninja Turtles) and the Scottie 2 Hottie. The creative theme repeats itself in the restaurant’s decor with framed vinyl records, a black light lit restroom complete with a VHS collection and a pizza oven covered in copper pennies.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave, Los Gatos [\u003ca href=\"http://goo.gl/Ebh6oS\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon 5pm-11pm; Tue-Fri 11am-11pm; Sat-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Oak-Rye/570298836338514\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90637,90636,90638,90635,90634\"]\u003c/p>\n\u003cp>Taking their name from Northern Italian slang for “farmworker,” Terún celebrates the rustic dishes of Southern Italy, the main attraction being their Neapolitan-style pizza. Terún ia a proud member of the American Delegation of the Associazione Vera Pizza Napoletana. Membership is hard to obtain and includes a strict inspection of the oven (which must be wood-burning), ingredients and, of course, final product. The signature Terún pizza is topped with three simple ingredients of San Marzano tomato sauce, fior di latte mozzarella and cured spicy sausage.\u003c/p>\n\u003cp>\u003ca href=\"http://terunpizza.com/\" target=\"_blank\">\u003cstrong>Terún\u003c/strong>\u003c/a>\u003cbr>\n448 S California Ave, Palo Alto [\u003ca href=\"http://goo.gl/0Ia0BO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 600-8310\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm 5-10pm; Sun 11:30am-2:30pm 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/terunpizza\" target=\"_blank\">\u003cstrong>Terun\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Terunpizza\" target=\"_blank\">\u003cstrong>@Terunpizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90620,90619,90618,90617,90616\"]\u003c/p>\n\u003cp>Peninsula chef and restaurateur, Howard Bulka, left his role as executive chef at Marché in Menlo Park in 2008 to open his ideal vision of an East Coast artisan pizzeria. At Howie’s Artisan Pizza, Bulka uses house made ingredients, a brick-lined 600 degree oven and a scientific approach to making pizza dough. All the efforts result in wildly popular pizzas, with perfectly crisp crust and delicious toppings such as sausage and roasted red onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTown & Country Village, 855 El Camino Real, Palo Alto [\u003ca href=\"http://goo.gl/rvTpcE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 327-4992\u003cbr>\nHours: Mon-Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HowiesArtisanPizza/info\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ArtisanPizza\" target=\"_blank\">\u003cstrong>@ArtisanPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90630,90629,90631,90633,90632\"]\u003c/p>\n\u003cp>Located in a space smaller than an affordable Manhattan apartment, A Slice of New York is Kirk Vartan’s edible ode to New York. While there are just a handful of stools, the restaurant's popularity often leaves the place standing room only as hungry patrons enjoy pizza by the slice. The restaurant is covered in New York memorabilia from subway station signs, iconic NYC photographs and even handholds from a subway train. A Slice of New York serves slices and whole pies, including square Sicilian-style pan pizzas.\u003c/p>\n\u003cp>\u003ca href=\"http://www.asliceofny.com/\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\n3443 Stevens Creek Blvd, San Jose [\u003ca href=\"http://goo.gl/nfmnlR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 247-5423\u003cbr>\nHours: Tue-Sat 11am-12am; Sun 12:30pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/A-Slice-of-New-York/97815817993\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aSliceOfNY\" target=\"_blank\">\u003cstrong>@aSliceOfNY\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90608,90610,90606,90607,90609, 90711\"]\u003c/p>\n\u003cp>This South Bay location from the popular San Francisco pizzeria serves Neapolitan style pizzas. Pizzeria Delfina also has a full bar featuring Italian spirits and liqueurs. Several pizzas can easily be shared among friends and the prosciutto pie with generous servings of arugula, mozzarella, panna, caciocavallo and prosciutto is an excellent start. If you still have room afterwards, Pizzeria Delfina serves housemade gelato.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\n651 Emerson St, Palo Alto [\u003ca href=\"http://goo.gl/JiCRHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 353-2208\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzeria-Delfina-Palo-Alto/229309703925348\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzeriadelfina\" target=\"_blank\">\u003cstrong>@pizzeriadelfina\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90596,90595,90594,90593,90592\"]\u003c/p>\n\u003cp>Pizza Antica has become a popular destination on Santana Row for both date night or just stopping in for lunch for a break from shopping. The pizzas are thin crust-style and use seasonal, locally sourced ingredients. The location in an enjoyable spot to grab a table on the patio and do some people watching while sharing a pizza or two. In addition to pizzas, the restaurant serves rustic Italian pasta dishes and main entrees.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzaantica.com/\" target=\"_blank\">\u003cstrong>Pizza Antica\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1065, San Jose [\u003ca href=\"http://goo.gl/0GAcrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 557-8373\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizza-Antica-San-Jose/76623298515\" target=\"_blank\">\u003cstrong>Pizza Antica San Jose\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaAntica\" target=\"_blank\">\u003cstrong>@PizzaAntica\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90615,90614,90613,90612,90611\"]\u003c/p>\n\u003cp>A San Jose institution, Tony Di Maggio’s Pizza has been a family-run pizza parlor for more than three decades. Decorated with Italian-American knick knacks, photos and newspaper clipping, Di Maggio’s has the warm feel of a proud, neighborhood eatery. While this list is about pizza, this restaurant’s main attraction is their stromboli. Akin to an inside out pizza, the stromboli is a mixture of cheeses, Italian sausage, ham, salami and a streak of tangy yellow mustard all wrapped in pizza dough and covered in slowly-simmered marinara sauce. Be sure to order two, as it is amazing how quickly a stromboli can disappear from your table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tonydimaggiospizza.com/\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n3852 Monterey Rd, San Jose [\u003ca href=\"http://goo.gl/X3RWGA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 629-7775\u003cbr>\nHours: Mon-Thur 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TonyDiMaggioPizza\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DiMaggioPizza\" target=\"_blank\">\u003cstrong>@DiMaggioPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90599,90600,90597,90598\"]\u003c/p>\n\u003cp>This simple pizza shop has grown in popularity for their large, inexpensive New York-style pizzas. Bibo’s uses a generous helping of a special blend of buffalo and cow’s milk mozzarella cheese on their pizzas, giving the pies incredibly creamy and fresh flavor. The 20” inch pies come with massive New York-style slices that become very filling, very quickly. An added plus, Bibo’s serves a rotating selection of craft beer in frosty, wide mouth mason jars.\u003c/p>\n\u003cp>\u003ca href=\"http://bibosnypizza.com/\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\n1431 Bird Ave, San Jose [\u003ca href=\"http://goo.gl/Zrx6te\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 217-9084\u003cbr>\nHours: Mon 11am-8pm; Tue-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bibos-NY-Pizza/201959719843295\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90603,90605,90604\"]\u003c/p>\n\u003cp>A Santa Clara Valley pizza institution since 1968, Cicero’s Pizza is a popular spot for their thin, crispy crust topped with generous helpings of ingredients. Originally transported from Niagara Falls, NY by Nunzio Cicero, the family has maintained their signature flavor and crust over several generations. The aptly named Belly Buster pizza comes loaded with cheese, olives, mushrooms, salami, pepperoni, Italian sausage bell peppers and onions that practically overflow off the crispy crust.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cicerospizza.com/\" target=\"_blank\">\u003cstrong>Cicero's Pizza\u003c/strong>\u003c/a>\u003cbr>\n6138 Bollinger Rd, Cupertino [\u003ca href=\"http://goo.gl/KFl7ZK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 777-0690\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 3-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ciceros-Pizza/113890508639507\" target=\"_blank\">\u003cstrong>Cicero’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cicerospizza\" target=\"_blank\">\u003cstrong>@cicerospizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90623,90622,90621\"]\u003c/p>\n\u003cp>This neighborhood pizza parlor serves up beautiful pizzas with their signature thick and chewy sourdough crust. The hand-tossed pizzas arrive on a metal deep-dish pan along with a much needed pie server. The McHart’s Special with pepperoni, Italian sausage, fresh mushrooms, red onions, bell pepper and fresh tomatoes is a go-to pie for your first visit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mchartspizza.com/\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza Restaurant \u003c/strong>\u003c/a> [\u003cstrong>CLOSED\u003c/strong>]\u003cbr>\n19732 Stevens Creek Blvd, Cupertino [\u003ca href=\"http://goo.gl/80qUlq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 255-0500\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mchartspizza\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list so please share your favorites in the comments. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Large, floppy New York-style pizza slices served on a paper plate. Crispy thin Neapolitan-style pizza served fresh from a blistering hot wood-fired oven. A deep dish pie with thick and chewy crust, loaded with meat, oozing cheese and veggies. Are you drooling already? It’s hard not to love pizza but it may be a little more difficult to pin down a list of favorites with so many styles to choose from. Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list and the following were considered contenders: \u003ca href=\"http://www.napoletanapizzeria.com/\" target=\"_blank\">Napoletana Pizzeria\u003c/a>, \u003ca href=\"http://www.pizzaboccalupo.com/\" target=\"_blank\">Pizza Bocca Lupo\u003c/a>, \u003ca href=\"http://pizzamyheart.com/\" target=\"_blank\">Pizza My Heart\u003c/a>, \u003ca href=\"http://bluelinepizza.com/\" target=\"_blank\">Blue Line Pizza\u003c/a> and \u003ca href=\"http://www.vestarwc.com/\" target=\"_blank\">Vesta\u003c/a> (Redwood City).\u003c/p>\n\u003cp>Please feel free to share your favorite places for pizza in the South Bay that are not included in this guide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A funky, fun spot for pizza, Oak & Rye has grown into a new popular destination for pizza in the South Bay. The neighborhood pizza place offers a short list of wood-fired pies, small plates and a drink menu of craft cocktails, beer and Italian wines. Delicious pizzas take whimsical names such as the TMNT (Teenage Mutant Ninja Turtles) and the Scottie 2 Hottie. The creative theme repeats itself in the restaurant’s decor with framed vinyl records, a black light lit restroom complete with a VHS collection and a pizza oven covered in copper pennies.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave, Los Gatos [\u003ca href=\"http://goo.gl/Ebh6oS\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon 5pm-11pm; Tue-Fri 11am-11pm; Sat-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Oak-Rye/570298836338514\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taking their name from Northern Italian slang for “farmworker,” Terún celebrates the rustic dishes of Southern Italy, the main attraction being their Neapolitan-style pizza. Terún ia a proud member of the American Delegation of the Associazione Vera Pizza Napoletana. Membership is hard to obtain and includes a strict inspection of the oven (which must be wood-burning), ingredients and, of course, final product. The signature Terún pizza is topped with three simple ingredients of San Marzano tomato sauce, fior di latte mozzarella and cured spicy sausage.\u003c/p>\n\u003cp>\u003ca href=\"http://terunpizza.com/\" target=\"_blank\">\u003cstrong>Terún\u003c/strong>\u003c/a>\u003cbr>\n448 S California Ave, Palo Alto [\u003ca href=\"http://goo.gl/0Ia0BO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 600-8310\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm 5-10pm; Sun 11:30am-2:30pm 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/terunpizza\" target=\"_blank\">\u003cstrong>Terun\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Terunpizza\" target=\"_blank\">\u003cstrong>@Terunpizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Peninsula chef and restaurateur, Howard Bulka, left his role as executive chef at Marché in Menlo Park in 2008 to open his ideal vision of an East Coast artisan pizzeria. At Howie’s Artisan Pizza, Bulka uses house made ingredients, a brick-lined 600 degree oven and a scientific approach to making pizza dough. All the efforts result in wildly popular pizzas, with perfectly crisp crust and delicious toppings such as sausage and roasted red onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTown & Country Village, 855 El Camino Real, Palo Alto [\u003ca href=\"http://goo.gl/rvTpcE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 327-4992\u003cbr>\nHours: Mon-Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HowiesArtisanPizza/info\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ArtisanPizza\" target=\"_blank\">\u003cstrong>@ArtisanPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in a space smaller than an affordable Manhattan apartment, A Slice of New York is Kirk Vartan’s edible ode to New York. While there are just a handful of stools, the restaurant's popularity often leaves the place standing room only as hungry patrons enjoy pizza by the slice. The restaurant is covered in New York memorabilia from subway station signs, iconic NYC photographs and even handholds from a subway train. A Slice of New York serves slices and whole pies, including square Sicilian-style pan pizzas.\u003c/p>\n\u003cp>\u003ca href=\"http://www.asliceofny.com/\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\n3443 Stevens Creek Blvd, San Jose [\u003ca href=\"http://goo.gl/nfmnlR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 247-5423\u003cbr>\nHours: Tue-Sat 11am-12am; Sun 12:30pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/A-Slice-of-New-York/97815817993\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aSliceOfNY\" target=\"_blank\">\u003cstrong>@aSliceOfNY\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This South Bay location from the popular San Francisco pizzeria serves Neapolitan style pizzas. Pizzeria Delfina also has a full bar featuring Italian spirits and liqueurs. Several pizzas can easily be shared among friends and the prosciutto pie with generous servings of arugula, mozzarella, panna, caciocavallo and prosciutto is an excellent start. If you still have room afterwards, Pizzeria Delfina serves housemade gelato.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\n651 Emerson St, Palo Alto [\u003ca href=\"http://goo.gl/JiCRHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 353-2208\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzeria-Delfina-Palo-Alto/229309703925348\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzeriadelfina\" target=\"_blank\">\u003cstrong>@pizzeriadelfina\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pizza Antica has become a popular destination on Santana Row for both date night or just stopping in for lunch for a break from shopping. The pizzas are thin crust-style and use seasonal, locally sourced ingredients. The location in an enjoyable spot to grab a table on the patio and do some people watching while sharing a pizza or two. In addition to pizzas, the restaurant serves rustic Italian pasta dishes and main entrees.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzaantica.com/\" target=\"_blank\">\u003cstrong>Pizza Antica\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1065, San Jose [\u003ca href=\"http://goo.gl/0GAcrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 557-8373\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizza-Antica-San-Jose/76623298515\" target=\"_blank\">\u003cstrong>Pizza Antica San Jose\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaAntica\" target=\"_blank\">\u003cstrong>@PizzaAntica\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A San Jose institution, Tony Di Maggio’s Pizza has been a family-run pizza parlor for more than three decades. Decorated with Italian-American knick knacks, photos and newspaper clipping, Di Maggio’s has the warm feel of a proud, neighborhood eatery. While this list is about pizza, this restaurant’s main attraction is their stromboli. Akin to an inside out pizza, the stromboli is a mixture of cheeses, Italian sausage, ham, salami and a streak of tangy yellow mustard all wrapped in pizza dough and covered in slowly-simmered marinara sauce. Be sure to order two, as it is amazing how quickly a stromboli can disappear from your table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tonydimaggiospizza.com/\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n3852 Monterey Rd, San Jose [\u003ca href=\"http://goo.gl/X3RWGA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 629-7775\u003cbr>\nHours: Mon-Thur 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TonyDiMaggioPizza\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DiMaggioPizza\" target=\"_blank\">\u003cstrong>@DiMaggioPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This simple pizza shop has grown in popularity for their large, inexpensive New York-style pizzas. Bibo’s uses a generous helping of a special blend of buffalo and cow’s milk mozzarella cheese on their pizzas, giving the pies incredibly creamy and fresh flavor. The 20” inch pies come with massive New York-style slices that become very filling, very quickly. An added plus, Bibo’s serves a rotating selection of craft beer in frosty, wide mouth mason jars.\u003c/p>\n\u003cp>\u003ca href=\"http://bibosnypizza.com/\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\n1431 Bird Ave, San Jose [\u003ca href=\"http://goo.gl/Zrx6te\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 217-9084\u003cbr>\nHours: Mon 11am-8pm; Tue-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bibos-NY-Pizza/201959719843295\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A Santa Clara Valley pizza institution since 1968, Cicero’s Pizza is a popular spot for their thin, crispy crust topped with generous helpings of ingredients. Originally transported from Niagara Falls, NY by Nunzio Cicero, the family has maintained their signature flavor and crust over several generations. The aptly named Belly Buster pizza comes loaded with cheese, olives, mushrooms, salami, pepperoni, Italian sausage bell peppers and onions that practically overflow off the crispy crust.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cicerospizza.com/\" target=\"_blank\">\u003cstrong>Cicero's Pizza\u003c/strong>\u003c/a>\u003cbr>\n6138 Bollinger Rd, Cupertino [\u003ca href=\"http://goo.gl/KFl7ZK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 777-0690\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 3-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ciceros-Pizza/113890508639507\" target=\"_blank\">\u003cstrong>Cicero’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cicerospizza\" target=\"_blank\">\u003cstrong>@cicerospizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This neighborhood pizza parlor serves up beautiful pizzas with their signature thick and chewy sourdough crust. The hand-tossed pizzas arrive on a metal deep-dish pan along with a much needed pie server. The McHart’s Special with pepperoni, Italian sausage, fresh mushrooms, red onions, bell pepper and fresh tomatoes is a go-to pie for your first visit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mchartspizza.com/\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza Restaurant \u003c/strong>\u003c/a> [\u003cstrong>CLOSED\u003c/strong>]\u003cbr>\n19732 Stevens Creek Blvd, Cupertino [\u003ca href=\"http://goo.gl/80qUlq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 255-0500\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mchartspizza\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Will a Juice a Day Keep the Doctor Away? Bay Area Juiceries Entice Us to Drink to Our Health",
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"content": "\u003cfigure id=\"attachment_90538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\" alt=\"Fresh fruit and vegetable juice. Photo: Lisa Landers\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh fruit and vegetable juice. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Swirling and sniffing my $10 bottle of green “Genius” juice as if I was about to sample a fine wine, I closed my eyes and took a long gulp. Although it tasted like a pile of pulverized leaves, the flavor improved when I reminded myself that liquid wisdom was coursing through my digestive tract.\u003c/p>\n\u003cp>With four juice bars located within just a few miles of my Marin County home, I had been cornered. Despite an affinity for chewing my food, I felt compelled to explore the juice mania that’s sweeping the nation. Even if you don’t have a juice bar within striking distance (yet), you’ve probably noticed that these juices have taken markets like Whole Foods by storm. Even Starbucks has taken \u003ca href=\"http://www.starbucks.com/promo/evolution-fresh-juice\" target=\"_blank\">the plunge\u003c/a>, betting that consumers will dive headlong into these cold-pressed fruit, vegetable and nut elixirs.\u003c/p>\n\u003cp>Ranging from earthy green potions like the one I sampled, to blends reminiscent of a milky bowl of Cinnamon Toast Crunch, people are lining up for these nutrient packed drinks largely because of their purported health benefits, such as \u003ca href=\"http://www.theguardian.com/lifeandstyle/2014/dec/05/detox-myth-health-diet-science-ignorance\" target=\"_blank\">detoxifying your organs\u003c/a> and boosting immunity, energy and mental acuity. Many of these drinks are also infused with ingredients like goji berries, turmeric and other “super foods,” long used in eastern medicine traditions to target certain health issues.\u003c/p>\n\u003cp>Although I wasn’t convinced that I was taking a swig from the Fountain of Youth, I was curious if integrating juices like these into my diet would be beneficial as a means of filling any nutrient gaps -- especially after \u003ca href=\"http://www.berkeleywellness.com/supplements/vitamins/article/should-you-still-take-multi\" target=\"_blank\">some studies\u003c/a> suggested that my life-long multivitamin regimen may do little more than turn my pee neon yellow. Was it time to swap my daily pill for a bottle of blended beet greens?\u003c/p>\n\u003cfigure id=\"attachment_90539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\" alt=\"Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>According to \u003ca href=\"http://www.drmelina.com/about/\" target=\"_blank\">Dr. Melina Jampolis\u003c/a>, President of the National Board of Physician Nutrition Specialists and CNN’s diet expert, I shouldn’t be so quick to toss my multivitamins, which are helpful when it comes to providing missing nutrients – including ones that you won’t get through juice (like vitamin D). But there can be benefits to adding these high octane juices to our diet, which cram pounds of produce into every serving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Food is the best source of nutrients hands down, as it comes in a well designed package with other nutrients that likely have complementary and/or synergistic effects. Plant based nutrients also play an important role in disease prevention,” says Jampolis.\u003c/p>\n\u003cp>According to \u003ca href=\"http://thechart.blogs.cnn.com/2014/03/31/study-eat-7-servings-of-fruit-veggies-daily/\" target=\"_blank\">recent research findings\u003c/a>, consuming seven daily servings of fruit and vegetables could cut the risk of premature death by 42 percent.\u003c/p>\n\u003cp>\"But it can be a full time job trying to get all the nutrients you need from food on a daily basis,” Jampolis points out, citing a 2010 survey that suggested only 6% of Americans achieve their daily target for fruit and 8% achieve their target for vegetables.\u003c/p>\n\u003cp>“And that’s where juicing comes in -- with a few catches,” she warns.\u003c/p>\n\u003ch3>Lost in Extraction\u003c/h3>\n\u003cp>Although these juices are loaded with fruits and veggies, the nutritional integrity of these foods is compromised as a result of the extraction process.\u003c/p>\n\u003cp>As opposed to traditional juices sold at the supermarket or juices made at home with a fast spinning centrifugal juicer, these emulsions are usually “cold pressed,” a process that entails applying a crushing amount of pressure to squeeze out the liquid from fruits, vegetables and other produce. If the juices are left raw after pressing, they only last about two or three days, which is why some juice-makers also opt for a secondary non-thermal, high pressure pasteurization process (HPP) to extend shelf life. Whether raw or pasteurized, both of these extraction methods preserve more of the food’s nutrition than \u003ca href=\"http://www.huffingtonpost.com/2013/02/08/juicer-types-cold-press_n_2618000.html\" target=\"_blank\">other juicing methods\u003c/a> -- but not all of it.\u003c/p>\n\u003cfigure id=\"attachment_90540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\" alt=\"One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\" width=\"1000\" height=\"652\" class=\"size-full wp-image-90540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped of skin and pulp, some key nutrients and all of the fiber are lost as these foods are transformed into juice. Devoid of fiber, these drinks can trigger a spike followed by a sharp drop in blood sugar content, which can make us feel hungry and cranky. This is mainly an issue with fruit juices, which are as loaded with sugar as they are with nutrients. “Normally in whole fruits, fiber helps slow the release of sugar so blood sugar levels remain more stable,” explains Jampolis.\u003c/p>\n\u003cp>“The high sugar content can also pose a problem for people who are trying to lose weight and carry more of their weight in their midsection,” she adds.\u003c/p>\n\u003cp>One of the other benefits of fiber is that it’s filling. “We know that liquid calories are not as satisfying as solid calories,” says Jampolis, “so if you consume juice in addition to your daily diet you will probably gain weight – not lose it.”\u003c/p>\n\u003ch3>Go for Greens\u003c/h3>\n\u003cp>If a salad isn’t part of your daily diet, Jampolis thinks green juices are a good way to get in your leafy greens, which are loaded with vitamins A,C, K and magnesium, and can also decrease your risk of diabetes.\u003c/p>\n\u003cp>But what about for those of us who are already eating a salad most days: Are we at risk from getting too much of a certain kind of nutrient if we drink these juices too? Recent studies suggest that while cruciferous vegetables like kale – a staple in green juices – may reduce cancer risks, consuming them in excess amounts \u003ca href=\"http://lpi.oregonstate.edu/infocenter/foods/cruciferous/\" target=\"_blank\">may cause thyroid problems\u003c/a>. But taking a closer look at the report, it appears that the risks are \u003ca href=\"http://empoweryourhealth.org/magazine/vol6_issue1/kale_risks_theoretical_but_in_reality_low_to_minuscule\" target=\"_blank\">really low,\u003c/a> unless you have an iodine deficiency.\u003c/p>\n\u003cp>In terms of getting too many nutrients, Jampolis’ opinion is that it’s not an issue because food-based nutrients are generally safe and well-balanced.\u003c/p>\n\u003cp>“I’m okay with a juice a day to help you hit your daily fruit and vegetable target, ” says Jampolis. But instead of using it to replace a multivitamin, she suggests swapping it for something less healthful in our diets, like refined grains or sugary snacks.\u003c/p>\n\u003cp>My take-away: For people with no major health issues, neither new-fangled juices nor old-school multivitamins are as beneficial and satiating as simply munching on a colorful array of fruits and veggies every day.\u003c/p>\n\u003cp>\u003cem>If you want to give these juices a try, here are some Bay Area-based organic juice lines available in stores and online:\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_90541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\" alt=\"Juice Shop juices. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juice Shop juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juiceshop.com/\" target=\"_blank\">\u003cstrong>Juice Shop\u003c/strong>\u003c/a>\u003cbr>\nA pioneering Bay Area purveyor, Juice Shop was cofounded in 2008 by San Francisco native Charlie Gulick, whose raw juice regimen has helped him keep a rare liver condition at bay. Touted for their detoxifying effects, the juices are sold in returnable/refundable glass bottles, earning them extra stars in my book.\u003c/p>\n\u003cp>The green juices that I tried were crisp and not overly earthy. I thought “Bright Green” was especially tasty because of the pineapple and ginger kick. If you’re feeling brave there’s also 2 oz. shot called “Immunity” consisting of garlic, oregano oil, lemon and ginger. You may want a fruity chaser.\u003c/p>\n\u003cfigure id=\"attachment_90573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\" alt=\"The Forager Project juices. Photo: Lisa Landers\" width=\"1000\" height=\"899\" class=\"size-full wp-image-90573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Forager Project juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://foragerproject.com/forager-juices/\" target=\"_blank\">\u003cstrong>The Forager Project\u003c/strong>\u003c/a>\u003cbr>\nThis San Francisco-based company doesn’t make any health claims other than providing top notch organic ingredients. They use the high pressure pasteurization process (HPP) process so you can pick up a bottle at Whole Foods and store it in your fridge until you feel the urge to drink up.\u003c/p>\n\u003cp>I tried their “Greens & Apple” because of the unusual addition of sprouted broccoli, which left me with a bit of an aftertaste. “Greens & Orange” was perfectly refreshing.\u003c/p>\n\u003cfigure id=\"attachment_90574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\" alt=\"Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\" width=\"1000\" height=\"600\" class=\"size-full wp-image-90574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">\u003cstrong>Urban Remedy\u003c/strong>\u003c/a>\u003cbr>\nThis Marin County-based company makes some pretty big claims on their web site about the potential benefits of their drinks, but even skeptics may be lured by fun names like “Glow,” “Beet-A-Licious” and “After Party” (although with 34 grams of sugar per serving, I’d say the party is still going on when you drink this one).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Their leafy green juices are fruit-free, and feature some interesting ingredients like burdock root, dandelion greens and blue-green algae. Although the green blends all taste fairly similar, it was definitely more fun to drink from a bottle labeled “Genius” than “Clean.”\u003c/p>\n\n",
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"description": "Cold pressed juices continue to gain popularity because of their potential health benefits, but there are pros and cons to adding them to your daily diet.",
"title": "Will a Juice a Day Keep the Doctor Away? Bay Area Juiceries Entice Us to Drink to Our Health | KQED",
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"headline": "Will a Juice a Day Keep the Doctor Away? Bay Area Juiceries Entice Us to Drink to Our Health",
"datePublished": "2014-12-09T09:09:07-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\" alt=\"Fresh fruit and vegetable juice. Photo: Lisa Landers\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh fruit and vegetable juice. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Swirling and sniffing my $10 bottle of green “Genius” juice as if I was about to sample a fine wine, I closed my eyes and took a long gulp. Although it tasted like a pile of pulverized leaves, the flavor improved when I reminded myself that liquid wisdom was coursing through my digestive tract.\u003c/p>\n\u003cp>With four juice bars located within just a few miles of my Marin County home, I had been cornered. Despite an affinity for chewing my food, I felt compelled to explore the juice mania that’s sweeping the nation. Even if you don’t have a juice bar within striking distance (yet), you’ve probably noticed that these juices have taken markets like Whole Foods by storm. Even Starbucks has taken \u003ca href=\"http://www.starbucks.com/promo/evolution-fresh-juice\" target=\"_blank\">the plunge\u003c/a>, betting that consumers will dive headlong into these cold-pressed fruit, vegetable and nut elixirs.\u003c/p>\n\u003cp>Ranging from earthy green potions like the one I sampled, to blends reminiscent of a milky bowl of Cinnamon Toast Crunch, people are lining up for these nutrient packed drinks largely because of their purported health benefits, such as \u003ca href=\"http://www.theguardian.com/lifeandstyle/2014/dec/05/detox-myth-health-diet-science-ignorance\" target=\"_blank\">detoxifying your organs\u003c/a> and boosting immunity, energy and mental acuity. Many of these drinks are also infused with ingredients like goji berries, turmeric and other “super foods,” long used in eastern medicine traditions to target certain health issues.\u003c/p>\n\u003cp>Although I wasn’t convinced that I was taking a swig from the Fountain of Youth, I was curious if integrating juices like these into my diet would be beneficial as a means of filling any nutrient gaps -- especially after \u003ca href=\"http://www.berkeleywellness.com/supplements/vitamins/article/should-you-still-take-multi\" target=\"_blank\">some studies\u003c/a> suggested that my life-long multivitamin regimen may do little more than turn my pee neon yellow. Was it time to swap my daily pill for a bottle of blended beet greens?\u003c/p>\n\u003cfigure id=\"attachment_90539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\" alt=\"Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>According to \u003ca href=\"http://www.drmelina.com/about/\" target=\"_blank\">Dr. Melina Jampolis\u003c/a>, President of the National Board of Physician Nutrition Specialists and CNN’s diet expert, I shouldn’t be so quick to toss my multivitamins, which are helpful when it comes to providing missing nutrients – including ones that you won’t get through juice (like vitamin D). But there can be benefits to adding these high octane juices to our diet, which cram pounds of produce into every serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Food is the best source of nutrients hands down, as it comes in a well designed package with other nutrients that likely have complementary and/or synergistic effects. Plant based nutrients also play an important role in disease prevention,” says Jampolis.\u003c/p>\n\u003cp>According to \u003ca href=\"http://thechart.blogs.cnn.com/2014/03/31/study-eat-7-servings-of-fruit-veggies-daily/\" target=\"_blank\">recent research findings\u003c/a>, consuming seven daily servings of fruit and vegetables could cut the risk of premature death by 42 percent.\u003c/p>\n\u003cp>\"But it can be a full time job trying to get all the nutrients you need from food on a daily basis,” Jampolis points out, citing a 2010 survey that suggested only 6% of Americans achieve their daily target for fruit and 8% achieve their target for vegetables.\u003c/p>\n\u003cp>“And that’s where juicing comes in -- with a few catches,” she warns.\u003c/p>\n\u003ch3>Lost in Extraction\u003c/h3>\n\u003cp>Although these juices are loaded with fruits and veggies, the nutritional integrity of these foods is compromised as a result of the extraction process.\u003c/p>\n\u003cp>As opposed to traditional juices sold at the supermarket or juices made at home with a fast spinning centrifugal juicer, these emulsions are usually “cold pressed,” a process that entails applying a crushing amount of pressure to squeeze out the liquid from fruits, vegetables and other produce. If the juices are left raw after pressing, they only last about two or three days, which is why some juice-makers also opt for a secondary non-thermal, high pressure pasteurization process (HPP) to extend shelf life. Whether raw or pasteurized, both of these extraction methods preserve more of the food’s nutrition than \u003ca href=\"http://www.huffingtonpost.com/2013/02/08/juicer-types-cold-press_n_2618000.html\" target=\"_blank\">other juicing methods\u003c/a> -- but not all of it.\u003c/p>\n\u003cfigure id=\"attachment_90540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\" alt=\"One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\" width=\"1000\" height=\"652\" class=\"size-full wp-image-90540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped of skin and pulp, some key nutrients and all of the fiber are lost as these foods are transformed into juice. Devoid of fiber, these drinks can trigger a spike followed by a sharp drop in blood sugar content, which can make us feel hungry and cranky. This is mainly an issue with fruit juices, which are as loaded with sugar as they are with nutrients. “Normally in whole fruits, fiber helps slow the release of sugar so blood sugar levels remain more stable,” explains Jampolis.\u003c/p>\n\u003cp>“The high sugar content can also pose a problem for people who are trying to lose weight and carry more of their weight in their midsection,” she adds.\u003c/p>\n\u003cp>One of the other benefits of fiber is that it’s filling. “We know that liquid calories are not as satisfying as solid calories,” says Jampolis, “so if you consume juice in addition to your daily diet you will probably gain weight – not lose it.”\u003c/p>\n\u003ch3>Go for Greens\u003c/h3>\n\u003cp>If a salad isn’t part of your daily diet, Jampolis thinks green juices are a good way to get in your leafy greens, which are loaded with vitamins A,C, K and magnesium, and can also decrease your risk of diabetes.\u003c/p>\n\u003cp>But what about for those of us who are already eating a salad most days: Are we at risk from getting too much of a certain kind of nutrient if we drink these juices too? Recent studies suggest that while cruciferous vegetables like kale – a staple in green juices – may reduce cancer risks, consuming them in excess amounts \u003ca href=\"http://lpi.oregonstate.edu/infocenter/foods/cruciferous/\" target=\"_blank\">may cause thyroid problems\u003c/a>. But taking a closer look at the report, it appears that the risks are \u003ca href=\"http://empoweryourhealth.org/magazine/vol6_issue1/kale_risks_theoretical_but_in_reality_low_to_minuscule\" target=\"_blank\">really low,\u003c/a> unless you have an iodine deficiency.\u003c/p>\n\u003cp>In terms of getting too many nutrients, Jampolis’ opinion is that it’s not an issue because food-based nutrients are generally safe and well-balanced.\u003c/p>\n\u003cp>“I’m okay with a juice a day to help you hit your daily fruit and vegetable target, ” says Jampolis. But instead of using it to replace a multivitamin, she suggests swapping it for something less healthful in our diets, like refined grains or sugary snacks.\u003c/p>\n\u003cp>My take-away: For people with no major health issues, neither new-fangled juices nor old-school multivitamins are as beneficial and satiating as simply munching on a colorful array of fruits and veggies every day.\u003c/p>\n\u003cp>\u003cem>If you want to give these juices a try, here are some Bay Area-based organic juice lines available in stores and online:\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_90541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\" alt=\"Juice Shop juices. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juice Shop juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juiceshop.com/\" target=\"_blank\">\u003cstrong>Juice Shop\u003c/strong>\u003c/a>\u003cbr>\nA pioneering Bay Area purveyor, Juice Shop was cofounded in 2008 by San Francisco native Charlie Gulick, whose raw juice regimen has helped him keep a rare liver condition at bay. Touted for their detoxifying effects, the juices are sold in returnable/refundable glass bottles, earning them extra stars in my book.\u003c/p>\n\u003cp>The green juices that I tried were crisp and not overly earthy. I thought “Bright Green” was especially tasty because of the pineapple and ginger kick. If you’re feeling brave there’s also 2 oz. shot called “Immunity” consisting of garlic, oregano oil, lemon and ginger. You may want a fruity chaser.\u003c/p>\n\u003cfigure id=\"attachment_90573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\" alt=\"The Forager Project juices. Photo: Lisa Landers\" width=\"1000\" height=\"899\" class=\"size-full wp-image-90573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Forager Project juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://foragerproject.com/forager-juices/\" target=\"_blank\">\u003cstrong>The Forager Project\u003c/strong>\u003c/a>\u003cbr>\nThis San Francisco-based company doesn’t make any health claims other than providing top notch organic ingredients. They use the high pressure pasteurization process (HPP) process so you can pick up a bottle at Whole Foods and store it in your fridge until you feel the urge to drink up.\u003c/p>\n\u003cp>I tried their “Greens & Apple” because of the unusual addition of sprouted broccoli, which left me with a bit of an aftertaste. “Greens & Orange” was perfectly refreshing.\u003c/p>\n\u003cfigure id=\"attachment_90574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\" alt=\"Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\" width=\"1000\" height=\"600\" class=\"size-full wp-image-90574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">\u003cstrong>Urban Remedy\u003c/strong>\u003c/a>\u003cbr>\nThis Marin County-based company makes some pretty big claims on their web site about the potential benefits of their drinks, but even skeptics may be lured by fun names like “Glow,” “Beet-A-Licious” and “After Party” (although with 34 grams of sugar per serving, I’d say the party is still going on when you drink this one).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their leafy green juices are fruit-free, and feature some interesting ingredients like burdock root, dandelion greens and blue-green algae. Although the green blends all taste fairly similar, it was definitely more fun to drink from a bottle labeled “Genius” than “Clean.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "It's Here: Vegan Cheese That Actually Tastes Good",
"title": "It's Here: Vegan Cheese That Actually Tastes Good",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m6-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m6-1000.jpg\" alt=\"Now this is a vegan cheese plate, as created by Miyoko’s Kitchen. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Now this is a vegan cheese plate, as created by Miyoko’s Kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>For those considering a vegan diet, dairy is often the last hurdle, the most difficult to give up. Many who want to eat lower on the food chain, and reduce their environmental impact, think “I’d go vegan, but I can’t give up cheese.”\u003c/p>\n\u003cp>Thanks to two Bay Area companies, giving up cheese has become that much easier. Between the Hayward-based \u003ca href=\"http://kite-hill.com/\" target=\"_blank\">Kite Hill\u003c/a> and Fairfax-based \u003ca href=\"http://miyokoskitchen.com/\" target=\"_blank\">Miyoko’s Kitchen\u003c/a>, vegans and those who are lactose-intolerant now have numerous artisanal cheeses to choose from. And while the two companies are competitors in that there is nothing else on the market that remotely comes close to what they’re offering, the products they make are so different from each other, that it seems both companies could be poised to be game-changers in terms of making non-dairy cheese products that are close enough to the real thing that even non-vegans will enjoy them.\u003c/p>\n\u003cp>Most vegan cheeses now on the market are highly processed, with upwards of 15 ingredients, and many vegans avoid them because they don’t come close to the real thing.\u003c/p>\n\u003cp>Kite Hill was co-founded in 2012 by Tal Ronnen, a vegan chef who is chef/owner of L.A.’s \u003ca href=\"http://www.crossroadskitchen.com/\" target=\"_blank\">Crossroads\u003c/a> restaurant, and who gained notoriety for designing a cleanse for Oprah Winfrey. Ronnen, who is also a collaborating chef for the Wynn and Encore Hotels in Las Vegas, brought a vegan cheese there for a chef to try on his menu. The chef spit it out. \u003c/p>\n\u003cp>With the help of some friends and colleagues, his experiment began. Pat Brown, a Stanford biochemistry professor who had been experimenting with nut milks, would FedEx freshly-processed almond milk to Monte Casino, a chef and instructor at Le Cordon Bleu in Boston. With Silicon Valley investors backing the project, Casino was convinced to move to California, and the team hired Jean Prevot, a Frenchman steeped in cheese-making, who worked most recently for \u003ca href=\"http://laurachenel.com/\" target=\"_blank\">Laura Chenel\u003c/a>, to oversee building its facility in Hayward. In July of 2012 they bought an empty warehouse, creating a cheese-making facility and began production in March of 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"90462,90455,90463\"]\u003c/p>\n\u003cp>All of Kite Hill’s cheeses come from almonds grown in California’s San Joaquin Valley, over 20 varieties of almonds were tested until they got the results they were looking for. The almonds are not organic, to keep prices down, but in six months, they will have non-GMO as well as kosher certification. They make four products now, with a cream cheese hitting the market early next year. The \u003cstrong>Soft Fresh Original\u003c/strong> and \u003cstrong>Soft Fresh Truffle Dill & Chive\u003c/strong> both fall into the soft fresh category, somewhat resembling farmer cheese. The \u003cstrong>Soft-Ripened\u003c/strong> is aged for 15 days, and has a silky texture and fluffy rind, and while careful not to draw a comparison, Prevot said it’s most like a Camembert. And then there is the \u003cstrong>Ricotta\u003c/strong>, which is currently being used in vegan lasagnes and other items made in the Whole Foods prepared foods section, but can be sold by weight, and will be available in individual packages next year.\u003c/p>\n\u003cfigure id=\"attachment_90456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh1-1000.jpg\" alt=\"Where the almond milk is pasteurized at Kite Hill. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90456\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Where the almond milk is pasteurized at Kite Hill. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Prevot emphasized that most almond milks on the market use various thickeners and additives, and it was important to them that they have a product that is as unadulterated as possible: the ingredient list on all of Kite Hill’s cheeses is just almonds, water, cultures, enzymes and salt.\u003c/p>\n\u003cp>While Kite Hill has an exclusive deal with \u003ca href=\"http://www.wholefoodsmarket.com/values-matter\" target=\"_blank\">Whole Foods\u003c/a>, and is sold nationally there, its ricotta is used in its prepared foods department in vegan entrees and can be dished out into to-go containers for home use; it will soon join the lineup and be sold in tubs.\u003c/p>\n\u003cp>While most of the team members – except for Ronnen – aren’t vegan, both Prevot and Casino said they eat much less meat and dairy than they used to.\u003c/p>\n\u003cfigure id=\"attachment_90458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh3-1000.jpg\" alt=\"A Kite Hill employee hand-wraps each wheel of Soft Ripened. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Kite Hill employee hand-wraps each wheel of Soft Ripened. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Prevot said he wasn’t drawn to the company by the goal of putting a vegan product on the market, per se, but by the challenge of figuring out how to make a dairy-free product using age-old methods for cheese-making.\u003c/p>\n\u003cp>“The challenge was to put a cheese on the market, not a substitute or an alternative,” he said. “To make it by applying traditional techniques to a non-dairy milk was very interesting to figure out.”\u003c/p>\n\u003cfigure id=\"attachment_90457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh2-1000.jpg\" alt=\"Fresh cheese does not age more than a few days. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90457\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cheese does not age more than a few days. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Matthew Sade, CEO of Kite Hill, added that he preferred the term “plant-based” as “any time you put vegan in front of it, people presume it’s a subpar substitute for something you’d rather be eating, which isn’t the case here.”\u003c/p>\n\u003cp>Meanwhile, while Casino is the day-to-day developer, and cooked a fabulous lunch for me using Kite Hill Ricotta in stuffed shells with tomato sauce, and an amaretto cheesecake which completely would have fooled me had I forgotten where I was, Ronnen uses his Los Angeles restaurant as a development lab; Kite Hill cheeses appear regularly in dishes in his restaurant, where he can solicit feedback from diners that same night.\u003c/p>\n\u003cfigure id=\"attachment_90450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh5-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh5-1000.jpg\" alt=\"Kite Hill’s Monte Casino cooked up these shells with its ricotta, which could have fooled this reporter. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kite Hill’s Monte Casino cooked up these shells with its ricotta, which could have fooled this reporter. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, exactly what enzymes they use to make their cheese is top secret – as is the secret behind Miyoko’s Kitchen’s cheeses, which unlike Kite Hill’s, are made from cashew milk.\u003c/p>\n\u003cp>Organic and fair trade cashews are grown by a collective of farmers in Vietnam, and are processed into nine varieties of cheese in a facility in Fairfax. Soon customers will be allowed to buy the products on site, as well as attend events in its demo kitchen and event space.\u003c/p>\n\u003cp>The Miyoko behind Miyoko’s Kitchen is Miyoko Shinner, whose 2012 \u003ca href=\"http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830\" target=\"_blank\">Artisan Vegan Cheese\u003c/a> cookbook is a must-have for many vegans. A former vegan caterer, she also was the chef/owner of the now defunct Now and Zen in San Francisco. A vegan for many years, Shinner said the company grew out of her own desire to relax on Friday nights with a glass of wine and a cheese plate.\u003c/p>\n\u003cp>“I have really good palate memory,” she said. “I was a true cheese aficionado, and was addicted to fine cheeses, it was very hard for me to give up. I missed cheese so much, that I decided it’s now or never, I might as well develop these, which I’ve come up with, after many years of experimentation.”\u003c/p>\n\u003cp>Shinner already knew her cheeses would pass for the real thing; at catering gigs she sometimes put her own cheeses among those on a cheese plate, and even non-vegans couldn’t tell the difference.\u003c/p>\n\u003cfigure id=\"attachment_90451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m1-1000.jpg\" alt=\"Miyoko Shinner stands in her aging room. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Miyoko Shinner stands in her aging room. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Her cheeses include several flavors of creamy cheeses like truffle and sun-dried tomato, and her hard cheeses include a rustic alpine style, a goat-like one covered with Herbes De Provence, and one wrapped in a wine-cured fig leaf.\u003c/p>\n\u003cp>Shinner felt it was important to offer a variety of cheeses and didn’t feel comfortable launching her company until she had accomplished that goal. “We’re the only one with this range of flavors and styles, which was one of my goals,” she said. “I didn’t want to start out with three kinds of cheese, I wanted a cheese platter for a party, I wanted to be the one-stock source for fine vegan cheeses.”\u003c/p>\n\u003cfigure id=\"attachment_90452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m2-1000.jpg\" alt=\"Wheels of Country Style Herbes de Provence are aging. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheels of Country Style Herbes de Provence are aging. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Shinner has some high-profile investors backing her, including \u003ca href=\"https://twitter.com/ev\" target=\"_blank\">Evan Williams\u003c/a>, cofounder of \u003ca href=\"https://twitter.com/\" target=\"_blank\">Twitter\u003c/a> and CEO of \u003ca href=\"https://medium.com/@ev/\" target=\"_blank\">Medium\u003c/a>; Billy Bramblett, co-founder of \u003ca href=\"http://www.wildwoodfoods.com/products/meat-alternatives/tofu\" target=\"_blank\">Wildwood Tofu\u003c/a> and Co-CEO of \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.tofurky.com/\" target=\"_blank\">Tofurky\u003c/a> founder Seth Tibbot.\u003c/p>\n\u003cp>“We’re a mission-based company,” said Shinner. “I’m an ardent vegan, and have been for almost 30 years. We’re doing this because we believe in the mission, to save animals and create a lower environmental footprint, to save the planet and people’s health. Our products are not just for vegans, as there are so many lactose-intolerant people or those watching their cholesterol.”\u003c/p>\n\u003cp>Shinner says all of her cheeses can be used in cooking, for example, she recommends using several in risotto. Recipes can be found in the \u003ca href=\"http://miyokoskitchen.com/blog/\" target=\"_blank\">blog\u003c/a> section of her website. \u003c/p>\n\u003cfigure id=\"attachment_90453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m3-1000.jpg\" alt=\"An employee of Miyoko’s Kitchen molds each wheel. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90453\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee of Miyoko’s Kitchen molds each wheel. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods in Northern California are now carrying four varieties of Miyoko’s Kitchen cheeses and since her website went live three months ago, she has been doing a brisk mail-order business (one must buy three units in one purchase). Locally, her cheeses are also for sale at \u003ca href=\"http://www.republicofvegan.com/\" target=\"_blank\">Republic of V\u003c/a> in Berkeley and at \u003ca href=\"http://www.genatural.com/\" target=\"_blank\">Good Earth Natural Foods\u003c/a> in Fairfax. She plans to be in more natural food stores and Whole Foods nationally by next year.\u003c/p>\n\u003cp>Shinner won’t reveal what cultures she’s using, but she does use chickpea miso in addition to the cashew milk, sometimes uses nutritional yeast and all her products are certified organic. \u003c/p>\n\u003cp>And while Shinner’s repertoire is more varied than Kite Hill’s, both companies have more cheeses in the works.\u003c/p>\n\u003cfigure id=\"attachment_90454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m41000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m41000.jpg\" alt=\"An employee makes the cashew slurry. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee makes the cashew slurry. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Shinner is working on a lower-end line of products to use in making grilled cheese sandwiches and Casino said hard cheeses are next up at Kite Hill. “While we work on one project, we always have another project in mind at all times,” he said.\u003c/p>\n\u003cp>And while Kite Hill is not available online yet, it will be in the future.\u003c/p>\n\u003cfigure id=\"attachment_90459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh4-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh4-1000.jpg\" alt=\"Kite Hill’s two soft fresh cheeses with its soft ripened. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kite Hill’s two soft fresh cheeses with its soft ripened. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\n\u003ch3>A guide to Kite Hill and Miyoko’s Kitchen’s plant-based cheeses\u003c/h3>\n\u003cp>I’ll admit I’m not vegan, and I love cheese. But I was so impressed by both company’s products, that I would happily cook with them for dairy-intolerant guests (and there is no other product I’ve tried that I would say that about). My interest in these products was as a cheese-lover, and was pleasantly surprised to find two companies making products that I would be more than happy to eat, and perhaps most importantly, wouldn’t feel like I was sacrificing my own enjoyment just to please my guests.\u003c/p>\n\u003cp>All of Kite Hill’s cheeses are sold nationally at Whole Foods, and sometime next year they will be available for purchase from the \u003ca href=\"http://kite-hill.com/\" target=\"_blank\">Kite Hill\u003c/a> website.\u003c/p>\n\u003cul>\n\u003cp>\u003cstrong>Kite Hill’s cheeses:\u003c/strong>\u003c/p>\n\u003cli>\u003cstrong>Soft Fresh Original:\u003c/strong> like a farmer cheese, it’s good on crackers or sliced in salad.\u003c/li>\n\u003cli>\u003cstrong>Soft Fresh Truffle Dill & Chive:\u003c/strong> also good on crackers, but with more flavor than Soft Fresh Original.\u003c/li>\n\u003cli>\u003cstrong>Soft Ripened:\u003c/strong> Aged for 15 days, this one is bit like Camembert, with a fluffy rind. Pairs well with grapes.\u003c/li>\n\u003cli>\u003cstrong>Ricotta:\u003c/strong> I tasted this prepared two different ways by Kite Hill’s chef, and his cheesecake could have fooled me. The flavor and mouth feel was as good as a regular cheesecake, and I would probably use this again since many people who love dairy maybe don’t want that much of it.\u003c/li>\n\u003cli>\u003cstrong>Cream Cheese:\u003c/strong> while not on the market yet, another excellent product. This was exceptionally close to the real thing.\u003c/li>\n\u003c/ul>\n\u003cp>Miyoko’s Kitchen products are available at local \u003ca href=\"http://www.wholefoodsmarket.com/stores/list\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.republicofvegan.com/\" target=\"_blank\">The Republic of V\u003c/a> in Berkeley and \u003ca href=\"http://www.genatural.com/\" target=\"_blank\">Good Earth\u003c/a> in Fairfax, and soon, at Miyoko’s \u003ca href=\"http://miyokoskitchen.com/contact/\" target=\"_blank\">location\u003c/a>. For now, though, \u003ca href=\"http://shop.miyokoskitchen.com/\" target=\"_blank\">buy them online\u003c/a>. \u003c/p>\n\u003cul>\n\u003cstrong>Miyoko’s Kitchen cheeses:\u003c/strong>\n\u003cli>\u003cstrong>Classic Double Cream Chive:\u003c/strong> This one is the only one of Miyoko’s that has any similarity to what Kite Hill is doing. A soft, spreadable cheese flavored with chives.\u003c/li>\n\u003cli>\u003cstrong>Double Cream Sundried Tomato Garlic:\u003c/strong> Miyoko recommends this one for a pasta sauce, while this cheese would be my preference for a bagel topping.\u003c/li>\n\u003cli>\u003cstrong>High Sierra Rustic Alpine:\u003c/strong> Miyoko describes this one as “slightly nutty with sweet overtones and a lot of umami finish.” It gets harder as it ages.\u003c/li>\n\u003cli>\u003cstrong>Fresh Loire Valley in a Fig Leaf:\u003c/strong> the most similar to a soft, fresh goat cheese.\u003c/li>\n\u003cli>\u003cstrong>French Style Winter Truffle:\u003c/strong> This was my favorite of Miyoko’s. While she recommends this one tossed in risotto, it’s equally delicious as is, on a cracker. It also has a real funk to it, due to the truffles, I used it in a veggie casserole with mushrooms.\u003c/li>\n\u003cli>\u003cstrong>Aged English Sharp Farmhouse:\u003c/strong> Miyoko recommends using this one with your favorite non-dairy milk for mac and cheese.\u003c/li>\n\u003cli>\u003cstrong>Aged English Smoked Farmhouse:\u003c/strong> Similar to Aged English Sharp Farmhouse, except with a delicious smoky flavor.\u003c/li>\n\u003cli>\u003cstrong>Country Style Herbes De Provence:\u003c/strong> This one is more like an aged goat cheese, covered with said herbs.\u003c/li>\n\u003c/ul>\n\u003cp>With so many to sample, I liked some of Miyoko’s cheeses better than others, and some were more likely to fool me than others. Eating a wedge makes it easier to discern that it’s not real cheese, so I can’t say that hers fooled me like Kite Hill’s Ricotta. However, I enjoyed eating all of her cheeses, would buy them to serve to guests, and would be happy to eat them again myself.\n\u003c/p>\u003c/blockquote>\n\u003ch3>RECIPES\u003c/h3>\n\u003cfigure id=\"attachment_90473\" class=\"wp-caption aligncenter\" style=\"max-width: 538px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Potato1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Potato1.jpg\" alt=\"Classic Double Cream Chive Mashed Potatoes. Photo courtesy of Miyoko's Kitchen\" width=\"538\" height=\"395\" class=\"size-full wp-image-90473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Double Cream Chive Mashed Potatoes. Photo courtesy of Miyoko's Kitchen\u003c/figcaption>\u003c/figure>\n\u003ch3>Classic Double Cream Chive Mashed Potatoes\u003c/h3>\n\u003cp>\u003cem>Recipe courtesy of Miyoko's Kitchen\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 8 to 10\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 lbs. potatoes, peeled or well-scrubbed, quartered\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003cli>Water to cover\u003c/li>\n\u003cli>1 cup plain, unsweetened non-dairy milk (soy, almond, coconut)\u003c/li>\n\u003cli>1 wheel (6 1/2 ounces) \u003ca href=\"http://miyokoskitchen.com/products-miyoko/\" target=\"_blank\">Miyoko’s Creamery Classic Double Cream Chive\u003c/a>\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPlace the potatoes in a pot and cover with water. Add salt, bring to a boil, and simmer until fork-tender, about 20 minutes. Drain. Return to the pot, and add the milk. Using a whisk, mash the potatoes well. Stir in the Classic Double Cream Chive until melted. Season to taste with salt and pepper.\u003c/p>\n\u003cp>This same simple recipe makes an excellent filler for twice baked potatoes. Simply bake six large fork-poked potatoes (an hour at 400°) and set aside to let cool. Cut each potato into a bowl shape, removing the top 1/3 of each potato, and scoop out the filling (don’t forget the extra potato in the “lid.”) Follow the directions above for mashed and using this mash, over-stuff each potato. Bake again at 400° for 20 minutes and top with your favorite toppings.\u003c/p>\n\u003chr>\n\u003ch3>Kite Hill Meyer Lemon Cheesecake\u003c/h3>\n\u003cp>\u003cem>Recipe courtesy of Kite Hill\u003c/em>\u003c/p>\n\u003cp>Use 10-inch spring form pan\u003c/p>\n\u003cul>\n\u003cstrong>Crust:\u003c/strong>\n\u003cli>5 oz. graham cracker crumbs\u003c/li>\n\u003cli>1 oz. organic sugar\u003c/li>\n\u003cli>3 oz. vegan butter (Earth Balance)\u003c/li>\n\u003c/ul>\n\u003cp>Melt butter, allow to cool. Add graham cracker crumbs and sugar in food processor, and pulse to mix. Add cooled butter to dry mix and stir with spoon.\u003c/p>\n\u003cp>\u003cstrong>To Shape Crust:\u003c/strong>\u003cbr>\nSprinkle crumb mixture into the bottom of the pan and press evenly to 1/4 of an inch thick. Store pan in freezer for 10 minutes to chill. \u003c/p>\n\u003cul>\n\u003cstrong>Cheesecake Filling:\u003c/strong>\n\u003cli>20 oz. Kite Hill Ricotta\u003c/li>\n\u003cli>4 oz. organic sugar\u003c/li>\n\u003cli>1 tablespoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons fresh Meyer lemon juice\u003c/li>\n\u003cli>1 teaspoon Ener-G egg replacer hydrated in 1/8 cup of cold water\u003c/li>\n\u003c/ul>\n\u003cp>Blend first four ingredients in food processor until smooth and creamy consistency is achieved.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Add blended filling and hydrated egg replacer in a bowl and stir evenly. Pour mixture into prepared pan. Place onto a baking sheet and bake in a preheated oven at 300 degrees for 25 min. Rotate pan in oven halfway through baking. Allow to cool thoroughly and refrigerate four hours before serving.\u003c/p>\n\n",
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"excerpt": "Both vegans and non-vegans alike are pretty much in agreement that most vegan cheeses on the market are a poor substitute for the real thing. But two Bay Area companies, Kite Hill and Miyoko's Kitchen, are crafting artisanal plant-based cheeses that might indeed surprise even the most discerning cheese-lover.",
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"description": "Both vegans and non-vegans alike are pretty much in agreement that most vegan cheeses on the market are a poor substitute for the real thing. But two Bay Area companies, Kite Hill and Miyoko's Kitchen, are crafting artisanal plant-based cheeses that might indeed surprise even the most discerning cheese-lover.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m6-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m6-1000.jpg\" alt=\"Now this is a vegan cheese plate, as created by Miyoko’s Kitchen. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Now this is a vegan cheese plate, as created by Miyoko’s Kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>For those considering a vegan diet, dairy is often the last hurdle, the most difficult to give up. Many who want to eat lower on the food chain, and reduce their environmental impact, think “I’d go vegan, but I can’t give up cheese.”\u003c/p>\n\u003cp>Thanks to two Bay Area companies, giving up cheese has become that much easier. Between the Hayward-based \u003ca href=\"http://kite-hill.com/\" target=\"_blank\">Kite Hill\u003c/a> and Fairfax-based \u003ca href=\"http://miyokoskitchen.com/\" target=\"_blank\">Miyoko’s Kitchen\u003c/a>, vegans and those who are lactose-intolerant now have numerous artisanal cheeses to choose from. And while the two companies are competitors in that there is nothing else on the market that remotely comes close to what they’re offering, the products they make are so different from each other, that it seems both companies could be poised to be game-changers in terms of making non-dairy cheese products that are close enough to the real thing that even non-vegans will enjoy them.\u003c/p>\n\u003cp>Most vegan cheeses now on the market are highly processed, with upwards of 15 ingredients, and many vegans avoid them because they don’t come close to the real thing.\u003c/p>\n\u003cp>Kite Hill was co-founded in 2012 by Tal Ronnen, a vegan chef who is chef/owner of L.A.’s \u003ca href=\"http://www.crossroadskitchen.com/\" target=\"_blank\">Crossroads\u003c/a> restaurant, and who gained notoriety for designing a cleanse for Oprah Winfrey. Ronnen, who is also a collaborating chef for the Wynn and Encore Hotels in Las Vegas, brought a vegan cheese there for a chef to try on his menu. The chef spit it out. \u003c/p>\n\u003cp>With the help of some friends and colleagues, his experiment began. Pat Brown, a Stanford biochemistry professor who had been experimenting with nut milks, would FedEx freshly-processed almond milk to Monte Casino, a chef and instructor at Le Cordon Bleu in Boston. With Silicon Valley investors backing the project, Casino was convinced to move to California, and the team hired Jean Prevot, a Frenchman steeped in cheese-making, who worked most recently for \u003ca href=\"http://laurachenel.com/\" target=\"_blank\">Laura Chenel\u003c/a>, to oversee building its facility in Hayward. In July of 2012 they bought an empty warehouse, creating a cheese-making facility and began production in March of 2013.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All of Kite Hill’s cheeses come from almonds grown in California’s San Joaquin Valley, over 20 varieties of almonds were tested until they got the results they were looking for. The almonds are not organic, to keep prices down, but in six months, they will have non-GMO as well as kosher certification. They make four products now, with a cream cheese hitting the market early next year. The \u003cstrong>Soft Fresh Original\u003c/strong> and \u003cstrong>Soft Fresh Truffle Dill & Chive\u003c/strong> both fall into the soft fresh category, somewhat resembling farmer cheese. The \u003cstrong>Soft-Ripened\u003c/strong> is aged for 15 days, and has a silky texture and fluffy rind, and while careful not to draw a comparison, Prevot said it’s most like a Camembert. And then there is the \u003cstrong>Ricotta\u003c/strong>, which is currently being used in vegan lasagnes and other items made in the Whole Foods prepared foods section, but can be sold by weight, and will be available in individual packages next year.\u003c/p>\n\u003cfigure id=\"attachment_90456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh1-1000.jpg\" alt=\"Where the almond milk is pasteurized at Kite Hill. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90456\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Where the almond milk is pasteurized at Kite Hill. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Prevot emphasized that most almond milks on the market use various thickeners and additives, and it was important to them that they have a product that is as unadulterated as possible: the ingredient list on all of Kite Hill’s cheeses is just almonds, water, cultures, enzymes and salt.\u003c/p>\n\u003cp>While Kite Hill has an exclusive deal with \u003ca href=\"http://www.wholefoodsmarket.com/values-matter\" target=\"_blank\">Whole Foods\u003c/a>, and is sold nationally there, its ricotta is used in its prepared foods department in vegan entrees and can be dished out into to-go containers for home use; it will soon join the lineup and be sold in tubs.\u003c/p>\n\u003cp>While most of the team members – except for Ronnen – aren’t vegan, both Prevot and Casino said they eat much less meat and dairy than they used to.\u003c/p>\n\u003cfigure id=\"attachment_90458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh3-1000.jpg\" alt=\"A Kite Hill employee hand-wraps each wheel of Soft Ripened. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Kite Hill employee hand-wraps each wheel of Soft Ripened. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Prevot said he wasn’t drawn to the company by the goal of putting a vegan product on the market, per se, but by the challenge of figuring out how to make a dairy-free product using age-old methods for cheese-making.\u003c/p>\n\u003cp>“The challenge was to put a cheese on the market, not a substitute or an alternative,” he said. “To make it by applying traditional techniques to a non-dairy milk was very interesting to figure out.”\u003c/p>\n\u003cfigure id=\"attachment_90457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh2-1000.jpg\" alt=\"Fresh cheese does not age more than a few days. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90457\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cheese does not age more than a few days. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Matthew Sade, CEO of Kite Hill, added that he preferred the term “plant-based” as “any time you put vegan in front of it, people presume it’s a subpar substitute for something you’d rather be eating, which isn’t the case here.”\u003c/p>\n\u003cp>Meanwhile, while Casino is the day-to-day developer, and cooked a fabulous lunch for me using Kite Hill Ricotta in stuffed shells with tomato sauce, and an amaretto cheesecake which completely would have fooled me had I forgotten where I was, Ronnen uses his Los Angeles restaurant as a development lab; Kite Hill cheeses appear regularly in dishes in his restaurant, where he can solicit feedback from diners that same night.\u003c/p>\n\u003cfigure id=\"attachment_90450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh5-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh5-1000.jpg\" alt=\"Kite Hill’s Monte Casino cooked up these shells with its ricotta, which could have fooled this reporter. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kite Hill’s Monte Casino cooked up these shells with its ricotta, which could have fooled this reporter. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, exactly what enzymes they use to make their cheese is top secret – as is the secret behind Miyoko’s Kitchen’s cheeses, which unlike Kite Hill’s, are made from cashew milk.\u003c/p>\n\u003cp>Organic and fair trade cashews are grown by a collective of farmers in Vietnam, and are processed into nine varieties of cheese in a facility in Fairfax. Soon customers will be allowed to buy the products on site, as well as attend events in its demo kitchen and event space.\u003c/p>\n\u003cp>The Miyoko behind Miyoko’s Kitchen is Miyoko Shinner, whose 2012 \u003ca href=\"http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830\" target=\"_blank\">Artisan Vegan Cheese\u003c/a> cookbook is a must-have for many vegans. A former vegan caterer, she also was the chef/owner of the now defunct Now and Zen in San Francisco. A vegan for many years, Shinner said the company grew out of her own desire to relax on Friday nights with a glass of wine and a cheese plate.\u003c/p>\n\u003cp>“I have really good palate memory,” she said. “I was a true cheese aficionado, and was addicted to fine cheeses, it was very hard for me to give up. I missed cheese so much, that I decided it’s now or never, I might as well develop these, which I’ve come up with, after many years of experimentation.”\u003c/p>\n\u003cp>Shinner already knew her cheeses would pass for the real thing; at catering gigs she sometimes put her own cheeses among those on a cheese plate, and even non-vegans couldn’t tell the difference.\u003c/p>\n\u003cfigure id=\"attachment_90451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m1-1000.jpg\" alt=\"Miyoko Shinner stands in her aging room. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Miyoko Shinner stands in her aging room. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Her cheeses include several flavors of creamy cheeses like truffle and sun-dried tomato, and her hard cheeses include a rustic alpine style, a goat-like one covered with Herbes De Provence, and one wrapped in a wine-cured fig leaf.\u003c/p>\n\u003cp>Shinner felt it was important to offer a variety of cheeses and didn’t feel comfortable launching her company until she had accomplished that goal. “We’re the only one with this range of flavors and styles, which was one of my goals,” she said. “I didn’t want to start out with three kinds of cheese, I wanted a cheese platter for a party, I wanted to be the one-stock source for fine vegan cheeses.”\u003c/p>\n\u003cfigure id=\"attachment_90452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m2-1000.jpg\" alt=\"Wheels of Country Style Herbes de Provence are aging. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheels of Country Style Herbes de Provence are aging. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Shinner has some high-profile investors backing her, including \u003ca href=\"https://twitter.com/ev\" target=\"_blank\">Evan Williams\u003c/a>, cofounder of \u003ca href=\"https://twitter.com/\" target=\"_blank\">Twitter\u003c/a> and CEO of \u003ca href=\"https://medium.com/@ev/\" target=\"_blank\">Medium\u003c/a>; Billy Bramblett, co-founder of \u003ca href=\"http://www.wildwoodfoods.com/products/meat-alternatives/tofu\" target=\"_blank\">Wildwood Tofu\u003c/a> and Co-CEO of \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.tofurky.com/\" target=\"_blank\">Tofurky\u003c/a> founder Seth Tibbot.\u003c/p>\n\u003cp>“We’re a mission-based company,” said Shinner. “I’m an ardent vegan, and have been for almost 30 years. We’re doing this because we believe in the mission, to save animals and create a lower environmental footprint, to save the planet and people’s health. Our products are not just for vegans, as there are so many lactose-intolerant people or those watching their cholesterol.”\u003c/p>\n\u003cp>Shinner says all of her cheeses can be used in cooking, for example, she recommends using several in risotto. Recipes can be found in the \u003ca href=\"http://miyokoskitchen.com/blog/\" target=\"_blank\">blog\u003c/a> section of her website. \u003c/p>\n\u003cfigure id=\"attachment_90453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m3-1000.jpg\" alt=\"An employee of Miyoko’s Kitchen molds each wheel. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90453\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee of Miyoko’s Kitchen molds each wheel. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods in Northern California are now carrying four varieties of Miyoko’s Kitchen cheeses and since her website went live three months ago, she has been doing a brisk mail-order business (one must buy three units in one purchase). Locally, her cheeses are also for sale at \u003ca href=\"http://www.republicofvegan.com/\" target=\"_blank\">Republic of V\u003c/a> in Berkeley and at \u003ca href=\"http://www.genatural.com/\" target=\"_blank\">Good Earth Natural Foods\u003c/a> in Fairfax. She plans to be in more natural food stores and Whole Foods nationally by next year.\u003c/p>\n\u003cp>Shinner won’t reveal what cultures she’s using, but she does use chickpea miso in addition to the cashew milk, sometimes uses nutritional yeast and all her products are certified organic. \u003c/p>\n\u003cp>And while Shinner’s repertoire is more varied than Kite Hill’s, both companies have more cheeses in the works.\u003c/p>\n\u003cfigure id=\"attachment_90454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m41000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m41000.jpg\" alt=\"An employee makes the cashew slurry. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee makes the cashew slurry. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Shinner is working on a lower-end line of products to use in making grilled cheese sandwiches and Casino said hard cheeses are next up at Kite Hill. “While we work on one project, we always have another project in mind at all times,” he said.\u003c/p>\n\u003cp>And while Kite Hill is not available online yet, it will be in the future.\u003c/p>\n\u003cfigure id=\"attachment_90459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh4-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh4-1000.jpg\" alt=\"Kite Hill’s two soft fresh cheeses with its soft ripened. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kite Hill’s two soft fresh cheeses with its soft ripened. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\n\u003ch3>A guide to Kite Hill and Miyoko’s Kitchen’s plant-based cheeses\u003c/h3>\n\u003cp>I’ll admit I’m not vegan, and I love cheese. But I was so impressed by both company’s products, that I would happily cook with them for dairy-intolerant guests (and there is no other product I’ve tried that I would say that about). My interest in these products was as a cheese-lover, and was pleasantly surprised to find two companies making products that I would be more than happy to eat, and perhaps most importantly, wouldn’t feel like I was sacrificing my own enjoyment just to please my guests.\u003c/p>\n\u003cp>All of Kite Hill’s cheeses are sold nationally at Whole Foods, and sometime next year they will be available for purchase from the \u003ca href=\"http://kite-hill.com/\" target=\"_blank\">Kite Hill\u003c/a> website.\u003c/p>\n\u003cul>\n\u003cp>\u003cstrong>Kite Hill’s cheeses:\u003c/strong>\u003c/p>\n\u003cli>\u003cstrong>Soft Fresh Original:\u003c/strong> like a farmer cheese, it’s good on crackers or sliced in salad.\u003c/li>\n\u003cli>\u003cstrong>Soft Fresh Truffle Dill & Chive:\u003c/strong> also good on crackers, but with more flavor than Soft Fresh Original.\u003c/li>\n\u003cli>\u003cstrong>Soft Ripened:\u003c/strong> Aged for 15 days, this one is bit like Camembert, with a fluffy rind. Pairs well with grapes.\u003c/li>\n\u003cli>\u003cstrong>Ricotta:\u003c/strong> I tasted this prepared two different ways by Kite Hill’s chef, and his cheesecake could have fooled me. The flavor and mouth feel was as good as a regular cheesecake, and I would probably use this again since many people who love dairy maybe don’t want that much of it.\u003c/li>\n\u003cli>\u003cstrong>Cream Cheese:\u003c/strong> while not on the market yet, another excellent product. This was exceptionally close to the real thing.\u003c/li>\n\u003c/ul>\n\u003cp>Miyoko’s Kitchen products are available at local \u003ca href=\"http://www.wholefoodsmarket.com/stores/list\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.republicofvegan.com/\" target=\"_blank\">The Republic of V\u003c/a> in Berkeley and \u003ca href=\"http://www.genatural.com/\" target=\"_blank\">Good Earth\u003c/a> in Fairfax, and soon, at Miyoko’s \u003ca href=\"http://miyokoskitchen.com/contact/\" target=\"_blank\">location\u003c/a>. For now, though, \u003ca href=\"http://shop.miyokoskitchen.com/\" target=\"_blank\">buy them online\u003c/a>. \u003c/p>\n\u003cul>\n\u003cstrong>Miyoko’s Kitchen cheeses:\u003c/strong>\n\u003cli>\u003cstrong>Classic Double Cream Chive:\u003c/strong> This one is the only one of Miyoko’s that has any similarity to what Kite Hill is doing. A soft, spreadable cheese flavored with chives.\u003c/li>\n\u003cli>\u003cstrong>Double Cream Sundried Tomato Garlic:\u003c/strong> Miyoko recommends this one for a pasta sauce, while this cheese would be my preference for a bagel topping.\u003c/li>\n\u003cli>\u003cstrong>High Sierra Rustic Alpine:\u003c/strong> Miyoko describes this one as “slightly nutty with sweet overtones and a lot of umami finish.” It gets harder as it ages.\u003c/li>\n\u003cli>\u003cstrong>Fresh Loire Valley in a Fig Leaf:\u003c/strong> the most similar to a soft, fresh goat cheese.\u003c/li>\n\u003cli>\u003cstrong>French Style Winter Truffle:\u003c/strong> This was my favorite of Miyoko’s. While she recommends this one tossed in risotto, it’s equally delicious as is, on a cracker. It also has a real funk to it, due to the truffles, I used it in a veggie casserole with mushrooms.\u003c/li>\n\u003cli>\u003cstrong>Aged English Sharp Farmhouse:\u003c/strong> Miyoko recommends using this one with your favorite non-dairy milk for mac and cheese.\u003c/li>\n\u003cli>\u003cstrong>Aged English Smoked Farmhouse:\u003c/strong> Similar to Aged English Sharp Farmhouse, except with a delicious smoky flavor.\u003c/li>\n\u003cli>\u003cstrong>Country Style Herbes De Provence:\u003c/strong> This one is more like an aged goat cheese, covered with said herbs.\u003c/li>\n\u003c/ul>\n\u003cp>With so many to sample, I liked some of Miyoko’s cheeses better than others, and some were more likely to fool me than others. Eating a wedge makes it easier to discern that it’s not real cheese, so I can’t say that hers fooled me like Kite Hill’s Ricotta. However, I enjoyed eating all of her cheeses, would buy them to serve to guests, and would be happy to eat them again myself.\n\u003c/p>\u003c/blockquote>\n\u003ch3>RECIPES\u003c/h3>\n\u003cfigure id=\"attachment_90473\" class=\"wp-caption aligncenter\" style=\"max-width: 538px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Potato1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Potato1.jpg\" alt=\"Classic Double Cream Chive Mashed Potatoes. Photo courtesy of Miyoko's Kitchen\" width=\"538\" height=\"395\" class=\"size-full wp-image-90473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Double Cream Chive Mashed Potatoes. Photo courtesy of Miyoko's Kitchen\u003c/figcaption>\u003c/figure>\n\u003ch3>Classic Double Cream Chive Mashed Potatoes\u003c/h3>\n\u003cp>\u003cem>Recipe courtesy of Miyoko's Kitchen\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 8 to 10\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 lbs. potatoes, peeled or well-scrubbed, quartered\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003cli>Water to cover\u003c/li>\n\u003cli>1 cup plain, unsweetened non-dairy milk (soy, almond, coconut)\u003c/li>\n\u003cli>1 wheel (6 1/2 ounces) \u003ca href=\"http://miyokoskitchen.com/products-miyoko/\" target=\"_blank\">Miyoko’s Creamery Classic Double Cream Chive\u003c/a>\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPlace the potatoes in a pot and cover with water. Add salt, bring to a boil, and simmer until fork-tender, about 20 minutes. Drain. Return to the pot, and add the milk. Using a whisk, mash the potatoes well. Stir in the Classic Double Cream Chive until melted. Season to taste with salt and pepper.\u003c/p>\n\u003cp>This same simple recipe makes an excellent filler for twice baked potatoes. Simply bake six large fork-poked potatoes (an hour at 400°) and set aside to let cool. Cut each potato into a bowl shape, removing the top 1/3 of each potato, and scoop out the filling (don’t forget the extra potato in the “lid.”) Follow the directions above for mashed and using this mash, over-stuff each potato. Bake again at 400° for 20 minutes and top with your favorite toppings.\u003c/p>\n\u003chr>\n\u003ch3>Kite Hill Meyer Lemon Cheesecake\u003c/h3>\n\u003cp>\u003cem>Recipe courtesy of Kite Hill\u003c/em>\u003c/p>\n\u003cp>Use 10-inch spring form pan\u003c/p>\n\u003cul>\n\u003cstrong>Crust:\u003c/strong>\n\u003cli>5 oz. graham cracker crumbs\u003c/li>\n\u003cli>1 oz. organic sugar\u003c/li>\n\u003cli>3 oz. vegan butter (Earth Balance)\u003c/li>\n\u003c/ul>\n\u003cp>Melt butter, allow to cool. Add graham cracker crumbs and sugar in food processor, and pulse to mix. Add cooled butter to dry mix and stir with spoon.\u003c/p>\n\u003cp>\u003cstrong>To Shape Crust:\u003c/strong>\u003cbr>\nSprinkle crumb mixture into the bottom of the pan and press evenly to 1/4 of an inch thick. Store pan in freezer for 10 minutes to chill. \u003c/p>\n\u003cul>\n\u003cstrong>Cheesecake Filling:\u003c/strong>\n\u003cli>20 oz. Kite Hill Ricotta\u003c/li>\n\u003cli>4 oz. organic sugar\u003c/li>\n\u003cli>1 tablespoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons fresh Meyer lemon juice\u003c/li>\n\u003cli>1 teaspoon Ener-G egg replacer hydrated in 1/8 cup of cold water\u003c/li>\n\u003c/ul>\n\u003cp>Blend first four ingredients in food processor until smooth and creamy consistency is achieved.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Black Creek Builders: Behind the Scenes of the East Bay Restaurant Boom",
"title": "Black Creek Builders: Behind the Scenes of the East Bay Restaurant Boom",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>How many times do we go to restaurants each month—or week—and fail to really comprehend the physical process of pulling together all the elements that a restaurant requires, from permitting to plumbing, to every hoop jumped in between? \u003c/p>\n\u003cp>I tend to notice aesthetically pleasing design, but don’t go much beyond my hedonistic pleasure in identifying its lineage. My encounter with Travis Wirt, owner of \u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">Black Creek Builders\u003c/a>, changed all that. Or rather, I should say, my encounter with many compelling Oakland restaurant spaces that Wirt has had his hand in made me aware of the process in a way I hadn’t considered before. \u003c/p>\n\u003cfigure id=\"attachment_90417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\" alt=\"Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I got wind of Black Creek Builders from Hollie Hardy, a poet-friend and long-time employee of the company. She had seen a piece I wrote for Bay Area Bites on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">burgers\u003c/a>, which included \u003ca href=\"http://www.handlebar984.com/\" target=\"_blank\">Handlebar\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>, both Black Creek projects. And she asked me if I had ever thought of covering the process of opening a restaurant from much earlier on than when it opens its doors to guests. I had not. And when I heard about the spaces that were forthcoming, I jumped at the opportunity to interview three owners of soon-to-be shiny new restaurants, along with Wirt, about what they do, and how.\u003c/p>\n\u003cp>Analiesa Gosnell, co-owner of \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof\u003c/a> butcher shop and restaurant with John Blevins, didn't know anything about meat until she started working for \u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a> about five years ago. But that brief experience made her want to learn the art of butchery. Her family had owned a cattle ranch in Siskiyou County back in the 1850s and, perhaps not coincidentally, the beef served at the new restaurant will be from nearby Jenner Ranch. Clove & Hoof will mark the first restaurant/butcher-direct sale of their grass-fed brand. As she and Blevins went through the process of opening Clove & Hoof on Oakland’s Broadway-40th St. corridor, they realized that their priority would be to listen to the desires of the neighborhood, so the kinds of sustainably raised meat they focus on will first be responsive to customer demand. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90408,90409,90410\"]\u003c/p>\n\u003cp>The Clove & Hoof concept is simple: half butcher shop in the whole-animal tradition and half casual lunch and takeout focus. Blevins is leading the charge in the kitchen, and his menu includes a burger with two four-ounce patties, loads of gooey cheese and chopped romaine, house-smoked meats, and Southern-style barbecue. They opened on November 20 and the plan is to open for dinner in a few months.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because neither partner had experience in building a restaurant from the ground up, they looked to Black Creek Builders to step in and help them through the often-arduous process. When I asked Gosnell what made the difference between a traditional construction company and one focused primarily on restaurants, she cited two things: the permitting process and the codes that apply specifically to restaurants that many builders are unfamiliar with. “Travis just has an easy vibe around all the stuff that stresses me out as a first-time restaurant owner,” says Gosnell, adding that Wirt has provided invaluable design consultation as well.\u003c/p>\n\u003cp>When I talked to Wirt about how he became the go-to restaurant guy in Oakland, he admitted it was somewhat by accident. He had been building custom homes in the hills when he decided to start his own business. Then, the recession hit. His first restaurant project was Actual Café in 2009, and it was truly from scratch. The space was “cold-shell,” meaning completely unfinished. Thus began his grand adventure over the last six years, figuring out how to work with uncooperative structures, understanding the nuances of complicated utility needs, and ensuring that spaces have the back-end infrastructure they need to be sustainable, and even grow.\u003c/p>\n\u003cp>By all accounts, he’s a great boss, too. He re-invests what he earns back into the business, and in his employees. He believes that a strong company must retain the expertise of those who carry out the work. So, he wants his employees to flourish and be happy, and he contributes to that goal by providing education, hiring locally, with a diverse team in mind. \u003c/p>\n\u003cp>Another project Wirt and his team are knee-deep in is \u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">CommonWealth MicroPub\u003c/a>, in the former Café Biere location on Adeline between 40th St. and Yerba Buena Ave. in Emeryville. I spoke with co-owner Ahna Adair about progress. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90411,90412,90413\"]\u003c/p>\n\u003cp>Wirt had helped with their façade-improvement project, which grants money to businesses owners who wish to improve and preserve the city’s historic architecture, at their Oakland space, CommonWealth Café and Public House. \u003c/p>\n\u003cp>When Adair and her husband Ross set about opening the micropub offshoot, which will be a British pub with many local twists, they thought they had a fairly simple turnkey situation. It turns out they did not, and Black Creek came in to do the heavy lifting. Adair says, “The Black Creek people have been good guides along the way, are very well-versed in all the regulations of opening a restaurant.” \u003c/p>\n\u003cp>The most recent space I visited, and the one furthest out from completion is \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>, with a planned opening in January of 2015 in the former Oasis club spot on 12th St. in Oakland, between Madison and Oak (hence, the name). Brothers Daniel and Ben Cukierman, who cut their teeth in the business in 1997, running a bar at The Shattuck Hotel where their father was a partner (and then as owners of the Shattuck Down Low nightclub), have a “bar ‘n’ yard” planned for the space, with a rooftop garden, 40 beers on tap, and a food-truck program. The rooftop garden alone is destination-worthy, a giant space that will include a living wall of plants.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90414,90416,90415\"]\u003c/p>\n\u003cp>The Cukiermans first connected with Wirt when he came in to the bar they managed, and when they called for bids for their current project, they chose Black Creek because Wirt “asked all the right questions,” says Daniel, adding that “the Black Creek folks know a lot about the function and flow of restaurants, which is important in designing a space from scratch.”\u003c/p>\n\u003cp>What I gathered from talking with these three restaurant owners about their projects, which share several common denominators, but also each have angles unique to their own spaces, people, and desired outcomes, is that Black Creek Builders is fast making a well-deserved name for itself in the business of constructing restaurants. And Wirt and crew couldn't have chosen a better part of the country to focus on, given the East Bay's burgeoning prominence in the national food scene. \u003c/p>\n\u003cp>\u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">\u003cstrong>Black Creek Builders\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/n9jy1W\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1033 Yerba Buena Ave., Ste. 240\u003cbr>\nEmeryville, CA 94608\u003cbr>\n(800) 737-7113\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlackCreekBuilders\" target=\"_blank\">Black Creek Builders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BlackCreekBldrs\" target=\"_blank\">@BlackCreekBldrs\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/FYcboM\" target=\"_blank\">map\u003c/a>]\u003cbr>\n4001 Broadway\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 547-1446\u003cbr>\nHours: Wednesday-Sunday, 11am-5pm (restaurant); 11am-7pm (butcher shop)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/Clove_and_Hoof\" target=\"_blank\">Clove_and_Hoof\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">\u003cstrong>CommonWealth MicroPub\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/ndiCvs\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3986 Adeline St.\u003cbr>\nOakland, CA 94608\u003cbr>\n(opening soon)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">\u003cstrong>Mad Oak\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/lgud3D\" target=\"_blank\">map\u003c/a>]\u003cbr>\n135 12th St.\u003cbr>\nOakland, CA 94607\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>\u003cbr>\n(opening in January 2015)\u003c/p>\n\n",
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"excerpt": "Long before the hosts, managers, bartenders and servers, who are the masterminds behind our favorite watering holes and dining spots? The builders, of course!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How many times do we go to restaurants each month—or week—and fail to really comprehend the physical process of pulling together all the elements that a restaurant requires, from permitting to plumbing, to every hoop jumped in between? \u003c/p>\n\u003cp>I tend to notice aesthetically pleasing design, but don’t go much beyond my hedonistic pleasure in identifying its lineage. My encounter with Travis Wirt, owner of \u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">Black Creek Builders\u003c/a>, changed all that. Or rather, I should say, my encounter with many compelling Oakland restaurant spaces that Wirt has had his hand in made me aware of the process in a way I hadn’t considered before. \u003c/p>\n\u003cfigure id=\"attachment_90417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\" alt=\"Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I got wind of Black Creek Builders from Hollie Hardy, a poet-friend and long-time employee of the company. She had seen a piece I wrote for Bay Area Bites on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">burgers\u003c/a>, which included \u003ca href=\"http://www.handlebar984.com/\" target=\"_blank\">Handlebar\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>, both Black Creek projects. And she asked me if I had ever thought of covering the process of opening a restaurant from much earlier on than when it opens its doors to guests. I had not. And when I heard about the spaces that were forthcoming, I jumped at the opportunity to interview three owners of soon-to-be shiny new restaurants, along with Wirt, about what they do, and how.\u003c/p>\n\u003cp>Analiesa Gosnell, co-owner of \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof\u003c/a> butcher shop and restaurant with John Blevins, didn't know anything about meat until she started working for \u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a> about five years ago. But that brief experience made her want to learn the art of butchery. Her family had owned a cattle ranch in Siskiyou County back in the 1850s and, perhaps not coincidentally, the beef served at the new restaurant will be from nearby Jenner Ranch. Clove & Hoof will mark the first restaurant/butcher-direct sale of their grass-fed brand. As she and Blevins went through the process of opening Clove & Hoof on Oakland’s Broadway-40th St. corridor, they realized that their priority would be to listen to the desires of the neighborhood, so the kinds of sustainably raised meat they focus on will first be responsive to customer demand. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Clove & Hoof concept is simple: half butcher shop in the whole-animal tradition and half casual lunch and takeout focus. Blevins is leading the charge in the kitchen, and his menu includes a burger with two four-ounce patties, loads of gooey cheese and chopped romaine, house-smoked meats, and Southern-style barbecue. They opened on November 20 and the plan is to open for dinner in a few months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because neither partner had experience in building a restaurant from the ground up, they looked to Black Creek Builders to step in and help them through the often-arduous process. When I asked Gosnell what made the difference between a traditional construction company and one focused primarily on restaurants, she cited two things: the permitting process and the codes that apply specifically to restaurants that many builders are unfamiliar with. “Travis just has an easy vibe around all the stuff that stresses me out as a first-time restaurant owner,” says Gosnell, adding that Wirt has provided invaluable design consultation as well.\u003c/p>\n\u003cp>When I talked to Wirt about how he became the go-to restaurant guy in Oakland, he admitted it was somewhat by accident. He had been building custom homes in the hills when he decided to start his own business. Then, the recession hit. His first restaurant project was Actual Café in 2009, and it was truly from scratch. The space was “cold-shell,” meaning completely unfinished. Thus began his grand adventure over the last six years, figuring out how to work with uncooperative structures, understanding the nuances of complicated utility needs, and ensuring that spaces have the back-end infrastructure they need to be sustainable, and even grow.\u003c/p>\n\u003cp>By all accounts, he’s a great boss, too. He re-invests what he earns back into the business, and in his employees. He believes that a strong company must retain the expertise of those who carry out the work. So, he wants his employees to flourish and be happy, and he contributes to that goal by providing education, hiring locally, with a diverse team in mind. \u003c/p>\n\u003cp>Another project Wirt and his team are knee-deep in is \u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">CommonWealth MicroPub\u003c/a>, in the former Café Biere location on Adeline between 40th St. and Yerba Buena Ave. in Emeryville. I spoke with co-owner Ahna Adair about progress. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wirt had helped with their façade-improvement project, which grants money to businesses owners who wish to improve and preserve the city’s historic architecture, at their Oakland space, CommonWealth Café and Public House. \u003c/p>\n\u003cp>When Adair and her husband Ross set about opening the micropub offshoot, which will be a British pub with many local twists, they thought they had a fairly simple turnkey situation. It turns out they did not, and Black Creek came in to do the heavy lifting. Adair says, “The Black Creek people have been good guides along the way, are very well-versed in all the regulations of opening a restaurant.” \u003c/p>\n\u003cp>The most recent space I visited, and the one furthest out from completion is \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>, with a planned opening in January of 2015 in the former Oasis club spot on 12th St. in Oakland, between Madison and Oak (hence, the name). Brothers Daniel and Ben Cukierman, who cut their teeth in the business in 1997, running a bar at The Shattuck Hotel where their father was a partner (and then as owners of the Shattuck Down Low nightclub), have a “bar ‘n’ yard” planned for the space, with a rooftop garden, 40 beers on tap, and a food-truck program. The rooftop garden alone is destination-worthy, a giant space that will include a living wall of plants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Cukiermans first connected with Wirt when he came in to the bar they managed, and when they called for bids for their current project, they chose Black Creek because Wirt “asked all the right questions,” says Daniel, adding that “the Black Creek folks know a lot about the function and flow of restaurants, which is important in designing a space from scratch.”\u003c/p>\n\u003cp>What I gathered from talking with these three restaurant owners about their projects, which share several common denominators, but also each have angles unique to their own spaces, people, and desired outcomes, is that Black Creek Builders is fast making a well-deserved name for itself in the business of constructing restaurants. And Wirt and crew couldn't have chosen a better part of the country to focus on, given the East Bay's burgeoning prominence in the national food scene. \u003c/p>\n\u003cp>\u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">\u003cstrong>Black Creek Builders\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/n9jy1W\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1033 Yerba Buena Ave., Ste. 240\u003cbr>\nEmeryville, CA 94608\u003cbr>\n(800) 737-7113\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlackCreekBuilders\" target=\"_blank\">Black Creek Builders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BlackCreekBldrs\" target=\"_blank\">@BlackCreekBldrs\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/FYcboM\" target=\"_blank\">map\u003c/a>]\u003cbr>\n4001 Broadway\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 547-1446\u003cbr>\nHours: Wednesday-Sunday, 11am-5pm (restaurant); 11am-7pm (butcher shop)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/Clove_and_Hoof\" target=\"_blank\">Clove_and_Hoof\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">\u003cstrong>CommonWealth MicroPub\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/ndiCvs\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3986 Adeline St.\u003cbr>\nOakland, CA 94608\u003cbr>\n(opening soon)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">\u003cstrong>Mad Oak\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/lgud3D\" target=\"_blank\">map\u003c/a>]\u003cbr>\n135 12th St.\u003cbr>\nOakland, CA 94607\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>\u003cbr>\n(opening in January 2015)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Matcha: Silky and Smooth, It's Not Just for Tea Ceremonies Anymore",
"title": "Matcha: Silky and Smooth, It's Not Just for Tea Ceremonies Anymore",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A silky-smooth, stimulating powder is suddenly getting (and giving) tons of buzz in the Bay Area.\u003c/p>\n\u003cp>It's about time, given that this stuff has existed for over 400 years.\u003c/p>\n\u003cfigure id=\"attachment_89968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\" alt=\"Dry matcha powder. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"662\" class=\"size-full wp-image-89968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry matcha powder. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha -- the shade-grown, stone-pulverized, high-antioxidant, air-dried Japanese-tea-ceremony tea that tastes bitter, sweet, creamy and astringent within one sip and whose dazzling hue is the love child of emeralds, shamrocks and jade -- is now officially a Next Big Thing. A growing tribe of devotees discuss it with the same intensity and insider lingo (think \"mouthfeel,\" \"body,\" \"finish\" and \"notes\") typically applied to wine, third-wave coffee and artisanal cheese.\u003c/p>\n\u003cp>It's a trendy cooking ingredient at restaurants such as Berkeley's \u003ca href=\"http://www.joshu-ya.com/\" target=\"_blank\">Joshu-Ya Brasserie\u003c/a>, where award-winning owner/author/executive chef Jason Kwon sees matcha as \"belonging to the same family as chocolate and vanilla, in that it's that rich and that versatile.\u003c/p>\n\u003cfigure id=\"attachment_89969\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000-955x1024.jpg\" alt=\"Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"955\" height=\"1024\" class=\"size-large wp-image-89969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its flavor doesn't occupy just one or two dimensions but many,\" says Kwon, who sprinkles savory dishes with house-made matcha salt and creates globally inspired desserts such as yuzu panna cotta with strawberries and matcha foam, and beignets served with matcha ice cream and matcha crème Anglaise. Streaking across the plate alongside the beignets is a vivid trail of matcha powder in which to dip forkfuls for a kaleidoscopic flavor epiphany.\u003c/p>\n\u003cfigure id=\"attachment_89970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\" alt=\"Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"1000\" height=\"589\" class=\"size-full wp-image-89970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can use matcha as the main star or to complement a dish,\" Kwon says. \"However you use it, matcha's kind of like butter in that you pretty much can't go wrong.\"\u003c/p>\n\u003cfigure id=\"attachment_89971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\" alt=\"Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"763\" class=\"size-full wp-image-89971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Manufacturers are churning out mass-produced matcha-flavored drinks and snacks. Peet's, Starbucks and other cafés have leaped into the game with matcha lattes and matcha freddos that would surely horrify Sen No Rikyu, the Zen-trained 16th-century tea master who created the Japanese tea ceremony, aka chado (the way of tea) or chanoyu (hot water for tea). \u003c/p>\n\u003cfigure id=\"attachment_89972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\" alt=\"Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-89972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>This choreographed-down-to-the-last-glance ritual emphasizes respect, harmony, purity, tranquility -- and features matcha sieved into a tea-bowl (cha-wan), then whipped briskly (back and forth, not circularly) with a whisk (chasen) in water (hot, but not boiling) to yield a uniformly tiny-bubbled (because big and uneven bubbles are considered gross, thus must be popped by the master before serving) froth. \u003c/p>\n\u003cfigure id=\"attachment_89973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\" alt=\"Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>While lower-grade matchas -- known as culinary-grade and agricultural-grade -- are now popping up everywhere in sugary-sweet treats, the only tea considered worthy of sipping unadorned in the pure, plain-water chado-style is ceremonial-grade matcha, the finest of the three grades.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that's what chef/author/teamonger Eric Gower, owner of San Anselmo-based \u003ca href=\"http://www.breakawaymatcha.com/\" target=\"_blank\">Breakaway Matcha\u003c/a>, sells for about $108 per ounce. \u003c/p>\n\u003cp>After earning a UC Berkeley BA \"in that rip-roaringly useful subject, Japanese literature,\" Gower spent sixteen years living in Japan, where \"I wasn't into the tea ceremony, per se. But I loved the tea.\"\u003c/p>\n\u003cp>After moving back to the States, Gower \"couldn't find any good matcha -- only unpalatable, horrible matcha\" -- even in Japantown, \"a major offender\" whose shopkeepers \"obviously think there's no customer base for authentic, expensive matcha, so they stock tons of crap priced at $6.99 a can that's destined to sit unloved, dusty and unrefrigerated on the shelves forever.\"\u003c/p>\n\u003cp>This spurred him to source and sell the good stuff himself. \u003c/p>\n\u003cp>Ninth-century Buddhist monks first brought matcha from China to Japan, where it was sipped almost exclusively in monasteries and noble households until Sen no Rikyu expanded its popularity among samurai and ordinary citizens. \u003c/p>\n\u003cfigure id=\"attachment_89974\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\" alt=\"Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"848\" class=\"size-full wp-image-89974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha production is exacting. When new leaves sprout in spring, tea gardens are draped to block out 97 percent of sunlight. Slow, shaded growth spikes the production of chlorophyll and amino acids --particularly L-theanine, which Gower calls \"a remarkable molecule\" that delivers \"a strangely calm, prolonged energy boost rather than the quick jittery effect\" of most caffeinated drinks.\u003c/p>\n\u003cp>Tender leaves are hand-picked, washed, dried, then ground under two-foot-wide granite wheels that yield about one ounce of powder per hour. Top matcha producers grind batches only to order, never in advance.\u003c/p>\n\u003cfigure id=\"attachment_89975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\" alt=\"Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"707\" class=\"size-full wp-image-89975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Ceremonial-grade matcha is made only from the youngest, softest leaves from twig-tips. Lower-grade matchas include lower leaves and stems. How to tell them apart without drinking them? Texture. Color. Fragrance:\u003c/p>\n\u003cp>\"Matcha should not smell like hay in any way.\"\u003c/p>\n\u003cfigure id=\"attachment_89976\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000-616x1024.jpg\" alt=\"Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"500\" class=\"size-large wp-image-89976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Sipped in plain hot water, as it is not meant to be, agricultural-grade matcha \"tastes nasty, rank, like a froggy pond,\" Gower winces. \"But add enough fat, sugar and mouth-numbing ice and it becomes somewhat palatable in 500-calorie desserts.\"\u003c/p>\n\u003cp>At the Mission District's \u003ca href=\"http://yuzukisf.com/\" target=\"_blank\">Yuzuki\u003c/a> restaurant, matcha ice cream made according to owner Yuko Hayashi's personal recipe is served plain or with mochi, red beans and agar squares.\u003c/p>\n\u003cp>\"It's popular in Japan,\" Hayashi says, \"so it's natural to serve it here. I know exactly why people like it: because they've heard about matcha's health benefits and because matcha has umami. That special matcha flavor that's so hard to describe: It's something round and balanced, something outside 'sweetness' and 'sourness' that makes you feel good. That's umami.\"\u003c/p>\n\u003cp>Yuzuki's staff uses lower-grade matcha to make the ice cream. Cooking or baking with higher-grade matcha would be a waste of both matcha and money, because intense heat destroys the amino acids that make top-grade matcha so rich and brilliant. \u003c/p>\n\u003cfigure id=\"attachment_89977\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000-884x1024.jpg\" alt=\" Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"884\" height=\"1024\" class=\"size-large wp-image-89977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You wouldn't cook with ceremonial-grade matcha any more than you'd pour Romanée-Conti into a pasta sauce,\" Gower says. \"Ceremonial-grade matcha is really fragile stuff. There's no surer way to destroy it than to pour boiling water over it. It doesn't like high heat. It doesn't like light. It doesn't like air. It doesn't like much.\"\u003c/p>\n\u003cp>This lofty, finicky, ethereal otherness is exactly what fuels today's matcha neo-geekdom.\u003c/p>\n\u003cp>Gower loves serving matcha to sommeliers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It appeals to them because it's so complicated and, like good wine, it's the product of all these micro-applications -- protected from frost by some guy walking around the tea field with hand-held equipment and a spoon. I've never met a sommelier who didn't like matcha. I can see them thinking: Here's a new beverage to get obsessed about.\"\u003c/p>\n\n",
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"excerpt": "A Japanese tea-ceremony staple for centuries, antioxiant- and umami-rich matcha is spurring a new wave of geekdom.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A silky-smooth, stimulating powder is suddenly getting (and giving) tons of buzz in the Bay Area.\u003c/p>\n\u003cp>It's about time, given that this stuff has existed for over 400 years.\u003c/p>\n\u003cfigure id=\"attachment_89968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\" alt=\"Dry matcha powder. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"662\" class=\"size-full wp-image-89968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry matcha powder. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha -- the shade-grown, stone-pulverized, high-antioxidant, air-dried Japanese-tea-ceremony tea that tastes bitter, sweet, creamy and astringent within one sip and whose dazzling hue is the love child of emeralds, shamrocks and jade -- is now officially a Next Big Thing. A growing tribe of devotees discuss it with the same intensity and insider lingo (think \"mouthfeel,\" \"body,\" \"finish\" and \"notes\") typically applied to wine, third-wave coffee and artisanal cheese.\u003c/p>\n\u003cp>It's a trendy cooking ingredient at restaurants such as Berkeley's \u003ca href=\"http://www.joshu-ya.com/\" target=\"_blank\">Joshu-Ya Brasserie\u003c/a>, where award-winning owner/author/executive chef Jason Kwon sees matcha as \"belonging to the same family as chocolate and vanilla, in that it's that rich and that versatile.\u003c/p>\n\u003cfigure id=\"attachment_89969\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000-955x1024.jpg\" alt=\"Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"955\" height=\"1024\" class=\"size-large wp-image-89969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its flavor doesn't occupy just one or two dimensions but many,\" says Kwon, who sprinkles savory dishes with house-made matcha salt and creates globally inspired desserts such as yuzu panna cotta with strawberries and matcha foam, and beignets served with matcha ice cream and matcha crème Anglaise. Streaking across the plate alongside the beignets is a vivid trail of matcha powder in which to dip forkfuls for a kaleidoscopic flavor epiphany.\u003c/p>\n\u003cfigure id=\"attachment_89970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\" alt=\"Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"1000\" height=\"589\" class=\"size-full wp-image-89970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can use matcha as the main star or to complement a dish,\" Kwon says. \"However you use it, matcha's kind of like butter in that you pretty much can't go wrong.\"\u003c/p>\n\u003cfigure id=\"attachment_89971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\" alt=\"Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"763\" class=\"size-full wp-image-89971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Manufacturers are churning out mass-produced matcha-flavored drinks and snacks. Peet's, Starbucks and other cafés have leaped into the game with matcha lattes and matcha freddos that would surely horrify Sen No Rikyu, the Zen-trained 16th-century tea master who created the Japanese tea ceremony, aka chado (the way of tea) or chanoyu (hot water for tea). \u003c/p>\n\u003cfigure id=\"attachment_89972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\" alt=\"Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-89972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>This choreographed-down-to-the-last-glance ritual emphasizes respect, harmony, purity, tranquility -- and features matcha sieved into a tea-bowl (cha-wan), then whipped briskly (back and forth, not circularly) with a whisk (chasen) in water (hot, but not boiling) to yield a uniformly tiny-bubbled (because big and uneven bubbles are considered gross, thus must be popped by the master before serving) froth. \u003c/p>\n\u003cfigure id=\"attachment_89973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\" alt=\"Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>While lower-grade matchas -- known as culinary-grade and agricultural-grade -- are now popping up everywhere in sugary-sweet treats, the only tea considered worthy of sipping unadorned in the pure, plain-water chado-style is ceremonial-grade matcha, the finest of the three grades.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that's what chef/author/teamonger Eric Gower, owner of San Anselmo-based \u003ca href=\"http://www.breakawaymatcha.com/\" target=\"_blank\">Breakaway Matcha\u003c/a>, sells for about $108 per ounce. \u003c/p>\n\u003cp>After earning a UC Berkeley BA \"in that rip-roaringly useful subject, Japanese literature,\" Gower spent sixteen years living in Japan, where \"I wasn't into the tea ceremony, per se. But I loved the tea.\"\u003c/p>\n\u003cp>After moving back to the States, Gower \"couldn't find any good matcha -- only unpalatable, horrible matcha\" -- even in Japantown, \"a major offender\" whose shopkeepers \"obviously think there's no customer base for authentic, expensive matcha, so they stock tons of crap priced at $6.99 a can that's destined to sit unloved, dusty and unrefrigerated on the shelves forever.\"\u003c/p>\n\u003cp>This spurred him to source and sell the good stuff himself. \u003c/p>\n\u003cp>Ninth-century Buddhist monks first brought matcha from China to Japan, where it was sipped almost exclusively in monasteries and noble households until Sen no Rikyu expanded its popularity among samurai and ordinary citizens. \u003c/p>\n\u003cfigure id=\"attachment_89974\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\" alt=\"Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"848\" class=\"size-full wp-image-89974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha production is exacting. When new leaves sprout in spring, tea gardens are draped to block out 97 percent of sunlight. Slow, shaded growth spikes the production of chlorophyll and amino acids --particularly L-theanine, which Gower calls \"a remarkable molecule\" that delivers \"a strangely calm, prolonged energy boost rather than the quick jittery effect\" of most caffeinated drinks.\u003c/p>\n\u003cp>Tender leaves are hand-picked, washed, dried, then ground under two-foot-wide granite wheels that yield about one ounce of powder per hour. Top matcha producers grind batches only to order, never in advance.\u003c/p>\n\u003cfigure id=\"attachment_89975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\" alt=\"Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"707\" class=\"size-full wp-image-89975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Ceremonial-grade matcha is made only from the youngest, softest leaves from twig-tips. Lower-grade matchas include lower leaves and stems. How to tell them apart without drinking them? Texture. Color. Fragrance:\u003c/p>\n\u003cp>\"Matcha should not smell like hay in any way.\"\u003c/p>\n\u003cfigure id=\"attachment_89976\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000-616x1024.jpg\" alt=\"Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"500\" class=\"size-large wp-image-89976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Sipped in plain hot water, as it is not meant to be, agricultural-grade matcha \"tastes nasty, rank, like a froggy pond,\" Gower winces. \"But add enough fat, sugar and mouth-numbing ice and it becomes somewhat palatable in 500-calorie desserts.\"\u003c/p>\n\u003cp>At the Mission District's \u003ca href=\"http://yuzukisf.com/\" target=\"_blank\">Yuzuki\u003c/a> restaurant, matcha ice cream made according to owner Yuko Hayashi's personal recipe is served plain or with mochi, red beans and agar squares.\u003c/p>\n\u003cp>\"It's popular in Japan,\" Hayashi says, \"so it's natural to serve it here. I know exactly why people like it: because they've heard about matcha's health benefits and because matcha has umami. That special matcha flavor that's so hard to describe: It's something round and balanced, something outside 'sweetness' and 'sourness' that makes you feel good. That's umami.\"\u003c/p>\n\u003cp>Yuzuki's staff uses lower-grade matcha to make the ice cream. Cooking or baking with higher-grade matcha would be a waste of both matcha and money, because intense heat destroys the amino acids that make top-grade matcha so rich and brilliant. \u003c/p>\n\u003cfigure id=\"attachment_89977\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000-884x1024.jpg\" alt=\" Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"884\" height=\"1024\" class=\"size-large wp-image-89977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You wouldn't cook with ceremonial-grade matcha any more than you'd pour Romanée-Conti into a pasta sauce,\" Gower says. \"Ceremonial-grade matcha is really fragile stuff. There's no surer way to destroy it than to pour boiling water over it. It doesn't like high heat. It doesn't like light. It doesn't like air. It doesn't like much.\"\u003c/p>\n\u003cp>This lofty, finicky, ethereal otherness is exactly what fuels today's matcha neo-geekdom.\u003c/p>\n\u003cp>Gower loves serving matcha to sommeliers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table",
"title": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90348\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\">\u003cimg class=\"size-full wp-image-90348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\" alt=\"Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\" width=\"1000\" height=\"224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. It adds only a couple of extra days to the planning time and absolutely no extra work.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4JXRTBxVUiWid9z3qMF8uwsT7wyGmDmx\"]\u003c/p>\n\u003cp>What is a little extra work is to take your butter up another notch by adding in chopped herbs and spices — even homemade pumpkin pie spice — for a festive addition to the Thanksgiving table. But this final step takes only a few minutes, and it is easy to add just about anything you’d like to the freshly churned butter.\u003c/p>\n\u003cp>Now I know I just said that you can use un-fancy cream to make homemade butter, but I still like to start with a good, robust cream. The only caveat to keep in mind when choosing the cream is that you want to pick a product that has been “pasteurized,” not “ultra-pasteurized.” Pasteurized dairy has only been heated up to 161 degrees, whereas ultra-pasteurized dairy gets blasted with 280 degrees of heat. Those extra degrees can make a huge difference when trying to culture the cream, so it’s worth it to look for the pasteurized label.\u003c/p>\n\u003cfigure id=\"attachment_90337\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\">\u003cimg class=\"size-full wp-image-90337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\" alt=\"All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine one quart of cream with about 1/3 cup of plain yogurt. Make sure you’re buying yogurt with live cultures (and nothing else) added. It’s these cultures that will give your butter its pleasant tang. Put the cream-yogurt mixture in a large glass canning jar and cover the top with a clean dish towel. Secure with a rubber band and place the jar in a warm-ish place for 1 to 2 days. Since the temperatures are (finally) dropping, you may need to let the cream sit for an extra 12 hours or so.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll know the cream is ready to churn once it has thickened and takes on a tangy flavor. Depending on the cream and the yogurt you’ve used, the cream may be as thick as sour cream, or it may be runnier, like European-style yogurt. Either way, you’re looking for a subtle cultured tang. At that point, cover the jar with a lid and transfer it to the fridge for a few hours to chill. You can leave it in the fridge overnight if you’d like.\u003c/p>\n\u003cp>Once the cream is cold, transfer it to the bowl of a stand mixer fitted with a whisk attachment. (It is possible to make butter with a whisk or a hand mixer, but it will be far more work and you will likely splatter buttermilk all over your counter.) Drape a kitchen towel over the mixer to cover the space above the mixer bowl. Turn the mixer on high and let it run.\u003c/p>\n\u003cp>The mixer will take the cream through soft peaks:\u003c/p>\n\u003cfigure id=\"attachment_90342\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90342\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to soft peaks. Photo: Kate Williams\" width=\"1000\" height=\"659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to soft peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>And stiff peaks:\u003c/p>\n\u003cfigure id=\"attachment_90344\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to stiff peaks. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to stiff peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before the butterfat separates from the buttermilk. You’ll know the cream has separated when you hear the buttermilk splatter against the bowl and the towel starts to get wet. Turn the mixer off and take a look at the contents of the bowl. You should clearly see yellow butter clumped on the whisk and white buttermilk in the bowl, like this:\u003c/p>\n\u003cfigure id=\"attachment_90341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\">\u003cimg class=\"size-full wp-image-90341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\" alt=\"Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If the cream isn’t fully separated, let it run (re-cover the mixer with the towel) for another 30 seconds or so. Next, strain out the butter by pouring the butter and buttermilk through a fine mesh strainer lined with a clean kitchen towel or triple layer of cheesecloth. Place the strainer over a bowl to collect the buttermilk. It is delicious, and you should keep it for baking or drinking straight up. Once most of the visible buttermilk has drained off, gather the edges of the kitchen towel together and squeeze the butter to drain off more buttermilk.\u003c/p>\n\u003cfigure id=\"attachment_90345\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\">\u003cimg class=\"size-full wp-image-90345\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\" alt=\"Let the butter drain through a clean dish towel first. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the butter drain through a clean dish towel first. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_90343\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\">\u003cimg class=\"size-full wp-image-90343\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\" alt=\"Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The butter may now look completely dry, but there’s still another step to take to remove hidden buttermilk: washing. Transfer the butter to a large bowl and cover it with about a half a cup of super cold ice water. Reach into the bowl and gently knead and fold the butter. You’ll see the water turn cloudy — that’s the buttermilk. Pour off the cloudy water and repeat the washing process until the water stays clear. Continue to knead the butter (without water) to expel any drops of water remaining.\u003c/p>\n\u003cfigure id=\"attachment_90346\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\">\u003cimg class=\"size-full wp-image-90346\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\" alt=\"Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now you’ve got butter! You can keep it totally plain, add a little salt, or go crazy with different flavorings. Flavored butter is also known as “compound” butter.\u003c/p>\n\u003cp>I’ve provided three variations on compound butter that will all make great additions to the Thanksgiving table. Each is scaled to be made with 4 tablespoons of butter, or 2 ounces if you’re using a scale to measure. You can make all three with this batch of butter, and still have some plain leftover for everyday use.\u003c/p>\n\u003cp>Chili-honey butter adds surprising heat to sautéed vegetables.\u003c/p>\n\u003cfigure id=\"attachment_90339\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\">\u003cimg class=\"size-full wp-image-90339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\" alt=\"Homemade cultured butter with honey and chiles. Photo: Kate Williams\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cultured butter with honey and chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Maple-spice butter will satisfy all of the pumpkin pie spice lovers at the table.\u003c/p>\n\u003cfigure id=\"attachment_90340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\">\u003cimg class=\"size-full wp-image-90340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\" alt=\"Maple-spice butter. Photo: Kate Williams\" width=\"1000\" height=\"672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-spice butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Savory garlic-herb butter is as fantastic smeared on a dinner roll as it is stuffed underneath turkey skin.\u003c/p>\n\u003cfigure id=\"attachment_90338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\">\u003cimg class=\"size-full wp-image-90338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\" alt=\"Garlic-herb butter. Photo: Kate Williams\" width=\"1000\" height=\"725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic-herb butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cultured Compound Butter\u003c/h3>\n\u003cp>\u003cem>Makes 10-12 ounces of butter and 2 cups of buttermilk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Each add-in is scaled for 2 ounces (4 tablespoon) of butter. If you would like to make more of any flavor, increase the amount of butter used appropriately.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 quart pasteurized heavy whipping cream (not ultra-pasteurized)\u003c/li>\n\u003cli>1/3 cup plain yogurt with active cultures\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt, optional (if not making compound butter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Add-ins\u003c/strong>\u003cbr>\n\u003cstrong>Chili-Honey\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>1/2 teaspoon crushed red pepper flakes\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple-Spice\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Garlic-Herb\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 teaspoon chopped fresh parsley\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the cream and yogurt in large glass jar and stir to combine. Cover the jar with a clean kitchen towel and place jar in a warm area until the cream has thickened and become tangy, 24 to 48 hours.\u003c/li>\n\u003cli>Once the cream has thickened, remove the kitchen towel, cover container with lid, and refrigerate overnight.\u003c/li>\n\u003cli>To make the butter: Pour the chilled cultured cream into the bowl of a stand mixer fitted with whisk attachment. Drape a kitchen towel over the mixer to prevent splatter. Whip the cream on high until it separates into buttermilk and clumps of small, yellow beads of butter. This will take anywhere from 2 to 5 minutes.\u003c/li>\n\u003cli>Strain the butter through a clean kitchen towel-lined strainer. Gather the edges of the towel and twist to squeeze out more buttermilk from the butter. Transfer the butter to a clean large bowl and reserve the buttermilk for another use.\u003c/li>\n\u003cli>Prepare about 4 cups of ice water in a large measuring cup. Pour about 1/2 cup of ice water over the butter. With the butter resting in the water, gently fold and knead butter to expel remaining buttermilk. Discard the milky liquid and repeat washing and kneading process until the water is clear. This should take 4 to 6 washes.\u003c/li>\n\u003cli>After the final wash, discard any remaining water and continue to knead and fold the butter to squeeze out any remaining liquid. Discard any liquid remaining in the bowl.\u003c/li>\n\u003cli>To flavor the butter, measure out 2 ounces (4 tablespoons of butter) into a medium bowl. Choose your desired add-ins, and add them to the bowl with the butter. Use a fork to thoroughly whisk add-ins into the butter. Place in a small airtight container and refrigerate.\u003c/li>\n\u003cli>If you’d like to make plain salted butter, add flaky sea salt to washed butter. Season with additional salt to taste. Place in a small airtight container or roll into a log shape and wrap in parchment paper. Refrigerate for up to 1 month.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90348\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\">\u003cimg class=\"size-full wp-image-90348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\" alt=\"Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\" width=\"1000\" height=\"224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. It adds only a couple of extra days to the planning time and absolutely no extra work.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What is a little extra work is to take your butter up another notch by adding in chopped herbs and spices — even homemade pumpkin pie spice — for a festive addition to the Thanksgiving table. But this final step takes only a few minutes, and it is easy to add just about anything you’d like to the freshly churned butter.\u003c/p>\n\u003cp>Now I know I just said that you can use un-fancy cream to make homemade butter, but I still like to start with a good, robust cream. The only caveat to keep in mind when choosing the cream is that you want to pick a product that has been “pasteurized,” not “ultra-pasteurized.” Pasteurized dairy has only been heated up to 161 degrees, whereas ultra-pasteurized dairy gets blasted with 280 degrees of heat. Those extra degrees can make a huge difference when trying to culture the cream, so it’s worth it to look for the pasteurized label.\u003c/p>\n\u003cfigure id=\"attachment_90337\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\">\u003cimg class=\"size-full wp-image-90337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\" alt=\"All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine one quart of cream with about 1/3 cup of plain yogurt. Make sure you’re buying yogurt with live cultures (and nothing else) added. It’s these cultures that will give your butter its pleasant tang. Put the cream-yogurt mixture in a large glass canning jar and cover the top with a clean dish towel. Secure with a rubber band and place the jar in a warm-ish place for 1 to 2 days. Since the temperatures are (finally) dropping, you may need to let the cream sit for an extra 12 hours or so.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll know the cream is ready to churn once it has thickened and takes on a tangy flavor. Depending on the cream and the yogurt you’ve used, the cream may be as thick as sour cream, or it may be runnier, like European-style yogurt. Either way, you’re looking for a subtle cultured tang. At that point, cover the jar with a lid and transfer it to the fridge for a few hours to chill. You can leave it in the fridge overnight if you’d like.\u003c/p>\n\u003cp>Once the cream is cold, transfer it to the bowl of a stand mixer fitted with a whisk attachment. (It is possible to make butter with a whisk or a hand mixer, but it will be far more work and you will likely splatter buttermilk all over your counter.) Drape a kitchen towel over the mixer to cover the space above the mixer bowl. Turn the mixer on high and let it run.\u003c/p>\n\u003cp>The mixer will take the cream through soft peaks:\u003c/p>\n\u003cfigure id=\"attachment_90342\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90342\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to soft peaks. Photo: Kate Williams\" width=\"1000\" height=\"659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to soft peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>And stiff peaks:\u003c/p>\n\u003cfigure id=\"attachment_90344\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to stiff peaks. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to stiff peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before the butterfat separates from the buttermilk. You’ll know the cream has separated when you hear the buttermilk splatter against the bowl and the towel starts to get wet. Turn the mixer off and take a look at the contents of the bowl. You should clearly see yellow butter clumped on the whisk and white buttermilk in the bowl, like this:\u003c/p>\n\u003cfigure id=\"attachment_90341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\">\u003cimg class=\"size-full wp-image-90341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\" alt=\"Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If the cream isn’t fully separated, let it run (re-cover the mixer with the towel) for another 30 seconds or so. Next, strain out the butter by pouring the butter and buttermilk through a fine mesh strainer lined with a clean kitchen towel or triple layer of cheesecloth. Place the strainer over a bowl to collect the buttermilk. It is delicious, and you should keep it for baking or drinking straight up. Once most of the visible buttermilk has drained off, gather the edges of the kitchen towel together and squeeze the butter to drain off more buttermilk.\u003c/p>\n\u003cfigure id=\"attachment_90345\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\">\u003cimg class=\"size-full wp-image-90345\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\" alt=\"Let the butter drain through a clean dish towel first. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the butter drain through a clean dish towel first. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_90343\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\">\u003cimg class=\"size-full wp-image-90343\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\" alt=\"Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The butter may now look completely dry, but there’s still another step to take to remove hidden buttermilk: washing. Transfer the butter to a large bowl and cover it with about a half a cup of super cold ice water. Reach into the bowl and gently knead and fold the butter. You’ll see the water turn cloudy — that’s the buttermilk. Pour off the cloudy water and repeat the washing process until the water stays clear. Continue to knead the butter (without water) to expel any drops of water remaining.\u003c/p>\n\u003cfigure id=\"attachment_90346\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\">\u003cimg class=\"size-full wp-image-90346\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\" alt=\"Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now you’ve got butter! You can keep it totally plain, add a little salt, or go crazy with different flavorings. Flavored butter is also known as “compound” butter.\u003c/p>\n\u003cp>I’ve provided three variations on compound butter that will all make great additions to the Thanksgiving table. Each is scaled to be made with 4 tablespoons of butter, or 2 ounces if you’re using a scale to measure. You can make all three with this batch of butter, and still have some plain leftover for everyday use.\u003c/p>\n\u003cp>Chili-honey butter adds surprising heat to sautéed vegetables.\u003c/p>\n\u003cfigure id=\"attachment_90339\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\">\u003cimg class=\"size-full wp-image-90339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\" alt=\"Homemade cultured butter with honey and chiles. Photo: Kate Williams\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cultured butter with honey and chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Maple-spice butter will satisfy all of the pumpkin pie spice lovers at the table.\u003c/p>\n\u003cfigure id=\"attachment_90340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\">\u003cimg class=\"size-full wp-image-90340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\" alt=\"Maple-spice butter. Photo: Kate Williams\" width=\"1000\" height=\"672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-spice butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Savory garlic-herb butter is as fantastic smeared on a dinner roll as it is stuffed underneath turkey skin.\u003c/p>\n\u003cfigure id=\"attachment_90338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\">\u003cimg class=\"size-full wp-image-90338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\" alt=\"Garlic-herb butter. Photo: Kate Williams\" width=\"1000\" height=\"725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic-herb butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cultured Compound Butter\u003c/h3>\n\u003cp>\u003cem>Makes 10-12 ounces of butter and 2 cups of buttermilk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Each add-in is scaled for 2 ounces (4 tablespoon) of butter. If you would like to make more of any flavor, increase the amount of butter used appropriately.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 quart pasteurized heavy whipping cream (not ultra-pasteurized)\u003c/li>\n\u003cli>1/3 cup plain yogurt with active cultures\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt, optional (if not making compound butter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Add-ins\u003c/strong>\u003cbr>\n\u003cstrong>Chili-Honey\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>1/2 teaspoon crushed red pepper flakes\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple-Spice\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Garlic-Herb\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 teaspoon chopped fresh parsley\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the cream and yogurt in large glass jar and stir to combine. Cover the jar with a clean kitchen towel and place jar in a warm area until the cream has thickened and become tangy, 24 to 48 hours.\u003c/li>\n\u003cli>Once the cream has thickened, remove the kitchen towel, cover container with lid, and refrigerate overnight.\u003c/li>\n\u003cli>To make the butter: Pour the chilled cultured cream into the bowl of a stand mixer fitted with whisk attachment. Drape a kitchen towel over the mixer to prevent splatter. Whip the cream on high until it separates into buttermilk and clumps of small, yellow beads of butter. This will take anywhere from 2 to 5 minutes.\u003c/li>\n\u003cli>Strain the butter through a clean kitchen towel-lined strainer. Gather the edges of the towel and twist to squeeze out more buttermilk from the butter. Transfer the butter to a clean large bowl and reserve the buttermilk for another use.\u003c/li>\n\u003cli>Prepare about 4 cups of ice water in a large measuring cup. Pour about 1/2 cup of ice water over the butter. With the butter resting in the water, gently fold and knead butter to expel remaining buttermilk. Discard the milky liquid and repeat washing and kneading process until the water is clear. This should take 4 to 6 washes.\u003c/li>\n\u003cli>After the final wash, discard any remaining water and continue to knead and fold the butter to squeeze out any remaining liquid. Discard any liquid remaining in the bowl.\u003c/li>\n\u003cli>To flavor the butter, measure out 2 ounces (4 tablespoons of butter) into a medium bowl. Choose your desired add-ins, and add them to the bowl with the butter. Use a fork to thoroughly whisk add-ins into the butter. Place in a small airtight container and refrigerate.\u003c/li>\n\u003cli>If you’d like to make plain salted butter, add flaky sea salt to washed butter. Season with additional salt to taste. Place in a small airtight container or roll into a log shape and wrap in parchment paper. Refrigerate for up to 1 month.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor",
"title": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\" alt=\"Homemade pumpkin caramels. Photo: Kate Williams\" width=\"1000\" height=\"623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pumpkin caramels. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. They may sound like a lot of work, but these miniature candies are not terribly difficult once you get the hang of boiling sugar. Plus their layers of rich pumpkin and sweet maple flavor means that a little treat goes a long way.\u003c/p>\n\u003cfigure id=\"attachment_89942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\">\u003cimg class=\"size-full wp-image-89942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\" alt=\"Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\" width=\"1000\" height=\"752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do before even stepping near the stove is to prepare your pan. Once your caramel mixture has reached the optimal temperature, you’ll want to dump it straight into the pan, so you need to be ready. Line an 8-inch square baking pan with two overlapping piece of parchment paper (or aluminum foil). Make sure the paper sticks up over the top of the pan; you’ll use the excess as handles for pulling out the set caramels. Lightly grease the parchment with softened butter for extra non-stick insurance.\u003c/p>\n\u003cfigure id=\"attachment_89943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\">\u003cimg class=\"size-full wp-image-89943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\" alt=\"A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the pumpkin mixture. Caramels get their soft texture from a substantial amount of cream and butter. In these caramels, I’ve cut back a bit on the cream and replaced it with canned pumpkin puree. (You can use puree made from fresh pumpkins, but you’ll need to cook it down to evaporate much of its water content.) Along with the cream, butter, and pumpkin, I add fall flavor with a homemade pumpkin spice mix: cinnamon, ginger, nutmeg, allspice, clove, and a hefty pinch of flaked sea salt. Combine all of these ingredients in a small saucepan and bring to a simmer to melt the butter. Stir gently to combine the cream and pumpkin. Once the butter is melted, remove the saucepan from the heat and cover it to keep the mixture warm.\u003c/p>\n\u003cfigure id=\"attachment_89941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\" alt=\"When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\" width=\"1000\" height=\"712\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s sugar time. Traditionally, caramels are made with a mixture of corn syrup and granulated sugar. Here, I’ve replaced the corn syrup with earthy maple syrup, which complements the pumpkin. The biggest trick when melting the sugar is to keep it from crystallizing on the sides of the pot. To help prevent crystals from forming, pour the sugar into a tall mound in the middle of the liquid syrup. As the sugar melts, it will fall into the maple syrup, but once its dissolved, it will cause fewer problems. Heat the sugars over medium high heat and let the mixture come to a boil. Don’t stir yet! If it seems like the sugar needs a little encouragement in order to dissolve, swirl the pot gently to mix.\u003c/p>\n\u003cp>As you cook off the water from the sugars, you’ll notice the bubbles changing. At first they will be small and vigorous; over time, they will grow in width, but will appear stickier. Keep a watchful eye on the pot as the mixture will expand rapidly and may overflow out of the saucepan. Use the tallest pot you’ve got to prevent it. If the mixture still looks like it will boil over, carefully remove the pot from the heat and gently swirl the mixture until the bubbles subside.\u003c/p>\n\u003cfigure id=\"attachment_89940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\" alt=\"The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the sugar mixture is boiling, keep an eye on its temperature. Once it reaches 248 degrees (a digital thermometer is very helpful), reduce the heat to medium low. Very, very carefully pour the cream mixture into the sugar mixture. Use a clean rubber spatula to stir as you pour in the cream. The sugar mixture may sputter and increase in volume; monitor the heat and turn it off if it looks like it will over flow. Continue to stir the caramel mixture as it boils over medium low heat. Once the caramel gets back to 240 degrees, it is done.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pour the caramel into the prepared pan and gently tap the pan on the counter to remove any air bubbles. Now it’s waiting time. You’ll need to make sure that the caramels are completely cool before cutting or even touching them. Remember, 240-degree sugar is super hot. I actually prefer to chill the caramels before slicing them, but I let the caramels come to room temperature before placing them in the fridge. (Rapid chilling can lead to crystallization.)\u003c/p>\n\u003cp>Once they’re cooled, slice the caramels into small squares, about 1 inch all around, and wrap each in its own piece of parchment paper. You can get fancy and twist the paper together, or you can simply fold the paper around the candy. Either way, you’ve got a tasty treat on your hands, ready for any guests who walk through the door.\u003c/p>\n\u003cfigure id=\"attachment_89944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\" alt=\"Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pumpkin Caramels\u003c/h3>\n\u003cp>\u003cem>Makes about 50 caramels\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup canned pumpkin puree (not pumpkin pie filling)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, cut into large pieces, plus extra for greasing pan\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt\u003c/li>\n\u003cli>1/2 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/8 teaspoon ground allspice\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 8-inch square baking pan with parchment paper or aluminum foil so that the edges hang over the sides of the pan to form a sling. Grease parchment paper with butter. Set aside.\u003c/li>\n\u003cli>Combine cream, pumpkin, butter, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves in a small saucepan. Bring to a simmer over medium low heat and simmer until butter melts. Stir to incorporate pumpkin. Remove from heat and cover to keep warm.\u003c/li>\n\u003cli>Meanwhile, combine water and maple syrup in a large, high-sided saucepan. Carefully pour sugar into the center of the saucepan so that it doesn’t touch the sides of the saucepan.\u003c/li>\n\u003cli>Without stirring, bring sugar and syrup to a rapid boil over medium high heat. Let mixture boil, occasionally swirling the pan to melt the sugar, until it reads 248 degrees on an instant read thermometer. Reduce the heat to medium low.\u003c/li>\n\u003cli>Very carefully, pour the cream mixture into the boiling sugar. It will sputter and may look as though it will overflow out of the pan. If it is about to overflow, remove the pot from the heat to cool for 30 seconds. Using a clean rubber spatula, carefully stir the cream mixture into the sugar until it is well incorporated. Continue to cook the mixture over medium low heat until it returns to 240 degrees. Stir frequently to prevent the sugar mixture from burning.\u003c/li>\n\u003cli>Carefully pour the mixture into the prepared pan. Let cool to room temperature.\u003c/li>\n\u003cli>It is easiest to cut and wrap the caramels if they have been chilled in the refrigerator, so once the pan reaches room temperature, place in the fridge for at least 2 hours to chill. Using the parchment sling, remove the caramels from the pan and transfer to a cutting board. Slice into 1-inch squares. Wrap each square in its own piece of parchment paper and transfer to a storage container. The caramels will keep for up to 2 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.",
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"description": "After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\" alt=\"Homemade pumpkin caramels. Photo: Kate Williams\" width=\"1000\" height=\"623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pumpkin caramels. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. They may sound like a lot of work, but these miniature candies are not terribly difficult once you get the hang of boiling sugar. Plus their layers of rich pumpkin and sweet maple flavor means that a little treat goes a long way.\u003c/p>\n\u003cfigure id=\"attachment_89942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\">\u003cimg class=\"size-full wp-image-89942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\" alt=\"Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\" width=\"1000\" height=\"752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do before even stepping near the stove is to prepare your pan. Once your caramel mixture has reached the optimal temperature, you’ll want to dump it straight into the pan, so you need to be ready. Line an 8-inch square baking pan with two overlapping piece of parchment paper (or aluminum foil). Make sure the paper sticks up over the top of the pan; you’ll use the excess as handles for pulling out the set caramels. Lightly grease the parchment with softened butter for extra non-stick insurance.\u003c/p>\n\u003cfigure id=\"attachment_89943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\">\u003cimg class=\"size-full wp-image-89943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\" alt=\"A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the pumpkin mixture. Caramels get their soft texture from a substantial amount of cream and butter. In these caramels, I’ve cut back a bit on the cream and replaced it with canned pumpkin puree. (You can use puree made from fresh pumpkins, but you’ll need to cook it down to evaporate much of its water content.) Along with the cream, butter, and pumpkin, I add fall flavor with a homemade pumpkin spice mix: cinnamon, ginger, nutmeg, allspice, clove, and a hefty pinch of flaked sea salt. Combine all of these ingredients in a small saucepan and bring to a simmer to melt the butter. Stir gently to combine the cream and pumpkin. Once the butter is melted, remove the saucepan from the heat and cover it to keep the mixture warm.\u003c/p>\n\u003cfigure id=\"attachment_89941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\" alt=\"When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\" width=\"1000\" height=\"712\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s sugar time. Traditionally, caramels are made with a mixture of corn syrup and granulated sugar. Here, I’ve replaced the corn syrup with earthy maple syrup, which complements the pumpkin. The biggest trick when melting the sugar is to keep it from crystallizing on the sides of the pot. To help prevent crystals from forming, pour the sugar into a tall mound in the middle of the liquid syrup. As the sugar melts, it will fall into the maple syrup, but once its dissolved, it will cause fewer problems. Heat the sugars over medium high heat and let the mixture come to a boil. Don’t stir yet! If it seems like the sugar needs a little encouragement in order to dissolve, swirl the pot gently to mix.\u003c/p>\n\u003cp>As you cook off the water from the sugars, you’ll notice the bubbles changing. At first they will be small and vigorous; over time, they will grow in width, but will appear stickier. Keep a watchful eye on the pot as the mixture will expand rapidly and may overflow out of the saucepan. Use the tallest pot you’ve got to prevent it. If the mixture still looks like it will boil over, carefully remove the pot from the heat and gently swirl the mixture until the bubbles subside.\u003c/p>\n\u003cfigure id=\"attachment_89940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\" alt=\"The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the sugar mixture is boiling, keep an eye on its temperature. Once it reaches 248 degrees (a digital thermometer is very helpful), reduce the heat to medium low. Very, very carefully pour the cream mixture into the sugar mixture. Use a clean rubber spatula to stir as you pour in the cream. The sugar mixture may sputter and increase in volume; monitor the heat and turn it off if it looks like it will over flow. Continue to stir the caramel mixture as it boils over medium low heat. Once the caramel gets back to 240 degrees, it is done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pour the caramel into the prepared pan and gently tap the pan on the counter to remove any air bubbles. Now it’s waiting time. You’ll need to make sure that the caramels are completely cool before cutting or even touching them. Remember, 240-degree sugar is super hot. I actually prefer to chill the caramels before slicing them, but I let the caramels come to room temperature before placing them in the fridge. (Rapid chilling can lead to crystallization.)\u003c/p>\n\u003cp>Once they’re cooled, slice the caramels into small squares, about 1 inch all around, and wrap each in its own piece of parchment paper. You can get fancy and twist the paper together, or you can simply fold the paper around the candy. Either way, you’ve got a tasty treat on your hands, ready for any guests who walk through the door.\u003c/p>\n\u003cfigure id=\"attachment_89944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\" alt=\"Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pumpkin Caramels\u003c/h3>\n\u003cp>\u003cem>Makes about 50 caramels\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup canned pumpkin puree (not pumpkin pie filling)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, cut into large pieces, plus extra for greasing pan\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt\u003c/li>\n\u003cli>1/2 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/8 teaspoon ground allspice\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 8-inch square baking pan with parchment paper or aluminum foil so that the edges hang over the sides of the pan to form a sling. Grease parchment paper with butter. Set aside.\u003c/li>\n\u003cli>Combine cream, pumpkin, butter, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves in a small saucepan. Bring to a simmer over medium low heat and simmer until butter melts. Stir to incorporate pumpkin. Remove from heat and cover to keep warm.\u003c/li>\n\u003cli>Meanwhile, combine water and maple syrup in a large, high-sided saucepan. Carefully pour sugar into the center of the saucepan so that it doesn’t touch the sides of the saucepan.\u003c/li>\n\u003cli>Without stirring, bring sugar and syrup to a rapid boil over medium high heat. Let mixture boil, occasionally swirling the pan to melt the sugar, until it reads 248 degrees on an instant read thermometer. Reduce the heat to medium low.\u003c/li>\n\u003cli>Very carefully, pour the cream mixture into the boiling sugar. It will sputter and may look as though it will overflow out of the pan. If it is about to overflow, remove the pot from the heat to cool for 30 seconds. Using a clean rubber spatula, carefully stir the cream mixture into the sugar until it is well incorporated. Continue to cook the mixture over medium low heat until it returns to 240 degrees. Stir frequently to prevent the sugar mixture from burning.\u003c/li>\n\u003cli>Carefully pour the mixture into the prepared pan. Let cool to room temperature.\u003c/li>\n\u003cli>It is easiest to cut and wrap the caramels if they have been chilled in the refrigerator, so once the pan reaches room temperature, place in the fridge for at least 2 hours to chill. Using the parchment sling, remove the caramels from the pan and transfer to a cutting board. Slice into 1-inch squares. Wrap each square in its own piece of parchment paper and transfer to a storage container. The caramels will keep for up to 2 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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