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"disqusTitle": "Chris King's Sonoma Gourmet Century: A Rolling Feast on Two Wheels",
"title": "Chris King's Sonoma Gourmet Century: A Rolling Feast on Two Wheels",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet50.jpg\" alt=\"Hungry Cyclists\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-88959\">\u003c/a>\u003c/p>\n\u003cp>400 cyclists gathered in Geyserville this past Saturday for a rollicking, rolling Northern Italian-themed feast catered by a stellar group of notable Bay Area chefs. At the 2014 \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Chris King Gourmet Century\u003c/a>, the Portland-based cycling company's chefs Chris DiMinno and Robert McSpadden oversaw a $175 multi-course culinary event spread out over \u003ca href=\"http://ridewithgps.com/routes/6214974\" target=\"_blank\">62 miles\u003c/a> in Sonoma County. (Learn more about the history of the event in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/05/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october/\" target=\"_blank\">previous post\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_88921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\" alt=\"Alexander Valley Hall\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alexander Valley Hall\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"88911,88913,88914,88915,88916,88917,88918,88919,88920\"]\u003c/p>\n\u003cp>Tucking into a big breakfast of bagels (with smoked trout, capers, red onions and cream cheese for toppings), housemade chorizo, potato, scrambled egg, Chris King salsa and cheese burritos, granola with yogurt and fresh fruit, oatmeal and even congee with smoked pork and pickled mustard greens, riders were fueled up and well-caffeinated for their ride (courtesy of Sebastopol's \u003ca href=\"http://www.taylormaidfarms.com/\" target=\"_blank\">Taylor Maid Farms\u003c/a> and the espresso bar) at the Alexander Valley Hall in Geyserville. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88928,88926,89002\"]\u003c/p>\n\u003cfigure id=\"attachment_88930\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet21.jpg\" alt=\"Breakfast Plate\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breakfast Plate With Bagel (Smoked Trout, Capers, Red Onion and Cream Cheese), Housemade Chorizo, Potato, Scrambled Egg, Chris King Salsa and Cheese Burritos, Fresh Fruit\u003c/figcaption>\u003c/figure>\n\u003cp>With the weather a perfect temperature of 74 degrees, the gently rolling wine country route led to the \u003ca href=\"http://www.raymondburrvineyards.com/\" target=\"_blank\">Raymond Burr Vineyards\u003c/a> 19 miles later. Savory squash \"Pop-Tarts\" were delightful twist on the popular breakfast pastry as a mid-morning snack.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88931,88934,88935,88936,88937,88938,88939,88940,88941,88942,88944,88945\"]\u003c/p>\n\u003cfigure id=\"attachment_88943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\" alt='Savory Squash \"Pop-Tarts\"' width=\"1000\" height=\"561\" class=\"size-full wp-image-88943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Squash \"Pop-Tarts\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\" alt=\"Raymond Burr Vineyards\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raymond Burr Vineyards\u003c/figcaption>\u003c/figure>\n\u003cp>After pedaling for 35 miles, it was already time for lunch at the \u003ca href=\"https://arnotroberts.com/vineyards\" target=\"_blank\">Arnaut Roberts Winery\u003c/a>. Chef Matt Accarino of the illustrious \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a> restaurant and his staff had prepared a bountiful, rustic spread that was bursting forth from the buffet table: grilled chicken with sunchokes, salsa verde and Meyer lemon; jasmine rice with gold raisins and wild fennel vinaigrette; a vegetarian autumn squash curry; coco beans with tomato conserva, crispy kale and herbs; farro with roasted beets and persimmons; quinoa and goat cheese; lentils with Brussels sprouts, za'atar, feta cheese and mulled red wine dressing; fregola and chickpeas, arugula, apples, sunflower and pepitas; chocolate cookies and more Taylor Maid coffee for dessert. Cyclists lounged on the vineyard's picturesque property to stretch their legs and enjoy their delicious picnic meal in the shade. \u003c/p>\n\u003cp>[gallery ids=\"88948,88960,88958,88954,88953,88952,88951,88950,88949,88956,88961,88963\"]\u003c/p>\n\u003cfigure id=\"attachment_88955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet46.jpg\" alt=\"Chef Matthew Accarino of SPQR\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Matthew Accarino of SPQR\u003c/figcaption>\u003c/figure>\n\u003cp>In case riders were still hungry after that generous lunch, respite was just 12 miles away. Michael Gyetvan of Napa's \u003ca href=\"http://www.azzurropizzeria.com/\" target=\"_blank\">Pizzeria Azzuro\u003c/a> served up sausage, Margherita and potato, red onion and bacon pizzas at \u003ca href=\"http://parks.sonomacounty.ca.gov/Get_Outdoors/Parks/Shiloh_Ranch_Regional_Park.aspx\" target=\"_blank\">Shiloh Ranch Regional Park\u003c/a>. And each rest stop was also well-stocked with water, beverages, energy bars and other cycling supplements given away as treats. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88965,88967,88970,88971,88968,88972\"]\u003c/p>\n\u003cfigure id=\"attachment_88973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\" alt=\"Pizzeria Azzuro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizzeria Azzuro\u003c/figcaption>\u003c/figure>\n\u003cp>By 4 o'clock, it was already time for dinner as cyclists rolled back into Geyserville. Preceded by a cocktail hour, the wine was provided by local wineries Arnot Roberts, \u003ca href=\"http://www.bouchaine.com/\" target=\"_blank\">Bouchaine\u003c/a> and Innisfree and beer from \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada Brewing Company\u003c/a>. A generous assortment of passed appetizers helped whet the cyclists' appetite with Five Dot Ranch bite-sized meatballs with sofrito and micro-basil on crostini, Boccalone salumi cones and local farmers' cheese with port wine-braised figs. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88978,88979,88985,88981,88983,88984,88986,88989,88988\"]\u003c/p>\n\u003cfigure id=\"attachment_88982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\" alt=\"Boccalone Meat Cones\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boccalone Meat Cones\u003c/figcaption>\u003c/figure>\n\u003cp>The first seating commenced in the early afternoon (the second wave of diners would sup at 6:30pm.) with live music and Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>'s mixed chicory salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing. \u003c/p>\n\u003cfigure id=\"attachment_88991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\" alt=\"Chefs Ari Weiswasser and Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Ari Weiswasser and Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88992\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\" alt=\"mixed chicoryMixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing\u003c/figcaption>\u003c/figure>\n\u003cp>The decadent second course of chicken liver bruschetta, shaved Brussels sprouts and pomegranate seeds with giblet vinaigrette was overseen by acclaimed chef \u003ca href=\"http://offalgood.com/\" target=\"_blank\">Chris Cosentino\u003c/a> of \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a> and \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88993\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\" alt=\"Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>And the main entree, a delectable glazed beef short rib \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pot-au-feu\" target=\"_blank\">pot-au-feu\u003c/a>\u003c/em> with \u003ca href=\"http://www.roundpond.com/\" target=\"_blank\">Round Pond Vineyard\u003c/a> vegetables and puff pastry \"croutons\" was masterfully prepared by chef Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Robert McSpadden and Staff Prep the Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cp>To cap off the sumptuous dinner was a lovely selection of housemade ice cream -- chocolate, vanilla maple, Nutella and peanut served with Florentine cookies -- also from Glen Ellen Star. \u003c/p>\n\u003cfigure id=\"attachment_89001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>With a well-marked course, a fantastic set of volunteers who attended to riders off and on the route (such as advising to proceed with caution in traffic-heavy sections using flags) and an exemplary culinary experience -- the Chris King Sonoma Gourmet Century is a wonderful way to spend the day if you're fond of combining your passion for cycling with a delicious, four-star dining event. Follow them on \u003ca href=\"https://www.facebook.com/pages/Chris-King-Precision-Components/122598731091127\" target=\"_blank\">Facebook \u003c/a>or \u003ca href=\"https://twitter.com/ChrisKingBuzz\" target=\"_blank\">Twitter\u003c/a> to stay informed about next year's events.\u003c/p>\n\u003cfigure id=\"attachment_88994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\" alt=\"Chef Chris DiMinno and Staff\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno and Staff\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88995\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\" alt=\"Chris King Gourmet Century Diners\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris King Gourmet Century Diners\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images by Jenny Oh\u003c/em>\u003c/p>\n\n",
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"excerpt": "400 cyclists gathered in Geyserville this past Saturday for a rollicking, rolling Northern Italian-themed feast catered by a stellar group of notable Bay Area chefs. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet50.jpg\" alt=\"Hungry Cyclists\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-88959\">\u003c/a>\u003c/p>\n\u003cp>400 cyclists gathered in Geyserville this past Saturday for a rollicking, rolling Northern Italian-themed feast catered by a stellar group of notable Bay Area chefs. At the 2014 \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Chris King Gourmet Century\u003c/a>, the Portland-based cycling company's chefs Chris DiMinno and Robert McSpadden oversaw a $175 multi-course culinary event spread out over \u003ca href=\"http://ridewithgps.com/routes/6214974\" target=\"_blank\">62 miles\u003c/a> in Sonoma County. (Learn more about the history of the event in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/05/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october/\" target=\"_blank\">previous post\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_88921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\" alt=\"Alexander Valley Hall\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alexander Valley Hall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucking into a big breakfast of bagels (with smoked trout, capers, red onions and cream cheese for toppings), housemade chorizo, potato, scrambled egg, Chris King salsa and cheese burritos, granola with yogurt and fresh fruit, oatmeal and even congee with smoked pork and pickled mustard greens, riders were fueled up and well-caffeinated for their ride (courtesy of Sebastopol's \u003ca href=\"http://www.taylormaidfarms.com/\" target=\"_blank\">Taylor Maid Farms\u003c/a> and the espresso bar) at the Alexander Valley Hall in Geyserville. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\" alt='Savory Squash \"Pop-Tarts\"' width=\"1000\" height=\"561\" class=\"size-full wp-image-88943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Squash \"Pop-Tarts\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\" alt=\"Raymond Burr Vineyards\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raymond Burr Vineyards\u003c/figcaption>\u003c/figure>\n\u003cp>After pedaling for 35 miles, it was already time for lunch at the \u003ca href=\"https://arnotroberts.com/vineyards\" target=\"_blank\">Arnaut Roberts Winery\u003c/a>. Chef Matt Accarino of the illustrious \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a> restaurant and his staff had prepared a bountiful, rustic spread that was bursting forth from the buffet table: grilled chicken with sunchokes, salsa verde and Meyer lemon; jasmine rice with gold raisins and wild fennel vinaigrette; a vegetarian autumn squash curry; coco beans with tomato conserva, crispy kale and herbs; farro with roasted beets and persimmons; quinoa and goat cheese; lentils with Brussels sprouts, za'atar, feta cheese and mulled red wine dressing; fregola and chickpeas, arugula, apples, sunflower and pepitas; chocolate cookies and more Taylor Maid coffee for dessert. Cyclists lounged on the vineyard's picturesque property to stretch their legs and enjoy their delicious picnic meal in the shade. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\" alt=\"Pizzeria Azzuro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizzeria Azzuro\u003c/figcaption>\u003c/figure>\n\u003cp>By 4 o'clock, it was already time for dinner as cyclists rolled back into Geyserville. Preceded by a cocktail hour, the wine was provided by local wineries Arnot Roberts, \u003ca href=\"http://www.bouchaine.com/\" target=\"_blank\">Bouchaine\u003c/a> and Innisfree and beer from \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada Brewing Company\u003c/a>. A generous assortment of passed appetizers helped whet the cyclists' appetite with Five Dot Ranch bite-sized meatballs with sofrito and micro-basil on crostini, Boccalone salumi cones and local farmers' cheese with port wine-braised figs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\" alt=\"Boccalone Meat Cones\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boccalone Meat Cones\u003c/figcaption>\u003c/figure>\n\u003cp>The first seating commenced in the early afternoon (the second wave of diners would sup at 6:30pm.) with live music and Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>'s mixed chicory salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing. \u003c/p>\n\u003cfigure id=\"attachment_88991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\" alt=\"Chefs Ari Weiswasser and Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Ari Weiswasser and Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88992\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\" alt=\"mixed chicoryMixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing\u003c/figcaption>\u003c/figure>\n\u003cp>The decadent second course of chicken liver bruschetta, shaved Brussels sprouts and pomegranate seeds with giblet vinaigrette was overseen by acclaimed chef \u003ca href=\"http://offalgood.com/\" target=\"_blank\">Chris Cosentino\u003c/a> of \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a> and \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88993\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\" alt=\"Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>And the main entree, a delectable glazed beef short rib \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pot-au-feu\" target=\"_blank\">pot-au-feu\u003c/a>\u003c/em> with \u003ca href=\"http://www.roundpond.com/\" target=\"_blank\">Round Pond Vineyard\u003c/a> vegetables and puff pastry \"croutons\" was masterfully prepared by chef Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Robert McSpadden and Staff Prep the Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cp>To cap off the sumptuous dinner was a lovely selection of housemade ice cream -- chocolate, vanilla maple, Nutella and peanut served with Florentine cookies -- also from Glen Ellen Star. \u003c/p>\n\u003cfigure id=\"attachment_89001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>With a well-marked course, a fantastic set of volunteers who attended to riders off and on the route (such as advising to proceed with caution in traffic-heavy sections using flags) and an exemplary culinary experience -- the Chris King Sonoma Gourmet Century is a wonderful way to spend the day if you're fond of combining your passion for cycling with a delicious, four-star dining event. Follow them on \u003ca href=\"https://www.facebook.com/pages/Chris-King-Precision-Components/122598731091127\" target=\"_blank\">Facebook \u003c/a>or \u003ca href=\"https://twitter.com/ChrisKingBuzz\" target=\"_blank\">Twitter\u003c/a> to stay informed about next year's events.\u003c/p>\n\u003cfigure id=\"attachment_88994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\" alt=\"Chef Chris DiMinno and Staff\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno and Staff\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88995\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\" alt=\"Chris King Gourmet Century Diners\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris King Gourmet Century Diners\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images by Jenny Oh\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets",
"title": "Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\" rel=\"noopener\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These tartlets are pretty much my new favorite Halloween food. Crisp puff pastry lovingly envelopes roasted butternut squash, creamy fresh goat cheese, and salty olives in a fun yet oooooohhh-so-ominous tartlet decorated like a mummy’s head. (And I don’t mean “mummy” in the British sense, I mean it in the Egyptian Pharaoh sense. My Scottish husband was a tiny bit confused when I kept calling these “mummy/mommy pies.” Ha!)\u003c/p>\n\u003cp>These might look hard but they really aren’t! Make the roasted butternut up to 2 days in advance, then just stick it in an airtight container in the fridge until you are ready to use it. Make sure you keep the puff pastry very cold while you are working. If it starts to get too warm when you are rolling it out, just stick it on a baking sheet and put it in the fridge for a bit to cool off.\u003c/p>\n\u003cp>If you like, double the recipe for a larger gathering, or make smaller mummy heads.\u003c/p>\n\u003cfigure id=\"attachment_88776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\">\u003cimg class=\"size-full wp-image-88776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\" alt=\"Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/h3>\n\u003cp>\u003cem>Makes 9 mummy tartlets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash (about 1.5 lb), trimmed, peeled, seeds scooped out, and cut into 1/2 inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 (17.3-oz) package frozen puff pastry sheets, thawed (ideally overnight in the refrigerator)\u003c/li>\n\u003cli>1 large egg, beaten with 1 tsp water\u003c/li>\n\u003cli>3 oz fresh goat cheese\u003c/li>\n\u003cli>18 sliced black olives\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450°F. Spread the butternut squash cubes onto a large rimmed baking sheet, then drizzle with olive oil and sprinkle with salt. Toss to evenly coat, then roast the squash, turning occasionally, until browned and tender, about 25 minutes. Transfer to a bowl and roughly mash the squash with a fork. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"88781,88782,88780\"]\u003c/p>\n\u003cfigure id=\"attachment_88784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\">\u003cimg class=\"size-full wp-image-88784\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\" alt=\"After baking the seasoned squash mash in a bowl and let cool\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After baking the seasoned squash mash in a bowl and let cool\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the oven temperature to 400F. Line the (cooled) baking sheet with parchment paper. On a lightly floured surface, roll out one puff pastry sheet into a 13-inch square. Using a 4-inch round biscuit cutter (or a ramekin of the same size and a sharp paring knife), cut out 9 rounds. Transfer the rounds to the baking sheet. (If you have any scraps you can cut them into strips; discard the remaining.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\">\u003cimg class=\"size-full wp-image-88783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\" alt=\"Roll out 1 puff pastry sheet into 13-in square \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out 1 puff pastry sheet into 13-in square\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\">\u003cimg class=\"size-full wp-image-88793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\" alt=\"Using a 4-inch round biscuit cutter cut out 9 rounds. \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a 4-inch round biscuit cutter cut out 9 rounds.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\">\u003cimg class=\"size-full wp-image-88796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\" alt=\"Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the rounds with the beaten egg. Leaving a 1/2 inch border, divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly. Place two olive slices on top for eyes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\">\u003cimg class=\"size-full wp-image-88797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\" alt=\"divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the remaining puff pastry and cut it into thin strips with pizza cutter. Using the 4-inch cutter, cut out 9 rounds of strips. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads. Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\">\u003cimg class=\"size-full wp-image-88789\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\" alt=\"Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\">\u003cimg class=\"size-full wp-image-88785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\" alt=\"Using the 4-inch cutter, cut out 9 rounds of strips.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using the 4-inch cutter, cut out 9 rounds of strips.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\">\u003cimg class=\"size-full wp-image-88800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\" alt=\"Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\">\u003cimg class=\"size-full wp-image-88773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\" alt=\"Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the puff pastry is crisp and golden brown, about 25 minutes. Let cool slightly then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\">\u003cimg class=\"size-full wp-image-88775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\" alt=\"Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Scrumptiously delicious, and stuffed with sweet butternut squash and salty goat cheese, you might not want to share these ominous little mummified pastries with anyone but yourself. ",
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"description": "Scrumptiously delicious, and stuffed with sweet butternut squash and salty goat cheese, you might not want to share these ominous little mummified pastries with anyone but yourself. ",
"title": "Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets | KQED",
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"headline": "Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\" rel=\"noopener\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These tartlets are pretty much my new favorite Halloween food. Crisp puff pastry lovingly envelopes roasted butternut squash, creamy fresh goat cheese, and salty olives in a fun yet oooooohhh-so-ominous tartlet decorated like a mummy’s head. (And I don’t mean “mummy” in the British sense, I mean it in the Egyptian Pharaoh sense. My Scottish husband was a tiny bit confused when I kept calling these “mummy/mommy pies.” Ha!)\u003c/p>\n\u003cp>These might look hard but they really aren’t! Make the roasted butternut up to 2 days in advance, then just stick it in an airtight container in the fridge until you are ready to use it. Make sure you keep the puff pastry very cold while you are working. If it starts to get too warm when you are rolling it out, just stick it on a baking sheet and put it in the fridge for a bit to cool off.\u003c/p>\n\u003cp>If you like, double the recipe for a larger gathering, or make smaller mummy heads.\u003c/p>\n\u003cfigure id=\"attachment_88776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\">\u003cimg class=\"size-full wp-image-88776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\" alt=\"Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/h3>\n\u003cp>\u003cem>Makes 9 mummy tartlets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash (about 1.5 lb), trimmed, peeled, seeds scooped out, and cut into 1/2 inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 (17.3-oz) package frozen puff pastry sheets, thawed (ideally overnight in the refrigerator)\u003c/li>\n\u003cli>1 large egg, beaten with 1 tsp water\u003c/li>\n\u003cli>3 oz fresh goat cheese\u003c/li>\n\u003cli>18 sliced black olives\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450°F. Spread the butternut squash cubes onto a large rimmed baking sheet, then drizzle with olive oil and sprinkle with salt. Toss to evenly coat, then roast the squash, turning occasionally, until browned and tender, about 25 minutes. Transfer to a bowl and roughly mash the squash with a fork. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\">\u003cimg class=\"size-full wp-image-88784\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\" alt=\"After baking the seasoned squash mash in a bowl and let cool\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After baking the seasoned squash mash in a bowl and let cool\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the oven temperature to 400F. Line the (cooled) baking sheet with parchment paper. On a lightly floured surface, roll out one puff pastry sheet into a 13-inch square. Using a 4-inch round biscuit cutter (or a ramekin of the same size and a sharp paring knife), cut out 9 rounds. Transfer the rounds to the baking sheet. (If you have any scraps you can cut them into strips; discard the remaining.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\">\u003cimg class=\"size-full wp-image-88783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\" alt=\"Roll out 1 puff pastry sheet into 13-in square \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out 1 puff pastry sheet into 13-in square\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\">\u003cimg class=\"size-full wp-image-88793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\" alt=\"Using a 4-inch round biscuit cutter cut out 9 rounds. \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a 4-inch round biscuit cutter cut out 9 rounds.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\">\u003cimg class=\"size-full wp-image-88796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\" alt=\"Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the rounds with the beaten egg. Leaving a 1/2 inch border, divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly. Place two olive slices on top for eyes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\">\u003cimg class=\"size-full wp-image-88797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\" alt=\"divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the remaining puff pastry and cut it into thin strips with pizza cutter. Using the 4-inch cutter, cut out 9 rounds of strips. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads. Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\">\u003cimg class=\"size-full wp-image-88789\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\" alt=\"Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\">\u003cimg class=\"size-full wp-image-88785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\" alt=\"Using the 4-inch cutter, cut out 9 rounds of strips.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using the 4-inch cutter, cut out 9 rounds of strips.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\">\u003cimg class=\"size-full wp-image-88800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\" alt=\"Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\">\u003cimg class=\"size-full wp-image-88773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\" alt=\"Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the puff pastry is crisp and golden brown, about 25 minutes. Let cool slightly then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\">\u003cimg class=\"size-full wp-image-88775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\" alt=\"Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Feeding the 5000 Oakland Event Hopes to 'Fill Tummies Not Trash' ",
"title": "Feeding the 5000 Oakland Event Hopes to 'Fill Tummies Not Trash' ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88810\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste1-1000.jpg\" alt=\"Rob Greenfield has ridden his bicycle across the country, dumpster diving in various cities and making public displays of the food he finds to show how much food is regularly thrown out. Here he is shown with one of his displays in Cleveland, Ohio. Photo: Courtesy of Rob Greenfield\" width=\"1000\" height=\"668\" class=\"size-full wp-image-88810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rob Greenfield has ridden his bicycle across the country, dumpster diving in various cities and making public displays of the food he finds to show how much food is regularly thrown out. Here he is shown with one of his displays in Cleveland, Ohio. Photo: Courtesy of Rob Greenfield\u003c/figcaption>\u003c/figure>\n\u003cp>A meal for 5,000 – cooked with produce that would otherwise have been thrown away – will be served in Oakland’s Frank Ogawa Plaza on Saturday, October 18 to draw attention to the problem of food waste in America.\u003c/p>\n\u003cp>Dubbed “\u003ca href=\"http://www.endfoodwaste.org/events.html\" target=\"_blank\">Feeding the 5000\u003c/a>” after the Biblical story in which Jesus feeds the multitudes with five loaves of bread and two fish, the event began in 2009 in the United Kingdom and has been taking place in European cities ever since. This is the first time it will take place in the United States, with a second event following the Oakland one in Chapel Hill, N. C., a few days later.\u003c/p>\n\u003cp>“The vision behind it is that we can feed everyone on this planet with the amount of food we produce, but so much is thrown away,” said Dana Frasz, executive director of the Oakland based \u003ca href=\"http://foodshift.net/\" target=\"_blank\">Food Shift\u003c/a>, one of the event’s sponsors. Some estimate that 40 percent of food is thrown away in the U.S., while one in six people are food insecure.\u003c/p>\n\u003cp>The meal will come from some 10,000 pounds of food that would not be sold because the potatoes or carrots are “too big or too small or blemished somehow or sunburned,” said Frasz, noting that produce that does not conform to specific standards by grocery stores is often thrown out.\u003c/p>\n\u003cfigure id=\"attachment_88811\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste2-1000.jpg\" alt=\"Dana Frasz, the executive director of Oakland’s Food Shift, grows kale in her own West Oakland garden. Right now she is helping to organize the Feeding the 5000 event on Sunday. Photo: Jordan Schuster\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dana Frasz, the executive director of Oakland’s Food Shift, grows kale in her own West Oakland garden. Right now she is helping to organize the Feeding the 5000 event on Sunday. Photo: Jordan Schuster\u003c/figcaption>\u003c/figure>\n\u003cp>While the public is invited to the rally and feeding on Saturday, which goes from noon to 5 p.m., organizers have several days worth of events keeping them busy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On Wednesday, organizers and speakers will spend the day harvesting vegetables from Petaluma’s \u003ca href=\"http://www.bloomfieldorganics.com/\" target=\"_blank\">Bloomfield Organics\u003c/a> to be used in the meal. On Thursday and Friday, a conference on reducing food waste dubbed the \u003ca href=\"http://www.ncrarecycles.org/ZeroFoodWasteForum\" target=\"_blank\">First Zero Food Waste Forum\u003c/a> will take place at UC Berkeley timed to coincide with World Food Day on October 16. Sponsored by the \u003ca href=\"http://www.ncrarecycles.org/\" target=\"_blank\">Northern California Recycling Association\u003c/a>, \u003ca href=\"http://www.nrdc.org/\" target=\"_blank\">National Resources Defense Council\u003c/a> and Food Shift, the conference is expected to draw 300 people, and features many of those who will be speaking at Saturday’s event, but also such locals as Sam Mogannam of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a>, speaking from a grocer’s perspective on food waste, and Cassie Bartholomew of \u003ca href=\"http://www.stopwaste.org/home/index.asp\" target=\"_blank\">Stop Waste\u003c/a>, speaking about how Alameda County is trying to lessen its food waste through prevention and donation.\u003c/p>\n\u003cp>On Friday night, volunteers and organizers will spend their time prepping and chopping in what’s been dubbed “Disco Soup.” Music will be blaring at the commercial kitchen of \u003ca href=\"http://www.svdp-alameda.org/\" target=\"_blank\">St. Vincent de Paul of Alameda County\u003c/a>, where organizers and volunteers will doing much of the prep work for Saturday’s meal.\u003c/p>\n\u003cfigure id=\"attachment_88812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste3-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste3-new.jpg\" alt=\"Dana Frasz, left, and her Food Shift team collect food from the Jack London Square Farmers Market. Photo: Sivashankar Pattamadai\" width=\"1000\" height=\"594\" class=\"size-full wp-image-88812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dana Frasz, left, and her Food Shift team collect food from the Jack London Square Farmers Market. Photo: Sivashankar Pattamadai\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the meal on Saturday, 3000 pounds of groceries will be given away. Keynote speakers that day include Tristam Stuart, founder of the first \u003ca href=\"http://feedbackglobal.org/\" target=\"_blank\">Feeding the 5000 in the U.K.\u003c/a>; \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\" target=\"_blank\">Dana Gunders\u003c/a> of the NRDC who wrote a widely distributed report called “Wasted: How America is Losing Up to 40 percent of its Food from Farm to Fork to Landfill;” \u003ca href=\"http://www.wastedfood.com/\" target=\"_blank\">Jonathan Bloom\u003c/a>, author of “American Wasteland: How America Throws Away Nearly Half of its Food;” and Robert Egger, founder of \u003ca href=\"http://www.dccentralkitchen.org/\" target=\"_blank\">DC Central Kitchen\u003c/a> and \u003ca href=\"http://www.lakitchen.org/\" target=\"_blank\">LA Kitchen\u003c/a>, both of which train low-income adults for culinary careers, as well as use recycled food. There will also be a special presentation by \u003ca href=\"http://robgreenfield.tv/\" target=\"_blank\">Rob Greenfield\u003c/a>, who rode his bike across the country, stopping in various cities making displays of food he found in dumpsters.\u003c/p>\n\u003cfigure id=\"attachment_88813\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste4-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste4-new.jpg\" alt=\"Robert Egger, founder of DC Central Kitchen, will be a keynote speaker at Feeding the 5000 on Saturday. Photo: Capitol File Magazine\" width=\"650\" height=\"486\" class=\"size-full wp-image-88813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robert Egger, founder of DC Central Kitchen, will be a keynote speaker at Feeding the 5000 on Saturday. Photo: Capitol File Magazine\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be cooking demos by chefs showing how to waste less food.\u003c/p>\n\u003cfigure id=\"attachment_88814\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jordan-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jordan-new.jpg\" alt=\"Jordan Figueiredo\" width=\"254\" height=\"253\" class=\"size-full wp-image-88814\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jordan Figueiredo\u003c/figcaption>\u003c/figure>\n\u003cp>Jordan Figueiredo, whose day job is as a Solid Waste Professional at Castro Valley Sanitary District, but is volunteer event coordinator as well as “coordinator of chaos” for the conference and Saturday event, has been working closely with organizers in London.\u003c/p>\n\u003cp>He noted that one in five residents of Alameda County depend on their local food bank or pantry, which is higher than the national figure. And food waste isn’t just about people going hungry, he said, it’s also taking a major toll on the environment. “Food systems are responsible for 33 percent of our human-made emissions, which, if you extrapolate that out, 14 percent of all of our human-made emissions come from just food waste.”\u003c/p>\n\u003cp>Feeding the 5000 is cosponsored by Feedback, the Natural Resources Defense Council, \u003ca href=\"http://www.sustainableamerica.org/\" target=\"_blank\">Sustainable America\u003c/a>, \u003ca href=\"http://www.gracelinks.org/\" target=\"_blank\">GRACE Communications Foundation\u003c/a>, Food Shift, \u003ca href=\"http://www.peoplesgrocery.org/welcome?splash=1\" target=\"_blank\">People’s Grocery\u003c/a>, \u003ca href=\"http://ecologycenter.org/\" target=\"_blank\">Ecology Center\u003c/a>, \u003ca href=\"http://www.ousd.k12.ca.us/site/default.aspx?PageID=1\" target=\"_blank\">Oakland Unified School District\u003c/a> and St. Vincent de Paul of Alameda County.\u003c/p>\n\u003cp>Keeping food out of the landfill and compost and getting it to hungry people is a mission all of these groups support.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“This issue wasn’t really part of the conversation three years ago, but now it’s very much part of it,” said Frasz. “Part of what we’re doing here is encouraging people to think beyond compost. We’re doing a good job of developing a compost system, but we need to cultivate a system in which we capture food before it goes into the trash or compost.”\u003c/p>\n\n",
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"excerpt": "A meal with produce that would otherwise be headed for the compost or landfill will feed 5000 this Saturday in Oakland, organizers hope. Meet the groups behind Feeding the 5000 Oakland.",
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"description": "A meal with produce that would otherwise be headed for the compost or landfill will feed 5000 this Saturday in Oakland, organizers hope. Meet the groups behind Feeding the 5000 Oakland.",
"title": "Feeding the 5000 Oakland Event Hopes to 'Fill Tummies Not Trash' | KQED",
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"headline": "Feeding the 5000 Oakland Event Hopes to 'Fill Tummies Not Trash' ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88810\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste1-1000.jpg\" alt=\"Rob Greenfield has ridden his bicycle across the country, dumpster diving in various cities and making public displays of the food he finds to show how much food is regularly thrown out. Here he is shown with one of his displays in Cleveland, Ohio. Photo: Courtesy of Rob Greenfield\" width=\"1000\" height=\"668\" class=\"size-full wp-image-88810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rob Greenfield has ridden his bicycle across the country, dumpster diving in various cities and making public displays of the food he finds to show how much food is regularly thrown out. Here he is shown with one of his displays in Cleveland, Ohio. Photo: Courtesy of Rob Greenfield\u003c/figcaption>\u003c/figure>\n\u003cp>A meal for 5,000 – cooked with produce that would otherwise have been thrown away – will be served in Oakland’s Frank Ogawa Plaza on Saturday, October 18 to draw attention to the problem of food waste in America.\u003c/p>\n\u003cp>Dubbed “\u003ca href=\"http://www.endfoodwaste.org/events.html\" target=\"_blank\">Feeding the 5000\u003c/a>” after the Biblical story in which Jesus feeds the multitudes with five loaves of bread and two fish, the event began in 2009 in the United Kingdom and has been taking place in European cities ever since. This is the first time it will take place in the United States, with a second event following the Oakland one in Chapel Hill, N. C., a few days later.\u003c/p>\n\u003cp>“The vision behind it is that we can feed everyone on this planet with the amount of food we produce, but so much is thrown away,” said Dana Frasz, executive director of the Oakland based \u003ca href=\"http://foodshift.net/\" target=\"_blank\">Food Shift\u003c/a>, one of the event’s sponsors. Some estimate that 40 percent of food is thrown away in the U.S., while one in six people are food insecure.\u003c/p>\n\u003cp>The meal will come from some 10,000 pounds of food that would not be sold because the potatoes or carrots are “too big or too small or blemished somehow or sunburned,” said Frasz, noting that produce that does not conform to specific standards by grocery stores is often thrown out.\u003c/p>\n\u003cfigure id=\"attachment_88811\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste2-1000.jpg\" alt=\"Dana Frasz, the executive director of Oakland’s Food Shift, grows kale in her own West Oakland garden. Right now she is helping to organize the Feeding the 5000 event on Sunday. Photo: Jordan Schuster\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dana Frasz, the executive director of Oakland’s Food Shift, grows kale in her own West Oakland garden. Right now she is helping to organize the Feeding the 5000 event on Sunday. Photo: Jordan Schuster\u003c/figcaption>\u003c/figure>\n\u003cp>While the public is invited to the rally and feeding on Saturday, which goes from noon to 5 p.m., organizers have several days worth of events keeping them busy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On Wednesday, organizers and speakers will spend the day harvesting vegetables from Petaluma’s \u003ca href=\"http://www.bloomfieldorganics.com/\" target=\"_blank\">Bloomfield Organics\u003c/a> to be used in the meal. On Thursday and Friday, a conference on reducing food waste dubbed the \u003ca href=\"http://www.ncrarecycles.org/ZeroFoodWasteForum\" target=\"_blank\">First Zero Food Waste Forum\u003c/a> will take place at UC Berkeley timed to coincide with World Food Day on October 16. Sponsored by the \u003ca href=\"http://www.ncrarecycles.org/\" target=\"_blank\">Northern California Recycling Association\u003c/a>, \u003ca href=\"http://www.nrdc.org/\" target=\"_blank\">National Resources Defense Council\u003c/a> and Food Shift, the conference is expected to draw 300 people, and features many of those who will be speaking at Saturday’s event, but also such locals as Sam Mogannam of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a>, speaking from a grocer’s perspective on food waste, and Cassie Bartholomew of \u003ca href=\"http://www.stopwaste.org/home/index.asp\" target=\"_blank\">Stop Waste\u003c/a>, speaking about how Alameda County is trying to lessen its food waste through prevention and donation.\u003c/p>\n\u003cp>On Friday night, volunteers and organizers will spend their time prepping and chopping in what’s been dubbed “Disco Soup.” Music will be blaring at the commercial kitchen of \u003ca href=\"http://www.svdp-alameda.org/\" target=\"_blank\">St. Vincent de Paul of Alameda County\u003c/a>, where organizers and volunteers will doing much of the prep work for Saturday’s meal.\u003c/p>\n\u003cfigure id=\"attachment_88812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste3-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste3-new.jpg\" alt=\"Dana Frasz, left, and her Food Shift team collect food from the Jack London Square Farmers Market. Photo: Sivashankar Pattamadai\" width=\"1000\" height=\"594\" class=\"size-full wp-image-88812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dana Frasz, left, and her Food Shift team collect food from the Jack London Square Farmers Market. Photo: Sivashankar Pattamadai\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the meal on Saturday, 3000 pounds of groceries will be given away. Keynote speakers that day include Tristam Stuart, founder of the first \u003ca href=\"http://feedbackglobal.org/\" target=\"_blank\">Feeding the 5000 in the U.K.\u003c/a>; \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\" target=\"_blank\">Dana Gunders\u003c/a> of the NRDC who wrote a widely distributed report called “Wasted: How America is Losing Up to 40 percent of its Food from Farm to Fork to Landfill;” \u003ca href=\"http://www.wastedfood.com/\" target=\"_blank\">Jonathan Bloom\u003c/a>, author of “American Wasteland: How America Throws Away Nearly Half of its Food;” and Robert Egger, founder of \u003ca href=\"http://www.dccentralkitchen.org/\" target=\"_blank\">DC Central Kitchen\u003c/a> and \u003ca href=\"http://www.lakitchen.org/\" target=\"_blank\">LA Kitchen\u003c/a>, both of which train low-income adults for culinary careers, as well as use recycled food. There will also be a special presentation by \u003ca href=\"http://robgreenfield.tv/\" target=\"_blank\">Rob Greenfield\u003c/a>, who rode his bike across the country, stopping in various cities making displays of food he found in dumpsters.\u003c/p>\n\u003cfigure id=\"attachment_88813\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste4-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste4-new.jpg\" alt=\"Robert Egger, founder of DC Central Kitchen, will be a keynote speaker at Feeding the 5000 on Saturday. Photo: Capitol File Magazine\" width=\"650\" height=\"486\" class=\"size-full wp-image-88813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robert Egger, founder of DC Central Kitchen, will be a keynote speaker at Feeding the 5000 on Saturday. Photo: Capitol File Magazine\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be cooking demos by chefs showing how to waste less food.\u003c/p>\n\u003cfigure id=\"attachment_88814\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jordan-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jordan-new.jpg\" alt=\"Jordan Figueiredo\" width=\"254\" height=\"253\" class=\"size-full wp-image-88814\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jordan Figueiredo\u003c/figcaption>\u003c/figure>\n\u003cp>Jordan Figueiredo, whose day job is as a Solid Waste Professional at Castro Valley Sanitary District, but is volunteer event coordinator as well as “coordinator of chaos” for the conference and Saturday event, has been working closely with organizers in London.\u003c/p>\n\u003cp>He noted that one in five residents of Alameda County depend on their local food bank or pantry, which is higher than the national figure. And food waste isn’t just about people going hungry, he said, it’s also taking a major toll on the environment. “Food systems are responsible for 33 percent of our human-made emissions, which, if you extrapolate that out, 14 percent of all of our human-made emissions come from just food waste.”\u003c/p>\n\u003cp>Feeding the 5000 is cosponsored by Feedback, the Natural Resources Defense Council, \u003ca href=\"http://www.sustainableamerica.org/\" target=\"_blank\">Sustainable America\u003c/a>, \u003ca href=\"http://www.gracelinks.org/\" target=\"_blank\">GRACE Communications Foundation\u003c/a>, Food Shift, \u003ca href=\"http://www.peoplesgrocery.org/welcome?splash=1\" target=\"_blank\">People’s Grocery\u003c/a>, \u003ca href=\"http://ecologycenter.org/\" target=\"_blank\">Ecology Center\u003c/a>, \u003ca href=\"http://www.ousd.k12.ca.us/site/default.aspx?PageID=1\" target=\"_blank\">Oakland Unified School District\u003c/a> and St. Vincent de Paul of Alameda County.\u003c/p>\n\u003cp>Keeping food out of the landfill and compost and getting it to hungry people is a mission all of these groups support.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“This issue wasn’t really part of the conversation three years ago, but now it’s very much part of it,” said Frasz. “Part of what we’re doing here is encouraging people to think beyond compost. We’re doing a good job of developing a compost system, but we need to cultivate a system in which we capture food before it goes into the trash or compost.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite East Bay Bagels",
"title": "Bay Area Bites Guide to 10 Favorite East Bay Bagels",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Over the last few years, the number of places to get a bagel in the Bay Area has increased, along with the diversity of bagels offered: the puffy, “roll with a hole” bagels California is infamous for have been jettisoned for more intriguing options. This list highlights ten of the best places to get a bagel in the East Bay, ranging from traditional New York style bagels to bagels with a decidedly Bay Area twist, like gluten-free bagels and vegan cream cheese.\u003c/p>\n\u003cp>Your favorite’s not on the list? Let us know in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88604,88609,88603,88605,88606\"]\u003c/p>\n\u003cp>Authentic Bagel is the product of two Rhode Island brothers who made their way West and decided to replicate the bagels of their childhood with the skills they picked up at culinary school. Their dense, chewy bagels are the result of an East Coast meets West Coast combination of their grandmother’s recipe and sourdough starter, with the same mentality extending to the rest of their menu: classics like a corned beef sandwich (a bagel piled high with their tender house made corned beef) share space with Bay Area friendly offerings like a tempeh and vegan cream cheese sandwich. Don’t miss their custom Roast Co coffee blend or the bagel-sized chocolate chip cookies.\u003c/p>\n\u003cp>\u003ca href=\"http://abagelcompany.com/home\" target=\"_blank\">\u003cstrong>Authentic Bagel Company\u003c/strong>\u003c/a>\u003cbr>\n463 2nd St, Oakland, CA 94607 [\u003ca href=\"http://goo.gl/IaZwKt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 459-1201\u003cbr>\nHours: Wed-Mon 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/abagelco\" target=\"_blank\">Authentic Bagel Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelCo\" target=\"_blank\">@BagelCo\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88611,88612,88610,88614,88613\"]\u003c/p>\n\u003cp>Sometimes when you toast a bready bagel, there’s no textural difference between the crust and interior, just an endless flabby mass. The bagels that Baron Baking produces are the antithesis of that doughy hell: they’re a wonder, with a crunchy exterior that gives way to a pleasantly chewy interior. They’re available at several locations around the Bay Area, but Stag’s Lunchette gives them the royal treatment with their bagel plate, where they’re topped with a hefty portion of smoked trout. Ex Saul’s Deli cook Dan Graf developed his recipe after a series of obsessive tests to discover what made the perfect bagel, and the care is evident in each bite. But don’t just take my word for it: even \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/in-northern-california-bagels-come-full-circle.html\" target=\"_blank\">\u003cem>The New York Times\u003c/em>\u003c/a> approves.\u003c/p>\n\u003cp>\u003ca href=\"http://baronbaking.com/index.html\" target=\"_blank\">\u003cstrong>Baron Baking\u003c/strong>\u003c/a>\u003cbr>\nAvailable at \u003ca href=\"http://saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>, \u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">Stags Lunchette\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/09/10/mid-week-menu-bar-dogwoods-new-spinoff-barons-big-bagel-account-and-dollar-oysters-galore\" target=\"_blank\">Oakland Whole Foods\u003c/a>.\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/BaronBaking\" target=\"_blank\">Baron Baking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaronBaking\" target=\"_blank\">@BaronBaking\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88651,88652,88658,88657,88650,88653,88654\"]\u003c/p>\n\u003cp>The bagels at Beauty’s are the only ones in the East Bay made in the Montreal style: they’re boiled in honey water, baked throughout the day in their wood fired oven, then tossed in the air before being covered in toppings:\u003c/p>\n\u003cfigure id=\"attachment_88649\" class=\"wp-caption aligncenter\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\">\u003cimg class=\"size-full wp-image-88649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\" alt=\"Beauty's Bagels owner Blake Joffe taking bagels out of their (10,000 pound) wood fired oven\" width=\"225\" height=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels owner Blake Joffe taking bagels out of their wood fired oven\u003c/figcaption>\u003c/figure>\n\u003cp>The process leaves the bagels with a crisp crust and tender interior. Try one of their decadent lunch options (the fried chicken with beet coleslaw, or the After School Special with liver and pickled onions) on their exceptional salt and pepper bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com/\" target=\"_blank\">\u003cstrong>Beauty's Bagel Shop\u003c/strong>\u003c/a>\u003cbr>\n3838 Telegraph Ave, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/dpBu9q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6098\u003cbr>\nHours: Tue-Fri 7am-3pm, Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beautysbagelshop\" target=\"_blank\">Beauty's Bagel Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/beautysbagel\" target=\"_blank\">@beautysbagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88618,88617,88616,88619\"]\u003c/p>\n\u003cp>Berkeley Bagels is a place of excess: You want choices? The staggeringly large menu stretches the length of the store’s wall. Like cream cheese? The ungodly amount they use is enough for three bagels. Fan of poppy seed bagels? How about upgrading to a Super Seed bagel? The bagel sandwiches are huge, the jalapeño cream cheese pleasantly spicy, and you won’t even resent them for the nap you’ll need afterwards.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/berkeley-bagels-berkeley\" target=\"_blank\">\u003cstrong>Berkeley Bagels\u003c/strong>\u003c/a>\u003cbr>\n1281 Gilman St, Berkeley, CA 94706 [\u003ca href=\"http://goo.gl/ppuEZh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 524-3104\u003cbr>\nHours: Mon-Fri 6:30am-5pm, Sat 7am-5pm, Sun 7am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88622,88621,88620,88623,88624\"]\u003c/p>\n\u003cp>The Berkeley institution makes one bagel, and it’s a good one: a pitch black, caraway heavy rye-pumpernickel option that’s not overwhelmingly bready, despite being made with the bakery’s sourdough starter. And it’s cheap: since it’s only a dollar, you’ll have money left over to grab something from the nearby cheese counter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cheeseboardcollective.coop/\">\u003cstrong>The Cheese Board Collective\u003c/strong>\u003c/a>\u003cbr>\n1504 Shattuck Ave, Berkeley, CA 94709 [map]\u003cbr>\nPh: (510) 549-3183\u003cbr>\nHours: Mon 7am-1pm, Tue-Fri 7am-6pm, Sat 8am-5pm \u003cstrong>Bagels available Tue and Sat\u003c/strong>\u003cbr>\nFacebook: \u003ca href=\"http://goo.gl/i7HwmP\" target=\"_blank\">The Cheese Board Collective\u003c/a> Twitter: \u003ca href=\"https://twitter.com/CheeseBoardColl\" target=\"_blank\">@CheeseBoardColl\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88626,88627,88625,88628,88629\"]\u003c/p>\n\u003cp>If Beauty’s, Baron Baking and Authentic are part of a second wave of Bay Area bagel makers, Bagel St Café is unabashedly first wave: an unpretentious place to go for a large, stately bagels topped with excessive amounts of cheese and meats. The bagel flavors are creative (honey corn, pumpkin), the prices are low, and the thing to get is a pizza bagel, of which they offer an impressive five varieties, all piled high with toppings and boasting a layer of lightly browned, perfectly melted cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bagelstreetcafe.net/locations/berkeley\" target=\"_blank\">\u003cstrong>Bagel Street Cáfe\u003c/strong>\u003c/a>\u003cbr>\n2148 Center St Berkeley, CA 94704 [\u003ca href=\"http://goo.gl/2FPnSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 704-0199\u003cbr>\nHours: Mon-Fri 6am-6pm, Sat 7am-5pm, Sun 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bagel-Street-C%C3%A1fe/509988725780056?ref=br_tf\" target=\"_blank\">Bagel Street Cáfe\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88631,88632,88633,88630,88634\"]\u003c/p>\n\u003cp>This dependable Alameda institution boils and bakes their bagels every morning and sticks mainly to the classics (although they do offer honey butter as a topping and an intriguing sounding French toast bagel that was sold out when I got there) with good results: a supple bagel with a crispy crust that’s slightly taller and slightly larger than most. Order any of the deli sandwiches on a bagel for a towering, filling lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/levys-bagels-and-co-alameda\" target=\"_blank\">\u003cstrong>Levy's Bagels & Co\u003c/strong>\u003c/a>\u003cbr>\n730 Atlantic Ave, Alameda, CA 94501 [\u003ca href=\"http://goo.gl/Ylf9jW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 523-1080\u003cbr>\nHours: Mon-Fri 6am-5pm, Sat-Sun 6:30am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88637,88636,88635,88639,88638\"]\u003c/p>\n\u003cp>The bagels at this gluten-free mecca are made from their standard blend of brown rice flour, potato starch and tapioca flour. The result? A bagel with a slightly biscuit like quality, lightly browned exterior and a subtle sweetness, perfect for the \u003ca href=\"http://www.mariposabaking.com/collections/gifts/products/mariposa-t-shirt\" target=\"_blank\">\"gluten freek”\u003c/a> in your life.\u003c/p>\n\u003cp>\u003ca href=\"http://pickup.mariposabaking.com/\" target=\"_blank\">\u003cstrong>Mariposa Baking Company\u003c/strong>\u003c/a>\u003cbr>\n5427 Telegraph Ave, Unit D3, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/rlcqJ8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm, Sat 9am-5pm, Sat 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaGlutenFreeBakingCompany\" target=\"_blank\">Mariposa, Artisan Crafted Gluten Free Bakery & Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@mariposabaking\u003c/a>\u003cbr>\nPrice Range: $ (Bagels $10 and under, other menu items $$, with entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88641,88644,88640,88642,88643\"]\u003c/p>\n\u003cp>While their name evokes an old school East Coast deli, the boiled then baked bagels at this Rockridge café are anything but traditional. (Turns out, the \u003ca href=\"http://en.wikipedia.org/wiki/Brooklyn,_California\" target=\"_blank\">Brooklyn they’re referencing\u003c/a> is not the New York borough, but a former city in Alameda County, now annexed to Oakland.) And that’s a good thing: while a Spinach Asiago bagel may not be authentic, Old Brooklyn’s version is delicious, solid enough to give your mouth a workout and not too bready. They offer the standard flavors like poppy seed and everything, but the real draw is the assortment of unusual bagel flavors—pesto, orange-cranberry--and intriguing toppings, like hummus and Nutella. Let the New York bagel snobs sneer. For anyone in the Bay Area that secretly enjoys Noah’s Bagels' wild flavors but who craves a better tasting option, Old Brooklyn’s are the perfect East meets West bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-brooklyn-bagels-and-deli-oakland\" target=\"_blank\">\u003cstrong>Old Brooklyn Bagels & Deli\u003c/strong>\u003c/a>\u003cbr>\n6000 College Ave, Oakland, CA 94618 [\u003ca href=\"http://goo.gl/8c8NFd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-4963\u003cbr>\nHours: Mon-Fri 7am-5pm, Sat-Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oldbrooklynbd\" target=\"_blank\">Old Brooklyn Bagels & Deli\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88646,88647\"]\u003c/p>\n\u003cp>Odd Bagel’s bagels are a revelation for several reasons: not only did owner Brent Woodard manage to create a gluten-free bread product with no lingering chemical aftertaste or bizarre texture, he also managed do so without any eggs, making them probably the most inclusive bagels in the country. Most impressive, however, is the fact his bagels don’t taste good for being a gluten-free bagel. They just taste good, period: dense, chewy and satisfying.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oddbagel.com/\" target=\"_blank\">\u003cstrong>Odd Bagel\u003c/strong>\u003c/a>\u003cbr>\nCurrently available at \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and \u003ca href=\"http://migletsgf.com/\" target=\"_blank\">Miglet's Gluten-Free Bakery & Grocery\u003c/a> in Danville. Will soon be available on Good Eggs and other retailers.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OddBagel\" target=\"_blank\">Odd Bagel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/oddbagel\" target=\"_blank\">@OddBagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "Don't listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over the last few years, the number of places to get a bagel in the Bay Area has increased, along with the diversity of bagels offered: the puffy, “roll with a hole” bagels California is infamous for have been jettisoned for more intriguing options. This list highlights ten of the best places to get a bagel in the East Bay, ranging from traditional New York style bagels to bagels with a decidedly Bay Area twist, like gluten-free bagels and vegan cream cheese.\u003c/p>\n\u003cp>Your favorite’s not on the list? Let us know in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Authentic Bagel is the product of two Rhode Island brothers who made their way West and decided to replicate the bagels of their childhood with the skills they picked up at culinary school. Their dense, chewy bagels are the result of an East Coast meets West Coast combination of their grandmother’s recipe and sourdough starter, with the same mentality extending to the rest of their menu: classics like a corned beef sandwich (a bagel piled high with their tender house made corned beef) share space with Bay Area friendly offerings like a tempeh and vegan cream cheese sandwich. Don’t miss their custom Roast Co coffee blend or the bagel-sized chocolate chip cookies.\u003c/p>\n\u003cp>\u003ca href=\"http://abagelcompany.com/home\" target=\"_blank\">\u003cstrong>Authentic Bagel Company\u003c/strong>\u003c/a>\u003cbr>\n463 2nd St, Oakland, CA 94607 [\u003ca href=\"http://goo.gl/IaZwKt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 459-1201\u003cbr>\nHours: Wed-Mon 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/abagelco\" target=\"_blank\">Authentic Bagel Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelCo\" target=\"_blank\">@BagelCo\u003c/a>\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>Sometimes when you toast a bready bagel, there’s no textural difference between the crust and interior, just an endless flabby mass. The bagels that Baron Baking produces are the antithesis of that doughy hell: they’re a wonder, with a crunchy exterior that gives way to a pleasantly chewy interior. They’re available at several locations around the Bay Area, but Stag’s Lunchette gives them the royal treatment with their bagel plate, where they’re topped with a hefty portion of smoked trout. Ex Saul’s Deli cook Dan Graf developed his recipe after a series of obsessive tests to discover what made the perfect bagel, and the care is evident in each bite. But don’t just take my word for it: even \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/in-northern-california-bagels-come-full-circle.html\" target=\"_blank\">\u003cem>The New York Times\u003c/em>\u003c/a> approves.\u003c/p>\n\u003cp>\u003ca href=\"http://baronbaking.com/index.html\" target=\"_blank\">\u003cstrong>Baron Baking\u003c/strong>\u003c/a>\u003cbr>\nAvailable at \u003ca href=\"http://saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>, \u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">Stags Lunchette\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/09/10/mid-week-menu-bar-dogwoods-new-spinoff-barons-big-bagel-account-and-dollar-oysters-galore\" target=\"_blank\">Oakland Whole Foods\u003c/a>.\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/BaronBaking\" target=\"_blank\">Baron Baking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaronBaking\" target=\"_blank\">@BaronBaking\u003c/a>\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>The bagels at Beauty’s are the only ones in the East Bay made in the Montreal style: they’re boiled in honey water, baked throughout the day in their wood fired oven, then tossed in the air before being covered in toppings:\u003c/p>\n\u003cfigure id=\"attachment_88649\" class=\"wp-caption aligncenter\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\">\u003cimg class=\"size-full wp-image-88649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\" alt=\"Beauty's Bagels owner Blake Joffe taking bagels out of their (10,000 pound) wood fired oven\" width=\"225\" height=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels owner Blake Joffe taking bagels out of their wood fired oven\u003c/figcaption>\u003c/figure>\n\u003cp>The process leaves the bagels with a crisp crust and tender interior. Try one of their decadent lunch options (the fried chicken with beet coleslaw, or the After School Special with liver and pickled onions) on their exceptional salt and pepper bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com/\" target=\"_blank\">\u003cstrong>Beauty's Bagel Shop\u003c/strong>\u003c/a>\u003cbr>\n3838 Telegraph Ave, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/dpBu9q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6098\u003cbr>\nHours: Tue-Fri 7am-3pm, Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beautysbagelshop\" target=\"_blank\">Beauty's Bagel Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/beautysbagel\" target=\"_blank\">@beautysbagel\u003c/a>\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>Berkeley Bagels is a place of excess: You want choices? The staggeringly large menu stretches the length of the store’s wall. Like cream cheese? The ungodly amount they use is enough for three bagels. Fan of poppy seed bagels? How about upgrading to a Super Seed bagel? The bagel sandwiches are huge, the jalapeño cream cheese pleasantly spicy, and you won’t even resent them for the nap you’ll need afterwards.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/berkeley-bagels-berkeley\" target=\"_blank\">\u003cstrong>Berkeley Bagels\u003c/strong>\u003c/a>\u003cbr>\n1281 Gilman St, Berkeley, CA 94706 [\u003ca href=\"http://goo.gl/ppuEZh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 524-3104\u003cbr>\nHours: Mon-Fri 6:30am-5pm, Sat 7am-5pm, Sun 7am-4pm\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>The Berkeley institution makes one bagel, and it’s a good one: a pitch black, caraway heavy rye-pumpernickel option that’s not overwhelmingly bready, despite being made with the bakery’s sourdough starter. And it’s cheap: since it’s only a dollar, you’ll have money left over to grab something from the nearby cheese counter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cheeseboardcollective.coop/\">\u003cstrong>The Cheese Board Collective\u003c/strong>\u003c/a>\u003cbr>\n1504 Shattuck Ave, Berkeley, CA 94709 [map]\u003cbr>\nPh: (510) 549-3183\u003cbr>\nHours: Mon 7am-1pm, Tue-Fri 7am-6pm, Sat 8am-5pm \u003cstrong>Bagels available Tue and Sat\u003c/strong>\u003cbr>\nFacebook: \u003ca href=\"http://goo.gl/i7HwmP\" target=\"_blank\">The Cheese Board Collective\u003c/a> Twitter: \u003ca href=\"https://twitter.com/CheeseBoardColl\" target=\"_blank\">@CheeseBoardColl\u003c/a>\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>If Beauty’s, Baron Baking and Authentic are part of a second wave of Bay Area bagel makers, Bagel St Café is unabashedly first wave: an unpretentious place to go for a large, stately bagels topped with excessive amounts of cheese and meats. The bagel flavors are creative (honey corn, pumpkin), the prices are low, and the thing to get is a pizza bagel, of which they offer an impressive five varieties, all piled high with toppings and boasting a layer of lightly browned, perfectly melted cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bagelstreetcafe.net/locations/berkeley\" target=\"_blank\">\u003cstrong>Bagel Street Cáfe\u003c/strong>\u003c/a>\u003cbr>\n2148 Center St Berkeley, CA 94704 [\u003ca href=\"http://goo.gl/2FPnSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 704-0199\u003cbr>\nHours: Mon-Fri 6am-6pm, Sat 7am-5pm, Sun 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bagel-Street-C%C3%A1fe/509988725780056?ref=br_tf\" target=\"_blank\">Bagel Street Cáfe\u003c/a>\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>This dependable Alameda institution boils and bakes their bagels every morning and sticks mainly to the classics (although they do offer honey butter as a topping and an intriguing sounding French toast bagel that was sold out when I got there) with good results: a supple bagel with a crispy crust that’s slightly taller and slightly larger than most. Order any of the deli sandwiches on a bagel for a towering, filling lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/levys-bagels-and-co-alameda\" target=\"_blank\">\u003cstrong>Levy's Bagels & Co\u003c/strong>\u003c/a>\u003cbr>\n730 Atlantic Ave, Alameda, CA 94501 [\u003ca href=\"http://goo.gl/Ylf9jW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 523-1080\u003cbr>\nHours: Mon-Fri 6am-5pm, Sat-Sun 6:30am-4pm\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>The bagels at this gluten-free mecca are made from their standard blend of brown rice flour, potato starch and tapioca flour. The result? A bagel with a slightly biscuit like quality, lightly browned exterior and a subtle sweetness, perfect for the \u003ca href=\"http://www.mariposabaking.com/collections/gifts/products/mariposa-t-shirt\" target=\"_blank\">\"gluten freek”\u003c/a> in your life.\u003c/p>\n\u003cp>\u003ca href=\"http://pickup.mariposabaking.com/\" target=\"_blank\">\u003cstrong>Mariposa Baking Company\u003c/strong>\u003c/a>\u003cbr>\n5427 Telegraph Ave, Unit D3, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/rlcqJ8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm, Sat 9am-5pm, Sat 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaGlutenFreeBakingCompany\" target=\"_blank\">Mariposa, Artisan Crafted Gluten Free Bakery & Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@mariposabaking\u003c/a>\u003cbr>\nPrice Range: $ (Bagels $10 and under, other menu items $$, with 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>While their name evokes an old school East Coast deli, the boiled then baked bagels at this Rockridge café are anything but traditional. (Turns out, the \u003ca href=\"http://en.wikipedia.org/wiki/Brooklyn,_California\" target=\"_blank\">Brooklyn they’re referencing\u003c/a> is not the New York borough, but a former city in Alameda County, now annexed to Oakland.) And that’s a good thing: while a Spinach Asiago bagel may not be authentic, Old Brooklyn’s version is delicious, solid enough to give your mouth a workout and not too bready. They offer the standard flavors like poppy seed and everything, but the real draw is the assortment of unusual bagel flavors—pesto, orange-cranberry--and intriguing toppings, like hummus and Nutella. Let the New York bagel snobs sneer. For anyone in the Bay Area that secretly enjoys Noah’s Bagels' wild flavors but who craves a better tasting option, Old Brooklyn’s are the perfect East meets West bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-brooklyn-bagels-and-deli-oakland\" target=\"_blank\">\u003cstrong>Old Brooklyn Bagels & Deli\u003c/strong>\u003c/a>\u003cbr>\n6000 College Ave, Oakland, CA 94618 [\u003ca href=\"http://goo.gl/8c8NFd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-4963\u003cbr>\nHours: Mon-Fri 7am-5pm, Sat-Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oldbrooklynbd\" target=\"_blank\">Old Brooklyn Bagels & Deli\u003c/a>\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>Odd Bagel’s bagels are a revelation for several reasons: not only did owner Brent Woodard manage to create a gluten-free bread product with no lingering chemical aftertaste or bizarre texture, he also managed do so without any eggs, making them probably the most inclusive bagels in the country. Most impressive, however, is the fact his bagels don’t taste good for being a gluten-free bagel. They just taste good, period: dense, chewy and satisfying.\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.oddbagel.com/\" target=\"_blank\">\u003cstrong>Odd Bagel\u003c/strong>\u003c/a>\u003cbr>\nCurrently available at \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and \u003ca href=\"http://migletsgf.com/\" target=\"_blank\">Miglet's Gluten-Free Bakery & Grocery\u003c/a> in Danville. Will soon be available on Good Eggs and other retailers.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OddBagel\" target=\"_blank\">Odd Bagel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/oddbagel\" target=\"_blank\">@OddBagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Farmers Pray for Rain, Prepare for Continued Drought",
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"content": "\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n",
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"excerpt": "Farmers at the annual fundraiser for The Center for Land-Based Learning say they’re doing OK this year, with a bit of strategic tinkering and water-wise practices. But if the drought drags on into another year, they except to hurt, a lot.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Treat: A Pile of Cheesy Breadstick 'Bones'",
"title": "Halloween Treat: A Pile of Cheesy Breadstick 'Bones'",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\">\u003cimg class=\"size-full wp-image-88518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\" alt=\"Cheesy Breadstick Bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn’t love gnawing on a big pile of bones? Well, probably many people unless we’re talking succulent BBQ ribs or a T-bone steak or if you are a dog. But this pile of breadstick bones can be appreciated by just about anyone, whether you are carnivorous or vegetarian! (If you are vegan, omit the cheese.)\u003c/p>\n\u003cp>Crunchy breadsticks are a great party snack, and you can make them as big or small as you like. The directions here will result in fairly good-sized bones. For a bigger party, just divide the dough into more pieces, up to 24 pieces, and then follow the directions.\u003c/p>\n\u003cp>Serve them on their own as part of a buffet, or with dips alongside. A bowl full of “blood” (marinara sauce) would be a great accompaniment for an even spookier effect. Bwah hahaha.\u003c/p>\n\u003cfigure id=\"attachment_88522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\">\u003cimg class=\"size-full wp-image-88522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\" alt=\"Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cheesy Breadstick 'Bones'\u003c/h3>\n\u003cp>\u003cem>Makes 12 bones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb your favorite pizza dough, purchased or \u003ca href=\"http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html\" target=\"_blank\" rel=\"noopener\">homemade\u003c/a>\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Grated Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Divide the dough into 12 equal pieces (if you have a scale, it’s great if you can weigh them). Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Create a bone shape by tearing the ends in half and forming into knobs for bones. Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\">\u003cimg class=\"size-full wp-image-88507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\" alt=\"Divide dough into 12 equal pieces. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide dough into 12 equal pieces.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\">\u003cimg class=\"size-full wp-image-88508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\" alt=\"Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\">\u003cimg class=\"size-full wp-image-88510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\" alt=\"Create a bone shape by tearing the ends in half and forming into knobs for bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Create a bone shape by tearing the ends in half and forming into knobs for bones.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\">\u003cimg class=\"size-full wp-image-88514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\" alt=\"Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover loosely with plastic wrap and place in a warm, draft-free part of the kitchen. Let rise for about 30 minutes, or until puffy.\u003c/li>\n\u003cli>While the bones are rising, position the rack in the center of the oven and preheat the oven to 425F. Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Let cool slightly before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-trays.jpg\">\u003cimg class=\"size-full wp-image-88520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-trays.jpg\" alt=\"Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88519\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-plate.jpg\">\u003cimg class=\"size-full wp-image-88519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-plate.jpg\" alt=\"Let cool slightly before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let cool slightly before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Want to have some Halloween food fun? Make a pile of these crunchy, cheesy bone-shaped breadsticks, then watch them disappear. ",
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"description": "Want to have some Halloween food fun? Make a pile of these crunchy, cheesy bone-shaped breadsticks, then watch them disappear. ",
"title": "Halloween Treat: A Pile of Cheesy Breadstick 'Bones' | KQED",
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"headline": "Halloween Treat: A Pile of Cheesy Breadstick 'Bones'",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\">\u003cimg class=\"size-full wp-image-88518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\" alt=\"Cheesy Breadstick Bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn’t love gnawing on a big pile of bones? Well, probably many people unless we’re talking succulent BBQ ribs or a T-bone steak or if you are a dog. But this pile of breadstick bones can be appreciated by just about anyone, whether you are carnivorous or vegetarian! (If you are vegan, omit the cheese.)\u003c/p>\n\u003cp>Crunchy breadsticks are a great party snack, and you can make them as big or small as you like. The directions here will result in fairly good-sized bones. For a bigger party, just divide the dough into more pieces, up to 24 pieces, and then follow the directions.\u003c/p>\n\u003cp>Serve them on their own as part of a buffet, or with dips alongside. A bowl full of “blood” (marinara sauce) would be a great accompaniment for an even spookier effect. Bwah hahaha.\u003c/p>\n\u003cfigure id=\"attachment_88522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\">\u003cimg class=\"size-full wp-image-88522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\" alt=\"Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cheesy Breadstick 'Bones'\u003c/h3>\n\u003cp>\u003cem>Makes 12 bones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb your favorite pizza dough, purchased or \u003ca href=\"http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html\" target=\"_blank\" rel=\"noopener\">homemade\u003c/a>\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Grated Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Divide the dough into 12 equal pieces (if you have a scale, it’s great if you can weigh them). Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Create a bone shape by tearing the ends in half and forming into knobs for bones. Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\">\u003cimg class=\"size-full wp-image-88507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\" alt=\"Divide dough into 12 equal pieces. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide dough into 12 equal pieces.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\">\u003cimg class=\"size-full wp-image-88508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\" alt=\"Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\">\u003cimg class=\"size-full wp-image-88510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\" alt=\"Create a bone shape by tearing the ends in half and forming into knobs for bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Create a bone shape by tearing the ends in half and forming into knobs for bones.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\">\u003cimg class=\"size-full wp-image-88514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\" alt=\"Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover loosely with plastic wrap and place in a warm, draft-free part of the kitchen. Let rise for about 30 minutes, or until puffy.\u003c/li>\n\u003cli>While the bones are rising, position the rack in the center of the oven and preheat the oven to 425F. Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Let cool slightly before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-trays.jpg\">\u003cimg class=\"size-full wp-image-88520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-trays.jpg\" alt=\"Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88519\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-plate.jpg\">\u003cimg class=\"size-full wp-image-88519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-plate.jpg\" alt=\"Let cool slightly before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let cool slightly before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts",
"title": "Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says let’s have a party more than whipping up a bowl of creamy, lime-kissed guacamole and setting it down next to a pile of crisp tortilla chips. Well, at least at my house that constitutes a party (especially with an ice-cold beer alongside). It seems like every time I make guacamole, the second it’s ready everyone is suddenly right there in the kitchen.\u003c/p>\n\u003cp>So the next time you are planning a party (Halloween is coming up fast, friends) remember this: guacamole makes a great base--a bumpy, grass-green landscape--for all sorts of inventive things. I decided to turn that yummy landscape into a fun and slightly creepy graveyard scene.\u003c/p>\n\u003cp>You can personalize this any way you want, but the general idea is to spread your vat of guac in a shallow baking dish (the spookier the better) and then plunge eerie crisp tortilla chips in the shapes of gravestones, ghosts and ghouls, and anything else you can think of, into the guac.\u003c/p>\n\u003cp>The tortilla chip shapes are cut from fresh corn tortillas and then shallow fried in a cast-iron skillet. It's easier than you might expect (especially if you stick to tombstones and ghosts) and takes less than a minute to bathe them in the hot oil and crisp them up. \u003cstrong>Some tips:\u003c/strong> be sure to use a sharp paring knife to cut out the shapes, leave room at the bottom so you can plunge the shape down into the guacamole, and once cut, get it into the oil quickly so it doesn’t dry out or curl up.\u003c/p>\n\u003cp>Get creative with your shapes (I made ghosts, tombstones, a creepy cat, and an ominous tree), and with what you put in the guac! I've given you a basic, and tasty, recipe for the guac, but feel free to add in other things you like: diced cucumber, minced jalapeño, a big spoonful of your favorite salsa...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you want to make the guacamole up to 3 hours in advance, spread it in your dish, squeeze some lime juice over the top, then cover it with plastic wrap pressed directly onto the surface of the guacamole, and refrigerate until party time. You can cut and fry the chips earlier in the day, just let them cool then put them into an airtight container. Don't plunge them into the guacamole until the party starts, and make sure to make plenty of extra to replenish the scene.\u003c/p>\n\u003cp>\u003cstrong>Have a ghoulish time!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_88471\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-88471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\" alt=\"Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Guacamole Graveyard\u003c/h3>\n\u003cp>\u003cem>Makes enough for 6 people\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Tortilla tombstones and ghosts\u003c/em>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Corn tortillas*\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> 6 or 8 inch tortillas are fine; the amount you need depends on how many shapes you want to make. I made about 7 shapes to start with, and was able to cut 2 or 3 from each tortilla. Be sure to make extra, at least 2 to 3x more.\u003c/p>\n\u003cp>\u003cem>Guacamole\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 ripe avocados\u003c/li>\n\u003cli>1 ripe tomato, halved, seeded, and finely chopped\u003c/li>\n\u003cli>1/4 cup finely chopped fresh cilantro\u003c/li>\n\u003cli>Juice of 1 to 2 limes\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tortilla tombstones and ghosts, cut out tombstone and ghost shapes (or get crazy and try a cat or a tree) from the tortillas using a sharp knife. They should be about 3 or 4 inches tall.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\">\u003cimg class=\"size-full wp-image-88459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\" alt=\" Cut out tombstone and ghost shapes from the tortillas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut out tombstone and ghost shapes from the tortillas.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm 1/2 inch of oil over medium-high heat until very hot. Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula if they start to curl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\">\u003cimg class=\"size-full wp-image-88460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\" alt=\"Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\">\u003cimg class=\"size-full wp-image-88457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\" alt=\"Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the guacamole, cut the avocados in half lengthwise and remove the pit. Using a metal soup spoon, scoop out the avocado flesh and add it to a mixing bowl. Discard the skins.\u003c/li>\n\u003cli>Using a fork or potato masher, mash the avocado until not quite smooth. Add the tomato, cilantro, lime juice, and salt and stir to combine. Spread the guacamole in a shallow 9-inch square or round serving or baking dish (a pie or cake pan also works).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\">\u003cimg class=\"size-full wp-image-88472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\" alt=\"Using a fork or potato masher, mash the avocado until not quite smooth.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a fork or potato masher, mash the avocado until not quite smooth.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\">\u003cimg class=\"size-full wp-image-88470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\" alt=\"Spread the guacamole in a shallow 9-inch square or round serving or baking dish .\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the guacamole in a shallow 9-inch square or round serving or baking dish.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, set the ghosts and tombstones into the guacamole to create a graveyard. Dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\">\u003cimg class=\"size-full wp-image-88464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Turn creamy, lime-kissed guacamole into a ghoulish graveyard scene for your upcoming Halloween party. It also makes a great potluck addition to any creepy get-together.",
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"description": "Turn creamy, lime-kissed guacamole into a ghoulish graveyard scene for your upcoming Halloween party. It also makes a great potluck addition to any creepy get-together.",
"title": "Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts | KQED",
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"headline": "Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts",
"datePublished": "2014-10-07T14:05:17-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says let’s have a party more than whipping up a bowl of creamy, lime-kissed guacamole and setting it down next to a pile of crisp tortilla chips. Well, at least at my house that constitutes a party (especially with an ice-cold beer alongside). It seems like every time I make guacamole, the second it’s ready everyone is suddenly right there in the kitchen.\u003c/p>\n\u003cp>So the next time you are planning a party (Halloween is coming up fast, friends) remember this: guacamole makes a great base--a bumpy, grass-green landscape--for all sorts of inventive things. I decided to turn that yummy landscape into a fun and slightly creepy graveyard scene.\u003c/p>\n\u003cp>You can personalize this any way you want, but the general idea is to spread your vat of guac in a shallow baking dish (the spookier the better) and then plunge eerie crisp tortilla chips in the shapes of gravestones, ghosts and ghouls, and anything else you can think of, into the guac.\u003c/p>\n\u003cp>The tortilla chip shapes are cut from fresh corn tortillas and then shallow fried in a cast-iron skillet. It's easier than you might expect (especially if you stick to tombstones and ghosts) and takes less than a minute to bathe them in the hot oil and crisp them up. \u003cstrong>Some tips:\u003c/strong> be sure to use a sharp paring knife to cut out the shapes, leave room at the bottom so you can plunge the shape down into the guacamole, and once cut, get it into the oil quickly so it doesn’t dry out or curl up.\u003c/p>\n\u003cp>Get creative with your shapes (I made ghosts, tombstones, a creepy cat, and an ominous tree), and with what you put in the guac! I've given you a basic, and tasty, recipe for the guac, but feel free to add in other things you like: diced cucumber, minced jalapeño, a big spoonful of your favorite salsa...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to make the guacamole up to 3 hours in advance, spread it in your dish, squeeze some lime juice over the top, then cover it with plastic wrap pressed directly onto the surface of the guacamole, and refrigerate until party time. You can cut and fry the chips earlier in the day, just let them cool then put them into an airtight container. Don't plunge them into the guacamole until the party starts, and make sure to make plenty of extra to replenish the scene.\u003c/p>\n\u003cp>\u003cstrong>Have a ghoulish time!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_88471\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-88471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\" alt=\"Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Guacamole Graveyard\u003c/h3>\n\u003cp>\u003cem>Makes enough for 6 people\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Tortilla tombstones and ghosts\u003c/em>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Corn tortillas*\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> 6 or 8 inch tortillas are fine; the amount you need depends on how many shapes you want to make. I made about 7 shapes to start with, and was able to cut 2 or 3 from each tortilla. Be sure to make extra, at least 2 to 3x more.\u003c/p>\n\u003cp>\u003cem>Guacamole\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 ripe avocados\u003c/li>\n\u003cli>1 ripe tomato, halved, seeded, and finely chopped\u003c/li>\n\u003cli>1/4 cup finely chopped fresh cilantro\u003c/li>\n\u003cli>Juice of 1 to 2 limes\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tortilla tombstones and ghosts, cut out tombstone and ghost shapes (or get crazy and try a cat or a tree) from the tortillas using a sharp knife. They should be about 3 or 4 inches tall.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\">\u003cimg class=\"size-full wp-image-88459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\" alt=\" Cut out tombstone and ghost shapes from the tortillas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut out tombstone and ghost shapes from the tortillas.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm 1/2 inch of oil over medium-high heat until very hot. Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula if they start to curl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\">\u003cimg class=\"size-full wp-image-88460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\" alt=\"Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\">\u003cimg class=\"size-full wp-image-88457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\" alt=\"Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the guacamole, cut the avocados in half lengthwise and remove the pit. Using a metal soup spoon, scoop out the avocado flesh and add it to a mixing bowl. Discard the skins.\u003c/li>\n\u003cli>Using a fork or potato masher, mash the avocado until not quite smooth. Add the tomato, cilantro, lime juice, and salt and stir to combine. Spread the guacamole in a shallow 9-inch square or round serving or baking dish (a pie or cake pan also works).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\">\u003cimg class=\"size-full wp-image-88472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\" alt=\"Using a fork or potato masher, mash the avocado until not quite smooth.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a fork or potato masher, mash the avocado until not quite smooth.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\">\u003cimg class=\"size-full wp-image-88470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\" alt=\"Spread the guacamole in a shallow 9-inch square or round serving or baking dish .\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the guacamole in a shallow 9-inch square or round serving or baking dish.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, set the ghosts and tombstones into the guacamole to create a graveyard. Dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\">\u003cimg class=\"size-full wp-image-88464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "With Bowling Balls, Cute Kittens and Cotton-Candy Cocktails, Theme Restaurants Bounce Back",
"title": "With Bowling Balls, Cute Kittens and Cotton-Candy Cocktails, Theme Restaurants Bounce Back",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\" alt=\"Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\" width=\"1000\" height=\"765\" class=\"size-full wp-image-88366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The server's spaghetti-strapped, fringe-fronted, scarlet flapper dress makes her look -- as she glides bearing a lemongrassy \"Lucky Luciano\" cocktail past soaring columns and snappy-hatted dancers under classic chandeliers -- languid, liquid, lava-esque. \u003c/p>\n\u003cp>Chicago, 1929?\u003c/p>\n\u003cp>No: Alameda, 2014. Occupying a historic former bank building, hosting bay tours in gangster Al Capone's actual yacht, \u003ca href=\"http://www.caponesspeakeasy.net/\" target=\"_blank\">Capone's Speakeasy\u003c/a> is one of several fun, immersive new theme restaurants daring to dot a region that takes eating so seriously as to be ... well, scary.\u003c/p>\n\u003cp>\u003cstrong>Admit it:\u003c/strong> Around here, once the forks come out, the laughter kinda stops.\u003c/p>\n\u003cp>Mixing fun with food constitutes a Bay Area business risk. What happens when you tell basilisk-eyed marrow-munchers: \u003cem>Watch jousters over your starters! It's not all about the food!?\u003c/em> The owners of Capone's Speakeasy will soon know. As will the owners of 50,000-square-foot, stratospherically ceilinged \u003ca href=\"http://plankoakland.com/splash/\" target=\"_blank\">plank\u003c/a> [lower-case p], opening in Jack London Square October 10 and boasting full-sized bocce courts, bowling lanes and arcade games.\u003c/p>\n\u003cfigure id=\"attachment_88351\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\" alt=\"Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88351\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>And as will the proprietors of \u003ca href=\"http://www.cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, America's first cat café, \u003ca href=\"http://cattownoakland.org/cat-town-cafe/\" target=\"_blank\">opening in Oakland on October 25\u003c/a>. Its customers can hang out with adoptable live felines in a miniature Oakland, port and all. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We know that people care about rescue cats and want to help them, but most won’t go to a shelter to do that -- thinking the experience will be too depressing. The café provides an easy way for people to spend time with the cats and become invested in what happens to them,\" says co-proprietor Ann Dunn.\u003c/p>\n\u003cp>\"It just made sense to me that if people came in casually to drink coffee and hang out with cats, it would increase the number of cats who are adopted.\"\u003c/p>\n\u003cfigure id=\"attachment_88420\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\" alt=\"Photo courtesy of Cat Town Cafe & Adoption\" width=\"500\" class=\"size-full wp-image-88420\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Cat Town Cafe & Adoption\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Theme restaurants used to be a thing:\u003c/strong> Looking at you, \u003ca href=\"http://www.tongaroom.com/\" target=\"_blank\">Tonga Room\u003c/a>. But with rare exceptions such as the Rainforest Café, Hard Rock Café, Medieval Times and certain Las Vegas casinos, theme restaurants as a once-ubiquitous genre fell out of favor soon after Richard Nixon did -- because everything became so seeeeerious, including food. Those over a certain age mourn Manhattan's Auto Pub, whose booths comprised car chassis, Chicago's Shanghai Lil's, with its \"Chicken Chow Mein Frisco\" and Polynesian dance revues, and countless other classics.\u003c/p>\n\u003cfigure id=\"attachment_88368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\" alt=\"Vintage theme-restaurant menus. Photo: Kristan Lawson.\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant menus. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>But -- because reality is now officially unbearable? Because hipsters, today's Marie Antoinettes and Louis XIVs, demand the neo-rococo? -- theme restaurants, with their cowboy hats and clown shoes, have been bouncing back.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbanputt.com/\" target=\"_blank\">Urban Putt\u003c/a>, a high-tech Mission District minigolf restaurant-bar owned by an ex-\u003cem>PC World\u003c/em> editor and featuring steampunky holes nodding to icons including Jules Verne and Playland-by-the-Sea, opened last May. Open since 2011, carnival-themed \u003ca href=\"http://strawsf.com/\" target=\"_blank\">Straw\u003c/a> in Hayes Valley serves a \"Bearded Lady\" sandwich, a \"Ringmaster\" burger and cotton-candy cocktails. Open since 2010, SoMa's \u003ca href=\"http://www.fonduecowboy.com/Fondue_Cowboy/Home.html\" target=\"_blank\">Fondue Cowboy\u003c/a> serves \"Rawhide,\" \"Outlaw\" and \"Happy Trails\" fondues while screening black-and-white Westerns. Dogpatch's Third Rail, which opened last December, maintains a train motif. \u003c/p>\n\u003cfigure id=\"attachment_88370\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\" alt='The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio' width=\"1000\" height=\"868\" class=\"size-full wp-image-88370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>This trend is spreading worldwide. Taipei has a Mattel-licensed, pink-on-pink Barbie Café. Pittsburgh's \u003ca href=\"http://conflictkitchen.org/\" target=\"_blank\">Conflict Kitchen\u003c/a> serves food only from regions currently in political conflict withs the USA. Tokyo's \u003ca href=\"http://www.lock-up.jp/\" target=\"_blank\">The LockUp\u003c/a> evokes a dungeon. At Taiwan's burgeoning \u003ca href=\"http://www.moderntoilet.com.tw/en/about.asp\" target=\"_blank\">Modern Toilet Restaurant\u003c/a> chain, customers sit on toilets while eating corn-studded chocolate ice cream. Glass-ceilinged \u003ca href=\"http://conradhotels3.hilton.com/en/hotels/maldives/conrad-maldives-rangali-island-MLEHICI/amenities/restaurants_ithaa_undersea_restaurant.html\" target=\"_blank\">Ithaa Undersea Restaurant\u003c/a> in the Maldives is actually located sixteen feet underwater. \u003c/p>\n\u003cp>But in the Bay Area, it always comes down to the food. Does anyone besides tourists visit Rainforest Café and Hard Rock Café, dozens of whose restaurants have closed recently and whose San Francisco outposts are located on Fisherman's Wharf for an obvious reason? In the Coi/Yelp era, everyone's a critic -- and, rawhide and astroturf aside, the make-or-break will always be: How do you source your Flying Saucer Succotash? Are these funnel cakes sustainable? Clown-suited servers can't distract from -- or overcompensate for -- the meh merguez or substandard sundae anymore. \u003c/p>\n\u003cp>Today's Bay Area theme restaurateurs know this. Urban Putt's head chef Dane Boryta has helmed the kitchen at Sens and owned the Bottle Cap. Urban Putt's drinks menu was designed by Scott Baird and Josh Harris of The Bon Vivants and Trick Dog. Damien King-Kostelac, formerly of Town Hall Restaurant and now executive chef at Capone's Speakeasy, graduated from the California Culinary Academy with honors. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/17/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Cat Town will serve local Bicycle Coffee\u003c/a> and locally sourced snacks. The beer garden at plank serves fifty handcrafted brews. To produce tasty, fusiony fare such as char siu tacos and scallop ceviche, plank's executive chef Jason Moniz, formerly of Orinda's Table 24 and Oakland's Flora, sources ingredients from venues within a five-mile radius of his kitchen, such as the Jack London Square Farmers' Market and Oakland Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_88374\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\" alt=\"Jason Moniz, executive chef at plank. Photo: Kristan Lawson\" width=\"560\" class=\"size-full wp-image-88374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Moniz, executive chef at plank. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>With its jellyfish and sea-urchin chandeliers, chambered-nautilus ceiling, Oyster Bar, Beluga Ballroom and spendy seafood menu, Union Square's \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon\u003c/a> asserts an undersea ambience. But if this was the 1960s, its servers might wear mermaid tails and coconut-shell bras. \u003c/p>\n\u003cp>\u003cstrong>Would that be a good thing?\u003c/strong> \u003c/p>\n\u003cp>Yesteryear's theme restaurants abounded in imagery we'd find shocking today. Buxom servers wearing grass skirts and skintight space suits. Menus depicting brown, bones-through-their-noses \"natives.\" Coolie-hatted busboys. Serape-draped mannequins \"asleep\" under rubber saguaros. With locations in Salt Lake City, Portland and Seattle between the late 1920s and late 1940s, the \u003ca href=\"http://depts.washington.edu/civilr/coon_chicken.htm\" target=\"_blank\">Coon Chicken Inn\u003c/a> was based around the theme of black railroad porters. \u003c/p>\n\u003cp>Sure, in many ways these fantasylands with their all-inclusive themeyness -- right down to the jungle sounds and gold-pan plates -- transported visitors across galaxies and centuries, rescuing them from work or school or war, inspiring future cosmonauts, zoologists, historians and sojourners.\u003c/p>\n\u003cp>But.\u003c/p>\n\u003cp>\u003cstrong>Today's theme restaurateurs must prioritize offending no one.\u003c/strong>\u003c/p>\n\u003cp>In the Bay Area, that's pretty hard. Last month, the owners of a week-old Castro-district restaurant -- not a theme restaurant, just an ordinary Mexican place -- \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/11/bandidos-changes-name-to-hecho/\" target=\"_blank\">changed its name to Hecho\u003c/a> after activists tagged its original name, Bandidos, as a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/08/bandidos-name-sparks-controversy-in-mexican-american-community/\" target=\"_blank\">racial slur\u003c/a>. \u003c/p>\n\u003cp>Potential offense lurks everywhere. Capone's Speakeasy could offend temperance advocates, or the descendants of gangland-violence victim. Its name referencing Jack London Square's nauticality, plank -- as in \"walk the\" -- could by virtue of its nomenclature offend anyone who ever suffered at the hands of pirates. Urban Putt could offend people who were uncoordinated or unpopular as kids. \u003c/p>\n\u003cp>Joking aside, we might wonder: \u003cstrong>Can a cat café and a gangland-themed bar acquire enough loyal local regulars to stay afloat?\u003c/strong> \u003c/p>\n\u003cp>Theme restaurants located in tourist traps are pretty much guaranteed steady business. But rather than attracting regulars, tourist-trap restaurants feed an ever-changing flow of one-time-onlies. \u003c/p>\n\u003cp>The Bay Area's new theme restaurants aren't located in world-famous tourist traps. They're deep in the neighborhoods, and in Oakland. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This might, in fact, be all the more reason for locals to love them. Wait, what? Someone went to the trouble of designing and creating a full-on fantasyland and hiring an executive chef not for outsiders who might settle for mediocre food as long as it comes with a view of the bridge, but for my neighbors and me? Some fantasies are meant to be conjured not just once but again and again. That's why we call them our \"happy places.\" And sometimes, they come with friendly felines and flaming cocktails. \u003c/p>\n\n",
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"excerpt": "Theme restaurants seem to be making a comeback. Here are some that have popped up in the Bay Area beyond neighborhoods catering to tourists. Can theme restaurants develop a loyal clientele or are they a one-time novelty? \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\" alt=\"Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\" width=\"1000\" height=\"765\" class=\"size-full wp-image-88366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The server's spaghetti-strapped, fringe-fronted, scarlet flapper dress makes her look -- as she glides bearing a lemongrassy \"Lucky Luciano\" cocktail past soaring columns and snappy-hatted dancers under classic chandeliers -- languid, liquid, lava-esque. \u003c/p>\n\u003cp>Chicago, 1929?\u003c/p>\n\u003cp>No: Alameda, 2014. Occupying a historic former bank building, hosting bay tours in gangster Al Capone's actual yacht, \u003ca href=\"http://www.caponesspeakeasy.net/\" target=\"_blank\">Capone's Speakeasy\u003c/a> is one of several fun, immersive new theme restaurants daring to dot a region that takes eating so seriously as to be ... well, scary.\u003c/p>\n\u003cp>\u003cstrong>Admit it:\u003c/strong> Around here, once the forks come out, the laughter kinda stops.\u003c/p>\n\u003cp>Mixing fun with food constitutes a Bay Area business risk. What happens when you tell basilisk-eyed marrow-munchers: \u003cem>Watch jousters over your starters! It's not all about the food!?\u003c/em> The owners of Capone's Speakeasy will soon know. As will the owners of 50,000-square-foot, stratospherically ceilinged \u003ca href=\"http://plankoakland.com/splash/\" target=\"_blank\">plank\u003c/a> [lower-case p], opening in Jack London Square October 10 and boasting full-sized bocce courts, bowling lanes and arcade games.\u003c/p>\n\u003cfigure id=\"attachment_88351\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\" alt=\"Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88351\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>And as will the proprietors of \u003ca href=\"http://www.cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, America's first cat café, \u003ca href=\"http://cattownoakland.org/cat-town-cafe/\" target=\"_blank\">opening in Oakland on October 25\u003c/a>. Its customers can hang out with adoptable live felines in a miniature Oakland, port and all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We know that people care about rescue cats and want to help them, but most won’t go to a shelter to do that -- thinking the experience will be too depressing. The café provides an easy way for people to spend time with the cats and become invested in what happens to them,\" says co-proprietor Ann Dunn.\u003c/p>\n\u003cp>\"It just made sense to me that if people came in casually to drink coffee and hang out with cats, it would increase the number of cats who are adopted.\"\u003c/p>\n\u003cfigure id=\"attachment_88420\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\" alt=\"Photo courtesy of Cat Town Cafe & Adoption\" width=\"500\" class=\"size-full wp-image-88420\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Cat Town Cafe & Adoption\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Theme restaurants used to be a thing:\u003c/strong> Looking at you, \u003ca href=\"http://www.tongaroom.com/\" target=\"_blank\">Tonga Room\u003c/a>. But with rare exceptions such as the Rainforest Café, Hard Rock Café, Medieval Times and certain Las Vegas casinos, theme restaurants as a once-ubiquitous genre fell out of favor soon after Richard Nixon did -- because everything became so seeeeerious, including food. Those over a certain age mourn Manhattan's Auto Pub, whose booths comprised car chassis, Chicago's Shanghai Lil's, with its \"Chicken Chow Mein Frisco\" and Polynesian dance revues, and countless other classics.\u003c/p>\n\u003cfigure id=\"attachment_88368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\" alt=\"Vintage theme-restaurant menus. Photo: Kristan Lawson.\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant menus. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>But -- because reality is now officially unbearable? Because hipsters, today's Marie Antoinettes and Louis XIVs, demand the neo-rococo? -- theme restaurants, with their cowboy hats and clown shoes, have been bouncing back.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbanputt.com/\" target=\"_blank\">Urban Putt\u003c/a>, a high-tech Mission District minigolf restaurant-bar owned by an ex-\u003cem>PC World\u003c/em> editor and featuring steampunky holes nodding to icons including Jules Verne and Playland-by-the-Sea, opened last May. Open since 2011, carnival-themed \u003ca href=\"http://strawsf.com/\" target=\"_blank\">Straw\u003c/a> in Hayes Valley serves a \"Bearded Lady\" sandwich, a \"Ringmaster\" burger and cotton-candy cocktails. Open since 2010, SoMa's \u003ca href=\"http://www.fonduecowboy.com/Fondue_Cowboy/Home.html\" target=\"_blank\">Fondue Cowboy\u003c/a> serves \"Rawhide,\" \"Outlaw\" and \"Happy Trails\" fondues while screening black-and-white Westerns. Dogpatch's Third Rail, which opened last December, maintains a train motif. \u003c/p>\n\u003cfigure id=\"attachment_88370\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\" alt='The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio' width=\"1000\" height=\"868\" class=\"size-full wp-image-88370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>This trend is spreading worldwide. Taipei has a Mattel-licensed, pink-on-pink Barbie Café. Pittsburgh's \u003ca href=\"http://conflictkitchen.org/\" target=\"_blank\">Conflict Kitchen\u003c/a> serves food only from regions currently in political conflict withs the USA. Tokyo's \u003ca href=\"http://www.lock-up.jp/\" target=\"_blank\">The LockUp\u003c/a> evokes a dungeon. At Taiwan's burgeoning \u003ca href=\"http://www.moderntoilet.com.tw/en/about.asp\" target=\"_blank\">Modern Toilet Restaurant\u003c/a> chain, customers sit on toilets while eating corn-studded chocolate ice cream. Glass-ceilinged \u003ca href=\"http://conradhotels3.hilton.com/en/hotels/maldives/conrad-maldives-rangali-island-MLEHICI/amenities/restaurants_ithaa_undersea_restaurant.html\" target=\"_blank\">Ithaa Undersea Restaurant\u003c/a> in the Maldives is actually located sixteen feet underwater. \u003c/p>\n\u003cp>But in the Bay Area, it always comes down to the food. Does anyone besides tourists visit Rainforest Café and Hard Rock Café, dozens of whose restaurants have closed recently and whose San Francisco outposts are located on Fisherman's Wharf for an obvious reason? In the Coi/Yelp era, everyone's a critic -- and, rawhide and astroturf aside, the make-or-break will always be: How do you source your Flying Saucer Succotash? Are these funnel cakes sustainable? Clown-suited servers can't distract from -- or overcompensate for -- the meh merguez or substandard sundae anymore. \u003c/p>\n\u003cp>Today's Bay Area theme restaurateurs know this. Urban Putt's head chef Dane Boryta has helmed the kitchen at Sens and owned the Bottle Cap. Urban Putt's drinks menu was designed by Scott Baird and Josh Harris of The Bon Vivants and Trick Dog. Damien King-Kostelac, formerly of Town Hall Restaurant and now executive chef at Capone's Speakeasy, graduated from the California Culinary Academy with honors. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/17/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Cat Town will serve local Bicycle Coffee\u003c/a> and locally sourced snacks. The beer garden at plank serves fifty handcrafted brews. To produce tasty, fusiony fare such as char siu tacos and scallop ceviche, plank's executive chef Jason Moniz, formerly of Orinda's Table 24 and Oakland's Flora, sources ingredients from venues within a five-mile radius of his kitchen, such as the Jack London Square Farmers' Market and Oakland Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_88374\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\" alt=\"Jason Moniz, executive chef at plank. Photo: Kristan Lawson\" width=\"560\" class=\"size-full wp-image-88374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Moniz, executive chef at plank. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>With its jellyfish and sea-urchin chandeliers, chambered-nautilus ceiling, Oyster Bar, Beluga Ballroom and spendy seafood menu, Union Square's \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon\u003c/a> asserts an undersea ambience. But if this was the 1960s, its servers might wear mermaid tails and coconut-shell bras. \u003c/p>\n\u003cp>\u003cstrong>Would that be a good thing?\u003c/strong> \u003c/p>\n\u003cp>Yesteryear's theme restaurants abounded in imagery we'd find shocking today. Buxom servers wearing grass skirts and skintight space suits. Menus depicting brown, bones-through-their-noses \"natives.\" Coolie-hatted busboys. Serape-draped mannequins \"asleep\" under rubber saguaros. With locations in Salt Lake City, Portland and Seattle between the late 1920s and late 1940s, the \u003ca href=\"http://depts.washington.edu/civilr/coon_chicken.htm\" target=\"_blank\">Coon Chicken Inn\u003c/a> was based around the theme of black railroad porters. \u003c/p>\n\u003cp>Sure, in many ways these fantasylands with their all-inclusive themeyness -- right down to the jungle sounds and gold-pan plates -- transported visitors across galaxies and centuries, rescuing them from work or school or war, inspiring future cosmonauts, zoologists, historians and sojourners.\u003c/p>\n\u003cp>But.\u003c/p>\n\u003cp>\u003cstrong>Today's theme restaurateurs must prioritize offending no one.\u003c/strong>\u003c/p>\n\u003cp>In the Bay Area, that's pretty hard. Last month, the owners of a week-old Castro-district restaurant -- not a theme restaurant, just an ordinary Mexican place -- \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/11/bandidos-changes-name-to-hecho/\" target=\"_blank\">changed its name to Hecho\u003c/a> after activists tagged its original name, Bandidos, as a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/08/bandidos-name-sparks-controversy-in-mexican-american-community/\" target=\"_blank\">racial slur\u003c/a>. \u003c/p>\n\u003cp>Potential offense lurks everywhere. Capone's Speakeasy could offend temperance advocates, or the descendants of gangland-violence victim. Its name referencing Jack London Square's nauticality, plank -- as in \"walk the\" -- could by virtue of its nomenclature offend anyone who ever suffered at the hands of pirates. Urban Putt could offend people who were uncoordinated or unpopular as kids. \u003c/p>\n\u003cp>Joking aside, we might wonder: \u003cstrong>Can a cat café and a gangland-themed bar acquire enough loyal local regulars to stay afloat?\u003c/strong> \u003c/p>\n\u003cp>Theme restaurants located in tourist traps are pretty much guaranteed steady business. But rather than attracting regulars, tourist-trap restaurants feed an ever-changing flow of one-time-onlies. \u003c/p>\n\u003cp>The Bay Area's new theme restaurants aren't located in world-famous tourist traps. They're deep in the neighborhoods, and in Oakland. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This might, in fact, be all the more reason for locals to love them. Wait, what? Someone went to the trouble of designing and creating a full-on fantasyland and hiring an executive chef not for outsiders who might settle for mediocre food as long as it comes with a view of the bridge, but for my neighbors and me? Some fantasies are meant to be conjured not just once but again and again. That's why we call them our \"happy places.\" And sometimes, they come with friendly felines and flaming cocktails. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88303,88323,88325,88302,88301,88322\"]\u003cbr>\nCelebrity chefs Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">KQED event\u003c/a> to celebrate Yan's new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and Pepin's new series \u003cem>Jacques Pépin: Heart & Soul.\u003c/em>\u003c/p>\n\u003cp>Pépin is in San Francisco for the month of October to tape \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">\u003cem>Heart & Soul\u003c/em>\u003c/a> and will be speaking at a sold out \u003ca href=\"http://www.commonwealthclub.org/events/2014-10-02/evening-jacques-p%C3%A9pin\" target=\"_blank\">event\u003c/a> at the Commonwealth Club on Oct. 2 and will also appear with Martin Yan at M.Y. China for another sold out \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/08/oct-20-event-special-dinner-at-m-y-china-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">event\u003c/a> on Oct. 20. He may be making other surprise appearances around town so stay tuned.\u003c/p>\n\u003cp>M.Y. China Executive Chef Yong Dong (Tony) Wu performed a noodle-pulling dance to end the festive \"Evening with Martin Yan and Jacques Pépin.\"\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=b_LJdZgLcdQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nCelebrity chefs Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">KQED event\u003c/a> to celebrate Yan's new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and Pepin's new series \u003cem>Jacques Pépin: Heart & Soul.\u003c/em>\u003c/p>\n\u003cp>Pépin is in San Francisco for the month of October to tape \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">\u003cem>Heart & Soul\u003c/em>\u003c/a> and will be speaking at a sold out \u003ca href=\"http://www.commonwealthclub.org/events/2014-10-02/evening-jacques-p%C3%A9pin\" target=\"_blank\">event\u003c/a> at the Commonwealth Club on Oct. 2 and will also appear with Martin Yan at M.Y. China for another sold out \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/08/oct-20-event-special-dinner-at-m-y-china-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">event\u003c/a> on Oct. 20. He may be making other surprise appearances around town so stay tuned.\u003c/p>\n\u003cp>M.Y. China Executive Chef Yong Dong (Tony) Wu performed a noodle-pulling dance to end the festive \"Evening with Martin Yan and Jacques Pépin.\"\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/b_LJdZgLcdQ'\n title='//www.youtube.com/embed/b_LJdZgLcdQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 9 Favorite East Bay Burgers (Berkeley & Oakland)",
"title": "Bay Area Bites Guide to 9 Favorite East Bay Burgers (Berkeley & Oakland)",
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"content": "\u003cp>\u003cstrong>Disclaimer #1:\u003c/strong> As all matters of taste, burgers are a subjective business. My priorities are as follows:\u003c/p>\n\u003col>\n\u003cli>Meat should be sourced with an eye toward sustainability.\u003c/li>\n\u003cli>Burgers should be cooked consistently to temperature.\u003c/li>\n\u003cli>They should not be too tricked out; classic condiments and presentations are best.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Disclaimer #2:\u003c/strong> I’ve spent the last month checking out the most highly regarded burgers in Berkeley and Oakland (16 spots), and I’ve narrowed these down to nine. I’ve just heard of three places I didn’t try (that sound like potential winners) and three new places that are soon headed our way. It’s time to stop the madness and publish this current list, which will certainly evolve.\u003c/p>\n\u003cp>\u003cstrong>If I’ve missed your favorite, please share in the comments.\u003c/strong>\u003c/p>\n\u003cp>Without further ado, here are my top picks, in alphabetical order:\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88162,88164,88163\"]\u003c/p>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003cstrong>Chop Bar\u003c/strong>’s burger is of the same high caliber. House-ground \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\" rel=\"noopener\">Preferred Meats\u003c/a> chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes Roederer Brut, a sparkling wine that pairs well with a juicy burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St., #111, Oakland [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\" rel=\"noopener\">map]\u003cbr>\n\u003c/a>Ph: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\" rel=\"noopener\">@ChopBar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88158,88159,88157\"]\u003c/p>\n\u003cp>\u003cstrong>Handlebar\u003c/strong>, the latest burger joint to hit the Berkeley scene, is a fabulous one of the artisanal variety, but served in a bar setting, so all the better (casual excellence). Roland Robles, of \u003ca href=\"http://www.fivetenburger.com/\" target=\"_blank\" rel=\"noopener\">Fivetenburger\u003c/a> food-truck notoriety, has gone brick-and-mortar with serious bartenders, a menu of hangover cures (including a “pig in a blanket,” which is a pancake-battered sausage) and a $14 burger that is worth every penny. Think grass-fed, dry-aged beef, cooked rare, served on a homemade bun with the simplest of fixin’s: pickles, tomatoes, red onion, and butter lettuce. It comes with lightly truffled tater tots.\u003c/p>\n\u003cp>\u003ca href=\"http://www.handlebar984.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Handlebar\u003c/strong>\u003c/a>\u003cbr>\n984 University Ave., Berkeley \u003ca href=\"http://goo.gl/mTBNWb\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 984-2125\u003cbr>\nHours: Mon 11am-11pm; Tue-Fri 5-11pm; Sat-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/handlebarco\" target=\"_blank\" rel=\"noopener\">Handlebar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fivetenburger\" target=\"_blank\" rel=\"noopener\">@fivetenburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $14)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88166,88168,88167\"]\u003c/p>\n\u003cp>Though \u003cstrong>MUA\u003c/strong> is a full-service restaurant and bar, the dishes we tried—other than the burger—were underwhelming. But the burger is worth the trip. Chuck is coarsely ground in-house and seared, served on a toasted white bun that is thin enough to allow the meat to take center stage. Accompaniments are the standard lettuce, tomato, and red onion, with a homemade aioli twist, and the whole package arrives with a huge steak knife wedged through the middle, the better for sharing. The space is a beautiful 6,500-square-foot artist-designed loft, owned by Hisuk Dong, reminiscent of something you might find in Amsterdam or Copenhagen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.muaoakland.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>MUA\u003c/strong>\u003c/a>\u003cbr>\n2442a Webster St., Oakland \u003ca href=\"http://goo.gl/mdt2mO\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 228-1100\u003cbr>\nHours: Mon-Thu 11:30am-3pm and 5:30-11pm; Fri-Sat 5:30-midnight; Sun 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mua-Oakland/176539579059283\" target=\"_blank\" rel=\"noopener\">Mua Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MUAOakland\" target=\"_blank\" rel=\"noopener\">@MUAOakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $15)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88174,88176,88177,88175\"]\u003c/p>\n\u003cp>Known primarily as a great local breakfast spot, \u003cstrong>900 Grayson\u003c/strong>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses beef from \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\" rel=\"noopener\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> buns, local Smokehouse bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St., Berkeley \u003ca href=\"http://goo.gl/zVJa50\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\" rel=\"noopener\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88182,88181,88180\"]\u003c/p>\n\u003cp>The thorough goodness of \u003cstrong>Phil’s Sliders\u003c/strong> was a revelation to me. The restaurant, mixed in with a bunch of cheap college dives on Shattuck Avenue in Berkeley, looks like just another fast-food joint, but it’s not. These burgers are made with care, with \u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\" rel=\"noopener\">Marin Sun\u003c/a> beef, griddled to medium-rare and served on cute little sesame-seed buns with just iceberg lettuce (the right choice, as it is crunchy and unobtrusive in terms of flavor) and a secret sauce akin to Russian dressing. The “famous tots” are a work of art, perfect rectangular cubes fried to a decadent crisp.\u003c/p>\n\u003cp>\u003ca href=\"http://www.philssliders.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phil’s Sliders\u003c/strong>\u003c/a>\u003cbr>\n2024 Shattuck Ave., Berkeley \u003ca href=\"http://goo.gl/9zLWGw\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 845-5060\u003cbr>\nHours: Daily 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/philssliders\" target=\"_blank\" rel=\"noopener\">Phil's Sliders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/phils_sliders\" target=\"_blank\" rel=\"noopener\">@phils_sliders\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Sliders $2.75 )\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88192,88194,88193,88195,88191\"]\u003c/p>\n\u003cp>When we walked into \u003cstrong>TrueBurger\u003c/strong>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers on to trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\" rel=\"noopener\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $5.25 a pop, this burger has the best value-to-quality ratio on the list.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave., Oakland \u003ca href=\"http://goo.gl/OZkjRZ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Mon 11am-3pm; Tue-Sat 11am-9:30pm; Sun noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\" rel=\"noopener\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\" rel=\"noopener\">@Trueburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $5.25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88203,88206,88205,88207,88208,88209,88204\"]\u003c/p>\n\u003cp>I don’t usually go for chains, but this L.A.-based company has got it going on in the burger department. \u003cstrong>Umami\u003c/strong>'s specialty is truffle-laced burgers; while they taste good, it’s not the kind of thing I’d choose on a regular basis. Their “original” is nearly too overwrought for me, but who can resist a “frico” (parmesan crisp) in any context? And the meat is always cooked to perfection. Big draws here are the fat onion rings and the pickle plate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>\u003cbr>\n2100 Franklin St., #2190, Oakland \u003ca href=\"http://goo.gl/ND7He8\" target=\"_blank\" rel=\"noopener\">[map]\u003cbr>\n\u003c/a>Ph: (510) 899-8626\u003cbr>\nHours: Sun-Thu 11am-10pm; Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Umami-Burger-Oakland/533663293359665\">Umami Burger, Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/umamiburger\">@umamiburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88200,88197,88198,88199\"]\u003c/p>\n\u003cp>I have a fondness for \u003cstrong>Victory Burger\u003c/strong>, attached, literally and metaphorically, to \u003ca href=\"http://actualcafe.com/\" target=\"_blank\" rel=\"noopener\">Actual Café\u003c/a>, because it is consistently delicious, low-key, and friendly. I always have to debate between the burger—made with \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\" rel=\"noopener\">Five Dot Ranch beef\u003c/a> (grass-fed, grain-finished) on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with lettuce and onion and the chicken banh mi (with homemade pickles and chicken-skin mayo). While they are both excellent choices, the burger takes the edge, if for no other reason than the homemade ketchup. And it goes better with the obligatory \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\" rel=\"noopener\">Strauss\u003c/a> vanilla milkshake. The fries, cut in-house and cooked in rice bran oil, are as good as fries get.\u003c/p>\n\u003cp>\u003ca href=\"http://victoryburger.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Victory Burger\u003c/strong>\u003c/a>\u003cbr>\n1099 Alcatraz Ave., Oakland \u003ca href=\"http://goo.gl/8MmWHQ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 653-8322\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/victoryburger\" target=\"_blank\" rel=\"noopener\">Victory Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/victoryburger\" target=\"_blank\" rel=\"noopener\">@victoryburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $8.50)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88211,88213,88212\"]\u003c/p>\n\u003cp>\u003cstrong>Wood Tavern\u003c/strong> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"http://store.nimanranch.com/c-1-beef.aspx?gclid=CMn8k7e3icECFVVsfgodtYEALg\" target=\"_blank\" rel=\"noopener\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave., Oakland \u003ca href=\"http://goo.gl/hbXhkr\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\" rel=\"noopener\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n",
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"excerpt": "In Berkeley and Oakland, there’s a burger on just about every corner. Here are nine of the best.",
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"title": "Bay Area Bites Guide to 9 Favorite East Bay Burgers (Berkeley & Oakland) | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Disclaimer #1:\u003c/strong> As all matters of taste, burgers are a subjective business. My priorities are as follows:\u003c/p>\n\u003col>\n\u003cli>Meat should be sourced with an eye toward sustainability.\u003c/li>\n\u003cli>Burgers should be cooked consistently to temperature.\u003c/li>\n\u003cli>They should not be too tricked out; classic condiments and presentations are best.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Disclaimer #2:\u003c/strong> I’ve spent the last month checking out the most highly regarded burgers in Berkeley and Oakland (16 spots), and I’ve narrowed these down to nine. I’ve just heard of three places I didn’t try (that sound like potential winners) and three new places that are soon headed our way. It’s time to stop the madness and publish this current list, which will certainly evolve.\u003c/p>\n\u003cp>\u003cstrong>If I’ve missed your favorite, please share in the comments.\u003c/strong>\u003c/p>\n\u003cp>Without further ado, here are my top picks, in alphabetical order:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003cstrong>Chop Bar\u003c/strong>’s burger is of the same high caliber. House-ground \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\" rel=\"noopener\">Preferred Meats\u003c/a> chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes Roederer Brut, a sparkling wine that pairs well with a juicy burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\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.oaklandchopbar.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St., #111, Oakland [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\" rel=\"noopener\">map]\u003cbr>\n\u003c/a>Ph: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\" rel=\"noopener\">@ChopBar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Handlebar\u003c/strong>, the latest burger joint to hit the Berkeley scene, is a fabulous one of the artisanal variety, but served in a bar setting, so all the better (casual excellence). Roland Robles, of \u003ca href=\"http://www.fivetenburger.com/\" target=\"_blank\" rel=\"noopener\">Fivetenburger\u003c/a> food-truck notoriety, has gone brick-and-mortar with serious bartenders, a menu of hangover cures (including a “pig in a blanket,” which is a pancake-battered sausage) and a $14 burger that is worth every penny. Think grass-fed, dry-aged beef, cooked rare, served on a homemade bun with the simplest of fixin’s: pickles, tomatoes, red onion, and butter lettuce. It comes with lightly truffled tater tots.\u003c/p>\n\u003cp>\u003ca href=\"http://www.handlebar984.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Handlebar\u003c/strong>\u003c/a>\u003cbr>\n984 University Ave., Berkeley \u003ca href=\"http://goo.gl/mTBNWb\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 984-2125\u003cbr>\nHours: Mon 11am-11pm; Tue-Fri 5-11pm; Sat-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/handlebarco\" target=\"_blank\" rel=\"noopener\">Handlebar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fivetenburger\" target=\"_blank\" rel=\"noopener\">@fivetenburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $14)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though \u003cstrong>MUA\u003c/strong> is a full-service restaurant and bar, the dishes we tried—other than the burger—were underwhelming. But the burger is worth the trip. Chuck is coarsely ground in-house and seared, served on a toasted white bun that is thin enough to allow the meat to take center stage. Accompaniments are the standard lettuce, tomato, and red onion, with a homemade aioli twist, and the whole package arrives with a huge steak knife wedged through the middle, the better for sharing. The space is a beautiful 6,500-square-foot artist-designed loft, owned by Hisuk Dong, reminiscent of something you might find in Amsterdam or Copenhagen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.muaoakland.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>MUA\u003c/strong>\u003c/a>\u003cbr>\n2442a Webster St., Oakland \u003ca href=\"http://goo.gl/mdt2mO\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 228-1100\u003cbr>\nHours: Mon-Thu 11:30am-3pm and 5:30-11pm; Fri-Sat 5:30-midnight; Sun 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mua-Oakland/176539579059283\" target=\"_blank\" rel=\"noopener\">Mua Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MUAOakland\" target=\"_blank\" rel=\"noopener\">@MUAOakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $15)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Known primarily as a great local breakfast spot, \u003cstrong>900 Grayson\u003c/strong>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses beef from \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\" rel=\"noopener\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> buns, local Smokehouse bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St., Berkeley \u003ca href=\"http://goo.gl/zVJa50\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\" rel=\"noopener\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The thorough goodness of \u003cstrong>Phil’s Sliders\u003c/strong> was a revelation to me. The restaurant, mixed in with a bunch of cheap college dives on Shattuck Avenue in Berkeley, looks like just another fast-food joint, but it’s not. These burgers are made with care, with \u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\" rel=\"noopener\">Marin Sun\u003c/a> beef, griddled to medium-rare and served on cute little sesame-seed buns with just iceberg lettuce (the right choice, as it is crunchy and unobtrusive in terms of flavor) and a secret sauce akin to Russian dressing. The “famous tots” are a work of art, perfect rectangular cubes fried to a decadent crisp.\u003c/p>\n\u003cp>\u003ca href=\"http://www.philssliders.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phil’s Sliders\u003c/strong>\u003c/a>\u003cbr>\n2024 Shattuck Ave., Berkeley \u003ca href=\"http://goo.gl/9zLWGw\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 845-5060\u003cbr>\nHours: Daily 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/philssliders\" target=\"_blank\" rel=\"noopener\">Phil's Sliders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/phils_sliders\" target=\"_blank\" rel=\"noopener\">@phils_sliders\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Sliders $2.75 )\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When we walked into \u003cstrong>TrueBurger\u003c/strong>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers on to trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\" rel=\"noopener\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $5.25 a pop, this burger has the best value-to-quality ratio on the list.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave., Oakland \u003ca href=\"http://goo.gl/OZkjRZ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Mon 11am-3pm; Tue-Sat 11am-9:30pm; Sun noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\" rel=\"noopener\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\" rel=\"noopener\">@Trueburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $5.25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don’t usually go for chains, but this L.A.-based company has got it going on in the burger department. \u003cstrong>Umami\u003c/strong>'s specialty is truffle-laced burgers; while they taste good, it’s not the kind of thing I’d choose on a regular basis. Their “original” is nearly too overwrought for me, but who can resist a “frico” (parmesan crisp) in any context? And the meat is always cooked to perfection. Big draws here are the fat onion rings and the pickle plate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>\u003cbr>\n2100 Franklin St., #2190, Oakland \u003ca href=\"http://goo.gl/ND7He8\" target=\"_blank\" rel=\"noopener\">[map]\u003cbr>\n\u003c/a>Ph: (510) 899-8626\u003cbr>\nHours: Sun-Thu 11am-10pm; Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Umami-Burger-Oakland/533663293359665\">Umami Burger, Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/umamiburger\">@umamiburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I have a fondness for \u003cstrong>Victory Burger\u003c/strong>, attached, literally and metaphorically, to \u003ca href=\"http://actualcafe.com/\" target=\"_blank\" rel=\"noopener\">Actual Café\u003c/a>, because it is consistently delicious, low-key, and friendly. I always have to debate between the burger—made with \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\" rel=\"noopener\">Five Dot Ranch beef\u003c/a> (grass-fed, grain-finished) on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with lettuce and onion and the chicken banh mi (with homemade pickles and chicken-skin mayo). While they are both excellent choices, the burger takes the edge, if for no other reason than the homemade ketchup. And it goes better with the obligatory \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\" rel=\"noopener\">Strauss\u003c/a> vanilla milkshake. The fries, cut in-house and cooked in rice bran oil, are as good as fries get.\u003c/p>\n\u003cp>\u003ca href=\"http://victoryburger.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Victory Burger\u003c/strong>\u003c/a>\u003cbr>\n1099 Alcatraz Ave., Oakland \u003ca href=\"http://goo.gl/8MmWHQ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 653-8322\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/victoryburger\" target=\"_blank\" rel=\"noopener\">Victory Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/victoryburger\" target=\"_blank\" rel=\"noopener\">@victoryburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $8.50)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Wood Tavern\u003c/strong> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"http://store.nimanranch.com/c-1-beef.aspx?gclid=CMn8k7e3icECFVVsfgodtYEALg\" target=\"_blank\" rel=\"noopener\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\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.woodtavern.net\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave., Oakland \u003ca href=\"http://goo.gl/hbXhkr\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\" rel=\"noopener\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_88014\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans1-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans1-final.jpg\" alt=\"The world’s first smart pan, as visualized by its inventor, Rahul Baxi. Photo courtesy of SmartyPans.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-88014\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The world’s first smart pan, as visualized by its inventor, Rahul Baxi. Photo courtesy of SmartyPans.\u003c/figcaption>\u003c/figure>\n\u003cp>On the phone with his sister Prachi in New York one day, software engineer Rahul Baxi was being reprimanded by her for his unhealthy eating habits.\u003c/p>\n\u003cp>“I always eat out because I don’t know how to cook,” said Rahul Baxi. “My sister, who is a nutritionist, didn’t like the fact that I was doing it every single day, and told me, ‘You need to start cooking at home.’”\u003c/p>\n\u003cp>Easier said than done. Baxi describes himself as culinarily-challenged. In past attempts, he has either not put the right amount of ingredients, or has ended up with food so overcooked, it’s inedible. Why even make the effort, if the results aren’t worth the time and effort it took?\u003c/p>\n\u003cp>Prachi had a simple idea for her brother: “How about you create a pan that does the simple things for you, such as take the temperature or measure the amount of food, and lets you know whether you have the ingredients right?”\u003c/p>\n\u003cfigure id=\"attachment_88015\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans2-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans2-final.jpg\" alt=\"Rahul Baxi holds the first prototype of the SmartyPan. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rahul Baxi holds the first prototype of the SmartyPan. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Baxi got out his toolbox and began tinkering. Enter \"\u003ca href=\"http://www.smartypans.io/\" target=\"_blank\">SmartyPans\u003c/a>,\" a smart pan that, he hopes, will revolutionize cooking for those like him who could use a bit of extra help in the kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now based in downtown Oakland, Baxi, 28, is from Adelaide, Australia. He came to the U.S. to attend Carnegie Mellon University, and now works for a company that creates financial software for banks and institutions.\u003c/p>\n\u003cp>With Jonathan David of Biorenew Labs in the Los Angeles area serving as an advisor, and his sister as another advisor, the team, headed by Baxi, hopes to bring this smart pan called “\u003ca href=\"https://www.facebook.com/pages/SmartyPans/762037543859615\" target=\"_blank\">SmartyPans\u003c/a>” to market for a retail price of $189.\u003c/p>\n\u003cfigure id=\"attachment_88016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans3-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans3-final.jpg\" alt=\"Baxi demonstrates the sensor element in his prototype of the SmartyPan. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baxi demonstrates the sensor element in his prototype of the SmartyPan. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Working from a prototype he has made from a pan he bought on Amazon, Baxi has determined that SmartyPans will have a temperature and humidity sensor as well as a scale beneath the surface. And then there will be a computer chip that continuously transmits information to the app. Those instruments will capture the basic information from what’s cooking in the pan. As the cook approaches the pan with her phone, the app will sense that it’s nearby, and start transmitting information about what’s happening in the pan in real time to the phone.\u003c/p>\n\u003cp>“Existing recipe instructions are static, and don’t take into account what’s going on inside the pan,” said Baxi. “The app will be constantly monitoring and changing instructions in real time, to tell you exactly what needs to be done.” For example, if you’re filling the pan with liquid, and you’re working from a recipe selected from its database, it will tell you when there’s enough, and tell the user to stop.\u003c/p>\n\u003cfigure id=\"attachment_88017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans4-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans4-final.jpg\" alt=\"This is how Baxi envisions the finished product. Photo courtesy of SmartyPans.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-88017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This is how Baxi envisions the finished product. Photo courtesy of SmartyPans.\u003c/figcaption>\u003c/figure>\n\u003cp>When asked why not just take a few cooking lessons, Baxi said that there are many working professionals like him who will never find the time to make that a priority.\u003c/p>\n\u003cp>Recipes are only as good as those who use them, he said, noting, the same thing is true for the various recipe apps out there. “Once you add technology to the pan, it gives you a lot more insight into what’s actually going on. It helps you cook better, as it gives you instructions to do things you don’t usually do.”\u003c/p>\n\u003cp>When further pushed that it might actually be easier to learn how to cook rather than use such sophisticated technology, Baxi had a good answer for that, too.\u003c/p>\n\u003cfigure id=\"attachment_88018\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans5-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans5-final.jpg\" alt=\"The pan will wirelessly transmit information to the user’s app or computer. Photo courtesy of Smartypans. \" width=\"1000\" height=\"625\" class=\"size-full wp-image-88018\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pan will wirelessly transmit information to the user’s app or computer. Photo courtesy of Smartypans.\u003c/figcaption>\u003c/figure>\n\u003cp>“The beauty of this pan is that there’s no integration required,” he said. Tech luddites will have nothing to configure. “The mobile device near the pan will know there’s a smart pan right there, and connect with that pan, you don’t have to do any configuration whatsoever.”\u003c/p>\n\u003cp>The recipe database will also help give calorie counts and other nutritional information.\u003c/p>\n\u003cp>While Baxi’s prototype is rather primitive, the team is looking to \u003ca href=\"https://www.indiegogo.com/projects/smartypans\" target=\"_blank\">raise funds on indiegogo\u003c/a> to build one that will look and work like the proposed pan.\u003c/p>\n\u003cp>If it fails, the pan will get made regardless, he said. Noting that his L.A.-based advisor has some connections with major retailers, Baxi says they’ll go directly to consumers if the crowdfunding doesn’t work out. “No matter what, we’re still building the pan,” he said.\u003c/p>\n\u003cp>“When I cook, there’s so much guesswork involved,” Baxi concluded. “Cooking, or any mundane task, should not be that difficult given the amount of technology we use on a day-to-day basis. These things should be really easy, but I don’t think that we use technology in a way we should be using it.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=GzYBQCLF3QE]\u003c/p>\n\n",
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"excerpt": "\"Recipes are only as good as those using them,\" says Rahul Baxi, an Oakland-based software engineer. With his new invention \"SmartyPans,\" he hopes to harness technology to get more people in the kitchen. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88014\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans1-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans1-final.jpg\" alt=\"The world’s first smart pan, as visualized by its inventor, Rahul Baxi. Photo courtesy of SmartyPans.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-88014\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The world’s first smart pan, as visualized by its inventor, Rahul Baxi. Photo courtesy of SmartyPans.\u003c/figcaption>\u003c/figure>\n\u003cp>On the phone with his sister Prachi in New York one day, software engineer Rahul Baxi was being reprimanded by her for his unhealthy eating habits.\u003c/p>\n\u003cp>“I always eat out because I don’t know how to cook,” said Rahul Baxi. “My sister, who is a nutritionist, didn’t like the fact that I was doing it every single day, and told me, ‘You need to start cooking at home.’”\u003c/p>\n\u003cp>Easier said than done. Baxi describes himself as culinarily-challenged. In past attempts, he has either not put the right amount of ingredients, or has ended up with food so overcooked, it’s inedible. Why even make the effort, if the results aren’t worth the time and effort it took?\u003c/p>\n\u003cp>Prachi had a simple idea for her brother: “How about you create a pan that does the simple things for you, such as take the temperature or measure the amount of food, and lets you know whether you have the ingredients right?”\u003c/p>\n\u003cfigure id=\"attachment_88015\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans2-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans2-final.jpg\" alt=\"Rahul Baxi holds the first prototype of the SmartyPan. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rahul Baxi holds the first prototype of the SmartyPan. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Baxi got out his toolbox and began tinkering. Enter \"\u003ca href=\"http://www.smartypans.io/\" target=\"_blank\">SmartyPans\u003c/a>,\" a smart pan that, he hopes, will revolutionize cooking for those like him who could use a bit of extra help in the kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now based in downtown Oakland, Baxi, 28, is from Adelaide, Australia. He came to the U.S. to attend Carnegie Mellon University, and now works for a company that creates financial software for banks and institutions.\u003c/p>\n\u003cp>With Jonathan David of Biorenew Labs in the Los Angeles area serving as an advisor, and his sister as another advisor, the team, headed by Baxi, hopes to bring this smart pan called “\u003ca href=\"https://www.facebook.com/pages/SmartyPans/762037543859615\" target=\"_blank\">SmartyPans\u003c/a>” to market for a retail price of $189.\u003c/p>\n\u003cfigure id=\"attachment_88016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans3-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans3-final.jpg\" alt=\"Baxi demonstrates the sensor element in his prototype of the SmartyPan. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baxi demonstrates the sensor element in his prototype of the SmartyPan. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Working from a prototype he has made from a pan he bought on Amazon, Baxi has determined that SmartyPans will have a temperature and humidity sensor as well as a scale beneath the surface. And then there will be a computer chip that continuously transmits information to the app. Those instruments will capture the basic information from what’s cooking in the pan. As the cook approaches the pan with her phone, the app will sense that it’s nearby, and start transmitting information about what’s happening in the pan in real time to the phone.\u003c/p>\n\u003cp>“Existing recipe instructions are static, and don’t take into account what’s going on inside the pan,” said Baxi. “The app will be constantly monitoring and changing instructions in real time, to tell you exactly what needs to be done.” For example, if you’re filling the pan with liquid, and you’re working from a recipe selected from its database, it will tell you when there’s enough, and tell the user to stop.\u003c/p>\n\u003cfigure id=\"attachment_88017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans4-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans4-final.jpg\" alt=\"This is how Baxi envisions the finished product. Photo courtesy of SmartyPans.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-88017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This is how Baxi envisions the finished product. Photo courtesy of SmartyPans.\u003c/figcaption>\u003c/figure>\n\u003cp>When asked why not just take a few cooking lessons, Baxi said that there are many working professionals like him who will never find the time to make that a priority.\u003c/p>\n\u003cp>Recipes are only as good as those who use them, he said, noting, the same thing is true for the various recipe apps out there. “Once you add technology to the pan, it gives you a lot more insight into what’s actually going on. It helps you cook better, as it gives you instructions to do things you don’t usually do.”\u003c/p>\n\u003cp>When further pushed that it might actually be easier to learn how to cook rather than use such sophisticated technology, Baxi had a good answer for that, too.\u003c/p>\n\u003cfigure id=\"attachment_88018\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans5-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans5-final.jpg\" alt=\"The pan will wirelessly transmit information to the user’s app or computer. Photo courtesy of Smartypans. \" width=\"1000\" height=\"625\" class=\"size-full wp-image-88018\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pan will wirelessly transmit information to the user’s app or computer. Photo courtesy of Smartypans.\u003c/figcaption>\u003c/figure>\n\u003cp>“The beauty of this pan is that there’s no integration required,” he said. Tech luddites will have nothing to configure. “The mobile device near the pan will know there’s a smart pan right there, and connect with that pan, you don’t have to do any configuration whatsoever.”\u003c/p>\n\u003cp>The recipe database will also help give calorie counts and other nutritional information.\u003c/p>\n\u003cp>While Baxi’s prototype is rather primitive, the team is looking to \u003ca href=\"https://www.indiegogo.com/projects/smartypans\" target=\"_blank\">raise funds on indiegogo\u003c/a> to build one that will look and work like the proposed pan.\u003c/p>\n\u003cp>If it fails, the pan will get made regardless, he said. Noting that his L.A.-based advisor has some connections with major retailers, Baxi says they’ll go directly to consumers if the crowdfunding doesn’t work out. “No matter what, we’re still building the pan,” he said.\u003c/p>\n\u003cp>“When I cook, there’s so much guesswork involved,” Baxi concluded. “Cooking, or any mundane task, should not be that difficult given the amount of technology we use on a day-to-day basis. 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"disqusTitle": "Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants",
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"content": "\u003cp>[aside postID=\"bayareabites_96981,bayareabites_123808\"]\u003cbr>\nWhile San Francisco's \u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\">La Taqueria\u003c/a> has been crowned \u003ca href=\"http://fivethirtyeight.com/burrito/#brackets-view\" target=\"_blank\">America’s best burrito\u003c/a>, there are still plenty of great eats from south of the border around the Bay Area. This guide to nine South Bay Mexican restaurants runs the spectrum from corner taquerias to neighborhood favorite restaurants, serving time-tested family recipes. \u003c/p>\n\u003cp>Whether you crave a simple shrimp ceviche over a tostada, chicken enchiladas with a sweet mole poblano sauce or slow roasted pork in a spicy chile sauce, (don’t forget the margaritas!) here are nine South Bay restaurants serving crowd-pleasing flavors of Mexico.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87843,87841,87838,87842,87839,87837,87845\"]\u003c/p>\n\u003cp>\u003cstrong>Mezcal\u003c/strong> specializes in the flavors of Oaxaca, with several popular mole dishes and a unique collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/17/mezcal-primer-tasting-event-in-san-francisco/\" target=\"_blank\">mezcals\u003c/a>. In lieu of the standard chips and salsa, a meal at Mezcal begins with chips and each of the restaurant’s different moles: Estofado, a sweet mole made of mild tomatillos and peanuts; Coloradito, a red mole made of tomatoes and chiles de arbol; and the traditional Mole Negro made from a simmered blend of chiles, chocolate and spices. \u003c/p>\n\u003cp>The appetizer menu features popular Oaxacan street foods such as memelitas and for the brave, chapulines or sauteed grasshoppers with chili, lime and salt. The Mezcalrita features the smoky Oaxacan mezcal in place of its familiar tequila relative.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://mezcalrestaurantsj.com/\" target=\"_blank\">\u003cstrong>Mezcal\u003c/strong>\u003c/a>\u003cbr>\n25 W San Fernando St, San Jose [\u003ca href=\"http://goo.gl/XncfU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 283-9595\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri 11:30am-11:30pm; Sat 4pm-11:30pm; Sun 4pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mezcalsanjose?ref=br_tf\" target=\"_blank\">Mezcal Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87859,87864,87861,87857,87860,87863,87862\"]\u003c/p>\n\u003cp>\u003cstrong>Zona Rosa\u003c/strong> serves Mexican-fusion dishes made from scratch in a cozy, romantic setting. The small setting fills up so reservations are a must. On the appetizer menu, popular selections include the Dungeness crab ceviche and the house guacamole with bacon and roasted pistachios. The housemade cocktails are tasty as is the homemade horchata. Intriguing and delicious entrees include the blue corn enchiladas with sweet potato, poblano chile, caramelized onion, and a tomatillo almond pesto.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zonarosasj.com/\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003cbr>\n1411 The Alameda, San Jose [\u003ca href=\"http://goo.gl/AOWcDh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 275-1411\u003cbr>\nHours: Tue-Fri 11:30am-2pm, 5-9pm; Sat 10am-9pm; Sun 10am-2pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ZonaRosaSJ/info\">Zona Rosa San Jose\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87871,87869,87866,87872,87867\"]\u003c/p>\n\u003cp>\u003cstrong>La Costa\u003c/strong> serves as an inexpensive institution in East San Jose for Mexican seafood specialties. Set as an outdoor counter service, the specialty here is ceviches from simple shrimp ceviche over tostadas to ceviche de pulpo. La Costa also does taqueria standards such as tacos with various Mexican meat specialties, al pastor being the most popular. Do note that because La Costa serves a predominantly Spanish-speaking customer base, be prepared to know your order number en Espanol.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-costa-san-jose-2\" target=\"_blank\">\u003cstrong>La Costa\u003c/strong>\u003c/a>\u003cbr>\n1805 Alum Rock Ave, San Jose [\u003ca href=\"http://goo.gl/zpC8a1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 937-1010\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under) CASH ONLY\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87874,87875,87876\"]\u003c/p>\n\u003cp>Started in 1998 across from San Jose State University, \u003cstrong>La Victoria\u003c/strong> quickly gained a following for their filling and inexpensive Mexican food and popular orange sauce. A secret family recipe, the orange sauce adds a tasty kick to anything it is put on. The taqueria now has several restaurants across the Bay Area, most open late into the night. The carne asada super burrito may be the standard favorite but La Vics does a great chile relleno burrito. Al pastor tacos, while messy, are also not too be missed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavicsj.com/\" target=\"_blank\">\u003cstrong>La Victoria Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5015 Almaden Expwy, San Jose [\u003ca href=\"http://goo.gl/PEb7Ev\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 978-7666\u003cbr>\nHours: Mon-Wed 7-12am; Thu-Sat 7-3am; Sun 7-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/LA-VICTORIA-TAQUERIA/131921148047\" target=\"_blank\">La Victoria Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87878,87879,87880,87881\"]\u003c/p>\n\u003cp>This humble taco shop in San Jose has expanded over time from a food stand to a brick and mortar restaurant simply built around the original stand. The specialty at \u003cstrong>Dia de Pesca\u003c/strong> is fish tacos and the options expand past fried strips of snapper and cabbage. Dia de Pesca offers tacos with snapper, tilapia, breaded halibut prawn, scallops, octopus, tuna and crab. Also popular are the chickenitza tacos which have grilled chicken with an orange and cilantro marinade topped with a zesty peanut sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pescasifood.com/\" target=\"_blank\">\u003cstrong>Dia de Pesca\u003c/strong>\u003c/a>\u003cbr>\n55 N Bascom Ave, San Jose [\u003ca href=\"http://goo.gl/5E7mVB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 287-3722\u003cbr>\nHours: Mon-Thu 10:30am-8pm; Fri-Sat 10:30am-8:30pm; Sun 10:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/D%C3%ADa-de-Pesca/121087507948209\" target=\"_blank\">Día de Pesca\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PescaSifood\" target=\"_blank\">@PescaSifood\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87886,87883,87884,87885\"]\u003c/p>\n\u003cp>This small taqueria features a menu of some delicious Mexican regional specialties as well as a salsa bar with a range of flavors. The mole poblano is the signature dish and is available as a traditional mole dish over skinless chicken or the Enchiladas Tu Mero Mole. \u003cstrong>Tu Mero Mole\u003c/strong> prepares a particularly sweet mole. Also popular here is the Cochinita Yucateca dish with pork in Mayan spices, wrapped in banana leaves and slow-roasted until it becomes moist and tender. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tu-mero-mole-san-jose\" target=\"_blank\">\u003cstrong>Tu Mero Mole\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch their Check, Please! Bay Area Kids review\u003c/a>\u003cbr>\n2041 Woodard Rd, San Jose [\u003ca href=\"http://goo.gl/6Zlora\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (408) 369-9559\u003cbr>\nHours: Mon- Fri 11am-9pm; Sat-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tumero.mole.94?fref=ts\" target=\"_blank\">Tu Mero Mole\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87888,87892,87890,87889,87891\"]\u003c/p>\n\u003cp>\u003cstrong>Taqueria Tlaquepaque\u003c/strong> may appear quiet from outside but inside there is often a lengthy wait for the chimichangas and ice-cold chavelas. Of course, a menu of Mexican restaurant standards such as fajitas, enchiladas and chile rellenos remain safe choices, yet the signature dish is the perfectly-browned chimichangas alongside a dollop of sour cream with rice and beans. To wash it all down, Tlaquepaque serves refreshing chavelas and super chavelas in frosted mugs. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-tlaquepaque-san-jose-3\" target=\"_blank\">\u003cstrong>Taqueria Tlaquepaque\u003c/strong>\u003c/a>\u003cbr>\n721 Willow St, San Jose [\u003ca href=\"http://goo.gl/BBWgU7\" target=\"_blank\">Map\u003c/a>] (\u003ca href=\"http://www.yelp.com/search?find_desc=Taqueria+Tlaquepaque&find_loc=San+Jose%2C+CA&ns=1\" target=\"_blank\">multiple locations\u003c/a>)\u003cbr>\nPh: (408) 287-9777\u003cbr>\nHours: Tue-Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taquer%C3%ADa-Tlaquepaque/263586720455688\" target=\"_blank\">Taqueria Tlaquepaque\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87896,87894,87897,87895\"]\u003cbr>\n[aside postID=\"news_11678823,bayareabites_114118\" align=\"left\"]\u003cbr>\nThe proud owner of Mountain View’s best Mexican restaurant for the past 14 years, \u003cstrong>Fiesta Del Mar\u003c/strong> remains popular for its seafood specialties. This cozy cantina has an extensive menu of margaritas prepared to whatever your liking is. The Mariachi margarita takes the warm, bite of Herradura reposado and sweetens things up with a splash of Cointreau. \u003c/p>\n\u003cp>The main attractions are the shrimp dishes such as the Shrimp Alex with large fresh shrimp in a smoky, spicy chipotle chile sauce. If seafood is not your thing, try great grandma's special the Enchiladas de Enjococado with a special sauce made from roasted guajillo chiles. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fiestadelmar.com/\" target=\"_blank\">\u003cstrong>Fiesta Del Mar\u003c/strong>\u003c/a>\u003cbr>\n198 Castro Street [\u003ca href=\"https://goo.gl/OrHMtF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 965-9354\u003cbr>\nHours: Mon-Thur 11am-2pm, 5-9pm; Fri 11am-2pm, 5-9pm; Sat 12-9:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Fiesta-Del-Mar/115668985129458\" target=\"_blank\">Fiesta Del Mar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87900,87904,87901,87905,87902\"]\u003c/p>\n\u003cp>This popular Mexican restaurant brings the flavors of the city and state of Puebla, in central Mexico to the South Bay Area. \u003cstrong>ViVe Sol\u003c/strong> has both a large dining room and an outdoor cantina to entertain the crowds of guests. If you’re waiting on a table on a busy night, the front room bartender can mix up a margarita such as the house favorite Rosangel made with Centenario reposado aged in French port barrels with hibiscus flowers. \u003c/p>\n\u003cp>Food favorites include the Enchiladas Sol which combines the restaurant's most popular sauces, mole and the creamy sun-dried guajillo pepper sauce. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/vive-sol-mountain-view\" target=\"_blank\">\u003cstrong>ViVe Sol\u003c/strong>\u003c/a>\u003cbr>\n2020 W El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/yTy1Vj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 938-2020\u003cbr>\nHours: Mon-Thu 11am-2pm, 5-9pm; Fri-Sat 5-9:30pm; Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Vive-Sol-Restaurant/105963636112672?ref=br_tf\" target=\"_blank\">ViVe Sol Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\n",
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"excerpt": "Whether you enjoy a rich mole poblano alongside a zesty mezcal cocktail or a fresh shrimp ceviche with a refreshing chavela, there is a broad and vibrant flavor spectrum in Mexican cuisine. This Bay Area Bites guide highlights nine South Bay restaurants worth visiting for their south of the border specialties. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWhile San Francisco's \u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\">La Taqueria\u003c/a> has been crowned \u003ca href=\"http://fivethirtyeight.com/burrito/#brackets-view\" target=\"_blank\">America’s best burrito\u003c/a>, there are still plenty of great eats from south of the border around the Bay Area. This guide to nine South Bay Mexican restaurants runs the spectrum from corner taquerias to neighborhood favorite restaurants, serving time-tested family recipes. \u003c/p>\n\u003cp>Whether you crave a simple shrimp ceviche over a tostada, chicken enchiladas with a sweet mole poblano sauce or slow roasted pork in a spicy chile sauce, (don’t forget the margaritas!) here are nine South Bay restaurants serving crowd-pleasing flavors of Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mezcal\u003c/strong> specializes in the flavors of Oaxaca, with several popular mole dishes and a unique collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/17/mezcal-primer-tasting-event-in-san-francisco/\" target=\"_blank\">mezcals\u003c/a>. In lieu of the standard chips and salsa, a meal at Mezcal begins with chips and each of the restaurant’s different moles: Estofado, a sweet mole made of mild tomatillos and peanuts; Coloradito, a red mole made of tomatoes and chiles de arbol; and the traditional Mole Negro made from a simmered blend of chiles, chocolate and spices. \u003c/p>\n\u003cp>The appetizer menu features popular Oaxacan street foods such as memelitas and for the brave, chapulines or sauteed grasshoppers with chili, lime and salt. The Mezcalrita features the smoky Oaxacan mezcal in place of its familiar tequila relative.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Zona Rosa\u003c/strong> serves Mexican-fusion dishes made from scratch in a cozy, romantic setting. The small setting fills up so reservations are a must. On the appetizer menu, popular selections include the Dungeness crab ceviche and the house guacamole with bacon and roasted pistachios. The housemade cocktails are tasty as is the homemade horchata. Intriguing and delicious entrees include the blue corn enchiladas with sweet potato, poblano chile, caramelized onion, and a tomatillo almond pesto.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zonarosasj.com/\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003cbr>\n1411 The Alameda, San Jose [\u003ca href=\"http://goo.gl/AOWcDh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 275-1411\u003cbr>\nHours: Tue-Fri 11:30am-2pm, 5-9pm; Sat 10am-9pm; Sun 10am-2pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ZonaRosaSJ/info\">Zona Rosa San Jose\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>\u003cstrong>La Costa\u003c/strong> serves as an inexpensive institution in East San Jose for Mexican seafood specialties. Set as an outdoor counter service, the specialty here is ceviches from simple shrimp ceviche over tostadas to ceviche de pulpo. La Costa also does taqueria standards such as tacos with various Mexican meat specialties, al pastor being the most popular. Do note that because La Costa serves a predominantly Spanish-speaking customer base, be prepared to know your order number en Espanol.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-costa-san-jose-2\" target=\"_blank\">\u003cstrong>La Costa\u003c/strong>\u003c/a>\u003cbr>\n1805 Alum Rock Ave, San Jose [\u003ca href=\"http://goo.gl/zpC8a1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 937-1010\u003cbr>\nHours: Mon-Sun 10:30am-9pm\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>This small taqueria features a menu of some delicious Mexican regional specialties as well as a salsa bar with a range of flavors. The mole poblano is the signature dish and is available as a traditional mole dish over skinless chicken or the Enchiladas Tu Mero Mole. \u003cstrong>Tu Mero Mole\u003c/strong> prepares a particularly sweet mole. Also popular here is the Cochinita Yucateca dish with pork in Mayan spices, wrapped in banana leaves and slow-roasted until it becomes moist and tender. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tu-mero-mole-san-jose\" target=\"_blank\">\u003cstrong>Tu Mero Mole\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch their Check, Please! Bay Area Kids review\u003c/a>\u003cbr>\n2041 Woodard Rd, San Jose [\u003ca href=\"http://goo.gl/6Zlora\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (408) 369-9559\u003cbr>\nHours: Mon- Fri 11am-9pm; Sat-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tumero.mole.94?fref=ts\" target=\"_blank\">Tu Mero Mole\u003c/a>\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>Taqueria Tlaquepaque\u003c/strong> may appear quiet from outside but inside there is often a lengthy wait for the chimichangas and ice-cold chavelas. Of course, a menu of Mexican restaurant standards such as fajitas, enchiladas and chile rellenos remain safe choices, yet the signature dish is the perfectly-browned chimichangas alongside a dollop of sour cream with rice and beans. To wash it all down, Tlaquepaque serves refreshing chavelas and super chavelas in frosted mugs. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-tlaquepaque-san-jose-3\" target=\"_blank\">\u003cstrong>Taqueria Tlaquepaque\u003c/strong>\u003c/a>\u003cbr>\n721 Willow St, San Jose [\u003ca href=\"http://goo.gl/BBWgU7\" target=\"_blank\">Map\u003c/a>] (\u003ca href=\"http://www.yelp.com/search?find_desc=Taqueria+Tlaquepaque&find_loc=San+Jose%2C+CA&ns=1\" target=\"_blank\">multiple locations\u003c/a>)\u003cbr>\nPh: (408) 287-9777\u003cbr>\nHours: Tue-Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taquer%C3%ADa-Tlaquepaque/263586720455688\" target=\"_blank\">Taqueria Tlaquepaque\u003c/a>\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>\u003cbr>\nThe proud owner of Mountain View’s best Mexican restaurant for the past 14 years, \u003cstrong>Fiesta Del Mar\u003c/strong> remains popular for its seafood specialties. This cozy cantina has an extensive menu of margaritas prepared to whatever your liking is. The Mariachi margarita takes the warm, bite of Herradura reposado and sweetens things up with a splash of Cointreau. \u003c/p>\n\u003cp>The main attractions are the shrimp dishes such as the Shrimp Alex with large fresh shrimp in a smoky, spicy chipotle chile sauce. If seafood is not your thing, try great grandma's special the Enchiladas de Enjococado with a special sauce made from roasted guajillo chiles. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fiestadelmar.com/\" target=\"_blank\">\u003cstrong>Fiesta Del Mar\u003c/strong>\u003c/a>\u003cbr>\n198 Castro Street [\u003ca href=\"https://goo.gl/OrHMtF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 965-9354\u003cbr>\nHours: Mon-Thur 11am-2pm, 5-9pm; Fri 11am-2pm, 5-9pm; Sat 12-9:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Fiesta-Del-Mar/115668985129458\" target=\"_blank\">Fiesta Del Mar\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 popular Mexican restaurant brings the flavors of the city and state of Puebla, in central Mexico to the South Bay Area. \u003cstrong>ViVe Sol\u003c/strong> has both a large dining room and an outdoor cantina to entertain the crowds of guests. If you’re waiting on a table on a busy night, the front room bartender can mix up a margarita such as the house favorite Rosangel made with Centenario reposado aged in French port barrels with hibiscus flowers. \u003c/p>\n\u003cp>Food favorites include the Enchiladas Sol which combines the restaurant's most popular sauces, mole and the creamy sun-dried guajillo pepper sauce. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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